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Chicken Breasts in Caper Cream Sauce

Ingredients

• 4 boneless, skinless chicken breast halves

• 1 teaspoon lemon pepper

• 1 teaspoon salt

• 1 teaspoon dried dill weed

• 1 teaspoon garlic powder

• 3 tablespoons butter

• 1/2 cup whipping cream

• 2 tablespoons capers, drained and rinsed

Directions

1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.

2. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.

3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Baja-Style Chicken Bowl

Ingredients

• 2 teaspoons olive oil

• 4 ounces diced cooked chicken

• 1/2 cup frozen corn

• 1 red bell pepper, sliced

• salt and ground black pepper to taste

• 1 cup cooked brown rice

• 1/2 cup salsa

• 1/4 cup shredded Monterey Jack cheese

Directions

1. Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.

2. Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.

Sweet and Sour Chicken

Ingredients

• 1 pound skinless, boneless chicken breast meat - cubed

• 2 tablespoons vegetable oil

• 1/2 cup sliced green bell pepper

• 1/2 cup sliced red bell pepper

• 1 cup carrot strips

• 1 clove garlic, minced

• 1 tablespoon cornstarch

• 1/4 cup low sodium soy sauce

• 1 (8 ounce) can pineapple chunks, juice reserved

• 1 tablespoon vinegar

• 1 tablespoon brown sugar

• 1/2 teaspoon ground ginger

Directions

1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.

2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

Courtesy allrecipes.com

NAN Dining Guide Spotlight on 11/10/2019

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