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