Easy Chicken Suzanne Food

SUNNY'S EASY SMOTHERED CHICKEN

Sunny's Easy Smothered Chicken image

Provided by Sunny Anderson

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, plus more if needed
Two 8-ounce containers sliced white button mushrooms
1 sprig fresh thyme
1 medium sweet or white onion, large diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 cups beef stock, warmed
4 grilled chicken breasts, from the freezer or refrigerator section of the grocery, thawed if frozen
Two 10-ounce containers microwavable white rice
3 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

SUNNY'S EASY CHICKEN TACO SKEWERS

Sunny's Easy Chicken Taco Skewers image

Provided by Sunny Anderson

Categories main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons lime juice
2 tablespoons orange or pineapple juice
2 tablespoons hot/spicy honey
1 pound chicken tenders, cut crosswise into 2-inch pieces
4 rings pineapple, cored and cut into chunks
3 jalapeños, cut into 1-inch rounds
2 tablespoons olive oil
2 tablespoons elote seasoning
Freshly ground black pepper
1/2 cup chopped white onion
1/4 cup chopped fresh cilantro
12 to 16 white or yellow corn tortillas, warmed
1 lime, cut into 6 wedges
Hot sauce, optional (I like Cholula or Texas Pete here)

Steps:

For the sauce: In a small bowl, whisk together the lime juice, orange or pineapple juice and hot honey. Set aside.
For the skewers: Preheat a grill, cast-iron grill, griddle or pan over medium-high heat.
In a medium bowl, add the chicken, pineapple, jalapeños and oil and toss to coat. Add the elote seasoning and a couple grinds of black pepper and toss again. Add to metal skewers in any order, but I prefer adding all of the same thing on one skewer.
Cook on all sides until the chicken is cooked through and the pineapples and jalapeños are charred, 10 to 12 minutes, turning every couple of minutes. Brush the skewers with the sauce halfway through and again when they're done.
Transfer the skewers to a cutting board. Remove the skewers and roughly chop the chicken, pineapples and jalapeños together. Transfer to a serving bowl.
For the tacos: In a medium bowl, combine the onions and cilantro. Place some taco filling in a warm tortilla and top with some onion-cilantro mixture, a squeeze of lime juice and a few shakes of hot sauce if using.

CHICKEN IN A BALSAMIC DIJON SAUCE

Chicken in a Balsamic Dijon Sauce image

This reciped is adapted from Suzanne Sommers. I serve this along side with Rice a Roni Chicken and Mushroom rice. The sauce is good over the rice. I double the sauce. Steamed asparagus pairs nicely with it. Leftover sauce is also good served along side a nice juicy grilled ribeye!!

Provided by Meekocu2

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
2 tablespoons butter (must use butter here)
1/2 cup finely chopped onion
1 cup chopped shiitake mushroom
1 cup heavy cream (1/2 and 1/2 works fine)
2 tablespoons balsamic vinegar
1/2 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley
salt and pepper

Steps:

Heat a large skillet over medium high heat. When pan is hot, add butter and melt. Add chicken breasts and cook 6 minutes. Turn and cook another 6 minutes. Remove from skillet and keep warm.
Add onions to skillet and 5 minutes, scraping bits off bottom of pan, add mushrooms and cook until onions and mushrooms are tender.
Add cream and vinegar, bring to a boil, reduce heat and simmer 4 minutes. Stir in mustard, parsley, salt and pepper.
Spoon over chicken breasts and serve.
(I add the chicken back to the skillet with the juices and simmer about 10-15 minutes).
This one is really tasty!

Nutrition Facts : Calories 396.3, Fat 29.3, SaturatedFat 17.8, Cholesterol 165.2, Sodium 162.9, Carbohydrate 4, Fiber 0.4, Sugar 1, Protein 28.8

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