Saucy Skillet Chicken Food

SAUCY AND CREAMY CHICKEN SKILLET

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Remove chicken from skillet; cover to keep warm. Add cream cheese, broth, dressing, onions and basil to skillet; cook and stir 3 to 5 min. or until cream cheese is melted and sauce begins to thicken. Stir in peas and tomatoes; top with chicken. Cook 2 to 4 min. or until peas are crisp-tender and mixture is heated through.
• Drain pasta. Serve topped with chicken and sauce.

SAUCY CHICKEN SKILLET

Steps:

• Saute chicken and peppers in a sprayed or lightly oiled skillet until browned on both sides. (about 5 minutes each side). Add garlic and cook, stirring constantly for about 30 seconds.
• Stir in cream cheese, broth, dressing, onions and basil. Cook stirring often until sauce begins to thicken and chicken is cooked through (170°F.).
• Stir in tomatoes and cook for 2 minutes.
• Serve over pasta or rice.

SAUCY CHICKEN & SPINACH SKILLET

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir chicken and garlic in hot oil in large deep skillet or Dutch oven on medium-high heat 3 min. or until chicken is no longer pink. Add sauce; simmer on medium-low heat 8 to 10 min. or until chicken is done, stirring occasionally. Add spinach; cook 1 min. or just until wilted, stirring frequently.
• Drain pasta. Serve topped with chicken mixture and cheese.

SHREDDED, SAUCY BBQ CHICKEN SAMMIES

Steps:

• Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.
• While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
• When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
• Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.

SPICY SKILLET CHICKEN

Steps:

• In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
• In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

SAUCY MEXICAN CHICKEN

Steps:

• Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
• Add salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
• Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

SAUCY SKILLET CHICKEN

Steps:

• Cook chicken in large skillet sprayed with cooking spray on medium heat 4 min. on each side or until browned on both sides.
• Add tomatoes and cheese sauce to skillet; stir. Cover.
• Simmer on medium-low heat 10 min. or until chicken is done (165ºF).

SKILLET CHICKEN WITH MUSHROOM WINE SAUCE

Steps:

• Dry chicken breasts with paper towels. Holding your hand on top of the breast, carefully slice horizontally to make thinner cutlets. (Or you can pound into thinner cutlets).
• Combine flour, salt and pepper, and garlic powder in a zip top bag, shake well, and shake the cutlets, 2 at a time in the flour mixture. Remove to platter.
• Heat 2 tablspoons butter and 1 tablesoon olive oil in a large skillet. Brown the chicken pieces in two batches, not touching, until lightly browned, 3-5 minutes per side. Remove to a plate, add 2 more tablespoons butter and 1 tablespoon oil and brown remaining chicken. Remove chicken to plate and wipe skillet with paper towels.
• Add remaining 2 tablespoons butter to the pan and heat. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are well browned on one side. Turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned. Remove mushrooms to plate.
• Add 1 tablespoon olive oil to the pan, add the sliced shallots and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes.
• Momentarilly remove pan from heat, dissolve cornstarch in water or broth, and add to the sauce, stirring. Place pan back on the heat and bring the sauce back to a light simmer and add the chicken and half the mushrooms. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Season with salt and pepper, to taste. Sprinkle remaining browned mushrooms over the top of the dish.
• Garnish with parsley and fresh thyme if desired. Serve over noodles, rice, or potatoes.

SAUCY SKILLET CHICKEN

Steps:

• CHICKEN: Pour flour in a shallow dish. Coat chicken in flour, shakng off excess flour. Heat oil in a large non-stick skillet. Cook chicken 3-4 minutes per side or until cooked through. Reserve on clean plate.
• SAUCE: Add prosciutto to skillet and cook until crisp, about 2 minutes. Drain off any fat. Add butter and flour and cook stirring often for about 3 minutes. Add evaporated milk and bring to a boil. Cook until thickened, about 3 -5 minutes. Stir in Parmesan cheese. Taste and adjust with salt and pepper. Return chicken to pan and turn to coat with sauce. Serve immediately.
• TIPS: Serve over rice with your favorite veggies.

SAUCY CAESAR CHICKEN SKILLET

Steps:

• Cook chicken in hot oil in large covered skillet on medium-high heat 4 min. on each side or until each breast is evenly browned on both sides.
• Mix dressing, broth, parsley and basil until blended; pour over chicken. Bring just to boil; simmer on medium-low heat 3 min. or until chicken is done (165ºF).
• Add tomatoes and bacon bits; mix well. Cook 2 to 4 min. or until tomatoes are just tender, stirring occasionally.

SAUCY GARLIC CHICKEN

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper. , Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken., Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired. , Freeze option: Substitute 5 ounces frozen chopped spinach that has been thawed and squeezed dry for fresh spinach. Cool unbaked casserole and sprinkle with remaining cheese; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in chicken to read 170°.