Tag Archives: Chicken

Chicken Milanese-Perfect Summertime Dinner

9 Jul

Always searching for the something new for dinner that is easy, tasty and not full of calories, this is it, Chicken Milanese. I was inspired by my friend and fellow food blogger (you should check her out) Stacey Snacks, she posted a photo on Insta of her Milanese and it was exactly what I was looking for and I didn’t even know it!



I think the trick to making it really tasty is well-seasoned chicken cutlets and the dressing. The first time I made it I used the typical lemon and olive oil with salt and pepper, it was delicious. But then after looking on Pinterest at different lemon vinaigrette recipes, I decided to try a lemon-caper vinaigrette and it was super good! Of course if you don’t like capers stick with the traditional lemon.


One other important thing is that the cutlets are nice and thin. I learned to use a rolling pin from Ina Garten and it really does the trick.



2 boneless, skinless chicken breasts, sliced thinly into cutlets (I like to cut my own but you can always buy them and pound them thinner)

1 egg

1 Tbs water

1/2 cup flour

Kosher salt

Freshly ground pepper

1 cup bread crumbs

2 tsp oregano

1 tsp thyme

1 tsp dried parsley

1 tsp dried basil

1 tsp garlic powder

1 tsp onion powder

1/4 cup grated parmesan cheese, plus more for serving.

Arugula or any other of your favorite greens (I don’t care for arugula, I use a spring mix)

1/4 cup olive oil plus more for frying

1/4 cup freshly squeezed lemon juice

1 Tbs capers

1 Tbs juice from capers


Put the flour on plate with salt and pepper. In a bowl beat the egg with the 1 Tbs of water and on a third plate put the bread crumbs with the seasonings and the 1/4 cup of grated cheese.

Put the cutlets between sheets of wax paper on a cutting board and pound with a mallet or rolling pin.

Coat the chicken breasts on both sides with the flour mixture, then dip into egg mixture and lastly dredge in the bread crumbs, pressing lightly to cover completely.


Heat the oil a large pan. Add breaded cutlets 2 or 3 at a time, cook 3 to 4 minutes each side. Place cooked cutlets on a plate with paper towels to absorb grease.


Whisk together olive oil, lemon juice, capers and caper juice. Season with kosher salt and freshly ground pepper. Toss greens with vinaigrette, place greens on a platter or individual plates, top with cutlets and grated cheese. I also like to add a vegetable such as green beans, tomatoes, artichoke hearts or asparagus. Serve. Enjoy!


*I added fresh parsley and basil from our garden to the greens, added nice fresh flavor!


Chicken Tagine or Tagine Chicken?

22 Dec

Either way, it is delicious! I wanted to do something different, so as usual I go to Pinterest. Scrolling through all those chicken recipes, I came across several recipes for chicken tagine, I like Middle Eastern flavors so they really appealed to me. The only thing was, there was at least one thing that I didn’t like in each recipe, so I took from the ones I liked and made my own version.


I hope you enjoy  this as much as my husband and I did. I served it with couscous but you could also serve it with potatoes. If you choose to serve it with potatoes you can add some cubed potatoes to the pot for the last 20 minutes and voila!


2 Tbs Olive oil

2 Chicken breasts with bone-in and skin on

4 Chicken legs with bone-in, skin on

1 Yellow or Spanish onion, finely chopped

3 Garlic cloves, minced

4 Cups Chicken stock

1/2 Cup Cilantro, roughly chopped

1/2 Cup Parsley, roughly chopped

2 tsp Ginger, minced or 1 tsp ground ginger

1/2 tsp Cumin

1/4 tsp Saffron, crushed

1 Cup Green, pitted olives, reserve the juice

2 Lemons, juiced

Salt and Pepper to taste




Heat olive oil in a large, heavy bottomed pan or Dutch oven over medium-high heat. Dry chicken pieces and sprinkle generously with salt and pepper. Place skin side down in a single layer in pan.

Brown in batches until skin is golden and crispy, about 5 minutes then turn over and brown other side for about 3 or 4 minutes. Remove chicken and set aside.

Add onion to pan and cook until soft, stirring to mix it well with the olive oil. Once the onion is soft, add garlic and cook for another minute or two.

Add chicken back to pan. Add stock, cilantro, parsley, ginger, cumin and saffron. Stir to combine. Bring to a boil and reduce to a simmer; cook uncovered for 30 minutes.

Add olives, reserved olive juice (I used about 1/2 cup) and juice from the 2 lemons. I also added one of the lemons that I juiced. Season to taste with salt and pepper. Cook for another 30 minutes, chicken should fall off the bones.


I like to serve it with the couscous and also roasted carrots to round out the meal. And whether you like to call it Chicken Tagine or Tagine Chicken…Enjoy!


Ultimate Comfort Food: Chicken and Dumplings

22 Feb

This is something that I have always wanted to make but was for some reason intimidating, I think it’s the dumpling part that had me scared. So last week with all this crazy cold weather here in the Northeast I decided to put my fear aside and found out there was nothing to be afraid of!


2 1/2 lbs chicken (breasts, thighs, drumsticks)

1 Tbsp vegetable oil

1/2 cup flour

Salt & pepper


1 cup diced carrots

2 stalks diced celery

1 large onion, diced

3 cloves minced garlic

1/4 cup flour

6 cups chicken stock

1/2 cup dry white wine

2 bay leaves

5 peppercorns

1/2 cup heavy cream

2 tsp fresh parsley, chopped

2 tsp fresh thyme, chopped (or 1/2 tsp dry)

salt and pepper to taste


2 cups cake flour

1 Tbsp baking powder

1 tsp salt

2 Tbsp butter, melted

1-1 1/4 cups milk

1. Mix flour, salt and pepper and dredge the chicken in the mixture. Heat vegetable oil in a large Dutch oven over medium-high heat. Place chicken in heated pan to brown it on both sides, about 5 minutes each side. Don’t overcrowd it in the pan, do it batches. Don’t worry about it cooking all the way through, it will finish cooking in the stock later. Put browned chicken aside.

A batch of chicken being browned.

A batch of chicken being browned.

2. In the same Dutch oven, add carrot, celery, onion and sauté for about 5 minutes. Add garlic and sauté for another minute. Sprinkle vegetables with flour and toss to coat, cook another minute. Add white wine and deglaze the pan, and dissolve the flour. Add chicken stock, bay leaves and pepper corns along with the chicken. Cover the Dutch oven and cook for 20 minutes.

Saute the veggies.

Saute the veggies.

3. While the chicken cooks in the broth, make the dumplings. In a medium mixing bowl, mix together the flour, baking powder and salt. Add melted butter and 1 cup of the milk and stir well to mix. If dough is too sticky add more flour, if too dry add a bit of milk. It should be thick and cake-like. Do not over mix. Using a spoon scoop out 2 inch dumplings and put on a wax paper lined baking tray. Set aside.

4. Remove the chicken pieces from the broth and using a fork pull the meat off the bones and shred. Return shredded chicken to the broth. Remove bay leaves. Bring to a simmer and add dumplings. Cook, covered for 15 minutes, do not remove the lid while the dumplings are cooking, this is very important! This way they will be light and fluffy. After the 15 minutes remove lid and add heavy cream, parsley and thyme. Season with salt and pepper to taste. Bon Appetit!

The finished product...the ultimate comfort food!

The finished product…the ultimate comfort food!



%d bloggers like this: