Tuscan Chicken Pasta Salad

It's Summertime, here in A Great City by a Great Lake. Oh, and that Great Lake is gorgeous, in all her shimmering beauty! Her 'shimmery-ness' draws me to her in any season, but in Summertime, The LS (Little Sweethearts) and I stand on her shores and throw rocks. I stand sentinel, behind them, as they throw, plunk, and skip stones. LS #4 still needs to get the hang of picking up just the stone -- I end up with a faceful of sand as he sends his rock, skyward.

Summertime = do not heat up the kitchen on a hot, humid day. This recipe is inspired by Penzey's Spice Stores. I was bumming through Penzey's the other day and found the recipe that prompts this post. While it does require the services of the stovetop, pasta salad screams Summertime, to me.

I've shied away from making pasta salad, because everytime I've had it, there is always some sort of oil-like aftertaste. That is until the birthday party for LS #1. FDIL made pasta salad and is was delish; no aftertaste. Made me want to try pasta salad, so when I saw this recipe card displayed at Penzey's, I tore it off.

There are several distinct steps to this meal, but it is not labor intensive....and you know how I feel about 'labor intensive'. This is one of those recipes where you can do alot of the prep ahead of time ----- you know, like when you are watching House Hunters Sends A Family On A Maui Vacation In A House That Rents For $50,000 A Week.

It is easy, quick, and really good. Mr. RQ was raving about it, 2 forksful in.

Tuscan Chicken Pasta Salad

Inspired by Penzey's

Serves 2, but see my notes if you want more

Musical sous chef: I Like The Way You Move

1 boneless, skinless chicken breast, trimmed of all the fat

8 oz dry pasta (I used rainbow rotini)

1 bunch asparagus tips

1 red bell pepper, sliced thin (I used half)

1 orange or yellow bell pepper, sliced thin (I used half of an orange pepper)

1 medium onion, sliced thin

2 T. fresh lemon juice (half a lemon)

2 t. Tuscan Sunset seasoning blend

Pasta Dressing:

2 T. Tuscan Sunset seasoning blend

2 T. water

3 T. canola oil (or vegetable oil)

2 T. red wine vinegar

For the dressing:

In a bowl large enough for the finished product, mix the Tuscan Sunset seasoning with the water and blend well.

Let stand for 1 minute.

Whisk in the oil and red wine vinegar.

Set aside.

The rest of the stuff:

The pasta: Get the water boiling and cook the pasta, as you normally would. Drain, rinse and put into the bowl with the dressing. Toss thoroughly.

Place in frig. (sometimes I say 'refrig', which sends LS #1 into hysterics.)

The chicken: You want to smash the holy heck out of the chicken breast, between 2 pieces of plastic wrap, to flatten it to about 1/2". I use my WaWa's rolling pin for this (and when I do, I think of her using it in the Roaring 20's). If you have a traditional meat 'flattener', consider yourself 'modern'.

Dress up that chicken breast with a little drizzle of EVOO, a sprinkling of lemon juice, and a good sprinkle of the Tuscan Sunset seasoning.

Using a large skillet, get some EVOO and 2 T of butter hot. Just about to the smoking stage.

Add the chicken breast, flavored side down. Once you've added the chicken to the pan, dress up the side facing you with the EVOO, lemon juice and seasoning.

Pan saute the chicken until nicely browned on each side.

Remove from pan; place on a plate and cover with foil. Let it relax. After it has relaxed, slice into thin strips when ready to plate.

The vegies: In the same skillet in which the chicken was sauted, place the onions and saute, about 5 minutes. Turn down the heat and let caramelize about another 5 minutes.

Add the peppers. Sprinkle generously with Tuscan Sunset seasoning. Squeeze in some lemon juice. If you are feeling Restaurant Quality, grate in some lemon zest.

Saute until peppers begin to get soft.

Add asparagus tips. Saute for a couple minutes, only. Save the stalks of the asparagus for dinner on another night.

Now, it's time to layer your dinner. Pasta -- vegies -- chicken.

Voila..................

My Notes:

You will have to get yourself to a Penzey's to purchase the Tuscan Sunset Seasoning.

The recipe, as stated above, made more than enough pasta for 2 servings. The 8 oz of pasta could easily feed 3; maybe 4. The leftover pasta is delish the next day.

For 2 servings, I use one large chicken breast, flattened with WaWa's rolling pin and then cut in half, BEFORE I season and pan saute. You could easily use 2 chicken breasts, to serve 4 people.

The dressing recipe, as stated above, just covers the 8 oz of pasta. No residuals in the bowl. Alert and Aware for those of you who like dressing (it really is a viniagrette). If you make more than 8 oz. of pasta, double the viniagrette recipe.

Recipe calls for 1 red pepper and 1 yellow or orange pepper. I found 1/2 red and 1/2 orange to be plenty.

I did not measure out the seasoning for the chicken/vegies. I just sprinkled on what looked good to me.

I did not measure out the lemon juice. I cut the lemon in half and just squeezed out the amount of juice that looked good to me. I used one half lemon, total.

The viniagrette/pasta combo can be made ahead of time.

The vegies can be cut ahead of time.

The chicken can be made ahead of time, if you don't need warm chicken on your pasta salad. Ms. Viola Vineyard MUST have warm chicken on her salad, so this does not apply to her.

Mrs. LeTendre's Chicken Parmesan

Restaurant Quality has had repeated requests for this recipe. It's Mrs. LeTendre's chicken parmesan. You've seen her onion soup in November, 2008 and her pizza in February, 2009. If you have not paid attention to those, you need a 5 minute 'time out' to think about it. (Sorry, I just had a time travel flashback associated with one of the 'requestors' of this recipe --- and it's not Ms. Viola Vineyard.)

This incredible Italian recipe has been pulled out of my oven for over three decades, in all its aromatic goodness.

It is soooo easy to bring it together. Add some pasta on the side, a salad, crusty bread and a nice red wine and everyone at your table will be saying 'Alla salute. Siete un o cucinare. Ringrazio molto perla cottura per noi.'

So, because FS#2 and Ms. Viola Vineyard have told me I HAVE to blog it, I give you Mrs. LeTendre's Chicken Parmesan. (and someday, I'll tell you about her apple kuchen................)

Please read the entire recipe before you begin. There's lots of stuff going on.....................


Mrs. LeTendre's Chicken Parmesan

Oven at 400 degrees
9x13 baking pan

4 boneless, skinless chicken breast halves (on the small side because you are going to pound the heck out of them)
2 eggs, for eggwash
Breadcrumbs
Your favorite pasta sauce, see My Notes
8 oz shredded mozzarella cheese
Parmesan cheese, for sprinkling

Rinse the chicken breasts and dry with a paper towel (someday, I'll tell you the story about how I once 'patted dry' a chicken breast).

Trim any obvious fat.

Place one of the breasts on a piece of plastic wrap. Cover with another piece of plastic wrap. Pound flat, to about 3/8".
(I have a meat pounder, but you can use a rolling pin or a small frying pan.)

The breading process: In a large bowl, whisk the eggs so that they are nice and blended. Add 2 splashes of water and mix together. Get out a flat pan, such as an 8" cake pan or pie pan. Put a nice amount of bread crumbs in the pan (note the personal latitude Restaurant Quality is giving you).

Dip the chicken breast in the eggwash, making sure the entire chicken breast meets the eggwash.

Dredge in the breadcrumbs, making sure the entire chicken breast meets the bread crumbs.

Place on a cooling rack. Repeat with all chicken breasts.

Let chicken breasts rest on the cooling rack for about 20 minutes. (If you don't let the chicken rest, the breading will fall off when you saute them.)

Into a large saute/frying pan, add 2 T. butter and some EVOO (extra virgin olive oil for those of you on Champions Ct.)
(twice around the pan, as R. Ray would say).

Over med-high heat, get the butter melted and the oil nice and hot.

Add the chicken breast and cook on each side until nice and browned, about 4 minutes on each side.

Pour some pasta sauce into the 9x13 pan, to cover the bottom of the pan. (see My Notes)

Place the chicken breasts on top of the pasta sauce.

Sprinkle some parmesan cheese on the chicken breasts.

Sprinkle the mozzarella cheese over the chicken breasts.

Bake in 400 degree oven for 15 minutes.

Serve with additional sauce.


My Notes:

I try to get small chicken breasts for this, because they really spread out when you pound them out. If you have large chicken breasts, just cut them in half, after you have pounded them out. You may find that 2 large chicken breasts will give you enough for 4 servings.

I use storebought breadcrumbs. For the most part I use 'regular' bread crumbs. You can use Italian bread crumbs (store bought, or just add some Italian seasoning to 'regular' bread crumbs).

The pasta sauce: use whatever pasta sauce you like, even jarred pasta sauce. If you use jarred pasta sauce, have two jars on hand --- you may need it.

Here's my pasta sauce recipe, which is REALLY good. It's Giada's recipe. Really easy and FAST.

2 large cans of crushed tomatoes
EVOO
2 t. minced garlic
diced onion (1/2 of a large onion)
3 bay leaves
1 T. Italian seasoning
Red wine, optional

Saute the onion in EVOO until it starts to become translucent. Add the minced garlic (I use the jarred stuff) and saute for about 30 seconds, just until you start to say 'Man, that smells good". (Garlic can burn pretty darn fast.)

Add the 2 cans of crushed tomatoes, the bay leaves, Italian seasoning, and 1 major splash of red wine (if you like). Bring to a boil and then reduce to a simmer. Simmer for 20 minutes. That's it, tanto (that's Italian for 'voila').

You may need to use two pans, because the chicken breasts are too big for one pan. That's ok. I use two pans more than I use one pan.

Sweet Tangy Plum Spiced Chicken

Happy November............

Here, in The Great SouthWest, October's Bright Blue Weather continues, but only the Bright Blue portion. It's HOT here, for November that is.

The sky is that gorgeous blue that comes with Fall, and the mornings are chilly --- about 39 degrees at 7 a.m. But, look what happens in the afternoon ----- it's 85. Tomorrow, a high of 95.

I want 'baking' weather, and I shall have it later this week. I can taste apple crisp and gooey apple cake in my future.

I am taking care of LS #5 today and she has finally given in to an afternoon nap. I asked her to please do so as blogland awaits me.

So, before she is awake and wants to watch Baby Einstein World Animal Adventure (again) let's get to this really, really good chicken recipe.

It is getting attention today at the request of Ms. Waters Edge. It's a very flexible recipe, as you'll see in my notes.

Life is good.............................


Sweet Tangy Plum Spiced Chicken

suggested musical background: I've Got You Under My Skin, by Frank Sinatra


4 boneless, skinless chicken breast halves
1 t. Chinese five spice powder (approximate; see my notes)
salt
4 green onions, chopped
EVOO
1 C. chicken broth
1 C. plum jam
4 T. balsamic vinegar


Sprinkle chicken with the five spice powder and salt. Rub the five spice powder into the chicken.

In a large skillet, heat EVOO until hot. Eyeball the EVOO; whatever you want to use for cooking
the chicken.

Add the chicken, seasoned side down. Cook about 5 minutes on each side. Don't pick up the chicken to see how it is doing. Just leave it alone and it will brown nicely. (While the first side is cooking, sprinkle the uncooked side of the chicken with five spice powder and salt.)

When both sides are finished, transfer to a plate. Cover with foil. Set aside and let the chicken rest.

In drippings in the skillet, over medium heat, cook the chopped green onions until browned. It won't take long ---2-3 minutes.

Stir in the chicken broth, plum jam and balsamic vinegar; heat to boiling.

Reduce heat to medium and cook until sauce reduces down to a syrupy consistency.

Return chicken breast to pan. Spoon sauce over the chicken and let the sauce and chicken get acquainted for a few minutes, over low heat.

That's it. Quick and easy.


My Notes:

Original recipe calls for skinless, boneless chicken thighs. RestaurantQuality is not into chicken
thighs, but if you are, you are. So, use them.

Chinese five spice powder. This is the first recipe I have ever used it. Now, I have seen recipes before w/ this spice but I always thought it MUCH too exotic and mysterious. Is it exotic? Yes. Mysterious? No. It's a combination of five pretty common spices. But it smells exotic. And, when you make this, you'll feel exotic; afterall you are using Chinese five spice powder.
I get mine at Penzey's.

The recipe calls for 1 t. spice powder and 1 t. salt. I do not measure. I just sprinkle the spice and the salt out of the containers right onto the chicken and rub it in.

The plum jam. It can be difficult to find plum jam. If you can find it, great. If you find plum preserves that works. If you cannot find plum jam/preserves the recipe is very flexible. You can use just about anything: raspberry, strawberry, apricot, peach. Last time I made it I used something I found in The Great SouthWest, Razzleberry jam (raspberry and blackberry) and it was really, really good.

"Don't Look At Me" Chicken

Wow, I have been gone from blog-land for too long.

RestaurantQuality has been going 'non stop' since last we spoke. We're back 'home' in the Great SouthWest and in the interim we've had a lovely visit from Ms. She 'Who Share's My Birthday' (lots of wine and laughter), several days of caring for LS#5 while her Mommy was on a business trip, and now, an action-packed visit with FS #1, FDIL and LS #1-4. FS #1 calls his house "The Nuthouse", which is how I shall refer to them henceforth in this missive.

The Nuthouse landed on Wednesday morning, and the motion has not stopped.

And, to add joy on top of excitement, FD #2 flew in from The City With Big Shoulders for a weekend visit to get in on all the action.

The best part for me has been having just about everyone together (FS #2 could not be here). The house is bursting when all five of our Little Sweethearts are here. Granddaughters as bookends to the three grandsons. Can't get enough of them.

But, right now the Nuthouse is in SanDiego for a few days of fun and frolic in one of those most wonderful places on earth ----- mountains to your left, Pacific Ocean to your right, gorgeous flowers everywhere, and the relaxation inducing sounds of waves crashing into shore. Ahhhhhh..........

So, I sit hear and say 'listen...............do you hear it'? It is very, very quiet in my kitchen now that the LS are getting ready to watch the sun set over the Pacific Ocean.

So, with my 'quiet time' I grabbed a recipe to tell you about.

But, first I opened a bottle of wine recommended to me by Mr. Cedarburg. Joel Gott, Cab Sauv.
Very, very nice. Very smooth, which is how I like my wine and my jazz.

'Don't Look At Me' Chicken: very, very easy and quite tasty. I made it for LS #5's parents and Mr. RestaurantQuality FSIL immediately said 'You have to give us the recipe'. Mr. RestaurantQuality deems it a 'repeater'. 'Repeater' is the highest form of praise coming down from the mountain top, in this household.

So, with my glass of Joel Gott raised to all of you, I say 'Slainte'.........................


Don't Look At Me Chicken

Suggested musical background: Last Dance, Donna Summers

Oven at 325 degrees

9x13 pan, greased



4 chicken breast halves, boneless and skinless
1 can cream of chicken soup
1 can cream of celery soup
3/4 cup milk
1 1/2 cups Minute Rice, uncooked (white or brown minute rice)
1 envelope dry onion soup mix

In large bowl, mix together the soups, milk and rice.

Pour into prepared pan.

Cover with foil and bake for 1 hour.

Remove pan from oven.

Law raw chicken over the rice mixture.

Sprinkle the dry onion soup mix on top of the chicken.

Cover with foil; back into the oven for another hour.

NO PEEKING while baking.



My Notes:

The original recipe uses 2 1/2 pounds bone-in chicken pieces. So if you don't want to use only chicken breast, go ahead and use the bone-in chicken pieces. HOWEVER, if you do, here's the baking adjustment: Place the rice mixture in the prepared pan, and then place the chicken on top of the rice mixture, right away. Cover with foil. Bake for 2 hours; NO PEEKING.

When using just chicken breast, you bake the rice mixture for an hour, on its own, then add the chicken breast. If you put the chicken breast in for two hours, the Mama Bear would say 'this chicken is too tough'..................

The recipe calls for the 9x13 pan to be 'greased'. I did not grease the pan, I used non stick aluminum foil, my new best friend in the RestaurantQuality kitchen. In fact, the two of us are going on a cruise, together.

I used brown minute rice. You could even go hog wild and use a combo of both white and brown.

My recipe above calls for a can of cream of chicken soup. The original recipe calls for a can of cream of mushroom soup. RestaurantQuality has tried (and I am sincere in saying this) to like mushrooms, but to no avail. As LS #2 would say: 'Mushroom alert, mushroom alert, I hate mushrooms'. So, substitute cream of mushroom soup for cream of chicken soup if you like.

Chicken With Blueberry Chutney

Jesus, Mary and Joseph ------ This should be a post with a recipe for some fancy-pants Hot Chocolate. It was 53 degrees this morning, when I met three of the Ya-Yas for coffee and croissants. As an aside, Restaurant Quality strongly recommends that you venture forth to Le Reve in Wauwatosa ----- wonderful cafe, serving breakfast, lunch and dinner.

Oo-la-la!!!!!

It has warmed up to 61 degrees on this August 29th, so the desire for Hot Chocolate has dissipated, abit.

This post is quickly being written, before Mr. RestaurantQuality and I go over to the Little Sweethearts #1-4. The glorious smell of Grandpa's popcorn will fill their house, while Mommy and Daddy enjoy The Boys of Summer and The Sausage Race. The way the season has been going The Sausage Race will be more entertaining.

Dinner tonight for the Little Sweethearts will be cocktail weiners wrapped in crescent rolls, with 'Dip n Dots' for dessert.

Here's an idea for your dinner, sometime this week.

Life is good......................


Chicken With Blueberry Chutney

Suggested musical background: Smooth by Santana

Chutney

2 cups blueberries (fresh or frozen)
1/3 cup brown sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
3 T. cider vinegar
1 1/2 t. grated fresh ginger
1/4 t. salt
1/4 t. cinnamon
1/8 t. crushed red pepper
dash, ground cloves
1 clove garlic, minced

Combine all in medium saucepan.
Bring to boil.
Decrease heat to medium-low; simmer for about 25 minutes or until thick.
Inhale the wonderfully aromatic steam coming out of that pan.......


Chicken

4 chicken breast halves, boneless/skinless
1 1/2 T. olive oil
3/4 t. dried basil
3/4 t. oregano
3 cloves garlic, minced
3/4 t. salt
1/4 t. pepper

Combine the olive oil, basil, oregano, garlic in a bowl. This will be used for the marinade

Place the chicken in a large ziploc bag and pour in the marinade.

Place in frig for 2 hours. Flip the bag over a couple of times.

Remove chicken from bag and sprinkle with the salt/pepper.

Grill the chicken and serve with the chutney.


My Notes:

Does not matter if you use fresh or frozen berries. I tend to use frozen, because I usually have them on hand.

If you don't have golden raisins, what is wrong with you? Just a bit of levity, there. Use regular raisins with no problem.

The grated fresh ginger. If you want to use fresh ginger, you won't need much of it. When you are selecting it in the produce section, just break off a piece the size you want. Will cost about 17 cents.

I usually use bottled ground ginger in place of fresh ginger. It's usually in the refrigerated area of the produce department. It's in a 4 oz glass jar. The one I have now is 'Spice World'. It's the consistency of a thick paste. I use about 1/2 teaspoon.
Sometimes it is hard to find, both in the produce department AND in my frig.

I rarely mince my own garlic, anymore. Have gotten used to having the bottled minced garlic in the frig. I know, I should mince my own garlic, but it's one of the things I've gotten past.

The chutney can easily be made ahead and kept in the frig. Just reheat, over low heat, when you are ready for it.

Chicken Santa Fe

Hello From The Happenin' West Valley,

I am enjoying the traditional post-babysitting glass of wine. Today, as I do on Mondays, took care of Little Sweetheart #5, all five months of her. When she is home with Mommy, she takes a long nap in the morning and a long nap in the afternoon. When she is with Grandma (or Maga, as Little Sweetheart #4 calls me), she takes NO nap in the morning and a 1 1/2 hour nap in the afternoon. You see, when G-ma is there, it is SHOW TIME. There is no time for napping. There is only time for playing, watching Baby Einstein, and being my sous chef.

Sous chef, you wonder. Yes, when I baby sit, I need a sous chef. This is because when I baby sit, I make dinner for Mommy/Daddy and for Mr. Restaurant Quality and myself. When in the Great City by A Great Lake, my sous chef is Little Sweetheart #3 (and he is very good at stirring). In The Happenin' West Valley, my sous chef is Little Sweetheart #5 (and she is very good at handling cooking utensils -- today, she was introduced to a wooden spoon, a spatula, a measuring cup, and measuring spoons).

A couple of Mondays ago, I made Chicken Santa Fe, and Fabulous Daughter #1 asked that I post the recipe.

Chicken Santa Fe is a crockpot recipe, and very easy to put together. The week prior to making Chicken Santa Fe, I made a THREE course entree. What was I thinking. I'm taking care of what was then a four month old --and I'm making pecan crusted pork tenderloin, a sauce, and roasted sweet potatoes. (aside: these recipes came to me from Fabulous Son #1, an excellent cook. You'll be seeing the recipes on the blog, because they are Outstanding!) While doing so, I made a note to self: do not do this again.

So, I won't. At least until The LS (Little Sweetheart #5) is much older and can stir.


Chicken Santa Fe


1 15-oz. can black beans, rinsed and drained
1 can whole kernel corn, drained*
1 cup bottle thick and chunky salsa*
4 skinless, boneless chicken breasts
8 oz cream cheese, cut into cubes*
1 cup shredded cheddar cheese*

In crockpot, mix together beans, corn and 1/2 cup salsa.

Top with chicken breasts; pour remaining salsa over chicken.

Cover. Cook on high 3 hours.

Remove chicken. Cut into bite sized pieces. Place back in crockpot.

Add cream cheese. Heat until cream cheese melts and blends into sauce.

Serve over rice.

Top with shredded cheese.


* My Notes:

This recipe is VERY forgiving.

I don't use canned corn. I use a couple handsful of frozen corn (no need to defrost, just grab
it out of the freezer.)

You don't have to use 'thick and chunky' salsa. I use non-thick and chunky. Use whatever
salsa you prefer --- it's your kitchen. Be adventurous. There are so many salsas out there. I've used traditional salsa, black bean and corn salsa, peach salsa. Try whatever you like; it will turn out just fine, said the Mama Restaurant Quality.

I use more than 1 cup of salsa. More like 2 cups of salsa. Use 1 cup when mixing the beans, corn and salsa. Pour one cup over the chicken.

Feel free to use low fat cream cheese - it will still taste delicious.

I use all sorts of blended shredded cheese. Use what you like.

Life is good................

Chicken Chili

I'm back............................

I haven't been around for awhile --- did you miss me? Mr. Restaurant Quality and I have just returned from one week in Florida, spending quality time with Mickey and Minnie Mouse, as they helped celebrate my 60th birthday. Had an absolutely fabulous time. Stayed at the Grand Floridian, a dream come true for me, thanks to the 'Buy 4 nights, stay for 7' special Disney has going. Our room was on the water, with a view of Cinderella's Castle --- ohhhhhh, how it glows at night. Had a 7 day ParkHopper Ticket, and 'hop' we did. What a blast. Best ride: Exhibition Everest. Best 'experience ride': Soarin'. Best food: Tutto Italia (in Epcot, Italy pavilion). Ate there twice. Best show: Finding Nemo (Animal Kingdom). Saw every parade. Highlight of the parade: The Princesses. Ahhhh, Cinderella, Sleeping Beauty, and Snow White - they looked right at me and waved with that 'flick of the wrist and the fingers just so' that every girl who grew up in the 50s remembers. (not to mention Snow White's voice.....)

Upon my return, I spent Monday taking care of LS (Little Sweetheart) #5, who of course is absolutely darling. Made dinner for Mommy/Daddy, as well as Mr. Restaurant Quality and myself -- Chicken Chili.

This recipe was being 'sampled' at one of the major supermarkets I go to in The Great SouthWest. Very, very good, so I immediately picked up the recipe. I think you'll like it. Very easy to put it together. Fabulous Daughter #1 and Fabulous Son-In-Law #1 said they wanted to lick the bowls.

The recipe calls for the breast meat of a deli rotisserie chicken. I pan sauted 4 chicken breasts, instead.


Chicken Chili

2 T. olive oil
1 t. crushed red pepper
1 red bell pepper, chopped
1 medium onion, chopped
1 T. garlic, minced
28 oz. fire roasted diced tomatoes, not drained
(2-14 oz cans)
3 cups pre-cooked chicken*
1 can, 16 oz. cannelloni beans, not drained
1 can, 15 oz. black beans, rinsed and drained
12 oz bottle of your favorite beer
1/4 t. liquid smoke
1 envelope white chicken chili seasoning mix
1 cup corn (I used frozen)


Heat a large pan (you know, the size you use to make chili or spaghetti sauce) over med-high
heat for 2 minutes. Add oil and swirl to coat.

Add crushed red pepper, red bell pepper, onion, and garlic. Saute for about 8 minutes.

Stir in all remaining ingredients. Simmer for 10 minutes, stirring occasionally.
(I let it simmer for about one hour.)

Serve. Optional toppings: shredded cheese, sour cream, cilantro, sliced black olives, chopped
red onion, crushed tortilla chips.

I used shredded cheese, sour cream, cilantro.


*The chicken: The most convenient method: buy a deli rotisserie chicken and use the breast meat, cut into bite size pieces.

I had boneless, skinless chicken breast in the freezer, so I used that. I had 4 small chicken breasts. First, I flattened them, to about 1/2". (place the chicken - one at a time - between 2 pieces of plastic wrap; then, whack the holy heck out of them with the bottom of a small fry pan). I then seasoned them with lemon pepper seasoning mix (use whatever you like, even just salt/pepper).

To pan saute: in saute/fry pan: 1 T. olive oil and 2 T. butter, heat together until butter is melted. Add chicken breast. Cook about 8 minutes on each side, until cooked through.

Remove from pan, and cover with foil. Let rest about five minutes. Cut into bite size pieces.

Life is good................

Sweet and Sour Chicken

Today, while taking care of Little Sweetheart #5, I made dinner for her Mommy and Daddy (and for myself and Mr. Restaurant Quality). It's a side benefit of having me babysit --- I make dinner. Today, I even made portions of it one-handed, with a four month old on my hip - like riding a bike - you never forget. She is a very good assistant.

I made Sweet Tangy Plum Spiced Chicken. Came home and sat down to post it, but I see I already have. So, with a glass of wine in hand, I have to post something. Hence, the sweet and sour chicken recipe. It is delicious and comes together very quickly.

I serve it with brown rice (I use the instant stuff, already in a bag, and put it in the microwave for 10 minutes in a bowl of water).


Sweet and Sour Chicken

1/4 cup seasoned rice vinegar*
2 T. soy sauce
2 T. cornstarch
2 T. apricot preserves
2 T. oil, divided
1 pound chicken tenders, cut into bite-size pieces*
4 cloves garlic, minced
2 t. finely grated or minced ginger*
1 cup chicken broth
6 cups bite size pieces of vegies, such as snow peas, broccoli, bell peppers*
1 5-oz can sliced water chestnuts, drained

Whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.

Heat 1 T. oil in large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots,, about 2 minutes more. Transfer to a plate and cover with foil.

Add the remaining 1 T. oil, garlic and ginger to the pan and cook, stirring until fragrant, 20-30 seconds.

Add broth and bring to boil, stirring constantly.

Add vegies, reduce heat to simmer, cover and cook until the vegies are tender crisp, 4-6 minutes.

Stir in water chestnuts and chicken.

Whisk reserved sauce and add to the pan. Simmer, stirring constantly, until sauce is thickened
and chicken is heated through, about 1 minute.

Serve with rice.

My Notes:

* If you don't have seasoned rice vinegar, just use plain rice vinegar.

I don't buy chicken tenders, I buy boneless, skinless chicken breasts. For this recipe I use 3 halves.

I use bottled 'ground' ginger. It's kind of like a loose paste. You'll find it in the produce section of the grocery store. I eyeball it -- probably a teaspoon. (At some stores, it will be in a plastic tube like thing.)

The vegies --- I don't measure out 6 cups. I use 2 red peppers, a green pepper, a handful of snow peas. Eyeball it - use what you like.

Upon the recommendation of Fabulous Son #1 (an excellent cook and baker), I now throw in some fresh pineapple, or canned, at the end of the process, when heating the chicken.

Questions? Let me know..............

Sweet-Tangy Plum-Spiced Chicken

Found this on one of my favorite foodblogs. Loved it. Had never used Chinese five-spice powder. Went to Penzey's and bought some. Very good flavors. The recipe calls for plum jam. I don't have any, and could not find it at the store, so I used apricot preserves (aren't I the inovative one).


Sweet-Tangy Plum-Spiced Chicken

2 chicken breast halves, pounded to about 3/8 inch
1/2 t. Chinese five spice powder
4 green onions, chopped (reserve some for garnish, if you are a garnish-er)
1 T. extra virgin olive oil
1/2 C. chicken broth
1/2 C. plum jam
2 T. balsamic vinegar
1/2 t. salt


In bowl, toss the chicken with the five spice powder and salt.

In skillet, heat EVOO until hot. Add chicken and cook 5 minutes on each side, until browned and juices run clear. Transfer to a place; cover with foil.

In drippings in skillet, on med. heat, cook green onions until browned, about 3-4 minutes.

Stir in chicken broth, plum jam and balsamic vinegar; heat to boiling.

Reduce heat to medium and reduce down until sauce is syrupy; about 4 minutes.

Return chicken to skillet and coat with the sauce. Ready to serve.

Chicken Breast with Mustard-Cider Sauce

Chris has asked for some recipes for 'empty nesters'. Well, here's a sure winner, and you can make it for one, two, or more. Just adjust the sauce ingredients for the number of boneless, skinless chicken breast halves you use. The recipe is for two of them. And the sauce, well that's what makes this soooo good.

I serve it with brown rice and a salad. (and wine!)


Chicken Breast with Mustard-Cider Sauce

Serves 2

2 boneless, skinless chicken breasts, pounded flat, then patted dry with
paper towel

Table salt and pepper

1 T. olive oil
1 small shallot, minced
2/3 Cup apple cider
2 t. apple cider vinegar
1 t. grey poupon mustard
1 t. minced fresh Italian parsley
1 T. unsalted butter

To flatten the chicken breasts, I use a small frying pan and smack the holy heck out of the chicken until it is about 3/8" thick. Or, you can use one of those meat pounder things.

Season both sides of the chicken with salt and pepper.
Heat 2 t. of the oil (I never measure, just once around the pan) in a large skillet, over med-high heat until smoking (the oil, not you).
Place chicken in the skillet and cook without moving them until browned, about
2-3 minutes. Flip chicken and continue to cook until second side is lightly browned, 2-3 minutes longer. Transfer to a plate and cover with aluminum foil to keep warm.

Off heat, add about 1 T. oil and the shallots to hot skillet. Using residual heat, cook the shallots, stirring constantly until softened, about 30 seconds.
Set skillet over med-high heat and add apple cider and apple cider vinegar. Bring to simmer, scraping pan bottom to loosen browned bits.
Simmer until reduced to 1/2 cup, about 3-4 minutes.
Off heat, stir in mustard and parsley; whisk in butter.

Put the chicken back in the pan. Spoon some sauce over it and cook on low for a couple minutes to get everything nice and warmed up.

The sauce is also very good on pork tenderloin, so says Jimmy.