Skillet Chicken with Cheddar Chive Sauce

Name: Skillet Chicken with Cheddar Chive Sauce


Active Time: 35 minutes
Total Time: 35 minutes
Yield: Serves 6
Calories (serving): 307
Fat (serving): 15 g.

Ingredients:

• 1 teaspoon kosher salt, divided
• Freshly ground pepper
• 6 boneless skinless chicken thighs, fat trimmed (about 1 ½ pounds)
• ½ all-purpose flour
• 2 tablespoons canola oil
• 1 cup finely chopped green garlic* see ingredient note
• ½ teaspoon dry thyme
• ¼ cup dry white wine
• 1 ½ cups reduced-sodium chicken broth
• 1 cup non-fat milk
• 1 cup shredded sharp cheddar cheese
• ½ cup chopped fresh chives

You will also need:

• large heavy skillet, serving platter

Preparation:

• Sprinkle ½ teaspoon salt and pepper all over the chicken. Place flour in a shallow dish and dredge chicken in the flour, until coated, shaking off excess and setting aside. Reserve ¼ cup left-over flour mixture and discard the remainder.
• Heat oil in a large heavy skillet over medium-high heat. When oil is shimmering, but not smoking, add chicken to skillet and cook until browned on both sides, 2 to 4 minutes per side. Transfer chicken to a plate. Note chicken will continue cooking in step 4.
• Add green garlic or leeks, thyme and the remaining ½ teaspoon salt to the skillet, and cook, stirring until fragrant and starting to brown slightly, 1 to 3 minutes. Add wine, and cook scraping up any browned bits until the wine has almost completely evaporated, 1 to 2 minutes. Sprinkle the reserved ¼ cup flour over the green garlic mixture and stir to coat. Stir in broth and milk and stir until the flour is dissolved. Bring to a simmer, stirring often, and continue cooking until the sauce is thickened slightly, about 1 minute.
• Return the chicken and any accumulated juices from the plate to the skillet and return to a simmer. Reduce heat to medium-low and simmer, turning the chicken over in the sauce occasionally until the chicken is no longer pink in the center and is cooked through, 4 minutes longer. Transfer chicken to serving platter. Remove skillet from heat and stir cheddar and chives into the sauce until the cheese is melted. Spoon the sauce over the chicken and serve.

Cook's Notes:

• Ingredient note* Green Garlic is immature garlic plant and is available in the spring from farmers markets, CSAs and markets with a really good produce department. It has a distinctly garlicky flavor, but is not as strong as mature garlic. If you can’t find it, substitute 1 cup leek and 1 clove chopped garlic. 

recipe inspired by healthyseasonalrecipes.com

Chicken and Biscuits Casserole

 

Name: Chicken and Biscuits Casserole

Active Time: 40 minutes
Total Time: 2 hours
Makes: 8 servings

Ingredients:

• 2 large chicken breasts, about 1 pound 4 oz.
• 3 tablespoons canola oil, divided

• 2 cups diced onion
• 1 1/2 cups diced carrots
• 1 1/2 cups chopped celery

• 3 cloves garlic, minced

• 1 teaspoon salt, divided

• 1/2 teaspoon freshly ground pepper
• 1 1/4 cup all-purpose flour, divided
• 3 cups reduced-sodium chicken broth

• 1 cup frozen peas

• 2 tablespoons chopped mixed fresh herbs, such as sage, parsley, thyme and/or chives, divided
• 1 cup white whole-wheat flour, or whole-wheat flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 egg

• 1 cup buttermilk

You will also need:

• saucepan, oven

Preparation:

• Place chicken breast in a medium saucepan and cover completely with cold tap water. Place over high heat and bring to a simmer. Reduce heat to maintain a gentle simmer and cook, turning in the poaching liquid occasionally until the chicken is no longer pink in the center and cooked through, 15 to 18 minutes, depending on thickness of the meat. Remove the chicken and let cool. Cut chicken into cubes.
• Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
• Heat 2 tablespoons oil in a large saucepan over medium heat.  Add onion, carrots, celery, garlic, 3/4 teaspoon salt and pepper and cook, stirring occasionally until the vegetables are softened and starting to brown, 10 to 12 minutes. Sprinkle 1/4 cup all-purpose flour over the vegetable mixture and stir to coat. Add broth and bring to a boil, stirring often. Stir in the chicken, peas and 1 tablespoon plus 1 teaspoon herbs and return to a simmer, stirring often. Transfer the chicken mixture to the prepared baking dish.
• Whisk the remaining 1 cup all-purpose flour, white-whole wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a medium bowl.  Whisk egg, buttermilk, the remaining 1 tablespoon canola oil and the remaining 2 teaspoons herb mixture in a large bowl. Add the flour mixture into the buttermilk mixture and stir until a shaggy dough forms.  Drop by spoonfuls over the chicken mixture. Transfer to the oven and bake until the biscuits are puffed and golden and the sauce is bubbling, about 25 minutes.

from: healthyseasonalrecipes.com

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