Easy Chicken Recipe : Chicken Potpies

Ingredients :

•     1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
•     Cooking spray
•     1/8 teaspoon salt
•     2 tablespoons all-purpose flour
•     1 teaspoon dried rubbed sage
•     1/4 teaspoon salt
•     1/4 teaspoon black pepper
•     8 ounces chicken breast tenders, cut into bite-sized pieces
•     1 1/4 cups water
•     1 1/2 cups frozen mixed vegetables
•     1 cup mushrooms, quartered
•     1 (10 1/2-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup

Preparation :

•    Preheat oven to 425°.
•    Cut 3 (4-inch) circles out of dough; discard remaining dough. Place dough circles on a baking sheet coated with cooking spray. Lightly coat dough with cooking spray; sprinkle evenly with 1/8 teaspoon salt. Pierce top of dough with a fork. Bake dough at 425° for 8 minutes or until golden.
•     Combine flour, sage, 1/4 teaspoon salt, and pepper in a zip-top plastic bag; add chicken. Seal bag, and toss to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken mixture; cook 5 minutes, browning on all sides. Stir in water, scraping pan to loosen browned bits. Stir in vegetables, mushrooms, and soup; bring to a boil. Reduce heat, and cook 10 minutes. Spoon 1 cup chicken mixture into each of 3 (1-cup) ramekins or bowls; top each serving with 1 piecrust.

Easy Chicken Recipe : Easy Bistro Chicken

This Italian-inspired chicken dish is a one-pot meal your family is sure to love. Serve over hot cooked macaroni or cavatappi pasta. Lets enjoy the recipe...

Ingredients :

•     2 tablespoons olive oil, divided
•     4 (6-ounce) chicken breast halves, skinned
•     4 chicken thighs (about 1 pound), skinned
•     4 chicken drumsticks (about1 pound), skinned
•     2 cups chopped onion
•     4 garlic cloves, minced
•     1 cup chopped celery
•     1/2 cup chopped fresh basil
•     1/2 cup chopped fresh flat-leaf parsley
•     1/2 cup red wine vinegar
•     1/4 cup sliced green olives
•     1/4 cup capers
•     1 tablespoon sugar
•     Dash of ground red pepper
•     2 bay leaves
•     1 (28-ounce) can Italian-style tomatoes, undrained and chopped
•     8 cups hot cooked macaroni or cavatappi
•     Parsley sprigs (optional)

Preparation :

•  Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken breast halves to pan; sauté 2 minutes on each side or until lightly browned. Remove from pan. Add 1 1/2 teaspoons oil and remaining chicken pieces; sauté 2 minutes on each side or until lightly browned. Remove chicken from pan.

•  Heat 1 tablespoon oil in pan. Add onion and garlic; sauté 5 minutes. Add celery; sauté 5 minutes. Add basil and next 8 ingredients (basil through tomatoes). Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

• Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta. Garnish with parsley sprigs, if desired.

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Easy Chicken Recipe : Chicken Puttanesca with Angel Hair Pasta

Chicken Puttanesca with Angel Hair Pasta. Delicious, easy, and quick—you couldn't ask for more for a weeknight meal.Don't miss the recipe try at home..

Ingredients :

•     8 ounces uncooked angel hair pasta
•     2 teaspoons olive oil
•     4 (6-ounce) skinless, boneless chicken breast halves
•     1/2 teaspoon salt
•     2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
•     1/4 cup pitted and coarsely chopped kalamata olives
•     1 tablespoon capers
•     1/4 teaspoon crushed red pepper
•     1/4 cup (1 ounce) preshredded Parmesan cheese
•     Chopped fresh basil or basil sprigs (optional)

Preparation :

• Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

• Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

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Easy Chicken Recipe : Chicken Breasts with Tomatoes and Olives

This is very yummy and makes a good weeknight meal. You can serve it with short-grain brown rice..Lets enjoy this easy recipe...

Ingredients :

1.     The 5 ingredients:
2.     4 (6-ounce) skinless, boneless chicken breast halves
3.     1 cup multicolored cherry or grape tomatoes, halved
4.     3 tablespoons oil and vinegar dressing, divided
5.     20 olives, halved
6.     1/2 cup (2 ounces) crumbled feta cheese

Preparation :

•     Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

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Chicken Recipe : Chicken and Cashews

Enjoy here light and easy chicken recipes.Cashews chicken is just like that.Cashew chicken is a popular Chinese recipe. Easy cashew chicken recipe that calls for two simple ingredients: cashew nuts and chicken.

Ingredients :

•     3 tablespoons low-sodium soy sauce, divided
•     2 tablespoons dry sherry
•     4 teaspoons cornstarch, divided
•     1 pound skinless, boneless chicken breast, cut into bite-sized pieces
•     1/2 cup fat-free, less-sodium chicken broth
•     2 tablespoons oyster sauce
•     1 tablespoon honey
•     2 teaspoons sesame oil, divided
•     3/4 cup chopped onion
•     1/2 cup chopped celery
•     1/2 cup chopped red bell pepper
•     1 tablespoon grated peeled fresh ginger
•     2 garlic cloves, minced
•     1/2 cup chopped green onions (about 3 green onions)
•     1/4 cup chopped unsalted dry-roasted cashews

Preparation :

    1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large 
          bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 
          teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.

    2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken 
          mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in  
          pan.  Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; 
          sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. 
          Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with 
          green  onions and cashews.


    Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

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