French Onion Soup Chicken

chicken 1

A great autumn supper that will satisfy everyone at the table.

  • 5-6 boneless, skinless chicken breasts
  • 2 tbsp olive oil, divided
  • 2 tbsp butter, divided
  • 1 large onion, peeled and cut thinly into rings
  • 2/3 cup beef broth
  • 1 beef bouillon cube
  • 1/2 cup warm water
  • 1/4 tsp dried thyme
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper
  • 5-6 slices Swiss Gruyere cheese
  • Parmesan cheese

Heat 1 tbsp oil and 1 tbsp butter in skillet and add onion. Fry until they soft, brown and nicely caramelized. Remove from pan.

Season chicken breasts with salt, pepper, garlic powder and onion powder. Add another 1 tbsp olive oil to pan and cook chicken breasts, browning until golden on both sides. Remove from pan.

Dissolve beef cube in ½ cup warm water. Add water and beef broth to hot pan to deglaze, stirring with wire whisk to get brown bits off bottom of the pan. Add 1 tbsp butter and ¼ tsp dried thyme to liquid and bring up to a boil. Return onions to pan and stir in, lower heat to a simmer and continue cooking for 5 minutes. Add chicken breasts back into the pan, coating in onion mixture. Continue to cook chicken for 5-10 minutes in the liquid, ensuring chicken is well coated.

Two minutes before serving, top each piece of chicken with a slice of Swiss Gruyere cheese and a sprinkle of fresh Parmesan cheese. Allow cheese to melt and then serve.

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Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

We love buffalo wings in our house, so things took an exciting turn when it dawned on me to transfer those same flavours into a low-carb edition of meatballs. These turned out great (light in texture and yet hearty bites) and everyone raved about them. Recipe makes 24-28 meatballs (which were gobbled up pretty darn fast!).

Meatballs:

  • 1 ½ lbs ground chicken
  • 1 tsp dried chives
  • 1 tbsp mayonnaise
  • 1/3 cup pork rinds, crushed finely
  • 1/4 cup grated parmesan cheese
  • 1 package dry ranch dressing mix
  • Salt and pepper
  • 1 Tbsp Frank’s Buffalo Sauce

Preheat oven to 350F. In a large bowl, mix ground chicken with all remaining ingredients until well combined. With WET hands, shape into meatballs and space evenly on a parchment-paper lined cookie sheet. Bake for 25-27 minutes, turning after 15 minutes to ensure browning on all sides. Meanwhile, make buffalo sauce (below).

Buffalo Sauce:

  • 1 cup (8 oz) Frank’s Red Hot Buffalo Sauce
  • 1/2 cup (4 oz) butter

Melt butter in saucepan. Add in Buffalo Sauce and whisk until well mixed.

Remove meatballs from oven and toss in buffalo sauce until all meatballs are well coated. Put back on the baking sheet and into the oven for another 5-6 minutes. Serve with ranch dressing, if desired.

Chicken in Creamy Mushroom Sauce

A great one-skillet dinner that teams well with cauli mash, roasted asparagus or a side salad. For those in your family not eating low carb, serve over pasta or potatoes.

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • Salt and pepper
  • 6 oz. sliced cremini mushrooms
  • 3/4 cup reduced-sodium chicken broth
  • 1 container (4 1/2 to 5 1/2 ounces) Boursin cheese with garlic and herbs
  • 1 cup frozen small peas, thawed
  • 8 to 12 cherry or grape tomatoes, halved
  • Fresh or dried parsley for garnish

Put chicken breast between sheets of plastic wrap and pound evenly until about ½ inch thickness. Sprinkle both sides with salt and pepper.

In a large skillet, heat olive oil and butter over medium heat. Add chicken and cook for 5 to 7 minutes on each side until golden brown and cooked through. Remove to a plate and cover with foil to keep warm. Place the other tablespoon of butter into the skillet, then add the sliced mushrooms and sauté until tender. Pour in the chicken broth and thawed peas, being sure to scrape the tasty brown bits off the bottom of the pan to enhance your sauce.

Simmer for 1 to 2 minutes. Stir in the Boursin cheese until well blended. Add the chicken and tomatoes; stir to blend, cover, and heat through. Remove from heat. Sprinkle with parsley, if desired.

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Chicken Bacon Ranch Crepes

Making crepes is both an art and a science. For these, I combined 1/4 brick (2 oz) softened cream cheese and 2 eggs, then beat with electric beaters until smooth. Allow to rest for 3 minutes or until bubbles settle.

Heat pan and add 1 tbsp oil to coat. Put in a spoonful of batter (it will be thin) and coat bottom of pan. Cook for 2 minutes, gently nudging the edges forward to loosen the set crepe from the pan. Instead of attempting to flip it, I cover the pan with a plate and hold it steady as I flip the entire pan/plate so that the crepe is now on the plate. Brown side up, slide the crepe back into the pan to brown the other side. After another minute, I gently slide the cooked crepe onto a plate covered in parchment paper and let cool.

I filled my crepes with crispy bacon and shredded chicken (add cheese too if you like), then folded them over and topped it off with a drizzle of creamy ranch dressing and minced green onions.

chicken bacon ranch crepes

 

Bacon-Wrapped Chicken Cordon Bleu

This one is so easy, you don’t need a recipe! Pound a chicken breast until flattened and even; season with salt and pepper. Lay a thin slice of ham over the chicken, then lay a thin slice of swiss cheese over top of the ham. Carefully roll up from the long end; secure with a toothpick or two if necessary. Wrap bacon around the chicken and then bake for 30 minutes in a 375 F oven. It looks company-fancy, but is so simple to make any night.

Chicken Cordon Bleu

Grilled Chicken with Strawberry Salsa

I know you know how to grill chicken, but this summertime salsa takes things to a whole new level!

You’ll need: 1 lb fresh strawberries, washed, hulled and diced; 1 jalopeno pepper, seeded and minced (leave a few seeds in if you want more heat); 2 green onions, chopped; 1 lime, juiced; 1/2 orange, juiced; 1/4 cup fresh cilantro; drizzle of honey OR artificial sweetener of your choice.

Toss ingredients together and serve over grilled chicken (or pork or fish). You can make this ahead of time as well.

Strawberry Salsa

 

Thai Chicken-Peanut Spaghetti Squash

Sooo… you’ve run out of ideas for what to do with roasted spaghetti squash? Then you gotta THAI this!

Blend 2 tbsp natural peanut butter, 1 tbsp each soy sauce, cider vinegar and fresh lime juice. Add 1 tbsp grated ginger, 2 cloves minced garlic, sprinkle of red pepper flakes. Stir this mixture into the roasted and shredded squash and you’ll swear you’re eating rice noodles! Thai Peanut Spag Squash