Simple and Affordable Chicken Recipes Your Family Will Love

by Michele Cheplic | More from this Blogger

08 Mar 2009 01:43 PM

Thank goodness for chicken. It's affordable, accessible, versatile, and most importantly, my 4-year-old will eat it without a single complaint.

My daughter is not a saucy kind of gal, so I leave her meat alone when serving the first recipe for Chicken with Sour Cream Sauce. If you have a picky eater at your home, I would suggest doing the same.

The second chicken recipe could not be simpler. It is a fantastic way to liven up plain chicken breasts and can be made in less than 30 minutes. I like to serve it with an easy green salad, which is also a breeze to make.

CHICKEN WITH SOUR CREAM SAUCE

Ingredients:

1/4 cup flour

1/2 teaspoon sea salt

1/2 teaspoon white pepper

2 teaspoons grapeseed oil

1 tablespoon butter

4 medium chicken breast halves without skin

1/2 cup dry vermouth

1 cup chicken broth

1 cup sour cream, light

1/4 cup black olives, sliced

Directions:

Mix flour, salt and pepper together and coat chicken breasts.

Heat grapeseed oil and butter in a large skillet and brown chicken on both sides. Pour in dry vermouth, cover and simmer for 15 minutes.

Remove chicken from pan and keep warm. Add remaining flour mixture into chicken broth and pour into pan. Bring to boil, continually stirring to reduce liquid until thickened--about 2 minutes.

Reduce heat and stir sour cream into pan.

Spoon sauce over chicken and garnish with black olives.

WALNUT CHICKEN

Ingredients:

6 ounces chicken breast

1/4 cup walnuts

1 cup cream

1 cup broccoli

1 1/2 cup tortellini

Directions:

Heat a small amount of oil in a large pan.

Season chicken with salt and pepper.

Sear chicken in hot pan and add walnuts. Place chicken in oven to finish.

Place tortellini into pan. Add cream and reduce by half. Add in broccoli.

Pour tortellini and broccoli in a bowl and place sliced chicken on top before serving.

SIMPLE GREEN SALAD

Ingredients:

2 teaspoons sherry vinegar

1/4 teaspoon sea salt

Freshly ground black pepper

1/2 teaspoon Dijon mustard

1 small garlic clove, peeled, green germ removed, and minced

1/4 cup extra virgin olive oil

7 ounces mixed salad greens, rinsed, patted dry and torn into bite size pieces

Directions:

Place the vinegar, salt, pepper, mustard and garlic in a medium sized bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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