Hello everybody and welcome to another entry in the pantry panic series. Today we went Mexican which is one of my favorite cuisines to cook and to eat. This pie came together super easy and with only a few pantry and fridge ingredients.
Ingredients
4-5 chicken breast tenders
1 can black beans, rinsed
1 can tomatoes, with juices.
1/2 red onion, diced
3 cloves garlic, minced
1 tsp. cumin
3 sprigs thyme, chopped or 1/2 tsp. dried thyme
1 sheet puff pastry
olive oil for cooking
salt/pepper to taste
For Cheese Sauce
4 tablespoons butter
2 tablespoons flour
2 cups cheese blend
2 cups milk
Directions
Brown chicken in a pan with olive oil. Season with salt, pepper and cumin.
Add onion, beans, tomatoes and thyme and cook for five minutes.
While that is cooking melt your butter in a sauce pan. Then add flour and whisk until combined. Add milk and cheese blend. Continue whisking until cheese is melted and the sauce starts to thicken. Salt to taste.
Preheat oven to 400 degrees.
Combine cheese sauce with chicken mixture and stir to combine. Put in a pie dish and cover with puff pastry.
Cook for 25 minutes until golden brown and flaky.
Tip: Put a baking sheet under your pie plate. I over filled my dish and it bubbled over.
1 1/2 c. plain yogurt(for marinade) 1/2 cup for sauce.
1 tbsp. salt
4 boneless skinless chicken breast
1 yellow onion, diced
1 can tomato paste
1 28 oz. can of whole peeled tomatoes and their juices
1 1/2 c. heavy cream
1/2 cup chopped cilantro
steamed basmati rice for serving
Directions
Put garlic, ginger, curry powder, coriander, salt and cumin in a small bowl.
Put yogurt for marinade and half your spice mixture into a bowl big enough for your chicken. Cover the chicken in the marinade and set aside.
Put cayenne, onion and tomato into large pan and cook until onion browns. About 5-8 minutes. Put the other half of your spice mixture in and cook another 4-5 minutes.
Add the tomatoes smashing them with your spatula or tongs. Bring it to a boil and then turn the heat down and simmer for about 8 minutes.
Add cream, yogurt and cilantro and simmer for 30-40 minutes stirring occasionally.
Meanwhile preheat your broiler. Line a baking sheet with foil and put a wire rack in it. Arrange chicken in a single layer on the rack and broil until it starts to blacken. The chicken is not done cooking though. Should take about 10 minutes.
While the chicken is cooking start your rice. Whether you cook it on the stove or in the microwave it should take about 20 minutes.
Take your chicken out of the oven after about 10 minutes and cut it into bite sized pieces. Add it to the sauce and cook another ten minutes. Serve with cilantro basmati rice.
Here we are sitting down to dinner at the palace with our new found prince charming and what do we find in front of us? A bright flavorful dish called chicken francaise. A lightly breaded and pan fried chicken breast with a butter, white wine and fresh parsley sauce. You could serve it with pasta but I served that amazing chicken breast next to a serving of my delicious butter and garlic broccoli. My husband told me it was so good he wanted me to make that for his birthday. Nobody has ever said that to me before. I nearly cried guys.
Ingredients
Chicken
4 large skinless boneless chicken breast halves (2 pounds total)
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice
1/4 cup chopped fresh flat-leaf parsley
Broccoli
2 heads broccoli
4 cloves garlic, minced
4 Tbsp. butter
salt and pepper to taste
Directions
Place your chicken breast between two sheets of plastic wrap and pound them with a meat tenderizer or a rolling pin until about half an inch thick. (I regret leaving them this thick because it took longer then I though it would to cook them. I should’ve pounded them to a 1/4 inch)
Cut the stems off all your broccoli and cut it into small florets.
Mince all your garlic cloves.
Put your broccoli, garlic and 4 tablespoons of butter into a small pan and cover it. Turn your burner on low. Your broccoli will cook low and slow for about 15 minutes. If your pan gets too dry just add more butter. Truly there isn’t too much you could put in there.
Heat the oil in your pan to slightly below medium.
Dredge each chicken breast in your flour and then in your egg. Let the excess drip off then lay the piece of chicken away from you in the pan. That way the last part of the chicken to hit the oil in the pan doesn’t have a chance to splash you with oil.
Cook them two at a time in the pan for roughly 4 1/2 minutes on each side. I didn’t keep a timer on it, but you want them cooked until golden. The chicken inside should be moist and the outside crispy. (This is one of those moments I wish I had a meat thermometer. You want your chicken to be above 145 degrees inside.)
When all your chicken is cooked put it on a paper towel lined plate and tent the plate with aluminum foil. You want to keep the chicken warm.
Clean out your pan and then melt your butter. Once the butter stops foaming then put the wine, chicken stock, lemon juice and salt/pepper. Cook your sauce for about 8 minutes until your sauce reduces to about half a cup.
Add your chopped parsley to your sauce and cook for another minute.
Plate your chicken and broccoli and spoon sauce over dish.
Serve to very happy customers.
This is my first experience cooking a french dish and I was truly happy with the way it turned out. Anything with wine and butter in it speaks to me on a spiritual level. I feel like a dish like this would make Cinderella very happy and would make any of us feel like a wealthy princess. Its rich and bright and fragrant and makes my kitchen smell like a spring picnic.
Rogue Woman Bakes 