True Love Chicken Recipes

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SMOTHERED WITH LOVE CHICKEN



Smothered With Love Chicken image

This recipe by Edwina Gadsby, won the grand prize in the "Original" Louisiana Hot Sauce Black History Month Recipe Contest.

Provided by cookiedog

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup all-purpose flour
2 teaspoons seasoning salt
2 teaspoons pepper
1 teaspoon garlic powder
4 chicken breast halves
1/4 cup vegetable oil
1 small onion, diced
1 cup assorted mushroom, stemmed and sliced
1/4 cup finely diced red bell pepper
2 teaspoons minced garlic
1 cup sour cream
1/2 cup chicken broth
2 teaspoons original louisiana hot sauce

Steps:

  • In a large ziplock plastic bag, combine flour, seasoned salt, pepper and garlic powder. Add chicken and toss to coat; shake off excess coating.
  • Heat oil in a large skillet over medium-high heat. Add chicken; brown on both sides. Remove chicken from skillet and set aside. Pour off all but 2 tablespoons of oil from skillet.
  • Add onion, mushrooms, bell pepper and garlic to skillet; cook until soft. Add sour cream, broth and hot sauce; mix well. Return chicken to skillet and smother with sauce. Bring to a simmer, cover, lower heat and simmer for 25-35 minutes, until chicken is cooked through.

TOO GOOD TO BE TRUE! BAKED CHICKEN



Too Good to Be True! Baked Chicken image

This recipe comes from The Dave Nichol Cookbook which features Canada's President's Choice products. I'm sure there are other Szechwan sauces in the US that would work just as well. Very easy dish to put together and low in calories too! (268 calories/serving) The veggies are there, so all you need is basmatti rice cooked in chicken broth for a delicious meal.

Provided by keeney

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts, seasoned
1 cup peanut sauce (President's Choice Too Good To Be True Memories of Szechwan peanut sauce preferred)
1 medium red onion, sliced
1 (8 ounce) package mushrooms, sliced
1 red pepper, cut in julienne strips

Steps:

  • Preheat oven to 375F and lightly spray a shallow baking dish with cooking spray.
  • Wipe chicken breasts with damp cloth and pat dry.
  • Place in prepared baking dish.
  • In small bowl, mix together peanut sauce, onion, mushrooms and red pepper.
  • Spoon over chicken breasts.
  • Cover and bake in oven for 40-50 minutes or until chicken is cooked through.

Nutrition Facts : Calories 167.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.5, Sodium 142, Carbohydrate 6.2, Fiber 1.7, Sugar 3.5, Protein 27.4

TRUE LEMON CHICKEN



True Lemon Chicken image

I wanted to make Lemon Chicken like the Chinese restaurants have. After trying many recipes, I found one that was OK. I played with the recipe and tweeked it to my liking...a Lemon Sauce that is lemony with a good balance of sweet. I hope you enjoy this as much as I do.

Provided by Barbs Miller

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon olive oil
salt and pepper
1 lemons, juice of or 3 tablespoons bottled lemon juice
1 cup water
1/8 cup lime juice
1/8 cup lemon juice
3/4 cup sugar
1 pinch salt
2 drops yellow food coloring
cornstarch, mixed with
water, to thicken

Steps:

  • CHICKEN: Saute cubed chicken in olive oil until done.
  • Set aside.
  • SAUCE: In a small sauce pan, combine first 7 ingredients and bring to a low boil.
  • Slowly stir in cornstarch solution.
  • Depending on how thick you want the sauce determines how much cornstarch solution you use.
  • Careful- sauce tends to boil up when cornstarch solution is added.
  • Serve chicken over a bed of rice.
  • Pour sauce over chicken& rice.
  • Enjoy!

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