Tuesday, February 19, 2013

Please Pardon The Interruption!

Hi all!  Just got home after 9 days in the hospital with a ruptured appendix, surgery, etc.  Ugh! 

I thought I would devote this post to Easy Chicken meals.  Chicken is so versatile that it will accept just about any flavors you want to put with it.

Here we go!

Quick and Easy Appetizers:

Chicken and Tomato Stacks


1/2 Cup Sour Cream
4 tbsp. Fresh Lemon Juice
1 tsp. Dry Dill
1 tsp. Garlic Powder
1 tsp. Fresh Ground Black Pepper
12 Slices of Toasted White Bread with crusts removed
3 Grilled Large boneless skinless chicken breasts sliced into strips
4 vine ripened tomatoes sliced thinly


In a medium size mixing bowl, place sour cream, lemon juice, dill, garlic powder, and pepper.  Whisk together for about 2 minutes until thoroughly combined. 

Spread a generous amount of mixture on a slice of toast with the crust removed. 
Place 2 slices of chicken diagonally on the bread so that you can slice between them and leave each half with a full slice of chicken. 

Spread a little more sauce on the chicken and top with a tomato slice. 

Spread a generous amount of sauce on a second slice of toast with crusts removed and top sandwich.  Cut in half diagonally. 

You will now have two small, finger sized sandwiches.  
Makes 12 sandwiches.

Chicken Corn Chowder 


10 cups water (enough to cover the chicken)
4 boneless skinless Chicken breasts
2 Chicken Boullion cubes
1/2 tsp. Kosher salt
1 tsp. seasoning salt
1 tsp. Garlic powder
Black pepper to taste
1 cup mushrooms
1/4 cup diced onions
1/4 cup diced
4 red bliss potatoes washed and cubed (skins on) and boiled
2 cups frozen corn
2 Tbsp. cornstarch
1 cup milk
2 egg yolks
1 cup sour cream


Bring water, salt, chicken and boullion to a boil in a large dutch oven. Cover and simmer 1 hour.

Add seasoning salt, garlic powder, mushrooms, onion, celery, corn, and potatoes. Simmer 20 minutes. Remove chicken breasts and cut meat into cubes. Return meat to soup. Remove scum from top of the soup with a spoon.

Lightly beat egg yolks with cornstarch and milk. Add to soup very slowly.  Simmer 10 minutes or until soup becomes creamy. Remove from heat and add sour cream and pepper. Stir until all sour cream is incorporated.

Serves 4

Chicken Cacciatore

1/2 half an onion diced

3 or 4 ribs of celery diced

1/4 cup of Olive oil

1 Can of Crushed Tomatoes

3 or 4 boneless skinless chicken breasts cut into small slices

1 Tbls. dried Oregano

1/2 Tbls. fresh cracked black Pepper

3 or 4 bay leaves

3 or 4 cloves of fresh garlic

1/4 cup of fresh Basil shredded

1/2 cup of Water


In a large dutch oven over medium heat, saute onions, celery, garlic and chicken until the chicken is cooked through. Add all spices. Add tomatoes and water. Cover and turn heat down to low. Stir and cook for 5 hours.

Serve over spaghetti.

 Chicken Stroganoff


1 – 1 ½ lbs. Chicken boneless skinless breasts
1 clove of garlic, minced
1 medium Sweet onion, sliced

Seasoning Salt and freshly ground black pepper to taste

1 Cup sour cream
½ Cup Whipped Philadelphia Cream Cheese
2 Tablespoons Butter (add additional butter if needed)
1 jar of mushrooms, drained and rinsed
1 pinch of Nutmeg
2 Cups of cooked egg noodles


Cut chicken into 2 to 2 ½ long strips.  Heat butter in a skillet.  Cook chopped garlic and onions over medium heat until light golden brown, about 5 minutes.  Add additional butter if necessary.  Add mushrooms and cook about 1 minute.  Add chicken, cook until opaque, about 5 to 10 minutes.  Add salt, pepper and nutmeg and stir until all spices are well distributed.  Add sour cream slowly and heat just until it begins to bubble.  Add cream cheese and stir and cook until cream cheese is completely melted.  Do not boil.  Serve over egg noodles.

Makes 4 to 6 servings. 

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