Chicken Piccata ala ~DKBB~

Chicken Piccata ala ~DKBB~

(original recipe from Giada De Laurentiis)

 2 skinless, boneless chicken breasts, butterflied and then cut in half (so you have 4 total pieces)

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

6 Tbsp. unsalted butter, divided

5 Tbps. Extra-virgin olive oil, divided

¼ to ½ tsp. rosemary (crushed if dry, minced if fresh)

¼ tsp. ground thyme (optional)

¼ tsp. white pepper (optional)

Juice of ½ lemon

½ c. chicken stock

¼ c. brined capers, rinsed and drained

⅓ c. fresh parsley, chopped (optional – for garnish)

• Season chicken with salt and pepper; dredge chicken in flour and shake off excess.
• In a large skillet over medium heat, melt 2 Tbsp. butter with 3 Tbsp. olive oil; when butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes; flip and cook other side of chicken for 3 minutes; remove cooked chicken and transfer to plate.
• Melt 2 more Tbsp. butter for add other 2 Tbsp. oil; when butter and oil start to sizzle, add the other 2 pieces of chicken and cook for 3 minutes; flip and cook other side of chicken for 3 minutes; remove cooked chicken and transfer to plate with other 2 chicken pieces.
• Add lemon juice, chicken stock, capers, rosemary and thyme and white pepper (if desired); return to heat and bring to a boil, scraping up all brown bits from the pan for extra flavor.
• Taste liquid for seasoning and adjust as desired.
• Return chicken pieces to pan and simmer for 5 minutes; remove chicken to serving platter.
• Add remaining 2 Tbsp. butter to sauce and whisk vigorously; pour sauce over chicken and garnish with parsley if desired.

Serve with rice or potatoes.

Curry Chicken Stew ala ~DKBB~

Curry Chicken Stew ala ~DKBB~

(original recipe from tasteofhome.com)

2 cans (14.5 oz. each) chicken broth

1 can (10.75 oz.) condensed cream of chicken soup, undiluted

1 tub Knorr concentrated chicken stock -or- 1 heaping Tbsp. Better Than Bouillon Chicken Base

4 garlic cloves, minced

1 Tbsp. curry powder

¼ tsp. salt

½ to 1 tsp. cayenne pepper

¼ to ½ tsp. white pepper

5 Tbsp. dried minced onion

4 boneless skinless chicken breasts

1 medium yellow pepper, diced

4 green onions, chopped (for garnish, if desired)

Hot cooked rice 

• In a large bowl, combine the first nine ingredients and mix well.
• Place chicken breasts and yellow pepper in a 5- or 6-qt. slow cooker; pour broth mixture over all.
• Cook, covered, on low for 4 to 5 hours.
• Remove chicken breasts and cool slightly; shred meat and return to slow cooker; heat through.
• Serve with hot rice, placing 1 cup of rice into each soup bowl, then filling the bowl with the stew.
• Garnish with chopped green onions, if desired.