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Creamy and buttery. A perfect combination of flavors to go with moist chicken.
Preheat oven to 350 F.
Season chicken breasts and thighs with the Madras curry powder. Heat the oil in a medium pan over medium high heat. Add chicken skin side down. Cook until skin is browned and crispy, 5 minutes. Flip and cook the other side for 4 minutes. Don’t clean your skillet yet—you’ll use it in a second. Remove chicken from the skillet to a foil lined sheet pan and finish cooking it in the preheated oven for 10 minutes. Remove chicken from the oven and cover it with foil until ready to serve.
Meanwhile in the same skillet add chopped shallot and garlic, and cook over medium high heat for 1 minute. Add the white wine and scrape the brown bits off the bottom of the pan while you heat it up. Add the curry paste and mix until smooth. Continue to heat and reduce liquid until 2 tablespoons are left in the pan. Don’t over reduce. Turn heat off. Slowly add butter, one cube at a time into the pan. Whisk until fully incorporated. The sauce shouldn’t get too cold so turn heat back onto low if needed. Once all the butter is added strain the sauce through a fine mesh sieve into a serving bowl. Add basil and stir to combine. Keep warm or serve immediately.
For rice pilaf: Heat oil in a medium pot over medium heat. Add chopped onion and cook for 2 minutes or until soft and translucent. Add red peppers and stir to combine and heat through. Add one cup of rice and stir it into the onion mixture. Add chicken stock and bring to a simmer. Turn heat down and cover pot. Cook for 20 minutes or until rice is cooked. Fluff with a fork and serve.
This salmon dish is perfect lighter fare for hotter days. I like to serve it with salad greens and charred pita bread to spoon the extra tzatziki on top of. This whole meal comes together before you know it.
Weeknight dinners can be a monumental task for families on the run. Late meetings at work, sporting events, or last minute shopping trips, there are tons are reasons not to have a homemade meal. But savvy cooks know the slow cooker can be a home cook’s best friend. This recipe is a spin on the traditional Philly Cheese Steak Sandwich. By using chicken breasts, the meal is instantly lightened.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!