Chicken: The most versatile food in your kitchen

Healthy and relatively inexpensive, Chicken can be prepared almost anyway. Here are three mouth-watering recipes to star at your next home-cooked meal.

By ELIZABETH KURTZ, GOURMETKOSHERCOOKING.COM
February 27, 2011 12:17
2 minute read.
chicken breasts with red pepper puree

chicken breasts with red pepper puree. (photo credit: GOURMETKOSHERCOOKING.COM)

For more great kosher recipes go to: www.gourmetkoshercooking.com

Chicken breasts are healthy and nutritious and, if prepared right, can be a great weeknight or even Shabbos dinner.  I like to use the thin cutlets because they are ready so quickly.

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Chicken Breasts with Red Pepper Purée

Ingredients
-4 tablespoons olive oil
-8-10 skinless, boneless chicken breasts, pounded thin (have your butcher do it for you if you can)
-2 teaspoons minced garlic
-1 (12 ounce) jar roasted red peppers, drained
-¼ cup nondairy creamer

Directions
Heat oil in a large skillet and sauté chicken and garlic over medium-high heat until browned – about 3 minutes per side.  In the meantime, purée red peppers and nondairy creamer.  Remove chicken from pan and tent to keep warm.  Add red pepper sauce and cook until just heated.  Pour over chicken and serve.

Chicken Breasts Italian-Style

Ingredients
-4 tablespoons olive oil
-8-10 skinless, boneless chicken breasts, pounded thin
-2 teaspoons minced garlic
-1-1/2 (8 ounce) packages sliced mushrooms
-1-1/2 (15 ounce) cans stewed tomatoes
-1 teaspoon oregano
-1 teaspoon basil
-1 teaspoon pepper

Directions
Heat oil in a large skillet and add garlic.  Sauté briefly before adding chicken.  Sauté until browned – about 3 minutes per side.  Remove from pan and tent to keep warm.  Add mushrooms to pan and sauté briefly.  Add stewed tomatoes and spices and heat through.  Pour over chicken and serve.

Chicken with Brandy Sauce

While you could make this for your whole family, it could also be a special dinner for just the two of you.

Ingredients
-2 tablespoons olive oil
-4 skinless, boneless chicken breasts, pounded thin
-¼ cup Brandy
-1 cup nondairy creamer
-Salt and pepper

Directions
Heat oil in large skillet.  Sauté chicken until browned – about 3 minutes per side.  Remove from pan and tent to keep warm.  Pour brandy into pan and bring to a boil; reduce heat and simmer for a few minutes.  Stir in nondairy creamer and bring to a boil again; reduce heat and simmer until slightly thickened – about 2 minutes. Season with salt and pepper.  Return chicken to pan and heat through.  Serve immediately alongside white rice, a green vegetable and a glass of good red wine.


For more great kosher recipes go to: www.gourmetkoshercooking.com


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