20 minute Chicken in Herb Gravy

 Ingredients:

4 thin sliced chicken breasts

1 Tbsp rosemary

1 Tbsp Thyme

4 Tablespoons Butter

1 teaspoon Minced Garlic

1/3 cup Chicken Broth

Dirctions:

Put a few tablespoons oil in the pan.  Cook until browned on both sides.  Transfer chicken to a plate.  Reduce temperature to low.  Add 2 tablespoons butter and about a teaspoon of minced garlic.  Saute for about 20 seconds.  Then add 1/3 cup chicken broth, rosemary and thyme and a few tablespoons of butter.  Stir to make sauce.  Might need to thicken with flour or cornstarch.

Creamy Chicken with Asparagus

 Creamy Chicken with Asparagus:

Ingredients

12 oz	thinly sliced chicken
½ cup	red onion, diced
1 Tbsp	butter
½ Tbsp	flour
1 Tbsp	Better Than Bouillon® Roasted Chicken Base
½ tsp	garlic, fresh
¼ cup	sherry
1 tsp	black pepper
1 cup	cream
½ cup	asparagus tips, cut and blanched (Cut asparagus into 1 1/2" bite sized pieces)
1 lb	fettuccine, cooked al dente Directions: Cook fettuccine al dente according to package. While noodles are cooking prepare the rest of the dish. 2 Sauté sliced chicken and diced red onion in butter. 3 Once browned, add flour, Roasted Chicken Base, garlic, sherry, black pepper and cream, bring to a boil. 4 Add blanched cut asparagus tips, stir and serve over cooked fettuccine.

Chinese Chicken in Hoisin Sauce in Lettuce Wraps

Adapted from Rachel Ray

Ingredients:

1 package (about 2 cups) fresh shiitake mushrooms

1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders

2 tablespoons light colored oil, such as vegetable oil or peanut oil

Coarse salt and coarse black pepper

3 cloves garlic, chopped

1 inch ginger root, finely chopped or grated, optional

1 large orange, zested

1 red bell pepper, chopped

1 small tin sliced water chestnuts, drained and chopped

3 scallions, chopped

3-4 tablespoons hoisin sauce

1/2 large head iceberg lettuce

Directions:  

1. 1.  Chop garlic and ginger in the food processor.
2. 2.  Dice bell pepper, water chestnuts, and scallions 
3. 3.  Wash mushrooms. Coarsely chop.  
4. 4.  Chop chicken into small pieces.
5. 5.  .  Preheat a large skillet or wok to high.
6. 6.  Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or two. 
7. 7.  Add mushrooms and cook another minute or two. Add salt and pepper to season, then add garlic and ginger. Cook a minute more. 
8. 8.  Grate orange zest into pan, add bell pepper, chopped water chestnuts and scallions. Cook another minute, continuing to stir. 
9. 9.  Add hoisin sauce and toss to coat the mixture evenly. Taste and add more hoisin sauce if needed.  Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side.
10. 
    

Buttermilk Chicken Tenders

Buttermilk Chicken Tenders

Once Upon A Chef

FOR THE MARINADE

• 2 pounds chicken tenderloins
• 1 cup buttermilk
• 1-1/2 teaspoons salt

• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

FOR THE BREADING

• 1-1/2 cups all purpose flour
• 1-1/2 teaspoons baking powder
• 1 heaping teaspoon salt
• 3/4 teaspoon black pepper

• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 3 tablespoons buttermilk

FOR COOKING

• 3-4 cups vegetable oil, for cooking

INSTRUCTIONS

1. To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
2. To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
3. Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
4. To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
5. Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
6. Note: Nutritional information was calculated assuming that approximately 1/4 cup of the oil is absorbed into the chicken tenders when frying.
7. Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. No need to defrost; put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, about 25 minutes. (Flip the chicken halfway through baking.)

Honey, Lime, Sriarcha Chicken Skewers

Honey, Lime, Sriarcha Chicken Skewers
Once Upon A Chef

***These have a Thai flavor to them***. Let people spoon sauce on because it can be spicy for some.  Serve with rice.

INGREDIENTS

• 3 tablespoons soy sauce (use gluten-free if needed)
• 1/4 cup plus 2 tablespoons honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime zest, from one lime
• 3 tablespoons fresh lime juice, from 2 limes
• 4 garlic cloves, peeled and roughly chopped
• 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
• 1-1/2 tablespoons Sriracha sauce
• 1-1/4 teaspoon salt
• 2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
• 2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
• Limes, sliced into wedges, for garnishing platter (optional)

INSTRUCTIONS

1. In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
2. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
3. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
4. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.

Balsamic Chicken Drumettes (and wings)

Balsamic Chicken Drumettes:  (Giada)

NOTE:  Must marinade for at least 2 hours ... make ahead...

Ingredients:


1/2 cup balsamic vinegar

1/2 cup honey

1/2 cup brown sugar

1/4 cup soy sauce

5 sprigs of rosemary

5 garlic cloves, halved

10 to 12 chicken drumsticks

2 tablespoons toasted sesame seeds

1/4 cup chopped fresh flat-leaf parsley

Directions:

1. Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
2. Preheat the oven to 450 degrees F.
3. Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
4. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
5. Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Chicken Breasts in a Lemon Caper Cream Sauce

Ingredients:

1 Lemon
4 boneless thin sliced chicken breasts
1 tsp Dill Weed
salt and pepper
2 tsp garlic powder
6 Tablespoons butter
White wine
1 cup whipping cream
3 Tbsp capers, drained and rinsed

Squeeze the juice of a lemon over both sides of the chicken breasts.  Let them sit in the lemon juice for about 15 minutes.  Then generously salt and pepper chicken breasts.  Sprinkle garlic powder and dill on chicken breasts.  Melt butter in a saute pan on medium.  Brown chicken breasts on both sides until almost cooked through.  Remove chicken breasts to a plate and cover with foil.  Turn heat to medium high and deglaze pan with white wine.  Whisk in whipping cream and reduce for about 6 minutes.  Add in capers and chicken breasts and simmer until cooked through, about another minute or 2.

Chicken with Mustard Mascarpone Marsala Sauce

Giada deLaurentis

Ingredients


1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces

Salt and freshly ground black pepper

2 tablespoons olive oil

5 tablespoons butter, divided

3/4 cup chopped onion

1 pound cremini mushrooms, sliced

2 tablespoons minced garlic

1 cup dry Marsala wine

1 cup (8 ounces) mascarpone cheese

2 tablespoons Dijon mustard

2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish

1. Directions:
2. Start water boiling for pasta.  Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
3. While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
4. Meanwhile,  add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

12 ounces dried fettuccine

Chicken in a Cilantro Lime Cream Sauce

---

Ingredients:

4 skinless boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil
2 cups chicken stock
2-3 Tablespoons fresh lime juice
1/3 cup finely chopped red onion
2 Tablespoons chopped cilantro
1/2 teaspoon red pepper flakes
6 Tablespoons heavy cream*
4 Tablespoons unsalted butter, cubed
optional: lime wedges and more cilantro for garnish

Directions:

1.  Preheat oven to 375°F
2.  If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through simultaneously. 

3,  Sprinkle each chicken breast with salt and pepper.
4.  In a large ovenproof skillet (LeCruset), heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once.  Just sear and brown the chicken.  (It doesn’t have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil.

5.  Add onions and saute for a few minutes until translucent.

5.  Remove skillet from heat and add the broth, lime juice, cilantro, and red pepper. 

6.  Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. 

7.  Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.
8.  Add chicken to the sauce and place the skillet in the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5-10 minutes.

Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Cornflake Chicken Tenders

Cornflake Chicken Tenders

2.5 lbs chicken tenders
2 cups sour cream
4 cups corn flakes, crushed
2 tsp Italian seasoning
1 tsp black pepper
2 tsp garlic poder
6 Tbsp butter, melted

Directions:

1. Preheat oven to 350 degrees. Line a cookie sheet with a Silpat.
2. Pat chicken dry. Generously coat both sides of each chicken tender with sour cream. Mix together crushed corn flakes, Italian seasoning, seasoned salt, black pepper, and garlic powder in a shallow dish or plastic bag. Dip chicken in seasoned corn flake crumbs and place on cookie sheet. Drizzle with melted butter.
3. Bake for 15 minutes or until the juices run clear and coating is golden brown.

Note:  Could make ahead by making cornflake topping in advance.

Marinade for Grilled Chicken

1.5 pounds chicken
6 Tbsp Olive Oil
Zest of One Large Lemon
4 large garlic cloves, minced
1- 1/4 teaspoons Salt
1/2 teaspoon Pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano

Mix up marinade in a ziplock bag.  Marinade chicken for at least 4 hours or overnight.  Thinly sliced chicken or chicken thighs are best.   Grill on BBQ.

Easy Chicken Tenders

Easy Chicken Tenders
Giada de Laurentis


Ingredients:

Olive oil
1 cup buttermilk
2 pounds chicken tenders 
1 1/2 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs

• Directions:
  
  Preheat the oven to 450 degrees F.
  Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
  Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
  
  Other suggestions:
  Use panko?  Add a little tabasco to buttermilk for a spicy kick?  Serve with Sautéed Broccolini and pasta with butter and parmesan noodles?

One Pan Lemon Parmesan Chicken and Asparagus (or Broccolini)

One Pan Lemon Parmesan Chicken and Asparagus

Chelsea's Messy Apron

Ingredients

• 1 and 1/2 pounds boneless skinless chicken breasts or tenders
• 1/3 cup flour
• 1 cup panko*
• 1 cup parmesan cheese separated
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 3-4 lemons
• 1 tablespoon minced garlic
• 8 tablespoons melted butter separated, I use unsalted
• 1 tablespoon lemon pepper seasoning
• 1 pound asparagus
• 3 tablespoons olive oil
• 3 tablespoons honey
• Optional: fresh parsley, 1 lemon for topping

Instructions

1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.
2. Grab three bowls. Add the flour to one bowl.
3. Combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt (I use seasoned salt) and pepper. Stir.
4. In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture and set aside.
5. Slice chicken breasts to the size of tenders (about 1 and 1/4th inch strips) or use chicken tenders.
6. Coat in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture.
7. Place on prepared sheet pan. Use any remaining Parmesan panko mixture and sprinkle over tenders. Sprinkle lemon pepper seasoning over the tenders (I use Mrs. Dash lemon pepper)
8. Bake in preheated oven for 10 minutes and remove.
9. Flip the tenders to the other side.
10. Place the asparagus next to the tenders and drizzle the reserved lemon butter sauce. Sprinkle remaining 1/2 cup Parmesan cheese over the asparagus and toss with tongs.
11. If desired place lemon slices over the chicken (optional)
12. Return to the oven and bake for another 10-12 minutes or until the internal temperature of the chicken has reached 165 degrees F.
13. Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired.
14. Remove from the oven and top with the honey lemon mixture and fresh parsley if desired and enjoy immediately.
15. Do not top chicken breasts with the honey lemon mixture unless eating immediately and aren't planning on having leftovers since it will make it soggy.

Lime/Rosemary Chicken

Lime/Rosemary Chicken

Ingredients:

4 lbs boneless, skinless chicken thighs
1/2 cup lime juice (5-6 limes)
1/4 Dijon mustard
2 Tbsp light brown sugar
1/2 cup olive oil
4 tsp kosher salt
1 tsp pepper
2 heaping Tbsp chopped rosemary, plus more for garnish

Directions:

Mix all ingredients in a ziploc bag.  Prick chicken thighs.  Marinate for at least 4 hours or overnight.  Grill outside or on a grill pan.

Chicken Fried Steak with Gravy

Chicken Fried Steak with Gravy
Pioneer Woman



Ingredients:

Chicken Fried Steak:


1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
1 1/2 teaspoons Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter


Gravy:


1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving

Directions:


For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.

Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.

Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!


Notes:


Closely adhere to frying for 2 minutes. I thought the meat looked undercooked at 2 minutes so I cooked for 3 on each side and it was too much. Definitely taste and adjust seasoning with gravy. Serve with mashed potatoes, green beans.  Also, you could put dry ingredients in a ziplock, shake and then put in a dish for dipping.  This would help quickly mix ingredients and allow you to skip that step for faster prep.

Chicken Picatta

Chicken Picatta
Giada deLaurentiis

Ingredients:

4 Skinless and Boneless Chicken Breasts (cut them in half to make 8 pieces of chicken)
Salt
Pepper
Flour (I put about 1/2 cup into a ziplock)
12 Tbsp. butter
10 Tbsp. olive oil
2/3 cup fresh squeezed lemon juice
2 cups chicken stock
1/2 cup brined capers, rinsed
2/3 cup parsley, chopped

Directions:

Season chicken with salt and pepper

Dredge chicken in flour and shake off excess.

Melt 4 Tablespoons of butter with 6 Tbsp of oil.

When oil and butter start to sizzle, add 4 pieces of chicken and cook chicken for 3 minutes on each side.  Transfer to a plate, melt the remaining butter and oil together until sizzling and cook the rest of the chicken.  When finished, transfer chicken to a plate.

Into the pan add the lemon juice, stock and rinsed capers.

Return to stove and bring to a boil scraping up brown bits from the pan for extra flavor.  Check for seasoning.  Return all chicken to the pan and simmer for 5 minutes.

Remove chicken to a platter.

Add remaining 4 Tablespoons butter to sauce and whisk vigorously.

Pour sauce over chicken and garnish with parsley.

Notes:  

I served with broccoli and dinner rolls and it was yum.

You can easily do most of the work ahead by assembling the flour in the ziplock and then the juice, stock and capers all together in another ziplock (or container) and the parsley in a separate container for quick prep.  Don't forget to defrost the rolls about 5 hours before dinner.

Shradha Gupta's Chicken Curry

Shradha Gupta's Chicken Curry:
Recipe given to me by the mom of one of Katie's friends: Aditi Gupta

Ingredients:

Canola Oil
2-3 green cardamoms
5 cloves
1 inch cinnamon stick
1-2 red onions, chopped
5 cloves garlic
Ginger
Salt
Tumeric
Red chili powder
Garam Masala
Cumin
Coriander
Chicken Thighs
Cilantro

Directions:

1.  Heat 3 Tablespoons oil.
2.  Add to oil:
     Canola Oil
     2-3 green cardamoms
     5 cloves
     1 inch cinnamon stick
     1-2 red onions, chopped
3.  Sauté, then when golden add:
     5 slice garlic cloves
     1 inch grated ginger (you can grate the peel)
     1/2 teaspoon salt
     1/2 teaspoon tumeric
     1/2 teaspoon red chili powder
     3 heaping teaspoons Garam Masala
     1 teaspoon cumin
     2 Tablespoons coriander

4.  Put chicken thighs in mixture above.  Cover and cook on medium until brown for about 15 minutes (stirring every 5 minutes or so)
5.  Add 1/2 cup plain yoghurt.
6.  When oil floats to top, chicken is ready (about 15 minutes more).  Top with chopped cilantro.  If you like, you could add a little more water to make it saucier.

The Best Chicken Marsala

The Best Chicken Marsala
Gourmet, 2005

Note:  This takes about an hour of active cooking time.   But it is oh, so worth it. This is the best chicken marsala recipe I have ever found and probably ever eaten (including restaurants).   I actually served it with fetuccine tossed with butter, a little olive oil, parmesan and lemon that I made the night before and just reheated.  An easy (do ahead) accompaniment.

ingredients:

1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced  

     Note:  I used mostly pre washed, sliced brown cremini mushrooms from grocery store and pre washed, sliced regular mushrooms.  I scaled recipe to 6 servings so I only used 15 oz of mushrooms, but the mushrooms were so good, next time I will use both 10 oz packages.
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour 

     Note:  If doubling, no need to add extra flour -- I doubled chicken and had lots of leftover flour only using 1 cup
4 skinless boneless chicken breast halves (2 lb total)

     Note:  I used thin sliced chicken breasts from store and this eliminated the pounding step.
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice

preparation:

Put oven rack in middle position and preheat oven to 200°F.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.

Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.

Serve chicken with sauce.

Note: When scaling the recipe for larger amounts, it did take a little longer to reduce the final sauce, so factor that into cooking time.