We are all always looking for diners that can be made quickly and easily. Make them during fall and winter when your time is short.
Skillet Lemon Chicken
4 servings
This came from a food magazine of 40 or more years ago.
- ½ teaspoon lemon peel
- 1 teaspoon chopped parsley
- salt and pepper to taste
- 1 tablespoon flour
- 4 large boneless chicken breasts
- 1 tablespoon olive oil
- ⅔ cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon flour
- lemon slices
- parsley sprigs
1. Mix lemon peel, parsley, salt, pepper and flour on a sheet of waxed paper. Coat chicken breasts.
2. Heat olive oil in a skillet. Cook chicken until tender and golden brown on both sides (about 7 minutes). Remove to a platter.
3. In a bowl, mix chicken broth, lemon juice and 1 t. flour. Add to the skillet. Bring to a boil and cook for 1 minutes. Pour over chicken.
Garnish with lemon slices and parsley sprigs.
Skillet Chicken and Mushroom Pot Pie
6 servings
- This is a recipe of Grace Parisi—cookbook author, writer, food stylist and test kitchen editor for Food & Wine. I made a few changes to the original recipe.
- 4 tablespoons unsalted pareve margarine
- 1 finely chopped onion
- 1 pound thinly sliced shiitake mushrooms
- 2 thinly sliced carrots
- Salt and pepper to taste
- 3 tablespoons flour
- 1 teaspoon sweet paprika
- 1 cup chicken broth
- 2 tablespoons white wine
- 2 cups non-dairy, pareve milk
- 3 cups shredded chicken
- ¼ cup frozen peas
- ¼ cup any other vegetable
- 8 1-inch-thick slices white pareve bread with crusts removed
1. Preheat the oven to 425 F.
2. In an oven-proof skillet, melt 2 tablespoons of margarine. Add onion, mushrooms and carrots. Season with salt and pepper. Cover and cook for 1 minute until vegetables are soft. Uncover and cook 5 minutes more. Stir in flour and paprika. Cook for 1 minute. Add chicken broth and wine and cook until blended. Add pareve milk and bring to a boil. Stir in chicken, peas and any other vegetables.
3. Arrange bread over chicken mixture. Brush bread with remaining 2 tablespoons of pareve margarine. Bake for 20 minutes until filling is bubbling and bread is golden. Serve immediately.
Top-of-the-Stove Barbeque Chicken
4 servings
This has no origin but is at least 40 years old.
- 3 tablespoons oil
- 2-3 pounds chicken, cut into pieces
- Salt and pepper to taste
- 1 cup tomato sauce
- ¼ cup chopped onions
- ½ cup water
- tablespoons red wine vinegar
- 1 tablespoons brown sugar
- 1 teaspoon Worcestershire sauce
1. Heat oil in a frying pan. Add chicken pieces, season with salt and pepper.
2. Combine in a bowl tomato sauce, onions, water, vinegar, brown sugar, and Worcestershire sauce. Pour over chicken. Cover. Simmer for 45 minutes to 1 hour, basting frequently.
Sybil Kaplan is a Jerusalem-based journalist, author and compiler/editor of nine kosher cookbooks. She is a food writer for North American Jewish publications, and she leads walks of the Jewish food market, Machaneh Yehudah, in English.
