July 14, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

Quick and Easy Skillet Chicken

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.

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