Chicken tenders Tuscan Style

Juicy, golden seared chicken tenders coated in a easy creamy sauce with tomatoes and spinach.  This chicken tenders Tuscan style is a recipe so good you should put a star on it and save it in your treasured recipe box.

Chicken recipes can have the potential of becoming boring and repetitive, but not this Tuscan flavored chicken dish.

Its  sure to impress large crowds of family and friends, with menial time and effort.

Tips for success when making chicken tenders Tuscan style

One: Be sure the chicken is well seasoned. Chicken can be bland. Seasoning it well and let it marinate while making the sauce allows the flavors to penetrate the eat.

Two: Opt for fresh tomatoes, and high quality olive oil to enhance the Tuscan flavors. Fresh tomatoes, garlic and spinach significantly elevate this chicken recipe.

And three: Don’t overcook the chicken tenders. Cook over medium high heat until golden brown but still juicy. When returned to the pan don’t cook longer than 5 to 7 minutes. Overcooking can make the tenders dry and tough,

Ingredients

• 2 lbs. cleaned chicken tenders
• 1 tablespoon each onion, garlic and paprika powder
• 1 Tablespoon oregano
• 2 Tablespoons olive oil
• 3 Tablespoons butter
• 2 Tablespoon minced garlic
• 1 cup white wine
• 2 cups chopped tomatoes
• 1 cup chicken stock
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 4 cups chopped spinach

Instructions

1. Season the cleaned chicken tenders with the onion, garlic. and paprika powder. salt and pepper to taste
2. In a saute pan over medium high heat sear the chicken on all sides. Remove and set aside
3. In the same pan the butter and garlic saute until soft and translucent.
4. Deglaze the pan with the wine waiting until evaporated before adding the chopped tomatoes.
5. Then add the chicken stock and heavy cream simmer until the sauce thickens, about 15 minutes.
6. Add the spinach and return the chicken to the pan and simmer 5 minutes longer.
7. Finish with chopped Italian parsley and ENJOY!!!!

Easy chicken Marsala recipe

Who doesn’t love an easy and delicious chicken recipe?

This easy chicken marsala recipe is not only easy and delicious but this Italian classic can be on your table in less than thirty minutes!!!

Chicken Marsala is an Italian classic with juicy pan seared chicken breast in a savory sweet Marsala wine sauce.

You can make this restaurant quality chicken dinner in your own kitchen in a short amount of time with just a few ingredients.

What’s not too love?

Here are three tips for success when making this easy chicken Marsala recipe

1. Use thinly sliced chicken breast for quick and even cooking. Pound them to an even  thickness to ensure they cook uniformly.
2. Before simmering in the marsala sauce, make sure to brown chicken in a hot pan. this adds flavor and texture to the dish. Pat the chicken dry with paper towels before seasoning and browning to ensure a crispy exterior.
3. Marsala wine is the star in this sauce, so use a good quality one. Balance the sweet richness of the wine with savory ingredients like garlic, shallots and chicken stock.

Ingredients

• 2 lbs. skinless boneless chicken breast
• Salt and pepper to taste
• 1 cup flour
• 2 Tablespoon olive oil
• 4 Tablespoon  butter
• 2 Tablespoon minced garlic
• 2 Tablespoon minced shallots
• 8 oz. cremini mushrooms
• 2 cups marsala wine
• 1 cup chicken stock
• 2 tablespoon chopped Italian parsley

Instructions

1. start by splitting the chicken breast in half. Then in between two sheets of waxed paper pound thin
2. salt and pepper the chicken then coat in the flour shaking off excess.
3. Over medium high heat in the two tablespoons of olive oil saute the chicken until golden brown on both sides. About 5 minutes per side. Remove and set aside.
4. In the same pan two tablespoons of butter. Add the garlic and shallots until soft and fragrant.
5. Add the mushrooms until golden brown.
6. Deglaze the pan with one cup of the marsala wine scrapping up all the bits at the bottom of the pan. Wait until absorbed before adding the remaining marsala wine and chicken stock. Simmer until sauce thickens about 10 minutes.
7. Return the chicken to the pan and simmer jut to heat through.
8. Top with the chopped Italian parsley and enjoy!!!!

Marry me chicken breast

Marry me chicken breast is creamy, juicy and full of Italian flavors. Legend has it that this chicken recipe is so good that if you make it for your partner, a marriage proposal will follow.

The combination of sun dried tomatoes, spinach and juicy chicken in a creamy sauce makes a meal everyone will love.

The best part about this Marry me chicken breast recipe is it uses familiar ingredients and can be on your table in  less than thirty minutes.

Marry me chicken breast a recipe for love

Whether shared on a romantic dinner date or enjoyed with family and friends Marry me chicken breast has a way of leaving a lasting impression. It’s savory aroma and succulent flavor will have family and  friends asking for seconds.

If your looking for a substitute for Marry me chicken breasts you could use boneless skinless chicken thighs. you could also try using different types of poultry such as turkey breast.

If you make this Marry me chicken breast recipe please leave me a comment. I love hearing from you!!!

Ingredients

• 4 boneless skinless chicken breast
• 1 cup of flour
• 1 tablespoon each paprika + garlic + onion powder
• 2 tablespoons olive oil
• 1/2 stick of butter
• 1 Tablespoon minced garlic
• 1/2 cup chopped shallots
• 1 cup chopped sun dried tomatoes
• 1 cup white wine
• 2 cups chicken stock
• 2 cups cream
• 2 cups chopped spinach
• 1/2 cup grated parmesan cheese

Instructions

1. start by pounding the chicken breast thin between two sheets of plastic wrap. salt and pepper the chicken to taste
2. Add the paprika, garlic and onion powder to the one cup of flour mix well
3. Dip the chicken breast in the flour mixture, shaking off excess
4. bring the the oil to medium high heat add the chicken. Sauté the chicken until golden brown on both sides. Remove and set aside
5. In the same pan add the butter, the garlic, shallots and the sun dried tomatoes saute until soft and fragrant
6. Deglaze the pan with the white wine scraping up all the brown bits.
7. Add the chicken stock and the cream and simmer until sauce thickens . add the spinach and parmesan cheese.
8. Return the chicken to the sauce and simmer five minutes longer.
9. Pour the sauce over the chicken. Enjoy!!!

Easy Chicken Piccata

This Easy Chicken Piccata Recipe is so easy and quick, its prefect for family weeknight meals, but fancy enough for weekend dinner with friends.

Melt in your mouth chicken breast in a light creamy, lemony sauce made this recipe a restaurant favorite, I simplified the recipe for the home cook, no worries none of the flavor is lost

What Makes  Easy Chicken Piccata Easy???

This Easy Chicken Piccata recipe is so easy on so many levels. First, you only need a few common ingredients. The only ingredient may be not be so common could be the capers

Second, Chicken Piccata is nothing more than fillet chicken breast dredged in flour and saute to a golden deliciousness.

One important thing to remember when sautéing, the saute pan needs to be big enough to cook the chicken to a golden brown.

If the saute  pan is too small your chicken wouldn’t brown, you’ll end up with chicken that looks like it was boiled instead of sautéed,

we don’t want that boiled chicken look in this recipe. We want beautifully browned chicken, so we can deglaze the pan and scoop up

all those delicious browned bits at the bottom of the pan, where all the flavor is!!!!

Ingredients

• 4 skinless boneless chicken breast
• 1/4 cup  flour
• 1 cup chicken stock or white wine
• 2 Tablespoons chopped garlic
• 1/2 cup chopped onion
• 2 Tablespoons chopped Italian parsley
• 1/4 cup lemon juice  or juice from 2 lemons
• 2 Tablespoons lemon rind
• 1 cup heavy cream
• 1/2 cup capers
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cut the chicken breast into equal  sliced pieces
2. Salt and pepper chicken
3. Dredge chicken in flour shaking off excess
4. Heat butter and oil to medium in a large saute pan
5. Saute chicken until golden brown remove and set aside
6. Saute garlic and onion until tender and just beginning to brown
7. Deglaze the saute pan with the chicken broth or white wine
8. Add the cream and lemon juice  simmer 5 minutes
9. Return chicken to saute pan
10. Add the capers simmer covered 10 minutes
11. Sprinkle with additional chopped Italian parsley

My Best Holiday Turkey

Ok guys am going to toot my own horn,  seriously this is My best Holiday Turkey Recipe It is so good and easy you’ll be making it more than just for  the Holidays. 

I’ve make a lot of turkeys through out the years. I’ve tried a few recipes and methods, from brining to cooking it up side down

to basting every 30 minutes and I have to say this recipe is the best.

The turkey is melt in your mouth moist with a hint of fresh citrus taste. I couldn’t believe how crispy and beautifully colored the skin was.

My husband who normally isn’t as impressed by food as am, couldn’t stop raving about how good the turkey was. It was so good that even after three  days of turkey everything I was still craving more.

3 Tips when making My Best Holiday Turkey

First, when you make My Best holiday Turkey use a the right roasting pan with a lid it’s important to keep the turkey covered until the last 30 minutes to prevent drying the meat.

Second, oven temperatures vary and can effect cooking times if in doubt use a meat thermometer. A turkey is safe to eat when the internal temperature is 165 degrees. 

Third, this temperature guide is for an unstuffed turkey, stuffed turkeys are cooked longer at 15 minutes per pound.

I always bake my stuffing in casserole dish along side the turkey, it’s easier for serving and just as delicious. One more thing no need

for basting in this recipe, the  turkey self bastes from the citrus and butter. 

I hope you try My best holiday Turkey recipe and it becomes your Best Holiday Turkey. And when it does be sure to tell me about it, I love   hearing from you.

Ingredients

• 15 lb. turkey
• 1 stick butter
• 1 tablespoon each chopped together Italian parsley, thyme, sage and rosemary
• 3 Tablespoons chopped garlic
• 1 onion cut into quarters
• 2 lemons sliced medium thick
• 2 oranges sliced
• 2 apples quartered
• 2 stalks celery
• Salt and pepper

Instructions

1. If using a frozen turkey defrost in the refrigerator 2 to 3 days before cooking
2. Preheat oven to 425
3. Bring Turkey to room temperature
4. Remove the insides from the cavity and neck
5. Mix the herbs and garlic in the soft butter until well incorporated
6. Pat the turkey dry rub the whole turkey even under the skin with the butter mixture
7. Salt ant pepper the outside and cavity of the turkey
8. Stuff the cavity with the cut onion, apples, lemons and oranges
9. Stick some lemon and orange slices under the skin
10. Tie the legs together with kitchen twine or skewers tuck the wing tips under the turkey
11. Roast in 425 oven covered for 30 minutes
12. Lower the heat to 375 and roast 10 minutes per lb. longer for a 15 lb. turkey that’s about 3 hours remove the cover the last 30 minutes
13. Let the turkey rest 20 to 30 minutes before slicing strain the drippings into a medium pan:
14. For the gravy simmer  the dripping over low heat mix 1/4 cup flour with 1/2 cup water slowly pour into simmering drippings stirring continuously

Italian crusted Lemon chicken

Who doesn’t love an Italian flavored lemon chicken ?

This Italian crusted lemon chicken has the trifecta  to make it one of my favorite  chicken breast recipes, It’s easy, delicious and quick.  And the best part ? it can be make ahead of time and fried when your ready to serve it, making it a prefect weeknight meal. And if your looking to impressive family and friends on what a great chef you are make this Italian crusted lemon chicken.

Tips for success when you make this Italian crusted lemon chicken

The first tip  when you make this Italian crusted lemon chicken use a canola and extra virgin olive oil blend.

I find this oil blend best for the flavor the olive oil gives and the high burn temperature of the canola oil.

Second the oil has to be at the right temperature to produce a crispy crust and still be juicy on the inside.

Third I add flour to the bread crumbs instead of a separate flour dip for the chicken. One more tip after breading let your chicken rest in the refrigerator to chill, it helps the bread coating to stick to the chicken, bring to room temperature before frying.

Ingredients

• 4 chicken breast
• 2 cups Italian seasoned bread crumbs
• 1/3 cup flour
• 1 cup grated parmesan cheese
• 2 Tbls. chopped Italian parsley
• 2 eggs
• 1/2 cup e canola
• 1/2 cup olive oil
•  2 Tbls. butter
• 1 Tbls. minced garlic
• 1 cup white wine or chicken stock
• 1 cup heavy cream
• lemon juice and zest from 1 lemon
• Dijon mustard
• capers

Instructions

1. Pound the chicken breast thin in between 2 pieces of wax paper. Then salt and pepper
2. Mix together the bread crumbs, flour,  grated parmesan and the Italian parsley
3. Beat the eggs slightly
4. Dip the chicken breast first in the egg then in the bread crumb mixture.
5. Heat  together 1/2 cup canola and 1/2 cup olive oil to medium high.
6. Fry the chicken until golden brown on both sides about five minutes pre side. Remove and set aside.
7. Remove the oil in the same pan add the butter and garlic saute until the garlic is fragrant and just beginning to  brown.
8. Deglaze the pan with the white wine or chicken stock and lemon juice
9. Add the cream and mustard simmer until sauce thickens about ten minutes
10.  Pour the sauce over the chicken breast top with Italian parsley the and lemon slices. ENJOY!!!

Peperonata Sauced Chicken Breast

Not only is this peperonate sauced chicken breast recipe delicious it’s easy to make. I used skinless boneless chicken breast. You can use whatever part of the chicken fits your lifestyle and taste.

By using boneless, skinless chicken breast and my premade marinara sauce which I always have on hand, this Italian chicken recipe can be on your table in less than 30 minutes.

Customize this Peperonata sauced chicken breast recipe

This peperonate sauced chicken breast recipe isn’t set in stone. You can customize this chicken recipe really easy.

For instance most of you know I don’t drink alcohol. Although am okay cooking with alcohol some people are not. So there is an option in most of my recipes to use wine or stock.

Another way to make this Italian flavored chicken recipe your own is to use boneless chicken thighs.

One more thing, if you want to make this peperonata sauced chicken breast a complete meal cook your favorite shaped pasta and toss in the peperonata sauce. If your going to use this Italian bell pepper sauce for a pasta sauce double all the ingredients except for the chicken breast. Also be sure your saute pa is big enough and deep enough. Here is a link to one of my favorite deep saute pan.

Lastly please leave me a comment if you make this. I love hearing from you. It’s my favorite part!!!

Ingredients

• 4 Chicken breast
• 2 Tablespoons olive oil
• 1 chopped yellow onion
• 1 Tablespoon minced garlic
• 1 diced red bell pepper
• 1 diced green bell pepper
• 2 cups cherry tomatoes
• 1 cup white wine or chicken stock
• 2 cups marinara sauce
• 1 Tablespoon Italian parsley
• 1 tablespoon mixed Italian herbs
• Salt and pepper to taste

Instructions

1. cut the chicken breast in half if thick
2. Salt and pepper the chicken
3. In 2 tablespoons of olive oil saute the chicken until brown on both sides
4. Add the onions, garlic and cherry tomatoes saute until just beginning to brown
5. Add the bell peppers saute 5 minutes
6. Deglaze the pan with 1 cup of chicken stock or white wine simmer until absorbed
7. Add the marinara sauce simmer 15 minutes longer
8. Plate the chicken pour the peperonata sauce over the top. ENJOY!!!

Chicken Piccata Pasta Primavera

A light pasta meal, this chicken piccata pasta primavera is a prefect Summertime quick family dinner full of classic Italian flavors!!!

Full of lemony freshness this chicken and pasta dish comes together in less than 30 minutes, and  your family is going to love it . And you will feel good  serving a restaurant quality meal from your kitchen, that’s not only delicious, it’s healthy too!!!!

Customize this Chicken piccata pasta primavera

This chicken piccata pasta primavera recipe is easy to customize to fit your lifestyle and taste.

The first and easier way to make this pasta dish your own is to change the pasta shape.  The truth is most pasta shapes work well in most pasta dish recipes.

Second if your family hates or loves spinach add more or less to taste. I love spinach and add extra most of the time.  Spinach is one of those vegetables that ends up being half of the amount you put in after it’s cooked. Pasta dishes are also a good place to hide spinach for those that don’t have the same fondness for spinach as I do.

Lastly I used chicken stock. You can use white wine instead in his chicken piccata pasta primavera if that’s your preference.

One more thing when making pan sauces the right size saute pan help. My favorite and on sale https://amzn.to/39XdMRy

Ingredients

• 2 skinless, boneless chicken breast cut into strips
• 1/2 Lb. Fettuccini
• 1 Tbls each butter and extra virgin olive oil
• 2 Tbls. minced garlic
• 2 cups cherry tomatoes
• 2 cups chopped spinach
• 1/2 cup capers
• 1/3 cup lemon juice
• 1 cup pasta water
• 1 cup chicken stock or white wine

Instructions

1. Cook pasta according to package direction reserving 1 cup of the water before draining
2. Salt and pepper the chicken
3.  In a medium size saute pan over medium high heat in the butter and olive oil, saute the chicken along with the garlic until slightly brown
4. Add the tomatoes along with the capers saute for a few minutes
5. Deglaze the pan with the broth or white wine
6. Add reserved pasta water, simmer until sauce thickens about 10 minutes, add spinach and 1/2 the parmesan cheese last 5 minutes
7. Toss pasta in picatta sauce sprinkle with additional parmesan and Italian parsley
8. Enjoy!!!!!

 Buffalo Air Fried  Wings

This Buffalo air fried  wing recipe is prefect when your craving chicken wings but want healthy too!!

We’ve been on a chicken wing kick lately. It all started on my wedding anniversary.  When our conversion turned  to the first night we met at the Anchor Bar in Buffalo  New York , where the famous Buffalo chicken wing originated.

And in our first hole in the wall eatery the lines were out the door for  the copycat version of the original Anchor Bar chicken wing.

No wonder Buffalo chicken wings have a special place  in my heart and kitchen. It’s an extra bonus that  chicken wings are a family favorite.

Even with my love for the original deep fried Buffalo Chicken wings, my direction at this age is to take the classics and make them healthier if possible. This Buffalo chicken wing recipe was an easy one to make a little heathier  using my air fry

What I used for these Buffalo air fried wings

The original Anchor bar recipe for Buffalo chicken wings calls for deep frying the wings. You can use the deep frying method if it fits your lifestyle and taste. If your going the healthier route then air fried is the way to go.

The most important ingredient in the original Buffalo chicken wing recipe and in this air fried version is the Frank’s Hot sauce.

I used both sections of the  chicken wing cutting off the tip. Feel free to use the whole wing  without cutting them if that’s your preference.

Please watch the video and please don’t forget to leave  me a comment here and tag me on Instagram with your creations. I love hearing from you it’s my favorite part!!!

Ingredients

• 2 lbs. chicken wing sections
• 1 stick of butter
• 1/2 cup Franks hot sauce
• 2 Tbs. each ground garlic, onion powder, chili powder and Italian seasoning
• 2 Tbsp. baking powder
• Salt and pepper to taste

Instructions

1. Wash the chicken wings then pat dry let sit on a  cookie sheet in the refrigerator for at a least an hour.
2. Mix the dry ingredients together
3. Use half of the dry ingredients for the chicken wing dry rub add the baking powder to this half. Reserve  the remaining spices for the hot sauce
4. Cover the chicken wings and set in refrigerator again for at least an hour
5.  Set air fryer to 400 or oven temperature
6. Meanwhile melt the butter add  the hot sauce and remaining dry rub.
7. Air fry or bake the chicken wings for 15 minutes
8. Toss in Buffalo sauce while hot

Rotisserie Chicken Fettuccini Alfredo

This easy, creamy classic rotisserie chicken fettuccine alfredo meal comes together in less than 30 minutes.  It’s packed with melt in your mouth chicken and tossed in a creamy sauce, your whole family will love.

I like simple recipes, that come together in less than an hour, but from the looks of the meal we can tell our friends it took hours. And recipes  with few ingredients is always a winner. I added  spinach to add another depth of flavor and sneak in some green, you don’t have too.

It’s no wonder most Italian restaurants have fettuccini Alfredo on their menus, not only is it a dine out favorite. the alfredo sauce can seem dauting, It’s not!!!

Variations for rotisserie chicken fettuccini Alfredo

The first variation in this rotisserie chicken fettuccini alfredo is, you don’t have to use chicken. If you want to go the vegetarian route a mixture of your favorite mushrooms is a delicious choice, as well as broccoli.

You can use white wine in place of the chicken stock, because I don’t drink I give the non-alcoholic version.

I often use wine when cooking, Am okay with that, but for some who aren’t there are alternatives, use what feels and tastes good to you, it doesn’t change the flavor enough where people notice. No matter what you use be sure to use the freshest and best ingredients you can find. It takes the recipe from so-so to WOW!

Also be sure the saute pan you use is big enough  to hold the sauce it’s best to use a covered, deep, wide enough  saute pan.

Serve it up in pretty white dinner plates  add some festive napkins and you have a restaurant quality dinner, that comes together in 30 minutes, is quick and easy for family weekday dinners and just fancy enough for special occasions.

Serve this delicious restaurant inspired dinner with your favorite bubbly and a crisp green salad for a romantic Saturday night dinner or Holiday meals with family and friends…

Please don’t forget to leave me a comment when you make this recipe. And please don’t forget to tag me on Instagram with your creations. I love hearing from you, it’s my favorite part!!!

Ingredients

• 1 Lbs. Fettuccini
• 2 Tablespoons butter
• 2 cups left over rotisserie chicken
• 1 cup Parmesan cheese
• 1 cup chopped spinach
•  2 cups chicken stock or white wine
• 2 cups heavy cream
• 1 cups reserved pasta water
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 2 Tbs.  chopped Italian parsley
• salt and pepper to taste

Instructions

1. 1. Cook pasta according to package directions resevering1 cup of the water
   2. In a large saute pan bring the butter to medium high heat
   3.  Add onion and garlic saute until tender and just beginning to brown
   4. Add chicken stock,  cream,  and resevered pasta water simmer  covered  15 minutes
   5. Add the rotisserie chicken, Parmesan cheese and spinach, simmer 5 minutes longer
   6. Toss pasta in sauce adjust seasonings to taste.Top with  the chopped Italian parsley and additional parmesan cheese. ENJOY!!!!