Lunch recipes - 2017 recipes
More Lunch recipes
Applebee's Chicken Fried Chicken
By Lori01
Directions: 1 Simmer milk and chicken broth for gravy over low heat, being careful not to scorch
- 1 1/3 lbs boneless skinless chicken breasts, pounded thin
- For the Egg Wash
- 1 1/3 cups milk
- 1 1/3 eggs
- For the Dusting
- 2/3 cup whole wheat flour
- 2/3 cup all-purpose flour
- 2/3 teaspoon garlic granules
- 2/3 teaspoon onion powder
- 1/3 teaspoon salt
- 1 teaspoon baking powder
- 2/3 teaspoon paprika
- 2/3 teaspoon black pepper
- For the Batter
- 1/2 cup all-purpose flour
- 2/3 cup whole wheat flour
- 2/3 teaspoon garlic granules
- 2/3 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/3 teaspoons paprika
- 2/3 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2/3 cup milk
- 1 1/3 eggs
- 1 cup water
- For the Coating
- 2/3 cup whole wheat flour
- 2/3 cup all-purpose flour
- 2/3 teaspoon garlic granules
- 2/3 teaspoon onion powder
- 1/3 teaspoon salt
- 1 teaspoon baking powder
- 2/3 teaspoon paprika
- 2/3 teaspoon black pepper
- For the Country Gravy
- 2 cups milk
- 2/3 cup chicken broth
- 1/3 teaspoon garlic granules
- 1/3 teaspoon onion powder
- 1 teaspoon black pepper
- 2/3 to taste salt (to taste)
- 1/4 cup cornstarch
- 1/4 cup cold water
Pressure Cooker Chicken Pot Pie with Puff Pastry
By jlwoodruff
If you're a newbie to pressure cookers, this is a great recipe to get you started in the world of pressure cooking
- 1/4 cup olive oil
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 3 carrots, 1/2 inch slices
- 1 cup celery, 1/2 inch slices
- 6 chicken breast halves, cut into 1 1/2 inches
- 1 1/2 cups chicken broth or stock
- 1 tablespoon lemon juice
- 2 teaspoon sherry
- 1/2 pound mushrooms, thinly sliced
- 3 medium potatoes, peeled and diced
- 1 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground fennel
- 1 bay leaf
- 1 1/2 cups frozen green peas
- 1/2 cup half-and-half or milk
- 2 tablespoon butter, softened
- 2 tablespoon potato starch or flour
- 1 (17 1/4 ounce) package frozen puff pastry, thawed
Brown Sugar Butter Roasted Chicken
By kristentirrell
Clean your chicken for roasting, remove giblets and pat completely dry with a paper towel
- 1 roasting chicken 5 lbs.
- 1/2 cup butter, softened
- 1/4 cup brown sugar
- 1 teaspoon course sea salt
- 1 teaspoon black pepper
- Preheat oven to 425 degrees F.
Potato Chip Chicken
By á-11135
Potato Chip Chicken
- Boneless, Skinless Chicken Breast
- Three wide bowls...
- 1 with 2 eggs and a touch of milk, beaten
- 1 with flour, peppered
- 1 with crushed potato chips, I used ruffled
- Seasoned salt
Marsala Chicken
By á-162784
4
- 4 boneless chicken breasts - beat down to 1/4 inch cut into big pieces
- 1/2 C flour
- 1/2 t salt
- 1/4 t pepper
- 1/3 C melted butter
- 2 TBS olive oil
- 2 garlic cloves chopped fine
- 1 8 oz package mushrooms slices
- 1/4 C chopped fresh parsley
- 2-4 garden onions sliced small
- 1/2 C marsala wine
- 1/2 C chicken broth
- 1/2 C shredded parmasean
- 1 C mozzarella cheese
Crispy Fried Tamarind Chicken
By á-178127
This simple recipe adds the flavor of tamarind, both sweet and sour, to savory fried chicken
- 3 to 4 chicken drumsticks
- 2 cups chicken stock
- 1 tablespoon tamarind extract
- Salt, to taste
- Vegetable or canola oil, for frying
Chicken Cacciatore - Baked
By á-25037
This recipe is designed to bake over a long time
- 1-2 lbs chicken breasts, cut into bite-size pieces
- 1-2 Tbl Olive Oil
- 8 oz mushrooms, sliced
- 1 medium onion, chopped
- 1 medium green bell pepper, seeded and chopped
- 2 Tbl fresh minced garlic
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4-1/2 teaspoon crushed red pepper flakes (optional)
- 3 Tbl tomato paste (1/2 small can)
- 1 (14 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 3/4 cup chicken broth
- 1/3 cup dry white wine
- 1/2 (14 oz) can sliced black olives
- 1 teaspoon salt (or use white salt, or to taste)
- fresh ground black pepper
Cheesy Salsa Chicken with Lime, Pressure Cooker-Style
By Foodiewife, A Feast for the Eyes
Cheesy Salsa Chicken with Lime is made quickly in a pressure cooker
- 1 cup mild or medium salsa
- 1 cup tomato sauce
- 1 tablespoon tomato paste
- 4 large boneless, skinless chicken breasts, frozen*
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- Juice from 2 limes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons cumin
- 1 tablespoon chili powder
- Olive or vegetable oil
- 2 cups Mexican blend cheese (or a combo of cheddar and Monterey Jack), grated
- 1 cup fresh cilantro, chopped
- Optional: sour cream, as a garnish
- 2 green onions, sliced
Chicken Parmigiana, inspired by the Pioneer Woman
By Foodiewife, A Feast for the Eyes
We were having dinner guests, who don't eat red meat
- 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
- 1/2 cups All-purpose Flour
- Salt And Pepper, to taste
- 1/2 cups Olive Oil
- 2 Tablespoons Butter
- 1 whole Medium Onion, Chopped
- 4 cloves Garlic, Minced
- 3/4 cups Wine (preferably red, but white is Fine)
- 3 cans (14.5 Oz.) Crushed Tomatoes
- 2 Tablespoons Sugar
- 1/4 cubes Chopped Fresh Parsley
- 1 cup Freshly Grated Parmesan Cheese
- Optional: Six slices of fresh mozarella cheese
- 1 pound Thin Linguine
Creamy Garlic-Basil Chicken with Asparagus
By tammy1365
Heat olive oil over medium heat in a large nonstick skillet
- FOR THE CHICKEN
- 2 tablespoons olive oil
- 8 skinless, boneless chicken thighs
- salt and fresh ground pepper, to taste
- 1/2 tablespoon Gourmet Garden Lightly Dried Basil
- FOR THE CREAM SAUCE
- 1 (12 ounces) can evaporated milk
- 1.5 tablespoons all-purpose flour
- 1 tablespoon Gourmet Garden Stir-In Garlic Paste, or to taste
- 1 tablespoon Gourmet Garden Lightly Dried Basil, or to taste
- salt and fresh ground pepper, to taste
- 1-pound fresh asparagus, cut into 2-inch pieces (break off and discard the woody ends of the asparagus)
- Gourmet Garden Lightly Dried Parsley, for garnish
- Read more at http://diethood.com/creamy-garlic-basil-chicken-asparagus/#XkwCO0wimgYZe9uy.99
Pressure Cooker Farmhouse Chicken Noodle Soup
By Foodiewife, A Feast for the Eyes
This chicken soup recipe will become your new "go to" chicken noodle recipe
- 1 tablespoon vegetable or extra-virgin olive oil
- 1 onion, chopped fine, about one large yellow onion.
- 3 garlic cloves, minced
- 1 teaspoon minced fresh thyme, or 1/4 teaspoon. dried thyme
- 6 to 8 cups water, depends on the size of your pressure cooker
- 4 carrots, peeled and sliced 1/2 inch thick
- 2 celery ribs, sliced 1/2 inch thick
- 2 tablespoons soy sauce
- 1 bouquet garni made with a few sprigs of fresh parsley and a bay leaf tied with kitchen string (optional but adds extra flavor)
- 1 (4 -pound) whole chicken, giblets discarded, or, a chicken cut-up, but NOT boneless, 2 breasts with four legs
- (NOTE: I use2 chicken breasts, bone-in and either 2 thighs or 2 drumsticks any combo instead of buying a whole chicken)
- Salt and pepper
- 4 ounces (2 2/3 cups) wide egg noodles (I used extra wide.)
- 1/4 cup minced parsley
Chicken Stuffed Shells
Need a 9x13 Baking dish greased with oil or cooking spray or butter Preheat oven to 350 degrees Boil noodles as d
- 24 Jumbo shells (or 1/2 a box)
- Shredded Chicken [4 large breasts cooked OR 2 lbs OR 1 store bought rotisserie chicken]
- 1 14oz can chicken broth
- 2 10oz cans cream of chicken soup
- 1 box chicken flavored stuffing
- 1/2 cup sour cream
- 1 Tbs dried parsley
- 1/2 tbs onion powder (can use a small onion minced)
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