Posts Tagged ‘season chicken’

  • 1 jar Cookwell Hatch Verde Tortilla Soup
  • 1 pint Silk Creamer, original
  • 1 container Central Market Organics Chicken Broth
  • 2 pounds Natural Chicken, cut into cubes
  • Adams Reserve Classic Poultry Seasoning
  • 1 teaspoon Adams Reserve Table Grind Black Pepper
  • 1 box Chebe Gluten Free Breadsticks, thawed and cut into one inch pieces

Season Chicken with Poultry Seasoning and cook in Dutch oven over medium high heat in 4 tablespoons Olive Oil until done.

Add Chicken Broth and bring to boil, add Tortilla Soup and Creamer, return to a boil.

When cutting Breadsticks,  roll in Gluten Free Flour to keep from sticking together, add Breadstick pieces a few at a time and cook until they begin to float, indicating they are done.

If sauce is too thin, mix Gluten Free Flour with a small amount of water and add to broth to thicken.

If you don’t need to be Gluten Free use one can home-style Buttermilk Biscuits cutting each biscuit into four pieces and replace Creamer with Half and Half

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  • 2 pounds chicken
  • 1 Jar Green Valley Ranch Marionberry & Jalapeno Sauce
  • 10 ounce package Sliced Mushrooms (we used baby bella)
  • Minced Parsley as garnish
  • Adams Reserve House All Purpose Rub or salt, pepper & garlic
  • 1 cup dry white wine
  • 3 tablespoons butter
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  Melt butter in heavy large skillet or Dutch oven over medium high heat. Meanwhile season chicken with Rub. Add chicken to pan and sauté approximately 4 minutes on each side to brown the meat.                                     

 

 

 

 

 

 

 

 

Remove the meat to holding plate and add wine to pan to deglaze. Cook wine for 3-4 minutes at allow alcohol to cook out. Return chicken to pan, cover and simmer until chicken is done

Remove chicken from pan cover and set aside. Add mushrooms to pan and cook until tender, add Marionberry Sauce and heat through. Serve over chicken and garnish with minced parsley.

 

 

 

 

 

Serve with Tarragon and Shallot Green Beans and Truffle Mashed Potatoes