Mushrooms are one of our favorite things. I love adding them to things. So when I saw this recipe with mushrooms, garlic and chicken what could possible make it bad. I wasn’t steered wrong.

The chicken cooked up quick and the mushroom sauce was excellent. Even my daughter ate the chicken.

Chicken and Mushrooms in a Garlic White Wine Sauce (From: Skinny Taste)

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup all purpose flour* (use rice flour if gluten free)
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup fat free chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

I will never forget one time I was at my Dad’s and he got the flu, he never gets sick. His cure the next morning was Diet Dr. Pepper and shortbread girl scout cookies. That right there told me how addicted to Diet Dr. Pepper my Dad was. When I saw these wings on Pinterest I was quick to pin them, and knew I would need to invite my Dad. When I went to the store and accidentally got a bag of chicken wings instead of chicken breasts it was fate.

I am SOOO glad we made these, we all loved them. The sauce alone was next to AMAZING!!! These were super easy to make and delicious.

Dr. Pepper Chicken Wings (From: Men In Aprons)

• 2 boneless skinless chicken breasts cut into nugget sized pieces
• 3/4 cup flour
• 1/2 Tsp salt
• 1/2 Tsp. pepper
• 1/4 Tsp. garlic powder
• 1 can Dr. pepper
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/2 Tsp. Tabasco sauce
• 2 TBSP butter
• Oil for frying

Combine the flour, salt, pepper, and garlic powder. Toss the chicken in the flour mixture, coating completely. Put the coated chicken in the fridge for at least 1 hour. This will help the coating adhere to the chicken during frying.

Meanwhile, in a medium saucepan, bring the can of Dr. Pepper to a boil, reduce heat and simmer briskly until reduced to about 1/8th the amount. Add the brown sugar, ketchup, Tabasco and butter and simmer until a nice thick sauce. Set aside.

Heat the oil to 350 degrees. Remove the chicken from the fridge and fry in the oil until golden brown and the chicken is cooked through. when all chicken is cooked, toss in the sauce until completely coated.

Serve and enjoy.

The moment I saw this on Pinterest I had to add it to our menu. I am a SUCKER for white cheddar… I LOVE the flavor. So I set out to make it when my Mother-in-law was coming down as there would be one more to eat it. I was going to the store that day so added the chicken breasts needed to my menu. I got home to discover I had bought chicken wings, UGH! So I laid our daughter down for a nap, when she woke up we ran to the store in town, she was in just a wonderful mood. I got a package of chicken breasts, none frozen to save time even. We then stopped at my Moms for a quick visit, I didn’t want the chicken to go bad so I brought it into my Moms… Yep I forgot it. Needless to say we ordered pizza that night. Even though my Mom is 4 houses away I decided if I had made that dish that night it would just be an utter disaster.

This dish was great, I followed the original recipe in terms of onion and didn’t love the flavor, I have changed it in the recipe below to how I would cook it from now on. This picture is not the best, and I’m sorry. I either got too dark or too light, but at least there is a picture.

White Cheddar Chicken Pasta (From: Homemade By Holman)

For the chicken:

• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
• 1 tsp dry mustard
• 1 T fresh thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 T olive oil

Heat olive oil in a large skillet over medium heat. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.

For the pasta:

• 1 pound rotini or other short cut pasta
• 2 T butter
• 2 T flour
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 1/4 cup dry white wine
• 1 T Dijon mustard
• 8 oz sharp white cheddar cheese, grated
• 2 1/2 cups heavy cream
• Parmesan cheese to taste

Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions.

Meanwhile, melt butter in a large skillet over medium heat. Add onions and took until translucent, then add flour whisking to combine. Add wine, garlic, and mustard. Cook down for a few minutes. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce. Top with Parmesan upon serving.

I have been hungry for chicken chow mein for weeks now, I mentioned it to Adam he was right on board with me and then started questioning when it would be made. Last night I finally had everything and I gave it ago.

I wish I would of made this sooner, this is SOOO good you would of thought it was from a take-out place. The sauce smells wonderful and tastes great. And it was rather simple and quick to throw together. This will be made again and again in our house!

Chicken Chow Mein (Adapted From: Food)

• 2 sticks of celery, diced
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 1 large carrot, diced
• 6 oz. fresh mushrooms, washed
• 2 cups cut up cooked chicken
• 3 tablespoons cornstarch
• 1/4 cup water
• 1 (10 ounce) can condensed chicken broth
• 1/4 cup soy sauce
• 1 T. Sesame Oil
• hot cooked rice
• chow mein noodles

I love buffalo flavor but don’t love the spice of it. So when I saw this I knew I wanted to make it and depending bring down the spice level. While I was making it I realized that it didn’t call for that much buffalo flavor so I opted to make it as the recipe called it and would change it up next time if it was too hot. I am glad I didn’t because it was perfect.

The flavors go so well, it’s like buffalo chicken dip, and pasta mixed together with cheesy goodness.

Buffalo Chicken Pasta (Adapted From: A Taste of Home, Originally From: How Sweet It Is)

• 1 pound short-cut pasta
• 3 boneless, skinless chicken breasts, cooked and cut into chunks
• 1 tablespoon butter
• 1 tablespoon flour
• 1 1/2 cups milk
• 4 ounces grated Monterey jack cheese + more for topping
• 1/3 cup grated sharp cheddar cheese + more for topping
• 1/3 cup buffalo wing sauce + more for topping
• 1/3 cup panko bread crumbs
• salt and pepper to taste
• 1/2 cup Bleu cheese

Preheat oven to 375 degrees. Prepare water for pasta and cook according to directions.

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

Spray a baking dish (9 x 13 is fine, I used a round 4-inch deep dish) with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix thoroughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with bleu cheese. Drizzle with buffalo wing sauce.

I would say our favorite food hands down in this house is mushrooms. If I see some kind of recipes with mushrooms it will most likely be on our menu the following week. I mean how can you pass up mushrooms. NUMMMM!!

This one did not disappoint. It was soo delicious we both almost licked our plate clean. But really how can you go wrong with mushrooms, and delicious sauce.

Chicken with Boursin Mushroom Sauce (From: BakedBree)

• 4 boneless, skinless chicken breasts
• salt and pepper
• 1 Tablespoon vegetable oil
• 1 cup cremini mushrooms
• 1 Tablespoon butter
• 1 minced shallot
• 1/2 cup white wine
• 1/4 cup crumbled Boursin cheese (Garlic and Fine Herbs)

Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side.

After the delicious Orange Chicken, I have been craving more good homemade chinese. I found this honey chicken and it reminded me a lot of the orange chicken. I went for it.

It had a different method then the orange chicken and although it is less trouble I liked the coating on the orange chicken better. Also I personally felt like the honey chicken lacked flavor. Served on plain white rice it left me a little bored. A little more flavor would make it perfect. I will try it again and add “something” to it to give it more depth.

Honey Chicken (From: Blog Chef)

• 1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)

• Oil (for deep frying)

Batter-

• 4 tablespoons cornstarch
• ¼ cup flour
• 1 teaspoon baking powder
• ½ cup water
• ½ teaspoon salt
• 1 egg
• 1 egg white

Sauce-

• 1 ½ tablespoons oil
• 2 teaspoon ginger (minced)
• 3 tablespoons garlic (minced)
• 1 teaspoon salt
• 3 tablespoons honey
• 1 teaspoon rice wine vinegar
• ½ cup water
• 1 teaspoon cornstarch (mixed with 1 teaspoon water)
• Sesame seeds (for garnish)

In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat.

Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.

To make the sauce. Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds.  Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.

Coat chicken with the sauce and garnish with sesame seeds. Serve with white rice.

I am not a huge chicken fan, I would say it is my least favorite meat. It normally seems dry no matter how it is prepared and lacks flavor. But this recipe just sounded good. And it was using chicken thighs which I don’t use that often.

Wow am I ever glad I gave this one a chance. It was my favorite chicken to date. The flavors were great and went great together.

Spicy Honey Chicken (From: Your Homebased Mom)

Rub:

• 2 t Garlic Powder
• 2 t Chili Powder
• 1 t Salt
• 1 t Ground Cumin
• 1 t paprika (we didn’t have any and omitted but would add next time)
• 1/4-1/2 t Cayenne pepper (we omitted)
• 8 boneless skinless chicken thighs

Glaze:

• 6 T Honey
• 2 t Cider Vinegar

Combine first 6 ingredients (all the spices) in bowl and mix well. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Toss chicken with spice rub to coat all sides well.  Brush grill surface lightly with oil. Grill chicken a few minutes on each side, until cooked through.
Combine honey and vinegar in a small bowl, stirring well until combined. Brush mixture on chicken (both sides) in the final moments of grilling. Now because the glaze is sugar-based, you’ll want to turn the heat down so it doesn’t burn, but let it cook for a few minutes to caramelize.

My inspiration in the kitchen has been slim to none lately. I seem to go through spurts. Sometimes I am SOOO excited to make dinner I can’t decide which recipe I want to make. And then it goes weeks where I have to drag myself to make something. This was one of those later weeks. I took chicken breasts out in the morning because I needed to make something… but no idea what I would do with them. I decided bbq, cheese and bacon had to be mixed. I googled and ran across a recipe and used it as a rough draft but adapted.

These were SOOO good. I will make them again!

BBQ, Bacon, Cheese Stuffed Chicken (Inspired From: Bakin’ and Eggs)

• 2 boneless, skinless chicken breasts
• 4 slices of bacon
• Shredded cheese of choice (I used sharp cheddar)
• 4 T. BBQ sauce

Preheat oven to 350 degrees.

Pound out each chicken breast to be about 1/4 inch thickness. Spread 1 tablespoon of BBQ sauce on each chicken breast and some cheese. Roll up chicken breasts and wrap in bacon. Secure ends with a toothpick and put toothpick side down on a baking sheet. Repeat with second chicken breast.

Rub 1 tablespoon on top of each chicken breast.

Bake for 20-25 minutes or internal temp of 165. Remove from oven and turn over to broil. Top with a little shredded cheese and put back into oven until golden brown.

A few weeks ago my girlfriend and I went out to spend the day together did a little shopping and got our nails done. We went to chilis for lunch after our shopping trip. We were both looking over the menu when quesadillas jumped out to us. It was a simple quesadilla with chicken, bacon and cheese. But then served with a mexi-ranch dressing. I decided I could easily make these at home and would make them for our girls night sometime.

As part of the Foodbuzz Tastemaker Program, I received Tyson Grilled &  Ready sample. I decided to go with the fajiti chicken as I knew it would make for a super simple supper. Although the product was provided to me the opinion is mine and mine alone. The chicken really made for a easy dinner, throw in a pan and and within 3-5 minutes it’s done. I might just keep some on hand for when I need them quick.

The quesadillas were just as good as the restaurant! And much cheaper

Chicken, Bacon, Cheese Quesadillas (From: Myself)

• Shredded Cheese
• Cooked bacon, crumbled
• Tyson ready grilled chicken
• Mexi-ranch dressing (recipe below)

Place a thin layer of shredded cheese on tortilla.

Top with bacon and chicken and a little more cheese.

Fry on a thin pan until crispy on both sides.

Mexi-ranch (From: Myself)

• 1/2 pkg fiesta ranch dip mix
• 1/2 cup ranch dressing
• 1/4 cup sour cream
• 3 T. taco sauce (could sub salsa if you want chunks)

Mix all ingredients together, adding more mix or sauce if you want spicier.