Chicken!

Chicken has long been a favorite for Sunday dinners. Now, of course, it's an any-time meal. Today's six chicken recipes include 2-Step Skillet Chicken Broccoli Divan and Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce. Enjoy!

CHICKEN BALSAMICO

This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”

Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon olive oil

4 skinless, boneless chicken breast half (about 1 pound)

1 clove garlic, minced

3 tablespoons balsamic vinegar

3/4 cup water

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes

1/2 cup sliced pitted kalamata olive

1/2 teaspoon dried oregano leaves, crushed

1/4 cup crumbled feta cheese

Hot cooked orzo pasta

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

ONE-POT CHICKEN LO MEIN

This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”

Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup vegetable oil

1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes

1/4 teaspoon salt

8 oz white mushrooms, thinly sliced

6 green onions, thinly sliced on the bias, whites and greens separated

1 carton (32 oz) Progresso™ reduced sodium chicken broth

1 cup coarsely shredded carrots

1 cup shredded red cabbage

1/4 cup oyster sauce

2 tablespoons soy sauce

1 teaspoon ground ginger

8 oz uncooked spaghetti (from 16-oz package), broken in half

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.

Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.

Top with green onion greens.

Expert Tips

For best results, pat chicken dry before adding to hot oil.

Short on time? Use purchased preshredded carrots and red cabbage.

CHICKEN AND MUSHROOM FRICASSEE

Recipe Yield: Yield: 4 servings; Serving size: 1 chicken leg, 1 C vegetables and sauce

Source: Deliciously Healthy Dinners

View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-mushroom-fricassee.

Ingredients

1 Tbsp olive oil

1 carton (10 oz) white button mushrooms, rinsed and quartered

1 C leeks, split into quarters, then sliced into small squares and rinsed well

1 C potatoes, peeled and diced

1 C celery, rinsed and diced

1 C pearl onions, raw or frozen

3 C low-sodium chicken broth

1 lb skinless chicken legs or thighs (4 whole legs, split, or 8 thighs)

2 Tbsp each fresh herbs (such as parsley and chives), rinsed, dried, and minced (or 2 tsp dried)

1 Tbsp lemon juice

1 Tbsp cornstarch

2 Tbsp fat-free sour cream

1/2 tsp salt

1/4 tsp ground black pepper

Directions

Preheat oven to 350F.

Heat olive oil in a medium-sized heavy-bottom roasting or braising pan (a large saute pan with a metal handle will work as well).

Add mushrooms to pan, and cook until golden brown, about 3-5 minutes. Add leeks, potatoes, celery, and pearl onions, and continue to cook until the vegetables become soft, about 3-5 additional minutes.

Add chicken broth to the pan, and bring to a boil. Add chicken legs to the pan, cover, and place in the heated oven for about 20 minutes or until the chicken legs are tender when pierced with a fork (to a minimum internal temperature of 165F).

When chicken legs are tender, remove legs from the pan, return the pan to the stovetop, and bring the liquid to a boil. Add herbs and lemon juice.

In a bowl, mix the cornstarch with the sour cream, and add to the pan. Bring back to a boil and then remove from the heat.

Season with salt and pepper, and pour 1 cup of vegetables and sauce over chicken.

Nutritional Information Per Serving: Calories: 242; Fat: 9 g; Saturated Fat: 2 g; Fiber: 3 g; Sodium: 430 mg; Cholesterol: 42 mg; Protein: 20 g; Carbohydrates: 24 g

2-STEP SKILLET CHICKEN BROCCOLI DIVAN

This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”

Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

1 tablespoon butter

4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces

3 cups fresh or frozen broccoli florets

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup milk

1/2 cup Shredded Cheddar cheese

Directions

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.

Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.

CHICKEN CHIAQUILES

This is from Delish, and begins, “Use extra-thick tortilla chips (we like Late July and Garden of Eden) which will stay crisp.”

Yields: 4

To view this online, click here.

Ingredients

1 28-oz. can fire roasted tomatoes

2 green onions, sliced

1 tsp. ground cumin

1/4 tsp. kosher salt

2 tbsp. oil

2 c. shredded cooked chicken

6 oz. tortilla chips

Radishes, sliced, for serving

Cilantro, for serving

Lime wedges, for serving

1/2 c. sour cream

1 tbsp. lime juice

Directions

Puree tomatoes, green onions, cumin, and salt until smooth. In 12-inch skillet, heat oil on medium; add tomato mixture. Partially cover; cook 8 minutes or until slightly thickened. Stir in chicken and tortilla chips. Cook 2 minutes, uncovered. Serve with radishes, cilantro, lime wedges, and sour cream mixed with lime juice.

SLOW COOKER CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

This comes from FamilyTime, and begins, “Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, white wine and tomatoes simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.”

Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 420 minutes

To view this online, click here.

Ingredients

Campbell's® Condensed Cream of Chicken Soup or 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup

1 cup Chablis or other dry white wine

1/4 cup coarsely chopped pitted kalamata or oil-cured olive

2 tablespoons drained capers

2 cloves garlic, minced

1 can (14 ounces) artichoke heart, drained and chopped

1 cup jarred sun-dried tomatoes, drained and coarsely chopped

8 skinless, boneless chicken breast half (about 2 pounds)

1/2 cup chopped fresh basil leaves (optional)

2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)

Directions

Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

Easy Substitution: You can substitute Swanson® Chicken Broth for the wine, if desired.

Easy Substitution: This recipe is also delicious served over hot cooked egg noodles or mashed potatoes, instead of rice.

Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.

Friday Recipes

It's finally the end of the week. To help celebrate, here are six yummy recipes to help you through the weekend, including Chicken and Mushroom Fricassee and Kahuna Meatballs. Enjoy!

PUMPKIN MOUSSE

This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”

Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 (3.4-oz.) package instant vanilla pudding

1 tsp. pumpkin spice

1/2 tsp. cinnamon, plus more for garnish

1/2 tsp. kosher salt

1 (15-oz.) can pumpkin purée

2 tbsp. maple syrup

1/2 tsp. pure vanilla extract

1 c. whole milk

1 1/2 c. heavy cream

Directions

In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.

In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

SUN-DRIED TOMATO BOW TIE PASTA

This comes from FamilyTime, and begins, “Creamy, flavorful and comforting, this stove-top pasta dish has it all! The sun-dried tomatoes and basil add fresh flavor to this dish that you can enjoy in just 40 minutes.”

Serves: 4 servings (about 2 1/2 cups each); Prep Time: 20 minutes; Cook Time: 20 minutes

To view this online, click here..

Ingredients

1 tablespoon olive oil

1 large onion, finely chopped (about 1 cup)

1/3 cup sun-dried tomatoes, cut into thin strips

2 cloves garlic, minced

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup milk

2 tablespoons thinly sliced fresh basil leaves

6 cups bow tie pasta (farfalle), cooked and drained

2 tablespoons grated parmesan cheese

Freshly ground black pepper

Directions

Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.

Add the tomatoes and garlic and cook for 1 minute. Stir the soup, milk and basil in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.

Place the pasta into a large serving bowl. Pour the soup mixture over the pasta and toss to coat. Sprinkle with the cheese. Season with the black pepper, if desired.

Helper: For a thinner sauce, reserve 1/4 cup of the pasta cooking water and add it to the skillet with the soup and milk.

INA GARTEN'S MAPLE-ROASTED CARROT SALAD

Recipe from ‘Cooking for Jeffrey,’ by Ina Garten

To view this online, click here.

Yield: 4 to 6 servings; Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes

Ingredients

2 pounds carrots, preferably with leafy tops

Good olive oil

Kosher salt and freshly ground black pepper

1/4 cup pure Grade A maple syrup

2/3 cup dried cranberries

2/3 cup freshly squeezed orange juice (2 oranges)

3 tablespoons sherry wine vinegar

2 garlic cloves, grated on a Microplane

6 ounces baby arugula

6 ounces goat cheese, such as Montrachet, medium-diced

2/3 cup roasted, salted Marcona almonds

Directions

Preheat the oven to 425 degrees.

Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

KAHUNA MEATBALLS

This recipe comes from Publix.

Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes

To view this online, click here.

Ingredients

1 fresh pineapple, cored and peeled

1 medium red onion

2 medium red (or green) bell peppers

1 lb fresh jalapeño-cheddar meatballs

1/3 cup brown sugar

1 tablespoon cornstarch

1/3 cup reduced-sodium soy sauce

1 tablespoon sriracha

1 (12-ct) package Hawaiian sweet rolls (optional)

Directions

Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.

Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.

Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

CHICKEN AND MUSHROOM FRICASSEE

Recipe Yield: Yield: 4 servings; Serving size: 1 chicken leg, 1 C vegetables and sauce

Source: Deliciously Healthy Dinners

View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-mushroom-fricassee.

Ingredients

1 Tbsp olive oil

1 carton (10 oz) white button mushrooms, rinsed and quartered

1 C leeks, split into quarters, then sliced into small squares and rinsed well

1 C potatoes, peeled and diced

1 C celery, rinsed and diced

1 C pearl onions, raw or frozen

3 C low-sodium chicken broth

1 lb skinless chicken legs or thighs (4 whole legs, split, or 8 thighs)

2 Tbsp each fresh herbs (such as parsley and chives), rinsed, dried, and minced (or 2 tsp dried)

1 Tbsp lemon juice

1 Tbsp cornstarch

2 Tbsp fat-free sour cream

1/2 tsp salt

1/4 tsp ground black pepper

Directions

Preheat oven to 350F.

Heat olive oil in a medium-sized heavy-bottom roasting or braising pan (a large saute pan with a metal handle will work as well).

Add mushrooms to pan, and cook until golden brown, about 3-5 minutes. Add leeks, potatoes, celery, and pearl onions, and continue to cook until the vegetables become soft, about 3-5 additional minutes.

Add chicken broth to the pan, and bring to a boil. Add chicken legs to the pan, cover, and place in the heated oven for about 20 minutes or until the chicken legs are tender when pierced with a fork (to a minimum internal temperature of 165F).

When chicken legs are tender, remove legs from the pan, return the pan to the stovetop, and bring the liquid to a boil. Add herbs and lemon juice.

In a bowl, mix the cornstarch with the sour cream, and add to the pan. Bring back to a boil and then remove from the heat.

Season with salt and pepper, and pour 1 cup of vegetables and sauce over chicken.

Nutritional Information Per Serving: Calories: 242; Fat: 9 g; Saturated Fat: 2 g; Fiber: 3 g; Sodium: 430 mg; Cholesterol: 42 mg; Protein: 20 g; Carbohydrates: 24 g