Tag Archives: chicken dinners

Easy Chicken Divan Recipe

Easy Chicken Danvi
Image by -@amalia7 – Fotolia

This Easy Chicken Divan recipe is made with turkey, broccoli, pasta and cheese combined to make this simplified version of a classic main dish and one of my family’s favorites.


  • 6 ounces uncooked spaghetti (broken into thirds)
  • 2 tablespoons real butter (not margarine)
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 cups cheddar cheese, shredded (8 ounces)
  • ½ cup whole milk
  • 2 cups roasted chicken (or turkey), bite-sized pieces
  • 2 cups fresh broccoli – broken into small florets
  • (Steamed to firm- tender – do not overcook)
  • ½ cup fresh mushrooms, sliced and sautéed in 1 tablespoon butter


  1. Pre-heat oven to 350° F.
  2. Butter a 9″ X 13″ baking dish or a 2-quart casserole baking dish.
  3. Cook spaghetti according to package directions and drain well.
  4. Place 2 tablespoons butter in a heavy sauce pan.
  5. Stir in the flour and cook until mixture is smooth and bubbly (about 2 minute).
  6. Whisk in the chicken broth and cook over medium heat, stirring constantly until mixture comes to a full boil (4 to 5 minutes).
  7. Boil for 1 minute and then, remove from the heat.
  8. Stir in 1½ cups shredded cheese and milk – continue to stir until cheese is melted.
  9. Combine the spaghetti, turkey, broccoli, mushrooms and cheese mixture – stir gently to combine.
  10. Pour into the prepared baking dish and top with remaining ½ cup cheese.
  11. Bake for 25 to 30 minutes or until bubbly around the edges.
  12. Serve with chilled fresh fruit salad and warm, buttered French bread.

Servings: 6

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Almond Crusted Chicken Cutlets with Apple Lime Sauce – End of Summer Series, Day Five

Almond Crusted Chicken
Image by KAT

Almond Crusted Chicken Cutlets with Apple Lime Sauce is a mighty tasty main dish. Serve with steamed Basmati rice (white or brown) and a bright green vegetable, or fresh crisp green salad.  It can also be served with creamy mashed potatoes if that is your preference.


  • 2 boneless, skinless chicken breasts, cut in half (4 pieces)
  • (You can also use boneless, skinless thighs)
  • 2 tablespoons flour
  • 1 egg
  • 2 teaspoons soy sauce
  • ½ teaspoon black pepper
  • ¾ cup finely ground almonds
  • ¾ cup crushed corn flake crumbs
  • 2 tablespoons olive oil
  • ½ cup apple juice
  • 2 limes, juiced
  • 2 teaspoons cornstarch
  • ¼ cup honey


  1. Place chicken breasts between two sheets of waxed paper and flatten with mallet to ½” thickness.
  2. Combine apple juice, lime juice, and cornstarch in a bowl – set aside.
  3. Dredge the cutlets in flour and shake off excess – set aside.
  4. Combine egg, soy sauce, and pepper in a shallow dish and set aside.
  5. Combine ground almonds and corn flake crumbs in another shallow dish.
  6. Place olive oil in a medium to large skillet on medium heat.
  7. Dip each chicken piece in egg mixture and place on top of almond/corn flake mixture – pressing down so coating sticks.
  8. Then, lay the coated chicken carefully in the hot oil.
  9. Brown chicken on both sides until no longer pink in center and juices run clear.
  10. Remove from skillet, place in a warmed baking dish, cover lightly, and set aside.
  11. Stir the juice and cornstarch mixture that you set aside earlier.
  12. Whisk into hot oil in the skillet – whisking constantly.
  13. Stir in the honey.
  14. Continue to cook and stir until bubbly and sauce is thickened.
  15. Pour the hot sauce over the cutlets and serve.

Serves 4


Chicken Paprika

Chicken Paprika ImageThis is a traditional melt-in-your-mouth Hungarian chicken dish with a rich spicy sauce. It is especially good when made with Hungarian sweet paprika and served with steamed Jasmine or Basmati rice, crisp green salad and plenty of fresh French bread to soak up the extra sauce.

[typography font=”Amaranth” size=”18″ size_format=”px” color=”#bd113c”]Ingredients[/typography]

  • 8 – 10 pieces chicken
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 2 medium-large onions, sliced very thinly
  • ¼ cup sweet paprika (Hungarian, if possible)
  • 2 tablespoon garlic, minced
  • 1 whole bay leaf
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1½ cups water
  • 1 cup sour cream
  • Several drops fresh lemon juice 


[typography font=”Amaranth” size=”18″ size_format=”px” color=”#bd113c”]Directions[/typography]

  1. Heat Butter and oil in wide heavy skillet over medium-high heat. (Use a high-sided skillet, if you have one.)
  2. Season each piece of chicken generously with salt and pepper and place in the hot oil – do not crowd the chicken, it is better to cook in batches (4 or 5 pieces at a time).
  3. Cook (turning once) until golden brown ~ 5 minutes per side – (boneless, skinless breast pieces should only be cooked 2 minutes on each side).
  4. Remove chicken from pan – place on a warm plate.
  5. Cook the remaining chicken, adding additional oil to the pan if necessary.
  6. Remove 2nd batch of browned chicken to the plate.
  7. Reduce the heat slightly and add the onions.
  8. Cook and stir the onions until are soft and lightly colored ~ 10 minutes.
  9. Add paprika, garlic, bay leaf, salt, pepper, and water.
  10. Bring mixture to a boil, stirring constantly.
  11. Return the chicken to the pan with any juices that have accumulated on the plate.
  12. Reduce the heat until the sauce is barely bubbling – cover and cook until chicken is tender– about 30 minutes. Turn the chicken at least once while cooking.
  13. Remove pan from the heat – Place the chicken on a warm platter and cover well to keep warm.
  14. Remove the bay leaf from the sauce and let sauce stand for a few minutes to allow the fat to rise to the surface.
  15. Skim off the fat with a spoon and discard.
  16. Whisk in the sour cream.
  17. Return to stove top on high heat, bring to a low boil and cook until sauce is thickened, stirring continuously. (Use a heaping tablespoon of cornstarch mixed with a little water to thicken, if needed.)
  18. Season with salt and pepper to taste.
  19. Add several drops of fresh lemon juice.
  20. Pour over chicken and serve.
  21. Delicious with steamed rice and fresh green beans and/or a crispy green salad.

Servings: 4 to 6 depending on size of appetites.

[typography font=”Amaranth” size=”18″ size_format=”px” color=”#bd113c”]Recipe Tips[/typography]

Use a whole chicken cut up, or select pieces that you prefer – approximately 4 to 4½ pounds. Thighs are excellent for this recipe.

If you prefer white meat and use chicken breast halves, cut them in half again so that the pieces are all about the same size.  The breasts will not be as moist and tender as thighs.

Chicken Paprika is a selection from my cookbook, CHICKEN, 25 Classic Dinners.[button link=”http://amzn.to/15wb0JG” bg_color=”#c41235″]GET YOUR COPY NOW![/button]

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