A tasty dish that I’ve made for years. Based on a recipe for Chicken Kung Pao and it’s easy to make and the difference in vinegar really makes the flavour pop! Serve with peas and rice to make a complete meal.
A tasty way to prepare chicken by marinating the meat in onions, garlic, beef broth and balsamic vinegar. This dish is typically grilled, cut into tender bite-sized pieces of chicken. This is certainly a family favourite!
Chicken and marinade can be prepared ahead of time and frozen. I use this when going out to a cabin for the week, permitting me to quickly get a meal going with minimal effort.
Chicken piccata is said to be nothing more than chicken breast cutlets, dredged in flour, browned then served with a sauce of butter, lemon juice, capers and stock. While this recipe fits the definition, the sauce and chicken. Instructions have been separated for a consistent finish.
This recipe is said to have origins from within the British Navy. It features a deep-dish pie with three meats and potatoes. The cloves give it a distinctive flavour which really makes this unique among my recipes.
Also known as Chicken à la King is one of my go-to recipes, that I can cobble together in under 45 minutes. While this meal is traditionally served on toasted garlic bread, I often serve it atop some rice as shown.
This French Canadian meal is such a variant. This recipe is easy to make and an excellent way to change things up when you have leftover rotisserie chicken or pork. Simply prepare, mix and you are done!