Simply Good Food

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Chicken Carpinteria

Chicken Carpinteria
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 4 skinless, boneless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons butter
  • 2 garlic cloves
  • ½ cup white wine
  • ¾ cup heavy cream or crème fraîche
  • 1 can artichoke hearts, drained and roughly chopped
  • 2 plum tomatoes, roughly chopped
  • 1 cup pitted black olives, halved
  • Lemon wedges

  1. Pound the chicken breasts between sheets of waxed paper to ¼ inch thickness. Cut each breast into three pieces. Season with salt and pepper. Coat lightly with flour, shaking off excess.
  2. Heat the butter in a large skillet over medium high heat. Saute´ chicken, turning once, until golden brown.
  3. Remove to a heated platter and keep warm.
  4. Add garlic to pan and saute´ until fragrant, about 30 seconds.
  5. Pour in wine and bring to a boil. Cook for a few minutes and add cream.
  6. Simmer over moderate heat until the sauce thickens.
  7. Stir in artichokes and olives.
  8. Serve chicken slices with sauce. Garnish with lemon wedges.

imggrocerylist Chicken Carpinteria

Purchased Rotisserie Chicken

Rottiserie chicken 1024x528 Purchased Rotisserie Chicken

Rotisserie Chicken

A rotisserie chicken from your local supermarket or big box retailer is a fast and easy method to a good dinner when you’re too busy to cook.  The chicken can be purchased ahead of time and reheated in the microwave.  While I don’t really like the microwave for reheating meats because they can become dry during the reheating process, that isn’t so with the chicken.  It comes out moist and delicious.  Just be sure to heat it to an internal temperature of 165°.  If the entire chicken is not eaten at one meal, the leftovers can be used in many ways.

Rotisserie chicken plated Purchased Rotisserie Chicken

The first night the chicken was served with a baked sweet potato and sauteed spinach.  The sweet potato can be scrubbed, pricked with a knife, and simply baked for 1 hour at 400° or cooked in the microwave for faster preparation.

Tonight I will try spicy Chicken Tacos.

I still had chicken left after making tacos, so I’ll make Chicken Chile from the remaining meat and then use the carcass to make chicken broth.  Imagine– four meals out of one $4.99 chicken. There were just two of us eating but it’s still amazing!!

Chicken Piccata

Chicken picatta 300x224 Chicken Piccata

Chicken Piccata
Recipe type: Chicken, Entree
Prep time: 
Cook time: 
Total time: 

Serves: 2

This is a fast and easy recipe that is good enough for company
  • 4 chicken cutlets
  • 2 tablespoons olive oil
  • ¼ cup dry white wine
  • 1 teaspoon garlic, minced
  • ½ cup chicken broth, low-sodium
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers, drained
  • 2 tablespoons butter
  • Fresh lemon slices
  • Fresh parsley

  1. Place chicken breast between two sheets of plastic wrap.
  2. Using mallet, pound chicken to ⅓ inch thickness.
  3. Season with salt and pepper and dust with flour, shaking off the excess.
  4. Heat olive oil in saute pan over medium high heat.
  5. Place cutlets in pan and brown on each side for 3-4 minutes.
  6. Transfer browned cutlets to a warm plate and pour off excess oil.
  7. Deglaze pan with wine.
  8. Add minced garlic and cook until fragrant (about 20 seconds).
  9. Add broth, lemon juice, and capers.
  10. Return cutlets to pan and cook on each side several minutes.
  11. Transfer cutlets to warmed plate.
  12. Finish sauce with butter and lemon slices.
  13. After butter has melted, pour sauce over cutlets.
  14. Garnish with chopped fresh parsley.

WW Points= 4 per serving


Greek Chicken

Greek Chicken cropped sml Greek Chicken

Greek Chicken
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 4 small Chicken breasts, skinless & boneless
  • ½ teaspoon Kosher salt
  • 1 tablespoon Olive oil
  • 3 tablespoons Fresh oregano
  • ¼ teaspoon Crushed red pepper
  • 6 Garlic cloves
  • ½ cup Chicken Broth
  • 2 tablespoons Lemon juice

  1. Combine garlic cloves, red pepper, fresh oregano, and ¼ teaspoon salt in a food processor.
  2. Process until ground. Set aside while browning chicken breasts.
  3. Heat oil in a large skillet over medium high heat. Add chicken breasts to pan and brown about 4 minutes on each side. Remove chicken breasts from pan and keep warm.
  4. Add garlic oregano mixture to pan and cook until fragrant, about 1 minute. Add lemon juice and chicken broth, scraping up browned bits in bottom of pan. Reduce heat to low and return chicken breasts to pan. Cook until chicken juices run clear and liquid is reduced to glaze (about 2 tablespoons).

Serve with tzatziki sauce.