Ingredients:

• 2 chicken breasts
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• Flour (for dredging)
• 3 tablespoons olive oil (divided)
• 1 tablespoon butter
• 8 ounces cremini mushrooms, sliced
• 1/2 medium onion, chopped
• 1 tablespoon Dijon mustard (or more to taste)
• 1 tablespoon Worcestershire sauce (or more to taste)
• 3 cloves garlic, minced
• 2/3 cup chicken broth
• 1/2 cup full-fat sour cream

Instructions:

Prep the Chicken:

1. Cut the chicken breasts into 1-inch pieces.
2. Season with garlic powder, salt, and pepper.
3. Lightly dredge each piece in flour until evenly coated.

Cook the Chicken:

1. Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.
2. Add the chicken in batches (so as not to overcrowd the pan) and cook for about 3 minutes per side, flipping once, until the chicken is cooked through (165°F) and lightly browned.
3. Remove the chicken from the skillet and set aside.
4. Add another tablespoon of olive oil for the second batch if needed.

Sauté the Mushrooms and Onions:

1. In the same skillet, melt the butter, then add the sliced mushrooms and chopped onions.
2. Sauté for 6-8 minutes until the mushrooms release their moisture and begin to brown.

Add Flavor:

1. Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.
2. Cook for another minute to release the flavors.

Make the Sauce:

1. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
2. Add the cooked chicken back into the skillet and let it cook for about 2 minutes, stirring occasionally.

Finish with Sour Cream:

1. Stir in the sour cream, heating it through gently for about a minute.
2. Be careful not to let the sauce boil, as it could cause the sour cream to curdle.
3. Taste and adjust seasoning with more salt and pepper, if necessary.

Serve:

1. Serve the creamy chicken and mushrooms immediately with your favorite sides, such as mashed potatoes, rice, or pasta.

Ingredients:

• 1 lemon, juiced and zested
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, finely minced, or 1 tsp dried garlic powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp + a pinch of sea salt
• 1/4 tsp coarse black pepper
• 1 pound of thin-sliced chicken breast

Garnish:

• 1/4 cup feta cheese
• 1/4 cup fresh chopped parsley
• Additional wedges of lemon

Directions:

Make Marinade and Marinate:

1. In a large mixing bowl, add the lemon zest and juice, olive oil, garlic, and all of the spices.
2. Mix until well combined and emulsified. Set aside ¼ cup of the marinade for later.
3. Add the chicken to the remaining marinade.
4. Toss with tongs to ensure each cutlet is fully coated.
5. Cover with saran wrap and place into the fridge for thirty minutes.

Cook Chicken:

1. When ready, heat a nonstick skillet over medium-high heat.
2. Once heated, drizzle in olive oil and place the chicken into the pan.
3. Sear until the bottom is nicely golden brown.
4. Once achieved, flip the chicken and cook for an additional 3-4 minutes or until white in the middle and juices run clear once cut into it.

To Finish:

1. Transfer the chicken to a serving plate.
2. Drizzle the remaining marinade over the chicken.
3. Sprinkle the top with fresh chopped parsley and feta cheese.
4. Serve and enjoy.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes
Kcal: 300 kcal | Servings: 4 servings

• 2 kg Hoenderstukke
• Meel
• Speserye van jou keuse
• 2 uie
• 1 pak Sampioene

1. Meng meel met speserye van jou keuse en rol die hoenderstukke in die mengsel.
2. Sny 2 uie in dun skywe.
3. Sny 1 pak Sampioene in skywe.
4. Pak lae om die beurt van vleis, uie en sampioene in ‘n oondvaste bak.

• 250ml Melk
• 250 ml Room
• 1 e Worcestersous
• 1 e Blatjang
• 1 e Tamatiesous
• 1 pakkie Wit uie sop.
• 1 pak Beef Stroganoff [Dry cook in sauce van Knorr]

1. Meng alles goed en gooi oor vleis in bak.
2. Maak toe met n deksel of foilie.
3. Bak vir 60 – 90 min by 180*C.

Translation

Chicken

• 2 kg Chicken pieces
• Flour
• Spices of your choice
• 2 onions
• 1 pack of Mushrooms

1. Mix flour with spices of your choice and roll the chicken pieces in the mixture.
2. Thinly slice 2 onions.
3. Slice 1 pack of Mushrooms.
4. Pack alternating layers of meat, onions and mushrooms in an ovenproof dish.

• 250ml Milk
• 250 ml Cream
• 1 tbsp Worcestershire sauce
• 1 tbsp chutney
• 1 tbsp tomato sauce
• 1 packet of White Onion Soup.
• 1 pack Beef Stroganoff [Dry cook in sauce from Knorr]

1. Mix everything well and pour over meat in bowl.
2. Close with a lid or foil.
3. Bake for 60 – 90 min at 180*C.

Ingredients

• 2 pounds boneless skinless chicken thighs, about 8 thighs
• ½ cup (121 g) lime juice, fresh or store-bought
• ¼ cup (85 g) honey
• 2 tablespoons chopped cilantro
• 2 tablespoons garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon cayenne pepper
• 2 tablespoons vegetable oil

Instructions

1. To a large bowl, add chicken, lime juice, honey, cilantro, garlic, chili powder, cumin, onion powder, salt, and cayenne.
2. Mix well. Cover and refrigerate for 20 minutes, up to 4 hours.
3. When ready, preheat oven to 400°F*.
4. To a large oven-safe skillet over medium-high heat, add oil.
5. Once hot, add the chicken, reserving the excess marinade.
6. Cook for 2-3 minutes per side or until golden brown.
7. The chicken will not be fully cooked at this time.
8. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F.
9. While the chicken is cooking, to a medium saucepan over medium heat, add the reserved marinade.
10. Bring to a boil.
11. Once boiling, reduce heat and simmer for 5-10 minutes, or until the marinade thickens and becomes sticky.
12. Brush the marinade over the cooked chicken.
13. Serve warm.

Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 20 minutes
Total Time: 50 minutes

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 2 tablespoons finely chopped fresh parsley
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 tablespoons unsalted butter, divided
• 2 tablespoons minced garlic
• Juice of ½ medium lemon (about 2 tablespoons)

Directions:

1. Prep the Chicken:
   1. Start by patting dry the chicken breast pieces with a paper towel.
   2. This helps ensure they cook evenly and develop a nice golden crust.
   3. Then, in a small bowl, combine the oregano, basil, parsley, salt, and pepper.
   4. Sprinkle this seasoning mix evenly over all sides of the chicken pieces, making sure they’re well coated.
2. Cook the Chicken:
   1. In a 12-inch skillet over medium heat, melt 2 tablespoons of butter.
   2. Once melted, add the seasoned chicken to the pan in a single layer, being careful not to overcrowd it.
   3. Cook the chicken for 8-10 minutes, flipping halfway through, until all sides are golden brown and the chicken is mostly cooked through.
3. Add Garlic and Lemon:
   1. Next, add the remaining butter to the skillet.
   2. Once melted, toss in the minced garlic and cook for another minute until fragrant.
   3. Then, squeeze the juice of half a lemon over the chicken and stir everything together to combine.
4. Serve and Enjoy:
   1. Once the chicken is cooked through and coated in the lemon garlic butter sauce, it’s ready to serve.
   2. Garnish with additional chopped parsley for a pop of color and freshness.
   3. These Lemon Garlic Chicken Bites are best enjoyed hot and straight from the skillet.

Nutritional Information:

Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Calories: 303 kcal per serving
Servings: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/4 cup honey
• 2 tablespoons hot sauce (adjust to taste)
• 1 tablespoon melted butter
• Cooking spray

Directions:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and lightly grease with cooking spray.
3. In a shallow dish, mix together the flour, garlic powder, paprika, salt, and black pepper.
4. In another shallow dish, place the beaten eggs.
5. Place the panko breadcrumbs in a third shallow dish.
6. Season the chicken breasts with salt and pepper.
7. Dredge each chicken breast in the flour mixture, shaking off any excess.
8. Dip the chicken into the beaten eggs, then coat evenly with panko breadcrumbs, pressing gently to adhere.
9. Place the breaded chicken breasts on the prepared baking sheet.
10. Spray the tops of the chicken breasts lightly with cooking spray to help them brown.
11. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and golden brown, flipping halfway through cooking.
12. In a small bowl, mix together the honey, hot sauce, and melted butter to make the hot honey sauce.
13. Once the chicken is cooked, remove it from the oven and brush each chicken breast with the hot honey sauce, reserving some sauce for serving.
14. Return the chicken to the oven and bake for an additional 3-5 minutes, or until the sauce is bubbly and caramelized.
15. Remove the chicken from the oven and let it rest for a few minutes before serving.
16. Serve the Baked Crunchy Hot Honey Chicken with extra hot honey sauce on the side for dipping. Enjoy!

Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes | Servings: 4

Tips:

Adjust the amount of hot sauce in the honey sauce according to your preference for spiciness.
For extra crunch, you can mix grated Parmesan cheese with the panko breadcrumbs.
Serve the chicken with a side of creamy coleslaw or roasted vegetables for a complete meal.

Bestanddele:

• 1 pak (8-10) hoenderstukke
• 1 pk bruin uiesop poeier
• 250 ml warm water (nie kook)
• 1/2 k mayonaise
• 1/4 k chutney
• 1/4 k soet chilli sous
• 1/4 k tamatie sous
• Sout

Metode:

1. Oond 180 gr C.
2. Pak die hoender stukke in ‘n oondbak en geur liggies met sout.
3. Meng die uiesop-poeier met die warm water.
4. Roer die mayonaise, chutney, soet chillie sous en tamatie sous daarby.
5. Gooi oor hoender en bedek met tinfoelie.
6. Bak vir 50-60 minute.
7. Haal foelie af en bak oop tot goudbruin.

Translation

Baked Mayonnaise and Chutney Chicken

Ingredients:

• 1 pack (8-10) chicken pieces
• 1 pk brown onion soup powder
• 250 ml warm water (not boiling)
• 1/2 cup mayonnaise
• 1/4 cup chutney
• 1/4 cup sweet chilli sauce
• 1/4 cup tomato sauce
• Salt

Method:

1. Oven 180 gr C.
2. Pack the chicken pieces in an oven dish and lightly season with salt.
3. Mix the onion soup powder with the hot water.
4. Stir in the mayonnaise, chutney, sweet chilli sauce and tomato sauce.
5. Pour over chicken and cover with tin foil.
6. Bake for 50-60 minutes.
7. Remove foil and bake until golden brown.

• 1 gekapte ui
• 1 gekapte knoffelhuisie
• 2 eetlepel canola-olie
• gesnyde sampioene
• 2 bakkies [250gr elk] hoenderlewertjies
• 1 eetlepel soetrissiesous
• sout en peper
• 125 ml room
• geroosterde brood

1. Braai 1 gekapte ui en 1 gekapte knoffelhuisie in 2 E canola-olie.
2. Voeg paar gesnyde sampioene by en roer deur.
3. Voeg dan 2 bakkies [250gr elk] hoenderlewertjies, skoon gemaak, by.
4. Braai tot net gaar, nog effe pienk binne-in.
5. Roer 1 E soetrissiesous en sout en peper na smaak by.
6. Roer dan 125 ml room by en kook net deur.
7. Laat staan paar minute dat sous effe kan verdik.
8. Bedien met geroosterde brood in drie hoeke gesny.

Translation

Chicken Livers in Cream Sauce

• 1 chopped onion
• 1 chopped garlic clove
• 2 tablespoons of canola oil
• sliced mushrooms
• 2 tubs [250gr each] chicken livers
• 1 tablespoon chili sauce
• salt and pepper
• 125 ml of cream
• toasted bread

1. Fry 1 chopped onion and 1 chopped garlic clove in 2 tablespoons canola oil.
2. Add some sliced mushrooms and stir.
3. Then add 2 tubs [250gr each] of chicken livers, cleaned.
4. Fry until just cooked, still slightly pink inside.
5. Stir in 1 tbsp chili sauce and salt and pepper to taste.
6. Then stir in 125 ml of cream and just cook through.
7. Leave for a few minutes so that the sauce can thicken a bit.
8. Served with toasted bread cut into three corners.

Ingredients:

• 1/2 medium or 1 small yellow onion
• 4 cloves garlic, divided
• 1/2 medium bunch fresh parsley
• 1/2 cup unseasoned fine dried or panko breadcrumbs
• 1 cup whole or 2% milk, divided
• 1 large egg
• 1/2 teaspoon kosher salt, plus more as needed
• 1 tablespoon plus 1 teaspoon lemon pepper seasoning with salt, divided
• 1 1/2 pounds ground chicken
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups low-sodium chicken broth
• Cooked egg noodles, mashed potatoes, steamed rice, or crusty bread, for serving (optional)

Directions:

1. Preheat the oven to 425°F.
2. Line a baking sheet with parchment or a silicone baking mat.
3. Grate the onion directly into a large bowl.
4. Finely grate 2 garlic cloves into the bowl.
5. Finely chop the parsley, reserving 1 tablespoon for garnish, and add the rest to the bowl.
6. Add breadcrumbs, 1/4 cup milk, the egg, 1 tablespoon lemon pepper seasoning, and salt to the bowl.
7. Stir until the breadcrumbs are moistened.
8. Add the ground chicken and mix until combined.
9. Form the mixture into 2-tablespoon-sized meatballs and place on the baking sheet.
10. Bake until internal temperature reaches 165°F, about 12-15 minutes.
11. For the sauce, melt butter in a skillet over medium heat.
12. Add remaining garlic and flour, stirring for 1 minute.
13. Add remaining milk, lemon pepper seasoning, and chicken broth.
14. Simmer until thickened, 3-5 minutes.
15. Add meatballs to the sauce, coat evenly, and bake for another 10 minutes, or broil for 2-3 minutes for browning.
16. Garnish with reserved parsley.
17. Serve with your choice of side.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: 350 kcal | Servings: 4

Ingredients:

• 4 boneless skinless chicken breasts, thinly sliced or cut in half
• Salt and pepper to season
• 2 tablespoons olive oil
• 1 1/2 cups sliced mushrooms
• 1/2 cup Marsala wine or substitute
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon ground mustard
• 1 teaspoon garlic powder
• Fresh parsley for garnish, chopped

Instructions:

1. In a large skillet over medium heat, add 1 tablespoon of olive oil.
2. Season the chicken with salt and pepper, then cook until lightly browned and cooked throughout.
3. Remove the chicken and set aside on a plate.
4. Add the remaining 1 tablespoon of olive oil to the skillet and sauté the mushrooms for 1-2 minutes.
5. Pour in the Marsala wine and bring to a boil over medium-high heat for 1-2 minutes to burn off the alcohol.
6. Stir in the chicken broth, heavy whipping cream, ground mustard, and garlic powder.
7. Bring to a boil, then reduce heat and simmer for about 10 minutes or until the sauce starts to thicken.
8. Place the cooked chicken back in the sauce and continue to simmer for an additional 1-2 minutes.
9. Garnish with chopped fresh parsley before serving.
10. Serve the creamy chicken Marsala hot over pasta, rice, or mashed potatoes.
11. Enjoy!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Calories: Approximately 450 calories per serving