BOILING CHICKEN TENDERS RECIPES

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BEST CREAMY GARLIC CHICKEN PENNE RECIPE-HOW TO MAKE CR…



Best Creamy Garlic Chicken Penne Recipe-How To Make Cr… image

Looking for an easy penne recipe? This Creamy Garlic Chicken Penne from Delish.com is the best!

Provided by Tiffany Azure

Categories     dinner    main dish

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 15

kosher salt

8 oz.

penne

2

boneless skinless chicken breasts

kosher salt

Freshly ground black pepper

1 tsp.

garlic powder

1/2 tsp.

Italian seasoning

1 tbsp.

oil

2 tbsp.

butter

1 tbsp.

minced garlic

1 tbsp.

flour

1 c.

heavy cream

Freshly ground black pepper

1/2 c.

freshly grated Parmesan, plus more for serving

Fresh thyme or parsley, for serving

Steps:

  • In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot. Season chicken with salt, pepper, garlic powder, and Italian seasoning. In a large skillet over medium-high heat, heat oil, then cook chicken until browned on both sides and cooked through. Dice chicken, set aside, and cover to keep warm. Wipe skillet clean, then melt butter over medium-high heat. Stir in garlic and cook, 1 to 2 minutes. Sprinkle flour over butter and garlic and stir until thick. Gradually whisk in heavy cream until a smooth sauce is formed, then add salt and pepper and stir in Parmesan until melted. Stir in chicken and penne, then top with pepper, thyme or parsley, and more Parmesan. Serve immediately.

CHICKEN TERIYAKI – INSTANT POT RECIPES



Chicken Teriyaki – Instant Pot Recipes image

Why use bottled teriyaki sauce when it’s so easy to make your own with all the “chicken goodness” in the pot from the meat thawing and cooking? Teriyaki is usually grilled, of course. To make a successful version of teriyaki in the pot, it’s best to cook the chicken in the aromatic sauce, then boil that sauce down to a thick glaze to use as a coating for the meat. Think of its final viscosity as about like duck sauce or Thai sweet chili sauce. Stir a lot as it cooks down because the sugars can start to burn.

Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Prep Time 5 minutes

Cook Time 45 minutes

Yield 6 people

Number Of Ingredients 7

3/4 cup chicken broth
1/2 cup regular or reduced-sodium soy sauce or tamari
1/2 cup frozen chopped onion (or 1 small yellow or white onion peeled and chopped)
3 tbsp light brown sugar
2 tbsp fresh ginger (peeled and minced )
1 tbsp garlic (peeled and minced )
3 lbs frozen boneless skinless chicken thighs

Steps:

  • Mix the broth, soy sauce or tamari, onion, brown sugar, ginger, and garlic in an Instant Pot. Add the block or hunks of frozen chicken, stir well, and lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers Press Poultry, Pressure cook or Manual on High pressure for 20 minutes with the Keep Warm setting off.
  • When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 25 minutes. Unlatch the lid and open the cooker. Use tongs or a slotted spoon to transfer the chicken thighs to a bowl.
  • Press the button for SAUTE. Set it for HIGH, MORE or CUSTOM 400°F. Set the time for 15 minutes and if necessary, press START.
  • Bring the sauce in the pot to a boil, stirring often. Continue boiling, stirring more and more frequently until almost constantly, until the sauce is a thick glaze, about 7 minutes. Turn off the SAUTÉ function. Return the chicken thighs and any juices to the cooker. Stir until the chicken is coated in the glaze. Transfer the pieces to a serving platter or plates.

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