Chicken schnitzel? Yes please!

A bowl of egg noodles with peas, tomatoes, green onions & red peppers sits in front of a plate with a piece of chicken schnitzel.I have a confession to make: I love chicken schnitzel. I love it, I love it, I love it. It is so tasty. But this does not mean that I get to actually eat it very often.

The last time I ate it was the last time I was at a German restaurant. And that was back when there was actually snow on the ground, so it’s been many, many moons.

Surprisingly enough, I had never made schnitzel, myself. I thought, for some reason, that it was a really tough dish to make and that I wouldn’t get the knack or do it justice. After watching the Food Network over time, I have learned this is not so.

And since hubby had picked me up a meat tenderizer at one point, I thought this week I’d try my hand at it. I only wish that I had a third hand to take pictures, because this was so incredibly easy that I want the world to know and have everyone make their own because it is just so darned yummy. Continue reading

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Apple-baked chicken & noodles with apple cream sauce

Apple-baked chicken with noodles drizzled with an apple cream sauce, accompanied by asparagus tossed in a balsamic vinaigrette dressingBefore I start to explain, go to this Food Network recipe for Apple Cider Chicken by Sunny Anderson. This is what I based my chicken dish off of. The main difference is that instead of finishing the entire dish off on the stove, I baked mine in the end. I still seared the chicken breasts (and I had 6, not 4) in the pan and sauteed the apples, onions, garlic, seasonings, etc. in the pan. Then after the apple cider was added and cooked down a bit, it was then poured over the chicken , I added a bit more cider, and I baked it all off at 350F for 30 minutes until the chicken’s internal temperature was 165F.

Then, while the chicken baked off, I got to work on a sauce for some egg noodles as a side dish. Here’s what I did:  Continue reading

How I saved my overcooked chicken

A plate of egg noodles coated in chopped chicken, cheese and sauce, topped with green onions and shredded cheese.So last night, I knew I had several boneless, skinless chicken breasts which needed to be cooked up but I rapidly found myself running out of evening to cook them in. I thought I’d be clever and throw them into the crockpot with some honey-garlic sauce (VH), onions and a can of pineapple, let it on low and wake up in the morning to fantastic chicken.

Boy, was I wrong. Boneless, skinless chicken breasts are not good for the crockpot, because they dry out very easily, despite being drenched in liquid. I didn’t realize this.

Hubby said he’d eat it, but I told him to leave it alone, let me think about it and I’d see if I could salvage it and make it more palatable. I had a few ideas after searching through my cupboards. Here’s how I saved my chicken… Continue reading