Teriyaki Blackberry Skillet Chicken

Teriyaki Blackberry Chicken

It’s Summer! Anything goes! There are combinations of fruit and protein that go so well together that you would not normally consider. That’s why I am here!  This recipe is so light and tasty. Cook it and put your own “twist” on it. I served this dish over a bag of Success Boil and Bag rice that I boiled in a pot of pineapple juice instead of water. Delish!

Ingredients:

  • 4 boneless, skinless chicken breast cut into bite size pieces
  • 2 Tbs teriyaki sauce
  • 1 Tbs Hoisin sauce
  • 1 Tbs rice wine vinegar
  • 1/2 Tbs of sesame oil
  • 1 Tsp minced garlic
  • 3 Tsp sugar
  • 1/4 Tsp crushed red pepper flakes
  • 1/2 Tsp Dak’s Blacken Spice
  • 1 Cup rinsed blackberries
  • 1 Tbs each of peanuts and pistachio nuts
  • salt
  • pepper
  • 1/2 cup fresh basil thinly sliced (chiffonade:chopping technique of herbs into long thin strips)

Instructions:

  • In a small bowl whisk together teriyaki sauce, garlic, sesame oil, hoisin sauce, rice vinegar, red pepper flakes, sugar, Dak’s Blacken Spice
  • Drizzle a large skillet with oil and bring to medium heat. Season chicken with a pinch of salt and pepper. Add chicken and stir 4-5 minutes until browned.
  • Add sauce to pan and continue to stir over heat for 3-4 more minutes until chicken is cooked through.
  • Add blackberries and basil and stir another 1-2 minutes. Sprinkle with peanuts and  pistachio and serve immediately.

 

 

 

 

 

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Lemon, Butter and Thyme Chicken

Lemon, Butter and  Thyme Chicken

Lemon, Butter and Thyme Chicken

 

I have experimented with so many versions of this recipe and after many attempts I can tell you – if you don’t try any of my recipes you MUST try this one. The flavor and moistness of this chicken make it a dish that would make your recipe box and be used time and time again!

Ingredients:

-4 skinless, boneless chicken breasts

-1/2 cup of flour

-1/2 tsp salt

-1/2 tsp pepper

-1/3 cup butter

-1 tbs olive oil

-4 lemons

-1 clove garlic minced

-2 tbs fresh thyme

-1 tsp of Italian seasoning and or lemon pepper. I prefer Dak’s Spices. (www.daksspices.com)

Directions:

-Set up a breading station with 2 trays. Place the flour, salt and pepper in one tray and the juice of 2 lemons in the other tray.

-Place your chicken breast into a gallon size zip lock bag and pound with a mallet to 1/2 inch thickness. I recommend using a zip lock bag instead of plastic wrap because it keeps any contaminants from the chicken inside the bag.

-Preheat a large skillet over medium heat and melt the butter, add the olive oil and the juice of your 3rd lemon

-Dredge each chicken breast on both sides in the lemon juice, then dredge each piece in the flour mixture.

-Add the chicken to the skillet and cook for about 3-4 minutes on each side. Sprinkle each side while frying with the Italian seasoning or Daks Green Zest and/or Lemon Pepper.

-Remove your chicken and cover with foil to rest for 5 minutes. In the meantime, cut your 4th lemon into slices and add them to the skillet with your Thyme and saute for 2-3 minutes.

-Plate your chicken and top it with the sauteed lemons and pour the drippings over the chicken. Enjoy!

Serves 4