Thursday, January 6, 2011

Days 5 & 6 - Chicken Rules!

My apologies, I was preoccupied yesterday morning & forgot to post!

Impossibly Easy Chicken and Broccoli Pie

Prep Time

20 Minutes

Total Time 1:05 Hr:Mins

Makes 6 servings

1 box (9 oz) frozen broccoli cuts, thawed, drained

1 1/2 cups shredded Cheddar cheese (6 oz)

1 cup cut-up cooked chicken or 2 cans (5 oz each) chunk chicken, well drained

1 medium onion, chopped (1/2 cup)

1/2 cup Original Bisquick® mix

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs

  1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
  2. In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
  3. Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Makes 6 servings

Special Touch

Sprinkle this easy topping over the pie before baking: In a small bowl, mix 1/2 cup Original Bisquick mix, 1/4 cup chopped almonds or walnuts, 1/4 cup grated Parmesan cheese and 1/8 teaspoon garlic powder. Cut in 2 tablespoons cold butter or margarine, using pastry blender or fork, until crumbly.

If you've never tried a Biquick Impossible pie before, I highly recommend them! You don't have to mix or bake a separate crust.

Chicken with Tarragon Cream Sauce

Preparation Time: 50 minutes

Level: Easy

Cook Time: 50 minutes

Serves: 6


  • Juice of 1 lemon
  • 1/3 cup heavy cream
  • 1/2 teaspoon kosher salt, divided
  • 1 teaspoon plus 1/2 cup all-purpose flour, divided
  • 1 teaspoon plus 1 tablespoon butter, divided
  • 3 large boneless, skinless chicken breasts, (about 1 1/2 pounds), trimmed
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon peanut or canola oil
  • 1 cup reduced-sodium chicken broth, divided, plus more as needed
  • 1/2 cup frozen peas, thawed
  • 3 tablespoons finely minced fresh tarragon, or dill, plus sprigs for garnish


  1. Combine lemon juice and cream in a small bowl. Season with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside.
  2. Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover flour.)
  3. Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat. Add the chicken—do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don’t run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil.
  4. Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.
  5. Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.

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