Creamy Cajun Chicken Skillet Recipe

Creamy, spicy, full of tender chicken, onions, mushrooms and red bell peppers, cooked outdoors in a cast iron skillet on the New Camp Chef Somerset III Patio Stove! A perfect combination of outdoor cooking magic! I paired mine Creamy Cajun Chicken Skillet recipe with some old-fashioned Mixed Greens and Red Bean Rice!

Creamy Cajun Chicken Skillet Recipe | Cooking Outdoors

Creamy Cajun Chicken Skillet Recipe Ingredients:

2 lrg skinless boneless chicken breast
Tony Chachere’s Creole Seasonings
1 stalk celery, chopped
2 green onions, chopped
1 yellow onion, sliced
1 red bell pepper, sliced
6 crimini mushrooms, quartered,
heavy cream
white wine
salt pepper
1/4 stick butter
extra virgin olive oil

For additional information on the Camp Chef Somerset Patio Stove go to: http://www.OutdoorCooking.com

 



Orange-Olive Chicken Scaloppine Recipe

Orange-Olive Chicken Scaloppine Recipe | Cast iron skillet cooking

 

Orange Olive Chicken Scaloppine Recipe9 Orange Olive Chicken Scaloppine Recipe

Another great recipe packed with unique but complimenting flavors cooking in a cast iron skillet, outdoors, of course! This recipe is from the “Great Food Great Beer” Cookbook and was cooked outdoors with a 12″ Cast iron skillet and the Camp Chef Big Gas Grill.

 

How to make Orange-Olive Chicken Scaloppine

 Orange Olive Chicken Scaloppine Recipe2 Orange Olive Chicken Scaloppine Recipe

Ingredients

4 boneless, chicken breast halves (about 6 ounces each)

Salt and freshly ground black pepper

1 cup buttermilk

1/2 cup all-purpose flour

5 teaspoons olive oil

1/3 cup slivered almonds or pinenuts

1/4 cup chopped shallots

1/2 cup chicken stock

1 teaspoon grated orange zest

1/2 cup fresh orange juice

1/4 cup pitted Kalamata olives

1 tablespoon chopped fresh flat leaf parsley

Orange wedges

 Orange Olive Chicken Scaloppine Recipe1 Orange Olive Chicken Scaloppine Recipe

Rinse the chicken breast and pat dry with paper towels.

Place each piece between two sheets of waxed paper.

Using a rolling pin for the flat side of a meat mallet, lightly pound each breast until about 1/4 inch thick.

Sprinkle both sides of the chicken with salt and pepper.

Place the chicken in a large Zip-top plastic bag, pour in the buttermilk, and seal the bag.

Marinate in the refrigerator for two hours, turning the bag occasionally.

Orange Olive Chicken Scaloppine Recipe3 Orange Olive Chicken Scaloppine Recipe

Remove the chicken from the bag and discard the marinade.

Pat the chicken dry with paper towels.

Spread the flower in a shallow bowl and dredge chicken in the flour, shaking off any excess.

Orange Olive Chicken Scaloppine Recipe5 Orange Olive Chicken Scaloppine Recipe

In a large skillet, heat 3 teaspoons of olive oil over medium-high heat.

Add the chicken and cook, turning once, until opaque throughout (cut to test), about three minutes on each side.

Transfer the chicken to a serving platter and keep warm.

Orange Olive Chicken Scaloppine Recipe6 Orange Olive Chicken Scaloppine Recipe

In the same pan, heat another one teaspoon of olive oil over medium heat.

Add the nuts, stirring until golden, 30 seconds to 1 minute.

Using a slotted spoon, transfer the nuts to the plate and set aside.

 Orange Olive Chicken Scaloppine Recipe8 Orange Olive Chicken Scaloppine Recipe

In the same pan, heat the remaining 1 teaspoon olive oil over medium-high heat.

Add the shallots, stirring until softened, about two minutes.

Add the stock, orange zest, orange juice, and olives, stirring until the mixture is boiling.

Continue to boil, stirring occasionally, until the liquid is slightly reduced, 1 to 1 1/2 minutes.

Orange Olive Chicken Scaloppine Recipe9 Orange Olive Chicken Scaloppine Recipe

Spoon the sauce over the chicken.

Sprinkle with the nuts and parsley.

Season to taste with salt and pepper.

Garnish with the orange wedges and serve.

Makes 4 servings

 

Orange-Olive Chicken Scaloppine Recipe | Cast Iron Skillet
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Recipe type: Cast iron skillet recipe
Author:
Serves: 4
Another great recipe packed with unique but complimenting flavors cooking in a cast iron skillet, outdoors, of course! This recipe is from the “Great Food Great Beer” Cookbook and was cooked outdoors with a 12″ Cast iron skillet and the Camp Chef Big Gas Grill.
Ingredients
  • 4 boneless, chicken breast halves (about 6 ounces each)
  • Salt and freshly ground black pepper
  • 1 cup buttermilk
  • ½ cup all-purpose flour
  • 5 teaspoons olive oil
  • ⅓ cup slivered almonds or pinenuts
  • ¼ cup chopped shallots
  • ½ cup chicken stock
  • 1 teaspoon grated orange zest
  • ½ cup fresh orange juice
  • ¼ cup pitted Kalamata olives
  • 1 tablespoon chopped fresh flat leaf parsley
  • Orange wedges
Instructions
  1. Rinse the chicken breast and pat dry with paper towels.
  2. Place each piece between two sheets of waxed paper.
  3. Using a rolling pin for the flat side of a meat mallet, lightly pound each breast until about ¼ inch thick.
  4. Sprinkle both sides of the chicken with salt and pepper.
  5. Place the chicken in a large Zip-top plastic bag, pour in the buttermilk, and seal the bag.
  6. Marinate in the refrigerator for two hours, turning the bag occasionally.
  7. Spoon the sauce over the chicken.
  8. Remove the chicken from the bag and discard the marinade.
  9. Pat the chicken dry with paper towels.
  10. Spread the flower in a shallow bowl and dredge chicken in the flour, shaking off any excess.
  11. In a large skillet, heat 3 teaspoons of olive oil over medium-high heat.
  12. Add the chicken and cook, turning once, until opaque throughout (cut to test), About three minutes on each side.
  13. Transfer the chicken to a serving platter and keep warm.
  14. In the same pan, heat another one teaspoon of olive oil over medium heat.
  15. Add the nuts, stirring until golden, 30 seconds to 1 minute.
  16. Using a slotted spoon, transfer the nuts to the plate and set aside.
  17. In the same pan, heat the remaining 1 teaspoon olive oil over medium-high heat.
  18. Add the shallots, stirring until softened, about two minutes.
  19. Add the stock, orange zest, orange juice, and olives, stirring until the mixture is boiling.
  20. Continue to boil, stirring occasionally, until the liquid is slightly reduced, 1 to 1½ minutes.
  21. Sprinkle with the nuts and parsley.
  22. Season to taste with salt and pepper.
  23. Garnish with the orange wedges and serve.

 

 

Recipe courtesy of “Great Food Great Beer, The Anheuser-Busch Cookbook”
Recipe courtesy of “Great Food Great Beer, The Anheuser-Busch Cookbook” – See more at: http://cooking-outdoors.com/page/2#sthash.rX65fwxJ.dpuf


Parmesan-Breaded Turkey Cutlets Recipe

Parmesan-Breaded Turkey Cutlets Recipe

Parmesan Crusted Turkey1 1 Parmesan Breaded Turkey Cutlets Recipe

 

How to make Parmesan-Breaded Turkey Cutlets Recipe

Pair this recipe up with some mashed new red potatoes and grilled asparagus. Wash it down with a European Pilsner!

Parmesan Crusted Turkey1 Parmesan Breaded Turkey Cutlets Recipe

Ingredients

2 boneless, skinless turkey tenders ( about 10 ounces each )

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

3 slices whole wheat or white bread, torn into small pieces

1 tablespoon coarsely chopped fresh rosemary

3 tablespoons freshly grated Parmesan cheese

2 large eggs

1/4 cup all-purpose flour

3 tablespoons extra virgin olive oil, or as needed

Lemon wedges

Parmesan Crusted Turkey2 Parmesan Breaded Turkey Cutlets Recipe

Cut each turkey piece in half crosswise.

Butterfly each piece by cutting horizontally into the chicken and opening it like a book.

Using a rolling pin or the flat side of a meat pounder, lightly pound each piece between 2 sheets of waxed paper until about 1/4 inch thick.

Sprinkle on both sides with the salt-and-pepper and set aside.

Parmesan Crusted Turkey3 Parmesan Breaded Turkey Cutlets Recipe

In a food processor, combine the bread, rosemary, and Parmesan and process until finely chopped.

Transfer the breadcrumb mixture to a pie plate.

Parmesan Crusted Turkey4 Parmesan Breaded Turkey Cutlets Recipe

In a bowl, beat eggs until well blended.

But the flower on a piece of lax paper.

Parmesan Crusted Turkey6 Parmesan Breaded Turkey Cutlets Recipe

In a large, heavy skillet, heat the olive oil over medium-high heat.

Dredge a turkey cutlet in the flour and shake off excess.

Dip it in the egg, then in the breadcrumb mixture.

Repeat with remaining cutlets.

When the oil is hot, add two cutlets and cook until nicely browned on the first side, about 2 minutes.

Turn and cook until browned on the second side, 2 to 3 minutes longer.

Transfer to a platter and cover to keep warm.

Repeat to cook the remaining two cutlets, adding more oil to the pan if needed.

Served with the lemon wedges.

 

Cook’s tip:

These crispy cutlets are made from turkey tenderloins. If tenders are not available, you can cut slices from a breast of Turkey. First remove the skin and carve the turkey off the bone. Cut 1/2 inch slices and pound them to make cutlets about 1/4 inch thickness.

Parmesan-Breaded Turkey Cutlets Recipe
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Author:
Serves: 4
Pair this recipe up with some mashed new red potatoes and grilled asparagus. Wash it down with a European Pilsner!
Ingredients
  • 2 boneless, skinless turkey tenders ( about 10 ounces each )
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 3 slices whole wheat or white bread, torn into small pieces
  • 1 tablespoon coarsely chopped fresh rosemary
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 large eggs
  • ¼ cup all-purpose flour
  • 3 tablespoons extra virgin olive oil, or as needed
  • Lemon wedges
Instructions
  1. Cut each turkey piece in half crosswise.
  2. Butterfly each piece by cutting horizontally into the chicken and opening it like a book.
  3. Using a rolling pin or the flat side of a meat pounder, lightly pound each piece between 2 sheets of waxed paper until about ¼ inch thick.
  4. Sprinkle on both sides with the salt-and-pepper and set aside.
  5. In a food processor, combine the bread, rosemary, and Parmesan and process until finely chopped.
  6. Transfer the breadcrumb mixture to a pie plate.
  7. In a bowl, beat eggs until well blended.
  8. But the flower on a piece of lax paper.
  9. In a large, heavy skillet, heat the olive oil over medium-high heat.
  10. Dredge a turkey cutlet in the flour and shake off excess.
  11. Dip it in the egg, then in the breadcrumb mixture.
  12. Repeat with remaining cutlets.
  13. When the oil is hot, add two cutlets and cook until nicely browned on the first side, about 2 minutes.
  14. Turn and cook until browned on the second side, 2 to 3 minutes longer.
  15. Transfer to a platter and cover to keep warm.
  16. Repeat to cook the remaining two cutlets, adding more oil to the pan if needed.
  17. Served with the lemon wedges.
Recipe courtesy of “Great Food Great Beer, The Anheuser-Busch Cookbook”


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