Chicken

Hubs’ Favorite Chicken

Marinade

3 Tbsp olive oil
1 Tbsp red wine or apple cider vinegar
2 Tbsp water
2-3 Tbsp soy sauce (I like the low sodium kind)
1 Tbsp honey
1 packet Good Seasons Italian dressing mix

Stir all ingredients together and add chicken or beef. Marinate for an hour in the refrigerator. Grill, then serve!

Creamy Crockpot Italian Chicken

3-4 Boneless skinless chicken breasts (thawed if from frozen)
1 packet Good seasons Italian dressing mix
1 can cream of chicken soup
1 block cream cheese (I think it’s 8 oz)
water

Add the chicken and soup to the crockpot. Pour on enough water to just cover the chicken, then sprinkle the Italian dressing mix over the top. Cook on low for 4 hours (this is approximate) or until chicken is cooked through. Add the cream cheese in chunks and stir until you have  creamy gravy/sauce. At this point I usually shred the chicken and stir it together with the sauce. Serve over noodles or rice.

Deconstructed Chicken Pot Pie (Crustless)
3 boneless skinless chicken breasts *Note: I recommend pounding the chicken thin. I believe it makes it more tender
2 cups chicken broth or stock
1 1/2 cups frozen vegetables (peas and carrots)
1/2 small onion, chopped
3 tbsp flour
1 cup water
Olive oil
1 chicken bouillon cube (optional)
Seasonings (I’m not putting specific seasonings as I’d like you to choose to your liking)
Preheat oven to 375 degree. Lightly brush chicken breasts with olive oil and season on both sides. Place in a baking dish or pan and place into oven. Bake 15 to 20 minutes. While the chicken is baking, bring 2 cups chicken broth to a boil in a medium saucepan. In a bowl or measuring cup, whisk together the water and flour. Once the broth is boiling, add this mixture in. Boil for several minutes (5-7) until sauce begins to thicken, then add the onion, peas, carrots, and bouillon cube. Cook 5-10 minutes. Remove the chicken from the oven and pour chicken pot pie gravy over the top. Return to the oven and bake for an additional 15-20 or until chicken is cooked thoroughly. Serve over rice and enjoy!

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