Healthy Chicken Recipes That You Can Use For Your Party

You are scheduled to have a party and you do not know what to serve.  You do not have any clue at all.  One of your best bets is chicken.  So take out all the healthy chicken recipes that you can find.  During the party itself, you can tell your guests that they will be able to eat every little piece because everything is healthy.

The best tip in making healthy chicken dishes is by only using the parts that are healthy. Besides, most of the healthy chicken recipes would require it.  So be ready to use boneless, skinless chicken breasts.  Do you know that the chicken breasts are the parts that are very low in fat? So if you want to start out right, make sure you use the right parts.

There are two healthy chicken recipes that you can use for your gathering: Chicken Stroganoff and Chicken Breast With Raspberry Sauce

Recipe for Chicken Stroganoff

1 TBSP + 1 tsp oil, divided
10 oz skinless boneless chicken breast, cut into 1/2 " strips
2 c sliced mushrooms
1 c sliced onions
1 c chicken broth, low sodium
2 tsp flour
3 TBSP sour cream, fat free
1 tsp red wine vinegar
1 tsp Dijon-style mustard
1/4 tsp pepper

In medium skillet, heat 2 tsp oil; add chicken. Cover over medium-high heat, stirring frequently, until golden brown. Remove chicken from skillet; set aside.

In same skillet, heat remaining 2 tsp oil; add mushrooms and onion. Cook stirring frequently, until all liquids has evaporated and onions are golden brown.

In small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved; strain and add to skillet. Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes, stirring frequently.

Stir reserved chicken into broth mixture; simmer 5 minutes. Remove skillet from heat; stir in sour cream, red wine vinegar, mustard, and pepper.

Recipe for Chicken Breast With Raspberry Sauce

2 teaspoons reduced-calorie margarine

16 ounces skinless and boneless chicken breast cut into 4 pieces

1/2 cup Diet Mountain Dew divided

1/4 cup raspberry spreadable fruit spread

In a large skillet, melt margarine. Place chicken pieces in skillet. Brown chicken on both sides. Lower heat.

Reserve 1 tablespoon Diet Mountain Dew. Pour remaining Diet Mountain Dew over chicken. Cover and simmer 15 minutes or until chicken is tender. In a small bowl, combine remaining 1 tablespoon Diet Mountain Dew and raspberry spreadable fruit spread.

Evenly drizzle over chicken pieces. Continue cooking 1 to 2 minutes or until sauce is warmed.

When serving, place one piece of chicken on each plate and evenly drizzle any remaining sauce over top. Serves 4. Freeze well.

Pan-Roasted Chicken Recipe With Gravy Is One Healthy Chicken Recipe

Who does not like chicken?  Apart from people who can’t eat them because they are allergic to them, everybody loves chicken.  You can be an adult, a teenager or a child and you will love it. The trick here is to be able to make a dish made out of a healthy chicken recipe. 

One of the best ways to cook chicken is roast it. Check out this pan-roasted chicken recipe with gravy. This is one hell of a healthy chicken recipe. Haven’t we all searched high and low for a gravy and haven’t found one? Well, the search is over. Aside from being healthy, this is going to be super delicious. This is a recipe that both  kids and adults will love. 

You will need the following ingredients:

1 large clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 1/2 teaspoons fresh thyme leaves
1 3 1/2-pound chicken, giblets removed
1 teaspoon peanut or canola oil
2 teaspoons butter, softened, divided
2 teaspoons all-purpose flour
1 1/2 cups reduced-sodium chicken broth
1 tablespoon minced fresh flat-leaf parsley for garnish

1. Preheat oven to 400°F.
2. Mash garlic and salt into a paste in a small bowl, using the back of a spoon. Stir in pepper and thyme.
3. With a sharp knife, remove any excess fat from chicken. Dry the inside with a paper towel. With your fingers, loosen the skin over the breasts and thighs to make pockets, being careful not to tear the skin. Rub the garlic mixture over the breast and thigh meat.
4. Heat oil and 1 teaspoon butter in a 12-inch cast-iron skillet over medium heat. Add the chicken and cook, turning often, until nicely browned on all sides, about 10 minutes.
5. Transfer the pan to the oven and roast the chicken until the internal temperature in the thickest part of the thigh reaches 165°F, 50 minutes to 1 hour. Transfer the chicken to a clean cutting board; tent with foil.
6. Meanwhile, mash the remaining 1 teaspoon butter and flour in a small bowl until a paste forms. Place the pan (use caution, the handle will be hot) over medium-high heat. Add broth and bring to a simmer, stirring to scrape up any browned bits. Gradually whisk in the butter-flour paste a few bits at a time, until the gravy thickens, about 8 minutes. Remove from the heat and let stand for 5 minutes, allowing any fat to rise to the top. Skim off the fat with a spoon. Carve the chicken and serve with the gravy. Garnish with parsley, if desired.

The recipe is taken from www.eatingwell.com.