4 of The Best Poultry Recipes Are Here
If you are tired of doing the same old Poultry Recipes, I have a Solution for you! Here is a collection of 4 Easy to make homemade Poultry recipes including chickens and turkey that are quick and easy to make.
1 – Lemon-herb chicken breast
Prep time: 10 min | Serve: 1 | Difficulty: Easy | Calories:285kkkcal
- 2 cloves garlic, crushed
- 1/2 cup (120 ml) olive oil
- One p. (455 g) boneless, skinless chicken breast
- Salt + ground black pepper, to taste one lemon
- 2 tablespoons (28 ml) water
- 1/4 cup (10 g) minced fresh basil
- 2 tablespoons (8 g) minced fresh parsley
- Spray a skillet with nonstick cooking spray and place it over a high heat source.
- Now, using a blunt, heavy tool, pound your chicken breast to an even 1/2-inch (1 cm) thickness.
- Cut into three pieces and season both sides with salt and pepper.
- Pour half of the garlicky olive oil into your now-hot skillet and stir it around before adding the chicken.
- Cook for 3 to 4 minutes with a slanted cover (leave a crack) on top.
- Now that the chicken is golden brown on the bottom flip it!
- Cover with the tilted lid and cook for 3 to 4 minutes more.
- Meanwhile, roll your lemon in your palm and firmly press it down.
- This will aid in the production of more juice.
- Cut your lemon in half and use the tip of a knife to scrape off the seeds.
- Squeeze one of the lemon halves over the chicken once it’s browned on all sides.
- Flip it to coat both sides, reduce the heat to medium-low, and cover with the slanted lid to keep it warm.
- Allow it to cook until it is fully cooked. After plating the chicken, add the water and the juice from the other half of the lemon to the skillet.
- With a fork, stir it all together, scraping out any nice brown pieces, and then pour it over the chicken.
- Serve with the herbs and the remaining garlic olive oil drizzled on top.
2 – Chicken in creamy orange sauce
Prep time: 10 min | Serve: 8 | Difficulty: Easy | Calories:384kkkcal
- 4 pounds (1.8 kg) of skinless chicken thighs—I’d use bone-in
- 3 tablespoons (45 ml) oil
- 1/2 cup (120 ml) white wine vinegar
- 1/2 cup (120 ml) lemon juice
- 3 tablespoons (45 ml) brandy
- 1 teaspoon grated orange zest
- 1/2 teaspoon orange extract
- Quarter teaspoon liquid stevia (lemon drop) 8 scallions, sliced
- 6 ounces (170 g) of cream cheese
- Salt and ground black pepper to taste
- Combine white wine vinegar, lemon juice, brandy, orange zest, orange extract, and stevia in a mixing bowl.
- Pour the sauce over the chicken.
- Cover the saucepan and simmer for 6 hours on low in the slow cooker.
- Transfer the chicken to a dish when the cooking time is finished.
- Add the sliced scallions to the liquid in the pot, then whisk in the cream cheese, which has been cut into chunks. Salt & pepper to taste.
- Serve chicken topped with the sauce.
3 – Thanksgiving weekend curry
Prep time: 10 min | Serve: 8 | Difficulty: Easy | Calories:349kkkcal
- 3 tablespoons (42 g) coconut oil
- 2 teaspoons garam masala
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1/2 medium onion, chopped
- 2 cloves garlic, crushed
- One tablespoon (8g) grated fresh ginger root
- 1 teaspoon cayenne
- 1 can (14 fluid ounces, or 425 ml) of unsweetened coconut milk
- Three Quarters cup (175 ml) chicken broth, or turkey broth, if you have it,
- 4 cups (560 g) diced cooked turkey
- Salt, to taste
- Sauté the onion until it becomes transparent.
- Add the garlic, ginger, and cayenne pepper now.
- Combine the coconut milk and chicken broth in a mixing bowl.
- Stir it until it forms a creamy sauce.
- Add the turkey and reduce the heat to low.
- Allow for around 15 minutes of simmering time.
- Season with salt and pepper to taste, and serve in soup spoons in bowls.
4 – Super-easy turkey divan
Prep time: 10 min | Serve: 6 | Difficulty: Easy | Calories:614kkkcal
- 1 pound (455 g) frozen broccoli, thawed
- 1 pound (455 g) roasted turkey, sliced
- 1 cup (100 g) grated Parmesan, divided
- 1 cup (225 g) mayonnaise
- 1 cup (235 ml) heavy cream
- 2 tablespoons (28 ml) dry vermouth
- Cover the bottom of the pan with broccoli, which we use in “cut” form,
- which is larger than chopped broccoli but smaller than spears.
- Cover the broccoli with leftover turkey pieces.
- We like to serve the white meat on one side and the dark meat on the other so that guests may choose whatever they like.
- Combine all but 2 tablespoons (10 g) of the Parmesan with the mayonnaise, cream, and vermouth in a mixing bowl.
- Over the turkey and broccoli, pour the sauce.
- Top with the remaining Parmesan cheese.
- Bake it for like Thirty min, or until golden brown.