The Chicken Base Challenge

Tonight was a real treat for our family. A meal that was quoted as being “a party in your mouth”.

I decided to challenge myself to create a dinner using  Cook’s Delight Natural Chicken Base Gluten Free No MSG in every part of the meal. We had Chicken “Diane”, couscous and French bread all with roasted garlic.

First, I roasted garlic, see recipe below. Then I made the Chicken “Diane”. I used the recipe on the Integrative Flavors website and tweaked it a bit to incorporate the roasted garlic along with some other changes. See recipe below. Next time I make this recipe, I would probably use less parsley (2 tbsp instead of 3) in the recipe and add more of the garlic.

The couscous was a box recipe which I added 1/4 tsp. of Cook’s Delight Natural Chicken Base Gluten Free No MSG to the water with olive oil. After the couscous was cooked, I added sauteed green onion and mushrooms and some of the roasted garlic I made earlier. Yum! This was very good.

Oven Roasted Garlic
Preheat oven to 500 degrees F

Ingredients:
4 garlic heads with stem end trimmed to expose garlic (about 1/2 inch)
1 tablespoon olive oil
fresh cracked pepper
1/4 cup Cook’s Delight Natural Chicken Base Gluten Free No MSG (add 1/4 tsp. of Cook’s Delight Chicken Base to 1/4 cup water and heat)

Directions:
Pour olive oil in an oven-safe dish that fits the garlic bulbs tightly. Rub the oil on the garlic cut-side up in the olive oil and then place cut-side up in the dish. Season with pepper. Pour Cook’s Delight Chicken Broth into dish. Cook for 30 minutes or until garlic is golden brown and easily pierced. Cool and then squeeze the roasted garlic out.

Chicken “Diane”

Ingredients:
3-4 boneless chicken breasts
1/4 tsp black pepper, more to taste
2 tbsp olive oil
2 tbsp butter
3 tbsp chopped fresh green onions
2 tbsp Marsala
2 tbsp chopped fresh parsley
2 tsp Dijon mustard
3 roasted garlic cloves

1/4 cup Cook’s Delight Natural Chicken Base Gluten Free No MSG (add 1/4 tsp. of Cook’s Delight Chicken Base to 1/4 cup water and heat)

Directions:

Lightly pound chicken breasts between waxed paper. Sprinkle with pepper.
Heat 1 tbsp of olive oil and 1 tbsp of butter in large skillet. Over high heat, cook chicken for 4 minutes on each side. They will become overcooked and dry if cooked too long.
Transfer to a warm serving platter.
Using same pan, add green onion, Marsala, parsley, mustard and roasted garlic to pan. Cook for 15 seconds, whisking all the time.
Whisk in Cook’s Delight Chicken Stock. Continue whisking until sauce is smooth. Add remaining butter and oil, whisk until mixed.
Pour sauce over chicken and serve.

Family comments:
It was delicious and the flavor in the couscous made the couscous.

The combination of flavors in the sauce on the chicken was magnificent.

It made me realize couscous is good.