Thursday, December 17, 2009

Nine 30-minute Chicken Dinners

I was never much of a cook way back when, not that I couldn't, I just didn't. So why I sent away for Glamour magazine's cookbook, Glamour's Gourmet on the Run, all those years ago is a big mystery to me. I still have it. My first cookbook and I still occasionally try one of the Nine 30-minute Chicken Dinners from there. The book is from the late 1980's, way before Rachael Ray made 30-minute Dinners popular!

Tonight I was going to make our old favorite, Chicken Piccata. We have that a lot. It's really easy and Miss Picky loves it. Except now I follow Tyler Florence's recipe and add chicken broth to the Piccata. Instead of the same old, we tried the Sesame Chicken. I used Black Sesame seeds because that's all I had. I thought it looked nice with those, instead of white! and I didn't coat it, I sprinkled! Looks a little like black bugs, but it tasted great! I used more stock and more flavor makers, to make it more saucy!

Nine 30-minute Chicken Dinners

Source: Glamour Magazine, Gourmet on the Run
Printable Recipe

2 chicken breasts, skinless, boneless and pound to 1/4-inch thick (I use Perdue thin sliced chicken cutlets-skinless boneless)
1 tablespoon oil
1 tablespoon butter (I use all olive oil instead of the butter.)
2 tablespoons flour (way, way more than 2 tablespoons flour

Flavor Makers and Garnish

Before cooking, pound each cutlet between sheets of waxed paper until 1/4-inch thick. Don’t need to bother with this if you are using Perdue thin sliced cutlets or similar type of cutlets. Add just a cup or so of flour into a large Ziploc bag. Throw a bunch of chicken cutlets in, zip it and shake the bag until the cutlets are coated. Then fry the cutlets in a skillet in a couple tablespoons of olive oil and butter or all olive oil. Sauté the chicken until browned on both sides, then add the “flavor makers” to the pan. etc, follow the technique instructions. I double the sauces!

Dredge one whole chicken breast, skinned, boned, split in half and pounded, in 2 tablespoons flour. In medium skillet over medium-high heat, cook 1 tablespoon oil and 1 tablespoon butter or margarine until hot and foamy. Add chicken and saute until golden brown on both sides. Add the flavor makers. Cover and simmer until fork-tender, about 10 minutes. Remove chicken to plate and keep warm. Over medium-high heat, boil sauce in skillet rapidly until slightly thickened. Add finishing touches and heat through. Spoon sauce over chicken and add garnishes.

To make California Chicken

Flavor Makers - 1 cup sliced mushrooms, 3/4 cup dry white wine
Finishing Touch - 1/2 avocado, sliced
Garnish - chopped parsley

To make Chicken Milanese - * Instead of flour, dredge in seasoned breadcrumbs
Flavor Makers - 1 garlic clove, minced; 1/2 cup chicken broth; 1/4 cup white wine
Finishing Touch - 2 tablespoons chopped Parsley
Garnish - additional Parsley

To make Chicken Piccata
(I omit the garlic; add a little chicken broth, too!)
Flavor Makers - 1 garlic clove, minced; 1/2 cup white wine; 2 tablespoons lemon juice;
Finishing Touch - 2 tablespoons chopped Parsley
Garnish - Lemon slices

To make Yucatan Chicken

Flavor Makers - 1/2 cup lemon juice; 3 tablespoons raisins; 2 tablespoons canned chopped hot chilies
Finishing Touch - 1 tablespoon chopped fresh cilantro
Garnish - toasted pine nuts

To make Sante Fe Chicken
Flavor Makers - 1/2 cup red wine; 1/4 cup tomato puree; 3/4 teaspoon dried oregano; 1/2 teaspoon chili powder
Garnish - Lime wedges and sour cream

To make Provencal Chicken
Flavor Makers - 1/3 cup chopped onion; 1 teaspoon dried basil, 3/4 cup white wine
Finishing Touch - 1/2 cup chopped, canned tomatoes; 1/4 cup black olives, chopped
Garnish - Chopped parsley or fresh basil

To make Sesame Chicken 
Mix 1 egg with 2 tablespoons milk. After dredging in flour, dip chicken into egg mixture, then coat with 3 tablespoons sesame seeds.
Flavor Makers - 3/4 cup chicken broth; 1/2 teaspoon soy sauce; 1/2 teaspoon grated fresh ginger; 1 garlic clove, minced; 1/4 teaspoon sesame oil; 1/8 teaspoon crushed red pepper flakes
Garnish - chopped parsley or cilantro

To make Chicken with Peppers
Flavor Makers - 1/4 cup diced, cooked ham; 1/4 cup chopped onion; 1/2 cup white wine; 1/4 red pepper, cut into slivers; 1/4 green pepper, cut into slivers; 1/4 teaspoon dried thyme leaves
Garnish - chopped parsley


  1. One of the first dishes I ever prepared for John was clipped from Glamour magazine, I believe! It was Chicken Divan.

    Complicated isn't always better :) Your chicken looks great!

  2. At first I thought you were just going to give us 9 telephone numbers of chicken places you order from that deliver in 30 minutes!!! LOL

    They all look good - and I like the simplicity of them..right up my alley!! Great post...

  3. Fun post! Filled with super (and easy) chicken ideas...something for everyone! I always loved Glamour magazine.

  4. Wow! thanks for the great chicken ideas and easy ones too

  5. Carol, I remember Glamour magazine but do not recall ever seeing a recipe. I must have been paying too much attention to the hair, make-up and clothing do's and don'ts. ;)

    Lots of good info that you included ... such a versatile recipe. Is this how you make your chicken piccata?

  6. yes, Cynthia, same method and all, except now after seeing Tyler Florence's recipe after Woodie, i think posted it on the CF, similar recipe, except Tyler Florence adds broth, so i did, and we like it! I like the Glamour one for the different "flavor makers!"

    That was my favorite, the do's and don'ts. I remember the don'ts had a black box across the face so you couldn't recognize them, LOL!

    Thanks for the nice comments!

    LOL, Barb, I could definitely do 9 phone numbers for takeout!

  7. I remember the "do's and dont's" too ... a lifetime ago!

    I'd like to try the sesame version! Love woodie's/tyler's/yours ... LOL

  8. I love all these ideas and the quick and easy ways to make it into different versions. Your's looks great!

    Glamour...not read much by farmgirls :)


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