PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
- Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
- Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
- Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
- To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.
SIMPLE SAUTEED SESAME CHICKEN
A healthier, simpler, and more savory take on sesame chicken. This recipe can be made with regular flour or with a gluten-free flour mix, along with basic ingredients you can already find in your kitchen. My husband absolutely loves it and it is the perfect alternative to a night in with take-out. Best served with steamed rice, broccoli, carrots, and water chestnuts. Serve with steamed rice and vegetables.
Provided by Alyson Petruncio
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 5.7 g, Cholesterol 86.1 mg, Fat 10.5 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 2 g, Sodium 728.9 mg, Sugar 2.4 g
SAUTEED CHICKEN BREASTS
This is easy and quick. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce. The flavor is great!
Provided by Paka1931
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and trim chicken breasts.
- Heat oil and butter in frying pan.
- Brown chicken on both sides.
- Remove from pan.
- Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
- Add broth and mix well.
- Return chicken to pan and cook covered for 15 minutes or until done.
- Remove chicken to serving plate, keep warm.
- Add the minced garlic and reduce the sauce by one half.
- Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.
BASIC SAUTEED CHICKEN BREAST
Make and share this Basic Sauteed Chicken Breast recipe from Food.com.
Provided by RachelB-KY
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Begin by trimming the chicken breasts if they need trimming. I use my beloved kitchen scissors and snip off any shaggy bits of fat or gristle.
- Pat them dry with paper towels (to helps them brown) and sprinkle them with some kosher salt.
- Heat a very large pan over medium-high heat and add the butter, which should melt and foam, and the olive oil, which should stop the butter from burning. When the fat is all very hot but not turning black (recipes say "when the foam subsides"), add the chicken breasts in one layer. Now leave them alone for 5 or so minutes while the bottom gets nice and crusty and brown.
- Use tongs or a spatula to flip them over as they brown, and then cook another 4 or so minutes until the bottom is very brown and the chicken is cooked through. You may want to cut a piece open to check, but pressing a cooked breast with your fingertip will give you a feel for its doneness, which will develop over time into the skill of knowing when it's done without cutting it.
- Pile the chicken on a heat-proof plate and pop it into a 200ºF heated oven while you "deglaze" the pan. Add the garlic, onion and mushrooms until tender. Pour half the broth in and scrape with a spatula to dissolve all the yummy browned bits while the broth bubbles and boils furiously in the hot pan.
- When the wine has cooked down about halfway, add the broth & juice, turn the heat to high, and cook until the sauce seems syrupy and delicious. Taste it for salt, then drizzle it over the chicken, sprinkle with parsley, and serve. Sometimes, if the chicken has browned but doesn't seem quite cooked through, I leave it in the pan while I make the sauce so that it can simmer in there a bit longer.
Nutrition Facts : Calories 208.2, Fat 9.6, SaturatedFat 3, Cholesterol 80.3, Sodium 381.5, Carbohydrate 3.5, Fiber 0.5, Sugar 1.3, Protein 25.9
SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
- Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
- Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.
BASIC SAUTEED CHICKEN
This is a very basic sauteed chicken recipe that can be varied in many ways. You can add one tablespoon of fresh herb (such as rosemary, basil, tarragon) to the cooking chicken to change the flavor entirely. Also, you can substitute chicken broth or red wine for the white wine in this recipe.
Provided by threeovens
Categories Whole Chicken
Time 55m
Yield 10 pieces, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken pieces with salt and pepper.
- Melt 2 tablespoons butter (or combination butter and olive oil) in a large skillet over medium heat. Add chicken pieces, skin side down. Cook about 10 to 15 minutes until chicken is golden brown.
- Turn chicken pieces and cook another 10 to 15 minutes. Continue cooking and turning over occasionally and cook an additional 10 to 15 minutes, for a total of 30 to 40 minutes. Remove chicken and keep warm.
- Pour off any fat in the skillet, then add shallots or onion (any type you prefer), cook briefly. Add wine, scraping skillet bottom to remove loose chunks, until wine is reduce by about half.
- Add chicken broth and simmer, stirring, about a minute, or until you have about 1/2 cup sauce. Add salt and pepper to taste. Swirl in one tablespoon of butter. Pour sauce over chicken and serve.
SIMPLE ITALIAN CHICKEN SAUTE
This is a recipe I simply threw together one night, and it happened to turn out great. The chicken turned out juicy and tender with great flavor from the italian seasoning and tangy tomato sauce.
Provided by MarthaStewartWanabe
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- To prepare chicken breasts, season both sides with Italian seasoning, salt and pepper. Then lightly dust with flour on each side.
- In a large skillet at medium-high heat, saute scallions and garlic in 1 tbs. olive oil until tender. Remove from skillet and set aside, covered.
- Add remaining 1 tbs. olive oil to skillet and brown chicken breasts for 5 minutes on each side.
- Add scallions and garlic back to skillet. Then add tomatoes, white wine and lemon juice. Simmer on medium-low heat for 15-20 minutes until tomato mixture is reduced by half and chicken is cooked through.
- Serve each chicken breast topped with tomato mixture.
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