Chicken Garden Saute Food

PARMESAN CHICKEN

Steps:

• Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
• Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

CHICKEN GARDEN SAUTE

Steps:

• Heat oil in large skillet.
• Brown chicken in oil over medium-high heat 5 minutes.
• Sprinkle with rosemary and season with salt and pepper to taste, if desired.
• Add remaining ingredients.
• Bring to boil; reduce heat.
• Cover and cook 3 minutes over medium heat.
• Uncover; cook over medium-high heat 5 minutes or until thickened and chicken is no longer pink in center.
• Serve over rice.

CHICKEN AND GARDEN VEGETABLE SAUTE

Steps:

• Mix 1 1/2 teaspoons of the seasoned salt and 1/2 teaspoon of the garlic pepper in shallow dish. Sprinkle evenly on chicken.
• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden brown and cooked through. Remove chicken from skillet; keep warm.
• Stir yellow squash, zucchini, bell pepper and onion into skillet. Cook and stir to 5 minutes or until vegetables are tender-crisp. Add tomatoes and remaining 1/2 teaspoon each seasoned salt and garlic pepper. Cook and stir 1 to 2 minutes or until tomatoes are heated through. Serve vegetable mixture with chicken.

GARDEN CHICKEN SAUTE

Steps:

• In a skillet over medium-high heat, brown chicken on all sides in oil.
• Cover and cook over medium-low heat 10 min.
• or until no longer pink.
• Remove and keep warm.
• In pan drippings, saute vegetables 5 min.
• Stir in soup, milk, mustard, and pepper; bring to a boil.
• Return chicken to pan.
• heat over low heat, stirring occasionally, 5 min.

OLIVE GARDEN TUSCAN GARLIC CHICKEN

Steps:

• Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
• Dredge chicken in the mixture, shaking off any excess.
• Saute the chicken in batches, in a large, nonstick, ovenproof skillet -- with enough oil to coat -- over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
• When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
• Preparing the pasta: Cook pasta al dente (or according to package instructions).
• Drain and set aside until needed.
• Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
• Slowly add remaining one tablespoon of flour and stir to combine.
• Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
• Preparing Tuscan Garlic Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra parmesan cheese. Serve and enjoy.

GARDEN CHICKEN

Steps:

• In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
• With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
• In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
• Over medium high heat, gradually add broth, stirring constantly, until thick.
• Stir in cream and heat thoroughly.
• In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
• Transfer to a greased 9x13 inch casserole dish.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.

CHICKEN GARDEN SAUTE

Steps:

• Brown chicken in oil in large skillet. Sprinkle with rosemary.
• Add remaining ingredients, bring to boil. Reduce heat, cover and simmer 3 minutes.
• Uncover and cook until thickened about 5 minutes.