Chicken Sauté With Garlic Food

SAUTEED KALE WITH GARLIC

Steps:

• Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.

CHICKEN WITH GARLIC SAUCE

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat. In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 15 minutes., Meanwhile, in the same skillet, saute the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 2-3 minutes., Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat., Combine butter and remaining flour; whisk into skillet. Return to heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley.

CHICKEN SAUTé WITH GARLIC

Steps:

• Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add chopped garlic and continue cooking for a minute or two. Add salt and freshly ground pepper to taste and 1/2 cup white wine. Cook gently over a low flame until chicken is tender. Remove chicken to a hot platter and pour the pan juices over it. Garnish the sautéed chicken with finely chopped parsley.

A GOOD EASY GARLIC CHICKEN

Steps:

• Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

CHICKEN AND PASTA WITH GARLIC SAUCE

Steps:

• In a large skillet, cook chicken in oil and butter over medium heat for 8-9 minutes on each side or until juices run clear. Sprinkle with salt and pepper. Remove chicken and keep warm. In the same skillet, saute zucchini and onion for 4-5 minutes or until tender. , Meanwhile, in a large saucepan, melt butter. Stir in flour and garlic until blended. Gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cream cheese. Stir until blended and heated through. Serve with chicken, vegetables and pasta.

CHICKEN SAUTé WITH WHITE WINE AND TOMATOES

Steps:

• Wipe chicken dry, season them with salt and pepper, and dip lightly in flour.
• In a broad sauté or large heavy pan brown chicken on all sides in hot olive oil.
• Add onion and let it cook slowly until it is golden.
• Add white wine, scraping up meat bits to incorporate, cover and cook until this is reduced by about half; about 20 minutes. Add tomatoes, garlic, and parsley, cook about 5 minutes to heat thoroughly.
• DO NOT OVER-COOK at this point-tomatoes should be firm.
• Just before serving, add a dozen pitted black olives.
• Serve topped with sauce or with rice.

SAUTéED CHICKEN BREASTS WITH SHALLOTS AND GARLIC

Steps:

• Season the chicken breasts with salt and pepper on both sides.
• Pre-heat your saute pan (frying pan) until drops of water quickly evaporate. This means the pan is at least 212°F.
• Heat butter and oil in a heavy bottomed pan over high heat until butter stops foaming and just starts to turn a light brown.
• Sauté the breasts until they are lightly browned on one side, approximately 3 minutes.
• Turn breasts over and sauté for another 3 minutes, again until lightly browned. (At this point the meat should be firm to the touch.).
• Transfer the chicken breasts to a plate, cover with aluminum foil, and keep warm in the oven or toaster oven set at low.
• Remove the pan from the head source, and add half of the wine to deglaze the pan, stirring to dissolve the flavorful brown particles stuck to the pan.
• Return pan to the stove and add the shallots and cook until translucent, about 2 minutes.
• Add the garlic and cook for 1 minute, making sure the garlic doesn't burn. (It makes the dish bitter if it does).
• Add the remaining wine and reduce (boil) until only a trace of wine is left in the pan.
• Add the chicken stock and reduce to half the original amount, approximately 6-7 minutes.
• Add the cream, and again reduce until the sauce is thick enough to coat a spoon.
• Spoon sauce over cutlets and serve.

CHICKEN SAUTé PROVENçALE

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic and saut$amp;eacute; until tender, about 10 minutes. Add tomatoes with their juices, orange peel, oregano, bay leaves and paprika and cook until sauce thickens, stirring occasionally, about 30 minutes. Discard bay leaves.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plate. Rewarm sauce and spoon over chicken.