Chicken Scottato Con Verdure Seared Chicken With Vegetables Food

SEARED LEMON CHICKEN

Steps:

• Place the chicken breasts side by side in a shallow dish (non reactive, not metal).
• Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tablespoon olive oil and 1 tablespoon chopped parsley and pour over the chicken.
• Turn the breasts over until well coated and the marinate in the fridge for 30 minutes.
• Brush a non stick griddle or skillet/fry pan with the remaining oil and heat until very hot.
• Lift the chicken breasts from the dish (reserve the marinade) and and put them in the pan/griddle and sear quickly for 1 to 2 minutes on each side until the chicken browns, lower the heat and add the reserved marinade cook for about 10 minutes or until the chicken is done, turning the breasts once or twice.
• Once cooked transfer to serving plate and cover each with an equal amount of the zest and the remaining parsley.
• Cut the lemon into wedges and serve with the chicken.
• Suggested you accompany with rice and steam vegetables.

CHICKEN SCOTTATO CON VERDURE (SEARED CHICKEN WITH VEGETABLES)

Steps:

• Generously season the chicken all over (I like to rub the seasoning in, as it seems to stick better) and then add to a very hot non-stick pan. Do not add any oil or butter, put it in dry! Reduce heat to medium and sear on all sides until nice and brown.
• While the chicken is browning, prep your vegetables. You can use whatever vegetables you like and/or have on hand. I like to rough chop/slice my vegetables and keep them more on the rustic side. I would say about ½ inch-3/4 inch slices on a diagonal is what I prefer.
• Once the chicken is completely browned on all sides, I add the cut up vegetables and continue cooking the chicken with the vegetables. You can lower the heat to medium low, or low at this time. You will notice that between the chicken and the vegetables there's a considerable amount of liquid in the pan. I added some good red wine (it so happened to be the same wine I was drinking...a nice Cabernet from our good friends at Del Bondio Winery in Napa) to the pan and continued to cook. I would say all and all it took about 35 minutes to cook this.
• Mangia!

PAN-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.