Chicken Supremes In Parchment With Roasted Squash Sauce And Baby Bok Choy Food

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BABY BOK CHOY WITH OYSTER SAUCE



Baby Bok Choy with Oyster Sauce image

We love the combination of bright green vegetables such as bok choy or broccoli and oyster sauce. Garlicky and a little spicy, this version has a sweet-acidic punch from the addition of balsamic vinegar which has similar qualities to Chinese black vinegar. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Trim 6 heads baby bok choy and separate the leaves. Cook in salted boiling water until tender, about 1 minute; drain. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add 4 chopped garlic cloves and 1 thinly sliced Fresno chile; cook 30 seconds. Add 1/4 cup oyster sauce, 2 teaspoons fish sauce, 2 teaspoons balsamic vinegar and the bok choy; toss to coat.

CHICKEN SUPREME WITH TRUFFLE AND SAGE



Chicken Supreme with Truffle and Sage image

Provided by Chuck Hughes

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

4 chicken supremes
6 sprigs fresh sage
1 fresh black truffle, sliced, optional
Salt and freshly ground black pepper
2 cups chicken stock
1 tablespoon Dijon mustard
Juice of 1/2 a lemon
1 cup melted butter
Salt and freshly ground black pepper
Oven-Roasted Jerusalem Artichokes, recipe follows
1 pound/450 g Jerusalem artichokes
3 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

  • For the chicken: Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back. Season the chicken with salt and pepper.
  • Preheat the oven at 350 degrees F.
  • In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
  • For the sauce: Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
  • Serve the chicken with oven-roasted Jerusalem artichokes, recipe follows.
  • Preheat the oven at 350 degrees F.
  • Cut the artichokes in half.
  • In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

HEALTHY SPICY STEAMED BABY BOK CHOY



Healthy Spicy Steamed Baby Bok Choy image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

4 baby bok choy (about 1 pound), split horizontally
2 tablespoons finely chopped chives
4 teaspoons reduced-sodium soy sauce
2 teaspoons lime juice
1 teaspoon lime zest
1/4 teaspoon sugar
1 teaspoon spicy sesame oil

Steps:

  • Place the bok choy in a steamer basket and place the basket over (not in) simmering water. Steam until the base of the bok choy is just tender when pierced with the tip of a knife, about 6 minutes. Meanwhile, whisk together the chives, soy sauce, lime juice, lime zest and sugar in a small bowl. Transfer the bok choy to a platter and drizzle with the soy mixture. Drizzle with the spicy sesame oil and serve.
  • Per serving: Calories: 30; Total Fat: 1.5 grams; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 4 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 250 milligrams

SUPREME CHICKEN



Supreme Chicken image

I've been making this for over 10 years and it is always a hit. Great with rice pilaf and Brussels sprouts.

Provided by Carole McCully

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 6

Number Of Ingredients 11

6 tablespoons all-purpose flour, divided
1 teaspoon paprika
1 ½ teaspoons salt, divided
¼ teaspoon ground black pepper
6 boneless, skinless chicken breast halves
¼ cup butter
2 tablespoons water
1 ¼ cups half-and-half
6 ounces fresh mushrooms, sliced
1 tablespoon lemon juice
1 ½ cups shredded Cheddar cheese

Steps:

  • In a shallow dish or bowl, combine 4 tablespoons flour, paprika, 1 teaspoon salt and pepper. Coat chicken breasts with the flour mixture. In a large skillet, brown the coated chicken in 1/4 cup of butter or margarine. Add the water, cover and let simmer covered for 25 to 30 minutes.
  • Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • When chicken breasts are done simmering, remove from the skillet and place in a 9x13 inch baking dish; save drippings. Combine remaining 2 tablespoons flour, 1/2 teaspoon salt and half-and-half. Mix together and stir mixture into reserved drippings in skillet. Bring to a simmer, stirring, and cook until thick and bubbly. Add mushrooms and lemon juice and stir together. Pour sauce over chicken and bake uncovered in the preheated oven for 30 minutes
  • Sprinkle with cheese and bake 3-5 minutes more until cheese melts.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 9.9 g, Cholesterol 137.1 mg, Fat 24.5 g, Fiber 0.7 g, Protein 37.6 g, SaturatedFat 14.8 g, Sodium 910.6 mg, Sugar 0.8 g

CASHEW CHICKEN AND BABY BOK CHOY



Cashew Chicken and Baby Bok Choy image

This is a quick and easy dish that can be made with Baby Bok Choy or regular Bok Choy, chopped. I found this recipe on a several different websites when searching for different ways to cook some Bok Choy that I picked up at an Asian market.

Provided by Just Call Me Martha

Categories     Chicken Breast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup chicken stock or 1/4 cup canned broth
1/4 cup dry sherry
1/4 cup soy sauce
1 teaspoon cornstarch
2 tablespoons peanut oil
3/4 cup cashews
5 green onions, white and green parts separated and thinly sliced crosswise
1 teaspoon minced peeled fresh ginger
1 clove garlic, minced
1/2 teaspoon peppercorn
1 1/4 lbs boneless skinless chicken, cut into 1 to 2 inch square pieces
salt & freshly ground black pepper
1 lb baby bok choy or 1 lb regular bok choy, chopped into 2 inch segments.

Steps:

  • In a small bowl, blend together chicken stock, sherry, soy sauce and cornstarch.
  • If cashews are raw: Heat I Tbsp peanut oil in a large skillet.
  • Add cashews and cook over moderate heat, stirring, until lightly browned, about 1 minute.
  • Using a slotted spoon, transfer the nuts to a plate.
  • Leave remaining oil in pan.
  • If cashews are roasted and salted, skip to next step.
  • Add 1 Tbsp peanut oil to pan.
  • Add the white part of the green onions, the ginger, garlic and peppercorns.
  • Cook, stirring, for 1 minute.
  • Add the sauce.
  • Place chicken in a single layer in the skillet and season with salt and pepper.
  • Arrange the bok choy in a layer over the chicken.
  • Cover and cook until the chicken is cooked through and the bok choy is tender, 5 to 7 minutes.
  • Thicken with additional mixture of cornstarch and cold water (1 tsp of each).
  • Transfer the chicken, bok choy and sauce to serving platter.
  • Garnish with the greens of onions, cashews and serve with steamed rice.

Nutrition Facts : Calories 423.4, Fat 22.8, SaturatedFat 4.4, Cholesterol 91.5, Sodium 1434.1, Carbohydrate 15.4, Fiber 2.7, Sugar 3.7, Protein 38.5

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