Chicken With Grapes Lemon And Cream Food

LEMON CHICKEN WITH GRAPES

Steps:

• Heat dressing in large skillet on medium-high heat. Add chicken; cook 10 min. on each side or until done (165ºF). Meanwhile, blend milk and cream cheese in blender until smooth.
• Transfer chicken to plate; cover to keep warm. Add cream cheese mixture and lemon juice to skillet; cook 2 min. or until heated through, stirring occasionally. Stir in lemon zest and grapes.
• Spoon sauce over chicken; top with parsley.

LEMON CREAM CHICKEN

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess., In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan., Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes., In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.

CHICKEN SCHNITZEL WITH PAN-ROASTED GRAPES

Steps:

• Heat oil in a large (12-inch) sauté pan over medium. Add the grapes, 1 1/2 tablespoons rosemary, the vinegar, 1/2 teaspoon salt and a pinch of black pepper. Cook for 5 to 7 minutes, tossing often and smashing down some of the grapes with the back of a wooden spoon as they begin to soften. Transfer the grapes and their juices to a small dish. Wipe out the skillet with a damp paper towel and set aside. In another small bowl, combine the sour cream, 2 teaspoons lemon juice (reserve the zest for serving), and 1/2 teaspoon salt.
• Place the flour in a shallow bowl or rimmed plate. In a second bowl, whisk together the eggs and mustard until smooth. In a third bowl, mix the panko with the remaining 1 teaspoon minced rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Pat dry the chicken with a paper towel and season with salt and pepper. Working one at a time, dip the chicken breasts into the flour, shaking off any excess, then into the egg mixture, and finally, the panko mixture. Place the prepared breasts on a plate until ready to cook. (At this point, the chicken breasts may be covered and stored in the refrigerator for several hours before cooking.)
• Heat 1/4 cup grapeseed oil in the sauté pan over medium-high heat. When the oil is hot (it should sizzle if you drop a bread crumb into the pan), place two breasts, evenly spaced, in the pan and cook for 1½ to 2 minutes on each side, until golden brown and just cooked through. Transfer to a plate lined with a paper towel and sprinkle with salt. Add the remaining 2 tablespoons grapeseed oil to the pan and repeat the process with the other two breasts.
• Transfer the chicken to a serving platter, spoon the grapes on top and sprinkle the lemon zest over the chicken. Serve with the lemon-sour cream on the side.

DIJON CHICKEN WITH GRAPES

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add creamer to the skillet; cook over medium-low heat, stirring to loosen browned bits from pan. Whisk in mustard until blended. Add grapes; cook and stir until heated through. Serve with chicken.

CHICKEN WITH GRAPES, LEMON AND CREAM

Steps:

• Heat the butter and oil in a large frying pan, add the chicken and cook quickly until lightly browned on both sides.
• Reduce the heat and add the stock, lemon rind and juice and rosemary. Season to taste, cover and simmer gently for about 10 minutes, until the chicken is tender.
• Remove the chicken from the pan, cover and keep warm. Boil the cooking juices to reduce a little. Add the chicken, cream and grapes and heat through gently, then adjust seasoning.
• Serve with noodles or boiled rice.

GARLIC CHICKEN AND GRAPES

Steps:

• Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
• In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
• If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.

CHICKEN WITH RED GRAPES AND MUSHROOMS

Steps:

• Melt butter with oil in a large skillet over medium high heat. When hot, add chicken breasts. Brown 3 to 5 minutes on both sides until golden.
• Add mushrooms, and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine, making sure to loosen any brown bits from bottom of pan. Simmer for 5 minutes.
• Stir in cream. Add salt, pepper, and thyme. Reduce heat to low, and cover. Simmer for 5 to 7 minutes, stirring occasionally.
• Remove cover. Reduce cream for 3 minutes, until thickened. Add red grapes, and heat through.

CHICKEN WITH LEMON AND CREAM

Steps:

• Heat oil in a heavy based fry pan and add the chicken pieces and cook until golden on both sides and then add the onion and the parlic and cook a few minutes more and then add the rosemary, salt, pepper, white wine and the juice of the first lemon and continue to cook, add a little water or stock to prevent sticking until the chicken is cook through, turning the chicken occasionally - which should take about 20 to 25 minutes.
• Add the cream and the rest of lemon juice and rind and cook for a few minutes or until the sauce has thickened.
• Serve with buttered noodles and a green salad or steamed vegetables.