GARLIC PARSLEY CHICKEN
Your family will love this tasty garlic parsley chicken and so will you when you see how easy it is to make!
Provided by Judith Hannemann
Categories Main Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Place flour in a plastic bag and add the chicken, tossing the bag to coat the chicken.
- Heat 2 tbs oil over medium-high heat in a large skillet. Add the chicken to the pan and brown well on each side, about 5 minutes per side. Remove the chicken to a plate.
- Heat the remaining 1 tbs of oil to the skillet. Add the mushrooms and let them sear, stirring constantly. This should take about 3 minutes.
- Deglaze the pan with the chicken stock then add the garlic, parsley, tomato, cheese and butter. Stir until butter is melted.
- Add the chicken back to the pan and heat through. Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 369 kcal, Carbohydrate 17 g, Protein 29 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 90 mg, Sodium 251 mg, Fiber 1 g, Sugar 2 g
30 MINUTE GARLIC-PARSLEY CHICKEN-UNDER-A-BRICK
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 400 degrees F.
- Combine the garlic, parsley, almonds and lemon zest in food processor and pulse to grind into a dry paste. Loosen skin on chicken and layer 1/4 of the mixture under the skin on each piece of chicken. Wash your hands, grease the breasts with a liberal drizzle of extra-virgin olive oil and season with grill seasoning. Place skin side of the breasts down in the skillet and top with another, smaller skillet. Weight the pan with a brick. Cook to crisp skin, 6 to 8 minutes. Transfer the pan to hot oven and roast for 15 minutes.
CHICKEN BREAST WITH GARLIC AND PARSLEY
Steps:
- Preheat oven to 250 degrees F.
- Core tomatoes, cut in half horizontally, and remove seeds. Sprinkle with salt and pepper. Place tomato halves cut side up on a rack in the oven and cook for 1 to 1 1/2 hours, or until shriveled and partially dried. Puree half the tomatoes in a blender until liquefied, then add remaining tomatoes, olive oil, salt, and pepper. Puree until smooth. (Thin with a few tablespoons water if sauce seems thick.) Strain to remove any seeds and skins, and set aside until serving time.
- Preheat oven to 400 degrees F. Blanch garlic in a small pot of rapidly boiling, salted water for 1 minute. Drain and set aside to cool.
- Create a pocket for stuffing by running your fingers between the skin and meat of each breast, leaving one side attached. Season all over with salt and pepper.
- In a small bowl, combine chopped parsley and garlic. Divide into 6 equal parts and stuff each breast between skin and meat, spreading evenly. If necessary, tie skin to breasts to keep in place.
- Heat chicken fat or oil in a large, ovenproof skillet over medium high heat. Saute chicken, skin side down first, until golden brown, about 2 minutes per side. Transfer to oven and bake about 10 to 15 minutes. Set aside for 5 minutes, to redistribute juices before serving.
- Whisk tomato puree and coat 6 serving plates with it. Cut each breast into 1/2inch slices, across width. Arrange slices over puree and serve.
CHICKEN BREASTS WITH GARLIC AND PARSLEY
This a great Jacque Pepin recipe. My DH told me he can have it every day. I cut down on the butter to 1 TBS and it was still very good. Make sure that you dry the chicken breast cubes well with paper towels before you season them and don't dredge them in the flour until just before sautéing. If possible, prepare this dish in a 12-inch skillet (preferably nonstick), which is large enough to accommodate the chicken cubes in one layer.
Provided by PinnyLane
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into into 1 to 1 1/2 in cubes.
- Dry the chicken cubes with paper towels and toss them with the flour, salt and pepper in a bowl.
- Heat the oil in a 12-inch skillet until very hot but not smoking. Add the chicken cubes and cook in one layer turning occasionally, for about 3 1/2 minutes.
- Meanwhile, combine the garlic and parsley in a small bowl.
- Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken.
- Divide among 4 plates, add a wedge of lemon to each plate and serve within 15 minutes.
CREAMY GARLIC CHICKEN
This simple recipe developed by my father is delicious to any garlic lover. This is a great one dish meal when served over pasta or rice.
Provided by Kzatrini
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in skillet over medium/low heat and add garlic.
- When garlic becomes fragrant add the chicken and sour cream, increase heat.
- Cook until chicken is cooked thoroughly and sauce has slightly reduced.
- Add parsley and salt and pepper and allow flavors to blend.
- Serve chicken over rice or pasta with extra sauce.
Nutrition Facts : Calories 439.9, Fat 33.5, SaturatedFat 16.1, Cholesterol 145.7, Sodium 229.2, Carbohydrate 2.4, Fiber 0.2, Sugar 1.6, Protein 31.5
POT ROAST CHICKEN IN GARLIC, WHITE WINE & PARSLEY
Make and share this Pot Roast Chicken in Garlic, White Wine & Parsley recipe from Food.com.
Provided by English_Rose
Categories Whole Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 300°F Cook the shallots and garlic in a large casserole with 1 tbsp butter until softened. Add the pancetta and cook until the shallots begin to caramelize.
- Meanwhile, melt 1 tbsp of butter in a large deep frying pan and brown the chicken on all sides, then put it into the casserole, on top of the shallots. Pour the brandy into the hot frying pan and allow to bubble up, stirring and scraping. Put a lighted match to the brandy and stand back while it flames up.
- When the flames have subsided, add the wine and bring to the boil, then pour the liquid over the chicken.
- Add the stock and tuck in the bouquet garni. Cover and cook for 1 hour, or until cooked through.
- Remove the chicken from the casserole, cut into 8 portions and keep warm.
- Simmer the cooking liquor until reduced by two thirds, then add the cream and parsley.
- Return the chicken to the pan to heat through. Serve in deep bowls with mashed potato.
Nutrition Facts : Calories 939.4, Fat 56.7, SaturatedFat 23.1, Cholesterol 245.7, Sodium 402.9, Carbohydrate 23.2, Fiber 0.7, Sugar 3, Protein 49.6
ROAST CHICKEN DRUMSTICKS WITH PARSLEY & GARLIC
This recipe harbours all the flavours of a roast - without even having to turn the oven on
Provided by Good Food team
Categories Buffet, Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Heat a large, heavy-based lidded casserole or frying pan over a moderate heat. Add the oil and half the butter. Generously season the drumsticks with salt and pepper. When the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.
- Cover the casserole with a lid and leave the drumsticks to fry gently for 20-25 minutes, turning regularly. Remove the lid and add the remaining butter, along with the garlic, parsley and lemon juice. Take the casserole off the heat and leave the flavours to infuse for a few minutes before serving.
- Heat a large, heavy-based lidded casserole or frying pan over a moderate heat. Add the oil and half the butter. Generously season the drumsticks with salt and pepper. When the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.
- Cover the casserole with a lid and leave the drumsticks to fry gently for 20-25 minutes, turning regularly. Remove the lid and add the remaining butter, along with the garlic, parsley and lemon juice. Take the casserole off the heat and leave the flavours to infuse for a few minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 0.3 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
PARSLEY, OLIVE OIL, AND GARLIC SAUCE
From the "Seven Fires" Argentinian cookbook. This pesto-like sauce is offered in many restaurants as an alternative to chimichurri or salsa criolla. Use it on Recipe #478140 and other grilled meats.
Provided by zeldaz51
Categories Vegetable
Time 10m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before using.
ROAST CHICKEN WITH GARLIC, LEMON AND PARSLEY
At Hamersley's Bistro in Boston, this chicken is served with roasted potates and onions. The marinade is more like a wet rub. Prep TIme includes letting the chicken marinade. Recipe Source: Relish Mag
Provided by Ceezie
Categories Whole Chicken
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare marinade, combine all marinade ingredients in a food processor; process to a paste. To prepare chicken, coat chicken with marinade. Cover and refrigerate 4 hours or overnight.
- Preheat oven to 350°F
- Season chicken with salt and pepper; place on rack in roasting pan. Wrap garlic in foil and place alongside chicken. Roast 1 1/2 hours or until a meat thermometer inserted in thigh registers 170°F Remove from oven and let rest 20 minutes.
- Reserve pan juices in the roasting pan. Add broth and lemon juice. Squeeze roasted garlic cloves into broth mixture. Whisk, stirring to loose brown bits, and simmer until slightly thickened. Serve with chicken.
Nutrition Facts : Calories 575.4, Fat 41.9, SaturatedFat 10.4, Cholesterol 155.2, Sodium 519.8, Carbohydrate 8.2, Fiber 1.4, Sugar 0.6, Protein 40.8
CHICKEN WITH GARLIC, BASIL & PARSLEY
Make and share this Chicken With Garlic, Basil & Parsley recipe from Food.com.
Provided by Pineapple
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
- Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices.
- In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
- Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.
More about "garlic parsley chicken food"
CHICKEN BREAST WITH GARLIC AND PARSLEY - FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 20 mins
- Dry the chicken thoroughly with paper towels. In a medium bowl, toss the chicken with the flour and season with salt and pepper.
- In a large nonstick skillet, heat the olive oil. Add the chicken and cook over moderately high heat, turning occasionally, until lightly browned and just cooked through, about 4 minutes. Add the parsley and garlic to the skillet and cook, stirring occasionally, until the garlic is cooked through, about 1 minute. Transfer the chicken to 4 plates and serve with lemon wedges.
CHICKEN WITH GARLIC AND PARSLEY - THAT SKINNY CHICK CAN …
From thatskinnychickcanbake.com
JACQUES PEPIN CHICKEN WITH GARLIC AND PARSLEY - EATING …
From eatingeuropean.com
CHICKEN BREASTS WITH GARLIC AND PARSLEY - FOOD & WINE
From foodandwine.com
4/5
- Dry the chicken cubes with paper towels and toss them with the flour, salt and pepper in a bowl. Heat the oil in a12-inch skillet until very hot but not smoking. Add the chicken cubes and cook in one layer turning occasionally, for about 3 1/2 minutes.
- Meanwhile, combine the garlic and parsley in a small bowl. Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken. Divide among 4 plates, add a wedge of lemon to each plate and serve within 15 minutes.
SCHMALTZY POTATO FLATBREAD WITH GARLIC CRISPS RECIPE ON FOOD52
From food52.com
ONE POT GARLIC CHICKEN RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
GARLIC AND PARSLEY BUTTER CHICKEN WITH GNOCCHI - JO COOKS
From jocooks.com
GARLICKY BREADCRUMB CHICKEN THIGHS WITH ORZO AND GREENS
From more.ctv.ca
CHICKEN WITH GARLIC AND PARSLEY RECIPE | WOLFGANG PUCK - THE …
From thegourmetreview.com
PAN FRIED CHICKEN WITH LEMON GARLIC BUTTER - EAT SIMPLE FOOD
From eatsimplefood.com
[HOMEMADE] BRAISED TOFU AND MUSHROOMS : R/FOOD
From reddit.com
CHICKEN WITH GARLIC AND PARSLEY RECIPE - FOOD HOUSE
From foodhousehome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love