CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large skillet over high heat. Season the chicken
- cutlets with salt and pepper. Cook the chicken until golden and cooked
- through, about 2 to 3 minutes per side. Transfer the chicken to serving
- plate and tent with foil to keep warm. Turn the heat to medium, add the
- shallot and the garlic and cook until tender, about 2 minutes.
- Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
- Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
- Sprinkle with parsley and serve immediately.
CREAMY HERB CHICKEN
Quick And Easy Creamy Herb Chicken, filled with so much flavour, ready and on your table in 15 minutes! You won't believe how easy this is!
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
- To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
- Stir in milk (or cream); season with salt and pepper, to taste.
- Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
- Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
Nutrition Facts : Calories 176 kcal, Carbohydrate 5 g, Protein 26 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 78 mg, Sodium 158 mg, Sugar 3 g, ServingSize 1 serving
HERB-CRUMBED CRISPY CHICKEN WITH SAFFRON CREAM SAUCE
Here is a great dish that is not to time consuming, but one that can be made for 2 people or up the ingredients for 10. I will say now and repeat below as I do not want anyone to miss this, cook chicken until crisp and serve sauce on the side otherwise chicken will go soggy. I have poured sauce over for presentation and photo purposes. Everyone else that I served, I served it on a plate, with sauce in gravy jug, so that it could be poured to one side, on the plate or alternatively it can be served in individual dipping bowls. It is a great accompaniment with the chicken but as I have said, the chicken comes out so lovely and crisp, you want that crispness to be enjoyed throughout the whole meal.
Provided by The Flying Chef
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pound each chicken breast so that they are approximately all the same thickness.
- In a medium bowl combine breadcrumbs, chives, parsley, garlic and tarragon.
- Toss chicken in flour to coat, shake off any excess and dip into eggs and then into breadcrumb/herb mixture, coat well. Repeat with remaining breasts cover and refrigerate about 20-30 Min's.
- Heat a couple of tablespoons olive oil in a large pan (Note: you may have to add extra during cooking as the breadcrumb mixture absorbs quite a lot.) Add chicken and cook until browned and crisp on both sides and cooked all the way through.
- It is hard to give an exact time per side as breasts vary in thickness, therefore cooking times will vary. If you think that the chicken is not cooked all the way through, but the outside will get too crispy if left on, just turn the heat down and continue cooking until done turning chicken occasionally.
- Cream Sauce.
- Heat butter in a pan, add onion and garlic, cook until soft.
- Add wine and saffron, simmer uncovered a few minutes to reduce slightly.
- Add stock, milk, cream, add a little water to cornflour mix and add to sauce. Stir until mixture boils and thickens, stir in tomato.
- To serve. Place chicken on plate with the sauce in a gravy jug or individual dipping bowls. As stated above you do not want to pour sauce directly over chicken just on the plate to one side, as the outside of chicken will go soggy, and you want to be able to enjoy the crunchy coating throughout the entire meal.
- I served this with garlic buttered spinach and mash, but it also pairs well with rice.
Nutrition Facts : Calories 694.4, Fat 36.8, SaturatedFat 16.2, Cholesterol 312.9, Sodium 675.1, Carbohydrate 40.9, Fiber 2.9, Sugar 4.5, Protein 44.7
CRISPY GARLIC BREADCRUMB CHICKEN
While not identical to a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you. One of the keys to this technique is to use panko breadcrumbs, which are much larger and more jagged than regular, fine breadcrumbs. This method also allows us to introduce some additional flavor, and moisture, thanks to the 'glue' we use to attach the crumbs.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 2
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Season chicken breasts on both sides with salt, black pepper, and cayenne.
- Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
- Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
- Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
- Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
- Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.
Nutrition Facts : Calories 633.7 calories, Carbohydrate 28.5 g, Cholesterol 183.8 mg, Fat 37.6 g, Fiber 2.7 g, Protein 53.5 g, SaturatedFat 15.4 g, Sodium 955.5 mg, Sugar 1.3 g
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