CHICKEN AND SNAP PEAS
When time is tight, nothing beats a 30-minute meal made in a single skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large skillet, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until deep golden, 8 to 10 minutes. Flip chicken and remove pan from heat. Tilt pan slightly and carefully remove fat with a spoon. Return pan to heat and add garlic, vinegar, sugar, and red-pepper flakes. Bring to a boil, then transfer pan to oven. Bake 17 minutes. Add snap peas and half the basil and bake 5 minutes more. Remove from oven, sprinkle with remaining basil, and serve.
Nutrition Facts : Calories 534 g, Fat 29 g, Fiber 2 g, Protein 53 g, SaturatedFat 8 g
CHICKEN WITH CREAMY MUSHROOMS AND SUGAR SNAP PEAS
This is a quickly and easily prepared one-pot dish. I serve it with baked potatoes and a green salad lightly dressed with oil, vinegar and cracked pepper. Don't be alarmed by the number of preparation steps in this recipe. I try to make all of my recipes very detailed to eliminate any guessing or possible mistakes. This is very, very easy to assemble.The recipe is adapted and modified from one I saw in "Food Network Magazine."
Provided by GREG IN SAN DIEGO
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees.
- Heat a large skillet over medium-high heat.
- Season the chicken with salt and pepper.
- Add 2 tablespoons oil to the skillet.
- Dredge 2 chicken cutlets in flour and place in the skillet.
- Cook until golden, about 2 minutes per side.
- Transfer chicken to a baking dish.
- Repeat with other 2 pieces of chicken.
- Cover the dish loosely with foil and place in the oven to keep warm while you prepare the vegetables.
- Add butter to the hot skillet.
- Add the mushrooms and green onions.
- Cook, stirring occasionally until the mushrooms brown, about 4 minutes.
- Add the broth and wine and bring to a boil, scraping up any browned chicken bits with a wooden utensil.
- Cook until the liquid is reduced by about 1/2, about 3 minutes.
- Add the cream and boil until the sauce thickens slightly, about 3 or 4 minutes. You can add a little Wondra sauce flour to enhance the thickening if you wish.
- Stir in the snap peas and heat through.
- Season with salt and pepper.
- Serve the chicken topped with the creamy vegetables.
Nutrition Facts : Calories 394.2, Fat 36.5, SaturatedFat 15.8, Cholesterol 76.4, Sodium 167.1, Carbohydrate 9.6, Fiber 2.8, Sugar 2.6, Protein 5.1
CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
- Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 445 calorie, Cholesterol 152 milligrams, Sodium 140 milligrams, Protein 38 grams
ONE-PAN CHICKEN AND POTATOES WITH SNAP PEAS
Make our One-Pan Chicken and Potatoes with Snap Peas dish for a hearty entrée. Explore this One-Pan Chicken and Potatoes with Snap Peas recipe today!
Provided by My Food and Family
Categories Vegetable Recipes
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Toss potatoes with 2 Tbsp. dressing; spread onto half the prepared baking sheet.
- Place chicken on other side of baking sheet. Reserve 1 Tbsp. of the remaining dressing for later use; brush remaining dressing onto chicken.
- Bake 25 to 30 min. or until chicken is done (165ºF).
- Combine peas with reserved dressing; toss with potatoes. Place next to chicken on baking sheet. Bake 2 to 3 min. or until peas are crisp-tender.
- Sprinkle with cheese.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
COUNTRY FRENCH CHICKEN WITH HERB AND BUTTER NOODLES
My husband enjoys this chicken dish. Herb and butter noodles and sugar snap peas are nice accompaniments. Recipe is from Rachael Ray's 30-minute meals.
Provided by CookingONTheSide
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In large skillet over medium high heat, warm the olive oil.
- Season the chicken, brown it in the oil for 2-3 minutes on each side, and remove to a plate.
- Return pan to stove and reduce heat to medium.
- Add butter to the pan and saute the shallots, carrots and mushrooms.
- Saute for 3-5 minutes until mushrooms darken and carrot bits are fork tender.
- Add tarragon and parsley and stir.
- Add wine and reduce liquid for 1-2 minutes.
- Add tomatoes to the sauce and stir to combine.
- Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
- Serve chicken with herb and butter noodles and sugar snap peas, if desired.
- To make noodles, toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.
- Season noodles with salt and pepper.
Nutrition Facts : Calories 913.5, Fat 42.5, SaturatedFat 15, Cholesterol 223.7, Sodium 757.8, Carbohydrate 63.4, Fiber 6.7, Sugar 12.3, Protein 59.5
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