HERBED CRANBERRY CHICKEN SAUTE
Put the leftover cranberry sauce from the holiday dinner to yummy use in this speedy saute. And by sprinkling "stuffing" seasonings over the chicken, you've added yet another holiday taste. Please don't forget that cranberries are loaded with antioxidants.
Provided by Developed for CFC by Monda Rosenberg
Yield 4
Number Of Ingredients 20
Steps:
- Melt butter in a large wide frying pan set over medium-high heat. Add the chicken and cook until golden, from 3 to 4 minutes a side. Reduce temperature if it is turning dark brown.
- Pour the broth over the chicken and reduce the heat to medium-low. Cover and cook 4 minutes for breasts and 3 minutes for thighs. Add the cranberry sauce to the broth. Evenly sprinkle chicken and sauce with sage and thyme. If using hot sauce, add to the sauce. Stir sauce as best you can. Then turn the chicken.
- Continue cooking, adjusting heat so mixture barely simmers and cook until chicken feels springy when pressed and meat thermometer reaches 165°F (74°C), about 4 to 5 minutes. Remove chicken to a plate and increase the heat to medium-high. Boil sauce gently, stirring constantly, until as thick as you like. Pour over chicken and sprinkle with parsley or green onions.
Nutrition Facts :
PAN-FRIED CHICKEN WITH HOISIN CRANBERRY SAUCE
No need for sides-this recipe makes a complete meal in just 30 minutes. The sweet, tangy cranberry sauce is perfect with chicken and couscous. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- Flatten chicken slightly; sprinkle with salt, ginger and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in eggs, then coat with crumbs., Cook chicken in oil in a large skillet over medium heat for 4-6 minutes on each side or until no longer pink., Combine the cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through., Saute zucchini in oil in a large saucepan until crisp-tender; add water and hoisin sauce. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Serve with chicken and cranberry sauce.
Nutrition Facts : Calories 695 calories, Fat 18g fat (3g saturated fat), Cholesterol 169mg cholesterol, Sodium 1215mg sodium, Carbohydrate 88g carbohydrate (33g sugars, Fiber 4g fiber), Protein 46g protein.
HERBED CRANBERRY CHICKEN
These juicy chicken breasts have very little salt, yet they are well seasoned and full of flavor. The chunky cranberry sauce and toasted pecans make the quick weeknight entree special. -Margee Berry of White Salmon, Washington
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Rub chicken with seasoning blend. In a large nonstick skillet, cook chicken in 1 tablespoon oil over medium heat for 4-5 minutes on each side or until a thermometer reaches 170°. Remove and keep warm., In the same skillet, saute onions in remaining oil. Stir in the cranberries, broth, cranberry juice, syrup and vinegar; bring to a boil. Reduce heat; cook and stir for 2 minutes. Return chicken to the pan; cook for 1 minute or until heated through. Sprinkle with pecans.
Nutrition Facts : Calories 263 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 109mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
- Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
- Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.
CRANBERRY-STUFFED CHICKEN
For the holidays or a Sunday dinner idea, I suggest this delightful main dish. My great-grandma used to roast this chicken for our family, and now I do the same for our nine grandchildren. Everyone relishes the moist meat and the tempting stuffing.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the celery, onion and cranberries in 1/2 cup butter until tender. Stir in the garlic, croutons, cornbread stuffing and enough broth to moisten; set aside. , Place chicken with breast side up on a rack in a roasting pan. Combine salt, pepper, poultry seasoning and sage; sprinkle over inside and outside of chicken. Loosely stuff with cranberry mixture. Melt remaining butter; brush over chicken. , Bake, uncovered, at 350° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for the stuffing, basting occasionally with pan juices. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving.
Nutrition Facts :
CHICKEN SAUTé FINE HERBES
Steps:
- Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender. Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill. Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan juices over it.
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- Combine the thyme, pepper, salt, and minced garlic together. Toss your chicken thighs in this mixture.
- Preheat your oven to 400 degrees Fahrenheit. In a large skillet, heat the butter over medium-high heat. Once melted and very hot, carefully place the chicken thighs in the pan, one at a time, skin side down. After adding each thigh, wait 10 seconds or so before adding the next thigh - this will make sure the butter stays hot enough to sear the thighs. In order to get super crispy skin, it’s very important to not move the thighs around after you place them in the pan.
- Allow the thighs to sear skin side down for 7-10 minutes (you can reduce the heat down to medium if the butter starts to burn). Carefully attempt to flip one of the thighs over using a pair of tongs. If the chicken flips over easily, the skin is crispy enough and you can flip them over. If the skin is sticking to the pan, wait an additional minute and try again. Repeat with the remaining thighs until they are all skin side up.
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