Jump In The Pan Chicken Food

JUMP IN THE PAN CHICKEN

Jump in the Pan Chicken image

A simple saute in the pan that creates its own creamy lemon caper sauce. Serve with rice, noodles, mashed potato or green salad. From Jill Dupleix

Provided by abloom69

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 skinless chicken breasts
2 tablespoons flour
sea salt
pepper, freshly ground
2 tablespoons olive oil
1 tablespoon butter
1 garlic clove, crushed
4 bay leaves
2 tablespoons capers, well rinsed
1/2 cup dry white wine
1 tablespoon lemon juice
2 tablespoons Italian parsley, chopped

Steps:

Place chicken breasts between two sheets of plastic wrap or wax paper and bash flat with a meat pounder or a rolling pin, and I mean as thin as a coin - almost breaking up.
Tear the chicken into little rags with your fingers, and toss lightly in flour, seasoned with salt and pepper.
Heat the olive oil and butter in a heavy bottomed frying pan, when hot, add chicken, scattering the pieces so they don't clump together. Instead of stirring, move the pan on the heat and flip chicken pieces until lightly golden, so they jump in the pan.
Add the garlic, bay leaves, capers, sea salt, and pepper. Remove the pan from the heat and add the white wine, return to a high heat. Let the wine bubble away, again jiggling the pan like crazy.
When there is only a little wine left, add lemon juice and parsley, jiggle the pan until the sauce comes together and looks creamy. Taste and adjust if needed then Serve immediately.

Nutrition Facts : Calories 322.4, Fat 11.9, SaturatedFat 3.4, Cholesterol 110.3, Sodium 265.9, Carbohydrate 4.7, Fiber 0.3, Sugar 0.4, Protein 41.5

PAN-ROASTED CHICKEN BREASTS

Pan-Roasted Chicken Breasts image

These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 17m

Yield 4

Number Of Ingredients 7

Ingredients

4 boneless chicken breast halves with skin
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh herbs (thyme, parsley, rosemary)
2 tablespoons olive oil
¼ cup apple cider vinegar
4 tablespoons cold butter, cut into small pieces
1 tablespoon chicken broth (or water), if needed to thin sauce

Steps:

Season chicken on both sides with salt and pepper.
Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

Nutrition Facts : Calories 462.4 calories, Carbohydrate 0.3 g, Cholesterol 157.2 mg, Fat 30 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 11.5 g, Sodium 243.5 mg, Sugar 0.1 g

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Jump In The Pan Chicken Food

JUMP IN THE PAN CHICKEN

A simple saute in the pan that creates its own creamy lemon caper sauce. Serve with rice, noodles, mashed potato or green salad. From Jill Dupleix

PAN-ROASTED CHICKEN BREASTS

These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.

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