CHICKEN WITH MUSTARD MASCARPONE MARSALA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
- While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
PAN-FRIED CHICKEN WITH MASCARPONE
This is the first recipe I cooked from the River Cafe Restaurant and it is really easy and really good. The recipe calls for you to use a whole, boned chicken, but I prefer to buy skin on chicken breasts and just use them. Please use fresh lemon juice.
Provided by A la Carte
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat your oven to 450f.
- Loosen the skin to make a pocket on each breast.
- Mix the fresh rosemary with the mascarpone and season with salt and a good amount of pepper (if you like it!).
- Place 1/2 of the mascarpone in each pocket of the chicken. Season each breast with salt and pepper.
- Heat the oil over hot heat, in a large oven proof frying pan. Brown the chicken quickly on both sides.
- Put the frying pan into the hot oven and roast for about 15 minutes or until cooked through. (Depends on the size of the chicken, but you should test it for doneness).
- Remove the pan from the oven and over a medium flame, add the lemon juice. It will combine with any mascarpone that leaked out, and the chicken juices.
- Turn the chicken to coat with the sauce and serve.
- I like this over wilted garlic spinach, which picks up the juices nicely!
Nutrition Facts : Calories 323.1, Fat 20.3, SaturatedFat 4.8, Cholesterol 92.8, Sodium 92.4, Carbohydrate 4.4, Fiber 0.4, Sugar 1.1, Protein 30.5
TARRAGON CHICKEN
Seasoned pan-fried chicken breasts in a delicious creamy tarragon sauce. Quick and easy to prepare, it's a great comfort food dinner!
Provided by Nicky Corbishley
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan over a medium-high heat.
- Take the chicken breasts and sprinkle the salt and pepper over both sides.
- Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden.
- Turn the chicken over and move them to one side of the pan.
- Add the onions and garlic, and cook for 3-4 minutes, stirring the onions often, until the onions are soft.
- Add in the white wine, and allow to simmer for 3-4 minutes, until the wine has nearly all evaporated.
- Add the chicken stock and dried or fresh tarragon, then pour in the cream.
- Stir together and bring to the boil.
- Simmer gently for 6-8 minutes, until the sauce has thickened, and the chicken is completely cooked through.
- Serve the chicken and sauce sprinkled with a little more fresh tarragon and black pepper.
Nutrition Facts : Calories 459 kcal, Carbohydrate 6 g, Protein 39 g, Fat 28 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 174 mg, Sodium 753 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 13 g, ServingSize 1 serving
PAN-FRIED GLAZED CHICKEN WITH BASIL - WW
I was just about to post this recipe and one other came up as nearly the same, although that one is broiled and missing the olive oil. It is a very good dish and the sauce works well with rice. I should try it broiled too, but I don't know if the pan sauce would be as good without the catch from the chicken. The original WW recipe is this one, plus 2 tbs olive oil. This is WW POINTS: 4 Exchanges: 3 Very Lean Meat.
Provided by LilPinkieJ
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle both sides of chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat.
- Add chicken; cook 5 minutes or until lightly browned. Turn chicken, and cook 6 minutes or until chicken is done.
- Stir in vinegar, honey, and basil; cook an additional 1 minute.
CREAMY PESTO CHICKEN WITH ROASTED TOMATOES
A fast and filling, all-in-one chicken dish
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
- Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
- Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.
Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.82 milligram of sodium
CHICKEN STUFFED WITH HERBY MASCARPONE
This super-quick and special recipe for two is bound to become a My Good Food favourite
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the rosemary, garlic and seasoning. Place the chicken breasts on a board and lift, but don't detach, the skin. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.
- Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.
- Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.
Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 1.24 milligram of sodium
PAN-FRIED MOROCCAN CHICKEN
The oranges and mint in this low-fat Moroccan chicken will add zing to your dinner. The prep time includes 30min marinating time.
Provided by Sonya01
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chilli, chilli flakes, garlic, lemon juice, cinnamon, cumin, sultanas, pine nuts, half the olive oil and 1 teaspoon salt in a bowl. Mix well. Add chicken and refrigerate for 30 minutes.
- Heat the remaining olive oil in a large frypan. Add the chicken pieces and cook on one side for 1-2 minutes or until golden. Turn over, add the orange slices and cook for 2-3 minutes until cooked through. Stir through the mint. Serve with couscous and some low-fat yoghurt.
Nutrition Facts : Calories 421.4, Fat 17.5, SaturatedFat 2.3, Cholesterol 116, Sodium 137.8, Carbohydrate 17.9, Fiber 3, Sugar 10.5, Protein 48.9
PAN-FRIED CHICKEN IN MUSHROOM SAUCE
Creamy chicken and mushroom dish - a fabulous French seasonal recipe
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.
- Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
- While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
- Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.
Nutrition Facts : Calories 600 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.8 milligram of sodium
PAN FRIED CHICKEN
I've used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.
Nutrition Facts : Calories 645 calories, Fat 36g fat (12g saturated fat), Cholesterol 193mg cholesterol, Sodium 1242mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 59g protein.
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