Pan Roasted Chicken Breasts With Mushrooms And Leeks For Two Food

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PAN ROASTED CHICKEN BREASTS



Pan Roasted Chicken Breasts image

Make and share this Pan Roasted Chicken Breasts recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Chicken Breast

Time 45m

Yield 1 1/4 cups sauce, 4 serving(s)

Number Of Ingredients 13

4 skin on chicken breasts
salt and pepper
2 tablespoons olive oil
1 medium shallot, finely chopped (about 1/4 cup)
1 tablespoon all-purpose flour
1/2 cup ale (or beer of choice)
1 teaspoon Dijon mustard
1/2 cup low sodium chicken broth
1/4 cup heavy cream
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shredded gruyere cheese

Steps:

  • Preheat oven to 375°F.
  • Season chicken breasts on both sides with salt and pepper. Heat oil in a large oven-safe skillet over medium-high heat until almost smoking. Place chicken, skin side down, and sear until skin is well browned, 6 to 8 minutes. Turn chicken skin side up and transfer skillet to oven. Bake until the thickest part of the breast registers 160°F, about 15 minutes. Transfer chicken to large platter or individual serving platters and tent with foil.
  • Place skillet over medium heat, add shallot and cook until softened, stirring frequently. Add flour and cook 1minute, stirring constantly. Add Ale and cook until reduced by half, stirring to scrape browned bits from bottom of pan.
  • Stir in mustard, chicken broth, cream, thyme,1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until slightly thickened.
  • Remove from heat and whisk in cheese until melted and smooth. Drizzle about 3 tablespoons sauce over each breast, passing any leftover sauce along side. Serve immediately.

Nutrition Facts : Calories 443.4, Fat 30.3, SaturatedFat 10.8, Cholesterol 128, Sodium 312.4, Carbohydrate 3.9, Fiber 0.1, Sugar 0.1, Protein 35.6

PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY



Pan-Roasted Chicken with Mushrooms and Rosemary image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 8

1 (6-ounce) boneless chicken breast with wing attached, with skin
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
5 fresh white mushrooms, halved
2 shallots, halved
2 sprigs fresh rosemary
1/4 cup water
1/2 lemon, juiced

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
  • The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.

Nutrition Facts : Calories 539 calorie, Fat 36 grams, SaturatedFat 7.5 grams, Cholesterol 109 milligrams, Sodium 235 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 40 grams, Sugar 4 grams

PAN-ROASTED CHICKEN WITH LEEKS



Pan-Roasted Chicken With Leeks image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

3 slices bacon, cut into 1/2-inch pieces
8 chicken drumsticks (about 2 pounds)
Kosher salt and freshly ground pepper
3 cloves garlic, smashed
1 bunch leeks, white and light green parts only, halved lengthwise and sliced
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/2 cup half-and-half
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
  • Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
  • Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g

PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY



Pan-Roasted Chicken With Mushrooms and Rosemary image

This is a Tyler Florence recipe. I tweaked it just a bit, and the results were heavenly. EASY EASY EASY! Tastes fancy!

Provided by Japanese Delight

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 (6 ounce) boneless chicken breasts
kosher salt
fresh ground black pepper
3 tablespoons extra virgin olive oil
10 fresh white mushrooms, sliced
2 shallots, halved
2 sprigs fresh rosemary
1/2 cup chicken broth
2 tablespoons flour
1/2 lemon, juice of

Steps:

  • Preheat the oven to 350°F.
  • Season the chicken on both sides with a generous amount of salt and pepper.
  • Place a cast-iron or regular ovenproof skillet on the stove over medium heat.
  • Drizzle the pan with the oil and lay the chicken in the pan.
  • Cook for about 5 minutes until the begins to brown.
  • Throw in the mushrooms, shallots, and rosemary.
  • Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
  • The last thing to make is a quick gravy using the flavors left in the bottom of the skillet.
  • Take the chicken out of the pan(leave the mushroom, shallots and rosemary in the pan) and arrange on a dinner plate to keep warm while preparing the gravy.
  • Return the skillet to the stovetop.
  • Drizzle olive oil in the pan, and whisk in the flour.
  • Stir in the broth and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon.
  • Stir gravy, about 5 minutes.
  • Remove rosemary, and spoon gravy over the chicken.

Nutrition Facts : Calories 637, Fat 38.1, SaturatedFat 7.7, Cholesterol 108.9, Sodium 326, Carbohydrate 27, Fiber 5.3, Sugar 8.7, Protein 53.5

CHICKEN BREASTS WITH LEEKS AND MUSHROOMS



Chicken Breasts with Leeks and Mushrooms image

Categories     Chicken     Mushroom     Olive     Onion     Poultry     Sauté     Quick & Easy     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 12

1/4 cup flour
1/4 teaspoon paprika
1 whole boneless chicken breast with skin (about 3/4 pound), halved
1 tablespoon olive oil
the white part of 2 medium leeks, sliced, washed well, and patted dry
6 mushrooms, sliced
1/4 cup dry red wine
1/4 cup chicken broth
1/2 teaspoon dried thyme, crumbled
8 Kalamata or other brine-cured black olives, pitted and chopped
1 teaspoon drained bottled capers, chopped
fresh lemon juice to taste

Steps:

  • In a shallow bowl stir together the flour, the paprika, and salt and pepper to taste and dredge the chicken breasts in the flour mixture, shaking off the excess. In a heavy (preferably cast-iron) skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, turning it once, until it is golden brown. Reduce the heat to moderately low and stir in the leeks, the mushrooms, the wine, the broth, and the thyme. Cook the mixture, covered partially, for 25 to 30 minutes, or until the chicken is cooked through, and transfer the chicken to a platter. To the skillet add the olives, the capers, and the lemon juice and cook the mixture, stirring, for 1 minute. Serve the chicken topped with the leek mixture.

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