Pan Seared Chicken Cutlets Food

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PAN SEARED CHICKEN CUTLETS



Pan Seared Chicken Cutlets image

Pan Seared Chicken Cutlets - thin boneless, skinless chicken breasts dredge in a homemade seasoning mix then cooked to perfection in under 15 minutes.

Provided by Lois

Categories     Main Dishes

Time 20m

Number Of Ingredients 9

4 boneless, skinless chicken breasts; pounded thin
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons Italian seasoning
1 teaspoon paprika

Steps:

  • In a small bowl, combine the salt, pepper, paprika, onion powder, garlic powder and Italian seasoning mix together. Combine it with the flour. Dredge the chicken cutlets in the flour mixture, dust off an excess and set aside while you heat up the cast iron skillet. Heat the oil in a heavy pan and add the chicken cutlets to the hot oil. Allow them to cook in the oil for about 5 to 7 minutes on each side until they are golden brown and reaches an internal temperature of 165° F. Remove the chicken from the pan to a serving platter. Keep covered until ready to serve.

Nutrition Facts : Calories 323 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 39 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 619 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

PAN-SEARED QUICK AND EASY CHICKEN BREAST CUTLETS



Pan-seared Quick and Easy Chicken Breast Cutlets image

Ready in 30 minutes or less! It is amazing how a few ingredients can make a delicious meal

Provided by Evelyn @ asimpletweak.com

Categories     Main Dish

Time 30m

Number Of Ingredients 9

1 pound chicken cutlets
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup mushrooms
1/2 cup grape tomato
1/3 cup white wine

Steps:

  • First, season the chicken cutlets with salt and pepper
  • In a nonstick pan, place your oil on medium high heat ( I am using olive oil for grilling and sautéing)
  • Place the chicken cutlets in the pan and let the meat sear for about 3 to 5 minutes each side or until a light golden color. If you are using chicken with skin always place skin side down first
  • after browning, set chicken aside so that we can begin to make our sauce

Nutrition Facts : Calories 421 kcal, Carbohydrate 4 g, Protein 49 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 160 mg, Sodium 1432 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PAN SEARED CHICKEN BREAST



Pan Seared Chicken Breast image

Provided by Food Network

Categories     main-dish

Time 23m

Yield 2 servings

Number Of Ingredients 7

2 plump chicken breasts, skin on
3 tablespoons olive oil, halved
Kosher salt
Freshly ground black pepper
6 sprigs fresh thyme
2 sprigs fresh rosemary
6 garlic cloves

Steps:

  • Preheat oven to 400 degrees F.
  • Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.

PAN SEARED CHICKEN WITH OLIVES



Pan Seared Chicken with Olives image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 29

Four 8-ounce boneless, skinless chicken breast halves
1/2 cup extra-virgin olive oil, plus more for searing
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons minced shallots (about 1 small)
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes, halved
2 teaspoons finely sliced fresh basil, optional
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, if needed
1/2 cup pitted kalamata olives, coarsely chopped
1 1/2 teaspoons minced shallots (about 1/2 small)
1/4 cup sherry vinegar
1/2 cup chicken broth (store-bought or homemade)
1 tablespoon Dijon mustard
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Winter Greens Salad, recipe follows, for serving, optional
1 cup wild arugula leaves
1 cup torn frisee leaves
1 cup thinly sliced radicchio (about 1/4 head)
1 1/2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 cup finely grated Pecorino Romano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
  • Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
  • Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
  • For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
  • Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
  • Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
  • Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.

PAN-SEARED CHICKEN BREASTS WITH SHALLOTS



Pan-Seared Chicken Breasts with Shallots image

Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.

Provided by Amy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, minced
⅓ cup dry white wine
½ cup chicken broth

Steps:

  • Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
  • Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g

PARMESAN CHICKEN CUTLETS



Parmesan Chicken Cutlets image

I know, the last thing RecipeZaar needs is another parmesan chicken recipe! But this one has it all! Not only is it low-fat and only has 3 points per serving but it's very easy (only 4 ingredients) and mighty tasty, too.

Provided by Claudia Dawn

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1/4 cup grated parmesan cheese
2 tablespoons Italian style breadcrumbs
1/8 teaspoon paprika
4 (4 ounce) boneless skinless chicken breasts

Steps:

  • Preheat oven to 400 degrees F.
  • In resealable plastic bag, combine cheese, crumbs, and paprika; shake well.
  • Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
  • Arrange on nonstick baking sheet bake until chicken is cooked through- 20-25 minutes.

CRISPY PANKO CHICKEN CUTLETS



Crispy Panko Chicken Cutlets image

This is a fast and easy recipe to make on a busy night. We especially like the crunch of the Panko bread crumbs. (Panko crumbs can be found in the Asian section of the supermarket.)

Provided by TasteTester

Categories     Meat

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
3/4 cup flour
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper, to taste
3 eggs, lightly beaten with 1/3 cup water
2 cups panko breadcrumbs
vegetable oil

Steps:

  • Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
  • Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
  • Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
  • Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

PAN-SEARED CHICKEN WITH THYME



Pan-Seared Chicken with Thyme image

A simple pan sauce can transform an everyday boneless, skinless chicken breast into a quick and delicious meal. For a finishing touch, garnish with a sprig of thyme.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves, cut in half lengthwise to make thin cutlets
salt and ground black pepper to taste
1 teaspoon dried thyme
¼ cup flour
4 tablespoons olive oil
2 sprigs fresh thyme
1 cup Swanson® Chicken Stock
¼ cup white wine
2 teaspoons chicken bouillon granules
2 teaspoons cold butter
salt and ground black pepper to taste

Steps:

  • Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
  • Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
  • In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
  • Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
  • Spoon sauce over chicken before serving.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 7.1 g, Cholesterol 64 mg, Fat 18.1 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 454.6 mg, Sugar 0.6 g

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