PANKO CRUSTED CHICKEN WITH LEMON CREAM SAUCE
A couple of years ago, I won a Knorr Cookoff with this Panko Chicken with Lemon Cream Sauce! It's an easy breaded chicken recipe topped with a creamy lemon sauce!
Provided by Sweet Basil
Categories Mom's Best 100 Easy Chicken Recipes
Time 25m
Number Of Ingredients 19
Steps:
- Place the egg in a dish.
- In another dish place the flour, salt and pepper.
- In one last dish place the panko, lemon zest and parmesan cheese.
- Place the chicken between two pieces of plastic wrap or a ziploc bag and pound to 1/4 inch thick.
- Remove the breasts and slice them diagonally creating 4 chicken breasts instead of 2.
- Heat a skillet over medium-low heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.
- Dredge the chicken in the flour mixture, then egg and lastly the panko.
- Add two breasts at a time to the skillet and cook 3-4 minutes per side or until golden and cooked through, adding more oil and butter to the pan as needed.
- Meanwhile, heat a saucepan over medium heat and add the butter, and concentrated stock.
- As the two begin to melt add the garlic and cook until everything is melted together and the garlic is fragrant, about 1 min.
- Add the flour and whisk vigorously. Everything will come together in a clump. Continue to whisk for an additional 30 seconds to 1 minute to cook out the flour-y taste.
- Quickly add the white wine and then the heavy cream.
- Season with salt and pepper.
- Whisk for a minute and reduce to a simmer, whisking occasionally, until thickened.
- Add the lemon zest, and lemon juice. Continue to whisk until everything is well incorporated.
- Remove from heat and serve over the chicken alongside sides such as asparagus, roasted mashed potatoes, fingerlings etc.
Nutrition Facts : ServingSize 1 g, Calories 771 kcal, Carbohydrate 46 g, Protein 34 g, Fat 50 g, SaturatedFat 28 g, TransFat 1 g, Cholesterol 221 mg, Sodium 1019 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 19 g
PANKO CHICKEN WITH CREAMY SAUCE
Most of us make a lot of chicken dishes. This one is quick and easy, and full of flavor. It has been created for a Ready, Set, Cook contest. It uses seven RSC ingredients (two more than required), so you can omit the mushrooms if you are a non-mushroom lover. The timing is a little hard to calculate. Not counting the marinating (which I did overnight once and 8 hours for another time), I found that I could make all of the rest of the recipe within 50 minutes. But I was busy for a lot of the time.
Provided by Leggy Peggy
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken thighs and buttermilk in a bowl. Stir well. Cover and refrigerate for at least three hours. Overnight is okay, too. My chicken thighs were quite large, so I cut them in half to maximize the coverage of panko breadcrumbs (see note in Step 4).
- When ready to cook, pre-heat oven to 350 degrees Fahrenheit.
- Combine panko breadcrumbs, thyme, smoked paprika, lemon zest and salt in a bowl and stir well.
- Remove each thigh piece from marinade and dredge in the panko mixture. Transfer to a plate. Note: Panko breadcrumbs are larger and crispier than regular breadcrumbs. I love their taste and texture -- I cut the thighs in half so I can use more crumbs. If you leave the thighs whole, you will probably need only 1 cup of crumbs.
- Heat 2 tablespoons of the olive oil in a large skillet/frying pan. Brown the thighs, on both sides - about 4-5 minutes per side. Depending on the size of your skillet, you may need to do this in more than one batch.
- Transfer partially-cooked thighs to a baking dish and pop in the pre-heated oven for 20 minutes.
- While the thighs are cooking, wipe out the skillet/frying pan you used for the chicken, so you can use it again. Hey, why wash pots and pans unnecessarily. And slice the onions and mushrooms, and chop the garlic and parsley.
- Melt the butter in the wiped-out skillet and add the last tablespoon of oil. Heat. Then add the sliced onions and cook for 2 minutes. Then add the sliced mushrooms and chopped garlic. Cook, stirring frequently, until everything has softened.
- Stir in the cream and parsley. Heat through.
- When serving, spoon sauce over the chicken.
SPICY PANKO CHICKEN
My husband loves spicy foods and fried foods. I came up with this to satisfy his cravings but also make it much healthier for me to eat as well. I'm the type of cook that doesn't measure ingredients so The Spices and such listed below are to taste and may not be exact measurement. They are as accurate as I can get. I use egg beaters instead of eggs to cut out the fat and cholesterol..I cannot tell any difference.
Provided by WineLover77
Categories Chicken Breast
Time 40m
Yield 3 chicken breasts, 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 deg.
- *in one bowl combine the egg beaters and the hot sauce.
- *in another bowl add the the rest of the ingredients except for the olive oil and chicken.
- *dip chicken in the panko mix, egg mix, back to the panko mix.
- Add one tspn olive oil in a sautee pan.
- Brown the chicken for two min on each side then set aside on baking sheet.
- When all the chicken breasts are cooked 2 min on each side. Throw in the oven for approximately 15 minute More or less depending on the size of your chicken breasts.
Nutrition Facts : Calories 678.2, Fat 30.9, SaturatedFat 6.6, Cholesterol 92.8, Sodium 621.1, Carbohydrate 57.5, Fiber 4.5, Sugar 5.8, Protein 41.1
PANKO CHICKEN
Make and share this Panko Chicken recipe from Food.com.
Provided by dkemble212
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix melted butter, garlic and mustard. Set aside.
- Mix panko crumbs, Parmesan cheese, and parsley. Set aside.
- Coat chicken in mustard sauce on boths sides; dip chicken tops only in crumb mixture to coat.
- Lay chicken in baking pan, crumb mixture side up.
- Bake at 500 degrees for 15 minutes. Makes 4 servings.
Nutrition Facts : Calories 496.8, Fat 30.7, SaturatedFat 13, Cholesterol 149.8, Sodium 550.3, Carbohydrate 11.4, Fiber 1.3, Sugar 1.1, Protein 42
CHICKEN IN CREAMY PAN SAUCE
Chicken breasts simmered in a creamy sauce make an easy but elegant dinner.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
- Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
- Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 5.3 g, Cholesterol 84.2 mg, Fat 14.3 g, Fiber 0.1 g, Protein 21.4 g, SaturatedFat 5.8 g, Sodium 338.3 mg, Sugar 0.2 g
CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
PANKO CHICKEN TENDERS WITH LEMON-NUT DIPPING SAUCE
This recipe combines everything that's good about good, indulgent food: crispiness, butteriness, tanginess, cheesiness. When served with a red cabbage and champagne vinegar slaw, or a creamy potato salad, it is absolutely perfect.
Provided by Color Fell
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine flour, salt, and pepper with a fork in a bowl. Beat egg in a second bowl. Place panko in a third bowl.
- Dust chicken tenders with flour mixture to coat. Drench in egg, then in panko until completely coated.
- Bring oil up to sizzling in a large frying pan. Add tenders and fry until golden brown on the outside, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side.
- Remove tenders to a paper towel-lined plate and sprinkle with Pecorino Romano cheese.
- Melt butter in a small saucepan. Add walnuts and saute for 1 minute. Transfer walnut-butter mixture to a food processor; add lemon juice and parsley. Pulse or puree to preferred consistency. Season with salt and pepper. Serve sauce with warm tenders.
Nutrition Facts : Calories 503.6 calories, Carbohydrate 31.5 g, Cholesterol 151.1 mg, Fat 28.3 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 13.4 g, Sodium 777.5 mg, Sugar 0.7 g
PANKO-CRUSTED CHICKEN WITH CREAMY MUSHROOM-LEEK SAUCE
I made this with whatever I happened to have in the fridge that night and it was a quick meal to prepare! Delicious! Serve with mashed potatoes and a side veggie. Or slice up chicken and toss sauce with pasta.
Provided by FLOLUM
Categories Everyday Cooking Special Collection Recipes New
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Slice chicken breast into smaller fillets and season with salt and pepper. Coat fillets in beaten egg, then in panko.
- Heat oil in a large frying pan over medium heat. Add fillets and cook until no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
- Reduce heat to medium-low and add butter. When melted, add onion and leek. Cook for 2 minutes, then add mushrooms. Saute for 5 minutes, then add half-and-half. Cook until sauce has reduced a bit, about 3 minutes. Season with salt and pepper.
- Add chicken on top of the sauce and cook until heated through. Serve immediately.
Nutrition Facts : Calories 626.5 calories, Carbohydrate 54.5 g, Cholesterol 215.6 mg, Fat 35.6 g, Fiber 2.2 g, Protein 36.3 g, SaturatedFat 16.4 g, Sodium 479.2 mg, Sugar 5.2 g
SUPER SUPPERS PARMESAN CHICKEN WITH CREAMY SAGE SAUCE
This isn't a copycat recipe. This is THE recipe from Super Suppers. If you've ever made it, you know you love it. If you haven't, well get cooking already! By the way, the original recipe calls for Campbell's White Cream Sauce (Bechamel), but it is rather difficult to find. If you cannot find it, just use recipe #61333 and shoot for medium thickness.
Provided by Zoesmama
Categories Chicken Breast
Time 1h
Yield 3 chicken breasts, 3 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- Line a cookie sheet with foil and spray it with nonstick spray, or just use nonstick foil.
- In a medium bowl, mix together all of the ingredients under "chicken" except for the chicken, butter and oil.
- In a small measuring cup, mix together the oil and butter. This is called "liquid butter." You will need to save some of this for the sauce recipe.
- Add 1/4 cup of the liquid butter to the breadcrumb mixture and stir well.
- Coat each chicken breast with the mixture, pressing firmly while you coat.
- Place the chicken on the foil and bake for 40-45 minutes, until breading is golden brown.
- While the chicken is baking, make the sauce. Combine all of the sauce ingredients in a medium saucepan and whisk the ingredients together until well blended. Heat sauce until it simmers and serve with chicken. Enjoy!
BAKED CHICKEN PANKO
Make and share this Baked Chicken Panko recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In medium bowl, beat egg and milk together; add salt.
- Lightly dust chicken with the flour.
- Immerse chicken breasts into egg/milk mixture, coating thoroughly.
- Spread Panko onto large plate or into large bowl.
- Roll breasts in Panko, coating thoroughly.
- Spray 9x13 baking pan with cooking spray.
- Place chicken in the pan and then spray the chicken with cooking spray.
- Bake for 15-20 minutes until golden brown or internal temperature of 160 degrees F. (The time may be different depending on how thick your chicken breasts are).
- Optional: For cheese lovers, add 1/4 cup grated parmesan to panko.
PANKO CHICKEN WITH FRESH MARINARA
We're giving your hometown restaurant a run for their money with these crispy, crunchy tenders served with a chunky homemade sauce. Remember this recipe; it makes a crowd-pleasing appetizer, too! -Allison Paton, Scarborough, Maine
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a shallow bowl, beat the egg. In another shallow bowl, combine the bread crumbs, flour, parsley, garlic powder, salt and pepper. Dip chicken in egg, then roll in crumb mixture., In a large skillet over medium heat, cook chicken in oil in batches for 2-3 minutes on each side or until juices run clear. Drain on paper towels., Meanwhile, in a small saucepan, combine the marinara ingredients; heat through. Serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 16g fat (2g saturated fat), Cholesterol 120mg cholesterol, Sodium 260mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 33g protein.
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