Quick Chicken And Bacon Sauté Food

CHICKEN AND CABBAGE SAUTE

Steps:

• Heat oil in large pot over medium high heat.
• Add garlic and chicken, saute until chicken is no longer pink.
• Add onions and mushrooms, saute until onions are translucent.
• Add cabbage, saute until cabbage is soft, about 5 minutes.
• Add chicken broth and reduce heat to medium. Cover and cook about 7 minutes or until cabbage is tender.
• Increase heat to medium high and saute 2 minutes or until liquid evaporates.

GOLDEN CHICKEN

Steps:

• Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat
• START COOKING
• Scrub the potatoes clean, finely slice in the processor, then tip into the medium pan and cover with boiling water and the lid.
• Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with sea salt and black pepper.
• Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch.
• On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin.
• Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.
• Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer. Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf.
• Halve the leeks lengthways, rinse under the tap, then finely slice. Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often.
• Finely slice the bacon and add to the chicken pan, tossing regularly.
• Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top. Serve with the gratin.

PASTA WITH SAUTEED CHICKEN LIVERS AND BACON

Steps:

• Fry the bacon in a pan until crisp. Remove and drain on paper towel. Place the vegetable oil in a non-stick large pan. Add the onion slices into the pan and saute until the onions become translucent. Add the chicken livers into the pan and cook until the livers show no signs of blood. Add in the seasoning, mushrooms and sherry. Continue cooking, tossing frequently until the mushrooms begin to soften. Re-season if necessary. Reduce the sauce so that it thickens slightly. Place the cooked pasta in the bottom of a large pasta bowl. Toss the pasta with the butter to coat evenly. Pour the chicken livers and its sauce over the center of the pasta. Break the crisp bacon into bite size pieces and place them over the livers. Sprinkle the entire serving dish including the edges of the dish with some more of the freshly chopped parsley and grated Parmesan, if desired. Serve immediately with hot Italian bread and your favorite red wine.

QUICK CHICKEN AND BACON SAUTé

Steps:

• Cut bacon into 1/2 inch pieces.
• Cut the chicken across the grain into 1/2 inch slices and sprinkle with salt.
• Cut the scallions, including the green tops, into thin slices.
• Brown the bacon in a large frying pan.
• Remove it from pan.
• Put half the chicken in the pan and cook over medium-high heat, stirring frequently, about 3 minutes.
• Set aside with cooked bacon.
• Cook remaining chicken in the same way.
• Return all the chicken and bacon to the pan and cook for another 5 minutes, until chicken is done.
• Add the wine or stock and stir to deglaze the bottom of the pan.
• Stir in the scallions.
• Season to taste with salt and pepper.

ZUCCHINI SQUASH AND BACON SAUTé

Steps:

• Cut bacon into approximately 1-inch size pieces and fry until crisp. Add chopped onion and sauté for a few minutes to lightly brown.
• Add sliced zucchini, minced garlic, salt, pepper and stir.
• Cover and lower heat. Simmer on low heat, stirring occasionally until squash gets soft.
• Add quartered tomatoes and simmer for 5-10 minutes more.

SAUTEED KALE WITH BACON

Steps:

• Start by washing and chopping your kale.
• Chop bacon, onion and mince garlic.
• In a skillet, cook bacon until crispy.
• Add onion and garlic and sautee until golden brown.
• Add kale and sautee until wilted.
• Season with salt and pepper. Serve.

BACON CHICKEN

Steps:

• Cook bacon in 12" skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don't wash or wipe it. Add butter and olive oil to skillet.
• Saute chicken breasts in this mixture over medium heat, turning once, until chicken is almost cooked and just barely pink in center. The internal temperature should be 155 degrees F. This should take 8-10 minutes. Place chicken in ungreased 12x8" baking dish.
• Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes or until chicken is thoroughly cooked and cheese is melted.

CHICKEN, BACON AND CORN CHOWDER

Steps:

• In a large Dutch oven over medium heat, melt butter.
• Add onion, garlic and jalapeño pepper and saute for 3-5 minutes, or until vegetables are soft.
• In a small bowl, mix soup and broth together until smooth.
• Add soup mixture, Rotel, corn, bacon and chicken to the vegetables and cook for 20-25 minutes, stirring frequently.
• Add milk and cook for another 5-10 minutes.
• Just before serving, add the cheese and lots of fresh ground pepper to taste and heat until the cheese is melted.
• Serve warm with cornbread or fresh hot dinner rolls and a salad.

QUICK ROTISSERIE CHICKEN CORN CHOWDER

Steps:

• In a Dutch oven, saute bacon for approximately 8 minutes, until crispy. Remove bacon from pot.
• Add bell pepper, onion, celery, bay leaves and thyme to pot, and saute until tender, approximately 6 minutes.
• Add chicken, and saute a further four minutes.
• While the veggie and chicken mixture is cooking, puree 1 cup corn and 1 cup chicken stock with flour in a blender, creating a slurry. Add slurry, remaining stock, and milk to the pot.
• Let simmer for 15 minutes.
• Divide soup into 6 bowls and garnish with bacon and celery leaves.