ROASTED CHICKEN WITH CREAMY WALNUT SAUCE
This Turkish-inspired sauce makes a wonderful alternative to a classic bread sauce
Provided by Emma Lewis
Categories Dinner, Main course
Time 55m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
- Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
- When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside
Nutrition Facts : Calories 1245 calories, Fat 86 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 1.76 milligram of sodium
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
PAN-ROASTED CHICKEN IN CREAM SAUCE
This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat - you could swap them out for another wild mushroom or even button mushrooms in a pinch - and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end - or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.
Provided by Sam Sifton
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
- Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
- Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
- Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
- Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.
PAN-ROASTED CHICKEN WITH CREAMY MUSTARD SAUCE
Provided by Daphne Brogdon
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
- Preheat the oven to 400 degrees F
- Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
- Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
- Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.
LINGUINE WITH CHICKEN AND WALNUT SAUCE
Provided by Liza Davies
Categories Milk/Cream Chicken Nut Pasta Poultry Sauté Walnut Pea Winter Bon Appétit New Jersey
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate. Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes. Mix in 1/3 cup walnuts and peas. Add cream and broth and boil until thickened to sauce consistency, about 6 minutes.
- Mix linguine, remaining 1/3 cup walnuts and chicken into sauce. Toss until heated through. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.
ROASTED CHICKEN WITH BALSAMIC VINEGAR AND HERBS
The Balsamic vinegar gives the chicken a great taste along with all the other spices. This is a must try!
Provided by Timothy H.
Categories Chicken
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Marinate The Night Before:.
- Rinse and trim the chicken. Salt and pepper chicken pieces on both sides. Lay the pieces flat, skin side up, in a glass baking dish and sprinkle with the fresh garlic, herbs, and onion. Pour vinegar and oil over the chicken, cover with plastic wrap and refrigerate. Turn the pieces once or twice while in the marinade.
- To Bake:.
- Preheat the oven to 375 degrees.
- Cut the potatoes 1 inch cubes for roasting. Sprinkle them with salt and pepper, coat them with olive oil. Set them aside.
- Remove the chicken from the marinade, reserving the liquid. Strain the marinade through a fine sieve.
- Reserve the liquid for making the gravy.
- Put the potatoes on the bottom of a large roasting pan and place the chicken pieces skin side down on top of the potatoes. Bake for 30 minutes. Turn chicken skin side up and roast for an additional 45 minutes. The chicken will be golden brown with a crispy skin.
- Remove chicken to a platter and cover with foil to keep warm.
- Turn oven temperature up to 450 degees.
- Continue to roast the potatoes in the pan for 15 -20 minutes until they are soft in the center when tested with a fork. Add the potatoes to the chicken platter. Cover with foil and keep warm.
- Transfer the roasting pan to a burner on medium high heat. Deglaze the pan with the strained chicken marinade, loosening any browned bits on the bottom of the pan. Add the chicken stock and bring to a boil and cook for 5 more minutes.
- Mix the cornstarch with the cold water until it is smooth and add to the sauce in the pan stirring well. Boil for 2-3 minutes, or until thickened . Ladle some of the sauce over the chicken and potatoes and place the extra sauce in a gravy boat. The masterpiece is ready to be served.
- For an alternative way to thicken the sauce make a paste with 2 tablespoons of soften butter and 1 ½ TBSP of flour. Add it to the boiling sauce instead of the corn starch paste. Why should you do it? " because some time you feel like a nut, and sometime you don't !".
CHICKEN WITH WALNUT SAUCE
Steps:
- Bring a pot of chicken stock or water to a boil (starting with stock will mean even more flavorful chicken and even better stock when you're done). Add the chicken, onions, carrots, celery, parsley stems, salt, and pepper; the liquid should just cover the chicken. Simmer, uncovered, over low heat, until the chicken is cooked through, about 30 minutes. Remove the chicken and cool to room temperature. Strain the stock and set aside.
- Put the bread in a bowl and saturate it with some of the stock. Squeeze any excess liquid out of the bread, then place it in a food processor with the parsley leaves, walnuts, garlic, and chile. Process until the walnuts are ground, then, with the machine running, pour in enough of the reserved stock to form a creamy sauce, about 2 cups. Reserve the remaining stock for another use.
- Season the sauce with salt and pepper. Carve the chicken and serve it with the sauce.
- Walnut Chicken Salad
- When the chicken is cooked, remove the meat from the bones and chop into small pieces; combine with enough of the sauce to create a chicken salad. Serve at room temperature.
SAUTéED CHICKEN WITH WALNUT SAUCE
Provided by Mark Bittman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Turn the heat to medium under a nonstick skillet large enough to hold the chicken pieces without crowding them; use two skillets if necessary. Cook on the first side about 10 minutes, rotating the pieces and adjusting the heat as necessary to brown the pieces evenly. As the pieces brown, season with salt and pepper. Cook the second side as you did the first, then turn once or twice more until done, a total of 20 to 30 minutes. (You can check for doneness by cutting into the pieces; there should be no sign of blood, although traces of pink are all right. The breast and wing pieces will finish cooking first; keep them warm in a low oven, or just set them aside and serve them less than piping hot.)
- Meanwhile, soak the bread in the milk or stock. Put the walnuts, garlic and some salt in the container of a food processor, and pulse to grind coarsely. Gently squeeze some liquid from the bread, and add the bread to the container, along with the oil. Process until combined but not puréed. Add as much of the remaining milk or stock as necessary to give the mixture a mayonnaise-like consistency. By hand, add the paprika or chili powder, and stir in the parsley if you are using it. Taste and adjust seasoning as necessary.
- Serve the chicken hot or at room temperature with the sauce spooned over it.
WALNUT-CRUSTED CHICKEN BREAST
I almost never order a nut-crusted entree in a restaurant, as they often feature a sugary glaze or a too-sweet nut, like pecan or macadamia. That's not an issue here since we're going with buttery, subtly bitter walnuts, held on with a very savory 'nut glue,' made with a garlic and mustard base. This protective layer of deliciousness makes boneless, skinless chicken breast taste like it was just carved off a freshly roasted carcass.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
- Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
- Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
- Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
- Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 13 g, Cholesterol 65.4 mg, Fat 34.8 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 3.9 g, Sodium 523.5 mg, Sugar 4.4 g
ROASTED CHICKEN WITH CHEESY, CREAMY SAUCE.
You could hear the lunch bell ring from all the way over at the barn. Dong! Dong! Dong! "It's time for lunch!" Jerry shouted. He jumped down off the tractor and headed for the old pickup truck. "Whata we having?" yelled Bubba. Dennis smiled, "We having that lip smacking good chicken with that sauce!" Everyone piled into the back of the truck and made their way to the table, it was piled high with tasty chicken, sauce in a gravy ladle and some nice red tomatoes. Hurry up and pass that down here...Granddad boldly nodded. Feel free to add the sauce to potatoes or vegetables as suggested by Jen T who must be a genius! Thanks, Jen! But most of all *enjoy* and gather around the table and rest a spell.
Provided by Andi Longmeadow Farm
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees or 176 Celsius.
- Using a bowl, roll chicken breasts thinly with mayonnaise.
- Put corn flake crumbs in a zip-loc bag. with salt, pepper, garlic powder, paprika, and red pepper (if using).
- Throw chicken (covered with mayo) in corn flake mixture.
- Spray a baking pan with cooking spray, and place chicken in sprayed pan.
- Bake for 25 to 35 minutes (if larger chicken breast adjust for longer cooking time). Internal temp of chicken must be 180 degrees or 83 Celsius.
- Easy Sauce: In medium sauce pan whisk milk into mayonnaise, and warm over medium heat, stirring occasionally.
- Add cheese, thyme, pepper, and optional Tabasco sauce. Adjust seasoning to taste, stirring until cheese is melted.
- Heat until thickened slightly, (about 3 minutes).
- Serve chicken on platter with sauce in gravy boat.
Nutrition Facts : Calories 208.9, Fat 6.6, SaturatedFat 2.9, Cholesterol 87.2, Sodium 827.8, Carbohydrate 7.8, Fiber 0.3, Sugar 0.8, Protein 28.3
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