SAGE CHICKEN AND POTATOES
Bring the fabulous taste of pot roast to chicken! Store-bought gravy infuses the dish with down-home flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange chicken, potatoes and carrots in baking dish.
- In small bowl, mix gravy, Worcestershire sauce, sage and garlic pepper. Pour over chicken and vegetables. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
- Bake 50 to 60 minutes or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 75 mg, Fat 1, Fiber 4 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 5 g, TransFat 0 g
POTATO CHIP CHICKEN TENDERS
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the oil in a heavy-bottomed skillet fitted with a deep-frying thermometer. Heat over medium heat until it reaches 350 degrees F.
- Season the chicken with salt and pepper. Mix the potato flakes and crushed chips together in a shallow dish. In a second shallow dish, mix the flour and some salt and pepper. Add the eggs to a third shallow dish. Dredge the chicken tenders on all sides first in the seasoned flour. Shake to remove any excess flour, then dip into the egg. Allow the egg to drip off. Dredge in the potato mixture until evenly coated.
- Carefully add the chicken tenders to the hot oil and cook until golden brown, 3 to 4 minutes per side. Transfer to a cooling rack over a paper towel-lined baking sheet. Sprinkle with more salt and serve warm.
LEMON & SAGE ROASTED CHICKEN
Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.
POTATO FLAKE CHICKEN
Convenient potato flakes and Parmesan cheese flavor chicken breasts with a crispy golden coating in this easy recipe from Jamie Saulsbery of Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned.
Nutrition Facts :
SAGE FRIED CHICKEN AND BACON WAFFLES
Provided by Food Network
Categories main-dish
Time 35m
Yield 1 large serving
Number Of Ingredients 19
Steps:
- To make Sage Fried Chicken: Dip and coat chicken breast in egg then cornflake mixture. Deep-fry for 5 to 6 minutes until golden brown and crispy.
- To make Bacon Waffles: Preheat waffle iron and coat well with nonstick spray. In a large mixing bowl, combine all of the dry ingredients and set aside. In a separate bowl, beat the eggs and mix in the buttermilk, milk, vanilla and butter. Pour the wet ingredients into the dry, stirring together lightly, leaving the batter slightly lumpy. Using a 6-ounce ladle, pour the batter in the center of the hot waffle iron. Place 2 slices of cooked bacon diagonally over each other and the waffle, making an X shape. Close the waffle iron lid. Cook until golden brown and slightly crispy. Remove to cutting board and cut into 4 squares. Place 2 waffle squares side by side on a plate then stack remaining 2 in the center on top of the first 2. Place the chicken breasts on top of this and secure in the center of each chicken breast with a wooden skewer. Top with warm maple syrup. Garnish with fried leeks and a 12-inch rosemary sprig.
GARLIC AND SAGE CHICKEN AND POTATO SAUTE
Make and share this Garlic and Sage Chicken and Potato Saute recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 28m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil and butter together.
- Over low heat, add sage and garlic and cook for about two minutes.
- Increase heat to medium high and add chicken and potatoes and cook for about three minutes.
- Season with salt and pepper to taste.
- Turn heat to low again, cover and cook for another ten minutes.
- Add chicken broth and cook uncovered for three minutes more.
- Sprinkle with chopped parsley and serve.
BUTTERMILK-BRINED FRIED CHICKEN WITH SAGE
There is no true definition of buttermilk, according to Anne Mendelson, the author of "Milk." Originally it was the liquid that separated from churned butter. In warm climates, like the American South or India, it refers to sour milk, since unrefrigerated milk turns within hours. Today most buttermilk is made from milk to which cultures of lactic-acid bacteria are added.
Provided by Christine Muhlke
Categories dinner, quick, main course
Time P1DT10m
Yield Serves 8
Number Of Ingredients 16
Steps:
- Twenty-four hours before cooking, prepare the brine: In a large bowl, whisk 1/4 cup plus 2 tablespoons water with the remaining brine ingredients until the salt has dissolved. Submerge the chicken pieces in the brine. Cover and refrigerate. (To save space, you can also put the chicken and brine in a large sealable bag.)
- When ready to cook, prepare the breading by whisking together 2 cups of the flour and 2 teaspoons kosher salt in a medium bowl. In a separate medium bowl, whisk the eggs to break them up, then whisk in the buttermilk. In a large bowl, whisk together the remaining 2 cups of flour, the cornmeal, sage, mustard, paprika, thyme and 1 tablespoon kosher salt.
- Dredge the chicken in the plain flour, then in the buttermilk, then in the cornmeal mixture, taking care not to let the breading get too thick. Let sit at room temperature for 20 minutes.
- Meanwhile, set a large 12-to-14-inch cast-iron skillet over medium-high heat and fill with oil to 11/2 inches below the top. Heat until the oil reaches 325 degrees. Working in batches, fry the chicken pieces, turning them 3 or 4 times to create an even, dark-golden crust. Cook until the internal temperature reaches 160 degrees, about 10 minutes. (Place a splatter guard over the pan as you fry.)
CRISPY SAGE & LEMON ROAST CHICKEN
Rub salt into the skin of the roast chicken and leave it overnight for a lovely crisp finish. Chicken and sage are a classic pairing for this Christmas main
Provided by Esther Clark
Categories Dinner
Time 2h
Yield Serves 4 (or 2 with leftovers)
Number Of Ingredients 8
Steps:
- The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.
- Heat the oven to 200C/180C fan/gas 6. Dab a little of the excess salt from the skin using kitchen paper.
- Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it's evenly spread out. Stuff the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
- Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.
Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 3.1 milligram of sodium
PROSCIUTTO SKEWERED CHICKEN WITH FRIED SAGE LEAVES
This succulent chicken dish makes a great Saturday night treat for two
Provided by Good Food team
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Put the chicken breasts between two sheets of greaseproof paper and beat with a rolling pin until roughly twice their original size. Lay two rippled slices of prosciutto on top of each breast and secure with cocktail sticks. Dust each breast lightly with flour, then season with salt and pepper. (Can be made several hours ahead up to this point, and chilled.)
- Heat the oil in a frying pan, drop in the sage leaves (they should sizzle) and fry for 30 seconds until just crisp. They can burn quickly so watch them. Lift out the leaves with a slotted spoon and drain on kitchen paper. Add the butter to the pan, let it melt, then fry the chicken for 3-4 minutes on each side until cooked and well browned. Remove from the pan and set aside.
- Pour in the wine, stirring well to scrape all the lovely sticky bits from the bottom of the pan. Let the mixture bubble until the wine is reduced by about half. Stir in the cream or crème fraîche, put the chicken back in the pan and heat through. Scatter the fried sage leaves on top and serve with pasta tossed with a little olive oil and some freshly chopped sage leaves.
Nutrition Facts : Calories 667 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 34 grams protein, Sodium 1.96 milligram of sodium
PAN FRIED PECAN CRUSTED CHEESY LASAGNA ROLLS & SWEET POTATO
A new twist on lasagna. Lasagna noodles with a very traditional cheese filling, but a light pecan crust and sauteed until golden brown. Then a simple sweet potato sauce made in just minutes. Served over a bed of sauteed kale is how I like to serve this. These are so pretty and delicate and can be made ahead, frozen or refrigerated and prepared when needed. Great for a dinner dinner party or just an every day meal.
Provided by SarasotaCook
Categories High In...
Time 1h
Yield 3 lasagna rolls each, 6 serving(s)
Number Of Ingredients 22
Steps:
- Pasta -- These can also be made ahead of time and refrigerated. Boil until tender. They are pan sauteed, so make sure they aren't falling apart - just tender. Simply follow the directions on the package. You can use fresh or boxed for this, but don't use NO boil noodles, they do not work as well.
- Cheese -- In a small bowl, mix the ricotta, fontina, parmesan, egg, nutmeg and pepper. Mix well to combine and set off to to the side.
- Breading -- In 3 small bowls, add the flour to the first one; the eggs to one for dipping; and add the nuts and bread crumbs for dredging.
- Lasagna -- Layout each lasagna noodle on a piece of parchment paper or foil (my trick, I spray with Pam or non-stick spray so they don't stick) and spread 2-3 tablespoons of the cheese mixture on each noodle and roll up. DON'T over fill. Then dredge lightly in the flour, then in the egg and finally in the bread crumbs. Make sure you get the ends too. Now, they are all done, but I prefer to cover and refrigerate for 30 minutes to firm up before pan frying. They just hold together much better. While your pasta set up, make the sauce and a nice salad or side dish.
- Sauce -- Remember, you can make these ahead as well and refrigerate and then just reheat. But, in a small sauce pan, add the butter and bring to medium heat. Add the garlic, shallots and saute until soft and tender. There is no need to brown them, just sweat and slowly cook. While the garlic and shallot sautes, cook the sweet potatoes in the microwave. 8-10 minutes until fork tender. Once tender, let cool enough to handle and then scoop out the flesh. Add the potato to the garlic and shallot mixture. Slowly add in the cream until you reach the consistency you like. I prefer 1 1/2 cups, but you can more or less if you like. It should be nice and creamy. I don't like my sauce too thin, but add as much as you like. As it simmers it will reduce a bit, so you can always add in a bit more cream. Don't worry. Add in the salt and pepper and taste for seasoning. The fresh sage and parsley should be added right before serving.
- Lasagna Saute -- In a large non-stick saute pan (it works best for this), add the olive oil and bring to medium heat. Add the noodles, seam side down first and saute until golden brown on all sides. Don't worry as some of the cheese will come out. These don't take too long.
- Serve -- My favorite way is to saute some kale or spinach and serve these pretty cheesy rolls over the bed of greens and top with the warm sweet potato sauce and garnish with grated parmesan cheese.
Nutrition Facts : Calories 1329.5, Fat 80.4, SaturatedFat 37.8, Cholesterol 298.1, Sodium 1145.4, Carbohydrate 102.7, Fiber 8.2, Sugar 7.5, Protein 51.5
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