SAUTéED CHICKEN WITH ROASTED GRAPES
Provided by Julia Moskin
Categories dinner, easy, weekday, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. Line a rimmed sheet pan with parchment paper or a nonstick baking mat. Put half the grapes in the pan and roast 1 hour, turning grapes after 30 minutes. They will become wrinkled and golden
- Meanwhile, in a blender, purée remaining grapes until smooth. Strain through a sieve, pressing to release all juices from skins. Discard skins.
- In a large, heavy nonstick skillet, melt half the butter over high heat. Sprinkle chicken with salt and pepper and cook on both sides until golden brown, reducing the heat to prevent scorching, about 4 minutes per side. Add strained grape purée and simmer until chicken is cooked through and juice is syrupy, about 5 minutes. Transfer chicken to a serving platter and keep warm. Whisk remaining butter into sauce and cook over high heat for 1 minute. Add roasted grapes and heat through, then pour sauce and grapes over chicken. Sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 754 milligrams, Sugar 26 grams, TransFat 0 grams
CHICKEN WITH ROASTED GRAPES AND SHALLOTS
Provided by Bon Appétit Test Kitchen
Categories Chicken Roast Quick & Easy Low Cal Dinner Grape Shallot Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoon olive oil in large bowl to coat. Rub chicken with remaining 1 tablespoon olive oil; sprinkle inside and out with salt and freshly ground black pepper. Place thyme sprigs in cavity. Place chicken in large roasting pan; arrange grape mixture around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and grapes are shriveled, about 1 hour 10 minutes.
- Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and shallots around chicken. Transfer pan juices to small pitcher; spoon fat from surface of juices and discard. Serve chicken with pan juices alongside.
BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS
Quick skillet chicken flavored with peppers, onions, garlic, basil and balsamic vinegar. Makes chicken very tender and dinner is ready in less than 30 minutes.
Provided by Marie
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper.
- In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
- Transfer chicken to a plate.
- Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
- Add garlic and stir for about 1 minute.
- Stir in basil and vinegar and return chicken and juices to the skillet.
- Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
- Taste and adjust salt and pepper seasonings.
Nutrition Facts : Calories 313.8, Fat 16.9, SaturatedFat 2.6, Cholesterol 75.5, Sodium 147, Carbohydrate 13.3, Fiber 3.1, Sugar 7.2, Protein 27
SAUTEED CHICKEN WITH CHERRY TOMATOES
Adapted from Spices of Life by Nina Simonds.The wine and shallots make this delicious. It is quick to prepare and great for people watching their calories.
Provided by cookiedog
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
- Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
- Scoop chicken out onto a platter and serve with rice or over mashed potatoes.
PAN-SEARED CHICKEN BREASTS WITH SHALLOTS
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
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
ROASTED VEGETABLE CHICKEN
A whole chicken roasted with onion, carrots, celery and potatoes. Hearty and delicious on a cold evening, or any time!
Provided by sal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
- Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.
Nutrition Facts : Calories 458.6 calories, Carbohydrate 39.7 g, Cholesterol 97 mg, Fat 17.4 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 4.9 g, Sodium 147.8 mg, Sugar 6.8 g
CHICKEN BREASTS WITH TOMATOES, CARAMELIZED ONIONS, AND FETA CHEESE
Provided by Pam / For the Love of Cooking
Time 45m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp olive oil in a skillet over medium heat. Add onions then saute, stirring often, until golden brown and caramelized - about 15-20 minutes. Season with sea salt, to taste
- In a large grill pan, heat the other tablespoon of olive oil over medium-high heat and season the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Make sure the pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to the desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3-5 minutes before slicing so it stays nice and juicy. Slice into thin strips at an angle once it has rested.
- In the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add the caramelized onions and minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil. Enjoy!
CHICKEN WITH ROASTED TOMATO AND RED ONIONS
Steps:
- Preheat oven to 400 degrees F.
- In a medium bowl, combine tomatoes, onions, garlic, olive oil, herbs de Provence, red pepper flakes, 1/4 teaspoon salt and black pepper.
- Toss to evenly coat and transfer to a sheet pan lightly sprayed with olive oil.
- Roast for 12 to 15 minutes.
- Meanwhile, cut the chicken breast in half lengthwise into 2 thin cutlets.
- Season both sides with 1/4 teaspoon salt and pepper.
- Spray a large non-stick grill pan or skillet with olive oil over medium-high heat.
- When hot add chicken and cook about 1 1/2 to 2 minutes per side.
- To serve: Top chicken with roasted veggies and garnish with remaining basil.
Nutrition Facts : ServingSize 1 cutlet with veggies, Calories 179 kcal, Carbohydrate 7 g, Protein 25 g, Fat 5.5 g, Cholesterol 87 mg, Sodium 417 mg, Fiber 1.5 g, Sugar 3 g
CHICKEN BREASTS WITH HOLLANDAISE SAUCE
Steps:
- Gather the ingredients.
- In a small saucepan or the bottom of a double boiler, bring about 1 inch of water to a simmer (do not boil).
- In the top of a double boiler or a stainless steel bowl which will fit on a small saucepan, whisk the egg yolks with the lemon juice and water.
- Place the bowl or pan over the simmering water, making sure the bottom does not come in contact with the water. Whisk constantly for a minute or two, or until the egg mixture is warm and begins to thicken.
- Slowly whisk the melted butter into the egg yolk mixture. Cook over the simmering-not boiling-water, whisking constantly, until the sauce mixture has thickened. Remove from heat and stir in salt to taste and cayenne pepper. Cover and move to the preheated oven or a very low burner to keep warm.
- In a large skillet over high heat, combine chicken, onion, salt, thyme, pepper, and water to cover. Bring to a boil then reduce heat to low; cover and simmer for 20 to 30 minutes, or until chicken is cooked through and tender. The minimum safe temperature for chicken is 160 F.
- Alternatively, season the chicken breasts with kosher salt and freshly ground black pepper and saute in a large skillet in 2 tablespoons of butter. Cook until browned and thoroughly cooked, about 15 to 20 minutes, depending on thickness.
- Meanwhile, prepare rice following the package directions, along with a steamed vegetable side dish or tossed salad .
- Divide the rice among six plates.
- Top each mound of rice with a chicken breast.
- Spoon 2 to 3 tablespoons of the warm Hollandaise sauce over each chicken breast and add a steamed vegetable or salad, as desired.
- If desired, sprinkle paprika over the sauce.
Nutrition Facts : Calories 532 kcal, Carbohydrate 2 g, Cholesterol 338 mg, Fiber 0 g, Protein 42 g, SaturatedFat 22 g, Sodium 605 mg, Sugar 1 g, Fat 39 g, ServingSize 6 servings, UnsaturatedFat 0 g
CHICKEN LIVERS WITH GRAPES AND CARAMELIZED ONIONS
Categories Condiment/Spread Chicken Fruit Onion Appetizer Fall Grape Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (first course) or 2 (main course) servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onions with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon rosemary, stirring occasionally, until softened and golden brown, about 30 to 35 minutes. Transfer onions to a plate and loosely cover with foil.
- Pat livers dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then cook livers, turning over once, until browned and just pink inside, 4 to 5 minutes. Transfer to plate with onions.
- Add grapes and remaining 1/4 teaspoon rosemary and sauté over moderately high heat, shaking skillet, 1 minute. Add vinegar and deglaze skillet, stirring and scraping up brown bits. Swirl in remaining tablespoon butter, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over liver and onions and serve immediately.
SAUTEED CHICKEN BREAST WITH ROASTED GRAPES AND ONIONS
Here, I've paired a savory grape compote with sauteed boneless, skinless chicken, which is low in saturated fat and an excellent source of protein. But it would also be a good match for pork tenderloin or chicken sausage. Leftover roasted grapes are tasty spooned onto rye crackers spread with goat cheese or ricotta -- lunch for the adult set.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the grapes and onion with the rosemary sprigs, balsamic vinegar, 2 teaspoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper. Roast, turning once halfway through, 20 to 25 minutes.
- Meanwhile, cut the chicken breasts in half horizontally. Put a piece of chicken between 2 sheets of plastic wrap and pound with the smooth side of a mallet until the chicken is 1/4- to 1/2-inch thick. Repeat with the remaining pieces of chicken. Sprinkle all the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- In a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Cook the chicken until golden-brown and cooked through, 3 to 4 minutes per side. Remove and keep warm.
- Add the wine to the skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from the heat and let cool 1 minute. Add the butter and swirl until the butter is melted, about 30 seconds. Spoon the sauce onto 4 plates and add the chicken, then top with roasted grapes and red onions. Garnish with additional rosemary and serve immediately.
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4.8/5 (13)Total Time 1 hr 5 minsCategory DinnerCalories 411 per serving
- To caramelize the onions, heat the butter over medium low heat in a heavy ovenproof skillet. Add the onions cook for 20 minutes or so, stirring occasionally. When the onions are a deep golden color, remove from the pan and set aside.
- To make the chicken, preheat the oven to 400 degrees. Combine the flour, salt, chili powder, thyme, allspice, and black pepper. Dredge each piece of chicken in the flour mixture, shaking off the excess.
- In the same pan as the onions, heat the oil over medium high heat. Add each piece of chicken skin-side down and fry for a few minutes until golden brown; flip and cook for a few more minutes. Transfer to a plate (if it’s not fully cooked, that’s okay – it will finish in the oven – the idea here is just getting it browned on the outside).
- Turn the heat down and let the oil cool off a little bit. Add the wine – this will definitely bubble and sizzle! Add the broth and simmer until the mixture is thickened slightly. Add the onions and chicken to the pan (skin side up) and bake for 20 minutes.
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4.5/5 (2)Estimated Reading Time 50 secs
- Heat oil in a large ovenproof skillet over medium-high. Blot chicken with paper towels and add to skillet skin side down; add shallots. Cook chicken, undisturbed, until browned and crisp, about 5 minutes; turn shallots frequently to brown on all sides while chicken cooks. Turn breasts over and add thyme and grapes. Add vinegar and ¼ cup water to deglaze skillet. Season with salt and pepper.
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- In a large nonstick frying pan, heat 1 tablespoon of oil over moderately high heat. Add the fennel, 1 teaspoon of rosemary, and ¼ teaspoon of salt.
- Cook, stirring frequently, for about 12 minutes until the fennel is golden brown and almost done. Add the broth and bring to a boil.
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- Preheat the oven to 400°F. Rinse the chicken, pat dry with paper towels, and cut in in half to ensure even cooking. Salt and pepper each piece. Tenderize if desired.
- Heat 1/4 cup olive oil in a large skillet over medium high heat. Add the diced onions and shallots when oil is hot—sauté for 4-5 minutes or until ingredients are golden. Add the wine, lemon, rosemary, and grapes and cook for another 4-5 minutes on medium heat. Remove the skillet form heat and set aside.
- In a separate, large skillet, add a remaining olive oil on high heat and sear the chicken breast on each side for 2 minutes, drizzle a splash of balsamic vinegar over each side as you flip. Sear until chicken lightly caramelized—it does not have to be fully cooked. Keep juices and add to roasting pan for moisture and flavor.
- Place 1/2 of the onion and grape mixture on the bottom of a roasting pan, then place chicken on top with juices from pan. Spread remaining grapes and onions on top. Sprinkle with remaining chopped rosemary, and place the pan in the oven. Roast the chicken for 25-30 minutes.
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