SAUTEED CHICKEN WITH HERBED SOBA
Soba, thin Japanese noodles, have a nutty flavor and delicate texture. They blend well with the cilantro and ginger in this chicken dish.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a food processor, finely chop scallions, cilantro, parsley, garlic, and ginger with vinegar and 1 tablespoon oil. Transfer to a bowl.
- In a large skillet, heat 1 tablespoon oil over medium-high. Season chicken with cayenne, salt, and pepper. Working in batches, cook, turning once, until opaque throughout, 4 to 5 minutes. Transfer chicken to a cutting board; let cool 5 minutes, and thinly slice.
- Cook soba according to package instructions. Drain; toss with herb mixture. Serve chicken with soba; garnish with cilantro.
Nutrition Facts : Calories 380 g, Fat 9 g, Protein 29 g
SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
- Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
- Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.
CHICKEN SAUTé FINE HERBES
Steps:
- Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender. Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill. Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan juices over it.
COUNTRY FRENCH CHICKEN WITH HERB AND BUTTER NOODLES
My husband enjoys this chicken dish. Herb and butter noodles and sugar snap peas are nice accompaniments. Recipe is from Rachael Ray's 30-minute meals.
Provided by CookingONTheSide
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In large skillet over medium high heat, warm the olive oil.
- Season the chicken, brown it in the oil for 2-3 minutes on each side, and remove to a plate.
- Return pan to stove and reduce heat to medium.
- Add butter to the pan and saute the shallots, carrots and mushrooms.
- Saute for 3-5 minutes until mushrooms darken and carrot bits are fork tender.
- Add tarragon and parsley and stir.
- Add wine and reduce liquid for 1-2 minutes.
- Add tomatoes to the sauce and stir to combine.
- Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
- Serve chicken with herb and butter noodles and sugar snap peas, if desired.
- To make noodles, toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.
- Season noodles with salt and pepper.
Nutrition Facts : Calories 913.5, Fat 42.5, SaturatedFat 15, Cholesterol 223.7, Sodium 757.8, Carbohydrate 63.4, Fiber 6.7, Sugar 12.3, Protein 59.5
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