Sauteed Chicken With Pears Cider And Sage Recipe 425 Food

CHICKEN WITH CARAMELIZED PEARS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

BRAISED CHICKEN WITH APPLES AND SAGE

Steps:

• Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.
• Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes.
• Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.

SAUTEED CHICKEN WITH PEARS, CIDER, AND SAGE RECIPE - (4.2/5)

Steps:

• 1. In a large skillet, heat 1 tbsp. of the oil over medium-high. Season chicken with salt and pepper and add to the skillet. Cook until golden brown and just cooked through, about 2-3 minutes per side. Remove skillet from heat and transfer chicken to platter. Tent chicken with foil, keep skillet on hand (with drippings). 2. In a second skillet, heat 2 tsp. of oil over medium. Add pear wedges cut-side down and cook, turning once, until deeply golden, about 5 minutes. 3. Return first skillet to medium heat and add remaining oil, shallots, and sage. Saute for 2 minutes, add vinegar, cider, and cook until slightly reduced, about 2 minutes, stirring to release browned bits from bottom of skillet. 4. In small dish, combine broth, mustard, and cornstarch and stir until combined. Whisk sauce into skillet and cook until bubbling and slightly thickened, about 1 minute. Stir in cream, remove from heat. 5. Cut chicken breasts on diagonal into thick slices, divide, with pear slices, among four plates. Spoon sauce over chicken.

SAUTEED CHICKEN BREAST WITH WHOLE GRAIN MUSTARD AND SAGE

Steps:

• Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.
• Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.
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• Cook's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.

SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER

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.

SAUTEED CHICKEN BREASTS WITH MUSTARD AND SAGE

Steps:

• Lightly season flour with salt and pepper. Dredge the chicken fillets in the flour.
• Warm the olive oil over moderate heat, add the chicken fillets and cook for 4 to 5 minutes or until lightly brown. Turn and continue to cook an additional 6 to 9 minutes.
• Remove the fillets from skillet, add the white wine and scrap up any browned bits in the pan. Increase heat to high and cook the wine for 4 minutes. Add the chicken broth and sage leaves.
• When broth has reduced by about half, whisk in mustard and return chicken to pan; cook for a couple of minutes to blend flavors. Remove chicken, whisk in butter and when sauce thickens pour over chicken. Serve immediately.