WORCESTERSHIRE CHICKEN
This recipe came from Gourmet (April 1995). The original recipe called for chicken breasts with skin, but I always use skinless. It's quick and easy, and I always have everything to make it in the house. It's great served over rice.
Provided by AndreainDC
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Pat chicken dry and place between 2 sheets of plastic wrap.
- With a meat pounder, flatten chicken lightly to about 1/2 in thickness and season with salt and pepper.
- In large non-stick skillet heat oil over moderate heat and cook chicken until lightly browned, approximately 6 minutes on each side.
- Add remaining ingredients except lemon juice, and simmer until chicken is cooked through,about 4 minutes.
- Transfer chicken with tongs to a platter.
- Simmer sauce until reduced to about 1/4 cup.
- Add lemon juice and salt and pepper to taste.
- Pour sauce over chicken.
Nutrition Facts : Calories 193.7, Fat 6.4, SaturatedFat 1.1, Cholesterol 68.4, Sodium 261.7, Carbohydrate 4.7, Fiber 0.1, Sugar 1.8, Protein 28.6
SAUTEED WORCESTERSHIRE CHICKEN
Steps:
- Preheat oven to 200 degrees F. Pound out chicken to 1/4 inch thickness. Season flour with salt and pepper and dredge chicken. Warm oil and 1 Tbsp. butter in large skillet over medium-high heat until butter foams. Add chicken and cook until browned, about 4 minutes. Turn and cook until firm and browned on both sides, about 3 minutes longer (or until cooked through). Place chicken on platter in the oven to keep warm.
- Add Worcestershire sauce, vinegar and broth to empty skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat and stir in remaining 1 Tbsp. butter until melted. Season sauce with salt and pepper.
- Pour sauce over chicken and serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SAVORY SWISS CHARD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.
SAUTEED WORCESTERSHIRE CHICKEN
Steps:
- Pat chicken dry and place between 2 sheets of plastic wrap. With a meat pounder flatten chicken lightly to about 1/2-inch thickness and season with salt and pepper.
- In a large non-stick skillet heat oil over moderate heat and cook chicken, skin sides down, 6 minutes on each side. Add garlic, Worcestershire sauce, vinegar, broth, and oregano and simmer until chicken is cooked through, about 4 minutes. Transfer chicken with tongs to a platter and simmer sauce until reduced to about 1/4 cup. Add lemon juice and salt and pepper to taste.
- Pour sauce over chicken.
SAUTÉED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE
This is another "Woman's World" magazine, 2005 goodie. These chicken breasts are wonderful. The sauce is divine. Excellent!
Provided by SouthernBell2627
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened. Season both sides with ½ teaspoon salt. Place ¼ cup flour in a small glass baking dish and drag the chicken in it. Discard excess flour.
- Heat 2 teaspoons oil in large skillet over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate, cover and keep warm.
- Heat remaining 1 teaspoon oil in the pan over medium-high heat. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth, and the remaining ½ teaspoon salt; bring to a boil, stirring often.
- Return chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
Nutrition Facts : Calories 282.1, Fat 11.1, SaturatedFat 3.5, Cholesterol 85.5, Sodium 1104.7, Carbohydrate 9.6, Fiber 0.5, Sugar 1.4, Protein 29
EASY SAUTéED MUSHROOMS
We love mushrooms and this is a recipe that I use to have with steaks, chicken or pork chops. Its simple and easy to prepare and ready in no time. I looked to see if something alike this was already posted but didn't see anything.
Provided by Marsha D.
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Slice mushrooms in half.
- Heat a large frying pan on medium heat.
- Add butter and let melt.
- Add mushrooms and sauté well.
- Add Worcestershire sauce and stir well.
- Sauté 5-10 minutes.
- Be sure not to over cook.
Nutrition Facts : Calories 70.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 137, Carbohydrate 3.6, Fiber 0.6, Sugar 2, Protein 1.9
MY FAVORITE GRILLED CHICKEN EVER
Kelli Bhattacharjee gave me this recipe, which was a winner one year at Versailles Poultry Days. I made a few changes to it and this is hands down my favorite grilled chicken ever! I have literally been making it at least once a week since I've had the recipe. Try it. You won't be disappointed! This is absolutely delicious and makes a very moist and flavorful finished product.
Provided by stylingmom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
- Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
- Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 318.3 calories, Carbohydrate 3.6 g, Cholesterol 108.5 mg, Fat 24.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 2040.4 mg, Sugar 1.6 g
LEA & PERRINS SAUTEED CHICKEN
Another recipe for using the old white wine worcestershire sauce (now called chicken marinade) this recipe actually came with others from the bottle when the white wine worcestershire first came out and it is still my favorite
Provided by Shawn C
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- in bowl put chicken and white wine sauce turning to coat well.
- heat butter in a skillet.
- lift chicken out of bowl and place in skillet saute until lightly browned and cooked though about 3 minutes per side.
- remove chicken to a plater.
- pour sauce from the bowl into the skillet and cook over medium heat about 2 minutes stirring constantly.
- pour over chicken and serve.
Nutrition Facts : Calories 175.8, Fat 7.2, SaturatedFat 4, Cholesterol 81.1, Sodium 114.7, Protein 26.3
DO IT YOURSELF HOMEMADE WORCESTERSHIRE SAUCE
One of the best Worcestershire Sauce recipes I have found yet. If sodium content is a concern, use a product such as Morton's "Lite Salt" (50% lower sodium than salt) in place of the salt.
Provided by Millereg
Categories Sauces
Time P30DT20m
Yield 8-9 cups, 128 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, heat oil over medium heat and add horseradish, onions, pepper and garlic.
- Sauté until translucent, 5 to 8 minutes.
- Add all other ingredients, and bring to a boil.
- Turn heat down, and simmer 1 hour.
- Strain through a double thickness of cheesecloth and store in a wooden cask, if possible.
- This is best if allowed to mature in a cool, dark place for about a month before using.
Nutrition Facts : Calories 26.8, Fat 0.1, Cholesterol 0.2, Sodium 72.5, Carbohydrate 6.4, Fiber 0.1, Sugar 2.9, Protein 0.1
THE BEST WORCESTERSHIRE SAUCE
I couldn't find any recipes for real Worcestershire Sauce on Zaar, so after using this one from Saveur.com, I thought I should do all Zaar fans a favor and post it here. You do not want to be without this in your fridge! My family all agreed that this easy recipe beats Lea & Perrins by a mile when it comes to flavor! TRY IT!!
Provided by SavedbyGrace
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 17
Steps:
- Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
- Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
- Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
- *Note* I have used this before the suggested 3 weeks with good results, though the flavor really seems to improve with time. I usually just pour the amount I need through a strainer so that I can leave all the spices in to continue adding flavor.
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