Simmered Tuscan Chicken Food

TUSCAN CHICKEN SIMMER

Steps:

• Cook chicken in large nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
• Add next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
• Return chicken to skillet; spoon sauce over chicken. Cook 1 min. or until chicken is heated through. Sprinkle with shredded cheese.

CHICKEN SIMMERED IN BBQ SAUCE

Steps:

• In a large heavy bottomed saucepot over medium-high heat, combine the Basic Tomato Sauce, ketchup, mustard, Worcestershire, sugar, ale, and hot sauce and bring to a simmer. Simmer until reduced by half and thickened, about 20 minutes.
• Meanwhile, season the chicken pieces with salt and black pepper. Heat a large oven proof skillet over high heat and add the vegetable oil. Sear the chicken pieces on all sides until well-browned, about 3 minutes per side.
• Add the prepared BBQ sauce making sure to cover all the chicken pieces. Add 1 cup of water if more liquid is needed to cover. Place the skillet into the oven and bake until the chicken easily falls off the bone and the sauce is slightly thickened and caramelized on top, about 25 to 30 minutes. Serve hot or serve cold as leftovers.
• In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
• Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
• Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.

SIMMERED TUSCAN CHICKEN

Steps:

• In a 12" skillet, saute chicken and garlic in olive oil until chicken is lightly browned.
• Added potatoes and peppers; continue to cook about 5 minutes, stirring occasionally.
• Add sauce, basil, green beans, salt and pepper; bring to boil.
• Reduce heat to medium; cover and simmer for 35 minutes or until chicken is thoroughly cooked and potatoes are tender.
• Stir occasionally.

GRILLED TUSCAN CHICKEN

Steps:

• Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade, turn to coat well.
• Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium heat 6 to 7 minutes per side or until chicken is cooked through, brushing with remaining 1/4 cup of marinade.
• TEST KITCHEN TIP: For a main dish salad, serve grilled chicken over salad greens, tomatoes, avocados and red onions.

SIMMERED CHICKEN

Steps:

• Melt butter in vegetable oil in a large skillet. Brown chicken on all sides.
• Add 1 tsp salt, pepper, oregano, thyme, broth and wine. Cover and cook 30 min or until chicken is tender. Remove chicken and set aside.
• Bring to a boil. Mix flour with 2 tbsp cold water until smooth; stir into boiling sauce and cook 1 minute, stirring constantly.
• Cook egg noodles in 4 qt boiling salted water. When cooked, drain and pour noodles into a serving dish. Top with chicken and sauce. Garnish with parsley.

TUSCAN CHICKEN SIMMER

Steps:

• HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 minutes on each side or until chicken is cooked through (165ºF). Remove chicken from skillet; keep warm.
• REDUCE heat to medium. Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, 2 minutes or until heated through, stirring occasionally.
• RETURN chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with shredded cheese.

TUSCAN CHICKEN

Steps:

• Heat the oil in a heavy-based frying pan which can be used under the grill/broiler.
• Cook the chicken until golden. Remove and keep hot. Add the onion and peppers to the pan and saute gently until softened. Stir in the garlic. Return the chicken to the pan. Add the tomatoes, wine or chicken broth and oregano, and salt and pepper.
• Bring to the boil. Cover the pan tightly, lower the heat and simmer for 30-35 minutes or until the chicken is tender.
• When the chicken is thoroughly cooked, stir in the cannellini beans. Cover the pan again and raise the heat slightly. Leave to simmer for about 5 minutes more, stirring once or twice, until the beans are hot. Preheat Broiler.
• Sprinkle the breadcrumbs evenly over the mixture in the pan and grill until the crumb topping is golden brown. Serve immediately.