SKILLET CHICKEN WITH SPRING VEGETABLES
Steps:
- Add the coriander to a spice grinder and pulse a few times until the seeds are just cracked. Set aside.
- Sprinkle the chicken thighs all over with salt and pepper. Add the oil to a large cast-iron skillet and heat over medium-high. Once the oil begins to shimmer, sear the chicken, skin side down, until golden brown and crispy, about 5 minutes. Turn the thighs over and cook until brown, about 5 minutes more. Remove from the pan to a plate, skin side up, and set aside.
- After the chicken is removed from the pan, add the cracked coriander and toast, stirring frequently, until fragrant, about 1 minute. Add the leeks and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic and cook, stirring, until soft, about 2 minutes. Nestle the bok choy into the leeks and add 2 tablespoons of water. Bring to a simmer and cook until the liquid has reduced, about 3 minutes. Season with salt and pepper. Nestle the chicken, skin side up, into the vegetables and cook for a few minutes until the thighs are 165 degrees F in the thickest part. Remove from the heat and sprinkle with the chives. Serve right from the pan!
SPRING CHICKEN SAUTé
Steps:
- In covered 2-quart saucepan, cook green beans in small amount of boiling salted water 8 to 10 minutes or until crisp-tender. Drain; place beans in enough ice water to cover. Let stand until cool. Drain again; set aside.
- Meanwhile, in 12-inch skillet, heat oil over medium heat. In large bowl, toss chicken with oregano. Add chicken to skillet; cook 5 to 6 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; set aside.
- Add squash to same skillet; cook and stir over medium-high heat 3 minutes. Stir in green beans, cannellini beans, broth, garlic and chicken. Heat to boiling. Add tomatoes, basil, salt and pepper; cook about 1 minute longer or until thoroughly heated.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
HERBED CHICKEN WITH SPRING VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
- Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
- Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas
- and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
- Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.
SPRING CHICKEN SAUTE
An easy, fast, tasty, healthy, all-in-one-type family dinner. You only need to add some sort of rice or noodle dish for a side. The original recipe came from Crisco -- I had clipped it from a magazine a few years back. To me, the key ingredient is the fresh dill. Enjoy! big pat.
Provided by Bone Man
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Flatten the chicken by placing each breast between two sheets of cling wrap and pound it with a pan or with a small meat hammer (flat side). Cut the chicken crosswise into 3/4" strips.
- Mix together the salt, pepper and paprika and coat each chicken piece, then, dredge it through the flour and shake off the excess.
- In a large non-stick skillet, heat 2 tablespoons of the canola oil over high heat, add the chicken to the hot oil and cook it until all pieces are golden brown on both sides. Reserve any remaining oil in the skillet and, settting the chicken aside when done.
- Cut the asparagus into 1" lengths and mix with the bell pepper strips. Add the remaining tablespoon of oil to the skillet and saute the scallions and garlic over medium heat, stirring frequently, for 3 minutes. Add the asparagus and red pepper strips and saute for an additional 2 minutes.
- Return the chicken strips to the pan (still sauteeing) and add in the chicken broth. Raise the temperature to high and cook until stock is reduced by half (about 3 minutes).
- Toss in the fresh dill, taste and correct seasonings as needed.
- Serve with cooked rice on the side.
Nutrition Facts : Calories 494.2, Fat 13.1, SaturatedFat 1.4, Cholesterol 68.4, Sodium 760.9, Carbohydrate 56, Fiber 5.4, Sugar 4.1, Protein 37.6
SAUTEéD CHICKEN CUTLETS WITH ASPARAGUS, SPRING ONIONS, AND PARSLEY-TARRAGON GREMOLATA
Provided by Molly Stevens
Categories Chicken Sauté Low Cal High Fiber Dinner Orange Asparagus Spring Family Reunion Tarragon Parsley Green Onion/Scallion Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Mix first 5 ingredients in small bowl; cover gremolata and set aside. Heat heavy large skillet over medium-high heat. Add saffron and stir until slightly darker, about 30 seconds. Transfer to another small bowl; cool and crumble saffron. DO AHEAD: Gremolata and saffron can be made 2 hours ahead. Let stand at room temperature.
- Sprinkle chicken lightly with coarse salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches and adding more oil as needed, cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.
- Add 1 tablespoon oil and butter to same skillet. Add white and green parts of onions and sauté until beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. Sprinkle with coarse salt and pepper and sauté 1 minute. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tender and broth reduces and thickens to glaze, about 5 minutes. Stir in crème fraîche and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.
CREAMY SAUTEED CHICKEN AND SPINACH
An interesting lowfat spinach saute under cooked chicken breast. Another great recipe for dieters from Betty Crocker's New Choices Cookbook!
Provided by ChipotleChick
Categories Spinach
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spray a large skillet with nonstick spray.
- Heat the skillet on medium heat.
- Cook the chicken 2 minutes per side.
- Reduce heat to med-low.
- Add milk, chicken broth, and the onion.
- Cook 5 minutes, turning the chicken on occasion, until the onions are tender.
- Add the spinach and cook 3-4 minutes, stirring occasionally, until the spinach is wilted and the juices of the chicken run clear.
- Remove the chicken from the skillet, and keep it warm.
- Increase heat to medium.
- Cook the spinach mixture until most of the liquid has evaporated, about 3 minutes.
- Stir in salt, pepper, and nutmeg.
- Serve the chicken on top of the spinach.
More about "spring chicken sauté food"
13 SEASONAL SPRING CHICKEN RECIPES - BON APPéTIT
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Author Bon AppétitPublished 2014-03-20
- Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto. View Recipe.
- Lemony Chicken and Orzo Soup. This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill. View Recipe.
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Reviews 1Category DinnerAuthor Mary BrockCalories 375 per serving
- Heat large skillet over medium-high heat and season chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- While chicken is cooking, mix together yogurt, herbs de provence, 1 teaspoon olive oil and a pinch of salt and pepper to taste. Set aside.
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Ratings 205Total Time 1 hr 10 minsCategory Main CourseCalories 766 per serving
- In a small bowl, whisk together mustard, honey, mayonnaise, and lemon juice. Reserve ¼ cup sauce in a covered container and refrigerate until serving time.
- Preheat oven to 400 degrees. In a large oven-proof skillet over medium-high heat, heat butter until the foaming.
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