SIMPLE SAUTEED SESAME CHICKEN
A healthier, simpler, and more savory take on sesame chicken. This recipe can be made with regular flour or with a gluten-free flour mix, along with basic ingredients you can already find in your kitchen. My husband absolutely loves it and it is the perfect alternative to a night in with take-out. Best served with steamed rice, broccoli, carrots, and water chestnuts. Serve with steamed rice and vegetables.
Provided by Alyson Petruncio
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 5.7 g, Cholesterol 86.1 mg, Fat 10.5 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 2 g, Sodium 728.9 mg, Sugar 2.4 g
SAUTEED CHICKEN BREASTS
This is easy and quick. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce. The flavor is great!
Provided by Paka1931
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and trim chicken breasts.
- Heat oil and butter in frying pan.
- Brown chicken on both sides.
- Remove from pan.
- Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
- Add broth and mix well.
- Return chicken to pan and cook covered for 15 minutes or until done.
- Remove chicken to serving plate, keep warm.
- Add the minced garlic and reduce the sauce by one half.
- Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.
BASIC SAUTEED CHICKEN
This is a very basic sauteed chicken recipe that can be varied in many ways. You can add one tablespoon of fresh herb (such as rosemary, basil, tarragon) to the cooking chicken to change the flavor entirely. Also, you can substitute chicken broth or red wine for the white wine in this recipe.
Provided by threeovens
Categories Whole Chicken
Time 55m
Yield 10 pieces, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken pieces with salt and pepper.
- Melt 2 tablespoons butter (or combination butter and olive oil) in a large skillet over medium heat. Add chicken pieces, skin side down. Cook about 10 to 15 minutes until chicken is golden brown.
- Turn chicken pieces and cook another 10 to 15 minutes. Continue cooking and turning over occasionally and cook an additional 10 to 15 minutes, for a total of 30 to 40 minutes. Remove chicken and keep warm.
- Pour off any fat in the skillet, then add shallots or onion (any type you prefer), cook briefly. Add wine, scraping skillet bottom to remove loose chunks, until wine is reduce by about half.
- Add chicken broth and simmer, stirring, about a minute, or until you have about 1/2 cup sauce. Add salt and pepper to taste. Swirl in one tablespoon of butter. Pour sauce over chicken and serve.
BASIC ROASTED CHICKEN
Steps:
- Preheat the oven to 425 degrees F.
- Sprinkle the inside of the chickens liberally with salt and pepper. Stuff each bird with 3 sprigs thyme, 2 cloves garlic, the bay leaf, onion and lemon. As the chickens cook, this will help keep them moist and also flavor the bird from the inside.
- Using kitchen twine, tie the legs together of each bird, and then tuck the wing tips underneath each body so it cooks evenly. Place the birds on a roasting rack over a roasting tray then sprinkle them with salt and pepper.
- Place in the oven and roast for 15 minutes. Then reduce the temperature to 375 degrees F and cook until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 1 hour more. When the chicken is done, the skin will be crispy and golden and the juices of the chicken will run clear. Remove from the oven and allow to rest for 15 minutes before serving.
BASIC SAUTEED CHICKEN
This is a very basic sauteed chicken recipe that can be varied in many ways. You can add one tablespoon of fresh herb (such as rosemary, basil, tarragon) to the cooking chicken to change the flavor entirely. Also, you can substitute chicken broth or red wine for the white wine in this recipe.
Provided by threeovens
Categories Whole Chicken
Time 55m
Yield 10 pieces, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken pieces with salt and pepper.
- Melt 2 tablespoons butter (or combination butter and olive oil) in a large skillet over medium heat. Add chicken pieces, skin side down. Cook about 10 to 15 minutes until chicken is golden brown.
- Turn chicken pieces and cook another 10 to 15 minutes. Continue cooking and turning over occasionally and cook an additional 10 to 15 minutes, for a total of 30 to 40 minutes. Remove chicken and keep warm.
- Pour off any fat in the skillet, then add shallots or onion (any type you prefer), cook briefly. Add wine, scraping skillet bottom to remove loose chunks, until wine is reduce by about half.
- Add chicken broth and simmer, stirring, about a minute, or until you have about 1/2 cup sauce. Add salt and pepper to taste. Swirl in one tablespoon of butter. Pour sauce over chicken and serve.
Nutrition Facts : Calories 484.5, Fat 37.8, SaturatedFat 13.8, Cholesterol 156.6, Sodium 281.9, Carbohydrate 0.7, Sugar 0.2, Protein 32.1
BASIC SAUTEED CHICKEN RECIPE - (4.1/5)
Provided by bns0607
Number Of Ingredients 6
Steps:
- 1. Begin by trimming the chicken breasts if they need trimming. I use my beloved kitchen scissors and snip off any shaggy bits of fat or gristle. 2. Pat them dry with paper towels (to helps them brown) and sprinkle them with some kosher salt. 3. Heat a very large pan over medium-high heat and add the butter, which should melt and foam, and the olive oil, which should stop the butter from burning. When the fat is all very hot but not turning black (recipes say "when the foam subsides"), add the chicken breasts in one layer. Now leave them alone for 5 or so minutes while the bottom gets nice and crusty and brown. 4. Use tongs or a spatula to flip them over as they brown, and then cook another 4 or so minutes until the bottom is very brown and the chicken is cooked through. You may want to cut a piece open to check, but pressing a cooked breast with your fingertip will give you a feel for its doneness, which will develop over time into the skill of knowing when it's done without cutting it. 5. Pile the chicken on a heat-proof plate and pop it into a 200ºF heated oven while you "deglaze" the pan. Pour the wine in and scrape with a spatula to dissolve all the yummy browned bits while the wine bubbles and boils furiously in the hot pan. 6. When the wine has cooked down about halfway, add the broth, turn the heat to high, and cook until the sauce seems syrupy and delicious. Taste it for salt, then drizzle it over the chicken, sprinkle with parsley, and serve. Sometimes, if the chicken has browned but doesn't seem quite cooked through, I leave it in the pan while I make the sauce so that it can simmer in there a bit longer.
A GOOD EASY GARLIC CHICKEN
Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!
Provided by Julia Green
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 1.7 g, Cholesterol 91.3 mg, Fat 10.1 g, Fiber 0.2 g, Protein 27.6 g, SaturatedFat 5.9 g, Sodium 368.1 mg, Sugar 0.5 g
BASIC SAUTEED CHICKEN BREAST
Make and share this Basic Sauteed Chicken Breast recipe from Food.com.
Provided by RachelB-KY
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Begin by trimming the chicken breasts if they need trimming. I use my beloved kitchen scissors and snip off any shaggy bits of fat or gristle.
- Pat them dry with paper towels (to helps them brown) and sprinkle them with some kosher salt.
- Heat a very large pan over medium-high heat and add the butter, which should melt and foam, and the olive oil, which should stop the butter from burning. When the fat is all very hot but not turning black (recipes say "when the foam subsides"), add the chicken breasts in one layer. Now leave them alone for 5 or so minutes while the bottom gets nice and crusty and brown.
- Use tongs or a spatula to flip them over as they brown, and then cook another 4 or so minutes until the bottom is very brown and the chicken is cooked through. You may want to cut a piece open to check, but pressing a cooked breast with your fingertip will give you a feel for its doneness, which will develop over time into the skill of knowing when it's done without cutting it.
- Pile the chicken on a heat-proof plate and pop it into a 200ºF heated oven while you "deglaze" the pan. Add the garlic, onion and mushrooms until tender. Pour half the broth in and scrape with a spatula to dissolve all the yummy browned bits while the broth bubbles and boils furiously in the hot pan.
- When the wine has cooked down about halfway, add the broth & juice, turn the heat to high, and cook until the sauce seems syrupy and delicious. Taste it for salt, then drizzle it over the chicken, sprinkle with parsley, and serve. Sometimes, if the chicken has browned but doesn't seem quite cooked through, I leave it in the pan while I make the sauce so that it can simmer in there a bit longer.
Nutrition Facts : Calories 208.2, Fat 9.6, SaturatedFat 3, Cholesterol 80.3, Sodium 381.5, Carbohydrate 3.5, Fiber 0.5, Sugar 1.3, Protein 25.9
SAUTEED CHICKEN BREASTS WITH CURRY SAUCE
Steps:
- Place chicken breast halves between layers of plastic wrap and pound to 1/4-inch thickness. Place 5 tablespoons flour in pie dish. Whisk egg whites, egg, 4 1/2 teaspoons curry powder and salt in shallow bowl to blend. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Coat 3 chicken breasts with flour, shaking off excess. Dip into egg mixture. Add to skillet and sauté until cooked through, about 2 minutes per side. Transfer to platter. Repeat with 2 teaspoons oil and remaining chicken. Tent chicken with foil to keep warm.
- Heat remaining 1 teaspoon vegetable oil in same skillet over medium-high heat. Add garlic, remaining 1 tablespoon flour and remaining 1 teaspoon curry powder and stir 30 seconds. Gradually whisk in broth. Bring to boil, whisking constantly. Boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. Return chicken to skillet and turn to coat with sauce. Transfer chicken to platter. Drizzle with any remaining sauce and serve.
More about "basicsauteedchicken recipes"
65 EASY CHICKEN DINNERS - FOOD NETWORK
From foodnetwork.com
Author By
SAUCY CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (30)Category Entree, DinnerAuthor Joanne NelsonCalories 284 per serving
WWW.FOODNETWORK.CA
From foodnetwork.ca
CHICKEN AND EGGS BREAKFAST SKILLET | CHICKEN.CA
From chicken.ca
HOW TO SAUTé CHICKEN BREASTS, THIGHS, AND TENDERLOINS TO JUICY ...
From bhg.com
60 SAVORY CHICKEN SKILLET RECIPES | TASTE OF HOME
From tasteofhome.com
5-INGREDIENT CHICKEN DINNERS FOR EASY WEEKNIGHT MEALS
From myrecipes.com
85+ EASY CHICKEN RECIPES - BEST CHICKEN DINNER IDEAS | KITCHN
From thekitchn.com
100+ QUICK AND EASY MAIN DISH CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
OUR FAVORITE SAUTéED CHICKEN BREAST RECIPES | MARTHA STEWART
From marthastewart.com
BASIC WHOLE ROAST CHICKEN RECIPE | EATINGWELL
From eatingwell.com
CHICKEN MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
4 WAYS TO MAKE SAUTEED CHICKEN - WIKIHOW
From wikihow.com
PAN GRILLED CHICKEN & SAUTEED VEGETABLES - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
DELICIOUS BAKED CHICKEN FOR TABLESIDE DINING OR A ... - LIFE AT THE …
From lifeatthetable.com
HOW TO PREPARE A WHOLE CHICKEN FOR SAUTE - YOUTUBE
From youtube.com
28 EASY BAKED CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
BASIC CHICKEN DINNER RECIPE | MYRECIPES
From myrecipes.com
SAUTéED CHICKEN BREASTS RECIPE | MYRECIPES
From myrecipes.com
9 EASY WAYS TO COOK CHICKEN - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE THE EASIEST BAKED CHICKEN | KITCHN
From thekitchn.com
6 SIMPLE SAUCES FOR CHICKEN | COOKING LIGHT
From cookinglight.com
55 EVERYDAY CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHICKEN AND VEGETABLE SAUTé | BETTER HOMES & GARDENS
From bhg.com
SIMPLE SAUTEED CHICKEN - THE MIDNIGHT BAKER - BASIC RECIPE
From bakeatmidnite.com
5 EASY CHICKEN DINNERS YOU NEED TO TRY ASAP - BE FRESH BLOG
From befresh.ca
9 HEALTHY TREATS YOUR CHICKENS WILL LOVE - THE HAPPY …
From thehappychickencoop.com
RECIPE: BASIC SAUTéED CHICKEN BREASTS - MOODY'S BUTCHER SHOP
From moodysbutchershop.com
40+ SIDE DISHES TO SERVE WITH ROAST CHICKEN - KITCHN
From thekitchn.com
38 BEST CHICKEN BREAST RECIPES | EASY WAYS TO COOK CHICKEN
From food.com
37 BEST CHICKEN SKILLET DINNERS - LOW-CARB CHICKEN SKILLET RECIPES
From parade.com
BASIC ROASTED CHICKEN - SHE WEARS MANY HATS
From shewearsmanyhats.com
SKILLET CHICKEN WITH GARLIC HERB BUTTER SAUCE - COOKING CLASSY
From cookingclassy.com
CLUCK THIS: THE BEST CHICKEN BASE SUBSTITUTE OUT THERE
From gimmetasty.com
BEST CHICKEN RECIPES FOR BEGINNER COOKS | ALLRECIPES
From allrecipes.com
BASIC SIMPLE CHICKEN
From diatribe.org
5 EASY 3-INGREDIENT SAUCES FOR CHICKEN | KITCHN
From thekitchn.com
HOW TO SAUTE CHICKEN | COOKING LIGHT
From cookinglight.com
HOW TO MAKE AN EASY ROASTED CHICKEN - AMBITIOUS KITCHEN
From ambitiouskitchen.com
10 QUICK AND EASY BAKED CHICKEN RECIPES - DAMN DELICIOUS
From damndelicious.net
You'll also love