BONNIE'S HONEYED CHICKEN WITH LEMON BUTTER SAUCE
This is an easy, delicious, no-fuss way to prepare chicken thighs. You can also use a cut-up chicken. The honey lemon butter sauce really kicks it up a notch. Leftovers make great chicken sandwiches, so you get two meals from one dish. Enjoy! The photo is my own. Recipe adapted from Maddy.
Provided by BonniE !
Categories Chicken
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. DIRECTIONS: Preheat oven to 400 degrees. Dredge chicken pieces in flour mixture of salt, pepper and paprika in a pie pan. Melt the butter in a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter, plump side facing down.
- 2. Bake for 30 minutes, then turn the chicken, plump side facing up, and pour the sauce over it. Bake 30 minutes more until golden brown.
- 3. Spoon butter mixture over the chicken (garnish with parsley if desired) and serve. Use leftovers for chicken sandwiches the next day. Enjoy!
SPICY BRAISED CHICKEN
Provided by Sunny Anderson
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Preheat a 7 1/4-quart Dutch oven on medium-high heat, then melt butter and add oil. Season chicken generously with salt and pepper and sear until golden on both sides, about 8 minutes. Remove from pot and set aside. Add carrots, onion, celery, and apple, the whole habanero, garlic, bay leaves, and thyme. Season with salt and pepper and saute until they start to soften, about 8 to 10 minutes. Add wine and let reduce by half, scraping up any brown bits remaining on the bottom of the pot. Nestle chicken into pot and add enough broth to almost cover the chicken, about 1 1/2 cups and the gravy sauce. Cover and simmer for 1 hour 45 minutes or until chicken falls off the bone. In the last half hour, remove the lid and let liquid reduce.
- To make the gravy: In a medium saucepan, melt butter with oil over medium high-heat. Add giblets and brown on all sides, about 6 minutes. Add onion and continue cooking another 5 minutes, until onions start to soften. Add flour and stir, cooking another 3 to 5 minutes. Whisk in the stock. Bring to a simmer and strain. Discard giblets and put gravy back in the pot. Season with salt and pepper. Keep warm on the stove and add to braised chicken once it's cooked.
- Serve Braised Chicken over Coconut Rice n' Peas
- Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes.
- Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste.
- Yield: 4 to 6 servings
BRAISED CHICKEN WITH CARAMELIZED ONIONS
I am always looking for quick cooking, easy chicken recipes. This one was found in a "Nubella" newsletter. I have not tried it as yet. But I like the ingredients. It would probably be really good with some garlic mashed potatoes or buttered noodles.
Provided by Normaone
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine half the rosemary, half the sage, garlic, and salt and pepper to taste. Sprinkle herbs on both sides of the chicken breasts, pressing with hands to adhere. Heat oil and 1 teaspoon butter in a heavy nonstick skillet over medium high heat. Saute chicken 2 minutes per side, or until golden. Transfer to a platter. Melt remaining butter in skillet. Add onions and saute 9-10 minutes, or until onion is browned and just tender. Add stock to skillet, stirring with a wooden spoon to deglaze. Simmer about 3 minutes. Stir in remaining rosemary and sage and bring to a boil. Simmer 4 minutes. Return chicken to skillet with any juices from platter, along with sun dried tomatoes. Reduce heat to low. Simmer 6 minutes, basting chicken occasionally with sauce, until chicken is cooked throughout and sauce coats the back of a spoon. Serve caramelized onions over chicken.
Nutrition Facts : Calories 305.8, Fat 7.8, SaturatedFat 2.5, Cholesterol 106.9, Sodium 347.7, Carbohydrate 13.9, Fiber 1.7, Sugar 6.2, Protein 43.3
CHICKEN WITH WHITE WINE, ONIONS AND HERBS
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
- Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
- Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
- Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
- Adjust seasoning. Garnish: Chopped fresh thyme.
CHICKEN WITH SAUTEED ONIONS
I have not tried this recipe. I got this recipe from Obesity Help. The recipe was posted by marylyn. A serving size is 1/2 chicken breast with about 1/3 cup onions.
Provided by internetnut
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large nonstick skillet. Saute the onions over medium-low heat until tender and golden. Add the sugar after the first 5 minutes of cooking. Caramelizing the onions will take about 15 minutes; stir occasionally. Remove the onions from the skillet with a slotted spatula; set aside.
- Brush the chicken on both sides with mustard; sprinkle with pepper. Saute in the same skillet over medium heat, about 5 minutes per side, or until cooked through.
- Arrange the reserved onions over the chicken; heat through. Serve with additional cracked pepper, if desired.
Nutrition Facts : Calories 199.3, Fat 4.9, SaturatedFat 0.9, Cholesterol 68.4, Sodium 79, Carbohydrate 9.7, Fiber 1.1, Sugar 5.3, Protein 27.9
SAUTEED CHICKEN WITH ONIONS
This is a very easy chicken recipe made in a skillet, yet the taste is amazing. Packed with vegetables and with skinless, boneless chicken breast, it's healthy too!
Provided by murr433
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steam String beans and slice onions.
- Sautee chicken, about 5 mins on each side.
- Add sliced onions, season with parsley, and cook about 15 mins stirring occasionally.
- Add string beans and water, stir occasionally, and cook on low about 30 minutes.
- Add mushrooms for 15 minutes.
- Serve with salad and rice or patato--DELICIOUS AND HEALTHY!
Nutrition Facts : Calories 171.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 65.8, Sodium 79.1, Carbohydrate 10.9, Fiber 2.3, Sugar 4.2, Protein 28
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
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