CHICKEN WITH GARLIC POTATOES AND ASPARAGUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
- Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
- Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.
ASPARAGUS CHICKEN FRICASSEE
"Since we can hardly wait for asparagus to appear in the spring, this recipe is a real family favorite," confides Lois Crissman of Mansfield, Ohio. "If you get too impatient waiting for garden-fresh spears, you can substitute canned or frozen instead, which will also lessen the cooking time."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine flour, salt if desired and paprika; set 2 tablespoons aside. Coat chicken with remaining flour mixture. In a large skillet, brown chicken in oil. Combine 1-3/4 cups broth and dill; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the asparagus; cover and simmer for 8 minutes longer or until a thermometer reads 170° and asparagus is almost tender. , Meanwhile, combine remaining broth and reserved flour mixture until smooth. Remove chicken and keep warm. Stir flour mixture into asparagus mixture; bring to a boil. Cook and stir for 2 minutes. serve the chicken and sauce with noodles if desired.
Nutrition Facts : Calories 244 calories, Fat 11g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 115mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN FRICASSEE WITH MORELS AND ASPARAGUS
Provided by Molly O'Neill
Categories dinner, main course
Time 50m
Yield Four servings
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons of butter in a large, wide pot over medium-high heat. Add the chicken breasts and sear until browned, about 4 minutes per side. Remove the chicken from the pan. Lower the heat to medium, place 1 teaspoon of butter and the shallots in the pan and cook, stirring constantly, for 30 seconds.
- Add the broth, wine and thyme and bring to a simmer. Add the chicken and bring back to a simmer. Cover and cook until the chicken is cooked through, about 20 minutes. Remove the chicken and tent with foil to keep warm. Increase the heat and simmer the liquid until it has reduced to 1 cup, about 10 minutes. Remove the thyme.
- Meanwhile, bring a large pot of water to the boil. Add the asparagus and blanch until crisp-tender, about 3 minutes. Drain and rinse under cold water. Heat the remaining butter in a large nonstick skillet over medium heat. Add the asparagus and the morels and saute until tender, about 4 minutes. Season with 1/2 teaspoon of salt and pepper to taste.
- Stir the cream, 1 teaspoon of salt and pepper to taste into the sauce. Adjust seasoning if necessary. Divide the chicken among 4 plates and spoon the sauce over it. Place the asparagus and morels around the chicken, sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 615 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY CHICKEN WITH ASPARAGUS & TARRAGON
A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 9
Steps:
- Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
- Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
- Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
SPRING CHICKEN FRICASSEE WITH ASPARAGUS AND PEAS
Make and share this Spring Chicken Fricassee With Asparagus and Peas recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium-high heat.
- While the oil heats, season the chicken with salt and pepper.
- Add the chicken to the pan and brown on all sides.
- As the chicken pieces finish browning, remove them to a plate and set aside.
- Turn the heat down to medium and add the onion.
- Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes.
- Add the garlic and cook for 2 more minutes.
- Return the chicken to the skillet.
- Add the wine, let it boil rapidly for a minute and stir with a wooden spoon to remove any bits that may be stuck to the pan.
- Add the chicken broth, turn down the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet.
- Cook until the chicken is completely tender, about 20 minutes.
- Meanwhile, bring a small pot of salted water to a boil.
- Add the asparagus and cook until it is crisp-tender, about 2 to 3 minutes, then drain.
- Add the asparagus and peas to the chicken, and cook for 3 to 4 minutes to heat through.
- To serve, heat the cooked potatoes and divide them among 4 bowls.
- Add chicken, asparagus and peas to each bowl and spoon some of the sauce over the top.
- Enjoy!
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