CHICKEN MEUNIèRE
Traditionally, the term "meuniere" refers to fillets of sole that are floured and sauteed quickly, then finished with lemon juice, parsley and browned butter. But there's no reason to be parochial about it. This is a fast, surprisingly elegant approach to boneless, skinless chicken breasts, or cutlets of pork, turkey or veal.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes. While it is heating, sprinkle the chicken breasts with salt and pepper, and place the flour or cornmeal on a plate.
- Pour the oil or clarified butter into the skillet to a depth of 1/8 inch, and turn the heat to high. When the oil is hot, dredge the cutlets in the coating, turning them a few times and pressing them down so they are well covered. After you dredge each one, add it to the pan.
- Cook until the chicken is nicely brown, 3 to 5 minutes, then turn. Cook 2 to 4 minutes until the chicken is firm to the touch (lower the heat if the coating begins to scorch).
- Meanwhile, if using the optional butter, melt over medium heat until it is nut-brown.
- When the chicken is done, drain it briefly on a paper towel, then transfer to a warm platter. Drizzle with lemon juice, and top with half the parsley. At the last minute, pour the browned butter over the chicken, add the remaining parsley and serve.
Nutrition Facts : @context http, Calories 761, UnsaturatedFat 23 grams, Carbohydrate 25 grams, Fat 62 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 35 grams, Sodium 536 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
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CHICKEN MEUNIèRE (CHICKEN WITH LEMON-BUTTER SAUCE)
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4.7/5 (10)Total Time 15 minsCategory Main CourseCalories 416 per serving
- Season both sides of the chicken breasts with sea salt and freshly ground pepper. Dip chicken breasts in milk, then dredge both sides in flour.
- Warm a large pan with the oil over medium heat until oil is hot. Carefully (using kitchen tongs) place the chicken breasts into the pan. Cook the first side for 3 to 4 minutes, then the following side for another 2-3 minutes. Chicken should be crisp and golden. If it's getting scorched, turn down the heat.
- Temporarily remove the chicken from the pan and transfer to a large plate fitted with a large paper towel. Carefully rinse out the pan under running water, then move the pan back over to the stove. Add the butter to the pan and cook over medium heat until melted and browned.
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