CHICKEN WITH PEANUT SAUCE
Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.
Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 562mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.
CHICKEN IN PEANUT SAUCE
Provided by Marcela Valladolid
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil. Add the tomatoes and cook for 3 minutes. Let cool. Peel and add to a blender. Process the tomatoes, peanuts, peanut butter, and adobo sauce until smooth. Season with salt and freshly ground black pepper, to taste.
- Add the sauce to a medium skillet and add the chicken. Stir for 3 minutes over medium heat until warm. Transfer to a platter and sprinkle with sesame seeds and chopped cilantro. Serve with warm tortillas or white rice.
CHICKEN WITH PEANUT SAUCE
This is a perfect dinner when cooking for two. It is very attractive and served on the bed of shredded Napa cabbage is a complete meal.
Provided by PaulaG
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle both sides of chicken with pepper,salt lightly.
- Melt the butter in a 10-inch skillet over medium heat.
- Cook chicken in the butter for 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
- Remove chicken from skillet and keep warm.
- In same skillet, add the peanut butter and last 6 ingredients.
- Heat over mdium heat, stirring frequently, until hot and slightly thickened.
- Divide the shredded cabbage on 2 serving plates, top with chicken and sauce.
- Garnish each serving with diced red pepper.
Nutrition Facts : Calories 378.9, Fat 21.9, SaturatedFat 6.2, Cholesterol 78.5, Sodium 262.4, Carbohydrate 12, Fiber 3.7, Sugar 5.2, Protein 36.8
CHICKEN SMOTHERED IN PEANUT SAUCE
I think next time I'd try only one can of tomatoes. We couldn't taste the peanut butter and had a zillion tomato pieces left over. Without rice or barley, each serving has 273 calories, 32 g protein, 17 g carbohydrate, 10 g fat (2 g sat fat), and 5 g fiber
Provided by wife2abadge
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Coat a large skillet with nonstick spray and warm over med-high heat.
- Add the onion and cook, stirring, for 5 minutes, or til softened.
- Add the chicken to the skillet and cook 3-4 minutes on each side or til browned.
- Meanwhile in a blender combine the reserved tomato juice, salt, paprika, pepper, peanut butter, cilantro, garlic, and red-pepper flakes.
- Blend til smooth.
- Pour over the chicken and add the tomatoes.
- Bring to a boil over high heat.
- Reduced heat to low, cover, and simmer for 25 minutes. Serve over rice or barley.
Nutrition Facts : Calories 242.7, Fat 7.7, SaturatedFat 1.7, Cholesterol 68.4, Sodium 654.8, Carbohydrate 12.5, Fiber 2.7, Sugar 6.3, Protein 31.5
STOVE TOP SMOKER SHREDDED CHICKEN WITH PEANUT SAUCE
Here is a twist on a Chinese restaurant standard, shredded smoked chicken (I prefer thighs, but you can use breasts as well) tossed with crispy snow peas and an Indonesian-style peanut sauce. From the cookbook, "Smokin" Makes 6 first course or 2 main course servings
Provided by TxGriffLover
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Smoke the chicken (see related recipe) and cool to room temperature. When cool, shred the chicken coarsely into pieces about 1/4-inch wide and 2-inches long. If using thighs, discard the fat and cartilage as you go.
- Meanwhile, heat a medium saucepan of salted water to a boil. Add the snow peas and cook until just bright green, about 15 seconds. Drain and rinse snow peas under cold water until completely cooled. Drain horoughly and cut them lengthwise into 1/4-inch strips.
- To make the Peanut Sauce, heat the vegetable oil in a heavy medium skillet over medium heat.
- Stir in the ginger, garlic, and red pepper flakes. Cook, shaking the pan gently, just until you can smell the garlic, but before it browns. (You'll smell the ginger first) Scrape the seasoned oil into the bowl of a food processor fitted with the metal blade. Add the peanut butter, 2 tablespoons water, soy sauce, vinegar, and sugar and process until you have a fairly smooth sauce. Check the seasoning and add more of any of the sauce ingredients you like. Scrape the sauce into a medium bowl.
- Add the chicken and snow peas and toss together gently until all the ingredients are lightly covered with the sauce. The sauce should be thin and creamy enough to lightly coat the ingredients; if not add warm water one tablespoon at a time. Serve the salad on a bed of the shredded lettuce, either on individual plates or a large platter.
Nutrition Facts : Calories 431, Fat 35.6, SaturatedFat 6.2, Sodium 723.7, Carbohydrate 19.5, Fiber 5.3, Sugar 9.2, Protein 14.6
SMOTHERED CHICKEN
Steps:
- Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
PEANUT CHICKEN DISH
Steps:
- In a large non-stick skillet heat oil over medium high heat. Add ginger and garlic and cook until aroma is released. Stir in chicken pieces and cook until golden brown. Stir in chili powder, peanut butter, and chili sauce. Stir in scallions and coconut milk and simmer until thickened about 3 minutes. Season with salt and pepper. Spoon over rice and garnish with cucumber and cilantro Serve with Basmati rice following directions on the box.
GRANDMA'S SMOTHERED CHICKEN
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Brown the chicken: Heat 2 large skillets over high heat. Add half of the oil to each. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces over and season the other side. When the oil begins to smoke lightly, carefully add the chicken, skin side down, to the skillets, leaving space between each piece of chicken. Reduce the heat to medium and allow the chicken to brown on their first side, 5 to 8 minutes. Resist the temptation to move or turn the pieces. Use metal tongs to carefully turn the chicken pieces to their second side and brown 3 to 5 additional minutes. Transfer the chicken pieces to a tray and set aside.
- Prepare the garlic: Grate 6 of the cloves of garlic and set aside for the sauce. Cut the remaining 12 cloves in half lengthwise.
- Make the sauce: In one of the skillets you cooked the chicken in, add the cumin and coriander and stir rapidly over medium-low heat to give them a quick toast, 10 to 15 seconds. Immediately add the onions and grated garlic. Season with salt and cook over medium heat, stirring frequently, until the onions turn light brown, 3 to 5 minutes. Add the cinnamon stick, pepper flakes, bay leaves and tomatoes. Allow the tomatoes to cook, breaking them apart with a spoon as they cook, 8 to 10 minutes, and then add 1 cup water.
- Toast the garlic cloves: In the other skillet the you cooked the chicken in, arrange the garlic halves in a single layer in the cooking grease. Toast the garlic over low heat until golden brown and crisped, 10 to 12 minutes. Remove the garlic from the skillet, sprinkle with salt and drain on a kitchen towel.
- Finish cooking the chicken: Arrange the chicken pieces, skin side up, in the sauce. Cover the skillet, keep the heat low and continue cooking until the pieces are cooked through, 25 to 30 minutes. Remove the cover and stir in the ginger, cream and vinegar. Cover and simmer 2 to 3 additional minutes.
- Test the center of a thigh to make sure the chicken is cooked through. It should reach an internal temperature of 165 degrees F and the juices should run "clear," not pink. Remove and discard the cinnamon stick and bay leaves. Taste and adjust the seasoning. Top with the toasted garlic and serve immediately.
CHICKEN SATE WITH PEANUT SAUCE
We prefer the chicken breasts whole, with the sauce accompanying, but you can cut it into chunks and skewer it if you prefer. The sauce is SO good that I eat the leftovers with a spoon! (Also very good on toasted English muffins...)
Provided by Gilcat2
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine butter, 1/4 cup soy sauce, coriander, and 2 Tbsp lime juice. Marinate chicken in this while you make peanut sauce: Saute onion and garlic in oil until tender.
- Cool.
- Place in blender, add everything else, and blend carefully.
- Slowly and carefully add enough boiling water to form a thick paste. Now, broil chicken until done, basting with marinade. Serve with peanut sauce.
Nutrition Facts : Calories 527.6, Fat 37.9, SaturatedFat 13, Cholesterol 109.1, Sodium 1525.5, Carbohydrate 12.2, Fiber 3.4, Sugar 3.2, Protein 38.2
PEANUT CHICKEN STIR-FRY
Peanut butter is one of my husband's favorite foods. I love that I can use it to make a delicious meal. -Diane Kelly, Puyallup, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine 1/2 cup water, peanut butter, soy sauce and brown sugar until smooth; set aside. In a skillet or wok, stir-fry garlic in oil for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes., Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender. Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles.
Nutrition Facts : Calories 322 calories, Fat 18g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 835mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.
CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES
Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up as gravy too.
Provided by Carla Hall
Categories Dinner Chicken Coconut Lime Chile Pepper Hot Pepper Soy Free Dairy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
- Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
- Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
- Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
- Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
- Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
- Serve immediately with lime wedges.
- DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.
SMOTHERED CHICKEN
Make and share this Smothered Chicken recipe from Food.com.
Provided by MsKittyKat
Categories Whole Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in heavy large skillet over medium-high heat.
- Sprinkle both sides of chicken with salt, pepper and generous amount of paprika.
- Add to skillet and cook until beginning to color, turning occasionally, about 10 minutes.
- Transfer chicken to plate.
- Add onions to skillet, stir to coat with butter and scrape up any browned bits.
- Reduce heat, cover and cook until tender, stirring occasionally, about 15 minutes.
- Set chicken atop onions.
- Add wine and bay leaves to skillet.
- Increase heat and boil until most of wine evaporates and mixture is syrupy, about 8 minutes.
- Add broth; bring to boil.
- Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes.
- Transfer chicken to platter.
- Tent with foil.
- Mix flour and 3 tablespoons water in small bowl until smooth.
- Add to broth in skillet and mix until smooth.
- Add cream and mace.
- Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes.
- Return chicken and simmer until heated through.
- Taste sauce and adjust seasonings.
- Serve.
Nutrition Facts : Calories 1047.8, Fat 70.4, SaturatedFat 23.5, Cholesterol 329.5, Sodium 665.6, Carbohydrate 13.4, Fiber 1.5, Sugar 4, Protein 77.8
SMOTHERED CHICKEN
This is an easy recipe I got from a cookbook. "Old Fashioned Country Cooking" found at Cracker Barrel. I was a beginner or close to it when I tried it and it is no fail. I always liked it best because it is an one-pot meal and you can forget about it for 2 hours. The chicken is always moist.
Provided by hcopeland
Categories Whole Chicken
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the vinegar in the bottom of a deep ovenproof casserole dish or Dutch oven with a cover. Add chicken and surround with vegetables. Add seasonings to taste. Cover tightly and roast at 350* for 1 hour.
- The meat will be moist and juicy without having a strong vinegar taste.
- I learned to not go by the cooking time of this recipe. It is best to go by the estimated time on the chicken wrapper for the weight of the chicken.
- I could never find a 3 1/2-pound chicken, only larger.
Nutrition Facts : Calories 688.3, Fat 40.1, SaturatedFat 11.5, Cholesterol 198.6, Sodium 215.7, Carbohydrate 26.8, Fiber 3.7, Sugar 2.1, Protein 52.4
PEANUTTY CHICKEN
We use peanuts in a variety of dishes. This tender chicken, covered in a tasty gravy and sprinkled with peanuts, has a zip that perks up taste buds.-Mary Kay Dixson, Decatur, Alabama
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the chili powder, salt and pepper; rub over chicken. In a large skillet, saute chicken in butter until golden brown. Reduce heat; cover and cook for 30 minutes or until juices run clear., Transfer chicken to a serving platter and keep warm. Add orange juice to skillet, stirring to loosen browned bits from pan; simmer for 5 minutes. Pour over chicken. Sprinkle with peanuts. Garnish with orange slices and cilantro if desired.
Nutrition Facts : Calories 725 calories, Fat 51g fat (17g saturated fat), Cholesterol 192mg cholesterol, Sodium 977mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 55g protein.
SOUL SMOTHERED CHICKEN
You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.
Provided by Veronica Rockett
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
- Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
- Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 21.7 g, Cholesterol 78.9 mg, Fat 23.1 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 10.3 g, Sodium 1471.3 mg, Sugar 5 g
SMOTHERED HOME-STYLE CHICKEN
I like to serve this fantastic family-style chicken over aromatic basmati rice sauteed in butter for about a minute, then cooked in chicken stock and water. -Billy Hensley, Temperance, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.
Nutrition Facts : Calories 341 calories, Fat 20g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 905mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
SWEET AND SPICY PEANUT CHICKEN
Chicken thighs and a slow cooker- that's a marriage made in culinary heaven! Juicy and flavorful, this simple dish will make you swoon when you return home and find it ready. The filling is also excellent in lettuce wraps. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place chicken in a 3- or 4-qt. slow cooker. Combine broth, jelly, peanut butter, soy sauce and garlic in small bowl; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours., Remove chicken from slow cooker and cool slightly. Shred with two forks. Skim fat from cooking juices. Return meat to slow cooker. Stir in salt and pepper., Sprinkle each serving with peanuts and red pepper. If desired, serve with rice and lime wedges.
Nutrition Facts : Calories 525 calories, Fat 25g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 914mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 3g fiber), Protein 30g protein.
DRUNKEN SMOTHERED CHICKEN
What can I say? Another southern inspired recipe! It's close to what I had down in NOLA, but I put my own spin to it. I love the flavor the wine and the garlic give it. VERY RICH, but VERY worth it!
Provided by graniteangel
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Season your chicken pieces with half the creole seasoning.
- Heat olive oil in dutch oven and brown chicken pieces for about 4 minutes per side on Med-High heat. Just until golden brown.
- Take out of skillet and set aside on plate or in dish.
- Add butter, onions, bell peppers, and celery to skillet. Saute for 5 minutes or until veggies start to get lightly brown and caramelized. Slowly stir in flour and cook for another 2 minutes or until flour is fully incorperated and lightly browned.
- Add chicken stock slowly and stir until incorperated and it begins to thicken.
- Return chicken to pot and add the rest of the creole seasoning, garlic, black and white pepper, white wine, thyme and bay leaves.
- Bring to a boil and then let simmer on low covered for 30 minutes.
- Add heavy cream and hot sauce. Stir and taste. May need a little kosher salt to taste.
- Bring to a boil again, and let simmer on low for another 20 minutes.
- Serve over white rice.
- Goes great with french bread and white wine.
- People say "But, there are bones in there!".
- But I believe that's the secret to the amazing flavor.
- You can take the skin off of your chicken and use half and half instead of heavy cream, but that's about the most fat/flavor I'd take out.
Nutrition Facts : Calories 1049.9, Fat 71.9, SaturatedFat 30.4, Cholesterol 284.1, Sodium 679.8, Carbohydrate 26.7, Fiber 2.6, Sugar 9.1, Protein 52.2
SKEWERED CHICKEN WITH PEANUT SAUCE
Sate-style chicken is always a popular choice. The golden brown chicken is accompanied with a delicious homemade peanut sauce. You'll find that these will be devoured quickly.-Nancy Stec, Upperco, Maryland
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 20
Steps:
- Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a small bowl, combine the orange juice, soy sauce, lime juice, peanut butter, garlic, curry powder, cumin and chili pepper., Pour 1 cup mixture into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining mixture., Drain chicken and discard marinade. Thread chicken onto 30 metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until no longer pink, basting with reserved juice mixture., Meanwhile, in a small saucepan, combine the coconut milk, peanut butter, lemon juice, soy sauce, brown sugar, garlic, ginger and pepper flakes. Cook and stir over medium heat until smooth. Cool slightly. Transfer to a food processor; add cream. Cover and process until smooth. Sprinkle chicken with cilantro. Serve chicken warm with sauce.
Nutrition Facts : Calories 110 calories, Fat 6g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 196mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.
PAN-FRIED CHICKEN SMOTHERED IN WHITE SAUCE WITH BROCCOLI
In an effort to rethink breakfast, we developed this recipe to pack more protein into the meal. This can also be made with a brown gravy, just substitute chicken stock for the milk. If your chicken breasts are small, there is enough sauce to cover more chicken pieces, just be sure not to crowd the chicken in the pan during the browning stage. Do them in two batches if necessary.
Provided by OliveLover
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken breasts between two sheets of plastic wrap. Pound with a meat mallet or back of a heavy frying pan until about 3/8" thick. An alternative is to butterfly each breast or purchase them already butterflied.
- Dry the breasts and sprinkle with salt, pepper, onion powder, garlic powder and paprika to taste.
- Reserving 2 tablespoons of flour, dredge chicken pieces in the flour, shaking off excess.
- Put oil into a non-stick skillet and heat on medium high until oil begins to shimmer. Add chicken and sauté about 5 minutes on each side, until it is golden brown and developed a thin crust. Remove from pan to a plate and keep warm.
- Add the 2 tablespoons of butter together with the reserved 2 tablespoons of flour and cook for a minute, stirring constantly. scraping up any brown bits attached to the pan.
- When the roux has formed, add about 1 cup of milk, slowly, stirring constantly, to make the white (bechamel) sauce. Adding more milk will make a thinner sauce, less milk will make a thicker sauce. Allow the sauce to reduce to your desired thickness.
- Season with salt and pepper.
- Meanwhile, steam the broccoli by your favorite method.
- Return chicken to the pan and smother with the sauce. When the chicken has been heated through, serve immediately with the broccoli, smothering both the chicken and the broccoli.
Nutrition Facts : Calories 668.6, Fat 43.3, SaturatedFat 15.9, Cholesterol 140.4, Sodium 257, Carbohydrate 30.8, Fiber 1, Sugar 0.1, Protein 38
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