CHICKEN TENDERS WITH CARROTS AND BROCCOLI
A mild and creamy chicken curry that kids will like too. The recipe was originally posted on an Austrian cooking site by my friend and fellow chef, Martha Zech. With her permission I am sharing it with the Zaar family. The original title of the dish is "Haehnchen - Geschnetzeltes mit Brokkoli und Karotten". Serve over rice or oriental noodles for a great weeknight dinner.
Provided by gemini08
Categories Curries
Time 50m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- blanch the carrots and broccoli in a pot of boiling water, 1 -2 minutes, immediately transfer to a bowl of ice water to set the color, drain and set aside.
- heat the butter and oil in a heavy, nonstick skillet.
- add the chicken strips and sautee for a few minutes until golden brown.
- add the flour and curry powder and sautee for a minute while constantly stirring.
- deglaze with milk or half and half (use less flour and add chicken broth if using half and half milk) and simmer for @ 6 minutes, add more broth as needed.
- add broccoli and carrots, heat through, sprinkle with spring onions.
- garnish with parsley or cilantro and serve immediately.
CHICKEN AND BROCCOLI SKILLET STIR-FRY
You don't need a wok to make this just a large skillet --- this recipe will feed 2-3 people but can be doubled easily and all amounts may be adjusted to taste --- if you prepare the chicken and broccoli florets ahead of time this recipe takes little time to prepare, I sometimes add in matchstick-size carrots also, the red pepper flakes may be adjusted to suit heat level, my family likes extreme spice so add in lots! :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat.
- Add in chopped garlic and dryed chili flakes; saute for about 1 minute.
- Add in broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.
- Add in 1 tablespoon more sesame oil to the skillet.
- Season the chicken strips with salt and pepper, then add to the hot skillet with green onions; saute until the chicken is cooked through (about 3 minutes).
- Add in remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).
- Transfer to a platter or large bowl and sprinkle with sesame seeds.
- Serve with cooked rice.
- Delicious!
Nutrition Facts : Calories 694.9, Fat 27.8, SaturatedFat 4.7, Cholesterol 218.9, Sodium 1830, Carbohydrate 30.4, Fiber 2.1, Sugar 9.8, Protein 80.1
EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS
Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Blot chicken thighs with paper towels and sprinkle with salt and pepper.
- Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
- Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
- Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
- Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
- Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g
ROAST CHICKEN BREASTS WITH CARROTS
The secret to tender, juicy, delicious Roast Chicken Breasts with Carrots? Bake them with a mixture of Italian dressing and fresh lemon juice and use young whole carrots for extra flair. Try Roast Chicken Breasts with Carrots for dinner tonight.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Spread garlic onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with carrots and chicken.
- Mix dressing and lemon juice until blended; pour over chicken and carrots. Sprinkle with parsley, thyme and pepper.
- Bake 18 to 20 min. or until chicken is done (165°F), turning chicken and spooning pan juices over chicken and carrots after 10 min.
- Serve chicken and carrots topped with pan juices.
Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g
BROILED CHICKEN BREASTS WITH HERBS, CARROTS, AND RED POTATOES
A juicy breast of chicken that even the kids will enjoy.
Provided by Shelley
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a 10x12 inch pan with aluminum foil.
- Use the tip of a sharp boning or paring knife to cut 3 small slits into the side of each chicken breast; insert a slice of garlic into each slit.
- Mix the rosemary, thyme, and sage together on a shallow dish; roll and press each chicken breast into the herb mixture to coat.
- Arrange the breasts close together on the foil-lined pan. Place carrots and red potatoes in a layer around chicken and fold up edges of foil approximately 1 inch. Drizzle carrots and red potatoes with olive oil, salt, and pepper.
- Cook in the preheated oven for 7 minutes; turn the chicken and cook until no longer pink in the center and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 211.6 calories, Carbohydrate 12.8 g, Cholesterol 64.6 mg, Fat 6.3 g, Fiber 2.6 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 391.8 mg, Sugar 3.3 g
CREAMY CHICKEN AND CARROTS
Mushroom soup makes a creamy gravy for this tender chicken. "You can also make this with other vegetables, or serve it over thick-sliced potatoes instead of rice," suggests Valma O'Neill of Utica, Michigan.
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.
Nutrition Facts : Calories 320 calories, Fat 8g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 37g protein.
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