CHICKEN TOSCANA
Make and share this Chicken Toscana recipe from Food.com.
Provided by Homegourmet
Categories Chicken Breast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Earlier in day or prior to cooking chicken:.
- Combine port, and broths in saucepan and cook down over medium heat until almost half. Remove 4 ounces of mixture, let cool and add 1 T flour to these 4 ounces until thoroughly dissolved.
- Return to pan and cook over medium low until thickened.
- Just before serving on chicken, add chestnuts and heat through.
- Salt and pepper to taste.
- Dredge chicken cutlets in flour.
- Heat non stick fry pan (use PAM if necessary).
- Add butter and oil.
- Saute cutlets on each side over medium high heat until lightly browned (can let rest covered a few minutes as you add chestnuts to port gravy mixture).
- Pour thickened port gravy over cutlets and serve.
CHICKEN TOSCA
Delicious Chicken in a garlic, lemon cream sauce. Goes nice with a side dish of spagetti. And a dry white wine
Provided by Steve P.
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Butterfly chicken breasts so they are thin.
- Lightly season with salt and pepper.
- Dust chicken breasts with flour.
- Combine whole eggs and romano cheese to form a batter.
- (you don't want a thick batter as it will coat and burn if too thick.) Fry chicken and mushrooms until golden brown.
- Add garlic and saute 1 minute.
- Season with additional salt and pepper to taste.
- Transfer chicken to platter.
- Add butter to the skillet.
- When melted add wine and lemon juice.
- Add cream and cook over high heat until sauce begins to thicken.
- Return chicken to skillet and heat.
- Serve immediately.
- Sprinkle additional grated romano cheese over chicken if desired.
CHICKEN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 main course servings
Number Of Ingredients 30
Steps:
- To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
- To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
- To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
- Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
- Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
- In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.
CHICKEN TOSTADAS
Provided by Marcela Valladolid
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the chicken breasts and legs off of the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl.
- In a separate bowl, dress the romaine lettuce with olive oil and vinegar. Season with salt and pepper.
- To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with 1/2 cup shredded rotisserie chicken. Top with the dressed romaine lettuce, tomato and avocado. Drizzle with Mexican crema and top with crumbled queso fresco. Finish with pickled jalapeno peppers if desired.
CHICKEN FRANCESE
Tyler Florence's Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
- Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
TUSCAN CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
- Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
- Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
- Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.
CHICKEN TOSTADAS
Provided by Marcela Valladolid
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve.;
- Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.
Nutrition Facts : Calories 604, Fat 26 grams, SaturatedFat 10 grams, Cholesterol 150 milligrams, Sodium 927 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 55 grams, Sugar 7 grams
CHICKEN TOSTADAS
Chicken and veggie tostadas are baked in oven.
Provided by Sonia S.
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
- Bake in the preheated oven until crispy, 10 to 15 minutes.
- Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 26.5 g, Cholesterol 54.8 mg, Fat 14.5 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 711.7 mg, Sugar 2.5 g
CHICKEN TIKKA
Really delicious chicken tikka and just like you get at Indian restaurants or possibly better! Very healthy too! Garnish with sliced onion and lemon wedges. Serve with steamed rice or naan. Can also be made on the grill.
Provided by indomagic
Categories World Cuisine Recipes Asian Indian Main Dishes Chicken
Time 2h30m
Yield 2
Number Of Ingredients 11
Steps:
- Combine chilies, cilantro, yogurt, tomato paste, ginger paste, garlic paste, tikka masala, food coloring, and salt in a glass or ceramic bowl. Add chicken and marinate in the refrigerator for 2 hours, up to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil and spray with cooking spray.
- Bake chicken in the preheated oven for 10 minutes; flip and spray with cooking spray. Continue to bake until chicken is no longer pink in the centers and juices run clear, 5 to 10 minutes more. Turn on the oven's broiler. Broil until browned, 3 to 5 minutes more.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 12 g, Cholesterol 85.9 mg, Fat 6.5 g, Fiber 2.5 g, Protein 32.8 g, SaturatedFat 2.4 g, Sodium 876.9 mg, Sugar 4.1 g
CHICKEN TOSTADAS
If you like Mexican fare, you're going to love these piled-high chicken tostadas! They make a quick-to-fix weekday dinner. -Janet Briggs
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place tortillas on ungreased baking sheets; spritz both sides with cooking spray. Place on ungreased baking sheets. Bake at 350° for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside. , In a food processor, process the beans until smooth. In a large saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon cumin and salsa; bring to a boil. Remove from the heat; set aside. , Sprinkle chicken with remaining chili powder and cumin. In a large skillet coated with cooking spray, cook chicken over medium heat for 5 minutes or until chicken juices run clear, stirring constantly. , Spread bean mixture over tortillas to within 1/2 in. of edges of tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at 350° for 2 minutes or until cheese is melted. Top with romaine. Garnish with sour cream if desired.
Nutrition Facts :
CHEF DOUG'S CHICKEN TIKKA
Chef Doug's take on a classic chicken tikka recipe. Great for families and kids alike! Serve over basmati rice and some garlic naan.
Provided by Jessica Higley
Categories World Cuisine Recipes Asian Indian Main Dishes Chicken
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine cut chicken, 1 cup heavy cream, lemon juice, ginger, cumin, pepper, cinnamon, salt, and cayenne pepper in a bowl and allow to marinate in the refrigerator for 1 hour or more.
- When chicken is marinated to your liking, heat 1 tablespoon oil in a large pan over medium heat; sauté onion, jalapeno, and garlic until softened, about 5 minutes. Add tomato sauce and tomato paste and bring to a boil, then reduce heat to a simmer.
- Heat remaining oil in another skillet over medium to medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Add more heavy cream as desired to obtain a light red sauce mixture. Stir and let simmer until flavors have melded, 10 to 15 minutes. Serve.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 20 g, Cholesterol 210.7 mg, Fat 34.9 g, Fiber 4.2 g, Protein 52.1 g, SaturatedFat 16.3 g, Sodium 1350.5 mg, Sugar 9.4 g
CHICKEN OSCAR
This is a very simple, yet elegant entree which is especially nice for a romantic meal. It's best if you can find fresh dungeness crab, but even canned crab will work. This is a popular dish served in restaurants on the West coast.
Provided by lazyme
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
- Combine the flour, salt and pepper in a shallow bowl.
- Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
- When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked.
- While the chicken is cooking, make the hollandaise sauce per package directions. Keep warm.
- Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
- Drizzle hollandaise sauce over asparagus and serve.
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