CHICKEN BREASTS IN LEMON CREAM SAUCE
My family loves chicken, and this is a quick & tasty way to spruce up the everyday bird. We love this over all types of pasta.
Provided by Just Cher
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt 3 tbs butter in a large skillet over medium heat.
- Add mushrooms and saute until tender.
- Remove with a slotted spoon and set aside.
- Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
- Melt remaining 3 tbs butter in skillet.
- Add chicken and saute 5 to 6 minutes on each side or until golden brown.
- Transfer chicken to a serving platter (keep warm).
- Add broth to skillet, scraping up browned bits.
- Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
- Stir in cream and lemon juice.
- Cook over medium heat until slightly thickened.
- Stir in mushrooms, white pepper& salt to taste.
- Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
- Serve over rice or noodles.
CHICKEN BREASTS DIANE
I have been making this for over 10 years and is the most requested recipe I have! This is everyone's favorite chicken dish I make! It's a nice change from "ordinary" chicken! Goes well with steamed broccoli. (Note: This is a "Diane" recipe, therefore has a mustard taste to it!!)
Provided by Wendy W88
Categories Chicken Breast
Time 29m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breast halves between wax paper and pound slightly with mallet.
- Sprinkle with salt and pepper.
- Heat 1 Tbsp each oil and butter in large skillet.
- Cook chicken over high heat 4 minutes each side.
- Do not cook longer or they will be dry.
- Transfer to a warm serving platter.
- Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
- Whisk in broth.
- Stir until sauce is smooth.
- Whisk in remaining butter and oil.
- Pour sauce over chicken and serve immediately.
CRISPY CHICKEN TENDERS WITH PICCATA SAUCE
Provided by Giada De Laurentiis
Categories appetizer
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food processor. Blend until the spinach is finely chopped, then transfer to a medium bowl. Mix together the chicken and buttermilk in another medium bowl. Using a slotted spoon, transfer the chicken to the breadcrumb mixture, allowing any extra buttermilk to drip back into the bowl. Toss until the chicken pieces are coated.
- Heat the oil in a 12-inch high-sided skillet over medium-high heat (the oil is hot enough when a pinch of breadcrumbs sizzles when added to the pan). Add one-third of the chicken and fry until golden and crispy, about 3 minutes per side. Drain on paper towels. Repeat with the remaining chicken.
- For the sauce: Combine the broth, lemon juice and flour in a small saucepan. Bring to a boil, stirring constantly, then lower the heat and simmer until thick, about 3 minutes. Whisk in the butter until smooth. Stir in the parsley, agave and salt. Keep warm.
- Pour the sauce over the chicken or serve alongside as a dipping sauce.
'LIQUID GOLD' CHICKEN BROTH
Provided by Food Network
Time 17h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil. Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns. Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours. Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside.
ROAST CHICKEN WITH TAQUERIA-STYLE GREEN SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 9h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the chicken on a sheet pan fitted with a rack. Season liberally with salt. Refrigerate, uncovered, overnight.
- When ready to cook, preheat the oven to 425 degrees F.
- Season the chicken again with salt. Roast the chicken until the thickest part of the thigh reaches 160 degrees F, 50 minutes to 1 hour.
- While the chicken is roasting, preheat a stovetop grill to high. Place the tomatillos and jalapeño on the grill. Cook until blistered and charred in spots, 8 to 10 minutes, then flip and cook for another 8 to 10 minutes. Transfer to a blender.
- Add the honey, lime juice, cilantro and salt and pepper to taste to the blender. Process until the desired consistency, but don't let it get too smooth. Set aside.
- Let the chicken rest for 5 to 10 minutes. Pour the pan juices into a small saucepan and bring to a simmer. Working with 1 or 2 tablespoons at a time, whisk the butter into the juices until incorporated and smooth. Whisk in the vinegar.
- Carve the chicken and arrange on a platter. (Reserve the carcass for stock.) Pour the pan juices around the chicken. Drizzle the green sauce over the chicken and sprinkle with the scallions and chives.
CHICKEN AND OLIVES
The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
- Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
- Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
- Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
- Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
- Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g
GENERAL TSO'S CHICKEN TENDERS
Make and share this General Tso's Chicken Tenders recipe from Food.com.
Provided by Arlyn Osborne
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Add the soy sauce, vinegar, brown sugar, hoisin, garlic powder, ginger and red pepper flakes to a bowl and whisk to combine.
- Whisk together the water and cornstarch in a separate small bowl until the cornstarch is dissolved.
- Add the cornstarch mixture to the soy sauce mixture and whisk well to combine. Set aside.
- Pour about 3 inches of oil in a Dutch oven, attach a fry thermometer, and let heat to 350 F degrees.
- Add the flour, salt and pepper to a shallow bowl and whisk to combine.
- Add the eggs and a splash of water to a shallow bowl and beat to combine.
- Dredge a chicken tender in the flour, pressing to adhere. Shake off excess flour and coat in the egg mixture. Let the excess drip off and coat in the flour again. Place on a sheet pan while you continue coating the rest.
- Fry the chicken in batches until golden brown and cooked through, about 6 - 8 minutes. Drain on a paper towel lined plate.
- Give the reserved sauce mixture a good whisk and pour into a large nonstick skillet. Cook over medium heat until thickened, about 2 - 3 minutes.
- Add the chicken tenders to a large bowl and pour the sauce over.
- Gently toss to coat. Transfer the chicken tenders to a serving platter and garnish with sesame seeds.
GOURMET CHICKEN SANDWICH
Sauteed chicken breasts topped with a mayonnaise/mustard/rosemary spread and graced by 2 slices of garlic rosemary focaccia bread. These sandwiches are great when you want a quick supper, but not something from the freezer. They remind me of an expensive sandwich from an upscale deli. The spread and the chicken can be made in advance, and the chicken can be eaten hot or cold.
Provided by LCLARKE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
- In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.
Nutrition Facts : Calories 522.5 calories, Carbohydrate 58 g, Cholesterol 69.8 mg, Fat 15.7 g, Fiber 3.1 g, Protein 34.6 g, SaturatedFat 3.1 g, Sodium 826.1 mg, Sugar 1 g
ROAST CHICKEN PIECES
Make and share this Roast Chicken Pieces recipe from Food.com.
Provided by hectorthebat
Categories Chicken
Time 3h40m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Defrost the chicken thoroughly for several hours at room temperature.
- Heat the oven at 400F/200C/Gas Mark 6-7. Rub the chicken with the oil and dot with the butter. Sprinkle with herbs, if liked. Place in a well-greased roasting tin and cover with cooking foil.
- Roast for 30-40 minutes, according to the size of the chicken pieces, until the juices run clear (not pink) when tested with a fork. (If still pink, cook for a few more minutes). Remove the foil for the last 10 minutes of cooking time to brown the chicken. Chipolata sausages, roast potatoes and parsnips can be cooked around the chicken pieces. Remove the chicken, and the sausages, potatoes, and parsnips (if used) from the tin, and keep warm. Use the juices left in the roasting tin to make the gravy.
Nutrition Facts : Calories 425, Fat 37.6, SaturatedFat 13.3, Cholesterol 115.5, Sodium 180.6, Protein 21.2
More about "chickenbreastswithsaucepiecesofgold recipes"
GEORGIA GOLD CHICKEN RECIPE - GLUTEN-FREE, EASY,
From blessherheartyall.com
OUR 48 BEST BONELESS CHICKEN BREAST RECIPES - THE …
From thespruceeats.com
14 MOUTHWATERING CHICKEN SANDWICH RECIPES - THE …
From thespruceeats.com
10 BEST SAUCE FOR BREADED CHICKEN CUTLETS RECIPES
From yummly.com
10 BEST BAKED CHICKEN BREAST SAUCE RECIPES | YUMMLY
From yummly.com
10 BEST SAUCE CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
SWEET HONEY BAKED CHICKEN BITES RECIPE - INSPIRED TASTE
From inspiredtaste.net
STICKY GARLIC CHICKEN BITES - DAMN DELICIOUS
From damndelicious.net
VELVETING CHICKEN: THE CHINESE RESTAURANT SECRET TO …
From recipetineats.com
65 EASY CHICKEN DINNERS - FOOD NETWORK
From foodnetwork.com
Author By
CHICKEN BREASTS WITH HOLLANDAISE SAUCE RECIPE - THE …
From thespruceeats.com
3.8/5 (31)Total Time 50 minsCategory Entree, DinnerCalories 532 per serving
CHICKEN SANDWICH RECIPES | ALLRECIPES
From allrecipes.com
22 QUICK AND EASY CHICKEN AND RICE RECIPES - THE SPRUCE EATS
From thespruceeats.com
15 CHICKEN SANDWICH RECIPES YOU SHOULD BE MAKING AT …
From tasteofhome.com
GENERAL TSO’S CHICKEN RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5-MINUTE LIQUID GOLD SAUCE (OIL-FREE, PLANT-BASED)
From minimalistbaker.com
14 SAUCES FOR CHICKEN THAT ARE RESTAURANT-QUALITY GOURMET
From morethangourmet.com
BEST POT O' GOLD CUPS RECIPE - HOW TO MAKE POT O' GOLD CUPS
From delish.com
FOOL'S GOLD LOAF RECIPE | THE ELVIS SANDWICH | RADA CUTLERY
From radacutlery.com
CHICKEN BREAST IN WHITE SAUCE (LOW FAT) - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
31 BEST SIDE DISHES FOR CHICKEN - THE SPRUCE EATS
From thespruceeats.com
BEST CHICKEN IN SWEET AND SOUR SAUCE (15 MINS)
From wellbeingbarista.com
13 CHICKEN SHEET PAN DINNERS | TASTE OF HOME
From tasteofhome.com
ROTISSERIE STYLE ROASTED CHICKEN PIECES - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
BEST CHICKEN DINNER COMFORT FOOD RECIPES - FOOD.COM
From food.com
GENERAL TSO'S CHICKEN (HOMEMADE AND SO GOOD!) - COOKING CLASSY
From cookingclassy.com
9 BEST CHICKEN PIECES RECIPES IDEAS - PINTEREST
From pinterest.com
SIDE DISH RECIPES | ALLRECIPES
From allrecipes.com
GOLDEN ROAST CHICKENS WITH PAN SAUCE RECIPE - HOW TO COOK A …
From parade.com
GOLD FAVORITES: 20 LUXURIOUS FOOD ITEMS MADE WITH ACTUAL GOLD
From therecipe.com
10 BEST SAUTEED CHICKEN BREAST AND VEGETABLES RECIPES - YUMMLY
From yummly.com
OUR 26 BEST CHICKEN BREAST RECIPES | FOOD & WINE
From foodandwine.com
THE FOODGOD WILL GIVE YOU GOLDEN (CHICKEN) WINGS - FOOD NETWORK
From foodnetwork.com
HOMEMADE SAUCES FOR CHICKEN: OUR BEST CHICKEN SAUCE RECIPES
From goodto.com
WHAT TO MAKE WITH DICED CHICKEN: 34 DELICIOUS RECIPES
From whattomaketoeat.com
AMAZON.CA: GOLD - FOOD STORAGE / KITCHEN STORAGE
From amazon.ca
FIESTA AZTECA – MEXICAN RESTAURANT
From fiesta-azteca.com
10 BEST CHICKEN BREAST PIECES RECIPES | YUMMLY
From yummly.com
860 GOLD FOOD IDEAS IN 2022 | GOLD DESSERT, GOLD CUPCAKES
From pinterest.com
15 EASY 20-MINUTE CHICKEN DINNERS | ALLRECIPES
From allrecipes.com
You'll also love