CHICKEN WITH APPLE, ONION AND CIDER SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper and coat in flour, shaking off the excess. Add 2 tablespoons vegetable oil to the pan. Place the chicken smooth-side down in the skillet and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
- Meanwhile, add the red onion and apple to the skillet, along with 1 tablespoon vegetable oil if the pan is dry. Increase the heat to high and cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Stir in the vinegar with a wooden spoon, scraping up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and bring to a boil. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper and whisk in the butter.
- Remove the chicken from the oven; add any collected juices to the pan sauce. Divide the chicken among plates and spoon the apple, onion and sauce over each piece. Sprinkle with the parsley.
Nutrition Facts : Calories 460, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 181 milligrams, Sodium 377 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 54 grams, Sugar 7 grams
CHICKEN WITH HERB SAUCE
"My grandmother gave me the recipe for these moist golden chicken breasts topped with a tangy butter sauce made with chives, parsley and basil," says Irene Cooney of Manheim, Pennsylvania. "It's simple but very good- our family loves it."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.
Nutrition Facts : Calories 237 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 556mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
CORNELL CHICKEN
This famous grilled chicken recipe was created by Dr. Robert C. Baker at New York's Cornell University. They say Dr. Baker was simply trying to invent an easy and delicious way to grill smaller, younger chickens, so that the local chicken farms could sell more birds. The doc's tasty recipe ended up being such a success that sales in the area soared, and the recipe became a statewide favorite.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h52m
Yield 6
Number Of Ingredients 7
Steps:
- Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth.
- Pour blended mixture into a resealable plastic bag. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours (up to overnight).
- Remove chicken halves from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels. Reserve marinade mixture.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat.
- Grill, brushing with glaze and turning often, until well-browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 633.3 calories, Carbohydrate 1.3 g, Cholesterol 126.9 mg, Fat 53.5 g, Fiber 0.1 g, Protein 32.5 g, SaturatedFat 9.5 g, Sodium 3588.3 mg, Sugar 0.4 g
CHICKEN WITH CIDER AND BACON SAUCE
Make and share this Chicken With Cider and Bacon Sauce recipe from Food.com.
Provided by kitchenslave03
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Flatten each chicken breast half to 1/2 inch thick. Sprinkle evenly with salt and pepper.
- Cook bacon in large nonstick skillet over med heat til crisp. Remove bacon from pan. Add chicken to drippings; cook 6 min on each side or til cooked through. Remove chicken from pan and keep warm.
- Add onion to pan; cook 2 min or til tender. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook til reduced to 1/2 c (about 5 min). Stir in cooked bacon and serve sauce over chicken.
Nutrition Facts : Calories 191, Fat 6.8, SaturatedFat 2.1, Cholesterol 76.2, Sodium 325.8, Carbohydrate 1.5, Fiber 0.2, Sugar 0.5, Protein 29.3
CHICKEN AND BACON FLORENTINE
Steps:
- Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings. Combine cooked bacon with cheese; set aside.
- Season chicken, if desired, with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once, then sprinkling with bacon mixture, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm. Meanwhile, heat sauce and olives in small saucepan over medium-low heat.
- Add spinach and garlic to same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.
- Evenly spoon hot Sauce onto serving plates. Top with spinach, then chicken. Garnish, if desired, with additional cheese.
CHICKEN AND RICE WITH BACON
This was a childhood favorite of mine and now requested often by my husband. Quick and easy to prepare. Modify portions as needed.
Provided by packeyes
Categories One Dish Meal
Time 3h30m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Line large baking dish with bacon.
- Pour rice evenly over top of bacon.
- Place chicken on top of rice.
- Season chicken with salt, pepper, poultry seasoning and paprika.
- Mix together soup, broth, milk and pour over chicken and rice.
- Cover and bake for 3 hours at 325.
- Uncover and bake for 15 minute more.
Nutrition Facts : Calories 309.6, Fat 10.1, SaturatedFat 3.8, Cholesterol 18.4, Sodium 614.3, Carbohydrate 44.8, Fiber 0.7, Sugar 0.4, Protein 8.4
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