Herbed Chicken And Shrimp Recipes

Steps:

• Combine salt and pepper; rub over the chicken pieces. In a large skillet, brown chicken on all sides in butter. Transfer to an ungreased 5-qt. slow cooker. , In a large bowl, combine the onion, tomato sauce, wine, garlic and basil; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. , Stir in the shrimp. Cover and cook on high for 15-30 minutes or until shrimp turn pink.

Steps:

• Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3-inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.
• Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
• Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.

Steps:

• Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
• Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms.
• In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture.
• Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
• Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.

Steps:

• Combine herb leaves and garlic with a mortar and pestle or in a food processor, pouring in oil in a slow, steady stream. Stir in zest; season with pepper.
• Place chicken on a cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make two 1 1/2-inch slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken, into slits and under skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hours or overnight.
• Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Heat a large cast-iron skillet or roasting pan in oven 15 minutes. Season chicken with salt and pepper. Carefully place it in the skillet in the oven, breast side down. Roast 15 minutes. Turn chicken onto its side; roast 10 minutes. Turn onto other side; roast 10 minutes. Turn chicken onto its back; roast until golden brown and juices run clear or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. about 20 minutes.
• Lift chicken so that juices run into skillet; transfer chicken to a platter. Cover chicken loosely with foil; set aside. Pour off fat from skillet, leaving juices; discard fat. Heat juices over medium-high heat. Slowly add wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minutes. Serve chicken with the pan sauce.

Steps:

• Combine salt and pepper; rub over the chicken pieces. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat. When oil is hot, working in batches, brown chicken on all sides., In a bowl, combine the next 5 ingredients; pour over the chicken pieces. Dot with butter. Lock lid and adjust to pressure-cook on high for 15 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. (A thermometer inserted in chicken should read at least 165°.), Select saute setting; adjust for medium heat. Stir in shrimp. Cook until the shrimp turn pink, about 5 minutes. Serve over egg noodles, if desired.

Steps:

• Heat the butter and olive oil in a large, deep saute pan or Dutch oven over high heat. Add the shrimp and saute over high heat, stirring occasionally until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and set aside on a plate.
• Season the chicken breasts with salt and pepper on both sides, reduce the heat to medium, and then place them in the pan (there should still be some butter and oil in the pan; if not, add a little more). Cook chicken over medium heat for 3 to 4 minutes on each side. Add the wine, followed by the chicken broth, shallot, and garlic; cook for another 6 to 8 minutes or until chicken is fully cooked through. Remove the chicken and set it aside on a plate.
• Add the cream, mustard, lemon juice, and herbes de Provence to the pan and stir to combine. Remove pan from the heat.
• Peel the shells from the shrimp. Transfer the shrimp to a bowl. Return the sauce to the heat, bring to a boil, and simmer until thickened slightly, about 2 to 3 minutes. Return the chicken and the shrimp to the pan and reheat for 1 to 2 minutes. Sprinkle in pistachios and then divide among 4 plates.

Steps:

• Combine salt and pepper and rub over the chicken pieces.
• In a skillet, brown chicken on all sides in butter.
• Transfer chicken to crock pot.
• In a bowl combine the onion, tomato sauce, wine or broth, garlic and basil and pour over chicken.
• Cover and cook on low for 4-5 hours or until juices run clear.
• Stir in the shrimp.
• Cover and cook on high for 20-30 minutes or until shrimp turn pink.

Steps:

• In a large skillet, heat olive oil over medium-high. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 4 minutes. Season with salt and pepper. Stir in paprika and sherry vinegar; transfer to serving dish. Top with parsley and serve warm or at room temperature.

Steps:

• 1. Preheat oven to 425 degrees. 2. Pat chicken breasts dry with paper towels and place in a 9x13 baking dish. 3. Sprinkle breast with salt and pepper on each side. 4. Cut one lemon into 6-8 slices and place in dish among the chicken breasts. Set aside. 5. In small sautee pan, add the extra virgin olive oil and warm. Next, add the garlic and cook until fragrant(about a minute). 6. Turn off the heat and add 1/3 cup dry white wine, dried oregano and minced thyme. Cut a lemon in half and squeeze the juice from both sides into the pan. Mix. 7. Pour the mixture into the pan with the chicken breasts. 8. Bake the dish, uncovered, for about 45 minutes. 9. While the chicken is baking, add the rest of the white wine to the sautee pan and heat on the lowest setting. 10. Add the shrimp to the wine and mix. 11. Cut last lemon into slices, squeeze juice from each slice on the shrimp and place skins in pan among shrimp. 12. Cover and let sit while chicken bakes, stirring occasionally. 13. After the chicken is done baking, pull out of oven and add the shrimp and wine mixture to the pan. 14. Set oven to broil and bake chicken and shrimp for 3 minutes. 15. Pull out of oven, cover with foil and let the chicken and shrimp sit for 10 minutes(to soak up juices) 16. Serve!

Steps:

• Combine all ingredients except shrimp in a large resealable plastic bag. Snip through each shrimp shell down the back, leaving last segment and tail intact, and devein with a paring knife, leaving shell intact. Add shrimp to bag and massage with marinade. Refrigerate at least 8 hours or up to overnight.
• Soak 10 short wooden skewers in water 30 minutes. Meanwhile, preheat grill for indirect heat, with coals to 1 side (or medium heat on a gas grill). Thread 2 shrimp onto each skewer and place on indirect side of grill. Cook, turning once, until shrimp are curled, slightly charred, and cooked through, about 5 minutes.

Steps:

• In a large nonstick skillet coated with cooking spray, cook shrimp in oil for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes and seasonings. Cook 3-5 minutes longer or until shrimp turn pink. Stir in butter until melted.

Steps:

• In a small bowl, blend herb and garlic dip, milk, and seasonings until smooth.
• In a medium/large pot cook tortellini according to directions.
• If using Chicken: In a skillet on Medium-High, add oil, chicken slices and garlic; stir fry for 5 minutes.
• If using Shrimp/Scallops: In a skillet on Medium-High, add oil and scallops; cook until done; remove from skillet, drain excess water, set aside; Add shrimp, garlic and vegetables (re-add the scallops in step 6).
• For both variations: Now add vegetables; stir fry until tender (and chicken is done).
• Reduce to low heat, stir in cooked tortellini and dip mixture.
• Heat through.
• Serves 5-6.