PAN-FRIED CHICKEN WITH MASCARPONE
This is the first recipe I cooked from the River Cafe Restaurant and it is really easy and really good. The recipe calls for you to use a whole, boned chicken, but I prefer to buy skin on chicken breasts and just use them. Please use fresh lemon juice.
Provided by A la Carte
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat your oven to 450f.
- Loosen the skin to make a pocket on each breast.
- Mix the fresh rosemary with the mascarpone and season with salt and a good amount of pepper (if you like it!).
- Place 1/2 of the mascarpone in each pocket of the chicken. Season each breast with salt and pepper.
- Heat the oil over hot heat, in a large oven proof frying pan. Brown the chicken quickly on both sides.
- Put the frying pan into the hot oven and roast for about 15 minutes or until cooked through. (Depends on the size of the chicken, but you should test it for doneness).
- Remove the pan from the oven and over a medium flame, add the lemon juice. It will combine with any mascarpone that leaked out, and the chicken juices.
- Turn the chicken to coat with the sauce and serve.
- I like this over wilted garlic spinach, which picks up the juices nicely!
Nutrition Facts : Calories 323.1, Fat 20.3, SaturatedFat 4.8, Cholesterol 92.8, Sodium 92.4, Carbohydrate 4.4, Fiber 0.4, Sugar 1.1, Protein 30.5
SKILLET-FRIED CHICKEN
To start a perfect chicken recipe, start with pantry staples like flour and spices to fresh chicken--but no need to use a deep fryer. A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. You can prep it in just 10 minutes and be ready to eat in under an hour.
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
- In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
- Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
More about "pan fried chicken with mascarpone recipes"
10-MINUTE PAN-FRIED CHICKEN BREAST - CRAVING TASTY
From cravingtasty.com
5/5 (37)Total Time 10 minsCategory Dinner, LunchCalories 254 per serving
- Using a sharp knife, cut the chicken breasts in half lengthwise. You want to end up with 4, equally thin, chicken cutlets. Uniformly thick chicken breast will cook faster and more uniformly.
- Rub the chicken breasts with one tablespoon oil, then season with salt, pepper, thyme, garlic, parsley and cayenne pepper.Tip: the seasoning mix here is fairly basic but gives the chicken good flavor. I vary it depending on what I have, or want to use, and often add fresh herbs. I find basil, oregano and coriander to be great in this recipe. Spice mixes like Italian, herbs de provence are also fabulous. If you like sesame oil, use it instead of olive oil for rubbing, but reduce the amount to about teaspoon, or to taste.
- Heat one tablespoon of oil in a non-stick skillet over medium-high heat. Add the chicken breasts and partially cover the pan with a lid, leaving about a 1/2" - 1" crack. Tip: if using a regular skillet, double the amount of oil. You can also use 50/50 oil and butter for better flavor.
- Cook for 3 minutes undisturbed. At this time you will notice that the tops of the breasts have turned white. Flip the breasts, partially cover and cook for another 3 minutes.
MASCARPONE CHICKEN AND MUSHROOM RECIPE - WE EAT AT LAST
From weeatatlast.com
4.8/5 (17)Total Time 30 minsCategory Dinner, LunchCalories 485 per serving
CLASSIC SOUTHERN PAN-FRIED CHICKEN RECIPE BY CHEF ALEXANDER …
From thespruceeats.com
PAN SEARED CHICKEN BREAST (SO JUICY!) - WHOLESOME …
From wholesomeyum.com
PAN FRIED CHICKEN BREAST RECIPE - EASY CHICKEN …
From easychickenrecipes.com
20 DELICIOUS FRIED CHICKEN RECIPES - MSN
From msn.com
PAN FRIED CHICKEN CASSEROLE - THE BUTTERED HOME
From thebutteredhome.com
PAN-FRIED PARMESAN CRUSTED CHICKEN
From cookmorphosis.com
PAN FRIED CHICKEN BREASTS - THE RECIPE REBEL
From thereciperebel.com
SIMPLE PAN-FRIED CHICKEN BREAST - THE WOKS OF LIFE
From thewoksoflife.com
PERFECT PAN-FRIED CHICKEN THIGHS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
PAN FRIED CHICKEN BREAST – WELLPLATED.COM
From wellplated.com
EASY PAN FRIED CHICKEN - THE COZY COOK
From thecozycook.com
BEST ITALIAN STUFFED CHICKEN THIGHS (INVOLTINI DI POLLO)
From cucinabyelena.com
PAN-FRIED CHICKEN BREAST | RECIPETIN EATS
From recipetineats.com
EASY PAN FRIED CHICKEN TENDERS - JULIA'S CUISINE
From juliascuisine.com
PAN FRIED CHICKEN THIGHS (SO JUICY!) - WHOLESOME YUM
From wholesomeyum.com
PAN-FRIED CHICKEN WITH MASCARPONE – RECIPE WISE
From recipewise.net
EASY PAN FRIED CHICKEN THIGHS – A COUPLE COOKS
From acouplecooks.com
ONE-PAN ROAST CHICKEN, BEETROOT AND MASCARPONE …
From deliciousmagazine.co.uk
PAN-FRIED CHICKEN BREAST (THICK AND THIN PIECES)
From whereismyspoon.co
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #main-dish #poultry #european #dinner-party #romantic #italian #chicken #meat #chicken-breasts #taste-mood #number-of-servings
You'll also love