Savory Chicken Sauté Recipes
CHICKEN WITH SAVORY SAUCE
Enjoy chicken in a new way - a sweet and peppery array of flavors; herbs, mushrooms, currants wine and vinegar, all go into making this dish a superb entrée' for your dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in 12-inch skillet over medium heat. Cook onions, rosemary, parsley, thyme, garlic and chili in oil 5 minutes, stirring frequently.
- Add chicken to skillet. Cook about 15 minutes, turning occasionally, until chicken is brown. Add mushrooms, 1/2 cup of the wine and the vinegar. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until about half of the liquid has evaporated.
- Pour remaining 1/2 cup wine over chicken; sprinkle with currants and salt. Cover and simmer about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Uncover and cook 5 minutes longer to crisp chicken.
Nutrition Facts : Calories 260, Carbohydrate 6 g, Cholesterol 85 mg, Fiber 1 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg
SAVORY CHICKEN DINNER
No one would guess that these moist chicken breasts and tender potatoes are seasoned with herb- and garlic-flavored soup mix. The meal-in-one is simple to assemble, and it all bakes in one dish so there's little cleanup. -Leslie Adams Springfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the soup mix and water. Add the chicken, potatoes and onion; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until vegetables are tender and a thermometer reads 170°, stirring occasionally.
Nutrition Facts : Calories 265 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 620mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
SAVORY CHICKEN SAUTé
Make and share this Savory Chicken Sauté recipe from Food.com.
Provided by WendyMaq
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet over medium heat.
- Sauté chicken in oil for 4 minutes, then turn.
- Add onion, cover, and cook for 3 minutes longer. Stirring occasionally.
- Add garlic rosemary and broth.
- Cover and cook 5 minutes longer, stirring occasionally, until onions are tender crisp.
Nutrition Facts : Calories 268.3, Fat 15.1, SaturatedFat 2.3, Cholesterol 68.4, Sodium 139.8, Carbohydrate 4.4, Fiber 0.6, Sugar 1.6, Protein 27.8
SAVORY CHICKEN SAUTE
So EASY, FAST and Yum! This recipe came from McCormick spice--their Lemon-Pepper seasoning is the best brand to use in this recipe.
Provided by Noell Eanes
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub lemon pepper on chicken.
- In lg skillet, melt butter over medium heat.
- Saute chicken 7 minutes each side or until done; remove from skillet& keep warm.
- Add carrots and onions to skillet.
- Saute 2 minutes.
- Whisk together broth and flour.
- Pour over vegetables; bring to boil.
- Simmer 2 minutes.
- Add sour cream and parsley.
- Simmer 2 minutes.
- Spoon over chicken.
Nutrition Facts : Calories 234.9, Fat 10.5, SaturatedFat 6, Cholesterol 87.4, Sodium 292.1, Carbohydrate 5.6, Fiber 0.9, Sugar 1.9, Protein 28.2
SAVORY ROASTED CHICKEN
When you want an impressive centerpiece for Sunday dinner or a special-occasion meal, you can't go wrong with this golden chicken. The moist, tender meat is enhanced with a hint of orange, savory and thyme. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture., Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.
Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 267mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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