South Beach Savory Chicken Saute Recipes

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.

Steps:

• 1. Clean mushrooms and slice in thick slices. Heat a little of the olive oil in heavy frying pan and saute mushrooms 4-5 minutes, until starting to slightly brown. While mushrooms brown,then pound chicken until it is about 3/8 inch thick. (Put chicken in a small, heavy duty ziploc bag and use a rolling pin or meat mallet to pound one chicken breast at a time.) Mix flour and poultry seasoning on a plate. Remove mushrooms from frying pan and put in small bowl. Add a bit more olive oil to pan and heat. Coat each chicken breast in a very thin layer of flour/poultry seasoning mixture, then add to pan. Saute over medium heat until quite brown on each side, about 6-7 minutes total. While chicken cooks, puree the garlic combine balsamic vinegar, Dijon, and garlic puree. When chicken is browned on both sides and done, remove from pan and put on serving plate. Add chicken stock to hot pan and deglaze, scraping browned bits off the bottom. Cook 1-2 minutes, until stock is slightly reduced. Add balsamic vinegar mixture, and mushrooms, cook 1-2 minutes more. Pour over chicken and serve immediately.

Steps:

• Cut your chicken breasts into small strips about 2 inches long.
• Heat oil in a large saucepan over medium heat. Add onion and jalapeño; cook, stirring often, until vegetables are tender, 5 minutes.
• Stir in garlic and cumin; cook 30 seconds more.
• Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir the pan making sure to get all the bits of onion, jalapeño and cumin are well mixed into the soup and not stuck to the bottom of the pan.
• Stir in salsa (don't drain), bring back to simmer, season with salt and pepper to taste and top with cilantro if desired.

Steps:

• Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight.
• Preheat oven to 450. Spray a heavy roasting pan or iron skillet with cooking spray. Place chicken in pan and bake for 10 minute Turn chicken over. If drippings begin to stick to the pan, stir in 3-4 Tbs water or wine if using.
• Bake about 10 min til thermometer registers 160 and juices run clear. If the pan is dry, stir in another 1-2 Tbs of water or wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
• Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.