CHICKEN BREASTS PIERRE
One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread and a tossed green salad.
Provided by Nancy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
- In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 14.8 g, Cholesterol 83.7 mg, Fat 7.8 g, Fiber 1.3 g, Protein 28.8 g, SaturatedFat 4.1 g, Sodium 916 mg, Sugar 7.5 g
BAKED SPICED CHICKEN
Mildly spiced and slightly sweet chicken that comes out moist and tasty.
Provided by Denise D
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
- Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 602.7 calories, Carbohydrate 4 g, Cholesterol 238.9 mg, Fat 37 g, Fiber 0.9 g, Protein 60.4 g, SaturatedFat 9.4 g, Sodium 1342.2 mg, Sugar 2.4 g
SPICY BAKED CHICKEN
Make and share this Spicy Baked Chicken recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In plastic bag mix first 6 ingredients.
- Put milk in a bowl.
- Dip chicken in milk, then shake in the bag.
- Coat well.
- Put chicken in a 13x9 pan sprayed with cooking spray.
- Bake, uncovered at 375* for 50 minutes or until juices run clear.
CHICKEN BREASTS PIERRE
Found recipe on askchef, tried it, loved the ease and flavor. Great weeknight meal. The only addition I would make is to double the sauce because we love sauce & it is delicious.
Provided by SB61287
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
- In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.
Nutrition Facts : Calories 378.1, Fat 13.9, SaturatedFat 6.6, Cholesterol 136.2, Sodium 1511.6, Carbohydrate 22.4, Fiber 1.9, Sugar 11.6, Protein 39.9
CHICKEN DRUMSTICKS PIERRE
This is a very easy recipe for a chicken dish that will suit people who like their chicken spicy, but not TOO hot. Served on a bed of rice, it is colorful and elegant enough for company. UPDATE: I suggest that you not substitute regular mustard for dry mustard. Regular mustard is made by mixing dry mustard with a substantial amount of vinegar and will completely change the flavor of the dish.
Provided by echo echo
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix together the flour, salt and pepper.
- Dust the drumsticks with the seasoned flour.
- Melt the butter in a skillet with a lid.
- Brown the chicken over medium heat on all sides.
- Remove the chicken from the pan and drain on absorbent paper.
- In the same pan, combine the tomatoes thru hot pepper sauce; bring to a boil.
- Reduce the heat and return the chicken to the pan.
- Cover and simmer about 45 minutes.
- Serve with pan juice.
- Good over white or brown rice.
SPICY ROASTED CHICKEN THIGHS
Here, the bright and zesty flavors of lemon, tomato, ginger, jalapeño and garlic contrast beautifully with the rich, tender dark meat of the chicken. If you like your chicken skin extra crispy, slip it under the broiler for a few minutes after roasting. And yes, you can make this with chicken breasts, but we recommend the skin-on, bone-in variety, and keep a close eye on the time; they'll take less time to cook.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
- Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
- Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 31 grams, Carbohydrate 6 grams, Fat 50 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 14 grams, Sodium 598 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN PIERRE
This was the first meat recipe that my younger brother (Pierre) would reliably eat. He's older now, but this is still a family favorite. The sauce is incredible. It goes great with pasta, and even better on rice. This makes a lot of sauce, you could reduce it, but you'd regret it, people will want more sauce. I've been meaning to try this in a crockpot, if anyone does, let me know how it turns out.
Provided by GottaBeKD
Categories Chicken Breast
Time 55m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Mix first 9 ingredients in a bowl, and set aside.
- Combine ingredients 10 - 12 in a shallow dish or bowl.
- Heat butter in large saute pan over medium high heat.
- Once butter has melted, coat chicken in flour mixture and place in pan.
- Cook chicken for 3 minutes per side (just to brown the outside).
- Remove chicken from pan and place on a paper towel lined plate.
- Immediately add the sauce mixture, and the 2 cans of stewed tomatoes.
- Once the sauce is boiling return the chicken to the sauce, reduce heat and simmer, covered for 35 -40 minutes.
- Uncover the mixture for the last 10 minutes to allow the sauce to thicken.
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