Black Forest Chicken And Cabbage Skillet Recipes

BLACK FOREST CHICKEN AND CABBAGE SKILLET

Black Forest Chicken and Cabbage Skillet image

A tasty blend of boneless skinless chicken breasts or thighs sauteed and served with sauteed onions, potatoes and coleslaw mix.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

1 (22.4 ounce) package Tyson® Fresh Boneless, Skinless Chicken Breasts or Thighs
1 teaspoon seasoned salt
1 small onion, chopped
3 medium potatoes, cut into 1/2 inch cubes
3 cups coleslaw mix
1 teaspoon caraway seed, crushed

Steps:

COOK: CLEAN: Wash hands. Sprinkle chicken with seasoned salt. CLEAN: Wash hands. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Add chicken. Cover and cook 5 minutes or until lightly browned, turning once. Remove from skillet. Add onion, potatoes, coleslaw mix and caraway seed to skillet; mix well, then top with chicken. Cover. Cook 10 to 15 minutes or until vegetables are tender and internal juices of chicken run clear, stirring occasionally. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F for breasts, 180 degrees F for thighs.)
SERVE: Serve with hot rye rolls, if desired.
CHILL: Refrigerate leftovers immediately.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 38.3 g, Cholesterol 97.5 mg, Fat 7.7 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 2.4 g, Sodium 311.8 mg, Sugar 2 g

BLACK FOREST CHICKEN

Black Forest Chicken image

This is from IGA. This looks so good; hopefully I'll be able to try it soon. Since I keep I know there is a lactose free cooking cream that is considered pareve, which is good to keep in mind. There will be leftover sauce in the end, and you can use it for ice cream.

Provided by Studentchef

Categories Chicken Breast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 boneless skinless chicken breasts
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 vidalia onion, thinly sliced (or a yellow onion)
salt and pepper
1/2 cup drained tin black cherries, juice reserved
1/4 cup reserved cherry juice
5 (10 g) lindt 70% cocoa dark chocolate squares (50g)
1 teaspoon vanilla
1/4 cup 15% cream (15% m.f. cooking cream)

Steps:

Preheat oven to 180 degree C (350 degree F).
Season chicken breasts on both sides with pepper.
Heat oil over medium high heat in an ovenproof pan. Sear chicken breasts for about 1 minute on each side, or until they are golden. Remove from pan and reserve.
Add onion to the pan and saute, stirring frequently, for 3 minutes or until lightly golden. Add 2 tablespoons of water, scraping brown bits from the bottom of the pan.
Place chicken breasts on the bed of onions and cover; cook in the oven for about 20 minutes, or until meat is no longer pink inside and internal temperature reaches 82 C (180 F). Season with salt to taste.
In the meantime, bring cherry juice to boil in a small saucepan. Add chocolate; reduce heat to low and stir until chocolate is melted.
Add cherries and vanilla and allow to simmer for 5 minutes. Stir in cream and allow to simmer for about 2 minutes, or until sauce thickens. Keep warm.
Serve chicken breasts on onions with the Black Forest sauce.

Nutrition Facts : Calories 307.6, Fat 15.9, SaturatedFat 5.3, Cholesterol 95.7, Sodium 151.8, Carbohydrate 13.1, Fiber 1.9, Sugar 7.6, Protein 26.9

BLACK FOREST CHICKEN SKILLET

Black Forest Chicken Skillet image

Make and share this Black Forest Chicken Skillet recipe from Food.com.

Provided by ElizabethKnicely

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breasts
1 teaspoon seasoning salt
1 small onion, chopped
3 medium potatoes, cut into 1/2-inch cubes (about 3 1/2 cups)
1/4 lb black forest ham, cut into thin strips
3 cups coleslaw mix
1 teaspoon caraway seed, crushed

Steps:

Wash hands. Sprinkle chicken with seasoned salt. Wash hands.
Spray large nonstick skillet with nonstick cooking spray. Heat to medium-high; add chicken. Cover and cook 5 minutes or until lightly browned, turning once. Remove from skillet.
Add onion, potatoes, ham, slaw mix and caraway seed to skillet. Mix well, then top with chicken. Cover and cook 10 to 15 minutes or until vegetables are tender and chicken is done (internal temperature 170° F).
Serving Suggestion: Serve with hot rye rolls. Refrigerate leftovers.
Tip: Boneless, Skinless Chicken Thigh Cutlets may be substituted fro the boneless, skinless breasts.

Nutrition Facts : Calories 325.6, Fat 5.8, SaturatedFat 1.6, Cholesterol 91.7, Sodium 526.7, Carbohydrate 33.9, Fiber 5.7, Sugar 3.7, Protein 34

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