CREOLE BLACKENED CHICKEN
I love blackened chicken and was thrilled when I discovered I could cook it at home. I adjusted an old recipe, making it spicier to fit my taste. If you prefer milder flavors, simply omit or reduce the cayenne pepper. -Lauren Hardy, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides; transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, 12-15 minutes or until a thermometer reads 165°.
Nutrition Facts :
CHICKEN WITH CREOLE MUSTARD CREAM SAUCE
Steps:
- Season chicken with salt and pepper.Heat oil and butter in a large skillet over medium-high heat.
- Add chicken and cook for 5 minutes per side.Add 1/2 cup of broth, cover and cook another 5 to 6 minutes. Remove chicken from skillet.
- Add onion to skillet and cook for 3 to 4 minutes to soften.
- Add remaining chicken broth and simmer for 2 minutes.
- Stir in creole mustard, honey, heavy cream, and cayenne pepper. Simmer for 3 to 4 minutes to thicken the sauce.
- Return chicken to skillet. Cook for a minute or two to warm the chicken.
- Sprinkle thyme over chicken. Check sauce for seasoning and add salt and pepper if needed. Serve.
Nutrition Facts : Calories 328 kcal, ServingSize 1 serving
BLACKENED CHICKEN
Great on a summer's day with fresh corn and mashed potatoes.
Provided by Karena
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
- Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
- Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 204.7 mg, Sugar 0.1 g
CHICKEN WITH CREOLE MUSTARD CREAM SAUCE
Gina: This dish is a Southerner's take on the classic French style sauté of chicken, shallots, cream, and tarragon a killer combination of flavors. Give this recipe to anyone who claims they don't have time to make dinner, because it comes together in minutes, and the results are just as good as or better than anything you can order at a restaurant. I like to serve this dish with white rice to soak up the cream sauce, some steamed green beans with butter, and a crisp white wine. I remember complaining about being served chicken when I was a little girl, and my mother telling me, "Chicken is the house steak." She was right! My mother could work a chicken over, from grilling, boiling, frying, baking, and so on she served it so many ways that I thought she was a magician. Well, you know the old adage that you become your mother? Spenser asked me the same question the other night ("Chicken again?"), and I couldn't do anything but respond, "Chicken is the house steak." We both laughed, and all those memories came flooding back to me. I loved it!
Yield serves 6
Number Of Ingredients 13
Steps:
- Rinse the chicken, pat dry with paper towels, and season with salt and pepper. Place the flour in a pie tin and dredge the chicken breasts lightly in the flour, shaking off any excess. Discard leftover flour.
- Heat the olive oil and butter in a large skillet over mediumhigh heat. Sauté the chicken, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup of the stock, reduce the heat, cover, and simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don't run dry. If necessary, add a bit of stock to prevent scorching.) Transfer the chicken to a plate, and tent with foil.
- Add the shallots to the skillet, and cook, stirring, until softened. Add the wine, bring to a boil, and cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce the heat to low, then whisk in the cream, lemon juice, and mustard, and simmer until the sauce coats a spoon, 1 to 2 minutes.
- Return the chicken to the pan along with the minced tarragon. Turn to coat with the sauce, and cook until heated through, 1 to 2 minutes. Serve the chicken over rice, drizzling the remaining sauce over the top. Garnish with sprigs of tarragon.
BLACKENED CHICKEN WITH CREOLE RICE PILAF
The late Chef Paul Prudhomme is credited with creating blackened fish in the 1980s. I believe the technique is misunderstood even though it's a fantastic recipe. The secret is simple: fat (either butter or oil), spice mix and a piping hot cast-iron skillet. Make sure to open a window to let any smoke out of the house. I like to serve the blackened chicken over Creole rice pilaf because rice is a Louisiana staple.
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with aluminum foil.
- For the Creole rice pilaf: Heat the butter and oil in a 2-quart saucepan or large saucepan over medium heat. Add the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Season with a pinch of salt, add the rice and stir a few times until the rice is coated. Stir in the garlic, bay leaf, tomato paste, garlic powder and 1 teaspoon each salt and pepper and cook for about 15 seconds. Add the chicken stock and bring to a boil. Cover, reduce the heat to low and cook until the liquid is reduced and you see little holes on the top, 15 to 20 minutes. Discard the bay leaf, fluff the rice with a fork and stir in half of the green onions. Cover until ready to serve.
- For the blackened chicken: Heat a 12-inch or large cast-iron skillet over medium heat for 3 to 4 minutes.
- Meanwhile, combine the hot paprika, salt, garlic powder, onion powder, black pepper, cayenne, white pepper, thyme and oregano in a small bowl and set aside.
- Transfer the melted butter to a large bowl. Dip the chicken in the butter and arrange on one of the prepared baking sheets. Season both sides of the chicken liberally with the blackened seasoning mixture. Working in batches, cook the chicken until the first side is blackened, 3 to 4 minutes depending on the thickness of the chicken. Flip and cook for 1 minute more. Transfer to the second prepared baking sheet.
- Bake until the chicken breasts are firm to the touch and an instant-read thermometer inserted into the thickest part reaches 165 degrees F, 5 to 10 minutes. Let rest for 5 minutes. Serve over the Creole rice pilaf and garnish with the remaining green onions.
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