CHICKEN WITH A CREAMY MARSALA SAUCE
This recipe is super quick and served over rice its amazing. Even picky eaters enjoy this one.
Provided by Stephanie
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
- Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
- Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
- Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.
Nutrition Facts : Calories 824.7 calories, Carbohydrate 13.3 g, Cholesterol 303.9 mg, Fat 45.6 g, Fiber 0.2 g, Protein 78.7 g, SaturatedFat 21.3 g, Sodium 260 mg, Sugar 2.6 g
GREEN MASALA CHICKEN
One of the first things I learned about Dr. Jyotsna Mhatre, my mother-in-law and a psychiatrist from Mumbai who moved to the United States in 1974, was that she is an astonishingly good cook. The first time I went to her house, she put out a giant platter of herbaceous lamb kebabs with chutneys for dipping. The platter was meant to be overgenerous and welcoming, but my cousin and I gobbled up every single bite. Dr. Mhatre, whom I call Aai (Marathi for mother), came up with this quick, saucy stir-fry inspired by the bright flavors of kharouni, a sour-spicy-sweet shrimp and unripe mango dish she grew up eating. Many Indian American home cooks use jarred ginger and garlic pastes because they're convenient, and they incorporate nicely for a smooth sauce. You can find them, as well the chutneys called for here, at any South Asian market, as well as online. Marinating tenderizes the chicken and rounds out the flavors, but it's entirely optional. Aai sometimes swaps in peeled shrimp for the chicken, and tofu or chickpeas work well as vegetarian options.
Provided by Sarah DiGregorio
Categories poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the chicken, chutneys, garlic and ginger pastes, and yogurt. Stir in 2 tablespoons of the oil and 1 1/2 teaspoons salt. Proceed right away, or cover and marinate in the refrigerator for up to 24 hours.
- Add the remaining 3 tablespoons oil to a large, 12-inch lidded skillet. Warm the oil, uncovered, over high heat until shimmering, then decrease the heat to medium-high and add the chopped onion and garlic. Season with a pinch of salt, and cook, stirring occasionally, until the onion softens, about 5 minutes. Reduce the heat to medium, put the lid on the skillet and cook for an additional 5 to 7 minutes, stirring occasionally, until the onion has gone from translucent to lightly golden, shrunken and soft.
- Return the heat to medium-high, scrape in the chicken along with all the marinade, and cook, stirring occasionally, for 4 minutes. Put the lid back on, and cook for 2 more minutes. Uncover the skillet; the chicken should be just about cooked through and the sauce bubbling and thick. Cook for 2 to 4 more minutes to thicken the sauce (it shouldn't be soupy), but be careful not to overcook the chicken.
- Serve over rice or other whole grains, or with flatbread like chapati on the side.
GREEN CHICKEN CURRY
Green chicken curry is a popular Indian chicken curry. This is a mildly spiced chicken curry with star ingredient coriander leaves or cilantro.
Provided by Raksha Kamat
Categories Main Course Main Dish
Number Of Ingredients 23
Steps:
- Make a thick paste with coriander leaves, ginger and garlic (check ingredients in marination section).
- Apply this to chicken along with turmeric powder, lime juice and salt.
- Keep it in fridge to marinate for 1 hour.
- Grind the following ingredients to make green gravy by adding 1/4 cup water - bunch of coriander leaves, green chillies, garlic, ginger and peppercorns to a smooth thick paste.
- Heat a kadai and add little oil.
- Add the chopped onion and fry till it gets pinkish.
- Then add ginger-garlic paste and fry for 1 minute.
- Add finely chopped garlic and fry for few seconds.
- Next add chopped tomato and fry on low flame by closing the lid of the kadai/pan till the tomato gets mushy.
- Add green chili sauce and mix well.
- Add the spice powders - cinnamon powder, coriander powder, cumin powder and black pepper powder and mix well.
- Add the prepared green paste and mix well. Let it cook for 5 minutes.
- Add the chicken pieces. Stir and close the lid of the kadai/pan.
- Add stock cube and mix well. (This is optional)
- After some time, check if chicken is cooked by trying to cut open a small piece of chicken while it is getting cooked in the kadai. If chicken is cooked properly then you will notice pieces separating easily.
- Adjust the salt and switch off the flame.
- Serve with rice or rotis.
CHICKEN IN GREEN SAUCE
An easy meal to throw together and it looks like you put a lot of work into it. Very good served with mashed potatoes...enjoy!
Provided by mydesigirl
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- On a plate,combine the flour,1/4 teaspoon salt and pepper and dredge the chicken in it shaking off excess.
- In a large nonstick skillet,heat oil over medium heat,adding chicken.
- Cook until golden brown,turning once (about 5 minutes).
- Add broth,garlic,lemon juice,parsley,chives,tarragon,red pepper flakes and remaining 1/4 teaspoon salt.
- Bring to a boil,reduce to a simmer and cook,partially covered,until chicken is cooked through (about 10 minutes).
- With a slotted spoon,transfer chicken onto 4 serving plates.
- Bring sauce to a boil over medium-high heat,add the peas and cook,uncovered until the sauce is reduced to 1/2 cup (about 3 minutes).
- Spoon the peas and sauce over the chicken and serve.
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