4-STEP CHICKEN - RUSTIC LEMON-ONION CHICKEN
This is Melissa D'Arabian's recipe from The Next Food Network Star.... it looked so good on TV that I wanted to try it!
Provided by Hollyism
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
- In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
- In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
- Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
- Place the chicken on a serving platter. Spoon the sauce over the chicken and serve.
FOUR-STEP CHICKEN PICCATA
This is my go-to recipe for an unplanned weeknight meal. It's super easy-in just four steps you get a family-friendly and company-worthy chicken dinner in minutes. To get extra mileage out of my chicken breast dollar, I like to slice a thick breast into two or three thinner cutlets. I find that three chicken breasts wisely prepped is plenty for serving a family of four. Plus, thin pieces of chicken cook more quickly than thicker ones, meaning dinner gets on the table that much faster. I love the bright citrus flavor and tanginess of the lemons and capers in piccata, but feel free to adjust the ingredients as you like. Tip: Cutting chicken breasts into cutlets is easiest when the chicken is slightly frozen.
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 25m
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. Place a chicken breast on a cutting board and set your palm on top of it. Use a sharp knife to slice the chicken into 2 or 3 cutlets. Repeat with the other 2 breasts. Blot dry with paper towels and season with the salt and pepper. Place the flour in a shallow dish and dredge the chicken through it, evenly coating the chicken on both sides. Place on a plate and set aside. Heat the olive oil in a large skillet over medium-high heat. Set the chicken in the pan and cook on each side until browned, 6 to 8 minutes total. Transfer the chicken to a platter.
- 2. Add the mushrooms to the pan and cook, stirring often, until they are browned, about 5 minutes.
- 3. Pour the wine and lemon juice into the pan, using a wooden spoon to stir and scrape up any browned bits from the pan bottom.
- 4. Add the capers and then stir in the butter until it is melted and the sauce comes together. Turn off the heat and pour over the chicken before serving.
Nutrition Facts : Calories 309 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 97 milligrams, Sodium 519 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 29 grams, Sugar 1 grams
COMPANY CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Coat the chicken breasts in the dressing mix.
- Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
- To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
- In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
- Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.
FOUR-STEP LEMON-ONION CHICKEN
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
- Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
- Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
- Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.
Nutrition Facts : Calories 467 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 153 milligrams, Sodium 282 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 56 grams
4-STEP CHICKEN MARENGO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.
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