LOW FAT CHICKEN MEDALLIONS WITH CINNAMON RASPBERRY PEAR SAUCE
THIS is D-E-L-I-C-I-O-U-S, true! Found recipe while surfing the net too! Changed slightly to suit out taste, yes! How long until someone reviews this? GUESS!
Provided by mickeydownunder
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- DRAIN pears and reserve liquid.
- COMBINE reserved liquid, balsamic vinegar, thyme and cinnamon (can use allspice too!).
- CUT chicken breasts horizontally in half and then cut breast vertically in half.
- SPRINKLE with salt and pepper.
- HEAT 2 tbsp of chicken broth and garlic in pan and BROWN chicken; remove to warm platter.
- ADD liquid-pear mixture to pan until slowly BOILS.
- ADD chicken back to pan with mixture and SIMMER for 10 minutes.
- REMOVE chicken again to warm platter and reduce liquid for 5 minutes.
- STIR in pears and raspberries and coat well until warm.
- SPOON sauce over chicken and.
- ENJOY!
- NOTE: Can use canned pears to make it simpler!
Nutrition Facts : Calories 360.4, Fat 13.8, SaturatedFat 3.9, Cholesterol 93, Sodium 114.9, Carbohydrate 26, Fiber 4.2, Sugar 18.3, Protein 31.4
LOW FAT CHUTNEY CHICKEN
Inspired by the Internet, TRUE! Changed things to suit my tastes too! Wonderful combination of ingredients, SO easy to do! Look forward to my first review!
Provided by mickeydownunder
Categories Chicken Breast
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven 180F/350C.
- Wash chicken and pat dry; cut chicken breasts in half vertically and then horizontally so you have 2 or three smaller pieces.
- COMBINE pepper, paprika and garlic salt.
- PLACE chicken in a carresole dish sprayed with oil.
- RUB spices on BOTH sides of chicken and place in a single layer in the casserole dish.
- NOTE: I used glass Pyrex 13 x 9 dish.
- NOTE: I used store bought Kato's peach chutney; can also use Apricot too!
- COMBINE chutney, lemon juice, curry powder, givger and brown sugar
- NOTE: adjust tastes to YOUR liking ie if don't like as much curry or garlic then adjust it.
- POUR above over chicken and bake COVERED for 1 hour; basting every 15 - 20 minutes.
- UNCOVER and bake UNCOVERED for about 10 - 15 minutes until chicken looks glazed.
- ENJOY!
CHICKEN MEDALLIONS IN WHITE WINE REDUCTION
This was originally a recipe for Beef Tenderloin with Red Wine Reduction that I converted for my daughter who didn't like beef at the time. I serve it with Rissoto and Grilled Asparagus and Carrots. It is a nice easy dinner for 2 on a work night when you don't have a lot of time or energy, but can be multiplied for dinner parties when you want the compliments also without expending a lot of time or energy.
Provided by Doesnt Do Dishes
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees.
- Combine the salt, pepper, and garlic powder in a zip closure bag.
- Very lightly oil the chicken with olive oil.
- Sprinkle the mixture liberally over all sides of the chicken and press into the meat.
- Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
- Sear the chicken for a minute or so on all sides, sprinkle with Tarragon.
- Add ¼ cup of chicken broth to the skillet (to prevent smoking in the oven and keep meat moist).
- Transfer skillet to preheated oven and roast chicken for about 8 to 10 minutes.
- Remove skillet from oven; transfer chicken to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for 35- 45 minutes if needed.
- Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped onion and cook for a minute or so. Add ½ cup chicken broth to the skillet, scraping all the caramelized juices and bits with a spoon.
- Add the wine and bring to a boil to reduce the volume of the sauce by about half.
- If holding the final preparation, stop at this point, cover skillet, and turn heat off.
- Just before serving, slice the chicken into ¾" to 1" medallions.
- Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper.
- Return the medallions to the hot pan and gently warm them in the sauce until completely cooked.
- Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.
APPLE ROLLS
Make and share this Apple Rolls recipe from Food.com.
Provided by xrosebuddx
Categories Dessert
Time 50m
Yield 4-6 apple rolls, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Add in order given for dough. Roll 1/2" thick. Add cinnamon and half of sugar to chopped apples and spread evenly over dough. Roll up as for a cinnamon roll. Cut 1" slices. In baking pan, put remaining cups of sugar and water. Stir until dissolved. Place apple roll, cut side down, in syrup and bake in oven (325 degrees) about 30 minutes or until all syrup has been absorbed. Serve while with warm cream.,.
Nutrition Facts : Calories 1158.3, Fat 27.9, SaturatedFat 7, Cholesterol 46.5, Sodium 825.6, Carbohydrate 220.2, Fiber 5.1, Sugar 143.2, Protein 11.7
CHICKEN MEDALLIONS WITH SWEET SHERRY & MUSHROOM SAUCE
From On Demand: A romantic dinner for a romantic evening! Very easy to make - Try to cut the medallions small and pound them thin to make cooking time even shorter. TIP: Put the "show side" down first to grill
Provided by Michelle_My_Belle
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken with salt and pepper, and dust with flour. Shake off any excess.
- Heat the half butter in a large skillet on medium-high until it stops bubbling.
- Add the chicken and cook for about 1 minute on each side until light golden.
- Transfer the chicken to a plate and keep warm.
- Without cleaning the pan (unless you prefer to do so, but not cleaning will add extra flavor to sauce) add the remaining butter, and heat on medium-high until it stops bubbling.
- Add the mushrooms, onion, and garlic. Sauté until the water released from the mushrooms evaporates.
- Remove pan from fire.
- Add half of the sherry, return to fire and boil for 1 minute.
- Add the gravy, and bring to a simmer.
- Return the chicken to the skillet along with the remaining sherry and the chives.
- Cook for about 3 minutes to heat through and serve.
SKILLET CHICKEN WITH RASPBERRY SAUCE
Basic skillet-cooked chicken gets a slightly sweet kick with this fresh, fun raspberry sauce. It's great over rice, too. -Anita H. Hennesy, Hagerstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.
Nutrition Facts : Calories 260 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 369mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN IN PEAR SAUCE
Pairing poultry with pears brought applause from my husband and four growing children. Simple enough for everyday meals and ideal for company, this dish is a year-round standout. We enjoy it with boiled potatoes. -Andrea Lunsford, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil 5-6 minutes on each side or until a thermometer reaches 170°. , Meanwhile, in a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings; set bacon aside. Gradually stir broth into the drippings, scraping pan to loosen browned bits. Bring to a boil. Boil, uncovered, for 5 minutes. Add pears; return to a boil. Boil, uncovered, for 5 minutes or until pears are tender. , Combine cornstarch and water until smooth; add the chives. Gradually stir into pear sauce; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in bacon. Serve with chicken.
Nutrition Facts : Calories 320 calories, Fat 24g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 937mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.
POACHED PEARS WITH RASPBERRY SAUCE
This elegant dessert for two has a wonderful vanilla flavoring that is very satisfying. With an extremely simple raspberry sauce adding a dash of bright color, it is very impressive. -Dawn Bryant, Thedford, Nebraska
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, bring the water, sugar and wine to a boil. Reduce heat; carefully add pears. Cover and simmer for 5-10 minutes or until tender. Remove pears and reserve cooking liquid., In a small bowl, combine spreadable fruit and vanilla. Stir in enough cooking liquid to form a sauce consistency. Cover and refrigerate sauce and pears separately until chilled. , Remove sauce from the refrigerator 15 minutes before serving. Place two pear halves on each dessert plate; top with sauce. Garnish with raspberries and mint if desired.
Nutrition Facts : Calories 224 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 5g fiber), Protein 1g protein.
GIARDINIERA -- MIXED PICKLED VEGETABLES FOR CANNING -- U S D A
A tangy, pickled vegetable topping for Italian beef sandwiches, with sausages, French dips, pastas, pizzas, and more. If you'd like to kick it up a notch, feel free to add a handful of chiles. From the US National Center for Home Food Preservation.
Provided by Molly53
Categories Vegetable
Time 3h20m
Yield 10 pints
Number Of Ingredients 14
Steps:
- Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
- In 8-quart kettle, combine vinegar and mustard and mix well.
- Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
- Bring to a boil.
- Drain vegetables and add to hot pickling solution.
- Cover and slowly bring to a boil.
- Drain vegetables but save pickling solution.
- Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
- Add pickling solution, leaving 1/2-inch headspace.
- Adjust lids and process pints for 5 minutes at altitudes up to 1000 feet, 10 minutes from 1000 to 6000 feet and 15 minutes over that. Quarts are processed 10, 15 and 20 minutes depending upon your altitude.
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