PEACHY CHICKEN
if it were here
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Stir in the peaches with juice, brown sugar, orange juice and soup mix to the skillet. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to the pan. , Simmer, uncovered, for 15-20 minutes or until a thermometer reads 170°. Serve with rice if desired.
Nutrition Facts :
PEACH CHICKEN
This sweet and savory entree will appeal to the whole family. The chicken's bread crumb coating makes it especially homey. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add preserves and wine; set aside., In a large resealable plastic bag, combine the bread crumbs, cheese, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 4-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, melt remaining butter. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peaches; heat through. Sprinkle with onions; serve with pasta.
Nutrition Facts : Calories 359 calories, Fat 10g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 278mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
CHICKEN PICCATA
For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
QUICK PICANTE SAUCE
Hot pepper sauce and a jalapeno pepper give this snappy sauce just the right amount of zip. It makes a great dip for tortilla chips or a tangy sauce for tacos and fajitas. This is always a big hit at parties and office gatherings. I even make it for my mother when she needs to bring a dip to a party. -Barbara Sellers, Shreveport, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.
Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.
CHICKEN PICANTE
My husband used to claim this entree as his specialty until I made it and discovered how quick and easy it is. Our two sons love the juicy chicken while my husband and I enjoy the twist that brown sugar and mustard give the picante sauce.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.
Nutrition Facts : Calories 209 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1009mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.
PICANTE CHICKEN
Very quick and easy. A checker at the grocery store told me about this one. Serve on a hot bed of rice if desired.
Provided by Joyce
Categories World Cuisine Recipes Latin American Mexican
Yield 2
Number Of Ingredients 2
Steps:
- Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 8.7 g, Cholesterol 68.4 mg, Fat 1.8 g, Fiber 1.9 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 1082.4 mg, Sugar 4.9 g
PEACHY CHICKEN PICANTE
This is a quick and easy recipe to prepare, made with what everyone has on hand in the kitchen, and is delicious! (Note: When I am in a real hurry, I julienne the chicken and add all of the ingredients all at once into the skillet until the chicken is cooked through; then serve over rice.)
Provided by Dianna K.
Categories Pan Fried Chicken Breasts
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Drain peaches, reserving liquid, and set aside.
- Season chicken with salt and pepper to taste. In a large skillet, heat oil over medium heat. Add chicken and saute for 9 to 10 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet.
- Add bell pepper to skillet, reduce heat and saute for 2 minutes, stirring, until pepper is crisp and tender. Add the reserved peach liquid, salsa and orange juice to the skillet and bring all to a boil, scraping up browned bits from the bottom of the skillet. Add the peaches and stir until hot. Add the chicken. Spoon sauce and peaches over chicken until it is coated/glazed, then serve.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 21.1 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 1.8 g, Protein 27.2 g, SaturatedFat 1.5 g, Sodium 274.3 mg, Sugar 14.2 g
EASY CHICKEN PICANTE
Another chicken recipe that is easy has a little kick to it. I have used chicken thighs and topped with sour cream and green onions.
Provided by mama smurf
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the salsa, mustard and lime juice in a large bowl or ziploc bag.
- Add the chicken, turning to coat with the marinade. Let it marinate in refrigerator at least 30 minutes.
- Melt butter in a large skillet over medium heat until foamy.
- Drain chicken saving the marinade. Add chicken to skillet in a single layer. Cook 10-15 minutes till the chicken is a light brown on both sides. Add the reserved marinade to skillet and cook 5-10 minutes or until chicken is done.
- Remove chicken to a serving platter; keep warm. Boil marinade in skillet over high heat 1 minutes; pour over chicken. Top with sour cream and chopped green onions.
Nutrition Facts : Calories 297.9, Fat 17.7, SaturatedFat 6.3, Cholesterol 103, Sodium 372.6, Carbohydrate 2.5, Fiber 0.7, Sugar 0.9, Protein 31.1
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