SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
- Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
- Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.
SAUTEED CHICKEN BREAST WITH CLOVER HONEY AND CHILI
Make and share this Sauteed Chicken Breast With Clover Honey and Chili recipe from Food.com.
Provided by byZula
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season the strips of chicken breast with salt, pepper and the ground cumin.
- Heat a skillet with the olive oil until hot but not smoking.
- Add the chicken to the pan, spreading the chicken out to evenly cook the strips.
- Cook the chicken until golden-brown, add the chopped shallots and continue to cook, giving the pan a good stiff flip every now and then.
- Add the honey and vinegar to the pan, removing chicken to plate while sauce is completed.
- Be careful of the volatile combination of hot honey and vinegar.
- Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce quickly by 1/4.
- Add the sour cream and heat until just below the boil, stir in the cilantro leaves, plate and garnish with the toasted pecans.
CHILI-SPICED CHICKEN BREASTS
Spicing up dinnertime at her house in Lockney, Texas is a snap for Stacy Nutt when she bakes this zippy chicken dish. The mix of chili powder, jalapeno and cayenne pepper perks up the poultry perfectly. "I serve it over couscous-tiny pasta grains. But you could also use rice, other pasta or potatoes," she notes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine the first five ingredients; rub over chicken. In a nonstick skillet, brown chicken in oil on both sides. Add onions, jalapeno and garlic; saute for 1 minute. , Add tomatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken and keep warm. , In a small bowl, combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 1 minute or until slightly thickened.
Nutrition Facts : Calories 166 calories, Fat 3g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 526mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
SAUTEED CHICKEN BREASTS
This is easy and quick. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce. The flavor is great!
Provided by Paka1931
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and trim chicken breasts.
- Heat oil and butter in frying pan.
- Brown chicken on both sides.
- Remove from pan.
- Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
- Add broth and mix well.
- Return chicken to pan and cook covered for 15 minutes or until done.
- Remove chicken to serving plate, keep warm.
- Add the minced garlic and reduce the sauce by one half.
- Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.
TASTY SAUTEED CHICKEN BREASTS
This recipe is ridiculously easy and simple (almost embarrassed to share). I thought about keeping it to myself but then thought what the heck, this is good! I just threw this together hoping the family would like it. It was a huge hit. It's very simple, very moist but packs great flavor. I served it with basmati rice and bernaise sauce. Even my kids went crazy for it. I call that a winner! The cooking time is based on using thick and meaty breasts. These are less likely to be tough and dry. Reduce the time if using a smaller, thinner breasts.
Provided by Chicagoland Chef du
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and pat dry the chicken breasts.
- Place all the dry ingredients in a large ziploc bag and shake.
- One at a time, place chicken breasts in the flour mixture. Pat and toss to coat. Shake off any excess flour. Throw away the excess.
- Heat oil in a skillet over medium heat. Once heated place chicken in the skillet and cook until golden brown, flip and brown the 2nd side.
- Once all the pieces are browned on both sides, REDUCE the heat to the lowest cooking temperature. Cover & tip the lid to let any excess steam escape. Cook until juices run clear and chicken is no longer pink. Approximately 20- 30 minutes longer.
- Cooking time will depend on the thickness of the breast. Adjust cooking time accordingly. Do not overcook and dry out.
- Serve with basmati rice or broad egg noodles and bernaise sauce on the side. Ladle over rice, chicken as desired. If not making homemade sauce, I prefer Knoor brand.
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