SAUTEED CHICKEN WITH SPINACH
A tangy mustard sauce is used to dress the spinach and top the chicken. The mustard sauce can also be drizzled over steak or tossed with boiled potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.
- Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.
- Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.
- In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.
Nutrition Facts : Calories 381 g, Fat 14 g, Fiber 3 g, Protein 52 g
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.
CHICKEN & SPINACH PASTA
"One of my favorites! Can't remember where I got this recipe, but I make it often. You can also double the amounts and freeze the leftovers. I enjoy it because it's tasty enough-and thick enough-to eat even without the pasta!" Pamela Ziemer - Hutchinson, MN
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the onion, mushroom and garlic in oil until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the chicken, spinach, 3 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through. , Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese.
Nutrition Facts : Calories 396 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 337mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 5g fiber), Protein 40g protein. Diabetic Exchanges
SAUTEED CHICKEN, ZUCCHINI, ARTICHOKES AND TOMATOES OVER PASTA
This is a relatively simple dish to make and incredibly flavorful. My family and I eat a good deal of pasta, so I'm always looking for new ways of preparing it. I thought up this recipe while having a craving for marinated artichokes.
Provided by discoteca
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, heat one TBSP of olive oil over medium-high heat till pan is HOT.
- Add chicken. While it's searing, sprinkle the chicken with oregano, salt and pepper.
- When chicken is browned on all sides, remove it from the pan and add another TBSP of olive oil. When oil is heated, saute the zucchini until soft and lightly browned. Remove from pan.
- Add another tablespoon of olive oil and add the garlic. When the garlic becomes fragrant, deglaze the pan with the white wine. Let this reduce by half.
- Add the chicken back into the pan. Cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. Heat through.
- Finish with a drizzle of olive oil and one tablespoon of lemon juice. Serve over spaghetti with plenty of parmesan cheese.
Nutrition Facts : Calories 410.4, Fat 24.4, SaturatedFat 4.9, Cholesterol 51.8, Sodium 326.9, Carbohydrate 18.1, Fiber 5.3, Sugar 6.2, Protein 16.4
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