CHICKEN & GARLIC WITH FRESH HERBS
The key to this savory chicken is the combination of garlic and fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. -Jan Valdez, Lombard, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.
Nutrition Facts : Calories 203 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
SAUTEED CHICKEN BREASTS W/ FRESH HERBS AND GINGER
Not sure where this one came from...I think maybe a low carb cook book. Doubles or triples easily if you are feeding more than two.
Provided by little_wing
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a medium skillet over medium-high heat.
- Season both sides of the chicken breasts with salt and pepper.
- Cook, turning once, until firm to the touch, about 5 minutes per side.
- Transfer 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.
- Remove from heat and add the basil and mint to the pan and swirl the pan to combine.
- Spoon the herb sauce over the chicken.
Nutrition Facts : Calories 259.1, Fat 15.2, SaturatedFat 2.7, Cholesterol 68.4, Sodium 146.6, Carbohydrate 1.7, Fiber 0.4, Sugar 0.3, Protein 27.9
SAUTEED CHICKEN BREAST WITH FRESH SPINACH PASTA
Steps:
- Bring a large pot of salted water to a boil, add linguine and cook until a little less than al dente, about 8 minutes. Season chicken breasts with salt and pepper. Heat a deep skillet over medium-high heat. Add oil and 1 tablespoon of butter, heat until the butter is melted. Then add the chicken breasts, skin side down and cook for 2 to 3 minutes on each side, or until lightly colored.
- When done, transfer chicken breasts to a plate and set aside. Discard any fat from your skillet. Now, to the skillet add 2 tablespoons of butter, heat until butter is melted. Add onion, celery, carrots and salt and pepper. Cook, stirring until vegetables are softened, about 3 minutes. Return chicken to the skillet, add rosemary, and bay leaf and cook, covered over moderately low heat for 5 minutes more or until chicken is cooked through but still slightly springy to the touch. Again, remove chicken from the skillet and transfer to a plate, pouring any remaining juice into the skillet and set aside. Now, prepare the sauce. To the same skillet add madeira and chicken broth, cook until reduced by half. Then add heavy cream and reduce until sauce is lightly thickened. Drain and pat dry linguine and transfer to a serving plate and toss with remaining tablespoon of butter. Top with chicken breasts. To the sauce add minced fresh herbs, taste for seasoning, adding salt, pepper and lemon juice to taste. Gently pour sauce over linguine and chicken, making sure to evenly coat the entire surface. Serve immediately.
GINGER CHICKEN SAUTé
Make and share this Ginger Chicken Sauté recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in shallow baking dish. Add soy sauce, sesame oil, ginger and garlic. Turn chicken to coat well with seasonings.
- In a large nonstick skillet, heat oil over medium high heat. Remove chicken from marinade; reserving marinade.
- Add chicken to hot skillet and cook, turning, until lightly browned, 2-3 minutes.
- Reduce heat to medium-low and stir in marinade. Cover and cook, turning 2-3 times until chicken is cooked through, 6-8 minutes.
CHICKEN SAUTé FINE HERBES
Steps:
- Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender. Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill. Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan juices over it.
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15 BEST SAUTEED CHICKEN BREAST RECIPES - SIMPLY CHICKEN RECIPE
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4.9/5 (82)Published Jan 21, 2023Category Recipes
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- Cayenne Sauteed Chicken Breasts. This recipe calls for seasoning salt, cayenne pepper, and black pepper. You’ll saute the chicken in butter, for a rich flavor.
GARLIC-GINGER CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (78)Estimated Reading Time 6 minsServings 4
- Mix garlic, lemon juice, ginger, 3 Tbsp. oil, 1 Tbsp. cilantro, and 1 Tbsp. mint in a medium bowl to form a paste.
- Mix coriander, amchur, turmeric, salt, and chili powder in a small bowl. Add spice mixture to garlic-ginger paste and stir well to combine. Transfer marinade to a large resealable bag.
- Place chicken breasts in marinade and seal bag tightly. Using your hands, gently massage marinade onto chicken, making sure to evenly coat each breast. Chill 2 hours.
- Heat a large skillet over medium-high. Once pan is quite hot, add remaining 1 tsp. oil, swirling pan to coat the entire surface. Reduce heat to medium. Remove chicken from marinade and cook, undisturbed, until lightly golden on one side, 1–2 minutes. Flip chicken and continue to cook until golden brown on the other side, 1–2 more minutes. Reduce heat to low, cover, and cook (without peeking!) 10 minutes. Remove pan from heat and let chicken sit, covered, 10–15 minutes, depending on thickness of the breasts. Don’t uncover, or you’ll release the hot steam that cooks the chicken.
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