SAUTEED CHICKEN WITH CARAWAY AND CREAM
Make and share this Sauteed Chicken With Caraway and Cream recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into 1/2-inch wide strips and season with salt and pepper.
- Combine in a medium mixing bowl with 2 T vegetable oil.
- Toss to coat.
- Heat remaining oil in a large skillet over high heat.
- Fry chicken strips until golden all over but pink inside, about 1 minute per side.
- Remove from pan and reserve.
- In same pan, add white mushrooms and shallots and cook over moderate heat until soft, about 2 minutes.
- Add caraway seeds and carefully cook just until aroma is released, about 1 minute. (It's easy to burn the seeds).
- Remove from heat.
- Add Madeira and cook over high heat until reduced by half and stir in drained soaked mushrooms and cream.
- Reduce by about half, or until cream has thickened sauce to suit your taste.
- Reduce heat, stir in remaining seasonings, and return chicken and juices to pan to reheat.
- When sauce returns to a boil, remove from heat, and serve.
- Spoon chicken over a bed of wide egg noodles.
- Ladle on sauce and serve immediately.
Nutrition Facts : Calories 1270.9, Fat 79.2, SaturatedFat 32.9, Cholesterol 375.6, Sodium 923.1, Carbohydrate 23.5, Fiber 1.8, Sugar 5.7, Protein 93.3
SAUTEED CHICKEN WITH MANGO, ASPARAGUS AND HONEYED WALNUTS
Steps:
- Clean chicken of all visible fat and cartilage. Cut each breast in half and pound slightly. Marinate the chicken with the vermouth, eggs, cornstarch, salt and pepper for 30 minutes. Sear in a hot non-stick pan on both sides in 2 1/2 tablespoons vegetable oil. Let cool. Saute onions and garlic in 2 1/2 tablespoons vegetable oil for 3 minutes until translucent. Deglaze with white wine and reduce by half. Add the soy sauce and oyster sauce along with chicken stock. Allow to reduce by 1/3 of the original volume. Thicken with cornstarch and water, mix just to nape. Cool completely. Saute ginger in oil, add red peppers and saute slightly. Add the mango to warm. Add the sauce and warm, saute asparagus until al dente. Pour sauce over chicken, top with sauteed asparagus and serve with honeyed walnuts.
PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
- Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
- Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
- Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
- To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.
SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM
When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.
Provided by Pierre Franey
Categories dinner, quick, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle chicken breasts on both sides with salt and pepper.
- Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
- Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
- Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
- Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 813 milligrams, Sugar 5 grams, TransFat 0 grams
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