SWEET AND SOUR CHICKEN BREASTS
Steps:
- Cut each chicken breast into 2 pieces. Put each chicken piece between sheets of plastic wrap and pound to thin to about 1/4-inch thickness. Alternatively, carefully slice each chicken breast in half horizontally, making thin cutlets.
- In a plate or bowl, combine the flour, ginger, salt, pepper, and garlic powder. Dredge chicken pieces in the flour mixture.
- Heat the butter and olive oil in a large skillet or sauté pan. Brown the chicken for about 4 minutes on each side, until browned and cooked through. Remove to a warm serving platter and keep warm.
- While the chicken is cooking, combine the orange juice, chicken broth, rice vinegar, brown sugar, soy sauce, ketchup, and sherry or wine, if using. Combine the cornstarch with the 1 tablespoon of water and add to the mixture. Blend well and set aside.
- Add the green onions and garlic to the skillet and cook, stirring, for about 1 to 2 minutes. Add the sauce mixture and continue cooking, stirring, until thickened. Simmer for 1 minute.
- Spoon the sauce over the chicken pieces and serve with hot cooked rice or noodles.
Nutrition Facts : Calories 339 kcal, Carbohydrate 30 g, Cholesterol 58 mg, Fiber 2 g, Protein 20 g, SaturatedFat 5 g, Sodium 699 mg, Fat 15 g, ServingSize Serves 4 to 6, UnsaturatedFat 9 g
SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
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
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.
SAUTEED SWEET CHICKEN BREASTS
Make and share this Sauteed Sweet Chicken Breasts recipe from Food.com.
Provided by lclass
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring chicken broth and a drizzle of EVOO to a boil in a med pot. Add the rice, reduce to simmer, and cover. Cook the rice covered, stirring occasionally for 20 minutes. Fluff with a fork.
- While the rice cooks, work on the spicy fresh tomato chutney. Heat a med size skillet over high heat with a tablespoon of EVOO. Add the quartered tomatoes, cumin, coriander, serrano pepper, shallots, garlic and salt and pepper. Cook the mixture stirring frequently for 3 minutes. Add the sherry vinegar, brown sugar, and 1 cup of water. Turn down the heat to med low and simmer for 10 - 12 minutes or until the water has evaporated and the tomatoes have broken down and are slightly thickened. While chutney is cooking, prepare the chicken.
- In a bowl combine remaining 2 tablespoons of EVOO, cilantro, scallions, parsley, honey and a bit of salt and pepper. Add the chicken breasts and toss to coat. Heat a nonstick skillet over med high heat. Add the seasoned chicken and cook for 5 min each side or until cooked through. Remove Chicken breasts to a serving plate and top with tomato chutney. Serve with white rice.
Nutrition Facts : Calories 809.2, Fat 25.9, SaturatedFat 5.8, Cholesterol 92.8, Sodium 912, Carbohydrate 98.8, Fiber 4.7, Sugar 17.8, Protein 42.7
SAUTEED CHICKEN BREASTS
Provided by Robert Farrar Capon
Categories dinner, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Dredge the chicken breasts lightly with flour and shake off the excess.
- Melt the butter over high heat in a frying pan and saute the breasts quickly on both sides until they are delicately browned. Remove to a serving dish. (At this point, the centers should still be raw.)
- Add the onion to the pan, stir it around vigorously (still over high heat) and, when it just begins to brown, add the wine.
- Boil the wine away to almost nothing, add the cream and meat glaze, and continue boiling over high heat, stirring constantly, until the sauce is slightly thickened. Add white pepper and salt to taste and return the breasts to the pan. Lower the heat, and let themcook for a minute or so more, until the centers are just ''set'' pastth e point of rawness. Do not overcook. Serve over rice or pasta.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 50 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 26 grams, Sodium 711 milligrams, Sugar 3 grams, TransFat 1 gram
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