CHICKEN AND POTATO SLICE
Quick, easy chicken dish which only takes about 10 minutes to prepare and tastes fantastic. Fully cooked in the microwave. A regularly requested meal in my household. Originally out of a Women's Weekly Microwave Cookbook.
Provided by Sharon70
Categories Whole Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place potatoes in the base of a casserole dish and dot with 15g butter. Cover and cook in the microwave until tender - most microwaves have an auto feature for root vegetables.
- Break BBQ chicken into bite size pieces and put on top of potato and set aside.
- Place 30g butter and garlic in a small bowl. Microwave on high for 30 seconds.
- Mix in flour and chicken stock powder to form a paste. Slowly add the water, stirring constantly to avoid lumps. Then do the same with the cream. Cook in microwave for 3 minutes.
- Add mayonnaise and mustard and stir to mix well.
- Place the sauce on top of the chicken. Sprinkle on cheese and then paprika.
- Place in microwave for 5 minutes to heat through.
Nutrition Facts : Calories 949.4, Fat 61.4, SaturatedFat 26, Cholesterol 248.7, Sodium 555.7, Carbohydrate 44.6, Fiber 4.9, Sugar 2, Protein 53.9
PERFECT SAUTéED POTATOES
A wonderful alternative to chips and so much simpler to prepare
Provided by Good Food team
Categories Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 2
Steps:
- Cut 1 kg waxy potatoes into chunks.
- Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
- When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
- If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
- Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
- Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
- Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.
Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
SAUTEED CHICKEN CUTLETS IN LEMON SAUCE W/PROSCUITTO & SAGE
To minimize the amount of time the cutlets wait in the oven, prepare the sauce ingredients before sautéing the chicken. From Cooks Illustrated Magazine.
Provided by gailanng
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the Chicken Cutlets: Generously season both sides of each breast with salt and pepper and dredge one at a time in flour placed in a shallow dish; shake gently to remove excess flour; set aside.
- Heat butter and vegetable oil in 12-inch heavy-bottomed skillet over high heat, swirling to melt butter. When foam subsides and butter begins to color, place cutlets in skillet, skinned side up. Reduce heat to medium-high and sauté without moving until nicely browned, about 4 minutes.
- Turn cutlets over and cook on other side until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes. Leaving fat in skillet, transfer cutlets to plate, cover loosely with foil and keep warm in 200-degree oven while preparing the sauce.
- For the Sauce: Set skillet over medium heat. Add garlic and sage leaves; sauté until garlic is fragrant and sage crisps, 1 to 2 minutes.
- Add lemon juice and bring to boil, scraping up browned bits from bottom of skillet with wooden spoon. Add chicken stock, increase heat to medium-high and bring to boil, stirring occasionally, until reduced to 1/4 cup, about 8 minutes. Off heat, swirl in butter and add prosciutto. Season to taste with salt and pepper. Spoon sauce over cutlets; serve immediately.
Nutrition Facts : Calories 348.1, Fat 21.9, SaturatedFat 9.7, Cholesterol 111.7, Sodium 224.9, Carbohydrate 9.1, Fiber 0.3, Sugar 1.2, Protein 27.6
SLICED CHICKEN W/ROQUEFORT SAUCE W/ SAUTéED POTATOES
This is for the French cuisine part of the Zaar World Tour Contest. Have not tried this yet, but from a French cooking website.
Provided by Jessica K
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the chicken breasts in thin small strips.
- In a frying pan, pour 2 TB of olive oil over a medium-high heat and cook the breast slices for 5 to 10 minutes, turning from time to time.
- Take the chicken out from the pan, but leave the cooking juice. In the same pan, over medium heat, crush the Roquefort cheese to get it softer and add the sour cream. Keep to simmer and turn with a wooden spoon in order to obtain a sauce, 5 minutes.
- Put the meat back in the sauce, add salt/pepper/herbs, and let cook for about 10 minutes on med/low heat. You need to turn it every now and then so that it stays smooth and incorporated.
- Sauteed Potatoes:.
- Peel the potatoes and cut them into small pieces.
- In the meantime, pour 4 TB of olive oil in another frying pan and melt 4 TB butter with it. Cook the potatoes over a medium-high heat, turning from time to time until tender, about 15-20 minute Add salt and pepper.
- Don't forget to turn the potatoes from time to time !
Nutrition Facts : Calories 870.7, Fat 52.3, SaturatedFat 19.3, Cholesterol 128.9, Sodium 568.4, Carbohydrate 65.5, Fiber 8.1, Sugar 2.9, Protein 36.3
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