CHICKEN WITH GARLIC POTATOES AND ASPARAGUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
- Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
- Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.
STIR-FRIED CHICKEN WITH ASPARAGUS
The stir-fry sauce in this recipe is simply whisked all together for a umami-forward, subtly sweet weeknight meal. This recipe makes any weeknight meal a no fuss, one skillet meal, showcasing the chicken and asparagus to its fullest.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
- Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.
Nutrition Facts : Calories 450, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 124 milligrams, Sodium 1073 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 43 grams, Sugar 3 grams
SAUCY CHICKEN AND ASPARAGUS
You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother-who's 95 years old-likes to serve this creamy dish for luncheons with friends! -Vicki Schlechter, Davis, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.
Nutrition Facts : Calories 591 calories, Fat 44g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 1266mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.
CREAMY ASPARAGUS SAUCE WITH CHICKEN SCHNITZEL
Creamy asparagus sauce served with chicken schnitzel. A very easy sauce and meal that impresses guests. Serve with mashed potatoes and fresh corn.
Provided by julesrollo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Place asparagus spears in a saucepan; mash with a fork. Pour in cream. Bring cream to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Cover and keep warm.
- Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
- Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
- Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
- Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.
Nutrition Facts : Calories 635.5 calories, Carbohydrate 49 g, Cholesterol 165.9 mg, Fat 37.4 g, Fiber 3.1 g, Protein 26.2 g, SaturatedFat 13.3 g, Sodium 626 mg, Sugar 2 g
CHICKEN AND ASPARAGUS BUNDLES
My husband is a big asparagus fan, so I had to try this recipe. It's a mainstay when I want something unusual but simple for guests. For variety, you can leave off the sauce and serve the bundles chilled for lunch. -Donna Lohnes of Wooster, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken breasts to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until chicken is no longer pink and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm., In a small saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks. Serve with sauce.
Nutrition Facts : Calories 207 calories, Fat 7g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 316mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
More about "grace youngs velvet chicken with asparagus recipes"
HOW TO VELVET CHICKEN FOR STIR-FRY
From thewoksoflife.com
4.9/5 (78)Total Time 20 minsCategory ChickenCalories 111 per serving
- First, slice your chicken into 1 ½ to 2 inch pieces, about ¼ inch thick. Remember to slice across the grain, especially if using chicken breast.
- Add the water and soy sauce (or oyster sauce) to the chicken in a medium bowl, and mix until the chicken is well-coated. Set aside for 5-10 minutes. In that time, most of the liquid will be absorbed into the chicken.
- Add the cornstarch and vegetable oil and mix again until everything’s incorporated and the chicken is uniformly coated. For the best results, let the chicken sit for 15 to 20 minutes to marinate.
- To sear, place your wok over high heat. When it starts to smoke lightly, add a couple tablespoons of vegetable oil to coat the surface of the wok. Add the chicken in one layer, and allow to sear for 20 seconds. Stir-fry until the chicken has turned opaque, and remove from the wok.
CREAMY LEMON CHICKEN WITH ASPARAGUS
From gimmedelicious.com
4.7/5 (63)Total Time 25 minsCategory Main CourseCalories 607 per serving
CRISPY GARLIC CHICKEN WITH ASPARAGUS
From therecipecritic.com
RECIPES - GRACE YOUNG
From graceyoung.com
GARLIC BUTTER CHICKEN BITES WITH LEMON ASPARAGUS
From eatwell101.com
SHEET-PAN MISO-HONEY CHICKEN AND ASPARAGUS RECIPE
From cooking.nytimes.com
5/5 Total Time 20 minsServings 4Calories 467 per serving
CHICKEN & ASPARAGUS STIR-FRY: QUICK & EASY RECIPE
From thewoksoflife.com
5/5 (62)Total Time 25 minsCategory Main CoursePublished Apr 18, 2021
VELVET CHICKEN | TINKERING AWAY
From yingyingrecipes.wordpress.com
YOUNG MR. GRACE | ARE YOU BEING SERVED? WIKI
From areyoubeingserved.fandom.com
HOME - GRACE YOUNG
From graceyoung.com
STIR-FRIED VELVET CHICKEN WITH SNAP PEAS AND LEMON-GINGER SAUCE …
From seriouseats.com
GRACE YOUNG'S VINEGAR-GLAZED CHICKEN - THE AMATEUR GOURMET
From amateurgourmet.com
10+ CHICKEN AND ASPARAGUS RECIPES
From eatingwell.com
15 CHICKEN AND ASPARAGUS RECIPES
From allrecipes.com
GRACE YOUNG MAKES CHICKEN FRICASSEE-STYLE WITH SPRING ONIONS, …
From yahoo.com
THE BEST RECIPES FROM GRACE YOUNG'S “STIR-FRYING TO THE SKY ...
From thekitchn.com
8 OF OUR FAVORITE GRACE YOUNG RECIPES – LEITE'S CULINARIA
From leitesculinaria.com
You'll also love