CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER
Seared and roasted chicken gets a pat of flavor from butter seasoned with lemon, tarragon and shallot.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
- Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
- Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges.
EASY PAN-ROASTED CHICKEN AND SHALLOTS
Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
- Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
- Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
- Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.
ROAST CHICKEN WITH SHALLOT-GARLIC BUTTER
Make and share this Roast Chicken With Shallot-Garlic Butter recipe from Food.com.
Provided by Pianolady
Categories Poultry
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450°.
- In a small bowl, combine the butter with the shallot, parsley, garlic, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
- Rub 1 tablespoon of the flavored butter on the inside of the chicken, and sprinkle the cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Use your fingers to gently loosen the skin covering the breast and place 1/2 tablespoon of the flavored butter under the skin on each side of the breast (working from the top end) and under the skin of each thigh (working from the bottom end of the breast).
- Reserve the extra flavored butter for brushing on the chicken when finished.
- Tuck the wings behind the bird and tie the leg ends together with kitchen twine.
- Sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper all over the chicken.
- Set the chicken in a shallow baking dish (just large enough to hold the chicken) and place it in the oven with the legs to the back.
- Roast for 20 minutes.
- Baste the chicken with any accumulating juices and roast for 15 minutes longer.
- Baste the chicken again and roast until the thigh registers 165° when tested with an instant-read thermometer -- 10 to 15 minutes.
- Transfer the chicken to a cutting board and let it rest for 10 minutes.
- Brush the warm chicken with the remaining flavored butter, if desired, then carve and serve with the pan juices spooned over the top.
Nutrition Facts : Calories 388.4, Fat 30.9, SaturatedFat 11.5, Cholesterol 127.3, Sodium 489.1, Carbohydrate 0.9, Fiber 0.1, Protein 25.4
PAN-SEARED CHICKEN BREASTS WITH SHALLOTS
Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.
Provided by Amy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
- Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.
Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g
ROASTED CHICKEN PROVENçAL
This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose "Confessions of a Serial Entertainer" is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
- Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
- Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
- Serve in the pan or on a warmed platter, garnished with the thyme.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 24 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 689 milligrams, Sugar 7 grams, TransFat 0 grams
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