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 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
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.
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