Ann Richards Liberal Chicken From The Houston Chronicle Recipes

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ANN RICHARD'S LIBERAL CHICKEN FROM THE HOUSTON CHRONICLE



Ann Richard's Liberal Chicken from the Houston Chronicle image

Couldn't find the original printed in the Houston Chronicle but here are my handwritten notes from my sister

Provided by pmbrenn

Categories     Poultry

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 13

2 -3 lbs boneless skinless chicken breasts
2 teaspoons pan roasted cumin seeds
1 bunch fresh cilantro
3 -5 serrano peppers, seeded
6 garlic cloves
fresh ginger (a trimmed 2-3 inch piece)
1/2 cup fresh lemon juice
1 tablespoon paprika
2 teaspoons cayenne
2 teaspoons salt
1/2 teaspoon sugar
1/2 cup olive oil
1 lemon (sliced fresh to marinate and then grill with chicken)

Steps:

  • Food process all but the olive oil and fresh lemon slices.
  • Gradually add the 1/2 cup olive oil into the food processor.
  • Put chicken and the pesto from the processor with sliced lemons into a large ziploc bag for at least 1-2 hours or up to overnight.
  • Grill.
  • Eat.

Nutrition Facts : Calories 525.1, Fat 30.6, SaturatedFat 4.6, Cholesterol 131.7, Sodium 1319.2, Carbohydrate 10.1, Fiber 2.9, Sugar 1.9, Protein 53.9

RICHARD'S CHICKEN BREASTS



Richard's Chicken Breasts image

These are the plumpest, juiciest chicken breasts ever! You can change the recipe by changing the sauces (for example, add fruit jams or jellies, or hot peppers; everything I like goes well with this recipe!)

Provided by CINDER

Categories     Skillet Chicken Breasts

Time 50m

Yield 4

Number Of Ingredients 10

8 skinless, boneless chicken breast halves
½ cup all-purpose flour
1 teaspoon poultry seasoning
1 tablespoon butter
1 tablespoon olive oil
¼ cup Marsala wine
1 cup chopped portobello mushrooms
1 cup chopped onion
1 teaspoon dried rosemary
4 slices mozzarella cheese

Steps:

  • Season flour with poultry seasoning. Dredge the chicken breasts in the seasoned flour. Melt the butter with the oil in a medium skillet over medium-high heat. Working in batches, fry the chicken in the hot butter mixture for about 5 minutes each side, depending on the thickness. Remove the chicken and set aside (keep warm.)
  • Deglaze pan with Marsala wine (deglazing is swirling or stirring a liquid in a pan to dissolve cooked food particles remaining on the bottom). Add the chopped mushrooms, chopped onions and rosemary. Saute for 5 minutes over high heat.
  • Return the chicken breasts to the skillet, baste with drippings, put cheese on the breasts and cook for another 2 1/2 minutes with the lid on tightly. Don't touch the lid! Remove from heat and let stand for 10 minutes, until the breasts cook through. Check the seasoning and adjust. You will have the plumpest, juiciest chicken breasts you can imagine!

Nutrition Facts : Calories 491.6 calories, Carbohydrate 20.1 g, Cholesterol 162.4 mg, Fat 13.9 g, Fiber 1.6 g, Protein 64 g, SaturatedFat 6 g, Sodium 352.2 mg, Sugar 3.7 g

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