Antoine Bouterins French Chicken In Parchment With Thyme Recipes

PAN-SEARED CHICKEN WITH THYME

Steps:

• Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
• Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
• In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
• Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
• Spoon sauce over chicken before serving.

ANTOINE BOUTERIN'S FRENCH CHICKEN IN PARCHMENT WITH THYME

Steps:

• Preheat oven to 400 degrees, or grill to medium-high.
• Cut 6 pieces of heavy-duty aluminum foil (or parchment) into rectangles approximately 18 x 20 inches.
• Rinse the chicken and pat dry with paper towels. Using a cleaver or heavy knife, slightly flatten each breast half.
• Combine the leeks and celery. Put about 1/4 cup of the vegetables toward the bottom edge of each piece of foil.
• Lay a chicken breast on top, and put 4 to 5 spinach leaves on top of the chicken.
• Combine the tomatoes, lemon zest, garlic, scallions, thyme, and salt and pepper to taste. Divide this mixture evenly among the packets, spooning it on top of the chicken. Sprinkle 1 tablespoon of the wine over each one.
• Fold the top half of each sheet of foil over the chicken so that the edges meet like a book. Fold the bottom edges up to make a 1-inch fold. Fold the 1-inch closure in half, making a 1/2-inch fold, and fold over once more with a 1/2-inch fold. Fold the sides in the same way. You should have formed a packet, closed tightly around the ingredients.
• Place on a large baking sheet and bake for 20 to 25 minutes, or until the foil packages swell up. Or cook about 14 to 16 minutes in a covered grill.
• Serve in the packages. letting your guests slit open the foil at the table, and enjoy the fragrant aroma that steams out.
• Good with a side salad, and a crusty loaf of bread for mopping the juices.

CREAMY CHICKEN AND THYME

Steps:

• Place chicken breasts in a large nonstick skillet. Add 1/2 cup of broth. Cover and simmer until juices run clear, 10-12 minutes, turning once. Remove chicken from pan; keep warm. Add remaining broth to skillet and bring to a boil; reduce heat to low., In a small bowl, combine the flour and sour cream. Whisk into pan. Stir in the parsley, salt, dill weed, thyme, onion salt and pepper. Simmer, uncovered, until slightly thickened, about 5 minutes. If desired, serve with hot cooked noodles. ,

LEMON-THYME CHICKEN PAILLARDS

Steps:

• Lay a chicken breast on parchment paper. Starting on 1 long side, cut horizontally into breast but not completely through. Open cut breast like a book. Top with another sheet of parchment. Flatten to an even thickness, about 1/3 inch thick. Repeat with remaining breasts.
• Rub both sides of each breast with garlic; transfer chicken and garlic to a large resealable plastic bag. Squeeze 2 lemon halves over chicken; add rinds to bag. Thinly slice remaining lemon halves crosswise. Top each breast with a lemon slice and thyme sprig; season with pepper. Drizzle chicken with oil. Marinate in the refrigerator, flipping occasionally, at least 2 hours (up to overnight).
• Preheat a grill or grill pan to high. Discard marinade, lemon, and thyme. Season chicken with salt and pepper. Grill, flipping once, until cooked through, 2 minutes per side. Serve chicken warm, at room temperature, or cold. Top each breast with salad, dividing evenly, and serve with lemon wedges.

CHICKEN IN PARCHMENT RECIPE

Steps:

• Directions 1. Preheat the oven to 375 degrees. Rinse the chicken breasts and pat dry. 2. Mix the olive oil with the mustard, garlic, lemon juice, wine, and some salt and pepper. On a heavy baking sheet, lay out 4 sheets of parchment paper roughly 10 inches square. Fold each sheet in half, making a crease to make sure that the fold sticks. Spoon a little of the oil/mustard/garlic mixture onto one half of each square of parchment paper (place it where you'll be putting the chicken breast) then scatter the sliced shallot or onion over it to create a flavorful bed for the chicken breast. 3. Place each chicken breast on one half of the parchment squares and spoon the mixture equally over each breast. Top each breast with two thyme sprigs and drizzle a little more olive oil over top. 4. Fold the parchment paper over and crimp the three sides together to make a neat pocket that will keep all the juices in while cooking. It can be a little challenging to get these closed up tight but keep working at it (you can crimp the sides if that helps) to make sure you've got a good seal as you want the chicken breasts to steam in these little pouches. 5. Bake in the oven for 25-30 minutes. Remove, open the pouches and serve!