CHICKEN MEUNIèRE
Traditionally, the term "meuniere" refers to fillets of sole that are floured and sauteed quickly, then finished with lemon juice, parsley and browned butter. But there's no reason to be parochial about it. This is a fast, surprisingly elegant approach to boneless, skinless chicken breasts, or cutlets of pork, turkey or veal.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes. While it is heating, sprinkle the chicken breasts with salt and pepper, and place the flour or cornmeal on a plate.
- Pour the oil or clarified butter into the skillet to a depth of 1/8 inch, and turn the heat to high. When the oil is hot, dredge the cutlets in the coating, turning them a few times and pressing them down so they are well covered. After you dredge each one, add it to the pan.
- Cook until the chicken is nicely brown, 3 to 5 minutes, then turn. Cook 2 to 4 minutes until the chicken is firm to the touch (lower the heat if the coating begins to scorch).
- Meanwhile, if using the optional butter, melt over medium heat until it is nut-brown.
- When the chicken is done, drain it briefly on a paper towel, then transfer to a warm platter. Drizzle with lemon juice, and top with half the parsley. At the last minute, pour the browned butter over the chicken, add the remaining parsley and serve.
Nutrition Facts : @context http, Calories 761, UnsaturatedFat 23 grams, Carbohydrate 25 grams, Fat 62 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 35 grams, Sodium 536 milligrams, Sugar 0 grams, TransFat 0 grams
CREAMY ALMOND CHICKEN BAKE
A delicious chicken dish that is cheesy and nutty and GOOOOOD!!
Provided by Linda Rutkowski
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.
- Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
- Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.
- Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.
- Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 1433.4 calories, Carbohydrate 65.9 g, Cholesterol 160.5 mg, Fat 105.6 g, Fiber 4.4 g, Protein 52.7 g, SaturatedFat 24.1 g, Sodium 2437.4 mg, Sugar 8.5 g
CHEATER'S CHICKEN MEUNIERE WITH ALMONDS
Weekly cooking for my mother was becoming mundane, so I branched out to something new. I had no trout, nor did I have time to follow the Brown sauce recipe from Commander's Palace. This is the yummy result.
Provided by kit in NO
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- The sauce:.
- Prepare brown gravy mix in accordance with package directions (basically, whisk 1 1/2 c water with mix and cook until thickened). Keep warm.
- Add wine to gravy and cook 2 minutes over low heat.
- Add lemon juice, worchestershire sauce, parsley, and bay leaf, and cook 2 minutes.
- Add 8 tbs (1 stick) butter and stir occasionally. Once incorporated keep warm.
- This makes enough sauce for several uses.
- The almonds:.
- Toast almonds in a dry heavy over medium hear skillet stirring constantly, until fragrant. Remove from pan so a not to scorce them.
- The chicken:.
- Pound chicken breasts until flattened into a uniform thickness of 1/2 inch.
- Combine flour, salt, and pepper on a plate.
- Heat the remaining butter and the olive oil into a large skillet until hot.
- Dredge chicken into flour mixture to coat.
- Place chicken in pan. Cook 4 minutes each side (or thereabouts) until done.
- Drain chicken on paper towels to absorb excess oil.
- Place chicken on a serving platter. Drizzle 3/4 to 1 cup of sauce over chicken and top with almonds.
- Serve immediately.
Nutrition Facts : Calories 783.5, Fat 56.3, SaturatedFat 24.7, Cholesterol 157.7, Sodium 806.1, Carbohydrate 33.7, Fiber 3.1, Sugar 1.4, Protein 34.6
CHICKEN MEUNIERE WITH TOMATO AND PARSLEY SAUCE
Provided by Giada De Laurentiis
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken: In a large nonstick skillet, heat the oil and butter over medium-high heat. In a medium bowl, mix together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season the chicken on both sides with salt and pepper and dredge in the flour mixture. Shake off any excess flour and cook the chicken until golden and cooked through, 3 to 5 minutes each side. Remove to a plate and tent with foil to keep warm.
- For the sauce: Heat the same pan used to cook the chicken over medium-high heat. Add the tomatoes, olives, capers, wine, and lemon zest. Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the tomatoes start to soften, about 4 minutes. Stir in the parsley and season with salt and pepper, to taste.
- Arrange the chicken on a platter and pour the sauce over the top.
QUICK ALMOND CHICKEN STIR-FRY
"I make this dish often because it is so quick and easy to prepare," writes Darlene Brenden from Salem, Oregon. "My family likes the flavor the sugar snap peas and almonds add. Sometimes I top it with chow mein noodles for extra crunch."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.
Nutrition Facts : Calories 526 calories, Fat 35g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 871mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 8g fiber), Protein 35g protein.
EASY ALMOND CHICKEN
Baked chicken with a creamy soup sauce, topped with crazy, nutty toasted almonds! Serve with rice if desired.
Provided by JMOOSE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
- In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 10.1 g, Cholesterol 76.6 mg, Fat 19.2 g, Fiber 3.3 g, Protein 35.3 g, SaturatedFat 2.9 g, Sodium 345.3 mg, Sugar 3.3 g
CHICKEN ALMONDINE
Make and share this Chicken Almondine recipe from Food.com.
Provided by Chicagopm
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute almonds in butter in a large skillet over medium heat until lightly browned.
- Remove with a slotted spoon, reserving butter in skillet.
- Set almonds aside.
- Combine flour, rosemary salt and pepper.
- Dredge chicken in flour mixture.
- Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
- Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done.
- Remove chicken to a serving platter, reserving juices in skillet.
- Set chicken aside and keep warm.
- Bring juices to a boil; stir in reserved almonds.
- Spoon almond mixture over chicken.
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