CHICKEN BREASTS WITH PEPPER-POTATO RAGOUT
Bring this one-pot dish to the table in three simple steps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Heat oil in a large deep skillet over mediumlow heat. Season chicken with salt and pepper. Cook in skillet, turning to brown all sides, 18 to 20 minutes.Transfer to a plate.
- Add onions, peppers, potatoes, rosemary (if using), and 1/2 cup water to skillet; season with salt and pepper. Toss to combine, scraping any browned bits off bottom of skillet. Cover skillet, and simmer over medium heat, stirring occasionally, until potatoes begin to soften, 8 to 10 minutes (they will cook further in step 3).
- Return chicken to skillet; add tomatoes. Cover skillet, and cook until chicken is opaque throughout and potatoes are tender, 8 to 10 minutes. Transfer chicken to serving plates. Stir parsley into vegetables in skillet; serve with chicken.
Nutrition Facts : Calories 438 g, Fat 10 g, Fiber 5 g, Protein 54 g
BRAISED CHICKEN BREASTS IN TASTY MIREPOIX RAGOUT
A very flavorful, chicken dish that my friends rave about. Serve over halved baked potatoes, using the sauce as a gravy for the potato and the chicken. Can also be served over pasta noodles.
Provided by Gordon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
- Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
- Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
- Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.
Nutrition Facts : Calories 314 calories, Carbohydrate 26.4 g, Cholesterol 53.1 mg, Fat 9 g, Fiber 2.6 g, Protein 22.9 g, SaturatedFat 1.3 g, Sodium 1559.5 mg, Sugar 6.3 g
ROAST CHICKEN BREASTS WITH PEPPERS
This is a winner in our household. I'm in love with it, too, because this dish goes from start to finish in nearly no time. -Melissa Galinat, Lakeland, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken., In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°., Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender., Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.
Nutrition Facts :
ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES
My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. -Pattie Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.
Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 221mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN, FENNEL & TOMATO RAGOUT
This chunky ragout can be teamed with anything you like, couscous, pasta, rice or a nice jacket, or just a nice chunk of bread
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices. Heat the oil in a pan, add the chicken, then fry quickly until lightly coloured. Add the fennel and garlic, then stir briefly until the fennel is glistening.
- Tip in the potatoes, tomatoes, stock and a little seasoning, and bring to the boil. Cover and simmer for 20 mins until the potatoes are tender. Stir in the peppers and heat through. Roughly chop the reserved fennel fronds, then sprinkle over the ragout. Serve with crusty bread for mopping up the juices.
Nutrition Facts : Calories 351 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.43 milligram of sodium
CHICKEN WITH PEPPERS AND TOMATOES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
- Follow package instructions.
CHICKEN, POLENTA, AND RED PEPPER RAGOûT
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 10
Steps:
- Halve leek lengthwise and cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leek well and with a slotted spoon transfer to a sieve to drain. Chop onion and cut bell pepper into 1-inch pieces. Mince garlic.
- In a 12-inch non-stick skillet cook leek, onion, bell pepper, and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened and pepper is tender, about 15 minutes. Transfer vegetables to a bowl. Pat chicken dry and cut crosswise into 1/2-inch-thick strips. Season chicken with salt and pepper and cut polenta into 3/4-inch cubes.
- In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté chicken, stirring, until golden, about 3 minutes. Add polenta and cook, stirring occasionally, 1 minute.
- Stir in cooked vegetables, tomatoes, thyme, and parsley and simmer, stirring, until heated through, about 2 minutes. Season ragout with salt and pepper.
CHICKEN BREAST WITH PEPPER-POTATO RAGOUT
Make and share this Chicken Breast With Pepper-Potato Ragout recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large deep skillet over medium heat.
- Season chicken with salt and pepper; cook in skillet, turning to brown all sides, 18 to 20 minutes, transfer to plate.
- Add onions, peppers, potatoes, rosemary (if using), and 1/2 cup water to skillet; season with salt and pepper.
- Toss to combine, scraping any browned bits off bottom of skillet; cover skillet and simmer over medium heat, stirring occasionally, until potatoes begin to soften, 8 to 10 minutes(they will cook further in next step).
- Return Chicken to skillet; add tomatoes; cover skillet, and cook until chicken is opaque throughout and potatoes are tender,8 to 10 minutes.
- Transfer chicken to serving plates; stir parsley into vegetables in skillet , serve with chicken.
Nutrition Facts : Calories 460.5, Fat 10.4, SaturatedFat 1.8, Cholesterol 136.9, Sodium 178.8, Carbohydrate 31.6, Fiber 5.2, Sugar 6.1, Protein 58.8
SAUTéED CHICKEN BREASTS WITH SHIITAKE MUSHROOM RAGOUT
This is a beautiful recipe and tastes delectible! Two suggestions: after making the ragout and sauteing the chicken, deglaze the pan with a little white wine. When serving, sprinkle with a little chopped parsley. Note: Serving Size: 1 chicken breast with 2 tablespoons of ragout
Provided by Porfavorcorona
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the Mushroom Ragout:
- The mushroom ragout can be made ahead and kept in the refrigerator for up to 2 days.
- Heat the oil in a skillet over medium heat.
- Add the shallots and cook until they begin to soften, about 2 minutes.
- Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.
- Add the tomatoes, tarragon, salt and pepper.
- Heat thoroughly. (If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.)
- Adjust the salt and pepper to taste.
- For the Sautéed Chicken Breasts:
- Generously season the breasts with salt and pepper.
- Heat the oil over medium-high heat in a pan large enough to accomodate all the breasts.
- Sauté the breasts for 5 to 6 minutes on each side, turning only once. (Thin breasts will take less time, thicker breasts more.)
- Serve the chicken with the mushroom ragout spooned over and around the breasts.
Nutrition Facts : Calories 74.1, Fat 7, SaturatedFat 0.8, Sodium 3.5, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 0.6
ONE-PAN KETO CHICKEN BREAST WITH VEGETABLE RAGOUT
This quick-to-fix entree seems so decadent and guilty, no one would suspect it could be keto approved! Serve on top of mashed cauliflower, if desired.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Combine 1 tablespoon olive oil, zucchini, summer squash, and tomatoes in a bowl; toss to combine. Season with 1/2 teaspoon salt and 1 1/2 teaspoons cantanzaro herbs; mix well. Season chicken breasts with the remaining cantanzaro herbs, salt, and pepper on all sides.
- Heat remaining tablespoon olive oil in a large skillet over medium-high heat and cook chicken until browned on each side, 3 to 4 minutes per side. Remove chicken from skillet and set aside. Add seasoned vegetables to skillet and cook until tomatoes begin to break down, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir cream cheese and milk into the tomato mixture in the skillet until well combined. Add Parmesan cheese and mix until well incorporated into the sauce. Return cooked chicken to the skillet and season with salt and pepper. Heat until warmed through.
- Serve each chicken breast topped with vegetable ragout and garnish with shaved Parmesan cheese if desired.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 11.3 g, Cholesterol 53.6 mg, Fat 15.2 g, Fiber 2.1 g, Protein 16.5 g, SaturatedFat 4.8 g, Sodium 300.6 mg, Sugar 4 g
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