PAN-SEARED CHICKEN WITH THYME
A simple pan sauce can transform an everyday boneless, skinless chicken breast into a quick and delicious meal. For a finishing touch, garnish with a sprig of thyme.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 7.1 g, Cholesterol 64 mg, Fat 18.1 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 454.6 mg, Sugar 0.6 g
ORANGE-THYME CHICKEN IN GARLIC SAUCE
The roasted garlic sauce in this recipe makes ordinary chicken breasts amazing. To switch things up, replace the orange juice and zest with lime. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place orange juice and 2 tablespoons thyme in an 8-in. square baking dish; add chicken. Refrigerate, covered, 30 minutes., Remove chicken from orange juice mixture; pat chicken dry. Reserve 1/3 cup marinade; discard remaining marinade., In a large skillet, heat butter over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook chicken 2-3 minutes on each side or until lightly browned. Using tongs, remove chicken from pan, reserving butter in pan., Stir in flour until blended. Cook 30-45 seconds, stirring to loosen browned bits from pan. Gradually stir in broth and reserved marinade. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in green onions, roasted garlic, orange zest and remaining minced thyme. Return chicken to pan; reduce heat to medium-low. Cook, covered, 4-5 minutes or until a thermometer inserted in chicken reads 165°. If desired, serve with orange slices and thyme sprigs.
Nutrition Facts : Calories 303 calories, Fat 13g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 611mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
LEMON-THYME CHICKEN BREASTS
Lemon-thyme chicken with a taste of Dijon mustard makes for a fantastic, lightly flavored chicken dish. Pairs great with white or yellow rice.
Provided by Gemini26
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly.
- Combine flour and salt on a small dish. Coat chicken with flour on both sides.
- Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 8.7 g, Cholesterol 69 mg, Fat 17.9 g, Fiber 1.8 g, Protein 24.7 g, SaturatedFat 3.6 g, Sodium 803.5 mg, Sugar 0.5 g
CREAMY CHICKEN AND THYME
Thyme gives this simple chicken dish its unique flavor. I lightened up the original recipe by using reduced-fat sour cream, but you'd never guess based on its rich, creamy flavor. -Harriet Johnson, Champlin, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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. ,
Nutrition Facts : Calories 167 calories, Fat 5g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 575mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN BREASTS WITH SUN-DRIED TOMATO-CREAM SAUCE
Provided by Kim Bartel
Categories Milk/Cream Chicken Dairy Poultry Tomato Sauté Low Carb Dinner Winter Bon Appétit Ohio Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 Servings
Number Of Ingredients 6
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are tender, about 5 minutes. Add cream and bring to boil, scraping up any browned bits. Mix any accumulated juices from chicken into sauce. Simmer until sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Transfer chicken to plates. Spoon sauce over and serve.
QUICK CHICKEN BREASTS IN CURRANT WINE SAUCE
Make and share this Quick Chicken Breasts in Currant Wine Sauce recipe from Food.com.
Provided by Julesong
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a skillet sauté the shallot with the butter until slightly soft, then add the chicken breasts and cook on each side until browned.
- Place browned chicken baking dish.
- Deglaze pan with the vermouth, then stir in the remaining ingredients; pour currant sauce over the chicken in the baking dish.
- Bake at 350 degrees F for 25 minutes or until juices run clear.
- Serve with wild rice.
- Makes 4 servings.
Nutrition Facts : Calories 571.6, Fat 36.5, SaturatedFat 22.5, Cholesterol 154.8, Sodium 283.8, Carbohydrate 32.7, Fiber 0.4, Sugar 21.6, Protein 29.5
GRILLED CHICKEN BREASTS WITH LEMON-THYME SAUCE
This winning technique for grilled chicken pecks out any dry-or bland-results. A few juicy secrets: Choose small cuts, and pound them flat so they cook quickly and evenly. Then, for maximum flavor without flare-ups, finish with a robust sauce like this lemon-thyme number.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
- While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.
- Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
- Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve.
THYME-INFUSED CHICKEN BREASTS WITH POMEGRANATE SAUCE
Looking for a hearty dinner? Enjoy this herbed chicken served with pomegranate sauce - a delightful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- In large bowl, mix cold water, salt, peppercorns, smashed garlic and 3 thyme sprigs until salt is dissolved. Add chicken and stir well. Cover with plastic wrap and refrigerate at least 30 minutes but no more than 3 hours.
- Remove chicken from brine and pat dry with paper towels.
- In 10-inch skillet, heat oil over medium-high heat until shimmering and hot. Add chicken, skin sides down, and cook 5 minutes or until golden brown. Use long-handled tongs to turn chicken and cook 5 minutes longer or until golden. Reduce heat to low.
- Simmer uncovered about 20 minutes, without turning, until juice of chicken is no longer pink when thickest part is cut to bone (170°F). Remove chicken from skillet and place on plate, reserving drippings in skillet. Cover tightly with foil; set aside.
- Meanwhile, in small bowl, mix butter and flour with your fingers or a spoon. Knead mixture until it is a smooth paste; set aside.
- Pour out all but 1 tablespoon drippings from skillet. Place skillet over medium heat and stir in onion. Cook 3 minutes, stirring occasionally, or until soft. Add finely chopped garlic and cook 30 seconds, stirring constantly, until fragrant. Stir in tomato paste and cook 1 minute longer.
- Add wine and increase heat to high. Heat to boiling, scraping any browned bits off bottom of skillet. Boil wine 5 minutes or until reduced to about 2 tablespoons.
- Add broth and 1 thyme sprig to skillet. Boil 5 minutes, stirring occasionally, or until reduced by half. Add pomegranate juice and brown sugar. Heat to boiling, stirring pomegranate mixture with wire whisk.
- Pinch off about half of the butter-flour paste. Drop this into boiling sauce and quickly beat in with wire whisk. Repeat with remaining paste, stirring constantly. Heat sauce to boiling and boil 2 minutes, stirring constantly. Serve sauce with chicken.
Nutrition Facts : Calories 490, Carbohydrate 12 g, Cholesterol 150 mg, Fat 1, Fiber 0 g, Protein 51 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 3840 mg, Sugar 7 g, TransFat 1/2 g
CHICKEN BREASTS WITH CURRANT AND THYME SAUCE
This dish is sophisticated enough for a dinner party, yet quick enough for a busy weeknight. Serve with couscous or rice-shaped orzo pasta to soak up every bit of the delicious sauce.
Provided by Chef mariajane
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap.
- Using a meat mallet, heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.
- In a shallow dish, combine flour, salt and pepper. Dredge both sides of each breast through sesasoned flour.
- In a large skillet over medium-high, heat oil and butter. Add chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm.
- Reduce heat to medium-low. Add shallots and sugar to skillet and cook, stirring, until they begin to color, about 2 minutes.
- Add chicken broth, currants and thyme, then stir and scrape the bottom of the skillet.
- In a small bowl, stir together vinegar and cornstarch. Stir mixture into skillet and bring to a simmer.
- Let cook until sauce is thickened, about 2 minutes. Serve chicken breasts topped with sauce.
Nutrition Facts : Calories 865.4, Fat 18.2, SaturatedFat 5.6, Cholesterol 76.1, Sodium 748.3, Carbohydrate 163.1, Fiber 84.9, Sugar 7.2, Protein 63
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