CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE
Categories Milk/Cream Chicken Fruit Sauté Low Sodium Apple Pear Rosemary Marsala Red Wine Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
- Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.
- Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.
CHICKEN WITH PEAR SAUCE
One night (before payday) I found my pantry and fridge was more bare that Old Mother Hubbard's. These are the ingredients I had one hand to make this tasty and comforting dish.
Provided by countrygirl 2
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- In a large skillet, warm the oil over medium-high heat.
- Sprinkle both sides of the chicken breasts with half of cinnamon. Add the breasts to the skillet and cook for about 5 minutes on each side or until browned; transfer to a plate and set aside.
- Remove as much flesh as possible from each one of the cores. Place in a microwave safe bowl (2 Celsius capacity) along with chicken broth. Microwave for 2 ½ minutes on high. Set aside.
- Put chopped pears, cinnamon, salt, allspice, sugar and broth/pear liquid into a food processor. Process until the mixture is of applesauce-like consistency. Stir in the raisins.
- Place chicken breasts into a lightly greased, 2 quart capacity casserole dish. Cover with the pear mixture. Sprinkle the top with 1 tablespoon of Asiago cheese. Bake uncovered at 325 for 35 minutes. Serve over a bed of steamed white rice.
Nutrition Facts : Calories 344.7, Fat 8.9, SaturatedFat 1.5, Cholesterol 68.4, Sodium 853, Carbohydrate 39.2, Fiber 6.9, Sugar 25.2, Protein 29.6
HONEY GARLIC CHICKEN WITH ROSEMARY
A succulent, moist, easy-to-make chicken.
Provided by Linette Gall Kalbach
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
- Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.
Nutrition Facts : Calories 301 calories, Carbohydrate 25 g, Cholesterol 86.2 mg, Fat 14 g, Fiber 0.4 g, Protein 19.9 g, SaturatedFat 5.9 g, Sodium 134.3 mg, Sugar 23.7 g
CHICKEN WITH CARAMELIZED PEARS
Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.
Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.
CHICKEN W/ BOSC PEARS & ROSEMARY SAUCE-RUBY'S, BAINBRIDGE IS
Published in Bon Appetit, April 1997. From Ruby's Restaurant, Bainbridge Island, Washington. A dish of chicken with sauteed pears and rosemary sauce.
Provided by swissms
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Rosemary Sauce:.
- Heat 2 T oil in heavy medium saucepan over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes.
- Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to a boil.
- Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes.
- Strain mixture into small saucepan; discard solids.
- Add cream and simmer until reduced to sauce consistency, about 12 minutes.
- Sauteed Pears:.
- Heat 2 t. oil in heavy medium skillet over medium heat.
- Add pear slices; saute until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Reward pears over medium-low heat before serving.).
- Chicken:.
- Heat 1 T oil in heavy large skillet over medium-high heat.
- Sprinkle chicken with salt and pepper. Add to skillet and saute until cooked through and golden brown on both sides, about 4 minutes per side.
- Add Marsala and bring to a boil.
- Stir in reserved sauce, turning chicken to coat. Cook until heated through, about 2 minutes longer.
- Divide chicken among 4 plates. Spoon sauce around chicken on each plate. Garnish with pear slices.
Nutrition Facts : Calories 529.2, Fat 25.4, SaturatedFat 9, Cholesterol 109.2, Sodium 98.8, Carbohydrate 28.3, Fiber 2.5, Sugar 19.3, Protein 28.6
CHICKEN WITH PEAR SAUCE
This recipe is a great change of pace recipe from the norm. My husband said who would of thought?....Pears and Bacon? I usually serve it over pasta, rice or with boiled potatoes. It is easy and everyone will love it!!!
Provided by SHANNONEALLEN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Rub chicken breasts with salt and white pepper. Place chicken breasts in the hot skillet, and cook for about 10 minutes on each side, until the juices run clear.
- Meanwhile, place bacon in a saucepan over medium-high heat, and cook until crisp. Remove bacon, and drain grease, leaving about 1 tablespoon in the pan. Stir in some of the chicken broth, and scrape any bacon bits stuck to the pan. Pour in the rest of the broth, and bring to a boil. Boil for 5 minutes. Add pears, and boil for 5 more minutes.
- In a small cup, mix together the cornstarch and water. Pour the mixture into the saucepan along with the green onions. Allow the sauce to boil until thick and bubbly, about 2 minutes. Crumble bacon into the pan. Serve sauce over chicken.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 17.3 g, Cholesterol 73.6 mg, Fat 14.1 g, Fiber 2.8 g, Protein 27.7 g, SaturatedFat 3.2 g, Sodium 610 mg, Sugar 8.2 g
CHICKEN BREASTS IN ROSEMARY PAN SAUCE
Make and share this Chicken Breasts in Rosemary Pan Sauce recipe from Food.com.
Provided by Bizzy-Bee
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts between plastic wrap and pound with a meat mallet to a 1/2" thickness. Sprinkle both sides of the chicken evenly with salt and pepper.
- Heat oil in a large skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan and keep warm.
- Add garlic to pan and cook 1 minute, stirring constantly. Add broth and rosemary; bring to a boil while scraping up any browned bits. Cook approximately 3 minutes, until mixture is reduced to 1/2 cup. Remove pan from heat and add wine or lemon juice and butter, stirring until butter melts. Serve sauce over chicken.
Nutrition Facts : Calories 201.4, Fat 9.5, SaturatedFat 2.1, Cholesterol 78, Sodium 163.8, Carbohydrate 1.4, Fiber 0.1, Sugar 0.1, Protein 26.4
CHICKEN WITH ROSEMARY BUTTER SAUCE
This elegant rosemary chicken requires minimal effort but will win you major compliments. You'll love the mellow sauce! -Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.
Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 158mg cholesterol, Sodium 183mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.
ROSEMARY CHICKEN
Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.
Provided by Judith Armstrong
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 3.6 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1.3 g, Sodium 307.4 mg, Sugar 1.2 g
CHICKEN WITH ROSEMARY-ONION SAUCE
"This is a great dish to serve guests because it tastes like you fussed," writes Donna Roberts of Shumway, Illinois. "There is nothing more aromatic or flavorful than chicken with rosemary."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in 1 teaspoon butter. Transfer to an 11x7-in. baking dish coated with cooking spray. , In the same skillet, saute onion and garlic in remaining butter until tender. Stir in flour until blended. Gradually stir in broth and milk. Add rosemary. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour sauce over chicken. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 501mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
BRAISED CHICKEN WITH ROSEMARY, CHICKPEAS AND SALTED LEMON
This stew takes inspiration from long-simmered tagine dishes with many layers of flavors. In this weeknight version, a broth seasoned with salted lemon, rosemary and tomatoes bathes the chicken and chickpeas, making a lovely, hearty stew. For a bold and bright finish, lemon slices quick-pickled in juice and salt are added to the stew. A handful of hearty greens, a scattering of fresh herbs and a spoon of creamy yogurt ensures every bite is rich and flavorful. Serve over steamed couscous or with thick slices of crusty bread for dipping.
Provided by Yewande Komolafe
Categories dinner, weekday, poultry, soups and stews, main course
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- If using whole chicken legs, cut the joint just enough to bend the leg, and make a deep, 2-inch-long cut on the meat without cutting all the way through.
- Cut one half of the lemon crosswise into 1/8-inch-thick half moons. Transfer them to a medium bowl. Sprinkle with 1 teaspoon salt and use a fork to lightly crush the slices and release the juice. Cut the other lemon half into wedges for serving.
- Pat the chicken pieces dry and season both sides with salt. In a large lidded skillet or Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, add the chicken pieces skin-side down, cover, and cook until the skin is golden brown, about 8 to 10 minutes. Flip, cover and cook for another minute or two, then transfer chicken to a plate. If working in batches, add 2 more tablespoons oil to the skillet, sear the remaining chicken legs then transfer them to the plate.
- Pour off all but about 2 tablespoons of fat from the pan. Add the onions and sauté until just softened, about 2 minutes, then add the garlic and rosemary and cook until fragrant, about 1 minute. Add the white wine, then add the tomatoes with their juices, crushing the tomatoes with your hands as you go. Rinse the tomato can with 1 cup water. Add the water and the chickpeas to the pan. Season lightly with salt and black pepper.
- Bring to a boil, return the chicken and any accumulated juices to the pan and reduce heat to low. Cover and simmer until the chicken is cooked through and tender, 15 to 18 minutes.
- Uncover the pot and transfer the chicken to bowls or a large rimmed serving platter. Add the sliced lemon plus any accumulated juices to the pot, increase the heat to medium-high and allow to thicken slightly, 2 to 3 minutes. Discard the rosemary stem, then stir in the hearty greens, remove from heat and season with additional salt if needed.
- To serve, spoon the stew over the chicken legs, top with a handful of the herbs, yogurt and fresh lemon wedges for squeezing. Drizzle with olive oil, if desired, and serve with steamed couscous or slices of crusty bread for dipping.
CHICKEN IN PEAR SAUCE
Pairing poultry with pears brought applause from my husband and four growing children. Simple enough for everyday meals and ideal for company, this dish is a year-round standout. We enjoy it with boiled potatoes. -Andrea Lunsford, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil 5-6 minutes on each side or until a thermometer reaches 170°. , Meanwhile, in a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings; set bacon aside. Gradually stir broth into the drippings, scraping pan to loosen browned bits. Bring to a boil. Boil, uncovered, for 5 minutes. Add pears; return to a boil. Boil, uncovered, for 5 minutes or until pears are tender. , Combine cornstarch and water until smooth; add the chives. Gradually stir into pear sauce; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in bacon. Serve with chicken.
Nutrition Facts : Calories 320 calories, Fat 24g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 937mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.
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