CHICKEN WITH SAUTEED PEACHES AND VIDALIA ONIONS
Make and share this Chicken With Sauteed Peaches and Vidalia Onions recipe from Food.com.
Provided by MrsStormship
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat frying pan and add oil. Add onion, season with salt and heat until slightly brown and beginning to caramelize.
- Stir in peach slices and heat through.When peaches are softened (cooked through, but still firm), remove from pan and set aside.
- Add a little more oil and 1 Tb butter to pan.
- Place chicken strips in pan and season top side with salt and pepper. Let cook a few minutes until seared/browned on bottom. Turn chicken over, season with salt and pepper.
- After a few minutes, when chicken is cooked through, remove from pan and place on serving platter. (Can cover with foil while preparing pan sauce.).
- Pan sauce (be sure to stir constantly):.
- Deglaze pan with some white wine (1/4 -1/3 cup).
- Add remaining tablespoon butter and some chicken stock, stirring until sauce thickens.
- Add onion and peach mixture, stirring into sauce.
- Add fresh grated ginger, stir into mixture and let cook for about a minute or two.
- Add more chicken stock to adjust thickness of sauce. Add seasoning with salt and pepper.
- Pour over chicken and sprinkle with fresh chopped mint.
Nutrition Facts : Calories 328.4, Fat 16.2, SaturatedFat 5.5, Cholesterol 94.6, Sodium 197.1, Carbohydrate 16.6, Fiber 1.3, Sugar 13.7, Protein 25.4
SAUSAGE, PEPPERS AND ONIONS
Giada De Laurentiis combines Italian Sausage, Peppers and Onions for a tasty Italian-style sandwich, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
- Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
- Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
- Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
- Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
SOUTHERN-FRIED STUFFED CHICKEN WITH ROASTED RED PEPPER-AND-VIDALIA ONION GRAVY
Steps:
- Stir together first 5 ingredients in a medium bowl. Set aside.
- Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a mallet or rolling pin.
- Spread 1/4 of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin.
- Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture.
- Pour oil to depth of 2 inches in a large skillet; heat to 350 degrees F. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on a wire rack over paper towels.
- Spoon 1/4 cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with remaining gravy.
- Dice 1 onion half; set aside.
- Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.
- Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves, and dice 1 half. Reserve diced bell pepper and remaining half. Dice roasted onion, and set aside.
- Melt butter in a large skillet over medium-high heat. Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored. Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened.
- Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.
- Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper.
BAKED VIDALIA ONIONS
Vidalia onion recipes are some of my favorites to whip up. Served alongside any of a variety of fish and meats, these tender onions are a nice change of pace. Folks find it a fun and flavorful side dish. -Norma Durham, Rogersville, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
SAUTEED CHICKEN AND RED PEPPERS
Sometimes cooking for one can be a bit of a pain. This is a favorite dish of mine; it's quick, simple, delicious, and a great way to use leftover chicken. Serve on a bed of rice, couscous, or noodles or for a low-carb option, omit the starch.
Provided by Vickie_Clavette
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 1
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
- Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 5.1 g, Cholesterol 78.7 mg, Fat 35.5 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 10.5 g, Sodium 821.9 mg, Sugar 2.7 g
VIDALIA ONION CHICKEN BAKE
Only 5 ingredients & fast to put together, this recipe uses Vidalia onion dressing purchased at the warehouse club, but you can find similar type dressing at your local supermarket. Note: Water-packed artichokes may be subbed for marinated. This recipe was created by Ursula Yanno and published in our local newspaper.
Provided by Princess Pea
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Pound chicken breasts to a uniform thickness.
- In a baking dish, place chicken in a single layer.
- Top chicken with dressing, artichoke hearts and olives.
- Sprinkle evenly with grated Parmesan cheese.
- Bake, uncovered, for 25 minutes or until cooked through.
Nutrition Facts : Calories 302.7, Fat 10, SaturatedFat 4.6, Cholesterol 103.1, Sodium 677.1, Carbohydrate 14.9, Fiber 4.5, Sugar 3.9, Protein 38.7
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
More about "chickenwithsauteedpeachesandvidaliaonions recipes"
RECIPES - VIDALIAONIONS.COM
From vidaliaonions.com
QUICK-PICKLED VIDALIA ONIONS RECIPE - CHATELAINE.COM
From chatelaine.com
VIDALIA ONION VINAIGRETTE BAKED CHICKEN BREASTS - GEAUX ASK ALICE!
From geauxaskalice.com
BAKED CHICKEN WITH PEACHES RECIPE - THE SPRUCE EATS
From thespruceeats.com
12 VIDALIA ONION RECIPES ADD A NEW TWIST TO A CLASSIC VEGETABLE
From wideopeneats.com
BALSAMIC CHICKEN WITH VIDALIA ONIONS & THYME - REALSWEET
From realsweet.com
MARINATED VIDALIA ONION SALAD - THE KITCHEN IS MY PLAYGROUND
From thekitchenismyplayground.com
CHEESY BAKED VIDALIA ONIONS RECIPE | MYRECIPES
From myrecipes.com
BAKED VIDALIA ONIONS - DELICIOUS WHOLE ONION - THECOOKFUL
From thecookful.com
14 MUST TRY VIDALIA ONION RECIPES » MOTHER THYME
From motherthyme.com
5-INGREDIENT SKILLET ONION CHICKEN | THE MEDITERRANEAN DISH
From themediterraneandish.com
10 BEST SAUTEED CHICKEN PEPPERS ONIONS MUSHROOMS …
From yummly.com
TRAY BAKE: PEACHES, VIDALIA ONIONS & SAUSAGES - RACHAEL RAY IN …
From rachaelraymag.com
17 HONEY CHICKEN RECIPES FULL OF SWEET AND SAVORY FLAVOR
From allrecipes.com
BAKED VIDALIA ONIONS WITH PARMESAN CHEESE RECIPE
From thespruceeats.com
VIDALIA ONION CHICKEN RECIPE - TASTEFULLY SIMPLE
From tso.tastefullysimple.com
BAKED VIDALIA ONION CHICKEN – DUKE'S MAYO
From dukesmayo.com
10 BEST VIDALIA ONION DRESSING CHICKEN RECIPES | YUMMLY
From yummly.com
BAKED CHICKEN WITH VIDALIA ONION SAUCE | WILLIAMS SONOMA
From williams-sonoma.com
SWEET ON GARLIC ROASTED VIDALIA ONIONS - ALL OUR WAY
From allourway.com
CHICKEN WITH VIDALIA ONION AND MUSHROOM SAUCE RECIPE
From kentuckyderby.com
SAUTéED MUSHROOMS AND ONIONS - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
VIDALIA - RECIPES
From vidaliaonions.org
SOUTHERN-FRIED STUFFED CHICKEN & ROASTED RED PEPPER
From myrecipes.com
HOW TO QUICK-PICKLE SWEET VIDALIA ONIONS - CHATELAINE.COM
From chatelaine.com
VIDALIA ONION LEMON CHICKEN » CELEBRATE SPRING » ZOUS CHEF
From zouschef.com
SHEET PAN CHICKEN THIGHS WITH PEPPERS AND ONIONS
From mediterraneanliving.com
SICILIAN SKILLET CHICKEN WITH LEMON, OLIVES, AND CAPERS RECIPE
From simplyrecipes.com
FRENCH ONION BAKED CHICKEN (PURE COMFORT FOOD!) - THE CHUNKY CHEF
From thechunkychef.com
10 VIDALIA ONION RECIPES THAT EVERYONE WILL LOVE
From allrecipes.com
KENTUCKY DERBY RECIPE: CHICKEN WITH VIDALIA ONION AND MUSHROOM …
From fox4kc.com
MY FAVORITE VIDALIA ONION RECIPES - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
SHEET PAN ROASTED CHICKEN BREAST WITH PEPPERS AND ONION
From caribbeangreenliving.com
SATURDAY NIGHT VIDALIA ONIONS - PAULA DEEN
From pauladeen.com
VIDALIA ONION RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
VIDALIA ONION CRISPY CHICKEN TENDERS ⋆ MRS. HUNGRY BLOG
From mrshungryblog.com
BAKED VIDALIA ONIONS - BUNNY'S WARM OVEN
From bunnyswarmoven.net
OLD FASHIONED VIDALIA ONION PIE RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
SWEET PEACH AND VIDALIA ONION HOT SAUCE
From blossomandfinn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love