CREAMY CHICKEN WITH SPINACH
This is super-simple chicken dish in a cream sauce with spinach and sun-dried tomatoes. Serve over pasta or rice.
Provided by KKraft
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
- Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
- Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 657.6 calories, Carbohydrate 10.5 g, Cholesterol 233.5 mg, Fat 48.7 g, Fiber 1.8 g, Protein 45.2 g, SaturatedFat 25.3 g, Sodium 787.3 mg, Sugar 4.6 g
FRIED CHICKEN WITH CREAMY GRAVY
Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!
Provided by Gina
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
- In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
- Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Nutrition Facts : Calories 507.2 calories, Carbohydrate 18.6 g, Cholesterol 141.8 mg, Fat 29 g, Fiber 0.7 g, Protein 40.5 g, SaturatedFat 7 g, Sodium 588.3 mg, Sugar 2.3 g
CREAMY TUSCAN CHICKEN RECIPE BY TASTY
Picture yourself on the coast of Tuscany, Italy. Flowy clothes, a beautiful breeze, and a view of the Tuscan Sea: you're ready to book your next vacation, aren't you? Well, we're here to bring Tuscany to you. How, you may ask? Well, that's what our easy Tuscan chicken is here for. Loaded with fresh veggies, herbs, and rich Parmesan cheese, it'll have you saying 'That's amore!'
Provided by Alvin Zhou
Categories Dinner
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken all over with salt and pepper.
- Heat the oil in a skillet over medium-low heat.
- Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
- Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
- Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
- Add the heavy cream, salt, and pepper, bringing to a boil.
- Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
- Place the chicken back in the pan, spooning the sauce on top of the chicken.
- Enjoy!
Nutrition Facts : Calories 714 calories, Carbohydrate 9 grams, Fat 64 grams, Fiber 1 gram, Protein 40 grams, Sugar 6 grams
CRISPY CHICKEN SPINACH SALAD
Want to serve your family a healthy salad, but one that will satisfy? Well, try this nutritional powerhouse! It's chock full of the good stuff like spinach, nuts and fruit. Plus it's packed with protein like Tyson® Crispy Chicken Strips and bacon. One serving and they'll be good to go for hours!
Provided by Food Network
Categories main-dish
Time 25m
Yield 8 Servings
Number Of Ingredients 9
Steps:
- 1.Prepare Crispy Chicken Strips according to package directions. 2.While chicken is cooking combine spinach, bacon, onion, apple, cranberries, cashews and blue cheese in a serving bowl. 3.Slice prepared chicken and gently toss with greens and poppy seed dressing.
HERB-CRUMBED CRISPY CHICKEN WITH SAFFRON CREAM SAUCE
Here is a great dish that is not to time consuming, but one that can be made for 2 people or up the ingredients for 10. I will say now and repeat below as I do not want anyone to miss this, cook chicken until crisp and serve sauce on the side otherwise chicken will go soggy. I have poured sauce over for presentation and photo purposes. Everyone else that I served, I served it on a plate, with sauce in gravy jug, so that it could be poured to one side, on the plate or alternatively it can be served in individual dipping bowls. It is a great accompaniment with the chicken but as I have said, the chicken comes out so lovely and crisp, you want that crispness to be enjoyed throughout the whole meal.
Provided by The Flying Chef
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pound each chicken breast so that they are approximately all the same thickness.
- In a medium bowl combine breadcrumbs, chives, parsley, garlic and tarragon.
- Toss chicken in flour to coat, shake off any excess and dip into eggs and then into breadcrumb/herb mixture, coat well. Repeat with remaining breasts cover and refrigerate about 20-30 Min's.
- Heat a couple of tablespoons olive oil in a large pan (Note: you may have to add extra during cooking as the breadcrumb mixture absorbs quite a lot.) Add chicken and cook until browned and crisp on both sides and cooked all the way through.
- It is hard to give an exact time per side as breasts vary in thickness, therefore cooking times will vary. If you think that the chicken is not cooked all the way through, but the outside will get too crispy if left on, just turn the heat down and continue cooking until done turning chicken occasionally.
- Cream Sauce.
- Heat butter in a pan, add onion and garlic, cook until soft.
- Add wine and saffron, simmer uncovered a few minutes to reduce slightly.
- Add stock, milk, cream, add a little water to cornflour mix and add to sauce. Stir until mixture boils and thickens, stir in tomato.
- To serve. Place chicken on plate with the sauce in a gravy jug or individual dipping bowls. As stated above you do not want to pour sauce directly over chicken just on the plate to one side, as the outside of chicken will go soggy, and you want to be able to enjoy the crunchy coating throughout the entire meal.
- I served this with garlic buttered spinach and mash, but it also pairs well with rice.
Nutrition Facts : Calories 694.4, Fat 36.8, SaturatedFat 16.2, Cholesterol 312.9, Sodium 675.1, Carbohydrate 40.9, Fiber 2.9, Sugar 4.5, Protein 44.7
DEEP-FRIED CREAMY CHICKEN GRAVY
These came out a lot creamier than what I was after, so these chicken croquettes are more like deep-fried chicken gravy. Still, they're delicious. If you reduce the amount of butter and milk, you'll come closer to what I was after.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h45m
Yield 16
Number Of Ingredients 15
Steps:
- Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat.
- Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.
- Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.
- Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs.
- Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 20.8 g, Cholesterol 57.8 mg, Fat 13.3 g, Fiber 1 g, Protein 10.7 g, SaturatedFat 5.7 g, Sodium 334.6 mg, Sugar 2.8 g
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