CHICKEN DIANE
In this classic dish, a luscious sauce of lemon juice, Dijon mustard and green onions ideally complements tender chicken breasts that are browned to a golden perfection on the stovetop.-Elissa Armbruster, Medford, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until a thermometer reaches 170°., In the same skillet, whisk the lemon juice, parsley and mustard until blended. Whisk in broth and green onions; heat through. Serve with chicken.
Nutrition Facts : Calories 169 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 490mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE
This chicken is quick, simple, delicious and has an elegant presentation! If you don't have prosciutto handy you can use bacon. Make it really special and throw in a variety of exotic mushrooms, shiitake, portabello, oyster, etc. It can be prepared ahead of time and thrown in the oven when ready. Serve with garlic mashed potatoes, buttered noodles or basmati rice.
Provided by TIFFUHNY
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
- Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
- Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 3.3 g, Cholesterol 118.7 mg, Fat 30.8 g, Fiber 0.2 g, Protein 20.7 g, SaturatedFat 13.3 g, Sodium 424.5 mg, Sugar 0.3 g
CHICKEN BREASTS DIANE
I have been making this for over 10 years and is the most requested recipe I have! This is everyone's favorite chicken dish I make! It's a nice change from "ordinary" chicken! Goes well with steamed broccoli. (Note: This is a "Diane" recipe, therefore has a mustard taste to it!!)
Provided by Wendy W88
Categories Chicken Breast
Time 29m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breast halves between wax paper and pound slightly with mallet.
- Sprinkle with salt and pepper.
- Heat 1 Tbsp each oil and butter in large skillet.
- Cook chicken over high heat 4 minutes each side.
- Do not cook longer or they will be dry.
- Transfer to a warm serving platter.
- Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
- Whisk in broth.
- Stir until sauce is smooth.
- Whisk in remaining butter and oil.
- Pour sauce over chicken and serve immediately.
CHICKEN WITH PROSCIUTTO AND SAGE
This recipe is inspired by saltimbocca, a classic Roman dish. In this variation we've replaced the traditional veal cutlets with chicken breast cutlets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
- In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
- Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.
Nutrition Facts : Calories 393 g, Fat 12 g, Protein 52 g
DIANE AND ED MUHLFELD'S BREAST OF CHICKEN WITH PROSCIUTTO
Provided by Craig Claiborne And Pierre Franey
Categories main course
Time 20m
Yield Eight servings
Number Of Ingredients 9
Steps:
- Place the chicken breast halves on a flat surface and pound lightly with a flat mallet. Sprinkle on both sides with salt and pepper.
- Heat the butter and oil in a large, heavy skillet and cook the chicken breasts about two minutes. Turn the pieces and cook about three minutes on the second side or until they are just cooked through. Do not overcook. Transfer the pieces to a warm platter.
- Add the prosciutto to the skillet and cook, stirring, about one minute. Add the Cognac and ignite it. Cook until the flame dies. Add the cream and cook over moderately high heat until reduced to about one cup. Pour the sauce over the breast halves and sprinkle with the dried or fresh sage.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 24 grams, Fiber 0 grams, Protein 64 grams, SaturatedFat 11 grams, Sodium 744 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN BREASTS WITH CHEESE AND PROSCIUTTO
Make and share this Chicken Breasts With Cheese and Prosciutto recipe from Food.com.
Provided by Charmie777
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle breasts with salt and pepper. Place flour in small paper bag, add breasts. Shake bag until chicken is well coated. Shake off excess.
- Melt 2 tablespoons butter in a heavy skillet and brown chicken breasts.
- Place in a shallow butter baking dish.
- Place a slice of prosciutto over each, then a slice of cheese.
- Sprinkle with Parmesan cheese.
- Dot with the remaining butter.
- Pour in chicken stock.
- Bake in 350ºF for 10-15 minutes, or until cheese has melted and begun to brown.
Nutrition Facts : Calories 498.9, Fat 30.1, SaturatedFat 18.5, Cholesterol 155, Sodium 353.4, Carbohydrate 9.9, Fiber 0.2, Sugar 1.1, Protein 45.4
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