FRIED CHICKEN WITH HERBED CREAM SAUCE
Fried Chicken in a WONDERFUL herbed cream sauce. Sure to please all those chicken lovers! Preparation time does not include marinating time in the fridge.
Provided by Lindas Busy Kitchen
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Fried Chicken:.
- Place chicken in a shallow glass dish.
- Whisk buttermilk, yolks and poultry seasoning in a bowl. Pour over chicken.
- Cover, and refrigerate for 4 hours.
- Mix flour, thyme, sage, and basil in a bowl.
- Drain the chicken pieces, and coat with the seasoned flour. Set aside.
- Heat oil in a skillet.
- Add chicken in single layer.
- Cook on the first side 5 mins., or until golden brown. Turn, and cook on the other side until done.
- Remove to paper towels to drain.
- Serve with the Herbed Cream Sauce.
- Herbed Cream Sauce:.
- Add flour to a saucepan.
- Whisk in broth over heat, and simmer for 10 mins., or until thickened and smooth.
- Melt butter in saucepan. Add onion, garlic and paprika, and saute until onion is softened.
- Add wine, and cook until reduced by half.
- Whisk in broth mixture, and simmer 5 minutes
- Strain sauce.
- Add cream and cilantro.
- Season with salt and pepper.
- Keep warm until serving.
- Makes 2 cup sauce.
Nutrition Facts : Calories 396.2, Fat 12.6, SaturatedFat 6.7, Cholesterol 169.7, Sodium 371.8, Carbohydrate 31.8, Fiber 1.2, Sugar 3.5, Protein 35.3
15-MINUTE FRIED HERBED CHICKEN
This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
- Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
- Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 21 grams, Carbohydrate 8 grams, Fat 30 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 6 grams, Sodium 800 milligrams, Sugar 2 grams, TransFat 0 grams
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 HERBED CHICKEN
"I'm a nurse and work nights, so when I get home in the morning, I put this chicken on to cook," says Mary Humeniuk-Smith of Perry Hall, Maryland. "At the end of the day, the chicken is moist and tender, and the rich sauce seasoned with garlic and thyme is delicious."
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with fettuccine.
Nutrition Facts :
11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY
Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper
Provided by Ellie Holland
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Beat the eggs into the buttermilk.
- Add the chicken pieces to the buttermilk mixture and chill for an hour.
- In a large mixing bowl, mix the flour with all the herbs and spices.
- Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
- Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
- Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
- Transfer to a paper towel-lined plate.
- Enjoy!
QUICK HERBED CHICKEN
Quick to make and tasty, this chicken recipe features Campbell's® Condensed Cream of Chicken Soup for a warm and comforting meal. Serve with broth-simmered rice.
Provided by Robin Whitworth
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 248 calories, Carbohydrate 6.4 g, Cholesterol 74.5 mg, Fat 9.3 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 2.1 g, Sodium 577.7 mg, Sugar 0.7 g
HERBED OVEN-FRIED CHICKEN
From the Book: The Gourmet Toaster Oven: Simple and Sophisticated Meals for the Busy Cook by Lynn Alley.
Provided by - Carla -
Categories Lunch/Snacks
Time 12h30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow dish, mix together the buttermilk, garlic, 1/2 teaspoon of the salt and the oil.
- Place the chicken pieces in the buttermilk mixture and coat them thoroughly.
- Marinate the chicken in the buttermilk mixture overnight in the refrigerator.
- Preheat the toaster oven to 425°F.
- In a food processor, mix the oats, red pepper flakes, the remaining 1 teaspoon salt, Parmesan, and basil.
- Pulse until the oats are partially powdered.
- Alternatively, mix the ingredients together in a bowl with a wooden spoon.
- Place the oat mixture on a plate.
- Shake any excess buttermilk off the chicken and dredge to coat each piece thoroughly.
- For easy clean-up, cover the toaster oven baking tray with aluminum foil and lightly spray it with oil. (Check your manufacturer's instructions, however, for any cautions against the use of aluminum foil in your toaster oven.).
- Place the chicken pieces on the tray so that they are not touching one another.
- Spray the chicken pieces lightly with oil and bake for about 10 to 15 minutes, depending upon the thickness of the meat, until the crust is golden brown and crispy.
- Remove the chicken from the toaster oven and serve hot or refrigerate and serve cold over a salad.
CREAMY PAN-FRIED CHICKEN
In this recipe, a rich creamy mushroom sauce pairs nicely with crunchy, tender chicken. It's a one-of-a-kind meal that will have your family asking for seconds!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, beat egg and milk. In another shallow bowl, combine 3/4 cup flour, 1 teaspoon salt, curry powder and pepper. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet, brown chicken pieces on both sides. Cover and cook over low heat for 45 minutes or until juices run clear. Remove chicken from skillet and keep warm. , Discard all but 1 tablespoon drippings; saute onions and mushrooms in drippings over medium heat until tender. Stir in dill and remaining salt. , In a small bowl, combine a small amount of cream and remaining flour until smooth. Add to skillet along with remaining cream. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes. Serve with chicken.
Nutrition Facts : Calories 780 calories, Fat 49g fat (16g saturated fat), Cholesterol 245mg cholesterol, Sodium 1079mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 1g fiber), Protein 51g protein.
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