GINGER MUSTARD CHICKEN SAUTé
I have had this recipe pre-DH and used to make it all the time and lost it in the move to Florida and found it again, today. It is easy to make and very flavorful. Easy for weeknights and delicious enough for company.
Provided by mandabears
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound chicken breasts between plastic wrap until about 1 inch thick.
- Dredge chicken with flour that has been seasoned with salt and pepper.
- Spray skillet with cooking spray.
- Heat on medium heat and cook chicken until golden brown on both sides.
- Remove chicken from pan and set aside.
- Increase heat to medium high.
- Deglaze skillet by heating broth to boiling.
- Scrape browned bits on bottom of pan into broth.
- Add ginger to pan and cook, stirring frequently about 2 minutes.
- Stir in mustards and scallions, cook for 30 seconds.
Nutrition Facts : Calories 166.3, Fat 4, SaturatedFat 0.8, Cholesterol 75.5, Sodium 535.3, Carbohydrate 3.3, Fiber 1.1, Sugar 1.1, Protein 27.9
GINGER CHICKEN SAUTé
Make and share this Ginger Chicken Sauté recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in shallow baking dish. Add soy sauce, sesame oil, ginger and garlic. Turn chicken to coat well with seasonings.
- In a large nonstick skillet, heat oil over medium high heat. Remove chicken from marinade; reserving marinade.
- Add chicken to hot skillet and cook, turning, until lightly browned, 2-3 minutes.
- Reduce heat to medium-low and stir in marinade. Cover and cook, turning 2-3 times until chicken is cooked through, 6-8 minutes.
SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
- Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
- Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.
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