HERBED CHICKEN BREASTS WITH BUTTERED LEEKS
Here's an adaptation of a lovely, simple recipe created by Chef Jerry Traunfeld; it arrived in one of NPR's Lynne Rossetto Kasper's "Weeknight Kitchen" emailings. If you prefer, substitute 1/2 cup chopped dill for the 2 Tbs tarragon or marjoram. For leeks as a side dish minus the chicken, just carry out steps 1 and 2, then season to taste and serve. For a different side dish, carry out steps 1 and 2 but substitute sliced carrots for half the leeks and add garlic to taste plus a little lemon juice.
Provided by echo echo
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet bring the chicken broth and 2 Tbs butter to a gentle boil over medium heat.
- Cook leeks in the broth mixture over medium heat about 8 minutes, until tender with the broth boiled down enough that leeks are not completely submerged.
- Salt and pepper the chicken breasts and place on top of the simmering leeks, spooning some of leeks over the chicken.
- Reduce the heat to low and cook, covered, 10-15 minutes until done.
- Remove chicken and keep warm on a warmed platter.
- Increase the heat under the leeks to high and stir in the lemon juice, the remaining 2 Tbs butter, and the chopped herb. When the butter melts, taste the sauce and adjust seasonings if needed.
- Pour the leek sauce over the chicken and serve.
Nutrition Facts : Calories 290.6, Fat 15.6, SaturatedFat 8.2, Cholesterol 106, Sodium 522.2, Carbohydrate 8.2, Fiber 1, Sugar 2.2, Protein 28.9
WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS
Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.
Provided by Jennifer Steinhauer
Categories dinner, easy, quick, weekday, weeknight, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
- In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 40 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 6 grams, Sodium 681 milligrams, Sugar 1 gram, TransFat 0 grams
BROILED HERB BUTTER CHICKEN
Chicken breasts broiled with an herb butter seasoned with garlic, parsley, rosemary and thyme. Comes out nice and juicy!
Provided by Heather
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to Broil/Grill and line broiler pan with aluminum foil.
- Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.
- Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.
Nutrition Facts : Calories 338 calories, Carbohydrate 0.9 g, Cholesterol 128.2 mg, Fat 25.9 g, Fiber 0.1 g, Protein 24.9 g, SaturatedFat 15.4 g, Sodium 222.9 mg
HERBED CHICKEN BREASTS
"I love this recipe because it's quick and makes a great presentation," writes Mary Kay Dixson from Catlin, Illinois. "I have a large pot of herbs in my kitchen. A few snips here and there turn an ordinary dish into something extraordinary."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle with lemon-pepper. In a large skillet, saute chicken in 1 tablespoon each oil and butter for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add lemon juice and mustard to the skillet; whisk until smooth. Whisk in broth, herbs, garlic, salt, and remaining oil and butter; simmer for 1 minute. Spoon over chicken.
Nutrition Facts : Calories 158 calories, Fat 14g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 553mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
BAKED HERBED CHICKEN BREASTS
I got this recipe from one of my mom's church cookbooks. I always seem to find the best tasting recipe in church cookbooks! This recipe uses boneless chicken with a blend of spices to give it a wonderful taste. I usually make this with potatoes (prepared as fancy or simple as you like) and a vegetable. I also like to combine spices ahead of time. I've tried this by eliminating 1 or 2 spices when I was out and it still turns out wonderful.
Provided by cookncraft
Categories Chicken Breast
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all spices. (all ingredients except first two-chicken and butter.).
- Arrange chicken in shallow baking dish.
- Melt butter and pour over chicken.
- Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
- Sprinkle chicken with about 1/4 of the spices.
- Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
- Bake at 375 for 55 minutes.
LEEK AND HERB STUFFED CHICKEN
You're likely to find a lot of herb stuffed chicken breast recipes out there, but this chicken leek recipe is totally unique. It makes great use of leeks, an aromatic that's uncommon on the dinner table, but easy to find. -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small skillet, saute leeks in oil until almost tender. Add the rosemary, thyme, salt and pepper; saute 1 minute longer. Remove from the heat; cool., Flatten each chicken breast half to 1/4-in. thickness; top with leek mixture. Roll up and secure with toothpicks. , In a small shallow bowl, combine the pecans, bread crumbs, rosemary, thyme, salt and pepper. Brush mustard over chicken, then coat with pecan mixture. Place seam side down in a greased 11x7-in. baking dish. Drizzle with oil. , Bake, uncovered, at 375° for 35-40 minutes or until the chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 333 calories, Fat 15g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 929mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
HERBED CHICKEN BREAST
Steps:
- 1. Preheat the oven to 350°F.
- 2. Carefully loosen the skin of the chicken breast with your finger. Slip an herb sprig underneath each side of the breast, along with some garlic slices. Brush with olive oil and sprinkle with salt, pepper and paprika.
- 3. Place the breast in a small baking dish; add the chicken broth. Bake, basting occasionally, until golden and cooked through, about 40 minutes.
- 4. To serve, cut the breast in half lengthwise and place on two plates. Reheat the pan juices slightly over high heat; scrape up any brown bits from the pan bottom and spoon over chicken. Sprinkle with parsley and serve immediately.
BRAISED CHICKEN BREASTS ON CREAMY LEEKS
Steps:
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
- Pat chicken dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
- Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes .
- Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
- Serve chicken on top of leeks.
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
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