SIMPLE PAN-FRIED CHICKEN BREASTS
This is a dish I came up with to serve with HeatherFeather's Red Wine & Rosemary Sauce over Linguine. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce - I strain it first before serving.
Provided by WaterMelon
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
- Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
- Heat a skillet over med-high heat, and add olive oil.
- When pan is sufficiently heated, sear chicken breasts over high heat.
- Allow about 2 minutes (until lightly browned) before turning to other side.
- Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
- Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
- Personally I love this with fried rice too.
DELICIOUS CHICKEN OVER FRIED POLENTA
This is fast & fabulous! Created for RSC Lucky 13. If you can do portion control, this is 4-6 servings BUT it is so good that my family of 4 devoured the whole thing & wanted more. An example of a good recipe for firm polenta is recipe#245560. Enjoy!
Provided by Elmotoo
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cool prepared polenta in a 9x13-inch baking dish & cut into 8 2-inch squares. Or slice store bought polenta into 1/2" slices.
- Combine cubed chicken, soy sauce, honey, cinnamon & ancho chili powder. Let marinate while you work on other steps.
- In heavy skillet, heat 2TB oil. Cook onions over medium low heat until dark brown. Season with salt & pepper.
- In another large pan, heat 1/4c oil over medium high heat until hot. Add as many polenta squares/slices as will fit comfortably. Cover to avoid splatter & let cook, checking after 5 minutes, until well browned & crispy. Turn over & repeat. Continue until all polenta is fried. Add more oil if necessary.
- When the onions are caramelized, add the marinating chicken along with the marinade. Cook on high heat until chicken is thoroughly cooked. Taste for seasoning; add salt & pepper if necessary.
- Serve chicken over fried polenta.
PAN-FRIED CHICKEN BREASTS WITH POLENTA AND SALSA
Provided by Marian Burros
Categories dinner, project
Time 40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring 6 cups of water to a boil. Carefully whisk in the polenta to prevent lumps from forming. Reduce the heat, and continuously stir the mixture until it thickens (just a couple of minutes). Remove from the heat, and stir in the butter and cheese. Season with salt and pepper. Spoon into a greased 9-by-13-inch baking dish, and spread evenly with a spatula. Allow to cool. Refrigerate, if making ahead.
- For the guacamole, puree the avocados with the lime juice in a food processor. Stir in the onion, a quarter to a half of the minced chilies and the coriander leaves. Season to taste with salt and pepper. Refrigerate, if making ahead.
- When ready to serve, heat the olive oil in a large nonstick pan. Add the chicken, skin-side down, and brown over high heat. Turn, and brown on the other side. Reduce the heat to medium-high, and cook the chicken until it is done, a total of about 20 minutes. Season with salt and pepper.
- Meanwhile, make the salsa. Trim the tomatoes, quarter them and place in the food processor along with the coriander sprigs, scallions and the remaining minced chilies (or less to taste). Process until coarse. Season with salt and pepper.
- When ready to brown the polenta, preheat the broiler. Turn out the polenta from its dish onto an oiled baking sheet, and place under the hot broiler until the surface begins to puff and brown, 3 to 5 minutes. The polenta can broil while chicken is cooking.
- In center of a plate, place a pool of salsa. Place the polenta on top of the salsa. Arrange a few arugula leaves on the side; place a piece of chicken on the arugula, and top the chicken with guacamole.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 18 grams, Carbohydrate 37 grams, Fat 29 grams, Fiber 9 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 739 milligrams, Sugar 4 grams, TransFat 0 grams
PANFRIED CHICKEN BREASTS WITH OREGANO GARLIC BUTTER
Categories Chicken Garlic Herb Quick & Easy Low/No Sugar Summer Pan-Fry Oregano Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mince garlic and mash to a paste with salt using a large heavy knife.
- Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
- Pat chicken dry. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken.
POLENTA-CRUSTED CHICKEN WITH BALSAMIC CAPER PAN SAUCE
Provided by Melissa Roberts
Categories Chicken Quick & Easy Dinner Vinegar Pan-Fry Escarole Capers Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Lightly beat eggs with 1/2 teaspoon each of salt and pepper in a shallow bowl. Whisk together polenta, flour, and 1/2 teaspoon each of salt and pepper in another shallow bowl.
- Dip chicken in egg, letting excess drip off, then dredge in polenta mixture.
- Heat vegetable oil and 1/3 cup olive oil in a 12-inch nonstick skillet over medium heat until oil shimmers. Cook chicken in batches, turning once, until golden and just cooked through, 5 to 6 minutes per batch. Transfer to a platter and keep warm, loosely covered.
- Pour off oil and wipe skillet, then heat remaining 2 tablespoon olive oil over medium heat until it shimmers. Add tomato paste and cook, stirring, 1 minute. Stir in vinegar, water, capers, sugar, and 1/2 teaspoon salt and briskly simmer until slightly thickened, about 2 minutes. Remove from heat and swirl in butter.
- Toss escarole with about half of sauce and pile on top of chicken. Serve remaining sauce on the side.
PAN-FRIED CHICKEN ATHENA
The flavors of everyday pantry items ring out in perfect harmony in these herbaceous pan-fried chicken breasts. -Bobby Taylor, LaPorte, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Flatten chicken breasts to 1/2-in. thickness. In a large skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, add the lemon juice, Worcestershire sauce, mustard and salt. Bring to a boil. Remove from the heat; stir in chives and parsley. Spoon over chicken and serve with lemon wedges.
Nutrition Facts : Calories 240 calories, Fat 10g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 348mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
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- Pierce tomatoes with a sharp knife. Place in a microwave-safe bowl; sprinkle with brown sugar. Cover loosely. Microwave on 100% power (high) about 3 minutes or until skins burst and tomatoes are soft, stirring once; set aside.
- In a large saucepan bring the water and the 1 teaspoon salt to boiling; stir in polenta mix. Reduce heat; cook for 5 minutes, stirring frequently.
- In a shallow dish combine flour, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper; pour buttermilk into another shallow dish. Dip chicken in buttermilk, then in flour, turning to coat. In a very large skillet heat oil over medium-high heat; add chicken. Cook for 6 to 8 minutes or until no longer pink (165ºF), turning to cook evenly. Remove chicken from skillet; set aside.
- Discard pan drippings. Add spinach to hot skillet; cook and toss just until wilted. Season to taste with additional salt and pepper. Serve chicken with spinach, polenta, and tomato mixture.
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