Rachael Rays Tuscan Chicken Recipes

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RACHAEL RAY'S TUSCAN CHICKEN



Rachael Ray's Tuscan Chicken image

This is a favourite from 30 Minute Meals although I alter it a bit. For example, it works out quite well with all bone-in dark meat. Some sherry or cider vinegar can be substitued for some of the wine and wine vinegar. I have been liberal with cooking time since leaving the bone in increases the cooking time. Preparation is VERY easy, though -- despite the number of steps which are truly easy.

Provided by Ciocia Laura

Categories     Chicken Breast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs boneless skinless chicken thighs (leave bone in if you wish) (optional) or 1 1/2 lbs chicken tenderloins, depending on cost (optional)
1/4 teaspoon salt (or to taste)
fresh ground black pepper, to taste
3 tablespoons extra virgin olive oil
6 garlic cloves, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth (yes, beef broth)

Steps:

  • Heat a large, heavy, deep skillet over medium high heat.
  • Season chicken with salt and pepper.
  • Add 2 tablespoons extra-virgin olive oil, half the chicken pieces and a couple of crushed cloves of garlic.
  • Brown chicken 2 minutes on each side and remove from pan.
  • Add remaining oil and swirl around pan. Add remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove.
  • Add vinegar to the pan and let it sizzle till most evaporates.
  • Add butter, shallots, and rosemary to the pan and cook 2 minutes.
  • Add flour and cook 1 minute.
  • Whisk in wine and allow to reduce and thicken for 1 minute.
  • Whisk in broth and bring liquids up to a low boil.
  • Return chicken to the pan and simmer over moderate heat 7 to 8 minutes for boneless (or nearly double that for bone-in) to cook chicken thoroughly.

Nutrition Facts : Calories 149.4, Fat 10.9, SaturatedFat 3.4, Cholesterol 10.4, Sodium 318.6, Carbohydrate 5.1, Fiber 0.1, Sugar 0.4, Protein 1.3

RACHAEL RAY'S ITALIAN CHICKEN AND DUMPLINGS



Rachael Ray's Italian Chicken and Dumplings image

I saw Rachel prepare this on 30 Minute Meals today and think it is a great way to use some of the basil growing in my garden. Looks yummy!

Provided by Cook4_6

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

5 tablespoons extra virgin olive oil, divided
2 lbs chicken tenderloins, diced into bite-sized pieces
salt & freshly ground black pepper
4 tablespoons butter, divided
12 large white mushrooms, sliced
1 cup carrot, shredded store bought
1 cup celery, from the heart very thinly sliced (4 ribs)
1 -2 fresh bay leaf
3 tablespoons all-purpose flour
3 cups chicken stock, divided
1 cup basil leaves
1 garlic clove
3/4 cup fresh parsley leaves
1/2 cup pine nuts, lightly toasted
1 cup parmigiano-reggiano cheese, grated
1 lemon, zest of
2 (10 -12 ounce) packages fresh gnocchi

Steps:

  • Place a large pot of water on to boil for gnocchi.
  • Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.
  • Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.
  • Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.
  • Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.
  • Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.

Nutrition Facts : Calories 834.1, Fat 51.9, SaturatedFat 15.6, Cholesterol 182, Sodium 906.2, Carbohydrate 21.1, Fiber 3.5, Sugar 7.2, Protein 71.5

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