SAUTEED CHICKEN TENDERS WITH VEGGIES
I kind of just threw this together one night and it became an instant hit in my house! Hope you enjoy just as much!!
Provided by nyc2ncmama
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Start the rice first. Cook accordingly. I use white rice and it takes about 20 minutes so I wait about 10 minutes before I start making the chicken.
- I slice the chicken tenderloins into even thinner strips as well as the onion and bell pepper.
- Preheat pan and add some olive oil. Saute onions and veggies to desired tenderness. Add in the tomato paste ( I only use a 1/2 of can) and saute until blended well. Throw the chicken strips into the mix and coat well with the veggies and tomato paste until chicken is cooked thru. Add salt & pepper to taste. Top with fresh cilantro and serve over rice! Yum!
Nutrition Facts : Calories 562.3, Fat 6.1, SaturatedFat 1.2, Cholesterol 65.8, Sodium 418.8, Carbohydrate 89.4, Fiber 4.1, Sugar 7.1, Protein 35.2
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.
PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
- Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
- Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
- Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
- To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.
CHICKEN TENDERS AND VEGETABLE SAUTE
Make and share this Chicken Tenders and Vegetable Saute recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, warm 1 tablespoon oil.
- Saute the chicken until lightly browned, about 5 minutes.
- Transfer chicken to a plate.
- Add the onions, bell pepper, and mushrooms to the skillet; saute until tender, about 5minutes.
- Add more oil, if needed.
- Return the chicken to the pan.
- Add the tomatoes, basil, oregano, salt, and pepper to taste and simmer, uncovered, until the chicken is cooked through and the flavors are blended, about 10 minutes.
- Add rigatoni to the pan and stir until pasta is coated with sauce.
- Sprinkle with parmesan cheese and serve immediately.
Nutrition Facts : Calories 323, Fat 8, SaturatedFat 1.5, Cholesterol 96.6, Sodium 667, Carbohydrate 32.5, Fiber 3.4, Sugar 7, Protein 30.6
CHICKEN AND VEGETABLE SAUTE WITH LEMON-PARMESAN RICE
The Lemon Parmesan Rice cooks while the chicken, tomatoes, and green beans simmer on the stove.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a small nonstick skillet, heat oil over medium heat. Season chicken with salt and pepper. Dredge chicken in flour; shake off any excess. Place in skillet, and cook until lightly browned on one side, about 3 minutes.
- Turn chicken breast, and add garlic, tomatoes, and 1/3 cup water; season with salt and pepper. Bring to a simmer. Cover, and cook 12 minutes. Add beans and mint; cover, and cook until beans are crisp-tender and chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate, and spoon tomato mixture on top.
Nutrition Facts : Calories 445 g, Fat 12 g, Protein 57 g
CHICKEN VEGETABLE SKILLET
In my mid-thirties I realized I had to do something about my health. So I took matters into my own hands and started creating more healthy recipes. This recipe is the result of several experiments with garden-fresh zucchini. I haven't heard any complaints yet! -Katherine Preiss, Penfield, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place bread crumbs in a large resealable plastic bag. Add chicken and shake to coat. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat until juices run clear. Remove and keep warm., In the same skillet, saute onion and carrot in remaining oil until crisp-tender. Add the zucchini, squash, garlic, pepper and salt; saute 4-5 minutes longer or until vegetables are tender. Return chicken to pan; sprinkle with cheese.
Nutrition Facts : Calories 259 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 304mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
LEMON THYME CHICKEN TENDERS
Sauteed chicken tenders get a flavor boost from fresh lemon and thyme. Great as a main meal or as a salad topper.
Provided by BEE_QUEEN
Categories Meat and Poultry Recipes Chicken
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
- Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 2 g, Cholesterol 64.6 mg, Fat 9.5 g, Fiber 0.3 g, Protein 23.7 g, SaturatedFat 1.7 g, Sodium 56.8 mg, Sugar 0.4 g
CHICKEN AND MUSHROOM SAUTE
A quick and easy dish that is low fat and delicious. Serve over cooked rice.
Provided by ANGCHICK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 2
Number Of Ingredients 12
Steps:
- Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
- To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
- Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 17.2 g, Cholesterol 79.6 mg, Fat 10.9 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 3.7 g, Sodium 931.9 mg, Sugar 1.9 g
HONEY-MUSTARD CHICKEN TENDERS
The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
- In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
- Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
- Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.
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- Fill a 3-quart saucepan about 2/3 full with water; add 1/2 teaspoon salt. Bring to boiling; add broccoli and carrots. Boil 3 minutes or until crisp-tender. Drain vegetables and place in bowl of ice water to stop cooking. When cool, drain; set aside.
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- Reduce heat to medium-low. Add onion and season with salt and pepper. Cook and stir for 2 minutes. Increase heat to medium-high. Add beans, broth, lemon peel, vegetables, and chicken. Cook and stir 1 minute or until heated through. Makes 4 servings.
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- Heat olive oil in large skillet over medium heat. Add chicken onion, carrots and garlic; season with salt and pepper. Cook 5 minutes, stirring occasionally.
- Add chicken broth and pasta noodles; stir to combine and submerge noodles in broth. Cover with tight fitting lid, reduce heat to low and simmer 5 minutes
- Uncover skillet; stir in Parmesan and add broccoli and squash (if liquid has been absorbed add small amount of water or broth). Cover and simmer an additional 5 minutes or until vegetables have reached desired tenderness.
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