CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE
Categories Milk/Cream Chicken Fruit Sauté Low Sodium Apple Pear Rosemary Marsala Red Wine Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
- Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.
- Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.
CHICKEN WITH CARAMELIZED PEARS
Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.
Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.
SAUTEED CHICKEN WITH SWEET POTATOES AND PEARS
This is a healthy, light, and tasty recipe that I modified from a realsimple.com recipe. You can use Pork tenderloins or skinless Salmon, if desired. You can also serve the finished product right away, or, as I did, refrigerate and let all the flavors blend for awhile. I made it in morning and heated it up for our evening meal. When heating in oven or microwave, be careful not to overcook. Hope you enjoy it.
Provided by Koriander
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat.
- Add chopped onion and garlic and saute for about 5 minutes.
- Sprinkle both side of meat with kosher salt (optional), add to skillet and saute over medium heat until cooked through: about 8-10 minutes per side for chicken; 12-15 minutes per side for pork; 5-7 minutes per side for fish. Be careful not to overcook.
- Meanwhile, whisk together red wine vinegar, dijon mustard, tarragon leaves, fresh ground black pepper, along with 2 tablespoons of water. Mix together well.
- Remove meat from skillet, cover, and set aside.
- Clean up the skillet, if needed, and add 1/2 cup water and sweet potatoes. Cook for 5 minutes or until sweet potato is slightly tender.
- Add the pear cubes and cook for 5 more minutes. Keep an eye on the water level and ensure it doesn't completely evaporate.
- Transfer meat, potato and pear to a large bowl.
- Sprinkle with freshly ground black pepper and toss with vinegar, dijon, tarragon, mixture. At this point you can serve immediately, or, refrigerate and give flavors time to blend and heat through later. I would very loosely cover a baking dish and bake at 325 degrees for around 15-20 minutes.
Nutrition Facts : Calories 323.7, Fat 8.5, SaturatedFat 1.4, Cholesterol 68.4, Sodium 136.2, Carbohydrate 33.2, Fiber 5.8, Sugar 14.2, Protein 29.3
BRAISED CHICKEN WITH APPLES AND SAGE
Steps:
- Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.
- Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes.
- Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.
CHICKEN WITH PEAR SAUCE
This recipe is a great change of pace recipe from the norm. My husband said who would of thought?....Pears and Bacon? I usually serve it over pasta, rice or with boiled potatoes. It is easy and everyone will love it!!!
Provided by SHANNONEALLEN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Rub chicken breasts with salt and white pepper. Place chicken breasts in the hot skillet, and cook for about 10 minutes on each side, until the juices run clear.
- Meanwhile, place bacon in a saucepan over medium-high heat, and cook until crisp. Remove bacon, and drain grease, leaving about 1 tablespoon in the pan. Stir in some of the chicken broth, and scrape any bacon bits stuck to the pan. Pour in the rest of the broth, and bring to a boil. Boil for 5 minutes. Add pears, and boil for 5 more minutes.
- In a small cup, mix together the cornstarch and water. Pour the mixture into the saucepan along with the green onions. Allow the sauce to boil until thick and bubbly, about 2 minutes. Crumble bacon into the pan. Serve sauce over chicken.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 17.3 g, Cholesterol 73.6 mg, Fat 14.1 g, Fiber 2.8 g, Protein 27.7 g, SaturatedFat 3.2 g, Sodium 610 mg, Sugar 8.2 g
SAUTEED CHICKEN WITH SAGE BROWNED BUTTER RECIPE
Provided by egorsuch
Number Of Ingredients 12
Steps:
- Preparation 1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan. 2. Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired. Nutritional Information Calories:326 Fat:11.1g (sat 6.1g,mono 2.8g,poly 0.9g) Protein:41.1g Carbohydrate:13.1g Fiber:0.5g Cholesterol:122mg Iron:2mg Sodium:320mg Calcium:26mg
PAN SAUTEED BUTTERNUT SQUASH, PEARS AND SAGE
Easy and Healthy .... Ok the hardest part is peeling and chopping the butternut squash. But this is a great Fall dish. I love this served with a roasted Cornish Hen and some nutty wild rice on the side. This is really good. My friend tops it with Gorgonzola crumbles ... I eat mine as it. That is completely up to you.
Provided by SarasotaCook
Categories Vegetable
Time 40m
Yield 4-6 Side Dish Servings, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- One pan -- In a large skillet, add the oil and saute the onions and garlic first. Medium heat so they do not burn. Cook 2-3 minutes and then add in the squash and a little of the apple cider and cook another 5 minutes until they begin to soften.
- Fruit -- Then add the pears, the rest of the apple cider and maybe a little stock to give the squash and pears moisture. Cook until the pears begin to soften. About 4-5 minutes. Add the sage, allspice, parsley, salt and pepper to taste and any additional stock if needed. You don't want the dish to burn. Cook until soft but not MUSH.
- NOTE: I just keep enough stock in the bottom to avoid burning but don't over do it. It varies as to how much stock I use. I just have my handy box in the fridge so I can always add a little if needed.
- Garnish -- one friend adds crumbled gorgonzola, another pecans. I have done either one and even both. They are very good with the dish, but the dish is also good on it's own.
- It is simple, tasty, healthy and just plain good.
Nutrition Facts : Calories 243.4, Fat 10.8, SaturatedFat 1.5, Cholesterol 0.6, Sodium 38.4, Carbohydrate 38.4, Fiber 6.8, Sugar 13.8, Protein 3.1
CHICKEN ROASTED WITH SAGE AND LEMON
Provided by Trish Hall
Categories dinner, roasts, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Saute onions in one tablespoon of the olive oil. After a few minutes, add balsamic vinegar, salt and pepper. After the onions have just browned, remove from heat. Put in bowl.
- Add lemons, one cup of the sage leaves, one tablespoon of the oil, salt and pepper, and the bay leaves. Toss. Stuff mixture into chicken.
- Rub outside of chicken with the cut side of a garlic clove, with one tablespoon of the olive oil and with a dash of salt. Place chicken in a roasting pan.
- In a bowl, toss potatoes with the remaining olive oil, sage leaves and salt. Add to roasting pan, alongside the chicken. Cook chicken and potatoes for one more hour.
- Before serving, toss potatoes with parsley. Let chicken rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 1029, UnsaturatedFat 42 grams, Carbohydrate 52 grams, Fat 66 grams, Fiber 24 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 1634 milligrams, Sugar 7 grams, TransFat 0 grams
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