Savoury Chicken Recipes

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SAVORY CHICKEN DINNER



Savory Chicken Dinner image

No one would guess that these moist chicken breasts and tender potatoes are seasoned with herb- and garlic-flavored soup mix. The meal-in-one is simple to assemble, and it all bakes in one dish so there's little cleanup. -Leslie Adams Springfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 5

1 envelope savory herb with garlic soup mix
3 tablespoons water
4 boneless skinless chicken breast halves (6 ounces each)
2 large red potatoes, cubed
1 large onion, halved and cut into small wedges

Steps:

  • In a large bowl, combine the soup mix and water. Add the chicken, potatoes and onion; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until vegetables are tender and a thermometer reads 170°, stirring occasionally.

Nutrition Facts : Calories 265 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 620mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

SAVORY CHICKEN BREASTS



Savory Chicken Breasts image

This is my favorite chicken recipe. It is delicious. My whole family loves it.

Provided by LEAGLE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
ground black pepper to taste
4 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup milk
1 cup dry bread crumbs
3 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
  • Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

Nutrition Facts : Calories 496.8 calories, Carbohydrate 27.1 g, Cholesterol 124.7 mg, Fat 24.1 g, Fiber 1.2 g, Protein 40.9 g, SaturatedFat 12.6 g, Sodium 895.8 mg, Sugar 3.2 g

SAVOURY CHICKEN



Savoury Chicken image

One of those dishes that reaps in way more compliments in relation to the effort (what effort?) that went into making it. So good with a mixed greens salad and a rice pilaf. This is also really good on the grill - baste with the marinade a couple of times. Then I like it with cole slaw and corn on the cob.

Provided by evelynathens

Categories     Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

8 chicken breast halves
2 cups dry red wine
1/2 cup olive oil
1/2 cup soy sauce
1/4 cup firmly-packed brown sugar
2 teaspoons ground ginger
2 cloves garlic, minced
1 teaspoon oregano

Steps:

  • Arrange chicken in large shallow baking dish.
  • Mix remaining ingredients in large bowl.
  • Pour marinade over chicken.
  • Cover and refrigerate 2-4 hours.
  • Preheat oven to 360F (175C).
  • Bake chicken in marinade until just springy to touch, basting 2-3 times with marinade, about 40 minutes.
  • Transfer chicken to platter.
  • Tent with foil to keep warm.
  • Strain marinade into saucepan.
  • Boil until reduced to 2 cups, about 20 minutes.
  • Serve sauce with chicken.

SAVORY PEACH CHICKEN



Savory Peach Chicken image

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon canola oil
4 skinless, boneless chicken breasts, about 1 1/4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 cup orange juice
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
2 tablespoons sliced almonds

Steps:

  • Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
  • Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
  • In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
  • Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

CHICKEN SAVOY



Chicken Savoy image

A whole chicken cut into pieces and baked with a simple mixture of olive oil, chicken stock, garlic, spices and cheese - topped with balsamic vinegar just before serving. The best Chicken Savoy on the planet is served at the Belmont Tavern in Bloomfield, where it was invented by Stretch himself. Go there, order Savoy for two, and order Zita with pot cheese. They make a wonderful combination. The place is not fancy, but the food is outstanding. This is a recipe to eat with your fingers and get juices on your hands. Yum!

Provided by Joe

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

1 (2 to 3 pound) whole chicken, cut into pieces
⅛ cup extra virgin olive oil
1 cup chicken stock
1 clove garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
¼ cup grated Romano cheese
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
  • Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside.
  • Pour vinegar over chicken and serve.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 2.9 g, Cholesterol 178.6 mg, Fat 30.4 g, Fiber 0.2 g, Protein 45.4 g, SaturatedFat 8.2 g, Sodium 389.7 mg, Sugar 1.9 g

CHICKEN WITH SAVORY SAUCE



Chicken with Savory Sauce image

Enjoy chicken in a new way - a sweet and peppery array of flavors; herbs, mushrooms, currants wine and vinegar, all go into making this dish a superb entrée' for your dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme leaves
2 cloves garlic, finely chopped
1 red jalapeño chili, seeded and finely chopped
6 boneless, skinless chicken thighs or 4 chicken breast halves (about 1 1/4 pounds)
1 cup sliced shiitake or regular white mushrooms (3 ounces)
1 cup dry white wine or chicken broth
1 tablespoon balsamic vinegar
1 tablespoon currants
1/2 teaspoon salt

Steps:

  • Heat oil in 12-inch skillet over medium heat. Cook onions, rosemary, parsley, thyme, garlic and chili in oil 5 minutes, stirring frequently.
  • Add chicken to skillet. Cook about 15 minutes, turning occasionally, until chicken is brown. Add mushrooms, 1/2 cup of the wine and the vinegar. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until about half of the liquid has evaporated.
  • Pour remaining 1/2 cup wine over chicken; sprinkle with currants and salt. Cover and simmer about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Uncover and cook 5 minutes longer to crisp chicken.

Nutrition Facts : Calories 260, Carbohydrate 6 g, Cholesterol 85 mg, Fiber 1 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg

SAVORY CHICKEN AND BROTH



Savory Chicken and broth image

This is a basic chicken broth recipe. You can use the broth in recipes calling for canned chicken broth. The beer really gives it a richer and fuller flavor...more savory. You can use the chicken for chicken sandwiches or in recipes calling for cooked chicken. You can also make a good soup with it. Just add your noodles and/or vegetables to it. The seaonings measurements are approximate.

Provided by AuntWoofieWoof

Categories     Stocks

Time 4h15m

Yield 2 cups broth and chicken

Number Of Ingredients 8

4 chicken thighs
1 (14 1/2 ounce) can chicken broth
1 (12 ounce) can beer
1 teaspoon thyme leaves
1 teaspoon McCormick's Montreal Brand steak seasoning (or any brand)
1/2 teaspoon seasoning salt
1 teaspoon celery seed
1 teaspoon poultry seasoning

Steps:

  • Remove skin and fat from the chicken thighs.
  • Place on the bottom of a slow cooker/crock pot.
  • Sprinkle the salt, pepper, thyme leaves, celery seeds and poultry seasoning over the chicken pieces.
  • Mix together until chicken pieces are coated with the seasonings.
  • Pour in the canned chicken broth and beer and stir well.
  • Cook on high for 3 or 4 hours or until chicken is tender and falling off the bones.
  • Allow to cool before deboning the thighs and store in a container in the refrigerator until ready to use.
  • Pour the broth into a glass jar and store in refrigerator until ready to use.

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