Tavern On The Greens Chicken Francais Reduced Fat And Salt Recipes

TAVERN ON THE GREEN'S CHICKEN FRANCAIS

Steps:

• Note: To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan; skim foam off the top and use only the clear golden liquid.
• Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking.
• Dredge chicken breasts in flour, shaking off excess.
• Heat clarified butter in sauté skillet over medium-high heat.
• Place chicken in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.
• Turn chicken over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
• Season with salt and pepper.
• Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.
• Let sauce cook for another two minutes to thicken sauce slightly.
• Serve with chardonnay.

MEDITERRANEAN GRILLED CHICKEN & GREENS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°., In a large bowl, combine greens, tomatoes, feta cheese and olives. Drizzle with vinaigrette; toss to coat. Slice chicken; serve with salad.

REDUCED FAT FRENCH TOAST

Steps:

• Beat together egg substitute, milk, vanilla and cinnamon. Dip bread slices in egg mixture until both sides are soaked.
• Spray a skillet or frying pan with cooking spray and heat over medium high heat. Place bread slices into pan and cook until golden brown on both sides

BRAISED CHICKEN THIGHS WITH GREENS AND OLIVES

Steps:

• Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
• Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add red onion, and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes, if using, and cook for 30 seconds more.
• Add chopped greens to the pan and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.
• Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley, if using, and serve. Season with flaky salt, if desired.

TAVERN ON THE GREEN'S CHICKEN FRANCAIS REDUCED FAT AND SALT

Steps:

• Mix white pepper, a few shakes or grinds of black pepper and the garlic powder in a sealed container and shake until well mixed.
• Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking. Make sure to pound the chicken so that the thick parts are roughly the same as the thinnest parts of the chicken in order to get even cooking.
• Put each piece of chicken into the container with the flower and shake well to dredge, shake off excess.
• Heat margarine in saute skillet over medium-high heat.
• Place chicken in pan and saute until cooked halfway through, about three minutes if your chicken is about half an inch thick. Expect about 4 minutes if it is much thicker. After time is up, reduce heat to medium.
• Turn chicken over and cook for an additional 3 minutes.
• Remove chicken to a plate on the side, then add minced shallots and garlic.
• Cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
• Mix the two tablespoons of cold water with Wondra, then add to the deglaze sauce base.
• Season with No-Salt and pepper.
• Add mustard powder and seeds and stir into sauce.
• Let sauce cook for two minutes to reduce, and then add sour cream.
• Mix all ingredients with a whisk in the pan until sauce has consistent texture and thicken.
• Put chicken back into sauce and let cook for another two minutes to bring all ingredients to the same temperature before serving.
• Serve with rice or pasta, and share sauce over all!