Great Chicken Recipes
(Page 4 of 7)
July/August 2009
By Jean Teller
Parmesan cheese to taste
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In 10-inch skillet, over medium-high heat, heat 2 tablespoons oil and sauté chicken breasts for 3-4 minutes on each side. Remove chicken breasts and set aside.
Add mushrooms to pan with remaining oil. Cook mushrooms for 2-3 minutes. Deglaze pan with white wine and simmer 1 minute.
Dissolve cornstarch in broth. Reduce heat to medium; add chicken broth mixture and seafood seasoning. Stir continuously until thickened, 2-3 minutes.
Add chicken and crab meat and simmer 5 minutes or until thermometer inserted in thickest part of breast registers 170°F. Finish sauce by adding butter and chopped parsley.
Place chicken breasts over pasta or rice and sauce with crabmeat mixture. Garnish with Parmesan cheese. Yields 4 servings.
* If lump crabmeat is unavailable, cubed shrimp, halibut or sea bass may be used.
SAUTEED SPRING CHICKEN CUTLETS
Chef Mark Tadros, Foster Farms
12 baby artichokes (cut in half and steamed until tender)
8 thin sliced chicken breast cutlets
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
2 cups spring onions (sliced with dark green parts removed)
3 cups asparagus tips
2 teaspoons paprika
1 cup Chardonnay Velouté Sauce (recipe follows)
Preboil baby artichokes and set aside for later use.
Sprinkle chicken lightly with salt and pepper. In large skillet, heat olive oil and cook chicken until lightly browned and internal temperature reaches 160°F.
Remove chicken from skillet and set aside. Add butter and onions and sauté until onions become soft. Add asparagus, baby artichokes and sprinkle with paprika. Sprinkle additional salt and pepper and sauté for about 1 minute.
Add Chardonnay Velouté Sauce and chicken back to skillet and bring mixture to boil before serving. Yields 4 servings.
CHARDONNAY VELOUTE SAUCE
2 cups chardonnay wine
1 cup chicken stock (low sodium broth can be substituted)
2 tablespoons unsalted butter
3 tablespoons flour
Salt and pepper to taste
In large saucepan, reduce white wine until 2 cups reach 1/2 cup. Add chicken stock and bring mixture to a simmer.
In separate saucepan, make roux by melting butter over low heat and adding flour. Raise heat to medium and stir butter and flour together for about 4 minutes until it turns a blonde color.
Slowly whisk roux into simmering stock; continue to heat and whisk thoroughly. When stock begins to simmer, turn heat to low and cook until sauce thickens. Depending on your stovetop, sauce may take 5-10 minutes to reach desired consistency.
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