GARLIC ROAST CHICKEN
Provided by Ina Garten
Categories main-dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
- When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
- Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
- When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.
SKILLET CHICKEN WITH ROASTED GARLIC AND MUSHROOM GRAVY
Roasted garlic and sautéed mushrooms, with a little help from Progresso™ chicken broth, give this creamy sauce a slightly sweet earthiness that turns ordinary chicken breasts into a special meal.
Categories Side Dish
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Cut 1/4 to 1/2 inch from top of each garlic bulb to expose cloves. Place each cut side up on 12-inch square of foil. Drizzle each bulb with 1 teaspoon of the oil. Wrap securely in foil. Place in pie plate or shallow baking pan. Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork. Cool slightly. From root end, squeeze soft cloves out of papery skins, and chop finely. Set aside.
- Meanwhile, between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, thyme, salt and pepper. Reserve 3 tablespoons of the seasoned flour for the sauce. Coat both sides of chicken with remaining flour mixture.
- In 12-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Cook chicken in butter 6 to 8 minutes, turning once, until no longer pink in center (at least 165°F). Transfer chicken to plate; cover to keep warm.
- In same skillet, heat remaining 2 tablespoons butter over medium heat. Cook mushrooms in butter until lightly browned. Sprinkle the 3 tablespoons reserved seasoned flour over mushrooms. Cook and stir 2 minutes. Stir in chicken broth, cream and roasted garlic. Heat to boiling. Reduce heat to low; simmer about 3 minutes or until slightly thickened.
- Place chicken back into skillet with sauce about 1 minute or until heated through. Serve with mashed potatoes, if desired.
Nutrition Facts : Calories 500, Carbohydrate 18 g, Cholesterol 165 mg, Fat 5, Fiber 1 g, Protein 42 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 3 g, TransFat 1 g
CHICKEN SMOTHERED IN GARLIC
This is an adoption from the Garlic Lover's Cookbook (Cookbook Swap 2007) and a request to post. I made this for my family and the whole house smelled aromatic and comforting. It was a big hit at our house, hope it is at yours.
Provided by Chef1MOM-Connie
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Saute chicken in pan with olive oil spray til golden outside.
- Lay chicken breasts in roasting pan in a single layer.
- Lay BLANCHED garlic over chicken breasts.
- Whisk together tomatoes, wine, broth, tarragon and marjoram and pour over top of chicken and garlic.
- Season with salt and pepper.
- Bake for 45-50 minutes.
- Served with garlic roasted potatoes, green beans and a loaf of crusty homemade herb bread.
Nutrition Facts : Calories 207.5, Fat 3.6, SaturatedFat 0.8, Cholesterol 75.5, Sodium 239.6, Carbohydrate 10.4, Fiber 1.5, Sugar 2.9, Protein 27.8
SMOTHERED CHICKEN
You can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite. -Penny Walton, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.
Nutrition Facts : Calories 363 calories, Fat 21g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 555mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love