Best Lea Perrins Sauteed Chicken Recipes

LEA & PERRINS CHICKEN IN WHITE WINE HERB SAUCE

Lea & Perrins Chicken in White Wine Herb Sauce image

Make and share this Lea & Perrins Chicken in White Wine Herb Sauce recipe from Food.com.

Provided by Shawn C

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
2 1/2 lbs chicken, cut up
salt and pepper, to taste
1 lb baby carrots, peeled
1/2 cup red onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 lb mushroom, sliced
3/4 cup lea and perrins chicken marinade
1/4 cup yogurt or 1/4 cup light cream

Steps:

Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes.
Add vegetables and turn to glaze.
Drain excess fat.
Pour chicken marinade (aka. white wine worcestershire sauce over all. Cook 15 minutes more, basting occasionally, until chicken and vegetables are tender.
Stir in yogurt or cream and warm through.

Nutrition Facts : Calories 527.2, Fat 34, SaturatedFat 8.8, Cholesterol 131.4, Sodium 224.1, Carbohydrate 19, Fiber 4.6, Sugar 10.8, Protein 37.6

LEA & PERRINS MARINADE

Lea & Perrins Marinade image

Found on the back of a bottle of Lea & Perrins Worcerstershire Sauce. Great for steaks or any grilled meat. Note: you can replace the olive oil with vegetable oil if you like.

Provided by Epi Curious

Categories Steak

Time 5m

Yield 3/4 cup, 4 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup Worcestershire sauce (Lea & Perrnis)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon salt

Steps:

In large, shallow non-aluminum baking dish or plastic bag, pour marinade over steak(s); turn to coat. marinate in refrigerator for 30 minutes. Remove steak(s); discard marinade. Grill or broil to preferred doneness, brushing frequently with additional Leaq & Perrins.

Nutrition Facts : Calories 112.5, Fat 10.1, SaturatedFat 1.4, Sodium 482.4, Carbohydrate 6.7, Sugar 3.5

LEA & PERRINS MEATLOAF

Lea & Perrins Meatloaf image

Make and share this Lea & Perrins Meatloaf recipe from Food.com.

Provided by KathyP53

Categories Meatloaf

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup Worcestershire sauce
2 lbs ground beef
2 eggs
1 cup plain breadcrumbs
1/3 cup onion, finely chopped
1/4 cup ketchup

Steps:

Preheat oven to 350 degrees.
In a large bowl, combine all ingredients.
In 13 x 9" baking or roasting pan, shape into a loaf. SPrinkle top with additional Worcestershire sauce.
Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.

SUMMERTIME FRIED CHICKEN DINNER

Summertime Fried Chicken Dinner image

Here is the classic picnic food, made even better for dinner! We marinate chicken in buttermilk and add two secret ingredients--pickle juice and Worcestershire sauce--for maximum flavor and tenderness, before frying it to crispy perfection. Served with a creamy coleslaw plus lots of pickles and potato rolls, this delightful family-style meal conjures up the best of summer.

Provided by Food Network Kitchen

Categories main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 cup buttermilk
1 cup dill pickle juice, plus dill pickles, for serving
1/3 cup Worcestershire sauce
3 teaspoons paprika
1/2 teaspoon cayenne
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken, cut into 10 pieces
2 cups all-purpose flour
1/2 cup cornstarch
Vegetable oil, for frying
2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon celery salt
One 14-ounce bag coleslaw mix
Kosher salt and freshly ground black pepper
Potato rolls, for serving

Steps:

For the chicken: Mix together the buttermilk, pickle juice, Worcestershire sauce, 2 teaspoons of the paprika, 1/4 teaspoon of the cayenne, 1 tablespoon salt and several grinds of pepper in a large bowl. Add the chicken, making sure the pieces are submerged. Cover and refrigerate at least 2 hours and up to 4 hours.
Mix together the flour, cornstarch, remaining 1 teaspoon paprika, remaining 1/4 teaspoon cayenne, 1 tablespoon salt and 1 1/2 teaspoons pepper in a large bowl until well combined; set aside.
Fill a deep heavy pot with 2 inches of vegetable oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F.
Remove a chicken piece from the buttermilk mixture, letting the excess drip off, and roll it in the seasoned flour until completely coated. Push it to the side in the bowl and repeat with the remaining chicken pieces.
Working in 2 batches, carefully lower the chicken into the oil. The temperature will drop to 300 to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning. It should be light golden; if it is browning too quickly, lower the heat slightly. Continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 165 degrees F in the thighs and drumsticks.)
Remove the chicken to a rack to drain and let rest a few minutes. Season with salt. Repeat with the remaining chicken.
For the coleslaw: Whisk together the mayonnaise, sour cream, vinegar, Worcestershire sauce, mustard and celery salt in a medium bowl. Add the coleslaw mix and toss to coat. Season with 1/4 teaspoon salt and several grinds of pepper. Cover and refrigerate for 30 minutes. Taste and add additional salt and pepper as needed before serving.
Serve the chicken hot or at room temperature with the coleslaw, potato rolls and pickles on the side.