PAN-ROASTED CHICKEN WITH VEGETABLES AND HERBS
Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
- Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
- Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- Roast for 25 minutes. Uncover the skillet.
- Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
Nutrition Facts : Calories 800.9 calories, Carbohydrate 34.1 g, Cholesterol 217.9 mg, Fat 38.7 g, Fiber 5.2 g, Protein 76.2 g, SaturatedFat 10.1 g, Sodium 453.1 mg, Sugar 6.1 g
PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS
[DRAFT]
Provided by Food Network
Time 1h30m
Yield 4 Servings
Number Of Ingredients 12
Steps:
- 1. Heat the oven to 350°F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
- 2. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
- 3. Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- 4. Bake for 25 minutes. Uncover the skillet.
- 5. Bake, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
POACHED CHICKEN WITH VEGETABLES AND HERBS
Steps:
- In a medium pan over medium heat, add the oil and saute the onions until translucent. Add the tomatoes to the pan and squash them to form liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Add the chicken breasts, broccoli, red and yellow bell peppers, mushrooms, bay leaves and thyme. Season with salt and pepper. Cook until the chicken is cooked through, 8 to 15 minutes depending on thickness.
Nutrition Facts : Calories 201 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 73 milligrams, Sodium 541 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 26 grams, Sugar 6 grams
PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH
Provided by Robert Irvine : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 23
Steps:
- Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
- After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
- Transfer the chicken to a serving platter and allow it to rest.
- Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
- Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.
- Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
- Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.
- Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.
SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
- Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
- Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.
PAN SAUTEED CHICKEN WITH VEGETABLES AND HERBS
Steps:
- 1. Preheat oven to 350°F. Combine the black pepper, paprika, and flour in a small bowl. Coat the chicken with the flour mixture. Heat the oil in a 12-inch-oven-safe-skillet over medium heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
- 2. Add the onions and potatoes to the skillet and cook for 5 minutes. All the carrots, stock, lemon juice, and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- 3. Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with thyme.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROAST CHICKEN AND VEGETABLES WITH TAHINI
This comforting but peppy chicken-and-vegetable combo accommodates any root vegetables that you like or need to use up. Roast them alongside morsels of boneless chicken thighs that have been tossed with ginger, dill and citrus zest. What comes out of the oven needs just a drizzle of straight-from-the-jar tahini: It is nutty, creamy and a great counterpart to sweet root vegetables, for those times you just don't feel like making a sauce. Finish with more herbs and maybe a scattering of red-pepper flakes and sesame seeds, then pile the mixture over whole grains, a salad or sautéed greens, or into a pita. For a vegetarian version, swap the chicken for chickpeas, extra-firm tofu or tempeh.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees with a rack in the lower third of the oven. On a sheet pan, combine the chicken, ginger and 2 tablespoons of the chopped dill. Sprinkle about 1 tablespoon lime zest over the mixture, then toss with your hands to combine. Add the root vegetables, olive oil, 2 teaspoons salt and a few generous grinds of pepper. Toss to coat, then arrange in an even layer.
- Roast until the vegetables are soft and caramelized and the chicken is cooked through, 30 to 35 minutes. (Check the mixture halfway through cooking; if some vegetables are browning too quickly, give them a stir.) If you want the chicken more browned, run the pan under the broiler for a few minutes.
- Drizzle the tahini over the sheet pan and let sit, 2 to 3 minutes. Sprinkle with the remaining dill, as well as the red-pepper flakes and sesame seeds as desired. Cut one of the limes into wedges for squeezing over. (Refrigerate the other for another use.)
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