Best Pierre Franeys Roast Chicken Recipes

CHICKEN BREASTS PIERRE

Chicken Breasts Pierre image

One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread and a tossed green salad.

Provided by Nancy

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 1h10m

Yield 6

Number Of Ingredients 16

Ingredients

6 skinless, boneless chicken breast halves
¼ cup all-purpose flour
½ teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
½ cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
½ teaspoon celery seed
1 clove garlic, minced
⅛ teaspoon hot pepper sauce

Steps:

In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Nutrition Facts : Calories 246.5 calories, Carbohydrate 14.8 g, Cholesterol 83.7 mg, Fat 7.8 g, Fiber 1.3 g, Protein 28.8 g, SaturatedFat 4.1 g, Sodium 916 mg, Sugar 7.5 g

BREAST OF CHICKEN WITH WINTER VEGETABLES

Breast of Chicken With Winter Vegetables image

Provided by Pierre Franey

Categories dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 skinless, boneless chicken breast halves, about 2 pounds
Salt to taste if desired
Freshly ground pepper to taste
16 baby carrots, about 6 ounces (see note)
16 scallions or green onions
8 brussels sprouts
1 potato, about 6 ounces
1 parsnip, about 1/4 pound
4 cups fresh or canned chicken broth (see recipe)
1/4 cup finely chopped parsley
Horseradish sauce (see recipe)

Steps:

Place the breast halves on a flat surface and trim away and discard any peripheral fat. Sprinkle with salt and pepper.
Trim and scrape the carrots.
Trim off the tops of the scallions. Cut the scallions crosswise about three inches from the top. Discard the green parts.
Trim off the ends of each brussels sprout. If the sprouts are small, leave them whole; otherwise cut them lengthwise in half.
Peel the potato and cut into 3/4-inch cubes. Cover with cold water until ready to use.
Trim and scrape the parsnip. Cut into small rectangles about an inch long and 1/2 inch wide.
Put the broth in a kettle or casserole wide enough to hold the chicken pieces in one layer. Add the carrots, brussels sprouts, potato and parsnip. Sprinkle with salt and pepper. Bring to a boil. Let simmer about five or six minutes. Add the breast halves in one layer, and the green onions. Cover and cook about seven minutes.
Sprinkle with parsley and serve hot with horseradish sauce.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 7 grams, Protein 57 grams, SaturatedFat 1 gram, Sodium 1612 milligrams, Sugar 7 grams, TransFat 0 grams