Best Poultry Essentials Chicken On Butter Lettuce Recipes

STICKY GLAZED CHICKEN THIGHS IN BUTTER LETTUCE

Steps:

• Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce and red pepper flakes in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup warm for serving and set aside the rest for glazing.
• Preheat the grill to high heat. Brush the chicken with oil on both sides and sprinkle with salt and pepper. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board, sprinkle with the chives if using, and rest the chicken for a few minutes.
• Slice the chicken into thin strips. Serve with butter lettuce leaves for wraps and the reserved glaze on the side.

TYLER FLORENCE'S ROAST CHICKEN WITH WILTED BUTTER LETTUCE AND PEAS

Steps:

• Prepare the chicken: Preheat the oven to 350 degrees. Season the chicken cavity with plenty of salt and pepper; stuff the lemon halves, garlic, thyme and bay leaves inside. Tie the legs together with kitchen twine. Drizzle the skin with olive oil and rub all over; season with plenty of salt and pepper. Place the chicken breast-side up in a roasting pan; roast for 1 hour, or until an instant-read thermometer inserted into the thigh registers 165 degrees. Let rest for 15 minutes before carving.
• Meanwhile, prepare the lettuce and peas: Combine the wine, red onion, bay leaf, peppercorns and a pinch of salt in a saucepan; simmer over medium heat until the mixture is syrupy and just coats the bottom of the pan. Whisk in the butter cubes, a few at a time, to thicken the sauce and give it a shine. Season with salt and pepper and keep warm. (Remove the peppercorns and bay leaf before serving.)
• Place the peas in a small pot of salted boiling water until heated through; drain. Toss the peas, lettuce and beurre blanc (warm butter sauce) in a bowl until the lettuce wilts slightly. Serve with the chicken.

POULTRY ESSENTIALS CREAMY GARLIC CHICKEN W/VEGGIES

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Cut up the chicken into bite size pieces.
• Add 1 tablespoon of oil to a skillet over medium heat, and then add the chicken.
• Cook until the chicken is cooked though, and no longer pink, about 6 - 8 minutes.
• Chef's Note: While the chicken is cooking, sprinkle with a bit of salt and pepper.
• Remove the chicken from the pan, and reserve.
• Add the remaining tablespoon of butter and oil to the pan.
• When the foaming subsides, add the chopped onion.
• Cook until the onions begin to soften, about 4 - 5 minutes.
• Add the garlic, and cook until fragrant, about 60 seconds.
• Add the mushrooms, and cook until they begin to soften, about 6 - 8 minutes.
• Chef's Tip: If you wish, you can add the mushroom in with the onion, and cook them at the same time. That shaves about 8 minutes off the recipe time.
• In a small bowl, whisk the cream and chicken stock together with the flour, and add to the pan.
• Chef's Note: If you want to make this dish with a few less calories, you could try substituting the cream, with half & half, or even regular milk. You could even try a can of coconut milk.
• Allow to simmer until the sauce begins to thicken, about 3 - 4 minutes.
• Add the chicken to the pan; along with the peas, carrots, and the final spices.
• Allow to simmer until the chicken is warmed through, and the carrots begin to soften, about 7 - 8 minutes.
• Chef's Note: Do a final tasting for proper seasoning.
• PLATE/PRESENT
• Serve over rice with some crusty bread, and possibly a side salad. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: EASY PEASY CHICKEN SALAD

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Cut the chicken breast into bitesize pieces, and sprinkle with a bit of salt and pepper.
• 4. Add the butter and oil to a sauté pan, over medium heat.
• 5. When the butter has melted, give the pan a swirl, and add the chicken.
• 6. Slowly cook until the pink is gone from the chicken, and the juices run clear, about 6 - 8 minutes
• 7. Remove from pan, and reserve on paper towels.
• 8. Add the lemon juice, mayonnaise, mustard, and hot sauce to a bowl, and thoroughly mix. Add the chicken, and toss to combine.
• 9. Chef's Note: Do a final tasting for proper seasoning.
• 10. Chef's Tip: The chicken salad will last 2 days, if covered and refrigerated.
• 11. PLATE/PRESENT
• 12. Serve on a bed of lettuce, or make a yummy sandwich. Enjoy.
• 13. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: CHEESY TOMATO & CHICKEN BAKE

Steps:

• 1. PREP/PREPARE
• 2. Two of my favorite brands of tomatoes are Meir Glen, or Cento; however, another great (more common) brand is Hunts. My favorite brand of marinated artichoke hearts is Mezzetta, and they come packed in oil. Drain the oil before chopping. My favorite brand of diced green chilies, are Hatch. They come in small cans of 5 ounces (142g).
• 3. Gather your Ingredients (mise en place).
• 4. Chef's Tip: I recommend brining the chicken breasts for an hour or two, but that is totally up to you.
• 5. Chef's Note: You will notice that in the photos, I am placing the chicken breasts into individual serving dishes. If you wish, you can place both breasts into a single baking dish, or you could cook the whole thing in an ovenproof skillet. Now that is what I call easy/peasy.
• 6. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 7. Add the butter and oil to a skillet over medium heat.
• 8. When the foaming subsides, add the onions.
• 9. Cook until the onions soften, and turn translucent, about 4 - 5 minutes.
• 10. Add the garlic, and cook until fragrant, about 60 seconds.
• 11. Reduce the heat to medium low, then add the tomatoes, artichokes, chilies, oregano, basil, parsley, and cumin, and stir to combine with the onions and garlic.
• 12. Allow to simmer until it reduces a bit, and beings to thicken, about 8 - 10 minutes.
• 13. Chef's Note: Add a bit of salt and pepper, to taste.
• 14. Place the tomato sauce into individual, oven-proof baking dishes, or a single dish. Sprinkle the chicken breasts with salt and pepper, and push them into the tomato sauce.
• 15. Place into the preheated oven, and bake until the internal temperature of the chicken breasts reaches 165f (75c), about 30 - 35 minutes
• 16. Add the Dubliner cheese to the top, and pop under the broiler until the cheese is bubbly, and beginning to brown in spots, about 2 - 3 minutes.
• 17. PLATE/PRESENT
• 18. Remove from the oven, sprinkle with the Parmesan cheese, and serve while nice and warm. With maybe a small side salad, and some crusty bread. Enjoy.
• 19. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: CHICKEN ON BUTTER LETTUCE

Steps:

• PREP/PREPARE
• You will need a medium sauté pan to make this recipe.
• Dressing By all means choose a nice dressing that makes your tastebuds happy. If you want to make your own, here are a few ideas: https://www.justapinch.com/recipes/sauce-spread/dressing/salad-essentials-andy-s-secret-dressing.html https://www.justapinch.com/recipes/sauce-spread/dressing/dressing-essentials-rumbustious-russian-dressing.html https://www.justapinch.com/recipes/sauce-spread/dressing/dressing-essentials-rumbustious-russian-dressing.html https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/pardon-my-french-dressing-with-a-twist.html As you can see, I like homemade dressing :-)
• Lettuce I like butter lettuce for this recipe because it has a slightly bitter taste that goes along with the other ingredients; however, do not run out and purchase some. Use what you have, I am sure it will be excellent.
• Gather your ingredients (mise en place).
• If the chicken breast is thick, you can use a sharp knife and cut in in half latterly.
• Sprinkle the chicken with a bit of salt and pepper.
• Add the oil and butter to a sauté pan over medium heat.
• After the butter melts, give the pan a swirl to mix the oil with the butter and toss in the chicken breast.
• Let cook for 4 - 5 minutes until it self-releases, then turn over and cook another 4 - 5 minutes, or until cooked through (no pink).
• Remove chicken from the pan, dice, then return to the pan, and let the residual heat keep it warm while you assemble the dish.
• The chicken should not be hot (it will only wilt the lettuce) it should be warm, or even room temperature.
• Add a bed of butter lettuce, or whatever lettuce you have handy on a plate, sprinkle on half the diced tomato, add half the chicken, then drizzle on the dressing. Add some chopped peanuts and/or crushed potato chips, if using (I used both).
• If you are making two, repeat the assembly process. If you are only making one, wrap and store the other chicken in the fridge or freezer until needed.
• PLATE/PRESENT
• Served while the chicken is still nice and warm (although this dish can be served at room temperature). Enjoy.
• Keep the faith, and keep cooking.