CHICKEN WITH SHALLOTS
Steps:
- Preheat the oven to 425 degrees.
- Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
- Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
- Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.
ROAST CHICKEN WITH CHARRED SCALLION VINAIGRETTE
Chef Kaysen sears his lemon-herb marinated chicken in a pan to crisp up the skin before roasting it. Then he uses deeply charred scallions to flavor an Asian-influenced vinaigrette, which adds a rich complexity to the finished dish. This recipe is a big hit in the Kaysen household-and we're sure you'll love it, too.
Provided by Gavin Kaysen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Marinade: Peel and julienne the onion. Halve the lemon, then cut it into thin slices. Place zip-top bag into a large mixing bowl to keep contents from spilling, then place sliced onion and lemon into the bag. Pull rosemary and thyme leaves off their sprigs, roughly chop, and add to the bag. Add salt and oil, then mix to combine. Set aside.
- Break down the chicken: First, cut away the wings. Then cut the leg and thigh away from each side, being careful to include the "oysters" from the carcass. Separate the legs from thighs. Cut down either side of the backbone and remove the breasts. (Reserve remaining carcass for stock.) Add the chicken pieces to the marinade and massage the bag to coat. Remove as much air as you can from the bag before sealing it. Marinate at room temperature for 30-45 minutes, or refrigerate for up to 2 hours. (Chef Kaysen doesn't recommend marinating for longer than 2 hours, due to the highly acidic nature of this marinade.)
- Preheat oven to 450 degrees F. Transfer all the contents of the zip-top bag into the mixing bowl. Line a clean surface with paper towels and pat chicken pieces dry. In a large sauté pan over high heat, add oil. When it's hot and shimmering, carefully add the chicken and some of the solids from the marinade to the pan. (Work in batches if necessary; do not crowd the pan.) Sear the chicken, about 2 minutes per side. Evenly distribute butter pieces in the pan. After the skin has begun to caramelize, transfer pan to the oven. Allow to roast for a total of 15-20 minutes, until the juices run clear (not pink) for both the white and dark meat. (Alternatively, chicken is done when an instant-read thermometer registers 165 degrees F.) Meanwhile, make the Charred Scallion Vinaigrette.
- Charred Scallion Vinaigrette: In a sauté pan over high heat, add 2 tablespoons grapeseed oil. When it's hot and shimmering, add the scallions; cook, turning occasionally with tongs, until the scallions are charred all over, 8-10 minutes. Meanwhile, peel and mince the ginger, followed by the garlic. In a mixing bowl, combine the soy sauce, sesame oil, the lemon juice, ginger and garlic. Whisk in remaining grapeseed oil (about 3 tablespoons). Remove charred scallions from the pan; chop and add to vinaigrette. Stir to combine, then taste and adjust with more lemon juice as needed. Set aside.
- Assembly: Remove chicken from oven. It's fully cooked when the meat has shrunk and pulls away from the bone (it's easy to tell on the leg). Arrange chicken pieces on a serving platter, along with plenty of roasted lemon and onion. Spoon Charred Scallion Vinaigrette over the top before serving.
SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM
When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.
Provided by Pierre Franey
Categories dinner, quick, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle chicken breasts on both sides with salt and pepper.
- Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
- Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
- Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
- Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 813 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN SAUTé FINE HERBES
Steps:
- Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender. Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill. Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan juices over it.
SAUTEED CHICKEN WITH TOMATO-SAFFRON VINAIGRETTE ON FRISéE
Categories Chicken Leafy Green Tomato Sauté Quick & Easy Vinegar Saffron Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix vinegar, 1/2 teaspoon paprika, and saffron in medium bowl. Mix in 3 tablespoons oil, shallots, and 1 tablespoon thyme. Stir in tomatoes. Season to taste with salt and pepper.
- Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle chicken breast halves with remaining 1 teaspoon paprika, 1 tablespoon thyme, and salt and pepper. Add to skillet; sauté until cooked through, turning often, about 12 minutes. Transfer chicken to work surface. Divide frisée among 4 plates. Slice chicken; fan atop frisée. Spoon vinaigrette over.
- *White balsamic vinegar can be found at some supermarkets and specialty foods stores.
CHICKEN CUTLETS WITH WARM GREEN OLIVE AND SHALLOT VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Chicken Olive Quick & Easy Dinner Winter Pan-Fry Shallot Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in extra-large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. add chicken; brown until cooked through, 3 to 4 minutes per side. transfer to plate; tent with foil.
- Add 1 tablespoon oil to same skillet over medium heat; add shallots and garlic. Sauté until shallots soften slightly, 3 to 4 minutes. Add olives; stir until heated, about 1 minute. remove from heat. Add 2 tablespoons oil, golden raisins, vinegar, parsley, and lemon peel. Season with salt and pepper.
- Place 2 radicchio leaves on each of 4 plates. Place chicken atop radicchio. Spoon warm vinaigrette over chicken and serve.
PAN-SEARED CHICKEN BREASTS WITH SHALLOTS
Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.
Provided by Amy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
- Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.
Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g
SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
- Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
- Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.
Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g
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