Can you give me some recipes for sauteed chicken?!
Answers: I just want some simple seasoning recipes or ideas for sauteed chicken breasts on top of the stove. Thanks!
Add a small amount of dried oregano and ground pepper to grated parmesan cheese, and stir well.
Dip chicken breasts in beaten egg, then in parmesan mixture. Saute in a pan with olive oil. Fantastically good, and very easy.
Sautéed Chicken Cakes
4 boned and skinned chicken breast halves, finely chopped
3 T. unsalted butter
1 C. chopped red sweet pepper
1/2 C. chopped celery
6 green onions, chopped
2 C. unseasoned fine dry bread crumbs
2 eggs, slightly beaten
1/2 C. half-and-half light cream
2 T. Dijon mustard
1/4 C. minced parsley
2 T. minced fresh tarragon
salt and freshly ground black pepper
vegetable oil for sautéing and fresh tarragon sprigs for garnish
Heat butter in skillet over medium heat. Add sweet pepper, celery and green onions, and cook until vegetables are tender, 5 to 6 minutes. Transfer to mixing bowl. Add chopped chicken, bread crumbs, eggs, cream, mustard, parsley, tarragon, salt and pepper to taste. Chill for at least 2 hours or as long as overnight.
Preheat oven to 400°F. For appetizer-sized cakes, shape about 1 tablespoon of the chicken mixture into round patties about 1/2-inch thick. Use 4 T. for main dish sized patties.
Heat about 2 T. vegetable oil in skillet over medium-high heat, carefully add fragile chicken patties, a few at a time, turning once, until golden, about 3 to 4 minutes total cooking time. Add oil as needed. Transfer patties to ovenproof dish, bake until done, about 6 minutes. Drain on paper towels.
To serve, place 2 or 3 cakes on individual plates with tomato sauce alongside. Garnish with fresh tarragon sprigs.
Note: Alternately, spoon a dollop of the sauce on top of each appetizer-sized cake, garnish with a leaflet of tarragon, pass on tray.
Serves 8 to 12 as appetizer, or 4 to 6 as main course.
Sauteed Chicken Breasts with Creamy Chive Sauce
1 pound boneless, skinless chicken breasts, trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup all-purpose flour
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 (14 ounce) can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives
Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
Yield: 4 servings
http://lowfatcooking.about.com/od/poultr...
here .. but i'll do it with chicken wings...
Honey chicken wings.
5 chicken wing
3 clove garlic. chopped
1 inch ginger ..chooped
1 table spoon.. chilli sauce
1 table spoon.. soy sauce
1 table spoon.. fish sauce
1/3 cup honey
sautee garlic, ginger.. and chicken for 5 minutes
add the remaining sauce
cook for 15 minutes or until the chicken cook. and caremelized.