Does anyone know a great pan-sauce chicken or pork recipe for Valentines day?!
The only problem is deciding on a recipe... I'm a decent cook but I'd like to try a recipe I haven't tried before. I do plan on cooking it over the weekend FIRST lol of course so that I don't mess it up that fateful night though. Can anyone suggest a great recipe that isn't overly complicated? She is very particular to my pan sauces especially when I layer the flavors after deglazing the pan, yum yum! Thanks!
Answers:
Best Answer - Chosen by Voters
Chicken Saltimbocca is easy and excellent. You can go with traditional or spice it up with spinach and artichoke hearts.
http://makejohncook.com/2011/02/chicken-…
This is a great recipe for classy chicken. It's really not that complicated and it always comes out fantastic! good luck!
INGREDIENTS
- 1 cup all-purpose flour
- 4 boneless, skinless chicken breast halves
- salt and pepper to taste
- 2 tablespoons butter or margarine
- 1/2 cup dry white wine
- 1/2 cup fat-free chicken broth
- 1 tablespoon Dijon mustard
- 1 zucchini cut in half lengthwise, then sliced diagonally
- 5 sun-dried tomatoes, chopped
- 1 clove garlic
- 1 teaspoon dill weed
- 1/3 cup fat-free sour cream
INSTRUCTIONS
Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.
Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.
http://www.freechickenrecipe.com
Chicken with Buerre Pan Sauce andd Rice Pilaf
Ingredients:
4 chicken cutlets (works with boneless pork chops or chicken breasts, as well)
6 tbsp butter, divided
1 tbsp olive oil
1 onion, diced fine
2 cloves garlic, minced
2 cans Swanson chicken broth
1/4 c white wine
1 c white rice, rinsed until water runs clear
Directions:
Prepare rice: in a saucepan, cook rice in 2 tbsp butter over medium heat until rice is golden. Add 1/2 of the diced onions and reduce heat to med-low. Cook until onions are tender, add garlic and broth, then cover and simmer until rice is tender, 18-22 minutes. Prepare chicken: season cutlets on both sides with salt and pepper. In a skillet over med-high heat, melt 2 tbsp butter and olive oil. Add chicken breasts and saute until both sides are golden brown. Remove from pan and set aside. To pan juices, addd 1 tbsp butter and remaining diced onions. Cook over medium heat until onions are tender. Add wine and cook 1 minute. Add broth, increase heat to high, and simmer until reduced by half. Turn of heat and whisk in remaining 1 tbsp butter. Serve chicken over fluffed rice with a spoonful of pan sauce. yum. I think I may make this tonight! good luck. your girl is lucky to have someone to cook for her. oh! serve with a side salad, or roasted asparaus or green beans. yummmmm!
my recipe!
