CHICKEN WITH WORCESTERSHIRE SAUCE RECIPES

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WORCESTERSHIRE CHICKEN RECIPE - FOOD.COM



Worcestershire Chicken Recipe - Food.com image

This recipe came from Gourmet (April 1995). The original recipe called for chicken breasts with skin, but I always use skinless. It's quick and easy, and I always have everything to make it in the house. It's great served over rice.

Total Time 20 minutes

Prep Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breasts (about 3/4 lb total)
2 teaspoons olive oil
1 garlic clove, minced
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1/2 cup low sodium chicken broth
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon fresh lemon juice

Steps:

  • Pat chicken dry and place between 2 sheets of plastic wrap.
  • With a meat pounder, flatten chicken lightly to about 1/2 in thickness and season with salt and pepper.
  • In large non-stick skillet heat oil over moderate heat and cook chicken until lightly browned, approximately 6 minutes on each side.
  • Add remaining ingredients except lemon juice, and simmer until chicken is cooked through,about 4 minutes.
  • Transfer chicken with tongs to a platter.
  • Simmer sauce until reduced to about 1/4 cup.
  • Add lemon juice and salt and pepper to taste.
  • Pour sauce over chicken.

Nutrition Facts : Calories 193.7, FatContent 6.4, SaturatedFatContent 1.1, CholesterolContent 68.4, SodiumContent 261.7, CarbohydrateContent 4.7, FiberContent 0.1, SugarContent 1.8, ProteinContent 28.6

SAUTÉED WORCESTERSHIRE CHICKEN RECIPE | MYRECIPES



Sautéed Worcestershire Chicken Recipe | MyRecipes image

Provided by MyRecipes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 Servings

Number Of Ingredients 9

1?½ pounds thin chicken breast cutlets
Salt and pepper
? cup all-purpose flour
3 tablespoons unsalted butter
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon red wine vinegar
½ cup low-sodium chicken broth
2 tablespoons finely chopped fresh parsley

Steps:

  • Preheat oven to 200°F. Sprinkle chicken with salt and pepper; dredge in flour.
  • Warm 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add half of cutlets and cook until browned, about 4 minutes. Turn and cook until firm and browned on both sides, about 3 minutes longer. Transfer to a plate and loosely cover with foil to keep warm.
  • Add another 1 Tbsp. each butter and oil to skillet and repeat with remaining cutlets. Add to platter and keep warm in oven.
  • Add Worcestershire sauce, vinegar and chicken broth to empty skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat and stir in remaining 1 Tbsp. butter until it is melted. Season sauce with salt and pepper. Pour sauce over chicken and garnish with chopped parsley. Serve immediately.

Nutrition Facts : Calories 372 calories, CarbohydrateContent 10 g, CholesterolContent 122 mg, FatContent 18 g, ProteinContent 41 g, SaturatedFatContent 7 g, SodiumContent 558 mg

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