CHICKEN BREASTS WITH CLASSIC FRENCH PAN SAUCE RECIPE ...
Provided by Julianna Grimes
Total Time 1 hours 5 minutes
Yield 4 servings (serving size: 1 chicken breast half and about 1 1/2 tablespoons sauce)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan, skin side down; sauté 4 minutes or until browned. Turn chicken over. Place pan in oven; bake at 350° for 40 minutes or until a thermometer inserted in thickest portion registers 160°. Remove chicken from pan, and let stand for 10 minutes.
- Return skillet to medium-high heat. Add wine to pan; bring to a boil. Cook 1 minute or until reduced to 2 tablespoons, scraping pan to loosen browned bits. Stir in mustard. Combine cream and flour, stirring until smooth. Add cream mixture to pan; bring to a boil. Cook until slightly thick, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt. Serve with chicken.
Nutrition Facts : Calories 239 calories, CarbohydrateContent 1.6 g, CholesterolContent 93 mg, FatContent 12.1 g, ProteinContent 27 g, SaturatedFatContent 4.8 g, SodiumContent 498 mg
ROASTED LAMB BREAST | ALLRECIPES
You know I love lamb, as evidenced by the various chops, shanks, legs, and shoulders I've featured in the past. Here we have a brand new cut to celebrate, the lamb breast.
Provided by Chef John
Categories Meat and Poultry Lamb
Total Time 2 hours 55 minutes
Prep Time 30 minutes
Cook Time 2 hours 25 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
- Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
- Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
- Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.
- Remove lamb from oven and cut into four pieces.
- Increase oven temperature to 450 degrees F (230 degrees C).
- Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
- Bake lamb until meat is browned and edges are crispy, about 20 minutes.
- Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.
- Serve lamb topped with parsley and vinegar sauce.
Nutrition Facts : Calories 622.3 calories, CarbohydrateContent 7.7 g, CholesterolContent 180.4 mg, FatContent 45.3 g, FiberContent 2.8 g, ProteinContent 46.2 g, SaturatedFatContent 16.8 g, SodiumContent 1301.6 mg, SugarContent 1.8 g
More about "classic breasts recipes"
CHICKEN BREASTS WITH CLASSIC FRENCH PAN SAUCE RECIPE ...
Reviews 4.5
Total Time 1 hours 5 minutes
Calories 239 calories per serving
- Return skillet to medium-high heat. Add wine to pan; bring to a boil. Cook 1 minute or until reduced to 2 tablespoons, scraping pan to loosen browned bits. Stir in mustard. Combine cream and flour, stirring until smooth. Add cream mixture to pan; bring to a boil. Cook until slightly thick, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt. Serve with chicken.
CLASSIC ROASTED CHICKEN BREASTS - RECIPE IDEAS, PRODUCT ...
From goodhousekeeping.com
Total Time 0S
Category dairy-free, gluten-free, healthy, easy chicken, dinner, lunch
- Heat oven to 425°F. Line a baking pan with foil. Brush foil with 1 teaspoon olive oil. Stir lime juice with minced garlic, 11/2 teaspoon oil, coarse salt, and pepper. On sheet, spoon lime-garlic oil over two 4-ounce boneless skinless chicken breasts.Top with rosemary sprigs.Roast until cooked through, 12 to 14 minutes. Let cool. Discard rosemary.
CHICKEN BREASTS WITH LEMON RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Calories 396 per serving
- Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
ROASTED LAMB BREAST | ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 2 hours 55 minutes
Category Meat and Poultry, Lamb
Calories 622.3 calories per serving
- Serve lamb topped with parsley and vinegar sauce.
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