PAN FRIED CHICKEN AND VEGETABLES RECIPES

Name: Pan-fried Chicken with Mixed Vegetables
Total time: 57 min
Yield: 4
Ingredients: 4 boneless Chicken breasts (halves); kosher salt (to taste); freshly ground Black pepper (to taste); 2 tablespoons good-quality olive oil; 2 tablespoons olive oil; 2 cloves garlic (peeled and crushed); 2 small zucchini (rinsed; trimmed and sliced into rounds); 2 small, yellow Summer squash (rinsed; trimmed and sliced into rounds); 1 head Broccoli (rinsed and florets separated); 1 small Eggplant (rinsed; trimmed and roughly chopped); 2 shallots (peeled and diced); 1 cup sliced Mushrooms; 1 cup Grape tomato (rinsed and halved); 1 small, red Bell pepper (rinsed; trimmed and roughly chopped); 1 tablespoon butter; 0.5 cup minced shallots; 1 cup white wine; 1 cup Chicken broth; 2 egg yolks; kosher salt (to taste); freshly ground Black pepper (to taste); 4 sprigs fresh parsley (rinsed; finely chopped; to garnish)

PAN-FRIED CHICKEN WITH MIXED VEGETABLES RECIPE | EAT ...

Pan-fried Chicken with Mixed Vegetables recipe | Eat ... image

The Pan-fried Chicken with Mixed Vegetables recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 57 minutes

Yield 4

Number Of Ingredients 22

Ingredients

4 boneless Chicken breasts (halves)
kosher salt (to taste)
freshly ground Black pepper (to taste)
2 tablespoons good-quality olive oil
2 tablespoons olive oil
2 cloves garlic (peeled and crushed)
2 small zucchini (rinsed; trimmed and sliced into rounds)
2 small, yellow Summer squash (rinsed; trimmed and sliced into rounds)
1 head Broccoli (rinsed and florets separated)
1 small Eggplant (rinsed; trimmed and roughly chopped)
2 shallots (peeled and diced)
1 cup sliced Mushrooms
1 cup Grape tomato (rinsed and halved)
1 small, red Bell pepper (rinsed; trimmed and roughly chopped)
1 tablespoon butter
0.5 cup minced shallots
1 cup white wine
1 cup Chicken broth
2 egg yolks
kosher salt (to taste)
freshly ground Black pepper (to taste)
4 sprigs fresh parsley (rinsed; finely chopped; to garnish)

Steps:

For Sauteed Chicken:
Rinse chicken under cold running water and pat completely dry with paper towels. Season chicken on both sides, to taste with salt and pepper.
Heat olive oil in a large heavy-bottomed skillet, set over medium-high heat. Add chicken and cook 4 to 6 minutes on each side, or until cooked through and golden brown.
For Sauteed Vegetables:
Heat oil in a large shallow skillet, set over medium-high heat. Add garlic and vegetables in a single layer to the hot pan. Stir the vegetables frequently, cooking until nicely browned and tender crisp.
For White Wine and Shallot Sauce:
In a large skillet, melt butter over medium-high heat. Add shallots and cook until tender but not browned, about 6 minutes. Stir in wine and chicken broth. Bring to a boil. Reduce heat to maintain a simmer for 3 minutes. Whisk yolks, salt and pepper in a small bowl. Pour about 1/4 cup of the sauce into the yolks, to temper the eggs and whisk to combine. Whisk yolk mixture back into skillet, continue whisking, without letting it boil, until sauce is thick enough to coat the back of a spoon, about 3 minutes.
To Serve:
Divide chicken and vegetables among servings plates. Drizzle sauce over chicken and vegetables. Sprinkle with chopped parsley. Serve.

QUICK AND EASY PAN FRIED CHICKEN RECIPE - FOOD.COM

Quick and Easy Pan Fried Chicken Recipe - Food.com image

Crispy chicken one side, succulent all the way through with a hint of the mediterranean. Absolutely delicious and ideal for parties served with salad or as a main meal with seasonal vegetables.

Total Time 28 minutes

Prep Time 10 minutes

Cook Time 18 minutes

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 whole chicken legs
1 tablespoon oil
1 -1 1/2 teaspoon salt
1 teaspoon dried oregano

Steps:

Bone the chicken legs being careful to leave the skin on. Pat the skin side dry with a paper towel and salt liberally.
Meanwhile heat the oil in a large frying pan on medium heat.
Place the chicken pieces skin side down into the pan; now salt the top side of the chicken using remaining salt and do the same with the oregano.
Cook without turning for precisely 15 minutes; you will see the chicken cooking through from the bottom upwards. Dont be tempted to continue the cooking over the 15 minutes because we are now going to flip the chicken over for 2 to 3 minutes only to finish off the topside.
Plate with skin side down and serve with seasonal vegetables or salad.
Watch for the look of surprise on others faces as they take the first crispy, succulent mouthful.

Nutrition Facts : Calories 343.1, FatContent 23.7, SaturatedFatContent 6.1, CholesterolContent 138.6, SodiumContent 713.3, CarbohydrateContent 0.2, FiberContent 0.1, SugarContent 0, ProteinContent 30.3

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