PIONEER WOMAN DEEP SKILLET RECIPES

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CHICKEN PARMIGIANA - THE PIONEER WOMAN – RECIPES ...



Chicken Parmigiana - The Pioneer Woman – Recipes ... image

This is one of the go-to dishes I make for my family of six.

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 13

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
1/2 c. All-purpose Flour
Salt And Pepper, to taste
1/2 c. Olive Oil
2 tbsp. Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
3/4 c. Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 tbsp. Sugar
1/4 cube Chopped Fresh Parsley
1 c. Freshly Grated Parmesan Cheese
1 lb. Thin Linguine

Steps:

  • Mix flour, salt, and pepper together on a large plate.Dredge flattened chicken breasts in flour mixture. Set aside.At this time, you can start a pot of water for your pasta. Cook linguine until al dente.Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.Remove chicken breasts from the skillet and keep warm.Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

PIONEER WOMAN COUNTRY FRIED STEAK - FOOD FANATIC



Pioneer Woman Country Fried Steak - Food Fanatic image

Country fried steak with mashed potatoes and creamy gravy - the ultimate comfort food recipe from the Pioneer Woman herself.

Total Time 1 hours

Prep Time 25 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 16

1 1/2 cups whole milk
2 extra large eggs
2 cups all-purpose flour
2 teaspoons lawry's seasoned salt
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon ground cayenne pepper
3 pounds cube steak, (tenderized round steak that's been extra tenderized)
1 pinch of kosher salt
1/2 cup canola oil, (or use vegetable oil)
1 tablespoon butter
3/10 cup all-purpose flour
3 cups whole milk
1/2 teaspoon lawry's seasoned salt
1 pinch of freshly ground black pepper
6 cups mashed potatoes, for serving

Steps:

  • Arrange three bowls in a line. In the first, mix the milk with the eggs. In the second, mix the flour with the seasoned salt, black pepper, paprika and cayenne. Place the steak in the last bowl. At the end of the line, place a clean plate, ready for the breaded steak. Take the first steak and sprinkle both sides with kosher salt and pepper. Coat it in the flour mixture, then place in the milk/egg mixture, coating thoroughly. Finally, place it back into the flour mixture and turn it, making sure it is well coated. Place on the clean plate, then repeat with the other steaks. Heat the oil and butter over a medium heat in a large skillet. Test by dropping in a few sprinkles of flour, which will sizzle when the oil is hot enough. When the oil is ready, add 3 pieces of the steak at a time and cook until the edges start to look golden. This will take around 2 minutes each side. Place the meat on a plate lined with paper towels and keep warm whilst you cook the rest. Once all the steak is cooked, pour the grease from the pan into a heatproof bowl and return the skillet to the stove (don't clean it first). Set the heat to medium-low and return 1/4 cup of the grease back to the skillet.  Once the grease is hot, sprinkle the flour for the gravy over it evenly. Whisk the flour into the grease, which will create a golden brown paste (roux). If it looks too greasy, add a little extra flour. If it seems too clumpy, add a little more grease.  Once the roux is a deep, golden brown color, whisk in the milk. Add seasoned salt and black pepper to taste and cook until the gravy is thick and smooth, stirring constantly. This should take 5 to 10 minutes. If the gravy becomes too thick, add a little more milk. Serve the meat with mashed potato and top with the gravy.

Nutrition Facts : ServingSize 1 serving, Calories 987 calories, FatContent 43 g, CarbohydrateContent 80 g, FiberContent 4 g, ProteinContent 61 g, SaturatedFatContent 11 g, SodiumContent 1266 mg, SugarContent 12 g

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