RECIPES FOR SAUTEED CHICKEN RECIPES

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SAUTEED CHICKEN BREASTS RECIPE - FOOD.COM



Sauteed Chicken Breasts Recipe - Food.com image

This is easy and quick. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce. The flavor is great!

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon dried thyme (regular or lemon)
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth or 1 cup chicken bouillon
1 medium onion, minced
1 -2 garlic clove, minced
1 teaspoon hot pepper flakes (optional)
4 boneless skinless chicken breasts, washed and trimmed

Steps:

  • Wash and trim chicken breasts.
  • Heat oil and butter in frying pan.
  • Brown chicken on both sides.
  • Remove from pan.
  • Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
  • Add broth and mix well.
  • Return chicken to pan and cook covered for 15 minutes or until done.
  • Remove chicken to serving plate, keep warm.
  • Add the minced garlic and reduce the sauce by one half.
  • Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.

Nutrition Facts : Calories 212.9, FatContent 9.7, SaturatedFatContent 3.1, CholesterolContent 83.2, SodiumContent 495.7, CarbohydrateContent 3.4, FiberContent 0.6, SugarContent 1.4, ProteinContent 26.7

SAUTEED CHICKEN LIVERS RECIPE - FOOD.COM



Sauteed Chicken Livers Recipe - Food.com image

Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are comfort food for me!.;)

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 16

1 lb chicken liver, cut in half & washed & patted dry
3 tablespoons butter or 3 tablespoons margarine
1/2 lb fresh mushrooms, sliced thin
3/4 cup onion, thinly sliced
1/4 cup celery, finely chopped (optional)
1/8 cup flour
3 tablespoons flour
1 cup vegetable broth or 1 cup beef broth
1/2 teaspoon salt
fresh coarse ground black pepper, to taste
1/2 cup sherry wine, good quality
2 teaspoons fresh parsley, chopped
1/2 teaspoon Worcestershire sauce
chopped fresh parsley leaves, garnish
cooked bacon (crispy & crumbled)
basmati rice (sprinkled with parsley) or buttered broad egg noodle (with peas)

Steps:

  • Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
  • Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
  • Remove livers, and drain on paper towels, reserving drippings in skillet.
  • Add other tablespoon butter, if necessary.
  • Saute mushrooms, onions and celery in drippings until golden brown.
  • Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
  • Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
  • Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
  • Reduce heat to a simmer and cook for 5 minutes, stirring often.
  • Add chicken livers, simmer 3-5 additional minutes.
  • Serve over fluffy white rice (sprinkled with bacon) or.
  • Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
  • Buttered broad noodles with peas*.
  • *Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).

Nutrition Facts : Calories 403.6, FatContent 14.8, SaturatedFatContent 7.4, CholesterolContent 415.3, SodiumContent 642.2, CarbohydrateContent 16.8, FiberContent 1.3, SugarContent 3.7, ProteinContent 23.7

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