SAUCE FOR CHICKEN FILLET RECIPES

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WENDY'S SPICY CHICKEN FILLET SANDWICH ... - TOP SECRET RECIP…



Wendy's Spicy Chicken Fillet Sandwich ... - Top Secret Recip… image

Wendy's kicked it up a notch in 1996 when the burger chain introduced the Spicy Chicken Fillet Sandwich. The deep-fried chicken fillet is breaded with a secret coating containing just a bit of sting for those who like their food with heat. It's not knock-your-socks-off hot, but the spice gives the chicken a great flavor that's got customers coming back for more.In this Top Secret Recipes reduced-fat Wendy's spicy chicken fillet sandwich recipe, you'll learn how to get that heat in the chicken, and then how to use a special baking technique that will give the clucker meat a breaded-and-fried consistency without too much oil.Nutrition Facts Serving size–1 sandwich Total servings–4 Calories per serving–380 (Original–410) Fat per serving–8g (Original–15g) Source: Low-Fat Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 16 minutes0S

Prep Time 8 minutes0S

Cook Time 8 minutes0S

Number Of Ingredients 15

Nutrition Facts : Calories 380 calories

FILLET WITH PEPPERCORN SAUCE RECIPE | REE DRUMMOND | FOOD ...



Fillet with Peppercorn Sauce Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 11

8 whole beef fillets or other good steaks
Lemon pepper
Seasoned salt
Freshly ground black pepper
Melted butter
4 to 6 tablespoons tri-color peppercorns, crushed
4 tablespoons butter
1 beef bouillon cube
4 to 6 tablespoons Dijon mustard
1 cup brandy
1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)

Steps:

  • For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook. 
  • Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside. 
  • Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

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  • Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.
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    1. Strip the rosemary and thyme into a pestle and mortar with a good pinch of black pepper, bash to a paste, then muddle in the red wine vinegar and 1 tablespoon of olive oil. Rub all over the steaks and leave to marinate for 30 minutes.
    2. Deseed and finely dice the peppers, then dress with extra virgin olive oil and put aside. Quarter the mushrooms, then pick and finely chop the parsley leaves.
    3. Get all the other ingredients measured out and ready to go, as you want everything to happen within 6 minutes once the steaks hit the pan – read to the end of the next paragraph before you start cooking so you know what’s coming.
    4. Place a large frying pan on a high heat to get screaming hot. Brush the herbs off the steaks, then place the steaks in the pan with a drizzle of olive oil and the butter.
    5. Cook for 6 minutes in total, turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go.
    6. Within this time, as soon as the butter turns dark golden and the steak has good colour and character, add the mushrooms and a pinch of salt and pepper, jiggling the pan to keep things moving.
    7. Pour in the brandy, then carefully tilt the pan to catch the flame (or light with a long match) and let it flambé – stand back! When the flames subside, add the red wine and reduce by half (if you need to put the flame out, swiftly place a large metal lid over the pan).
    8. Drizzle in the cream, turning the steaks in the sauce until they are nicely coated (briefly remove the steaks from the pan at this stage if your sauce is taking a while to reduce, to avoid overcooking).
    9. Sprinkle over the parsley, then stir through the mustards. Slice the steaks in half, place on a warmed plate and drizzle with the sauce, then scatter over the dressed pepper sprinkle and tuck in. Delicious served with shoestring fries.
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    1. Strip the rosemary and thyme into a pestle and mortar with a good pinch of black pepper, bash to a paste, then muddle in the red wine vinegar and 1 tablespoon of olive oil. Rub all over the steaks and leave to marinate for 30 minutes.
    2. Deseed and finely dice the peppers, then dress with extra virgin olive oil and put aside. Quarter the mushrooms, then pick and finely chop the parsley leaves.
    3. Get all the other ingredients measured out and ready to go, as you want everything to happen within 6 minutes once the steaks hit the pan – read to the end of the next paragraph before you start cooking so you know what’s coming.
    4. Place a large frying pan on a high heat to get screaming hot. Brush the herbs off the steaks, then place the steaks in the pan with a drizzle of olive oil and the butter.
    5. Cook for 6 minutes in total, turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go.
    6. Within this time, as soon as the butter turns dark golden and the steak has good colour and character, add the mushrooms and a pinch of salt and pepper, jiggling the pan to keep things moving.
    7. Pour in the brandy, then carefully tilt the pan to catch the flame (or light with a long match) and let it flambé – stand back! When the flames subside, add the red wine and reduce by half (if you need to put the flame out, swiftly place a large metal lid over the pan).
    8. Drizzle in the cream, turning the steaks in the sauce until they are nicely coated (briefly remove the steaks from the pan at this stage if your sauce is taking a while to reduce, to avoid overcooking).
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