Recipes - Poultry

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Parent Category: Recipes

Category: Recipes - Poultry

Recipe courtesy of Giada De Laurentiis

Total Time: 40 min
Prep: 15 min
Cook: 25 min
Yield:4 servings

Ingredients

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate

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Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Read more HERE

Details

Parent Category: Recipes

Category: Recipes - Poultry

SERVESServes 4 to 6

WHY THIS RECIPE WORKS

In our recipe for chicken Marsala, we take a new approach to fabricating and cooking chicken cutlets. First, we cut each chicken breast in half crosswise. Then, we cut the thicker half in half horizontally to make three identically sized pieces that can easily be pounded into cutlets. We salt the cutlets briefly to boost their ability to retain moisture and then dredge them in a light coating of flour, which accelerates browning and helps prevent the meat from overcooking. We sear the cutlets quickly on both sides and set them aside while making the sauce. Our Marsala sauce uses reduced dry Marsala and chicken broth, along with cremini and dried porcini mushrooms for rich flavor and gelatin for a silky texture. Once the Marsala and mushroom sauce is complete, we return the cutlets to the pan to cook them through and wash any excess starch into the sauce, eliminating gumminess.

INGREDIENTS

• 2 ¼ cups dry Marsala
• 4 teaspoons unflavored gelatin
• 1 ounce dried porcini mushrooms, rinsed
• 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
• Kosher salt and pepper
• 2 cups chicken broth
• ¾ cup all-purpose flour
• ¼ cup plus 1 teaspoon vegetable oil
• 3 ounces pancetta, cut into 1/2-inch pieces
• 1 pound cremini mushrooms, trimmed and sliced thin
• 1 shallot, minced
• 1 tablespoon tomato paste
• 1 garlic clove, minced
• 2 teaspoons lemon juice
1 teaspoon minced fresh oregano
• 3 tablespoons unsalted butter, cut into 6 pieces
• 2 teaspoons minced fresh parsley

*BEFORE YOU BEGIN

It is worth spending a little extra for a moderately priced dry Marsala ($10 to $12 per bottle). Serve the chicken with potatoes, white rice, or buttered pasta.

INSTRUCTIONS

Bring 2 cups Marsala, gelatin, and porcini mushrooms to boil in medium saucepan over high heat. Reduce heat to medium-high and vigorously simmer until reduced by half, 6 to 8 minutes.

Meanwhile, cut each chicken breast in half crosswise, then cut thick half in half again horizontally, creating 3 cutlets of about same thickness. Place cutlets between sheets of plastic wrap and pound gently to even 1/2-inch thickness. Place cutlets in bowl and toss with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for 15 minutes.

Strain Marsala reduction through fine-mesh strainer, pressing on solids to extract as much liquid as possible; discard solids. Return Marsala reduction to saucepan, add broth, and return to boil over high heat. Lower heat to medium-high and simmer until reduced to 1 1/2 cups, 10 to 12 minutes. Set aside.

Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Place on wire rack set in rimmed baking sheet. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking. Place 6 cutlets in skillet and lower heat to medium. Cook until golden brown on 1 side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack. Repeat with 2 tablespoons oil and remaining 6 cutlets.

Return now-empty skillet to medium-low heat and add pancetta. Cook, stirring occasionally, scraping pan bottom to loosen browned bits, until pancetta is brown and crisp, about 4 minutes. Add cremini mushrooms and increase heat to medium-high. Cook, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Using slotted spoon, transfer cremini mushrooms and pancetta to bowl. Add remaining 1 teaspoon oil and shallot to pan and cook until softened, 1 minute. Add tomato paste and garlic and cook until fragrant, 30 seconds. Add reduced Marsala mixture, remaining 1/4 cup Marsala, lemon juice, and oregano and bring to simmer.

Add cutlets to sauce and simmer for 3 minutes, flipping halfway through simmering. Transfer cutlets to platter. Off heat, whisk in butter. Stir in parsley and cremini mushroom mixture. Season with salt and pepper to taste. Spoon sauce over chicken and serve.

Details

Parent Category: Recipes

Category: Recipes - Poultry

by Chef John

This is not Mexican food. It's a 100% American invention. They are not deep fried; they are pan-fried in a little oil. I like to serve with dollops of guacamole, sour cream, and salsa. Moist chicken and earthy mushrooms combine with fresh green chiles and pepperjack cheese encased in a crispy tortilla.

Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Servings: 4
Yield: 4 servings

Ingredients

• 1 tablespoon vegetable oil, divided
• ½ cup diced onion
• ½ cup diced poblano peppers
• ½ cup sliced mushrooms
• 1 pinch salt and freshly ground black pepper to taste
• 12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• ¼ teaspoon ground cumin
• ¼ teaspoon ground chipotle
• 1 pinch dried Mexican oregano
• 1 tablespoon water, or as needed
• 4 ounces shredded pepperjack cheese
• 1 pinch cayenne pepper, or to taste
• 4 large flour tortillas
• 1 egg white, beaten
• 2 tablespoons vegetable oil
• ¼ cup guacamole
• ¼ cup sour cream
• ¼ cup salsa
• ¼ cup cilantro leaves

Instructions:

Preheat oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.

Heat 1 1/2 teaspoons vegetable oil in a heavy skillet over medium-high heat. Saute onion, poblano peppers, and mushrooms in the hot oil, sprinkling with salt, until they soften and release their juices, about 5 minutes. Continue to cook until vegetables begin to brown, 5 to 10 minutes.

Move vegetables to the edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into the center. Add chicken breast pieces to the center of the skillet and sprinkle with salt, cumin, ground chipotle, and dried Mexican oregano. Cook and stir until chicken pieces are browned, about 5 minutes.

Stir chicken and vegetable mixture together in skillet; remove from heat. Drizzle water over chicken mixture and scrape the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer mixture to a bowl and set aside to cool to a warm temperature.

Mix pepperjack cheese into chicken mixture; stir until thoroughly combined. Season with salt, black pepper, and cayenne pepper.

Place a heavy skillet over medium heat. When pan is hot, heat a tortilla in the skillet until warmed and flexible, about 30 seconds per side.

Place tortilla onto a work surface and spoon 1/4 the filling into the center of the tortilla. Fold bottom of tortilla just over filling. Brush top and the exposed parts of the inside of the tortilla with egg white. Fold right and left sides towards the center like an envelope, enclosing the filling. Roll tortilla over to fully enclose filling in a rectangular packet. Repeat with remaining tortillas and filling.

Heat 2 tablespoons vegetable oil in heavy skillet over medium heat. Brown chimichangas on both sides in the hot oil until golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.

Bake in the preheated oven until puffed up, golden brown, and the outside is crisp, 12 to 15 minutes. Spoon 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro onto each chimichanga.

Details

Parent Category: Recipes

Category: Recipes - Poultry

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 6 chicken thighs
• Salt and pepper
• 1 cup chopped onion
• 3 teaspoons curry powder
• 1/2 teaspoon cayenne
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 2 carrots, peeled and sliced on diagonal
• 1 1/2 cups low sodium chicken stock
• 1 cup broccoli florets
• 1/4 cup heavy cream (or coconut milk... SSP)
• 3/4 cup frozen peas
• Cooked basmati rice, for serving

Directions

Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.

Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer. Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken. Stir in cream and peas. Season to taste. Serve with basmati rice.

From Food Network. Original recipe link