from the chicago tribune
Skillet-poached chicken breasts with tarragon-lemon beurre blanc
Preparation time: 5 minutes
Marinating time: 1 hour
Cooking time: 15 minutes
Yield: 4 servings
This dish, from food and wine critic Bill Daley, may sound fancy but it's quite simple to make. And once beurre blanc is mastered, it has multiple uses. Serve with red potatoes and green beans for a colorful contrast to the chicken.
Ingredients
4 boneless, skinless chicken breast halves
1/4 cup olive oil
2 lemons
1/4 tsp. ground pepper, white or black
Beurre blanc
Ingredients
1/4 cup white wine
2 Tbsps. chopped fresh tarragon
1 shallot, minced
1 stick (1/2 cup) butter, chilled, cut into Tbsps.
1. Place the chicken, oil and the juice of one of the lemons in a bowl; cover. Set aside to marinate at least 1 hour.
2. Heat salted water to a boil in a large skillet; add the chicken breasts with the marinade. Lower heat to a simmer; poach chicken until cooked through, about 10 minutes. Drain the chicken; transfer to plate. Keep warm. Wipe skillet dry.
3. For beurre blanc, heat the skillet over medium-high heat; add the white wine, juice of the second lemon, tarragon and shallot. Heat to a boil; cook until mixture reduces almost to a syrup, about 2 minutes. Remove skillet from the heat. Whisk in the butter, 1 Tbsp. at a time, until all of the butter is incorporated. Spoon sauce over the chicken breasts.
Nutrition information per serving: 412 calories, 71% of calories from fat, 33 g fat, g 16 saturated fat, 133 mg cholesterol, 3 g carbohydrates, 27 g protein, 68 mg sodium, 0 g fiber.
Pan-fried chicken breasts with mushroom-chardonnay sauce
Preparation time: 10 minutes
Cooking time: 30 minutes
Yield: 4 servings
Mushrooms and chardonnay blend their flavors in a distinctive sauce for the bird in this recipe from food editor Carol Mighton Haddix. Try other white wines, if you like.
Ingredients
4 boneless, skinless chicken breasts
1 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbsps. butter
3 shallots, sliced
1 1/2 cups coarsely chopped mushrooms of your choice, such as morels, chanterelles or button, coarsely chopped
1 Tbsp. minced fresh thyme
1/4 cup chardonnay
1 cup chicken broth
1. Season the chicken with 1/2 tsp. of the salt and the pepper. Heat 1 Tbsp. of the butter in a large skillet over medium-high heat; add the chicken. Cook until browned on one side, 3 minutes. Turn; cook until browned on the other side, about 3 minutes. Lower heat to medium-low; cover pan. Cook until chicken is almost cooked through, 5-8 minutes. Remove chicken to a plate; cover lightly with foil.
2. Add shallots to the skillet; cook over medium-high heat, stirring, until softened, about 3 minutes. Add mushrooms and thyme; cook, stirring, until lightly browned, about 4-5 minutes. Add the wine; cook, stirring up browned bits, until reduced by half, about 2 minutes. Add chicken broth; cook, stirring often, until reduced by half, about 5 minutes. Season with remaining 1/2 tsp. of the salt or to taste. Return chicken and its juices to skillet; heat 1 minute. Remove skillet from the heat; add the remaining 1 Tbsp. of the butter. Set aside to melt, about 1 minute. Transfer chicken and sauce to a serving dish.
Nutrition information per serving: 220 calories, 39% of calories from fat, 9 g fat, 5 g saturated fat, 88 mg cholesterol, 4 g carbohydrates, 29 g protein, 843 mg sodium, 0 g fiber.
Creole three-pepper garden chicken
Preparation time: 35 minutes
Cooking time: 25 minutes
Yield: 6 servings
Bacon adds another layer of flavor to this delicious and easy dish from test kitchen director Donna Pierce.
Ingredients
3 bacon slices
6 boneless, skinless chicken breast halves, cut lengthwise into strips
3 large tomatoes, cored, chopped
1 each, trimmed, cored, cut into thin strips: green, red and yellow bell pepper
1 each: finely chopped: celery rib, sweet onion
2 cloves garlic, minced
2 Tbsps. each: chopped fresh thyme, cilantro, parsley
1/2 tsp. each: red pepper flakes, salt
Freshly ground pepper
1 can (14 ounces) chicken broth
3 cups cooked rice
1. Place the bacon in a large, deep skillet over medium-high heat; cook, turning bacon until crisp, about 6 minutes. Transfer bacon to a paper towel to drain. Add chicken to skillet. Stir-fry until cooked through, about 5 minutes. Remove chicken from the skillet.
2. Add the tomatoes, bell peppers, celery, onion, garlic, thyme, cilantro, parsley, red pepper flakes, salt and pepper to taste to the skillet; cook, stirring, until vegetables begin to soften, about 3 minutes. Add chicken broth; heat to a boil. Lower heat to a simmer. Cover; cook 10 minutes. Return chicken and bacon to the skillet. Stir until heated through and flavors come together, about 4 minutes. Serve over rice.
Nutrition information per serving: 313 calories, 16% of calories from fat, 5 g fat, 1 g saturated fat, 77 mg cholesterol, 32 g carbohydrates, 33 g protein, 560 mg sodium, 3 g fiber.
Chicken with tomatoes and garam masala
Preparation time: 35 minutes
Cooking time: 40 minutes
Yield: 6 servings
The whole spices in this flavorful curry should not be eaten, according to Madhur Jaffrey in "Indian Cooking." Cardamom pods and garam masala can be purchased at Indian grocers or specialty spice shops; many supermarkets also carry McCormick's brand garam masala. Serve with steamed long-grain rice or green lentils cooked with onions.
Ingredients
1/4 cup plus 2 Tbsps. vegetable oil
6 cardamom pods
2 bay leaves
1 piece (1-inch long) cinnamon stick
3/4 tsp. cumin seeds
1/4 tsp. peppercorns
1 yellow onion, finely chopped
6 to 7 cloves garlic, finely chopped
1 piece (1-inch long) ginger root, finely chopped
6 boneless, skinless chicken breast halves, cut into 1/2 -inch strips crosswise
6 medium tomatoes, peeled, cored, finely chopped, see note
1 1/2 tsps. salt
1/2 tsp. each: ground red pepper, garam masala
1. Heat the oil in a large skillet over medium-high heat; stir in cardamom pods, bay leaves, cinnamon stick, cumin seeds and peppercorns. Add onion, garlic and ginger root. Cook, stirring, until the onion softens and just begins to brown, about 4 minutes.
2. Add the chicken, tomatoes, salt and ground red pepper, stirring to combine; heat to a boil. Cover tightly; lower heat to a simmer. Cook, stirring occasionally, until the chicken is tender, about 25 minutes.
3. Uncover; raise heat to medium. Sprinkle in the garam masala; cook, stirring gently, until flavors come together and some of the liquid evaporates, about 5 minutes.
Note: To peel tomatoes, dip them in a saucepan of boiling water for about 30 seconds. Remove with a slotted spoon and plunge into ice water. The skins should peel off easily.
Nutrition information per serving: 298 calories, 51% of calories from fat, 17 g fat, 3 g saturated fat, 73 mg cholesterol, 8 g carbohydrates, 28 g protein, 72 mg sodium, 2 g fiber.
Sauteed chicken breasts with cherry-shiraz sauce
Preparation time: 10 minutes
Cooking time: 35 minutes
Yield: 2 servings
Tribune staff reporter Robin Mather Jenkins made some cherry preserves this summer with the addition of a shiraz reduction. She was pleased with the results but, because home cooks might not have something similar in their pantry, she recast this recipe to accommodate the preserve-poor. Use any shiraz or syrah that you would drink.
Ingredients
2 boneless, skinless chicken breast halves
1/2 tsp. salt
Freshly ground pepper
1 Tbsp. olive oil
1/2 onion, minced
1 clove garlic, minced
1 cup shiraz wine, also called syrah
1 bay leaf
1/2 cup cherry preserves
1/2 tsp. dried thyme
1/4 tsp. ground ginger
Buttered noodles or rice
1. Heat oven to 350 degrees. Season both sides of the chicken breasts with salt and pepper to taste; set aside.
2. Heat the olive oil in a large oven-proof skillet over medium-high heat. Add the onion and garlic; cook, stirring, until onion softens and garlic becomes tender, about 2 minutes. Push onions and garlic to outer edges of skillet. Add chicken breasts; cook, turning, until nicely browned on both sides, about 3 minutes per side. Remove from skillet; keep warm.
3. Pour wine into the skillet, stirring to dislodge browned bits. Raise heat to high; cook until wine has reduced to a syrupy glaze, about 2 Tbsp., about 5 minutes. Lower heat to a simmer; stir in bay leaf, cherry preserves, thyme and ginger, stirring until preserves melt. Return chicken to the skillet. Cover skillet with foil or lid; place in the oven. Cook until chicken tests done, about 20 minutes.
Nutrition information per serving: 421 calories, 21% of calories from fat, 10 g fat, 2 g saturated fat, 73 mg cholesterol, 56 g carbohydrates, 27 g protein, 647 mg sodium, 1 g fiber.
Peanutty chicken stir-fry
Preparation time: 20 minutes
Marinating time: 30 minutes
Cooking time: 10 minutes
Yield: 4 servings
Crunchy peanut butter provides a classic flavor, and lots of crunch -- no peanut chopping necessary -- to this easy stir-fry from assistant editor Renee Enna. Because the chicken benefits from time in the peanut-butter sauce, you can use that time to chop the vegetables. Soba noodles, five spice powder, and crystallized ginger are sold in Asian and specialty stores as well as some larger supermarkets.
Ingredients
8 ounces soba noodles or spaghetti
1/2 cup chunky peanut butter
1 Tbsp. each: light soy sauce, minced ginger root
2 boneless, skinless chicken breast halves, cubed
1 Tbsp. peanut oil
3 each, minced: garlic cloves, green onions
1 tsp. five-spice powder, optional
1 red bell pepper, cored, thinly sliced
1 cup each: snow peas, sliced button mushrooms
Crystallized ginger, minced, optional
1. Heat salted water to a boil in a large saucepan over medium-high heat; cook noodles according to package directions. Drain; set aside. Whisk the peanut butter, soy sauce and half of the ginger root together in a small bowl. Pour over the chicken in a shallow container; let stand 30 minutes.
2. Heat the oil in a large skillet over high heat; add the garlic and onions. Cook, stirring, until the garlic is fragrant, about 2 minutes. Add the five-spice powder, bell pepper, snow peas, mushrooms, remaining ginger root and the chicken with its marinade; cook, stirring, until chicken is cooked through, about 8 minutes.
3. Divide noodles among 4 dishes; top with chicken stir-fry. Garnish with crystallized ginger, if desired.
Nutrition information per serving: 538 calories, 37% of calories from fat, 22 g fat, 4 g saturated fat, 36 mg cholesterol, 55 g carbohydrates, 31 g protein, 418 mg sodium, 7 g fiber.
Panko-crusted chicken with cilantro vinaigrette
Preparation time: 15 minutes
Cooking time: 10 minutes
Yield: 4 servings
Japanese panko bread crumbs have a coarser texture than the usual crumbs, but also a certain degree of lightness, making them an ideal coating in this recipe from food and wine critic Bill Daley. The cilantro vinaigrette can be made in a food processor, a blender or by hand. Panko is available at specialty and Asian markets as well as some larger supermarkets.
Ingredients
4 boneless, skinless chicken breast halves, flattened to 1/4 -inch thickness, see note
1 tsp. each: salt, freshly ground pepper
2 eggs, beaten
1 1/2 cups panko bread crumbs
1/2 cup flour
2 Tbsps. minced cilantro
3 Tbsps. olive oil
Cilantro vinaigrette
Ingredients
4 cloves garlic
1/2 cup chopped cilantro
Juice of 1 large lemon
1/2 cup olive oil
1. Season chicken with the salt and pepper. Place eggs, bread crumbs and flour in three separate shallow containers. Mix the 2 Tbsps. minced cilantro into the crumbs. Heat the 3 Tbsps. in a large skillet over medium-high heat.
2. Dip each breast in the following order to coat: flour, egg and seasoned bread crumbs. Add chicken to skillet. (Do not overcrowd.) Cook until the chicken breasts are cooked through and golden brown, about 5 minutes per side; drain on paper towels.
3. Meanwhile, for the cilantro vinaigrette, place the garlic and cilantro in a blender or food processor; blend or pulse into a rough paste. Slowly add the lemon juice, blending until incorporated. Slowly drizzle in the 1/2 cup olive oil to create an emulsion. Spoon the vinaigrette over the chicken. Refrigerate any remaining vinaigrette for another use.
Note: To flatten chicken breast halves, place them one at time in a heavy food storage bag. Use a mallet, hammer or rolling pin to pound the chicken breast to desired thickness. Remove the chicken breast from the bag; repeat with remaining pieces.
Nutrition information per serving: 609 calories, 47% of calories from fat, 31 g fat, 5 g saturated fat, 179 mg cholesterol, 43 g carbohydrates, 37 g protein, 978 mg sodium, 2 g fiber.
Spice market chicken
Preparation time: 20 minutes
Marinating time: 1 hour
Cooking time: 15 minutes
Yield: 4 servings
Adapted from a popular Moroccan dish, this recipe from food editor Carol Mighton Haddix boosts the bird with exotic flavors. For an earthier flavor, use Spanish smoked paprika in place of Hungarian.
Ingredients
2 Tbsps. each: sweet or hot Hungarian paprika, chopped cilantro
1 Tbsp. cumin
1 tsp. each: ground ginger, salt
1/2 tsp. freshly ground pepper
2 Tbsps. lemon juice or to taste
4 boneless, skinless chicken breast halves
2 Tbsps. olive oil
1 can (14 1/2 ounces) chicken broth
1 box (10 ounces) couscous
1 cup water
Chopped parsley, lemon wedges
1. Mix paprika, cilantro, cumin, ginger, salt and pepper in a medium bowl. Stir in lemon juice and 1 Tbsp. of the olive oil to make a paste. Add more lemon if needed. Add chicken breasts; turn to coat chicken. Cover; chill in refrigerator 1-3 hours.
2. Heat a large heavy skillet over high heat; add remaining Tbsp. olive oil. Sear chicken with the paste, 3 minutes per side. Reduce heat to medium; cook, turning occasionally until chicken is just cooked through, 8-10 minutes. Remove chicken to a cutting board; let rest 3 minutes.
3. Meanwhile, heat broth in medium saucepan. Add couscous; cook according to package directions. Stir in parsley to taste. Season to taste; transfer to platter. Squeeze one of the lemon wedges over the couscous. Put remaining lemon wedges around edges.
4. Meanwhile, add 1/4 cup water to the skillet; heat, stirring up browned bits, to make a light sauce. Season to taste. Slice chicken breasts on the diagonal; place over couscous. Drizzle with sauce.
Nutrition information per serving: 507 calories, 21% of calories from fat, 12 g fat, 2 g saturated fat, 73 mg cholesterol, 59 g carbohydrates, 39 g protein, 986 mg sodium, 5 g fiber.
from the los angeles times
Walnut soup with poblanos and pomegranate
Total time: 1 hour
Servings: 6
Ingredients
1 cup walnut halves
1 poblano chile
1 Tbsp. unsalted butter
1 large clove garlic, minced
1/4 tsp. coarse sea salt
1 1/2 cups chicken stock
1/2 cinnamon stick
1/4 cup Mexican crema or sour cream
Seeds from 1 ripe pomegranate
1. Heat the oven to 300 degrees. Spread the walnuts on a baking sheet and toast them until fragrant, 10 minutes. Turn them out onto a clean dish towel and rub them with the towel to remove as much of the skins as possible. Set aside.
2. Roast the chile over a flame or under the broiler until it is evenly charred all over, 5 minutes. Wrap the chile in plastic wrap and let it cool, then unwrap and slip off the skin. Remove seeds, stems and all blackened bits. Cut it in half lengthwise. Coarsely chop one half, finely dice the other and set aside.
3. In a heavy medium saucepan, melt the butter over medium heat. Add the garlic and sprinkle with the salt. Sauté for 2 or 3 minutes, then add the walnuts, the coarsely chopped poblano, the chicken stock and the cinnamon stick. Simmer for 30 minutes.
4. Remove the cinnamon stick. Let the soup cool slightly, then transfer to a blender and purée on highest speed until smooth. Wipe the pot clean and return the soup to it. Bring to a simmer. Taste and adjust the seasoning, then swirl in the crema.
5. Pour the soup into espresso cups and top each first with a few sprinkles of the diced poblano and the pomegranate seeds (reserve leftover pomegranate seeds for another use).
Each serving: 182 calories; 5 grams protein; 7 grams carbohydrates; 2 grams fiber; 16 grams fat; 4 grams saturated fat; 12 mg. cholesterol; 121 mg. sodium.