Side Pannel
Chicken Breasts in 5 Styles
Chicken Breasts in 5 Styles
- Recipe Submitted by ADMIN on 09/26/2007
Category: Quick Breads, Breads
Ingredients List
- 4 Chicken breasts without
- Skin
- 1 ts Salt
- 1/4 ts White pepper
- 1/2 ts Thyme
- 1/4 c Unbleached flour
- 2 tb Olive oil
Directions
Preheat oven at 300. Prepare baking pan with cooking spray. Season with
salt, pepper, and thyme. Dredge in flour on both sides. Shake off excess
flour. Heat a skillet with oil over medium heat for 2 to 3 minutes. When
oil is ready cook chicken breasts for 3 to 4 minutes on each side. Set
aside in prepared baking pan. Bake for 10 minutes with one of the following
additions: ¥With Lemon: De glaze the same skillet with 1/4 cup lemon juice.
Add chicken and bake. Before serving, garnish each portion with a wedge of
lemon. ¥With Mushrooms: Cook 2 tablespoons minced onions for 1 to 2
minutes. Add 1 pound sliced mushrooms. Cook until mushrooms are slightly
browned. Pour on 1/4 cup chicken broth or yogurt. Reduce over high heat for
3 minutes. Spread over chicken. ¥With Onions, Garlic, and Parsley: Cook 1/4
cup onions and 2 tablespoons minced garlic over medium heat. Be careful not
to burn. Spread on chicken and bake. Add 1/2 cup parsley just before
serving. ¥With Tomato and Herbs: Cook chicken in olive oil. Add 1/2 cup
diced onion and 1 tablespoon minced garlic to the hot skillet. When onion
looks glazed, add 1 diced red or green pepper and 1 cup stewed tomatoes.
Stir in 1/4 teaspoon each marjoram, rosemary, basil, thyme, and parsley.
Add 1/4 cup chicken broth. Simmer for a few minutes. Serve chicken on a bed
of sauce. ¥With Spicy Sauce: Cook 1 tablespoon onion until glazed. Add 1
cup chicken broth, 2 tablespoons stewed tomatoes, 1/2 teaspoon allspice,
and 1/4 teaspoon each cumin and red pepper flakes. Return chicken to
skillet. Cover and simmer for 3 to 4 minutes instead of baking.
salt, pepper, and thyme. Dredge in flour on both sides. Shake off excess
flour. Heat a skillet with oil over medium heat for 2 to 3 minutes. When
oil is ready cook chicken breasts for 3 to 4 minutes on each side. Set
aside in prepared baking pan. Bake for 10 minutes with one of the following
additions: ¥With Lemon: De glaze the same skillet with 1/4 cup lemon juice.
Add chicken and bake. Before serving, garnish each portion with a wedge of
lemon. ¥With Mushrooms: Cook 2 tablespoons minced onions for 1 to 2
minutes. Add 1 pound sliced mushrooms. Cook until mushrooms are slightly
browned. Pour on 1/4 cup chicken broth or yogurt. Reduce over high heat for
3 minutes. Spread over chicken. ¥With Onions, Garlic, and Parsley: Cook 1/4
cup onions and 2 tablespoons minced garlic over medium heat. Be careful not
to burn. Spread on chicken and bake. Add 1/2 cup parsley just before
serving. ¥With Tomato and Herbs: Cook chicken in olive oil. Add 1/2 cup
diced onion and 1 tablespoon minced garlic to the hot skillet. When onion
looks glazed, add 1 diced red or green pepper and 1 cup stewed tomatoes.
Stir in 1/4 teaspoon each marjoram, rosemary, basil, thyme, and parsley.
Add 1/4 cup chicken broth. Simmer for a few minutes. Serve chicken on a bed
of sauce. ¥With Spicy Sauce: Cook 1 tablespoon onion until glazed. Add 1
cup chicken broth, 2 tablespoons stewed tomatoes, 1/2 teaspoon allspice,
and 1/4 teaspoon each cumin and red pepper flakes. Return chicken to
skillet. Cover and simmer for 3 to 4 minutes instead of baking.
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