Braised Chicken Breasts On Toasted English Muffins With Vegetable Mirepoix Toasted Pine Nuts And A Zucchini Summer Squash And Onion Medley Recipes

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BRAISED CHICKEN BREASTS IN TASTY MIREPOIX RAGOUT



Braised Chicken Breasts in Tasty Mirepoix Ragout image

A very flavorful, chicken dish that my friends rave about. Serve over halved baked potatoes, using the sauce as a gravy for the potato and the chicken. Can also be served over pasta noodles.

Provided by Gordon

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 2h25m

Yield 6

Number Of Ingredients 12

4 boneless, skinless chicken breast halves
salt and pepper to taste
1 cup all-purpose flour
3 tablespoons olive oil
2 cups diced onion
1 cup diced celery
1 cup diced carrots
2 tablespoons finely chopped garlic
3 bay leaves
1 teaspoon dried thyme
1 cup dry white wine
2 (32 fluid ounce) containers chicken broth

Steps:

  • Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
  • Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
  • Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
  • Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.

Nutrition Facts : Calories 314 calories, Carbohydrate 26.4 g, Cholesterol 53.1 mg, Fat 9 g, Fiber 2.6 g, Protein 22.9 g, SaturatedFat 1.3 g, Sodium 1559.5 mg, Sugar 6.3 g

ITALIANO CHICKEN AND PASTA MEDLEY



Italiano Chicken and Pasta Medley image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
2 teaspoons minced garlic
4 cup Swanson® Chicken Stock
1 can (about 14 1/2 ounces) diced tomatoes, drained
1/2 teaspoon Italian seasoning, crushed
1/4 teaspoon ground black pepper
3 cups uncooked corkscrew-shaped pasta
1 package (16 ounces) frozen vegetable combination, any variety
3 tablespoons grated Parmesan cheese

Steps:

  • Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
  • Stir the stock, tomatoes, Italian seasoning and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes.
  • Stir in the vegetables and cheese. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender. Serve with additional cheese.

ROASTED SQUASH VEGETABLE MEDLEY



Roasted Squash Vegetable Medley image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
1/2 pound button mushrooms, quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
  • Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON



Braised Chicken with Potatoes, Olives, and Lemon image

Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 40m

Number Of Ingredients 10

2 1/4 pounds bone-in, skin-on chicken thighs
Coarse salt
1 tablespoon extra-virgin olive oil
1 1/4 cups chicken stock
12 ounces baby fingerling potatoes or halved small potatoes
5 garlic cloves, smashed and peeled
1/2 cup green olives, such as Cerignola, pitted if desired
1 small lemon, washed well, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
  • Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
  • Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

SUMMER SQUASH AND ONION SOUP WITH TOASTED ALMONDS



Summer Squash and Onion Soup with Toasted Almonds image

Provided by Food Network

Yield Makes 6 to 8 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
4 medium sweet onions (Vidalia or Walla Walla, for example), thinly sliced
2 garlic cloves, minced
1 teaspoon minced fresh ginger
Kosher salt and freshly ground black pepper
1/2 cup dry sherry
6 cups chicken stock
2 ounces angel hair pasta, broken into 2-inch lengths
2 pounds mixed summer squashes (zucchini, yellow summer, and pattypan are all good choices), scrubbed and chopped into 1/4-inch dice
1 tablespoon chopped fresh savory or thyme
1/4 cup sliced almonds, toasted
1/4 cup freshly grated Parmesan

Steps:

  • Melt the butter in a large saute pan over medium heat. Add the onions, garlic, and ginger, season with salt and pepper, and cook until golden, about 20 minutes.
  • Add the sherry and reduce by half, only a minute or two. Add the chicken stock, pasta, and squash. Bring to a boil and cook until pasta and squash are just cooked, about 3 minutes. Season with salt and pepper.
  • Add the savory and ladle the soup into warm bowls. Sprinkle with the almonds and cheese and serve immediately.

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