Chicken Smithfield Recipes
CHICKEN SMITHFIELD
Steps:
- Heat oil in a saute pan over medium to high heat. Add shallots and sweat for 2 minutes. Add diced ham and cook for 2 minutes. Add chicken breast and saute for 4 to 5 minutes, then add mushrooms and saute for 2 minutes.
- Deglaze the pan with brandy, using caution to watch out for a flame. Add heavy cream and reduce until creamy, 3 to 4 minutes. Season with salt and pepper to taste. Serve over white rice.
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From carando.smithfieldfoods.com
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- Heat a cast iron pan over medium high heat. Clean the fat off the thighs, and season with salt and pepper. Add the olive oil to the pan, and sear the thighs on both sides until brown, cooking in batches if necessary.
- Remove the thighs to a plate, and reserve. Add the prosciutto to the pan, and sauté until crispy. Remove the prosciutto to drain on a paper towel.
- Add the shallots to the pan and cook until lightly browned. Deglaze with wine and lemon juice, scraping up any browned bits. Add the thighs, sage, 2 cups of the chicken stock, and lemons and simmer until the thighs are cooked through, about 15 minutes.
- While the thighs are cooking, bring the remaining stock and polenta to a boil, and reduce to a simmer. Cook for 15-20 minutes, stirring often with a whisk.
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CHICKEN BOXES ** prices are given as guideline only and may vary between locations. Door Dash Delivery now available at select locations use our Order Now Button. Ask us about our large catering orders, 20, 30 & 50 + ppl. CATERING . Tailgate Special WITH BAR-B-Q $34.99. 7860-9410 Cal. 8 – Piece Chicken…
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4.3/5 (119)Total Time 50 minsCategory Main CourseCalories 361 per serving
- To start, preheat your oven to 425 degrees and grab a large baking sheet pan and line it with foil or parchment paper. Remove your Smithfield Golden Rotisserie pork tenderloin from it's packaging and place it in the center of your sheet pan.
- Rinse and dry your asparagus and holding your asparagus in both hands, gently snap the asparagus in half. It will naturally snap at it's 'natural breaking point' so simply discard the bottom half (the half that does NOT look like a flower) and move the asparagus tops to a separate mixing bowl. Next, trim the ends from your brussel sprouts and slice in half vertically, moving the halves to the same bowl as the asparagus. Add a couple tablespoons of olive oil, seasoning salt and a squeeze of lemon and stir to combine. Gently pour your asparagus and brussel sprouts onto your sheet pan, arranging them around the pork tenderloin.
- Next, wash your baby potatoes and then slice them in half, adding them to the mixing bowl you used for the green veggies. Add in a couple of tablespoons of olive oil and seasoning salt. Stir to combine and then pour them onto the sheet pan, as well. Move the sheet pan to the oven and bake for 40-45 minutes or until your Smithfield Golden Rotisserie pork tenderloin reaches an internal temperature of 145 degrees. Remove your sheet pan dinner from the oven and let sit for 5 minutes. Serve immediately.
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