Chicken With Prosciutto And Braised Spring Vegetables Recipes

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PROSCIUTTO-WRAPPED CHICKEN



Prosciutto-Wrapped Chicken image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 clove garlic, minced
6 fresh sage leaves, roughly chopped
4 chicken cutlets (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
8 to 12 thin slices prosciutto
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
1 teaspoon dijon mustard
10 cups mixed baby lettuce (about 5 ounces)
1 cup cherry tomatoes, quartered
3/4 cup low-sodium chicken broth
1 tablespoon unsalted butter

Steps:

  • Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.
  • Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
  • Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat.
  • Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.

Nutrition Facts : Calories 420 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 1310 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 46 grams

SAVORY BRAISED CHICKEN WITH VEGETABLES



Savory Braised Chicken with Vegetables image

My braised chicken is a recipe my mom used to make when I was small. It tastes much more complicated than it actually is! -Michelle Collins, Lake Orion, Michigan

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup seasoned bread crumbs
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
1 can (14-1/2 ounces) beef broth
2 tablespoons tomato paste
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound fresh baby carrots
1 pound sliced fresh mushrooms
2 medium zucchini, sliced
Sliced French bread baguette, optional

Steps:

  • Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess., In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan., Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. If desired, serve with baguette.

Nutrition Facts : Calories 247 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 703mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN WITH SPRING VEGETABLES



Chicken with Spring Vegetables image

Dry vermouth is the surprise star in this recipe. While it performs similarly to a dry white wine, the herbs and botanicals used to make vermouth add a more complex flavor that complements the roasted vegetables on the plate. Since Vermouth is a wine, store it in the refrigerator after opening to keep it fresh.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 bunch baby carrots, greens trimmed, halved lengthwise if large
1 small bulb fennel, halved lengthwise and cut into 1/2-inch-thick wedges
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 bunch asparagus (preferably thin), ends trimmed
3 skinless, boneless chicken breasts (8 to 10 ounces each)
1/3 cup dry vermouth or white wine
1/4 cup heavy cream
1 tablespoon whole-grain mustard
1 tablespoon chopped fresh parsley
1 teaspoon white wine vinegar

Steps:

  • Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
  • Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
  • Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.

Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 157 milligrams, Sodium 577 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 45 grams, Sugar 7 grams

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