Pan Fried Chicken Athena Recipes

CHICKEN ATHENA

Steps:

• Place chicken in a 3-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 4 hours or until a thermometer reads 170°.

TENDER PAN-FRIED CHICKEN BREASTS

Steps:

• Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

CHICKEN ATHENA

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken in batches if necessary until brown, about 5 minutes per side. Transfer to plate.
• Pour off all but 2 tablespoons drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth Ouzo and oregano. Bring mixture to simmer, breaking up tomatoes with back of spoon. Return chicken to skillet. Bring to simmer and cook uncovered 15 minutes. Transfer chicken breasts to plate. Turn chicken pieces in skillet over and simmer 5 minutes longer. Transfer chicken in skillet to same plate.
• Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper to taste. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.

CHICKEN ATHENA

Steps:

• Heat olive oil in heavy large skillet over medium-high heat.
• Season chicken with salt and pepper.
• Sauté chicken in batches if necessary until brown, about 5 minutes per side.
• Transfer to plate.
• Pour off all but 2 Tbs drippings from skillet.
• Add garlic and aniseed and stir 30 seconds.
• Add tomatoes, broth Ouzo and oregano.
• Bring mixture to simmer, breaking up tomatoes with back of spoon.
• Return chicken to skillet.
• Bring to simmer and cook uncovered 15 minutes.
• Transfer chicken breasts to plate.
• Turn chicken pieces in skillet over and simmer 5 minutes longer.
• Transfer chicken in skillet to same plate.
• Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes.
• Season with salt and pepper to taste.
• (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.

SKILLET-FRIED CHICKEN

Steps:

• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
• In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
• Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).