Pan Fried Chicken With Mascarpone Recipes

PAN-FRIED CHICKEN WITH MASCARPONE

Steps:

• Pre-heat your oven to 450f.
• Loosen the skin to make a pocket on each breast.
• Mix the fresh rosemary with the mascarpone and season with salt and a good amount of pepper (if you like it!).
• Place 1/2 of the mascarpone in each pocket of the chicken. Season each breast with salt and pepper.
• Heat the oil over hot heat, in a large oven proof frying pan. Brown the chicken quickly on both sides.
• Put the frying pan into the hot oven and roast for about 15 minutes or until cooked through. (Depends on the size of the chicken, but you should test it for doneness).
• Remove the pan from the oven and over a medium flame, add the lemon juice. It will combine with any mascarpone that leaked out, and the chicken juices.
• Turn the chicken to coat with the sauce and serve.
• I like this over wilted garlic spinach, which picks up the juices nicely!

CHARLES' COUNTRY PAN FRIED CHICKEN

Steps:

• In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
• Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
• Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.

SIMPLE PAN-FRIED CHICKEN BREASTS

Steps:

• Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
• Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
• Heat a skillet over med-high heat, and add olive oil.
• When pan is sufficiently heated, sear chicken breasts over high heat.
• Allow about 2 minutes (until lightly browned) before turning to other side.
• Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
• Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
• Personally I love this with fried rice too.

PAN FRIED CHICKEN

Steps:

• Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.