Pan Fried Slightly Asian Rosemary Chicken Recipes

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PAN FRIED "SLIGHTLY ASIAN" ROSEMARY CHICKEN



Pan Fried

Make and share this Pan Fried "slightly Asian" Rosemary Chicken recipe from Food.com.

Provided by kcocoangela

Categories     Chicken Thigh & Leg

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

10 ounces chicken thighs
2 tablespoons red wine
2 tablespoons soy sauce
3 -4 fresh rosemary, stem
1 garlic clove, crushed
12 tablespoons fresh cream
your choice of grilled vegetables

Steps:

  • Cut the chicken into 2 inch pieces.
  • Combine the liquid ingredients and herbs in a zip-lock bag, marinade the chicken in the mixture for more than 15 minutes.
  • Remove the chicken from the marinade. Drain the sauce. Heat olive oil in a non-stick frying pan, place the meat, skin down, and cook over medium high heat till the skin browns.
  • Turn the chicken over, add the remaining of the marinade sauce. Cover and cook over medium low heat till the chicken is done.
  • Turn the heat off, put the chicken aside and keep warm. Add fresh cream to the remaining juice in the pan and blend it together. Taste the sauce and add some more cream if it's to salty.
  • Heat the sauce to the low heat just to make it warm to serve. Arrange the chicken and grilled vegetables. Pour over the sauce and serve.

Nutrition Facts : Calories 2396.7, Fat 243.8, SaturatedFat 144.3, Cholesterol 942, Sodium 1342.9, Carbohydrate 18.6, Fiber 0.2, Sugar 1.1, Protein 39

ROSEMARY CHICKEN BREASTS



Rosemary Chicken Breasts image

I believe I got this recipe from the Food Network. It's so quick and easy to make -- and so delicious. And it makes such a nice presentation served sliced on a platter with fresh rosemary sprigs as garnish. Very, very tasty

Provided by Bobbie

Categories     < 60 Mins

Time 32m

Yield 4 serving(s)

Number Of Ingredients 7

4 (6 -8 ounce) boneless skinless chicken breasts (6 to 8 oz. each)
3 tablespoons balsamic vinegar (or eyeball it, just enough to coat chicken lightly)
3 tablespoons extra virgin olive oil
2 stalks rosemary, leaves stripped and chopped (about 2 Tablespoons)
salt
coarse black pepper
4 -5 garlic cloves, cracked away from the skin with a whack against the flat of your knife

Steps:

  • Place balsamic vinegar in one pie plate (or similar container).
  • Place the olive oil in another pie plate (or similar container).
  • Coat chicken with balsamic vinegar, then olive oil.
  • Season chicken with rosemary, salt and pepper and let stand 10 to 15 minutes.
  • Heat a medium nonstick skillet over medium heat .
  • Add chicken breasts and cracked garlic to the pan.
  • Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
  • Slice each chicken breast and serve on plate.

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