ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE
This garlic-kissed chicken is delicious, plain or fancy. It's an elegant entree for guests-and my husband and I love its leftovers in rice casseroles and hot, open-face sandwiches. -Sheri Sidwell, Alton, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.
Nutrition Facts : Calories 534 calories, Fat 29g fat (12g saturated fat), Cholesterol 197mg cholesterol, Sodium 508mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 60g protein.
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
PAN ROASTED CHICKEN WITH MUSTARD AND SHERRY
Adapted from The Kitchen Detective: A Culinary Sleuth Solves Common Cooking Mysteries with 150 Foolproof Recipes by Christopher Kimball, this is yummy! If using canned chicken broth, choose a low-sodium brand, or the sauce will be too salty. If using kosher chicken, skip the brine, the chicken is already salty. An English and French recipe.
Provided by Sharon123
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For the chicken:
- Dissolve the salt and sugar in 2 quarts cold water in a large bowl. (You can also use a large plastic freezer bag.) Put the chicken in the brine and refrigerate until fully seasoned, about 1 hour. Remove the chicken from the brine and rinse it well under cold running water. Dry thoroughly inside and out with paper towels. Adjust an oven rack to the center position in your oven and heat to 350* F.
- Using a sharp knife, make three diagonal slashes in the skin of each piece of chicken, being careful not to cut into the meat. Season both sides with pepper. Meanwhile, add the olive oil to a heavy 12" skillet over medium-high heat, and when the oil just starts to smoke, add the chicken breasts, skin-side down, and be careful- they will splatter. Cook for 7 to 8 minutes or until dark brown. Turn the breasts skin-side up and place the skillet in the heated oven. Cook for 15 to 25 minutes or until an instant-read thermometer reads 165 degrees at the thickest part of each breast. Carefully remove the pan from the oven (the handle will be really hot). Transfer the chicken to a warm platter and cover with aluminum foil to retain heat.
- For the sauce:
- Pour off all but 1 tablespoon of fat from the skillet and place the skillet over high heat. Add the shallot, sherry, and chicken stock and scrape the browned bits from the bottom of the pan. Cook at a rolling boil until the liquid has thickened slightly and has reduced by about two thirds, about 5 minutes. Add the mustard and thyme and cook 1 minute. Add the lemon juice and parsley and cook 30 seconds more. Serve immediately spooned over the chicken breasts. Enjoy!
Nutrition Facts : Calories 550.2, Fat 20.8, SaturatedFat 4.9, Cholesterol 94.2, Sodium 14324.6, Carbohydrate 31.5, Fiber 0.1, Sugar 27, Protein 31.6
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