Pan Seared Chicken With Pink Grapefruit Cream Sauce Recipes

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PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE



Pan Seared Chicken With Balsamic Cream Sauce image

This is a low-carb recipe that is absolutely delicious, rich, with so much flavor. I've served it to guests and it is elegant and gets rave reviews every time. Enjoy! Season with love! Recipe origin: www.peaceloveandlowcarb.com

Provided by KitchenMistress

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs chicken breasts, boneless, skinless
1 white onion, sliced into thin rings and separated
1 lb mushroom, small Bella Mushrooms, halved
1/2 cup chicken broth
1 cup heavy cream
3 tablespoons extra virgin olive oil
3 tablespoons butter
1/2 cup parmesan cheese, shaved
3 tablespoons balsamic vinegar
salt & pepper
1 pinch red pepper flakes (optional)
1/4 cup fresh parsley, chopped

Steps:

  • Season the chicken with salt and pepper and let rest.
  • In a small skillet, saute onions in the butter until they are golden brown (carmelized).
  • In a larger skillet with tall sides, heat olive oil and brown the chicken on both sides, but do not cook through. Remove chicken from the pan and set aside.
  • While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
  • Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through.
  • Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
  • Place the chicken back into the pan with the sauces, increase heat to medium and saute until chicken is fully cooked and juices run clear.
  • Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
  • Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.

Nutrition Facts : Calories 770.7, Fat 60.7, SaturatedFat 27.4, Cholesterol 224.4, Sodium 502.2, Carbohydrate 10.8, Fiber 1.7, Sugar 5.5, Protein 46.2

PAN-SEARED CHICKEN WITH THYME



Pan-Seared Chicken with Thyme image

A simple pan sauce can transform an everyday boneless, skinless chicken breast into a quick and delicious meal. For a finishing touch, garnish with a sprig of thyme.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves, cut in half lengthwise to make thin cutlets
salt and ground black pepper to taste
1 teaspoon dried thyme
¼ cup flour
4 tablespoons olive oil
2 sprigs fresh thyme
1 cup Swanson® Chicken Stock
¼ cup white wine
2 teaspoons chicken bouillon granules
2 teaspoons cold butter
salt and ground black pepper to taste

Steps:

  • Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
  • Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
  • In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
  • Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
  • Spoon sauce over chicken before serving.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 7.1 g, Cholesterol 64 mg, Fat 18.1 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 454.6 mg, Sugar 0.6 g

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