POL MARTIN- CHICKEN WITH SHALLOT SAUCE
I have not made this one yet, but its from my Pol Martin cookbook, so how can you go wrong with it? This would be great with some boiled potatoes, and carrots I hope you enjoy :) Please let me know if you make it.
Provided by daisygrl64
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat half of butter in frying pan over medium heat.
- add chicken, and season with salt and black pepper, continue cooking for 4 minutes.
- turn chicken over and cook for 5 minutes.
- set chicken pan aside.
- in a clean saute pan add remaining butter over medium heat.
- add shallots, basil, parsley, and wine.
- cover and cook for 3 minutes.
- stir in chicken stock, brown sugar, and lime juice, cook for 6 minutes over low heat.
- dissolve cornstarch in 3 tablespoons of cold water.
- stir into the chicken broth sauce, and quickly bring to a boil, cook for 1 minute.
- place chicken in sauce and simmer for 2 minutes over low heat.
- serve.
Nutrition Facts : Calories 384.6, Fat 22.8, SaturatedFat 9.5, Cholesterol 117.5, Sodium 242.2, Carbohydrate 9, Fiber 0.6, Sugar 2.5, Protein 32.3
LOUISIANA CHICKEN STRIPS
This is one of my favourite chicken recipes - tasty, low fat, spicy and easy to prepare. I found it in "Pol Martin's Supreme Cuisine" and have made it many times over the years. Hope others enjoy it too.
Provided by Heather in Barrie
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix spices, herbs and oil together in small bowl and set aside.
- Heat heavy fry pan over medium heat. When hot, add spice mixture to pan and cook about a minute.
- Add chicken strips, salt lightly if desired (doesn't really need salt)and brown 3 minutes over medium heat. Remove chicken from pan and set aside.
- Pour chicken stock and bean sauce into pan, mix well and cook about 3 minutes.
- Dissolve corn starch in cold water, stir into sauce and cook 1 or 2 more minutes, stirring constantly.
- Return chicken to pan, stir and simmer another 3 to 5 minutes.
- Serve over hot rice.
Nutrition Facts : Calories 213.5, Fat 7.7, SaturatedFat 1.4, Cholesterol 71.1, Sodium 206, Carbohydrate 4.6, Fiber 0.3, Sugar 1.5, Protein 29.6
POL MARTIN-STOVE TOP CHICKEN CASSEROLE
Make and share this Pol Martin-Stove Top Chicken Casserole recipe from Food.com.
Provided by daisygrl64
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken pieces in a saucepan. cover with water and bring to a boil. skim off foam.
- add carrots, celery and potatoes, parsley, basil.
- add salt and black pepper according to your taste.
- bring to a boil and cook for 30 minutes over medium heat.
- add mushrooms, cook for 7 minutes.
- remove saucepan from heat, and with a slotted spoon remove, chicken and veggies, and put aside, reserve liquid.
- heat butter in a saute pan over medium heat.
- lower heat, add flour, mix and cook for 3 minutes over low heat.
- add 3 cups of reserved cooking liquid to pan.
- stir well and cook sauce for 12 minutes over medium heat.
- place chicken and veggies in sauce.
- sprinkle with paprika and simmer for 5 minutes.
- serve.
CHICKEN WITH SHALLOTS IN WHITE WINE
I created this recipe one night out of desperation, since my pantry was almost bare. It turned out that my husband loved it!
Provided by MarthaStewartWanabe
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken breasts to 1/4-inch thickness.
- Combine flour, basil, marjoram and black pepper in a bowl.
- Dredge chicken breasts in flour mixture (no need to dredge in egg/milk prior to dredging in flour mixture).
- Heat 1 tbs. olive oil in a large skillet and saute shallots and garlic until tender but not opaque.
- Remove shallots and garlic from skillet to a separate dish and cover.
- Add 1 tbs. olive oil to the skillet and brown both sides of chicken (about 3 minutes on each side).
- Combine chicken broth and wine in a small bowl.
- When chicken is browned, add shallots and garlic back to skillet (on top of and around chicken).
- Add broth and wine mixture to skillet.
- Simmer on medium-low to low heat for 15 - 20 minutes or until liquid reduces to a thin gravy-type consistency.
- Serve over pasta or rice.
Nutrition Facts : Calories 468.2, Fat 27.3, SaturatedFat 5.8, Cholesterol 92.8, Sodium 226.1, Carbohydrate 14.6, Fiber 0.4, Sugar 0.5, Protein 33
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