Sauteed Chicken With Pears Cider And Sage Recipe 425

BRAISED CHICKEN WITH APPLES AND SAGE

Steps:

• Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.
• Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes.
• Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.

CHICKEN WITH CARAMELIZED PEARS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

SAUTéED GARLIC & BALSAMIC CHICKEN LEGS RECIPE - (4.6/5)

Steps:

• Using a cleaver or a sharp, heavy knife, cut off and discard the tips of the drumsticks. Grasp hold of the chicken skin and remove from the legs. Remove any fat also. Combine thyme, marjoram, and 1/4 teaspoon each of salt and black pepper. Bring a large skillet to temperature over medium heat, then add the olive oil. Add the chicken legs and sprinkle the seasoning mix over the legs. Cover and cook for 12 minutes. Turn the legs over and cook for another 12 minutes on the other side. The chicken should be well browned on all sides. Using tongs, remove the legs and set aside on a serving platter and put in a warm place or warming oven. Add the shallots and garlic to the pan with a small amount of olive oil and saute until translucent. Add the balsamic and white balsamic vinegars and the wine to pan and deglaze. Bring to a boil, add water and remaining salt and black pepper. Boil until sauce is thickened and reduced to about 2/3 cup. The sauce should be just a bit sweet. If it's not sweet enough, you can add a small amount of sugar to taste. Return chicken to pan with juices on platter to coat. Serve with a generous portion of sauce.

SAUTEED CHICKEN WITH SAGE BROWNED BUTTER RECIPE

Steps:

• Preparation 1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan. 2. Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired. Nutritional Information Calories:326 Fat:11.1g (sat 6.1g,mono 2.8g,poly 0.9g) Protein:41.1g Carbohydrate:13.1g Fiber:0.5g Cholesterol:122mg Iron:2mg Sodium:320mg Calcium:26mg

CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE

Steps:

• Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
• Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)
• Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.
• Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.