Spring Chicken Saute Recipes

SPRING CHICKEN SAUTé

Steps:

• In covered 2-quart saucepan, cook green beans in small amount of boiling salted water 8 to 10 minutes or until crisp-tender. Drain; place beans in enough ice water to cover. Let stand until cool. Drain again; set aside.
• Meanwhile, in 12-inch skillet, heat oil over medium heat. In large bowl, toss chicken with oregano. Add chicken to skillet; cook 5 to 6 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; set aside.
• Add squash to same skillet; cook and stir over medium-high heat 3 minutes. Stir in green beans, cannellini beans, broth, garlic and chicken. Heat to boiling. Add tomatoes, basil, salt and pepper; cook about 1 minute longer or until thoroughly heated.

HERBED CHICKEN WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
• Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
• Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas
• and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
• Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.