Spring Chicken Sauté Recipes

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BAKED ALICE SPRINGS CHICKEN



Baked Alice Springs Chicken image

This chicken is loaded with flavors of honey mustard, mushrooms, onions and topped off with bacon and cheese and made all in one casserole dish@ This dish will have you licking your plate when you are done.

Provided by Kimber

Categories     Dinner

Time 45m

Number Of Ingredients 11

2 lbs chicken breasts (boneless, skinless)
6 tbsp honey mustard
1/2 tsp salt (divided)
1/2 tsp pepper (divided)
1/2 tsp garlic powder (divided)
8 oz baby bella mushrooms (roughly chopped)
1/2 sweet onion (thinly sliced)
1 tbsp olive oil (extra virgin)
1/2 cup crispy bacon (crumbled)
1 cup colby jack cheese (shredded)
1 tbsp parsley (chopped)

Steps:

  • Lay the chicken breast flat in a large casserole dish. Season with 1/4 tsp of each, salt, pepper and garlic powder.
  • Spread 1-2 tbsp of honey mustard on top of each chicken breast to make a nice thick layer.
  • Combine the chopped mushrooms, thinly sliced onions, oil, and remaining salt, pepper, and garlic powder in a bowl and stir to coat. Then spread the mixture over the top of the chicken and top with cheese.
  • Bake uncovered at 375˚F for about 30 minutes. Then remove the dish, crumble the bacon over the top then sprinkle cheese evenly over the dish and return to oven for 5-10 minutes, or until the chicken is cooked though (internal temp of 165˚F.)
  • Garnish with parsley and serve with mashed potatoes, rice, or your favorite side dish. Enjoy!

Nutrition Facts : Calories 280 kcal, Carbohydrate 8 g, Protein 31 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 95 mg, Sodium 558 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

SPRING CHICKEN SAUTé



Spring Chicken Sauté image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 12

2 cups fresh green beans, cut into 2-inch pieces
1 tablespoon olive oil
1 lb skinless boneless chicken breasts, cut into 1-inch pieces
1 tablespoon chopped fresh oregano or thyme leaves
2 cups sliced yellow summer squash or zucchini
1 can (15 oz) cannellini beans, drained, rinsed
1/4 cup reduced-sodium chicken broth
6 cloves garlic, minced
1 cup cherry tomatoes, halved
1 tablespoon chopped fresh basil leaves or Italian (flat-leaf) parsley
1/4 teaspoon kosher (coarse) salt
1/4 teaspoon pepper

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.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

SPRING CHICKEN FRICASSEE



Spring Chicken Fricassee image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 17

4 poussin, about 12 to 14 ounces each, butterflied through the back bone
Salt and pepper
2 tablespoons olive oil
1 tablespoon whole, unsalted butter
1/2 cup purple pearl onions, blanched and peeled
1/2 cup dry sherry
1 1/2 cups hot chicken stock
2 bay leaves
3 star anise
1 tablespoon grated ginger
1 tablespoon coriander seed
1 tablespoon cardamom seed
1/4 pound fresh morels, cleaned well, quartered
1/2 cup fresh new peas
1/2 pound pencil asparagus, woody stem removed
4 ounces creme fraiche
1/4 cup chopped chives

Steps:

  • Season the poussin with a generous sprinkling of salt and freshly ground black pepper.
  • Heat the olive oil together with the butter in a saute pan with straight sides (sauteuse) over medium heat. Add the poussin, without crowding, to the saute pan skin side down and cook slowly to brown the chickens to a golden brown color. Turn the chickens to brown the other side, add the pearl onions to caramelize with the chicken, and place a lid on the pan. Allow the chicken and onions to simmer together for 5 to 7 minutes.
  • Add the dry sherry to the saute pan and cook down to reduce the liquid until almost evaporated.
  • Add the hot stock together with the spices tied in cheesecloth into an herb bouquet garni.
  • Let this simmer slowly over low heat for 30 to 35 minutes. After 20 minutes has gone by add the morels to the pan and continue to simmer all together for the remaining 15 minutes cooking time.
  • Remove the chicken carefully from the pan, add the peas and asparagus to the stock and cook for 2 minutes. Stir in the creme fraiche and cook together for 2 more minutes before spooning the vegetables around the chicken and pouring the excess sauce into a sauceboat. Sprinkle chopped chives over everything and serve.

SAUTEéD CHICKEN CUTLETS WITH ASPARAGUS, SPRING ONIONS, AND PARSLEY-TARRAGON GREMOLATA



Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata image

Provided by Molly Stevens

Categories     Chicken     Sauté     Low Cal     High Fiber     Dinner     Orange     Asparagus     Spring     Family Reunion     Tarragon     Parsley     Green Onion/Scallion     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 14

1/4 cup finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh tarragon
1 tablespoon minced shallot
2 teaspoons finely grated orange peel
1/2 teaspoon finely grated lemon peel
1/4 teaspoon (scant) saffron threads
12 chicken cutlets (1/4 to 1/2 inch thick; about 2 pounds)
Coarse kosher salt
2 tablespoons (or more) extra-virgin olive oil, divided
1 tablespoon butter
3/4 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inchthick slices (scant 2 cups)
1 1/2 pounds slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces
3/4 cup low-salt chicken broth
2 tablespoons crème fraîche or heavy whipping cream

Steps:

  • Mix first 5 ingredients in small bowl; cover gremolata and set aside. Heat heavy large skillet over medium-high heat. Add saffron and stir until slightly darker, about 30 seconds. Transfer to another small bowl; cool and crumble saffron. DO AHEAD: Gremolata and saffron can be made 2 hours ahead. Let stand at room temperature.
  • Sprinkle chicken lightly with coarse salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches and adding more oil as needed, cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.
  • Add 1 tablespoon oil and butter to same skillet. Add white and green parts of onions and sauté until beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. Sprinkle with coarse salt and pepper and sauté 1 minute. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tender and broth reduces and thickens to glaze, about 5 minutes. Stir in crème fraîche and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.

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