Zesty Chicken Sauté Recipes

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ZESTY CHICKEN WITH ARTICHOKES



Zesty Chicken with Artichokes image

"Our two children, ages 5 and 8, love chicken. Both can be finicky eaters and they're not crazy about sauces, but they love this dish! It's so full of different flavors." Christine Ecker - Linwood, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

2 teaspoons dried thyme
2 teaspoons grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
4 teaspoons olive oil, divided
1 large onion, chopped
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
3/4 cup white wine or reduced-sodium chicken broth
1/4 cup sliced pimiento-stuffed olives, drained
1/4 cup sliced ripe olives, drained

Steps:

  • Combine the thyme, lemon zest, salt and pepper; rub over chicken. In a large nonstick skillet, brown chicken in 2 teaspoons oil; remove and set aside. , In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, wine and olives. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until a thermometer reads 170°., Remove chicken and keep warm. Simmer artichoke mixture, uncovered, for 2-3 minutes or until liquid has evaporated; serve with chicken.

Nutrition Facts : Calories 260 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 706mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

ZESTY CHICKEN SOUP



Zesty Chicken Soup image

I found this recipe in Celebrate the Rain - the Junior League of Seattle's cookbook. I haven't tried it yet but it sounds delicious.

Provided by Chef Sweet tooth

Categories     Clear Soup

Time 49m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
3/4 cup chopped onion
4 garlic cloves, chopped
1 tablespoon curry powder
6 boneless skinless chicken thighs, cut into 1/2 inch pieces
1/2 cup chopped red bell pepper
1 teaspoon grated gingerroot
1/4 teaspoon dried red pepper flakes
2 (14 ounce) cans chicken broth
1 (14 ounce) can diced tomatoes, with their liquid
1 large granny smith apple, cored, peeled, and coursely chopped
1/2 cup orzo pasta
3 tablespoons dried currants
salt and pepper
chopped fresh cilantro (to garnish)
plain yogurt (to garnish) or sour cream (to garnish)

Steps:

  • Heat the oil in a large stockpot over medium-high heat. Add the onion and sauté until tender and aromatic, about 3 to 5 minutes,then add the garlic and sauté 1 minute longer.
  • Stir in the curry and sauté for 1 minute, then add the chicken, red bell pepper, ginger, and red pepper flakes and stir for 2 minutes.
  • Add the broth, tomatoes, and apple and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
  • Add the orzo and currants to the soup and simmer until the orzo is tender, about 10 minutes.
  • Season the soup to taste with salt and pepper and ladle it into bowls.
  • Garnish with cilantro and a dollop of yogurt or sour cream.
  • You can make the soup a day ahead up to step 4 and cover and refridgerate it and then bring it to a simmer before you continue.

Nutrition Facts : Calories 242.7, Fat 6.3, SaturatedFat 1.3, Cholesterol 57.3, Sodium 651.3, Carbohydrate 27.4, Fiber 3.5, Sugar 11.2, Protein 19.6

SPICY CHICKEN SAUTE



Spicy Chicken Saute image

Whenever our daughters come home from college, this is the dish they always request. My husband enjoys it so much I usually prepare it a couple time a month.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

2 boneless skinless chicken breast halves, julienned
2 tablespoons vegetable oil, divided
1 celery rib, sliced
1 medium carrot, julienned
1 medium green pepper, julienned
1/4 cup chicken broth
1 tablespoon soy sauce
1/2 teaspoon salt, optional
1/2 teaspoon cornstarch
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon hot pepper sauce
Hot cooked rice, optional

Steps:

  • In a skillet over medium-high heat, saute chicken in 1 tablespoon oil for 5-7 minutes or until juices run clear. Remove chicken and set aside. Saute celery, carrot and green pepper in remaining oil for 5-7 minutes or until tender. Return chicken to pan. Combine broth, soy sauce, salt if desired, cornstarch, red pepper flakes and hot pepper sauce; add to skillet. Bring to a boil; cook for 1 minute to thicken. Serve over rice if desired.

Nutrition Facts :

ZESTY CHICKEN SAUTé



Zesty Chicken Sauté image

In a recent Cookbook Swap, I received some STELLAR cookbooks from Chef #22015. This recipe is from one of them. "Cheap. Fast. Good!" by Beverly Mills and Alicia Ross. What a wonderful book! This recipe is now one of my favourites. The chicken is perfectly spiced, in my opinion. I love the ease of preparation! You may need to increase the spice mixture though (if you like it thick like I do!). I made up a batch of the spices and when it was gone, I simply made up another half recipe of it. Worked out perfectly with no waste!

Provided by Saturn

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon salt (optional)
1/4 teaspoon ground allspice (optional)
4 (6 ounce) boneless skinless chicken breast halves (defrosted if frozen)
vegetable oil, for frying (about 1 tbsp)

Steps:

  • Place the chili powder, garlic powder, onion powder, cumin, salt (if using) and allspice (if using) in a gallon-size zipper-top bag and seal the bag. Shake the bag to combine the spices thoroughly. (NOTE: I usually omit the onion powder and put in about a 1/2 tsp lemon pepper. I like that the best!).
  • Place the chicken breast halves, one at a time, between two sheets of waxed paper or plastic wrap and pound them with several whacks of a meat mallet or rolling pin so that they are an even 1/2 inch thick. Peel off the paper. (Each serving should be about 6 ounces, so if the breast halves are large, cut them in half lengthwise.).
  • Place the chicken pieces in the bag with the spices, seal it, and shake until the chicken is coated with the spice mixture. Set the bag aside.
  • Heat the oil in an extra-deep 12 inch skillet over medium heat. Add the chicken pieces and cook until lightly browned on the first side, 4 to 5 minutes. Turn the chicken and cook until no longer pink in the center, another 4 to 5 minutes.
  • Transfer the chicken to a platter and serve.
  • A salad would be great alongside. My family's favourite is Deep Browned Potatoes (Recipe #47957) and corn.

Nutrition Facts : Calories 201.4, Fat 4.6, SaturatedFat 1, Cholesterol 108.9, Sodium 209.7, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 36.4

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