Nuggets: Cut 2 large chicken breasts into 1-inch pieces season with salt. 12), substituting 1 cup fine cornmeal mixed with 1 1/2 teaspoons ground cumin and 1/4 teaspoon cayenne for the breadcrumbs.ġ7. Whisk 1 tablespoon flour, a pinch of paprika, and pepper to taste into the drippings cook, whisking, until golden. Arrange the cooked chicken in a baking dish top with 2 cups marinara sauce, 1 cup grated mozzarella and 1/2 cup Parmesan. 12), mixing the breadcrumbs with equal parts grated Parmesan. Add 1 tablespoon grainy mustard and some chopped parsley pour over the chicken.ġ4. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan simmer until reduced by half. 1), adding 1 chopped leek before covering. Leek-Grape: Make Basic Sauteed Chicken (No. Stir in 2 tablespoons each capers, chopped parsley and butter pour over the chicken.ġ0. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings simmer until reduced by half. Stir in 2 tablespoons each butter and chopped parsley pour over the chicken.ĩ. Add 3/4 cup red wine and 1 cup chicken broth cook until reduced by half. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Mushroom: Make Basic Sauteed Chicken (No. Top each with a slice of provolone during the last minute.Ĩ. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Saltimbocca: Make Basic Sauteed Chicken (No. Cut a pocket in the side of 4 small chicken breasts fill with the cheese. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Stir in 1 tablespoon grainy mustard pour over the chicken.Ħ. Add 3/4 cup chicken broth simmer until reduced by half. Cook 1 chopped apple in the drippings, 2 minutes. Apple-Mustard: Make Basic Sauteed Chicken (No. Stir in the juice of 1 lime pour over the chicken.ĥ. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce simmer 5 minutes. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Hoisin-Plum: Make Basic Sauteed Chicken (No. Pour over the chicken top with blue cheese.Ĥ. Add 3/4 cup chicken broth simmer 5 minutes. Cook 3 sliced shallots in the drippings, 2 minutes. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. Serve the chicken with the spicy honey and slaw.3. Season with salt and pepper and mix very well to combine. Thinly slice the cabbage and shred the carrot on the large side of a box grater. Transfer to an airtight container to store at room temperature for up to 1 month.įor the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.įor the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.īake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Scatter the crushed cornflakes into a shallow dish. In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Add the chicken pieces into the bowl and toss to coat each piece. In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Lay out the chicken and pat each piece dry with a piece of paper towel. For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack.
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