Time 40m Yield 4 servings Number Of Ingredients 13 Steps:
Season the chicken with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot but not burning, add the chicken and sear for 3 minutes on each side. Remove from the skillet and set aside. Using the same skillet, add the garlic and shallot and cook over medium heat for 1 minute. Add the chicken stock and wine and cook until slightly reduced, about 10 minutes. Add the sliced mushrooms and lower the heat to a simmer. Return the chicken to the skillet, cover and cook until the chicken is cooked through, an additional 10 minutes. Add the raspberries, butter, balsamic vinegar and lemon zest, and continue cooking, uncovered, for 1 minute.
Yield Makes 4 servings Number Of Ingredients 20 Steps:
For raspberry sauce: Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper. For chicken: Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl. Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat. Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet. Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes. Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes. Sprinkle thyme and 1/4 tsp salt over chicken. Add chicken to pan; saute 6 minutes on each side. Remove chicken from pan and keep warm. Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt. To Serve:. Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Gather the ingredients. Put chicken breast halves between sheets of plastic wrap; gently pound to flatten to an even thickness. If the chicken breasts are large, slice them in half horizontally to make cutlets. Sprinkle with salt and pepper; drizzle or brush with balsamic vinaigrette. Cover and refrigerate. Clean the raspberries and put a few aside for garnish. In a saucepan, combine berries, jam, vinegar, tarragon, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil. Reduce heat to low and simmer for about 5 minutes, stirring frequently. Let cool slightly. Spoon about 2 to 3 tablespoons of the sauce into a bowl, then strain the remaining raspberry sauce through a fine mesh strainer into the same bowl. Keep warm or refrigerate the sauce and warm it up when ready to serve. Grill chicken pieces over medium coals for about 3 minutes on each side, or until cooked through. Alternatively, pan grill or broil the chicken breasts. Arrange the chicken on a platter or individual plates. Spoon raspberry sauce over the chicken pieces and garnish with some fresh berries, if desired.
Time 15m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Place the chicken between two pieces of parchment paper and pound to about 1/2" thickness. Pound all the pieces to uniform thickness. Season chicken with salt and pepper. Warm the butter in a large non-stick frying pan over medium heat. Cook until {{lightly}} browned and nutty but NOT burnt. Add the oil to the pan and heat. Add the chicken breasts and cook for about 5-6 minutes on each side or until browned. Remove the chicken to a platter and keep warm. Add the white wine, and vinegar to the pan. Using a spatula, scrape up the brown bits (fond) from the bottom of the pan. Place the raspberries in the pan and raise the heat to high. Cook mixture until sauce is reduced and has thickened slightly. Pour the sauce over the warmed chicken and serve immediately. Garnish with lemon zest and fresh parsley.
Time 20m Yield 4 servings Number Of Ingredients 12 Steps:
Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper. Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside. Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.
Time 26m Yield 4 servings Number Of Ingredients 10 Steps:
On a cutting board, slice the chicken breasts in half horizontally, creating 2 cutlets. Place the cutlets, 1 at a time, in a large zip-top bag and use a meat mallet to pound to ¼-inch-thick. Transfer the chicken to a cutting board and pat dry with a paper towel. Season the chicken on both sides with salt and pepper. In a shallow bowl, whisk together the flour, 1 teaspoon of salt, and 1 teaspoon of pepper. In another shallow bowl, beat the eggs. Add the panko and Parmesan to a third shallow bowl and whisk to combine. Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko-Parmesan mixture, making sure all sides are covered. Transfer the chicken to a clean cutting board. Heat the vegetable oil in a large pan over medium-high heat until shimmering. Working in batches if needed to avoid overcrowding the pan, add the chicken and cook until golden brown and cooked through, 2-3 minutes per side. Transfer the chicken to a paper towel-lined plate and season with salt. Garnish the chicken cutlets with the parsley and serve with lemon wedges for squeezing on top. Enjoy!
Time 30m Yield 8 servings. Number Of Ingredients 8 Steps:
Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet., Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Remove chicken to serving platter and keep warm. Add cream to skillet. Bring to a boil. Boil for 2 minutes or until slightly thickened, stirring occasionally. Serve sauce with chicken.
