Time 30m Yield 2 servings. Number Of Ingredients 10 Steps:
Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in butter on both sides until no longer pink. Stir in the broth, wine or additional broth and yellow pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced by half. Stir in the tomato and cilantro.
Time 1h Yield 4 serving(s) Number Of Ingredients 16 Steps:
Put the first 6 ingredients in your blender or food processor and process into a paste/pulp. Heat the oil in a large frying pan or Dutch oven, when hot enough pour the pepper paste in and on a medium high heat fry for 10 minutes. Add the milk and chicken stock. Then add the chicken and stir, add the zucchini a few minutes later. Bring to the boil, lower the heat, cover and simmer for 10- 15 minutes or until the chicken is tender. In the meantime cook the pasta according package instructions, drain when cooked, and put in a large warm dish. Check the seasoning of the chicken dish, If you find the sauce too thick you can add some more chicken stock, it depends how much moisture the zucchini will release, add half of the basil, mix and put half of the chicken on top of the pasta, mix, then pour over the remaining. Sprinkle the rest of the basil on top together with the pine nuts. Serve.
Time 40m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Combine onions, ginger, garlic, almonds, peppers, cumin , coriander, turmeric, cayenne and salt in a food processor or blender. Blend until you have a smooth paste. Put the oil in a large, wide non-stick pan and heat til hot. Pour in all the paste from the food processor. Stir and fry the paste for 10-12 minutes or until you can see the oil forming tiny bubbles around it. Put in the chicken, with the water, lemon juice and pepper and bring to a boil. Cover, turn heat to ow and simmer gently for 25mins. Stir a few times during this cooking period.
Time 30m Yield 6 servings Number Of Ingredients 16 Steps:
For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate. For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot. Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up. When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side. Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes. Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool. Shred the chicken. Add the beans to the pot with the broth. Increase the heat to high, cover and cook until crisp-tender, 7 minutes. Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain. Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt. Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside. Add the remaining 1 tablespoon olive oil and the garlic to the skillet. Cook until softened, about 1 minute. Add the bread. Cook, stirring often, until golden, about 5 minutes. Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt. Puree until smooth; transfer to a large bowl. Add the chicken to the red pepper sauce; season with salt and toss. Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds.
Time 20m Yield 4 servings Number Of Ingredients 10 Steps:
Cut chicken breasts in half, and thoroughly wash and dry. Season with salt and pepper. Preheat oven to 350 degrees. Meanwhile, heat olive oil over moderately high heat. Add breasts and saute 2 to 3 minutes on each side, or until golden. Bake in preheated oven 5 to 7 minutes, basting once. Skin should be crisp and springy to touch. Remove from pan and keep warm. Discard remaining oil in pan. Add butter and saute shallots until soft but not brown. Pour white wine into pan and bring to simmer. Stir, scraping bottom and sides, until liquid is reduced to about Y cup. Add chicken stock and reduce liquid to approximately 1 cup, scraping brown bits from pan. Add heavy cream and simmer until liquid thickens, being careful not to let it boil over. Add pureed peppers and stir until heated through. Place a quarter of the mixture on each of four plates. Put two breast halves on top of each; sprinkle with mixed herbs.
Time 30m Yield 2 Number Of Ingredients 10 Steps:
Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken and shake to coat. In a large skillet, brown chicken in butter on both sides. Stir in the broth, wine or additional broth and yellow pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced by half. Stir in the tomato and cilantro.
Time 45m Yield 6 Number Of Ingredients 16 Steps:
Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 minutes, or until tender. Drain. Meanwhile, in a shallow dish, mix together 1/4 cup flour, black pepper and cayenne pepper. Coat the chicken in the flour mixture, shaking off the excess. Heat the oil in a large skillet over medium heat. Add chicken pieces and cook until browned on the outside and no longer pink inside. Remove to a plate and keep warm. Add the bell pepper, onion, garlic and jalapeno pepper to the skillet; cook and stir over medium heat for about 5 minutes. Stir in the chicken broth, Worcestershire sauce and milk. Bring to a simmer. Stir in 1 tablespoon of flour and simmer over medium-low heat until the sauce starts to thicken. Remove from the heat and stir in sour cream and Monterey Jack cheese until melted. Return chicken to the pan and stir to coat with sauce. Serve chicken and sauce over pasta.
Time 4h10m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt. slow cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables., Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice.
Time 1h5m Yield 6 - 8 servings Number Of Ingredients 13 Steps:
Dry chicken pieces thoroughly. Heat oil in a large heavy skillet or casserole and brown the chicken pieces a few at a time over high heat. Set chicken aside as it is browned. Reduce heat and add the onions, garlic, green pepper and red pepper. Saute until tender but not brown. Stir in the lemon juice and wine. Return the chicken to the pan, baste with the juices, add the bay leaf and season lightly with salt and pepper. Cover and allow to simmer until the chicken is cooked through, about 30 minutes. Transfer the chicken to a heated platter and cover to keep warm. Boil down the pan juices until reduced by about one-third, then whisk in the butter bit by bit to thicken the sauce. Taste and reseason if necessary. Spoon the sauce over the chicken, sprinkle with parsley and garnish with lemon slices.
