Tag: chicken
Easy Chicken Stock
Q U I C K T I P S: If you are freezing, you may want to ladle off some of the excess fat on the surface. (The fat helps preserve the stock in the fridge, but doesn’t help it in the freezer.) If freezing, […]
Pan Seared Chicken Breast with Mustard-Cream Sauce
Pan Seared Chicken Breast with Mustard-Cream Sauce
June 24, 2017
: 4
: 15 min
: 15 min
: 30 min
: Easy
Ingredients
- 4 boneless chicken breast halves (6 ounces each)
- Coarse salt and fresh ground pepper
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoon Dijon mustard
- 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)
Directions
- Step 1 Sprinkle each chicken breast with 1/4 teaspoon each salt and pepper. Refrigerate for 30 minutes.
- Step 2 In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts. Cook 10 to 12 minutes (turn chicken after about 5 minutes so you do not overcook). Transfer to a plate. Keep warm.
- Step 3 Pour the wine into the hot skillet. Cook, stirring until reduced by half (about 1 minute). Whisk in the heavy cream, mustard, and tarragon. Cook, whisking, until thickened (about 2 minutes)
- Step 4 Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the sauce over chicken.
- Step 5 Enjoy!
Add a side of Oven Roasted Asparagus!
Quick Tip:
The first choices of white wine I would buy for cooking are Pinot Grigio, unoaked Chardonnay and Sauvignon Blanc. Another thing to note when choosing which dry white wine to buy is the alcohol percentage because you don’t want anything too strong. Go for dry crisp white wines that have an alcohol percentage of 10 to 13%. The higher the alcohol percentage, the longer it will take to reduce and the less acidity it will add to the meal which is one of the main reasons why people cook with white wine.
Avoid buying white wines that are specifically labelled “cooking wines” because they actually contain additives and high salt levels.
Curry Rub
Just about any herbs or spices that are typically combined, can be made into a rub. Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about one teaspoon for every three quarters of a pound, Unlike most marinades, […]
Lemon-Herb Rub
Just about any herbs or spices that are typically combined, can be made into a rub. Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about one teaspoon for every three quarters of a pound, Unlike most marinades, which often require overnight soaking, rubs can be applied just before cooking or up to several hours head. Which rub to use depends on the food you’re preparing. The heartier the food, the stronger the rub should be. Enjoy!
Lemon-Herb Rub
May 29, 2017
: 9 Teaspoons
: 5 min
: 5 min
: Easy
Ingredients
- 1 tablespoon dried tarragon
- 1 tablespoon grated lemon zest
- 4 dried bay leaves, crumbled
- 3 garlic cloves, minced
- 1 1/2 teaspoons coarse salt
- 3/4 teaspoon ground black pepper
- 3 teaspoons olive oil
Directions
- Step 1 In a small bowl, mix ingredients. This bold and zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky whitefish (such as halibut,cod, or snapper). Enjoy!
Spicy Paprika Rub
Just about any herbs or spices that are typically combined, can be made into a rub. Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about one teaspoon for every three quarters of a pound, Unlike most marinades, […]