Chicken Breasts

[Gateway Fan]

I have some fresh chicken breasts in the frig and am looking for a different way to prepare them. What is your favorite preparation/recipe?

[cheeseczar]

http://www.bonappetit.com/recipes/2012/08/chicken-breasts-dijon

[Frank Capua]

I still grill them the way my Dad taught me... I marinate them over night in the fridge in Wishbone Zesty Italian dressing and then while they are on the Weber I slather them in garlic butter each time I rotate them.

And I don't care if that's too simple cause that's the way I like them.

[Niseguy]

My favorite

SAUTEED CHICKEN BREAST CUTLETS
serves 4
To minimize the amount of time the cutlets wait in the oven, prepare
the sauce ingredients before sautéing the chicken.

Rinse and thoroughly dry 4 boneless, skinless chicken breasts (this should be about 1 1/2 pounds total). Generously season both sides of each breast with salt and pepper and dredge one at a time in 1/4 cup flour placed in a shallow dish; shake gently to remove excess flour and set aside. Heat 1 1/2 tablespoons each butter and vegetable oil in 12-inch heavy-bottomed skillet over high heat, swirling to melt butter. When foam subsides and butter begins to color, place cutlets in skillet, skinned side up. Reduce heat to medium-high and sauté without moving until nicely browned, about 4 minutes. Turn cutlets over and cook on other side until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes. Transfer cutlets to plate, cover loosely with foil, and keep warm in 200-degree oven while preparing one of the following sauces.

LEMON SAUCE WITH PROSCIUTTO AND SAGE

2 medium garlic cloves, sliced thin
15 medium whole fresh sage leaves
2 tablespoons juice from 1 lemon
1 cup chicken stock or low-sodium canned chicken broth
3 tablespoons butter, softened
1 slice prosciutto (1/4-inch thick, about 1 1/2 ounces), diced fine
Salt and ground black pepper

Follow recipe for Sautéed Chicken Breasts, leaving fat in skillet. Set skillet over medium heat. Add garlic and sage leaves; sauté until garlic is fragrant and sage crisps, 1 to 2 minutes. Add lemon juice and bring to boil, scraping up browned bits from bottom of skillet with wooden spoon. Add chicken stock, increase heat to medium-high and bring to boil, stirring occasionally, until reduced to 1/4 cup, about 8 minutes. Off heat, swirl in butter, and add prosciutto. Season to taste with salt and pepper. Spoon sauce over cutlets; serve immediately.

[Snow61]

I have some fresh chicken breasts in the frig and am looking for a different way to prepare them. What is your favorite preparation/recipe?

bone in or boneless? skin on or skinless?

http://www.bonappetit.com/recipes/20...-breasts-dijon

That looks really good. I stopped my subscription to Bon Appetite a few years ago so I'm glad you shared.

My favorite

SAUTEED CHICKEN BREAST CUTLETS
serves 4
To minimize the amount of time the cutlets wait in the oven, prepare
the sauce ingredients before sautéing the chicken.

Rinse and thoroughly dry 4 boneless, skinless chicken breasts (this should be about 1 1/2 pounds total). Generously season both sides of each breast with salt and pepper and dredge one at a time in 1/4 cup flour placed in a shallow dish; shake gently to remove excess flour and set aside. Heat 1 1/2 tablespoons each butter and vegetable oil in 12-inch heavy-bottomed skillet over high heat, swirling to melt butter. When foam subsides and butter begins to color, place cutlets in skillet, skinned side up. Reduce heat to medium-high and sauté without moving until nicely browned, about 4 minutes. Turn cutlets over and cook on other side until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes. Transfer cutlets to plate, cover loosely with foil, and keep warm in 200-degree oven while preparing one of the following sauces.

LEMON SAUCE WITH PROSCIUTTO AND SAGE

2 medium garlic cloves, sliced thin
15 medium whole fresh sage leaves
2 tablespoons juice from 1 lemon
1 cup chicken stock or low-sodium canned chicken broth
3 tablespoons butter, softened
1 slice prosciutto (1/4-inch thick, about 1 1/2 ounces), diced fine
Salt and ground black pepper

Follow recipe for Sautéed Chicken Breasts, leaving fat in skillet. Set skillet over medium heat. Add garlic and sage leaves; sauté until garlic is fragrant and sage crisps, 1 to 2 minutes. Add lemon juice and bring to boil, scraping up browned bits from bottom of skillet with wooden spoon. Add chicken stock, increase heat to medium-high and bring to boil, stirring occasionally, until reduced to 1/4 cup, about 8 minutes. Off heat, swirl in butter, and add prosciutto. Season to taste with salt and pepper. Spoon sauce over cutlets; serve immediately.

Top Chef would call that a deconstructed Chicken Saltimbocca.

[Gateway Fan]

bone in or boneless? skin on or skinless?




That looks really good. I stopped my subscription to Bon Appetite a few years ago so I'm glad you shared.



Top Chef would call that a deconstructed Chicken Saltimbocca.

Boneless and skinless

[Frank Capua]

I guess Snow has no love for my Dad's simple recipe for grilling chicken... but it got me so excited I put a couple chicken breasts in the fidge to marinate to grill tomorrow.

It was best since my Weber had been on a steady diet of beef steak most of this month.

Oh and these have bones and skin... I can eat the good parts so long as I watch my portions.

[Snow61]

I guess Snow has no love for my Dad's simple recipe for grilling chicken... but it got me so excited I put a couple chicken breasts in the fidge to marinate to grill tomorrow.

It was best since my Weber had been on a steady diet of beef steak most of this month.

Oh and these have bones and skin... I can eat the good parts so long as I watch my portions.

Oops! Sorry Frank. I think your chicken sounds delicious. It's brushed with garlic butter; how could it not be?

[Snow61]

Boneless and skinless

This is one of our favorites for boneless, skinless chicken:



Chicken Paillard



4 Boneless, skinless chicken breasts
1 C AP flour
3/4 C Panko bread crumbs
3/4 C Seasoned dry bread crumbs
1/2 C Freshly grated parmesan, plus extra for serving
3 Eggs, whipped slightly with a splash of milk
Salt & freshly ground black pepper
1 T Butter
1 T Olive oil

Arugula or Salad greens

Lemon Vinaigrette: Whisk ingredients in a small bowl.
1/4 C Lemon juice (approx. 2 lemons)
1/2 C olive oil
1/2 t. kosher salt
1/4 t. ground black pepper


Directions:

Combine bread crumbs and grated parmesan in a shallow bowl and set aside. Prepare egg wash, set aside.

Pound chicken breasts with a mallet until 1/4 inch thickness. Season breasts with salt & pepper. Dredge breast through the flour seasoned with salt & pepper then through the egg wash and then through the bread crumbs until coated. Place on a cookie sheet and let rest for 10 minutes in the refrigerator.

Add butter and oil to a skillet over medium heat and brown chicken 2 to 3 minutes on each side.

Place chicken on plate and top with salad dressed with lemon vinaigrette and top with shaved parmesan.



ZUL8TR has probably posted up a pic of this dish somewhere.


edit: Yep, he had...in the what's for dinner tonight thread:

[cheeseczar]

We had simple pan fried boneless breasts with sauteed mushrooms and onions, smothered with swiss cheese last night.
I'm having it again for lunch, sans the bun today.

[Frank Capua]

I have a great recipe for Moroccan Chicken with Saffron twigs and pine nuts where you pan fry the boneless chicken breasts before putting all the good stuff in the pan with it and then you serve it over a vegetable couscous...

But I can't find it for the life of me.

Ever since checking out the Saffron Cafe I can't seem to get enough couscous or saffron for that matter.

[Gateway Fan]

Thanks everyone. I wound up going with a Memphis style dry rub and grilled them low-and-slow. Pasta with an herb-butter sauce as a side along with some peas. Yummy.

[comfortably numb]