365 More Ways to Cook Chicken (365 ways) (32 page)

3.
Serve chicken garnished with lemon wedges and thyme sprigs.

Prep: 10 minutes Cook: 14 to 15 minutes Serves: 4

• ¼ cup flour
  

• ½
  teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 1 pound thinly sliced chicken breast cutlets
  

• 3
  tablespoons butter
  

• ¼ cup minced shallots
  

• 1 cup dry marsala
  

• 2
  teaspoons lemon juice Chopped parsley, for garnish
  

Prep: 5 minutes Cook: 11 to 13 minutes Serves: 4

Milan is the fashion capital of Italy. This presentation is truly a designer dish with its brilliant red and green saucing. Keep the pesto and roasted peppers on hand for any last-minute entertaining occasion. The chicken can be served hot or at room temperature.

• 1
  (7
  ½
  -ounce) jar roasted red peppers, drained
  

• 2 large shallots
  

• 1 tablespoon balsamic vinegar
  

• 3 tablespoons olive oil, preferably extra-virgin
  

• 4 skinless, boneless chicken breast halves
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• ½
  cup prepared pesto sauce
  

• 4 fresh basil sprigs (optional), for garnish
  

1.
Cut 4 thin slices from roasted peppers and reserve for garnish. Place remainder in a food processor. With machine on, drop shallots through feed tube and process 15 seconds. Pour in vinegar and 1 tablespoon of olive oil. Puree until roasted pepper sauce is smooth, about 20 seconds.

2.
Season chicken with salt and pepper. In a large frying pan, heat remaining 2 tablespoons oil. Add chicken and cook over medium-heat, turning once or twice, until white throughout, 10 to 12 minutes.

3.
To serve, spoon about 2 tablespoons each of roasted pepper sauce and pesto alongside each other on serving plates. Use a knife to lightly swirl together and marbleize sauces. Place chicken atop sauces and garnish with reserved roasted pepper slices and basil, if desired.

Prep: 12 minutes Cook: 18 minutes Serves: 6

• 6 skinless, boneless chicken breast halves
  

• 1
  (10
  -ounce) package chopped frozen spinach, thawed and squeezed dry
  

• ¾ cup seasoned dry bread crumbs
  

• ½
  cup shredded mozzarella cheese
  

• 1 egg, beaten
  

• 2 tablespoons butter or vegetable oil
  

• 1
  (10¾
  -ounce) can cream of mushroom soup
  

• 1/3 cup milk
  

• ¼ cup marsala
  

1.
Place each chicken breast between pieces of plastic wrap. Working from center outward, lightly pound with a flat mallet or rolling pin to less than ¼- inch thickness. Remove plastic wrap.

2. In a medium bowl, toss together spinach, ¼ cup of bread crumbs, and cheese. Divide mixture among centers of flattened breasts. Roll up to enclose filling completely, pressing edges together to adhere. Dip rolls into egg, then roll in remaining crumbs to coat lightly.

3.
In a large frying pan, melt butter over medium heat. Add chicken and cook, turning carefully to brown both sides, about 8 minutes. Remove rolls from pan.

4. Add soup, milk, and marsala to pan. Bring to a boil, stirring up browned bits on bottom. Return rolls to pan. Reduce heat to medium-low, cover, and simmer until chicken is white throughout, about 10 minutes.

Prep: 10 minutes Cook: 17 minutes Serves: 6

A real gumbo relies on a traditional roux and long simmering. This version combines browning the chicken with making the roux and cooks in practically no time at all.

• 3
  tablespoons flour
  

• 1 teaspoon dried thyme
  

• 4 cups chicken broth
  

• ¼ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 1 pound skinless, boneless chicken thighs or breasts, cut into 1-inch cubes
  

• ¼ cup vegetable oil
  

• ¼ pound smoked ham, coarsely diced
  

• 4 cups chicken broth
  

• 2 (14
  ½
  -ounce) cans stewed tomatoes
  

• 1 (10-ounce) package frozen sliced okra, thawed
  

• ½ to 1 teaspoon Tabasco or other hot pepper sauce
  

• 3
  cups prepared instant white rice
  

1.
In a plastic bag, shake together flour, thyme, salt, and pepper. Add chicken a few pieces at a time and shake to coat. In a large saucepan, heat oil over high heat. Add chicken and cook, stirring, until richly browned, about 4 minutes.

2.
Add ham and cook 1 minute. Stir in broth, tomatoes, and okra. Bring to a boil. Reduce heat to medium-low, cover, and simmer 12 minutes. Season with Tabasco to taste.

3.
To serve, spoon rice into soup bowls. Ladle gumbo over rice.

Prep: 5 minutes Cook: 17 to 18 minutes Serves: 6

Mole is a complex Mexican sauce with a lengthy list of ingredients and a long cooking time. Commercial chili powder and seasoned stewed tomatoes go a long way toward approximating the flavor in mere minutes.

• 1½ pounds skinless, boneless chicken thighs
  

• ¼ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 2 tablespoons chili powder
  

• 3 tablespoons vegetable oil
  

• ½ teaspoon ground cinnamon
  

• 2 (14
  ½
  -ounce) cans Mexican or “chili-style” stewed tomatoes
  

• ½
  ounce unsweetened baking chocolate, chopped
  

1.
Season chicken lightly with salt, pepper, and 1 tablespoon of chili powder. In a large frying pan or flameproof casserole, heat oil over medium heat. Add chicken and cook, turning once or twice, until browned, about 6 minutes. Stir in remaining chili powder and cinnamon; then add tomatoes and chocolate.

2.
Cover pan, reduce heat to medium-low, and simmer until chicken is tender with no trace of pink, about 8 minutes. Remove chicken to a serving dish. Boil, uncovered, until sauce is slightly reduced and thickened, 3 to 4 minutes. Pour mole over chicken and serve.

Prep: 10 minutes Cook: 17 minutes Serves: 4

• 4 skinless, boneless chicken breast halves
  

• ½ teaspoon salt
  

• 1 tablespoon chopped fresh mint
  

• 1 teaspoon coarsely ground black pepper
  

• 2 ½ tablespoons butter
  

• 3 medium shallots, thinly sliced
  

• 2 ripe, firm peaches, peeled and sliced
  

• ½
  cup dry red or white wine
  

• 2 tablespoons peach brandy Mint sprigs, for garnish
  

1.
Use your hands to flatten chicken breasts to an even thickness. Season with salt, 1 teaspoon of mint, and
½
teaspoon of pepper. In a frying pan, melt 1
½
tablespoons of butter over medium heat. Add chicken and cook, turning once or twice, until golden outside and nearly cooked through, about 12 minutes. Remove from pan.

2.
Melt remaining 1 tablespoon butter in pan. Add shallots and peaches and cook, stirring gently, until peaches are just softened, about 3 minutes. Season with remaining mint and pepper. Stir in wine and peach brandy. Return chicken to pan and simmer 2 minutes.

3.
Serve chicken and sauce garnished with mint sprigs.

Prep: 10 minutes Cook: 18 to 20 minutes Serves: 4

• 4 skinless, boneless chicken breast halves or thighs
  

• ¾ teaspoon dried thyme
  

• ½
  teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 3 tablespoons butter
  

• ½
  cup coarsely chopped pecans
  

• ¼ cup sliced scallions
  

• ¼ cup dry white wine
  

• ¼ to
  ½
  teaspoon Tabasco or other hot pepper sauce
  

1.
Season chicken with thyme, salt, and pepper. In a large frying pan, melt 2 tablespoons of butter over medium heat. Add chicken and cook, turning once or twice, until chicken is white throughout, 13 to 15 minutes. Remove chicken to a platter and cover with foil to keep warm.

2.
Add remaining 1 tablespoon butter and pecans to pan and cook, stirring, until nuts are browned and fragrant, about 3 minutes. Stir in scallions and cook 30 seconds. Add wine and simmer 1 minute. Stir in Tabasco to taste.

3.
Pour sauce over chicken and serve.

Prep: 15 minutes Cook: 12 to 15 minutes Stand: 10 minutes Serves: 4

Serve this very pretty chicken main course with boiled baby carrots and sautéed red peppers for a colorful presentation. Use low-fat mayonnaise and nonfat yogurt, if you like.

• 1 pound skinless, boneless chicken breast halves
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• ½
  cup mayonnaise
  

• ½
  cup plain yogurt
  

• 1 garlic clove, crushed through a press
  

• 1 tablespoon Dijon mustard
  

• ½ cup chopped parsley
  

• 2 tablespoons chopped fresh dill or 2 teaspoons dried
  

1.
In a saucepan or frying pan large enough to hold chicken in a single layer, poach chicken in simmering lightly salted water to cover over medium-low heat until white throughout, 12 to 15 minutes. Drain and cool chicken on a plate in refrigerator for 10 minutes. Season with salt and pepper.

2.
Meanwhile, stir together mayonnaise, yogurt, garlic, mustard, parsley, and dill. Let stand 10 minutes at room temperature.

3.
To serve, spread a thin layer of sauce on serving plates. Cut chicken crosswise on a diagonal into
½
-inch-thick slices. Arrange in fan shapes over sauce. Ladle on a ribbon of remaining sauce.

Prep: 10 minutes Cook: 18 to 20 minutes Serves: 3 to 4

• 6 skinless, boneless chicken thighs
  

• ½
  teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• 1 tablespoon sweet Hungarian paprika
  

• 2 tablespoons vegetable oil or butter
  

• 1 medium onion, thinly sliced
  

• ¼ teaspoon cayenne
  

• ½
  cup dry white wine
  

• ½
  cup heavy cream
  

1.
Season chicken with salt, pepper, and 1 teaspoon of paprika. In a large frying pan, heat oil over medium heat. Add chicken and cook, turning once or twice, until lightly browned, about 5 minutes. Remove chicken to a plate.

2.
Add onion to pan and cook, stirring often, until softened, 3 to 5 minutes. Sprinkle remaining 2 teaspoons paprika and cayenne over onion and stir to mix; then add wine. Bring to a boil, scraping up browned bits from bottom of pan.