365 More Ways to Cook Chicken (365 ways) (33 page)

3.
Return chicken to pan along with any juices that have accumulated on plate. Reduce heat to medium-low, cover, and simmer until chicken is tender with no traces of pink, about 8 minutes. Stir in cream. Raise heat to medium-high and cook 2 minutes, uncovered, until sauce is slightly reduced. Season with additional salt and pepper to taste before serving.

Prep: 10 minutes Cook: 17 to 19 minutes Serves: 4

Fresh shiitake mushrooms are readily available now, but if you can’t get them, use regular fresh mushrooms and a few sliced dried mushrooms (any kind) that have been reconstituted by soaking in very hot water until softened.

• 1 pound skinless, boneless chicken thighs
  

• ½
  teaspoon ground coriander
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• 3 tablespoons vegetable oil
  

• ½
  pound fresh shiitake mushrooms, stemmed, caps sliced
  

• 1/3 cup chopped red onion
  

• 2 garlic cloves, crushed through a press
  

• 1/3 cup chicken broth
  

• 3 tablespoons dry sherry
  

• 2 teaspoons soy sauce
  

• 1 teaspoon hot chili oil
  

1.
Season chicken with coriander, salt, and pepper. In a large frying pan, heat oil over medium-high heat. Add chicken and cook, turning once or twice, until nearly cooked through, 10 to 12 minutes. Remove from pan.

2. Add mushrooms, onion, and garlic to pan drippings. Cook over medium heat, stirring often, 3 minutes. Add broth, sherry, soy sauce, and chili oil.

3.
Return chicken to pan. Partially cover, reduce heat to medium-low, and cook until chicken is cooked through with no trace of pink and mushrooms are tender, about 4 minutes.

Prep: 10 minutes Cook: 16 minutes Serves:4

Pears used for cooking should be slightly underripe—firm, yet yielding slightly to pressure.

• 4 skinless, boneless chicken breast halves
  

• ½ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 1½ teaspoons crumbled leaf sage
  

• 2½ tablespoons butter
  

• ¼ cup chopped shallots
  

• 2 pears, peeled and sliced ¼ inch thick
  

• 2 tablespoons brandy
  

• 1/3 cup dry white wine
  

• 1/3 cup chicken broth
  

• ½ cup heavy cream
  

1.
Season chicken with salt, pepper, and half of sage. In a large frying pan, melt 2 tablespoons butter over medium-high heat. Add chicken and cook, turning once or twice, until lightly browned, about 5 minutes. Transfer to a plate. Add remaining
½
tablespoon of butter, shallots, pears, and remaining sage to drippings in pan. Cook, stirring, 2 minutes. Stir in brandy and cook 1 minute. Pour in wine and broth and bring to a boil, stirring up browned bits clinging to bottom of pan.

2.
Return chicken to frying pan, reduce heat to medium-low, partially cover, and simmer until chicken is white throughout, about 6 minutes.

3.
Remove chicken to a platter and cover with foil to keep warm. Add cream to sauce and boil 2 minutes to reduce slightly. Season generously with pepper and lightly with salt. Pour sauce over chicken and serve.

Prep: 10 minutes Cook: 18 minutes Serves: 4

• 4 skinless, boneless chicken breast halves
  

• Salt and freshly ground pepper
  

• 2 tablespoons olive oil, preferably extra-virgin
  

• 2 garlic cloves, crushed through a press
  

• 3 cups bottled or canned marinara sauce, preferably with green peppers and mushrooms
  

• ¼ pound thinly sliced provolone cheese
  

• 2 tablespoons grated Parmesan cheese
  

1.
Preheat oven to 400°F. Use your hands to flatten chicken to an even thickness. Season with salt and pepper. In a large frying pan, heat olive oil and cook chicken over medium heat, turning once or twice, until golden, about 5 minutes. Transfer to a shallow 2-quart baking dish.

2.
Add garlic to pan drippings and cook until softened and fragrant, about 1 minute. Stir in marinara sauce. Ladle marinara sauce over chicken. Cover with provolone and sprinkle Parmesan cheese on top.

3.
Bake, uncovered, until chicken is white throughout and cheese is melted and tinged with brown, about 12 minutes.

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

• 4 skinless, boneless chicken breast halves
  

• 1 teaspoon dried oregano
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• 3 tablespoons olive oil, preferably extra-virgin
  

• 1 small yellow bell pepper, thinly sliced
  

• 1 small red bell pepper, thinly sliced
  

• 1 small green bell pepper, thinly sliced
  

• 1 medium onion, thinly sliced
  

• 2 garlic cloves, crushed through a press
  

• ½
  cup dry white wine
  

• 1 tablespoon white wine vinegar
  

• 2 tablespoons chopped fresh basil or parsley
  

1.
Season chicken with oregano, salt, and pepper. In a large frying pan, heat 2 tablespoons of oil over medium-high heat. Add chicken and cook, turning once or twice, until lightly browned, about 7 minutes. Remove from pan.

2.
Add remaining 1 tablespoon oil to pan along with all 3 types of bell peppers, onion, and garlic. Cook, stirring often, 2 minutes. Add wine and return chicken to pan. Simmer, partially covered, until chicken is white throughout, 8 to 10 minutes. Stir in vinegar and basil. Simmer 1 minute and serve.

Prep: 10 minutes Cook: 8 to 10 minutes Serves: 4

A colorful blend of vegetables showers this chicken. If you don’t have a food processor, buy shredded peppers and carrots from the supermarket produce or salad section and shred the zucchini on a hand grater.

• 1 medium red bell pepper
  

• 1 medium carrot, peeled
  

• 1 medium zucchini
  

• 1 pound thinly sliced chicken breast cutlets
  

• ½
  teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• ¼ cup olive oil
  

• ⅓ cup minced shallots
  

• ¼ cup chopped fresh mint
  

• ½
  cup dry white wine
  

1.
Shred pepper, carrot, and zucchini in a food processor, using the coarse shredder or julienne disk, or on coarse holes of a hand grater. Set aside. Season chicken with half of salt and pepper.

2.
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook, turning, until golden on both sides and cooked through, 5 to 7 minutes. Remove to a small platter and cover with foil to keep warm.

3.
Add shallots, shredded pepper, carrot, and zucchini, and mint to pan. Reduce heat to medium and cook, tossing, 1 minute. Add wine and simmer, stirring often, 2 minutes. Season with remaining salt and pepper. Spoon vegetables and sauce over chicken. Serve at once.

Prep: 5 minutes Cook: 9 to 12 minutes Serves: 4

• 3 slices of caraway rye bread
  

• 4 skinless, boneless chicken breast halves
  

• ⅔ cup bottled Thousand Island salad dressing
  

• 1 cup drained sauerkraut
  

• 4 slices of Swiss cheese
  

1.
Preheat oven to 500°F. In a food processor, grind bread to make about
1½
cups crumbs. Use your hands to flatten chicken to an even thickness. Dip chicken into salad dressing to coat completely, then dredge in bread crumbs to coat. Place in a single layer on a baking sheet.

2.
Bake until coating is golden brown and chicken is white throughout, 8 to 10 minutes.

3.
Preheat broiler. Divide sauerkraut on top of chicken breasts and top with cheese. Broil until cheese is melted, 1 to 2 minutes.

Prep: 10 minutes Cook: 15 minutes Serves: 4

• ⅛ teaspoon crushed saffron threads
  

• 12/3 cups chicken broth
  

• ¾ pound skinless, boneless chicken breasts, cut into 1-inch chunks
  

• ½
  pound thinly sliced smoked sausage
  

• 2 tablespoons olive oil, preferably extra-virgin
  

• 1 (14
  ½
  -ounce) can stewed tomatoes, preferably Creole-style
  

• 1 cup instant white rice
  

• ¼ cup chopped pimiento-stuffed olives
  

• ½
  teaspoon Tabasco or other hot sauce
  

1.
In a small saucepan, bring saffron and broth to a simmer, stirring to dissolve saffron. Meanwhile, in a large frying pan, cook chicken and sausage in olive oil over medium heat, stirring often, until chicken is white throughout, about 10 minutes. Add tomatoes and rice. Stir in simmering broth mixture.

2.
Remove pan from heat, cover, and let stand until liquid is absorbed, about 5 minutes.

3.
Stir in olives and Tabasco and serve.

Prep: 10 minutes Cook: 14 minutes Serves: 4

Thinly sliced chicken breast cutlets can be substituted for veal in almost any of the classic recipes. Here is a good example.

• ¼ cup flour
  

• ½
  teaspoon salt
  

• ½
  teaspoon freshly ground pepper
  

• 1 pound thinly sliced chicken breast cutlets
  

• 3 tablespoons olive oil
  

• 1 garlic clove, crushed through a press
  

• ½
  cup dry white wine
  

• ½
  cup chicken broth
  

• 1
  ½
  tablespoons lemon juice
  

• ¾ teaspoon grated lemon zest
  

• 4 thin lemon slices, for garnish
  

• 2 tablespoons chopped parsley
  

1.
In a shallow dish, combine flour, salt, and pepper. Dip chicken into seasoned flour to coat lightly. In a large frying pan, heat half of olive oil over medium heat. Add half of chicken and cook, turning once or twice, until white throughout, about 5 minutes. Remove from pan. Repeat using remaining oil and chicken.

2. Cook garlic in pan drippings for 30 seconds. Add wine, broth, and lemon juice. Bring to a boil, stirring up browned bits from bottom of pan. Boil until lightly reduced, about 2 minutes. Stir in lemon zest. Return chicken to pan to reheat, about 1 minute.

3.
Serve chicken and sauce garnished with lemon slices and with parsley sprinkled on top.

Prep: 10 minutes Cook: 19 to 20 minutes Serves: 4

Steak is traditional in this French classic, but I really prefer it made with chicken breasts.

• 4 skinless, boneless chicken breast halves
  

• ½
  teaspoon salt
  

• 2 tablespoons Cognac or coarsely ground black pepper
  

• 3 tablespoons butter
  

• ¼ cup thinly sliced shallots
  

• ½
  pound mushrooms, thinly sliced, wild or cultivated or a combination
  

• ¾ teaspoon dried tarragon
  

• 2 teaspoons cracked or brandy
  

• ½
  cup dry white wine
  

• 2 tablespoons chopped parsley
  

1.
Sprinkle chicken with salt, then use your hands to press in pepper. In a frying pan, melt 1
½
tablespoons of butter over medium heat. Add chicken and cook, turning once or twice, until golden and white throughout, about 12 minutes. Remove from pan.

2.
Melt remaining 1
½
tablespoons butter in frying pan. Add shallots, mushrooms, and tarragon and cook over medium heat, stirring often, until mushrooms are softened, about 5 minutes.