This is the fastest:
Chicken with lemon and mint
This is a very nice and easy dish. The combination of lemon and mint has a wonderful taste and aroma and is unbelievably easy to make.
Cuisine French
Main ingredients Chicken breasts, Mint, Lemon juice
Time of preparation 15 Minutes
Time of cooking 20 Minutes
Serving 4
Ingredients 500 g Chicken Breasts ,sliced
4 tbsp Butter
1/4 cup Lemon Juice
1/2 cup Flour ,
Salt
White Pepper
1 tbsp Mint , fresh and chopped
Directions
Wash chicken breasts well and drain. Cut thick slices crosswise in half. Rub breasts with salt and white pepper.
Dip chicken pieces in flour to coat well. Tap on chicken to get rid of excess flour.
In a large non-stick skillet, melt 2 tbsp butter. Add chicken breasts and pan-fry on both sides until golden. Remove from skillet.
In the same skillet, add remaining butter. Add lemon juice and chopped mint stirring constantly with a wooden spoon. Bring to boil then remove from heat.
Arrange chicken breasts on a serving platter and pour hot sauce over them. Serve immediately.
Tip
This recipe would be deliciously served with Farm Frites Croquette potatoes.Your best FAST recipe for chicken breast, please?
Skin the chicken breasts. (I like boneless, skinless chicken breasts) In a bowl mix 1 cup brown sugar and 1 cup Tabasco sauce. (you can add a little water and cut back the Tabasco if you don't want in that hot). Grill the chicken and baste with the sauce.
It is sweet and spicy...and really easy!Your best FAST recipe for chicken breast, please?
Season with salt and pepper to taste. Rub with a garlic butter and rosemary mix and if using unskinned chicken breast, rub some under the skin and bake at 350 till done. About 20 minutes. Deglaze the pan with some white wine and/or chicken stock for a sauce.
I bake them in an oven @ 350. I use no-fat Italian dressing poured over them. Cooking time depends on the thickness of the chicken breast. Yummy!
Slice up the chicken into thin strips. Chop up your favorite vegetables. Stir fry the chicken and remove. Add the veggies. Put the chicken back in and add teriyaki sauce. Serve over rice. Done like dinner.
Inspired by Alice Cooper, just catch the chicken in the backyard and spread the feathers back and bite down, first the neck and then the breast. If you can control the bird with one hand then you can reach over for salt, pepper and seasonings.
Maybe takes 20 minutes start to finish:
4 skinless breasts
2 beaten eggs
Combine 1/2 c plain bread crumbs, 1/4 grated Parmesan cheese, 1 T garlic powder in Ziploc bag.
Dip breasts in eggs, then shake in bag.
Heat about 1 inch of cooking oil in large skillet, cook breasts approx 6-8 minutes on each side on medium heat until golden brown.
After I brown the chicken, I usually put it in the oven at about 325 while I finish preparing the meal.
I make a sauce of chive cream cheese and chicken broth to drizzle over the breasts prior to serving.
lemon pepper and grill it! 15 minutes should do.
Bake in oven at 350 degrees farenheit. Pour cream of mushroom soup over chicken in a glass pan. Really tasty
Grilling with italian dressing or Montreal Chicken seasoning works great too.
if it's boneless i season with italian dressing or honey dijon dressing or dry spices w/ drizzle of olive oil and stick under broiler for 4-6 min on each side....then i slice thin and put on hogie roll for sandwich or over pasta or on bed of lettuce.......or i mix bread crumbs with chopped herbs from my garden and Parmesan cheese and coat chicken (that i pounded thin) and saute in skillet with thin coat of olive oil
Pour some italian dressing over the breast(s) and season to your desire (i use basil, oregano, garlic powder, pepper, and seasoned salt). Throw on the foreman grill for 7mins. max and enjoy. You can't beat the speed and they taste awesome!
hmm.....mmmmm....put your ckicken in a pan thing with some potatoes and rosemary salt and stuff and wow youve got yoursefl a very good chicken - potatoes meal!!! oh 350 farenhiet
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