Wednesday, June 6, 2018

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Keeping Abreast of Chicken Recipes

Keeping Abreast of Chicken Recipes

Keeping Abreast of Chicken Recipes
Keeping Abreast of Chicken Recipes

It's obvious from looking in the meat case in the supermarket, where chicken breasts in various forms (from bone and skin on to boneless and skinless) are heaped high, that the poultry cut is in big demand.
But though chicken breast meat is relatively low in fat and cooks in minutes, it has a downside. It is bland - and no one wants to give up the flavor.
So it's time to stimulate our imaginations and put our seasonings to work.
Think of chicken breast meat as a base, just like rice. Add herbs and condiments and taste the difference.
Baked breast with tarragon chicken  -flavored rice is a delicious example. Shallot, mushrooms, sherry, cream and mustard transform chicken into a rich dish that can be prepared in minutes.
Those who value chicken for its low-fat virtues can adapt the recipe by cutting the cream. Either way, it's a painless solution to the chicken deficit problem. BAKED CHICKEN BREAST WITH TARRAGON-FLAVORED RICE
2 large chicken breast halves, skinned and boned
Freshly ground white pepper
2 tablespoons olive oil, divided
1 shallot, minced
1 cup chopped mushrooms (about 1/4 pound)
1/4 cup dry sherry
1/3 cup whipping cream
1 tablespoon Dijon-style mustard
Tarragon-flavored rice 
Place chicken between two sheets of waxed paper; pound to an even 1/2-inch thickness.
Season to taste with salt and pepper.
Heat 1 tablespoon oil in medium ovenproof skillet.
Add shallot and mushrooms; saute over medium heat 5 minutes.
Push mushroom mixture to side of skillet. Add remaining 1 tablespoon oil.
Add chicken to skillet; brown on both sides over medium-high heat, 1 to 2 minutes per side.
In a cup, stir together sherry, cream, mustard, 1/2 teaspoon salt and pepper to taste. Pour sauce over chicken. Stir in the mushroom-shallot mixture. Bake in a preheated 450-degree oven 8 to 10 minutes, or until chicken is cooked through.
While chicken is cooking, prepare rice. Chicken can stand, covered, while rice finishes.
To serve, spoon tarragon-flavored rice onto a serving plate. Top with chicken and sauce. Serve immediately.
Yield: 2 servings.
Reduced-fat variation: Saute mushroom mixture and chicken in olive oil 5 to 6 minutes per side, or until done, not just until browned. Transfer mushroom mixture and chicken to serving dishes. Add sherry to skillet; cook over high heat, scraping up any browned bits, 5 minutes, or until sauce is syrupy. Add 1 teaspoon mustard, or to taste. Season to taste with salt and pepper. Spoon sauce over chicken and mushrooms. Serve rice on the side. TARRAGON-FLAVORED RICE
1 1/2 cups chicken broth
3/4 cup converted rice, uncooked
1/4 teaspoon crushed dried tarragon
Freshly ground white pepper
Bring chicken broth to a boil in small pan. Stir in rice and tarragon.
Reduce heat to low. Simmer, covered, 20 minutes, or until rice is tender and broth is absorbed.
Season to taste with salt and pepper. Toss gently.


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