Chicken breast recipes

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                                      Chicken breast recipes healthy 

No more boring birds! A fast and family-friendly weeknight staple, chicken is a go-to protein choice for busy family cooks. Chicken breasts, in particular, are a must for busy families—they're versatile, affordable.

Preparation                       Cooking                                 Portion(s)

20 minutes                       30 minutes                           04 to 8 servings

Charred Lemon Chicken Piccata

Lightly charring the lemon slices intensifies their flavor and creates a gorgeous look for this delicious chicken dinner. Be sure to include any of the sweet, tangy liquid the lemons give off in the bowl; it adds incredible depth to the sauce.

🚩Ingredients :

  ✔️2 small lemons, cut into thin rounds
  ✔️1 1/2 teaspoons sugar
  ✔️ 4 garlic cloves, halved
  ✔️4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
  ✔️1/2 teaspoon kosher salt, divided
  ✔️ 1/2 teaspoon freshly ground black pepper
  ✔️ 1 tablespoon olive oil, divided
  ✔️ 2 tablespoons unsalted butter, divided
  ✔️1 teaspoon grated shallot
  ✔️1/2 teaspoon grated garlic
  ✔️ 2 teaspoons olive oil
  ✔️1 oregano sprig
  ✔️ 1 thyme sprig
  ✔️1/2 cup dry white wine
  ✔️1 cup unsalted chicken stock (such as Swanson)
  ✔️1 teaspoon all-purpose flour
  ✔️1 tablespoon capers, rinsed and drained
  ✔️2 tablespoons chopped fresh flat-leaf parsley
  ✔️1/2 cup onion finely chopped
  ✔️2 teaspoons garlic minced
    🚩Instructions :

      ✔️Combine lemon slices, sugar, and garlic in a medium bowl.

      ✔️Sprinkle chicken with 3/8 teaspoon salt and pepper. Warmth an enormous skillet over medium-high warmth. Add 2 teaspoons of oil, whirl to cover. Add chicken to skillet; cook 4 minutes on each side or until done. Spot chicken on a plate. Add staying 1 teaspoon oil to the dish; whirl to cover. Add the lemon blend to the dish; cook 1 moment or until lemon cuts are delicately seared, turning incidentally. Return lemon blend to a bowl.

      ✔️Wipe container with paper towels. Warmth dish over medium warmth. Add 1/2 teaspoons margarine to skillet; whirl until spread melts. Add shallot, 1/2 teaspoon ground garlic, oregano branch, and thyme twig; cook 1 moment. Add wine to the dish, scratching skillet to extricate sautéed bits. Heat to the point of boiling; cook 3 minutes or until fluid nearly vanishes. Add staying 1/8 teaspoon salt, stock, and flour to the dish, mixing with a whisk. Heat to the point of boiling; decrease warmth, and stew 3 minutes or until fluid is diminished to around 2/3 cup. Eliminate skillet from heat; dispose of oregano and thyme twigs. Mix in excess 1/2 tablespoons margarine and escapades, mixing until spread melts. Return chicken and any juices to skillet; go to cover with sauce. Top chicken with the lemon blend. Sprinkle with parsley.


Pan-frying chicken breast with brown butter 

Browned butter is the quick cook’s best-kept secret: Less than two minutes in the pan caramelizes the milk solids in butter for a fragrant, nutty note in any dish. Try not to chop the tomatoes too finely; you want them somewhat chunky so they’ll break down in the sauce faster, but you also want them to retain some shape. If your chicken breasts are larger than 6 ounces (some can be as big as 12 ounces), halve the two breasts horizontally instead of pounding them thin. Serve over a bed of whole-wheat couscous, whole-grain polenta, or brown rice.

🚩Ingredients :
  ✔️ 4 (6-oz.) skinless, boneless chicken breasts
  ✔️3/4 teaspoon kosher salt, divided
  ✔️ 3/4 teaspoon black pepper, divided
  ✔️2 tablespoons olive oil, divided
  ✔️2 tablespoons unsalted butter
  ✔️6 garlic cloves, sliced
  ✔️2 cups halved grape tomatoes
  ✔️3 tablespoons fresh flat-leaf parsley leaves
  • 🚩Instructions :
  • ✔️Spot chicken bosoms on a cutting board; pound to a 1/2-inch-thickness utilizing a meat hammer or little, hefty skillet (every one of the four bosoms should fit in one enormous skillet). Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.

    ✔️Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken to pan; cook 4 to 5 minutes on each side or until done. Remove from pan; keep warm. Do not wipe the pan clean.

    ✔️Lessen warmth to medium. Add staying 1 tablespoon oil, staying 1/4 teaspoon salt, staying 1/4 teaspoon pepper, margarine, and garlic to drippings in the container; cook 2 minutes or until spread simply starts to brown, blending habitually. Mix in tomatoes; cook 2 minutes or until tomatoes are shriveled. Spoon tomato blend over chicken; sprinkle with parsley.


  • Calories 341|
  • Fat 17.3g|
  • Satfat 5.6g|
  • Monofat 8.1g|Poly fat
  •  1.6g|
  • Protein 39g|
  • Carbohydrate 5g|
  • Fiber 1g|
  • Cholesterol 139mg|
  • Iron 1mg|
  • Sodium 443mg|
  • Calcium 36mg|
  • Sugars 4g|
  • Est. added sugars g
    •  Enjoy it...Bon appetit

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