Category: Sauteed

4 breasts, skinless and boneless Salt & pepper TT 2 TBS EVOO 4 sprigs thyme or 1 tsp dried 2 TBS shallots finely chopped 2 tsp garlic finely chopped 2 tsp lemon zest 3 TBS lemon juice 1/2 cup chicken broth 2 TBS butter

½ cup olive oil 3 garlic cloves, grated or pressed 1 tsp red pepper flakes ½ tsp coarse salt 1 lb chicken breasts, ½” thick 1 lemon, zested and quartered ¼ tsp dried oregano salt & pepper tt 3 TBS capers Combine oil, garlic, pepper, salt over low heat until toasted. Season chicken with lemon […]

Olive oil, salt, pepper 4 chicken thighs, skin on, bone in 1 bunch green onions, cut in 1″ pieces 4-5 Fuyu persimmons, cut into wedges Fresh cilantro Lightly salt & pepper chicken thighs and sautee in oil, remove from pan Sautee onions, return thighs to pan Add scant amount of wine for braising, cover pan, […]

12 pitted kalamata olives, divided 3 tbsp fresh bread crumbs 3 tbsp minced oil-packed sun-dried tomatoes 1 tbsp minced lemon zest 2 cloves garlic 1 tsp dried oregano 2 boneless, skinless chicken breast halves (6 oz each), trimmed of fat 2 tsp extra-virgin olive oil 1/4 cup diced onion 1/4 cup dry white wine 1 […]

4-6 halves of boneless skinless chicken breasts, trimmed of extraneous fat and connective tissue, tenders removed, and pounded to about equal thickness Extra Virgin olive oil Butter  – 3-4 tablespoons depending on amount of chicken Flour – 1/4 to 1/2 cup Mushrooms – I usually use a mix of crimini and available fresh wild mushrooms. […]

While chicken breast may not have a great deal deal of personality, they certainly are convenient, versatile and easy to cook. This recipe calls for them to be topped with a savory sweet pepper and tomato mixture. This recipe is from “New Home Cooking,” by Florence Fabricant. 1 Tbsp extra virgin olive oil juice of […]

1 9-ounce box of frozen artichoke hearts, thawed 2 Tbsp olive oil, plus more if needed 4 skinless, boneless chicken breast halves salt and freshly ground pepper 1/2 pound mushrooms, quartered 2/3 cup chicken broth 1/2 cup white wine vinegar 1 Tbsp chopped fresh tarragon, or 1/2 tsp dried tarragon 1 clove garlic, minced 1/2 […]

2 boneless and skinless chicken breast, weighing 3/4 pound each 1 large garlic clove, split salt and pepper to taste 2/3 cup Caesar dressing Cut the chicken breast in half and trim off cartilage and fat. Pound each half to an even 1/2-inch thickness. Rub the chicken on all sides with garlic and season with […]

2 tsp sage 1/4 cup chicken stock 2 Tbsp butter 4 boned chicken breast Simmer rubbed sage in chicken stock until almost all the liquid has evaporated. Remove from heat and swirl in butter. Season with pepper and strain. Pound chicken breast until 1/4-inch thick. Brush with the sage butter and broil 4-inches from a […]

2 large seeded, stemmed tomatoes 1/2 red onion, finely chopped 1/4 cup chopped fresh dill 1 minced garlic clove 4 Tbsp olive oil 3 Tbsp vinegar salt and pepper to taste 4 boned chicken breasts Chop tomatoes. Combine with onion, dill, garlic clove, olive oil, vinegar and salt and pepper to taste. Pound chicken breast […]

4 boned chicken breast 1 cup Ranch dressing Pound chicken breast until they are an even thickness of about 1/4 inch. Marinate in Ranch dressing for 1 hour. Lift from the marinade and broil 4 inches from a high flame until browned and firm, about 2 to 3 minutes per side.

10 oil-cured sun dried tomato with 1/2 cup of their oil 1 bunch basil leaves, finely chopped 1 tsp minced garlic 2 Tbsp freshly grated Parmesan cheese 1 Tbsp virgin olive oil salt and pepper to taste 4 boned chicken breast Puree sun dried tomatoes with their oil. Combine with basil, garlic, Parmesan cheese, olive […]

4 skinned and boned chicken breast 6 Tbsp butter garlic powder salt and white pepper 1/3 cup sherry 2 green onions, chopped 1/2 pound mushrooms, sliced 1 Tbsp capers dash lemon juice In a large skillet, saute chicken in butter until browned on both sides. Season with garlic powder, salt and pepper. Bring to a […]

Fred Halpert’s guests will often be served this meal from the grill. 1/2 cup olive oil 4 medium zucchini, cut in half 4 yellow squash, cut in half 2 red onions, peeled, cut in 1/2-inch slices 3 large Russet potatoes, cut into 1/2-inch slices salt and pepper to taste 3 garlic cloves, peeled eight 7 […]

3 whole chicken breast 1 cup lightly packed basil 1/4 cup Parmesan 1/4 cup + 1 1/2 Tbsp olive oil 1 small garlic clove 1 1/2 Tbsp butter about 1/3 cup flour basil sprigs Bone, skin and split breasts. Place each half between pieces of plastic wrap and pound until 1/4 inch thick. Cover and […]

2 chicken breasts, halved Flour 4 Tbsp butter 2 Tbsp vegetable oil Dijon-style mustard 1 medium size onion, finely chopped 1/2 cup finely chopped mushrooms 2 Tbsp minced parsley Salt and freshly ground pepper 1 cup heavy cream Lemon juice Preheat oven to 350 degrees. Pat chicken dry with paper towels and dust lightly with […]