Poultry – Page 8 – Rants Raves and Recipes

November 9, 2013January 27, 2015

Chicken Kiev

Chicken Kiev, a wonderful breaded cutlet with a compound butter in the center. It’s a great dish that’s easy to make with a few tricks, will come out perfectly every time. Like many recipes the origins are muddied and the exact recipe up for debate.

The tricks are simple, pound the cutlet thin, roll tightly,freeze slightly to firm up before breading, and start and end the cooking process flap side down.

You can use any number of flavorings to use in the butter, the choice is yours.

Chicken Kiev Compound Butter Ingredients and Directions

This recipe can serve up to 4, I like to serve extra butter on the side to put on top of the chicken when serving.

1/4 pound butter softened to room temperature.
Juice of 1/2 a lemon
1 clove garlic finely diced
1 tsp dried tarragon
1 tsp dried parsley
1 tsp salt
1 tsp pepper

In a bowl place the butter and other ingredients and mash into a thoroughly combined mixture. Once combined place onto a piece of plastic wrap and roll into a tight log, and place into the freezer.

Chicken Kiev Ingredients

1 chicken breast per person, butterflied and pounded thin
2 Tbs compound butter per breast
2 eggs scrambled with 2 Tbs water & seasoned with 1 tbs Worcestershire
Flour seasoned with salt and pepper
Panko bread crumbs
Salt and pepper
Cooking oil

Directions for Chicken Kiev

The biggest trick to a successful chicken Kiev is to pound the chicken thin and wrap the butter tightly so it doesn’t leach out during the cooking process.

Place a piece of parchment paper or plastic wrap sprinkled with a little water on a sturdy surface. Put the chicken on it and cover with a second piece. Pound until about 1/8 of an inch in thickness. Lightly salt and pepper both sides of the chicken.

Place the butter about 1/3 of the way down the chicken and pull chicken over the butter, then fold in the sides and roll tightly. Place onto a sheet pan or plate flap side down and put into the refrigerator or freezer to firm up.

Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third.

Preheat oven to 350°

Roll the chicken into the flour, dip to cover in the egg wash and place into the panko and bread completely.

In a frying pan with about 1/2 inch of oil brown the chicken flap side down first. Once completely browned on all sides, place into a baking dish and bake for 30 -45 minutes until done.

If it’s chicken I’m in !!!! 5 paws for détente and the chicken

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Chicken Kiev

2013-11-09 19:05:39

Serves 4

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Prep Time

30 min

Cook Time

50 min

Total Time

1 hr 20 min

Prep Time

30 min

Cook Time

50 min

Total Time

1 hr 20 min

Ingredients

Compound Butter
1/4 pound butter softened to room temperature.
juice of 1/2 a lemon
1 clove garlic finely diced
1 tsp dried tarragon
1 tsp dried parsley
1 tsp salt
1 tsp pepper
Chicken Kiev1 chicken breast per person, butterflied and pounded thin
2 Tbs compound butter
2 eggs scrambled with 2 Tbs water & seasoned with 1 tbs Worcestershire
Flour seasoned with salt and pepper
Panko bread crumbs
Salt and pepper
Cooking oil

Instructions

Compound Butter
In a bowl place the butter and other ingredients and mash into a thoroughly combined mixture. Once combined place onto a piece of plastic wrap and roll into a tight log, and place into the freezer.
Directions fro Chicken Kiev
Preheat oven to 350 degrees
The biggest trick to a successful chicken Kiev is to pound the chicken thin and wrap the butter tightly so it doesn't leach out during the cooking process.
Place a piece of parchment paper or plastic wrap sprinkled with a little water on a sturdy surface. Put the chicken on it and cover with a second piece. Place the butter about 1/3 of the way down the chicken and pull chicken over the butter, then fold in the sides and roll tightly. Place onto a sheet pan or plate flap side down and put into the refrigerator or freezer to firm up.Pound until about 1/8 of an inch in thickness. Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third. Roll the chicken into the flour, dip to cover in the egg wash and place into the panko and bread completely.
In a frying pan with about 1/2 inch of oil browned the chicken flap side down first. Once completely browned on all sides, place into a baking dish and bake for 30 -45 minutes until done.

Notes

Make extra butter and place small coins on top of chicken when serving.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

November 4, 2013January 27, 2015

Honey Mustard Chicken

My first thoughts were not to make Honey Mustard Chicken, but a chicken Dijonnaise, which is hard to do when you are out of Dijon mustard. A few tweaks to accommodate what we have in store and I came up with a very nice tasting recipe. The recipe is for two so if your cooking for more, just multiply the ingredients.

Ingredients for Honey Mustard Chicken

2 Chicken Breasts
1 Tbs olive oil
Salt and Pepper
1 medium onion diced
1 clove garlic diced
1/4 cup dry white wine
1/4 cup honey mustard
3/4 cup chicken stock
2 tsp dried tarragon
3 Tbs butter

Directions for Honey Mustard Chicken

Salt and pepper all sides of the chicken.

In a saute pan large enough to hold the chicken in a single layer add the olive oil and on medium to medium high heat brown the chicken on both sides.

Remove the chicken to a plate and add the onion to the pan and cook until softened and lightly browned, add the garlic and cook for a few minutes more.

Once the onions are lightly browned add the wine and deglaze the pan. Let the wine reduce by about half and then add the mustard, stock and tarragon and whisk until smooth being careful to scrape up any bits still on the bottom of the pan.

Place the chicken back into the pan and cover and cook on medium heat for about 20 – 25 minutes until the chicken is done and the sauce is thickened. Take the chicken out of the pan and hold on a warmed plate. If the sauce doesn’t look thick enough, turn the heat up on the pan and reduce. Once the sauce is thickened add the butter and whisk until it is emulsified completely. Taste and adjust seasoning if necessary Place the chicken back into the pan to coat, and serve, spooning more sauce over the top. Take the remaining sauce and serve on the side.

Serving suggestions:

Goes great with egg noodles tossed in butter and bread crumbs, and perfectly cooked carrots: http://www.rantsravesandrecipes.com/perfect-carrots-everytime

OMG! #divinechicken #bestchickenever What? Did you think I’m not a “with it” Pup? This one gets 5 paws for sure!

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Honey Mustard Chicken

2013-11-04 15:03:25

A delicious chicken recipe

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Ingredients

2 Chicken Breasts
1 Tbs olive oil
Salt and Pepper
1 medium onion diced
1 clove garlic diced
1/4 cup dry white wine
1/4 cup honey mustard
3/4 cup chicken stock
2 tsp dried tarragon
3 Tbs butter

Instructions

Directions for Honey Mustard Chicken
Salt and pepper all sides of the chicken.
In a saute pan large enough to hold the chicken in a single layer add the olive oil and on medium to medium high heat brown the chicken on both sides.
Remove the chicken to a plate and add the onion to the pan and cook until softened and lightly browned, add the garlic and cook for a few minutes more.
Once the onions are lightly browned add the wine and deglaze the pan. Let the wine reduce by about half and then add the mustard, stock and tarragon and whisk until smooth being careful to scrape up any bits still on the bottom of the pan.
Place the chicken back into the pan and cover and cook on medium heat for about 20 - 25 minutes until the chicken is done and the sauce is thickened. Take the chicken out of the pan and hold on a warmed plate. If the sauce doesn't look thick enough, turn the heat up on the pan and reduce. Once the sauce is thickened add the butter and whisk until it is emulsified completely. Taste and adjust seasoning if necessary Place the chicken back into the pan to coat, and serve spooning more sauce over the top. Take the remaining sauce and serve on the side.

SERVING SUGGESTIONS

Goes great with egg noodles tossed in butter and bread crumbs and perfectly cooked carrots.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

September 20, 2013August 11, 2015

Chicken with Curry and Lemons

Being in the middle of moving we find we are trying to use up a lot of stores, so that we don”t have to move so much. The result is trying to come with recipes using what is available in the cupboard and trying not to do a lot of shopping. This is one of those recipes it came out pretty good.

Ingredients for Chicken with Curry and Lemons

3 -4 Chicken breasts
2 cups Carrots thinly sliced
2 cups olives chopped
1 lemon cut into 8 slices
1 can diced tomatoes
2 Tbs curry powder
salt and pepper
3 Tbs butter
2 Tbs Olive oil
5 Tbs flour
½ cup white wine
1 cup chicken stock
1 cup brown rice (optional)

Directions for Chicken with Curry and Lemons

Take the chicken breasts and season both sides with salt and pepper. In a saute pan large enough to accommodate the breasts in a single layer, brown them off on both sides in 3 Tbs butter and 2 Tbs Olive oil.

Once browned remove to a plate and cover with foil.

Add the flour to the pan and stir to combine and cook. Once all the white flour has been incorporated cook for a minute or two more, then add the wine and stock and stir to combine and thicken the sauce. Add in the tomatoes, carrots, lemon, curry powder and olives. Stir the mixture to combine all the ingredients, if the sauce appears too thick add a little more stock.

Place the chicken back on top of the vegetables and cover pan. Cook on medium low to medium for 35 -45 minutes until the chicken is cooked through and the carrots are softened. For a nice presentation slice the chicken on the bias and serve over the rice and vegetables.

Here are a few items to help make this recipe:
Emeril by All-Clad E9208264 Hard Anodized Nonstick 5-Quart Saute Pan with Lid Cookware, Black
Le Souk Ceramique Pasta/Salad Bowls, Set of 4, Azoura Design
Zwilling JA Henckels Four Star 3pc Set 35168100

It’s chicken…….What else can I say, a couple of the carrots too and it’s heaven. 5 paws for the effort.

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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Chicken with Curry and Lemons

2013-09-19 11:26:54

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Ingredients

3 -4 Chicken breasts
2cups Carrots thinly sliced
2 cups olives chopped
1 lemon cut into 8 slices
1 can diced tomatoes
2 Tbs curry powder
salt and pepper
3 Tbs butter
2 Tbs Olive oil
5 Tbs flour
½ cup white wine
1 cup chicken stock
1 cup brown rice (optional)

Instructions

Take the chicken breasts and season both sides with salt and pepper. In a saute pan large enough to accommodate the breasts in a single layer, brown them off on both sides in 3 Tbs butter and 2 Tbs Olive oil.
Once browned remove to a plate and cover with foil.
Add the flour to the pan and stir to combine and cook. Once all the white flour has been incorporated cook for a minute or two more, then add the wine and stock and stir to combine and thicken the sauce. Add in the tomatoes, carrots, lemon, curry powder and olives. Stir the mixture to combine all the ingredients, if the sauce appears too thick add a little more stock.
Place the chicken back on top of the vegetables and cover pan. Cook on medium low to medium for 35 -45 minutes until the chicken is cooked through and the carrots are softened. For a nice presentation slice the chicken on the bias and serve over the rice and vegetables.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/