Dig In! Team House Cooking | Pecan Crusted Chicken
Cook with Jarvis, the Team Dignitas house chef, and use the recipe below to feast on the same meals as our LoL team.
Pecan Crusted Chicken
1. Clean and butterfly (cut in half) chicken breasts and pat dry with paper towels.
2. Add pecans, breadcrumbs (both types), sugar and cayenne to a blender and mix until finely chopped.
3. Prepare dredge setup with 3 bowls: combining flour with a tablespoon of salt and pepper each in one bowl; eggs whisked with the milk in another bowl; and the pecan coating in the third.
4. Individually place each chicken breast in the flour, coating liberally, followed by the egg mixture, allowing the excess to drip off, and finally into the pecan coating, pressing the mixture into the chicken.
5. Heat a thin layer of peanut oil in a frying pan and then, cooking as many breasts that will fit without touching, cook on med-high heat for 3.5min per side. Allow chicken to rest for about 10min (covered in foil) before cutting into strips.
6lbs Chicken breasts
¼ cup whole milk
4 eggs
12oz pecans
12oz panko bread crumbs
1 cup italian bread crumbs
⅓ cup sugar
1 ½ tablespoons ground cayenne pepper
3 cups flour
Hasselback potatoes
1. Finely chop rosemary and thyme and add to the peanut and olive oil in a pan with the garlic powder (or fresh garlic, 2 cloves) and allow to simmer on med heat for about 10 minutes
2. Rinse potatoes and place each on a cutting surface with two chopsticks on either side, slice the potato thinly from the top but do not cut all the way through.
3. Strain the oil and toss the cut potatoes in the oil with the addition of a tablespoon of black pepper.
4. Preheat oven to 375 and roast for 45-50 minutes or until the tops are going a nice golden brown, you can occasionally baste the potatoes with more of the oil mixture if the tops are starting to blacken.
5. Liberally salt the potatoes to taste when they come out.
1 tablespoon salt
1 tablespoon black pepper
5 lbs yukon gold potatoes
2 large sprigs rosemary
8 sprigs fresh thyme
½ cup peanut oil
½ cup olive oil
2 teaspoons garlic powder
1 tablespoon ground black pepper
Salt
Green beans
1. Combine melted butter with fresh thyme and dill weed, add salt and pepper, and toss green beans in mixture.
2. Bake for 15min at 375.
1 lbs washed green beans
2 tablespoons butter
1 tablespoon dill weed
4 sprigs fresh thyme
1 tablespoon ground black pepper
Salt to taste.
Pan Sauce
1. Finely dice shallots, heat pan used to cook the chicken and add the shallots with the wine, stir and reduce for 3-4 minutes.
2. Continue stirring while adding heavy cream and reduce one more minute. Drizzle over chicken and potatoes.
2 Shallots
1 cup sherry or white wine
¼ cup heavy cream
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Scratch Made Chicken Divan
Scratch Made Chicken Divan
My Scratch Made Chicken Divan is an updated, slimmed down version that packs flavor with no canned soup, sour cream and half the butter of others. So good!
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Ingredients
2 lbs chicken breast chopped
1/2 tsp kosher salt
1/2 tsp black pepper
4 tbsp flour separated
2 tbsp olive oil separated
1 lb broccoli florets
2 1/2 cups chicken stock
2 tbsp butter
1 shallot diced
2 tsp Worcestershire sauce
1/2 cup dry sherry
3/4 cup half and half
1/4 cup Parmesan cheese plus 2 tbsp
1/4 cup Panko breadcrumbs
1 lemon zest only (optional)
Instructions
Slice chicken breast meat into bite size pieces. Season with salt and pepper. Dust with 2 tablespoons flour and set aside.
Over medium high heat in a large skillet add 1 tablespoon of olive oil and brown the broccoli slightly, cooking for 3 minutes. Add 1/2 cup chicken broth and cover. Cook for 2 minutes. Remove from pan and set aside.
Add the other tablespoon of oil to the skillet and brown the chicken pieces over medium high heat. Cook for 5 minutes.
Place chicken in a 13x9 baking dish seasoned with cooking spray. Sprinkle broccoli on top of chicken.
In same skillet add the butter and over medium heat sauté the shallot for a minute. Sprinkle remaining 2 tablespoons of flour in pan and stir to cook. Add the Worcestershire sauce, sherry, chicken stock and half and half. Stir and reduce for several minutes until thickened. Stir in Parmesan cheese and pour over chicken and broccoli.
Sprinkle Panko breadcrumbs and more cheese (optional) if you like on top. Broil for 3-5 minutes until top is golden brown and bubbly. Serve with grated lemon zest over top (optional).
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Chicken with a Creamy Sherry Sauce
Thats some good chicken!!
Easy Chicken Marsala Recipe | The Frugal Chef
This chicken Marsala recipe is elegant, very easy and delicious. We will be dredging thin chicken breast in a spiced up flour, brown it and then cook it in Marsala.
Marsala is a sweet Italian wine that resembles sherry. In fact, you can substitute Marsala with sherry without a problem.
We will be adding mushrooms to this meal. It is better to use fresh mushrooms as opposed to canned. I like serving this with mashed potatoes or creamy polenta.
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Serves four
2 skinless, boneless chicken breasts
12 mushrooms, sliced
5 tablespoons unsalted butter
¾ cup flour
¼ teaspoon paprika
1½ teaspoon garlic powder
1 teaspoon oregano
1 teaspoon thyme
¼ teaspoon cayenne
¾ cup Marsala wine
1 cup chicken stock
1 TBS Olive oil
Salt & Pepper
Rinse and pat dry the chicken breasts. Cut each breast into 3 fillets. Carefully pound the fillets until they are about 1/8th inch thick.
Heat a large skillet and add 2 tablespoons butter and some olive oil.
Mix the flour, paprika, cayenne, garlic, oregano, thyme and cayenne in a bowl. Season with salt and pepper. Dredge the chicken in the flour, shaking off the excess.
Place the chicken in the butter and brown evenly on both sides, about 3 minutes per side. Remove chicken from pan.
Add 2 more tablespoons butter and melt. Add the mushrooms and season with salt and pepper. Cook the mushrooms until
browned on all sides, about 7 to 8 minutes. Scrape the brown bits from the pan while you are browning the mushrooms. Please make sure you have not burned the brown bits. If you they
burned make sure to remove them from the pan and wipe it before you add the extra butter and the mushrooms.
When the mushrooms are nice and golden add the Marsala to the pan. Scrape the bottom of the pan well. Add the chicken stock and mix well.
Return the chicken to the pan and bring the sauce to a soft boil. Reduce the heat and simmer for 5 minutes. Add 1 more tablespoon butter and season with salt & pepper.
Serve the chicken with mashed potatoes, or steamed baby potatoes or creamy polenta. Enjoy!
CALORIES 411.09; FAT 21.09 grs (sat 10.32; mono 7.12; poly 1.52); PROTEIN 28.65 grs ; FIBER 1.27 grs; CARBS 23.00 grs; CHOLESTEROL 113.67 mg; IRON 1.92 mg; SODIUM 1007.84 mg; CALCIUM 49.22 mg
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#chickenmarsala #chicken #marsala
Chicken Marsala Recipe - Chef Tips
Chicken recipes are extremely popular in the home kitchen. Today we're making chicken marsala, one of the most popular Italian recipes made with wine.
This simple chicken marsala recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala recipes, look for tightly closed caps that don't show any gills.
When cooking with wine, don't spend a lot of money on your cooking wines. But on the flip side, don't buy something that you wouldn't drink straight.
This is what you'll need to prepare this easy recipe for chicken marsala:
Chicken Marsala
4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 tablespoon dried oregano
8-12 mushrooms, sliced
1/4 cup olive oil
1/2 stick butter
1/2 cup marsala wine
1/4 cup sherry wine
First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.
Next, in a 13x9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.
Coat chicken breasts on both sides in flour mixture. Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.
For the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through. Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.
We hope you find this the best chicken marsala you've tried!
#chicken #chickenmarsala #chickenrecipe
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CAJUN CHICKEN AND SAUSAGE PASTA
Ingredients:
#allthingsshannon #cajunpasta #pasta
Mozzarella and Parmesan cheese
Mini can of Tomato Sauce (Just to change the color a little bit)
Creole Seasoning
Garlic Powder
Onion Powder
Cayenne Pepper(for a little bit of heat)
Parsley
Heavy Cream
Olive oil
Turkey Sausage (Sausage of your choice)
2 chicken breast (Cut into bite size pieces)
Red an Green bell peppers
Onion
Fresh or minced garlic
**Special Ingredient** White wine or Sherry cooking wine
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P.O. Box 1417 Marrero LA 70073