Best Chicken Recipes

Monday, March 30, 2015

Total Time: 5 mins Preparation Time: 5 mins

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

1 pour the chile sauce and broth into a medium-size skillet and bring to a simmer over medium-high heat. add the shrimp, reduce the heat to medium and cook, turning the shrimp, until they turn pink and opaque and are cooked through and the sauce thickens somewhat, about 3-4 minutes.
2 add water to a large skillet to a depth of about 1 inch and bring to a boil over medium-high heat. rinse the asparagus spears and snap off and discard their tough ends. add the asparagus to the boiling water, reduce heat and simmer until the spears turn bright green, about 3 minutes. drain the asparagus and cut them into 1 1/2-inch pieces, then add the soy sauce to them.
3 spoon the shrimp onto plates; garnish the shrimp with asparagus, cilantro and sesame seeds.
4 i serve this with steamed jasmine rice.

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

1 between two pieces of plastic wrap, flatten cutlets to 1/4 inch. sprinkle with salt and pepper. coat with flour on both sides.
2 in a skillet, heat half of the oil over medium heat. cook half of the cutlets 2 minutes on each side or until browned, turning once. set aside. repeat cooking procedure with remaining cutlets and oil.
3 add capers to skillet and cook 1-2 minutes, stirring until heated. spoon over all cooked cutlets.
4 add wine or chicken broth, lemon and lime juices, and cook, stirring, until reduced by half. add butter, stirring until melted.
5 return turkey and capers to the pan. cook until heated through. serve, drizzling each turkey cutlet with the citrus and caper sauce, and sprinkle with pimento.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

1 heat oil in large stockpot on medium high heat until oil faintly smokes. add ground turkey. cruble and sear until lightly browned.
2 add garlic, peppers, and onions to browned turkey. stir in chili powder, salt, worcestershire sauce, soy sauce, bay leaves, cloves, and cumin.
3 add tomatoes and stock. bring to simmer; add beans. continue to simmer, uncovered, on low medium-medium heat for 45 minutes, stirring occasionally. discard bay leaves.

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

1 heat oil in 14 inch fry pan over medium heat. add turkey and cook until browned on all sides. remove from pan.
2 add onion and garlic to pan. cook until onion is soft, about 10 minutes. add ginger and all the rest of the spices. cook for about 1 minute.
3 return turkey to pan. add broth, reduce heat, cover and simmer til meat is no longer pink, about 20 minutes. remove from heat.
4 while turkey is simmering, cook noodles in boiling water until barely tender to bite, drain well. place in large, shallow serving bowl.
5 stir yogurt into turkey mixture, then pour mixture over noodles. garnish with cashews.

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

1 heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. add mushrooms and cook for 5 minutes or until golden and softened. remove from pan and set aside.
2 add the stock, red wine and low-fat cream to the pan and simmer for 3 minutes or until thickened and reduced slightly. season with salt and cracked black pepper. remove from heat and cover.
3 heat 1 tablespoon of olive oil in a large non-stick frying pan and add the steamed potatoes and rosemary. cook for 5 minutes or until potato is golden and crispy.
4 meanwhile, heat a stovetop grill on high. cook the turkey chops for 4 minutes each side for medium or until cooked to your liking. remove from heat, cover and set aside to rest for a few minutes.
5 return the sauce to the heat, add the mushrooms and stir until warmed through.
6 divide the turkey chops among serving plates and top with the mushroom sauce. serve with potatoes.