133544 sauteed chicken cutlets with vermouth leek and tarragon pan Recipes

chicken cutlets, flour, olive oil, garlic, minced, chicken broth, balsamic vinegar (approx , i go twice around the pan), leaves fresh sage, salt & pepper

ground black pepper, paprika, all-purpose flour, bone-in chicken breast halves, olive oil, red onions, cut into quarters, new potatoes, cut into quarters, fresh whole baby carrots, green tops trimmed to 1-inch, swanson chicken stock, lemon juice, chopped fresh oregano leaves, chopped fresh thyme leaves

skinless, boneless chicken breast halves, salt, divided, freshly ground black pepper, chilled butter, divided, olive oil, thick) slices zucchini (about 2 medium), fat-free , lower-sodium chicken broth, dried chervil, fresh lemon juice, chopped fresh parsley

skinless, boneless chicken breast halves, salt, black pepper, chopped red onion, maple syrup, dijon mustard, water, chopped fresh dill, grated orange rind

leek (2 inches of green left on), white vinegar, olive oil, unsalted butter, onion, peeled and chopped, parsnip, peeled and chopped, defatted chicken broth, chopped fresh tarragon leaves, sized asparagus, ends trimmed, heavy (or whipping ) cream, cantaloupe or watermelon balls, for garnish, fresh mint leaves, for garnish, sour cream, for garnish

chicken liver (rinsed and drained well, but not dried ), flour, salt, smoked paprika, cayenne pepper, fresh ground black pepper, dried thyme leaves (or 1 tsp fresh ), bacon grease, about 1/2-inch deep in your pan (for sauteing , or substitute whatever fat you prefer)

olive oil, skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 lb total), or 1 1/2 lb skinless salmon fillet (4 pieces), kosher salt, freshly ground black pepper, sweet potato, peeled and cubed (1 1/2 cups), firm pear -- peeled, cored, and cubed, red wine vinegar, dijon mustard, fresh tarragon leaves, chopped

water, golden raisin, pine nuts, flat leaf parsley, lemon zest, garlic cloves, finely chopped, white bread , torn, grated parmigiano-reggiano cheese, boneless skinless chicken breasts, salt & freshly ground black pepper, to taste, extra-virgin olive oil, butter, dry white wine, tomato sauce, fresh tarragon , a few sprigs, leaves chopped

water, handful golden raisins, pine nuts, flat-leaf parsley, lemon zest, garlic, finely chopped, white sandwich bread , torn, grated parmigiano-reggiano, boneless, skinless chicken breast, salt and freshly ground black pepper, extra-virgin olive oil, butter, dry white wine, tomato sauce, fresh tarragon , a few sprigs, leaves chopped

chicken, preferably organic, garlic flavored oil, scant 1/2 cup white wine or dry white vermouth, leeks, cleaned, trimmed , and cut into approximately 2-inch logs, carrots, peeled and cut into sticks, celery stalks, sliced, approximately 2 quarts cold water, bouquet garni (mixed herb sachet or bag) or 1 tsp dried herbs, fresh parsley stalks or few sprigs, tied or banded together, kosher salt or 1 tsp table salt, red peppercorns , or good grinding pepper, chopped parsley leaves, from stalks , for serving, chopped fresh dill , for serving, english mustard , for serving

skinless, boneless chicken breast halves, freshly ground black pepper, divided, salt, all-purpose flour, olive oil, divided, chopped shallots, dry white wine or fat-free, less-sodium chicken broth, fat-free , less-sodium chicken broth, dijon mustard, chopped fresh tarragon, low-fat sour cream

all-purpose flour, skinless boneless chicken breast halves (about 1 1/2 lb), tenders removed, breasts pounded to 1/4-inch thickness, unsalted butter, divided, minced shallots, red muscat grapes or other red grapes, halved, seeded, dry fruity white wine, whipping cream, chopped fresh tarragon

all-purpose flour, boneless skinless chicken breast halves, butter, divided, shallot, minced, red seedless grapes, halved, dry fruity white wine, heavy cream, fresh tarragon, chopped

olive oil, yellow onion, medium, chopped, garlic cloves, crushed (or sliced ), boneless skinless chicken breasts (or 1-1/2 to 2-lbs. pork tenderloins or skinless salmon fillets), kosher salt (optional), sweet potatoes, peeled and cubed, pears, ripe but firm-not soft-peeled, cored, and cubed, red wine vinegar, dijon mustard, tarragon leaves, fresh, finely chopped, fresh ground black pepper

all-purpose flour, boneless skinless chicken breast halves, tenders removed, breasts pounded to 1/4-inch thickness (about 1 1/2 lb), unsalted butter, divided, minced shallot, red muscat grapes or 1 cup other red grapes, halved, seeded, dry fruity white wine, whipping cream, chopped fresh tarragon

fresh spinach linguine, chicken breasts, salt and pepper to taste, oil, unsalted butter, onion, minced, celery stalk, finely diced, carrot, finely diced, fresh rosemary or 1/4 tsp dried and crumbled, bay leaf, madeira wine, chicken broth, heavy cream, minced fresh herbs-(such as tarragon , chives, chervil or parsley), fresh lemon juice to taste

whole chickens, quartered, salt and freshly ground pepper, flour, seasoned with 1 tbsp salt and 1 tsp freshly ground black pepper, olive oil, shallots, finely sliced, garlic, finely chopped, albarino white wine, chicken stock, cold unsalted butter, chopped fresh tarragon, fresh or frozen peas, mushroom pommes anna, olive oil, shallots, finely chopped, garlic, finely chopped, dry white wine, crimini mushrooms, finely chopped, chopped fresh thyme, salt and freshly ground pepper, unsalted butter , clarified, potatoes, peeled and sliced thinly on a mandoline, salt and pepper, mushroom duxelle

whole chickens, quartered, salt and freshly ground pepper, flour, seasoned with 1 tbsp salt and 1 tsp freshly ground black pepper, olive oil, shallots, finely sliced, garlic, finely chopped, albarino white wine, chicken stock, cold unsalted butter, chopped fresh tarragon, fresh or frozen peas, mushroom pommes anna, copyright 1999 bobby flay. all rights reserved ., olive oil, shallots, finely chopped, garlic, finely chopped, dry white wine, cremini mushrooms, finely chopped, chopped fresh thyme, salt and freshly ground pepper, unsalted butter , clarified, potatoes, peeled and sliced thinly on a mandoline, salt and pepper, mushroom duxelle