1 whole Chicken
2 sprigs parsley
2 sprigs mint
6 oranges, pressed for juice
2 cups assorted root vegetables
Salt and pepper
1 stick (1/2 cup) butter
1 tablespoon finely grated orange zest
2 cups freshly squeezed orange juice
1/2 cup dark brown sugar
1/4 cup honey
1 tablespoon dark soy sauce
2 teaspoons finely grated fresh ginger
1 clove crushed garlic
1 tablespoon sesame oil
Salt and pepper
Grate orange zest. Cut oranges in half and squeeze out the juice. Save the pressed oranges for later. Mix butter and grated orange zest. Wash and dry the chicken and rub the outside of the chicken wit the butter. Salt and pepper the chicken. Fill the chicken with the fresh herbs and half of the pressed oranges. Tie it up wit a string; insert a meat thermometer in the thickest portion of the breast and place on top the root vegetables i a baking dish.
Roast chicken at 350 degrees for 45 minutes. Make glaze while the chicken roasts. Put all ingredients in a sauce pan, with the exception of sesame oil. Heat on medium heat, stirring until the sugar has melted. Increase the heat and boil until half has evaporated creating a syrup. Stir in sesame oil. Then, brush the entire chicken with the marinade and bake it for an additional 30 minutes, brushing the glaze over the chicken every 10 minutes. Cook until meat probe registers 160 degrees.
1 lb chicken breast cutlets
freshly ground pepper
1tablespoon olive oil
1 sliced onion
4 crushed garlic cloves
½ cup chopped roasted red peppers
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon ground coriander
1/4 teaspoon cumin seed
¼ teaspoon cayenne
¼ teaspoon ground ginger
1 tablespoon honey
¼ cup raisins
½ cup 2% Greek yogurt
slivered almonds, if desired.
Season 1 lb chicken breast cutlets with kosher salt and freshly ground pepper. Warm 1 Tbsp olive oil in a skillet over high heat. Sear cutlets until just cooked through, 2 minutes per side. Transfer to a plate. Reduce heat to medium. Add 1 sliced onion and 4 crushed garlic cloves. Cook 10 minutes, scraping up browned bits on bottom of pan. Add ½ cup chopped roasted red peppers; cook 3 minutes. Season with salt and add 1 tsp paprika, ½ tsp turmeric, ½ tsp ground coriander, ¼ tsp cumin seed, ¼ tsp cayenne, and ¼ tsp ground ginger. Cook, stirring, for 1 minute. Add 1 Tbsp honey and ¼ cup raisins. Reduce heat to low; cook 1 minute. Stir in ½ cup 2% Greek yogurt and juice of ½ lemon. Add chicken and any accumulated juices back to skillet. Heat through (do not boil). Top with slivered almonds, if desired.
- 1/2 cup all-purpose flour
- 2 boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 Tbsp. extra virgin olive oil
- 3 Tbsp. unsalted butter
- 3 cups sliced mushrooms
- 3/4 cup Marsala wine
- 1 cup low-sodium chicken broth
- Salt and freshly ground black pepper to taste
- Chopped green onions, for garnish
STEP 1: In a shallow bowl or plate combine the flour, salt and pepper and stir to combine thoroughly. Dredge the chicken breast halves in the flour mixture, shaking to remove any excess.
STEP 2: Heat the oil in a large skillet over medium-high heat until very hot. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
STEP 3: Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring occasionally, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping up any brown bits with a wooden spoon. When the wine has reduced by half, add the chicken broth and cook for 3 minutes, or until reduced and slightly thickened.
STEP 4: Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Add the remaining tablespoon of butter. Taste and adjust for seasoning. Garnish with chopped onions and serve immediately.