Sentences with phrase «chicken over medium»

Grill veggies and chicken over medium - high heat until chicken registers 165F and veggies are tender, about 10 minutes.

START CAULIFLOWER.Heat 1 - 2 tablespoons cooking oil in pan used for chicken over medium - high heat.

Add remaining olive oil to a skillet and cook chicken over medium heat.

In a frying pan, heat a little oil and stir fry the chicken over a medium heat, until sealed and white.

Roast the chicken over medium - high direct heat, turning and marinating often, for about 1 hour or to an internal thigh temperature of 175 ° F.

In the same skillet, cook chicken over medium - high heat for 6 minutes or until no longer pink.

Coat a over proof skillet with a thin layer of oil and brown the chicken over medium - high heat, starting with the skin - side down.

Cook the chicken over medium - high heat until it is just cooked through.

Grill the chicken over medium - high heat for about 12 minutes or until done, turning once.

Add more oil to pan and cook chicken over medium heat, until golden brown on the outside and no longer pink in the middle.

In a 6 - quart dutch oven, cook chicken over medium - high heat until brown on both sides.

Grill the chicken over medium - high heat until cooked, about 2 - 3 minutes per side.

Add remaining olive oil to a skillet and cook chicken over medium heat.

4) Roast the chicken over medium - high direct heat, turning and marinating often, for about 1 hour or to an internal thigh temperature of 175 ° F. Yield: 4 servings Heat Scale: Medium

GRILL chicken over medium high heat 6 to 8 minutes per side or until cooked, brushing with fresh marinade, if desired.

Fry the chicken over a medium heat until cooked through but not brown.

When the oil is hot, fry the chicken over a medium heat for 5 - 6 minutes or until lightly browned on each side and then scoop out with a slotted spoon and set aside.

Not exact matches

Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.

Melt 1/4 cup butter in a large nonstick skillet over medium - high heat; add chicken, and sauté 5 to 6 minutes or until done.

Combine chicken broth and 1/2 cup milk in a large saucepan over medium - high heat.

Grill the chicken breasts over direct medium heat until the meat is firm to the touch and no longer pink in the center, about 8 - 10 minutes, turning once.

Heat chicken broth and vegetable bouillon in a medium - sized saucepan over high heat until boiling.

Combine the marinara sauce, chicken broth, and wine in a large saucepan over medium heat and bring to a boil.

Chicken: In a small pan over medium / high heat cook the defrosted «chicken» with 1tbsp oliChicken: In a small pan over medium / high heat cook the defrosted «chicken» with 1tbsp olichicken» with 1tbsp olive oil.

Bring chicken broth and chili powder to a simmer in a 12» skillet with a lid over medium heat.

Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes.

Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat.

Whisk together the chicken stock, honey, and sea salt, then pour it into the large skillet, cover the skillet and bring the mixture to a strong simmer over medium - high heat.

In a large skillet, stir together quinoa, chicken, beans, and 2 cups of enchilada sauce over medium heat until heated through and starting to bubble.

Sauté chicken sausage over medium heat until browned and internal temperature reaches 165 degrees.

While sauce is boiling, season chicken with salt and pepper on both sides, grease a skillet and cook chicken on both sides 1 - 2 minutes over medium heat, just enough to brown the very outside.

In a pot, bring coconut milk and chicken bone broth to a simmer over medium heat.

Continue simmering over medium - low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

In a pan over medium high heat, add one Tablespoon of the oil along with the chicken and cook for 5 minutes, or until chicken is cooked through.

Chicken can also be grilled over medium high, 375 ˚ to 400 ˚F, turning occasionally.

The next day, reheat the chicken to a simmer over medium heat.

To cook the chicken, heat a large heavy skillet over medium - high heat.

In a medium sized bowl, I whisked together brown sugar, ketchup, vinegar, soy sauce and garlic salt and then poured it right over top of the chicken.

Add the chicken, additional seasoning if desired, beans and tomato sauce and simmer for 10 - 15 minutes over medium heat.

If cooking on the stove, bring to a simmer over medium heat, occasionally nudging the chicken to keep it from sticking, about 5 minutes.

Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.

Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center.

Reduce heat to medium - low and simmer, turning the chicken over in the sauce occasionally until the chicken is no longer pink in the center and is cooked through, 5 to 7 minutes longer.

In a second skillet, over medium - high heat, add remaining 1 tbsp of olive oil and brown al fresco chicken sausage

Once the chicken breast is cut in half, add to a large skillet over medium high heat and cook for 7 minutes on each side.

While chicken is cooking, make a balsamic reduction by heating balsamic vinegar in a small pot over medium high heat.

Pour marinade over chicken in a resealable plastic bag and marinate in refrigerator for 30 - 45 minutes; preheat grill to medium.

Saute chicken sausage in a pan over medium high heat using cooking spray until they are browned on both sides, about 2 minutes.

In a large deep - sided saute pan or skillet (big enough to pan-fry half the chicken at once) pour in enough oil to generously cover the bottom (about 1 / 8 - inch) and heat over medium heat.

Combine the chicken stock and quinoa in a medium saucepan set over medium - high heat and bring to a boil.