Sentences with phrase «juice over the chicken»

Cook, spooning the pan juices over the chicken, for about 1 minute.

Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight.

Cut the lemons and oranges in half, squeeze the juice over the chicken and drop in the lemon and orange shells.

Pour orange juice over chicken and toss with 1/4 cup corn starch until coated evenly.

Cut the lemon in half and squeeze the juice over the chicken.

Spoon some of the pan juices over the chicken and vegetables and sprinkle with the gremolata.

Spoon some of the reserved juices over chicken.

Not exact matches

Also, full disclosure, I was too hungry to wait for it to marinate so I cut up the chicken, added the spice blend & then juiced half a lime over it in the skillet.

The spices are mixed with olive oil and lime juice to tenderize the meat so its oh so juicy and then slathered all over your chicken.

Combine salt, balsamic vinegar, ketchup, orange juice concentrate, and brown sugar in a bowl and pour over chicken.

Squeeze the juice from one lemon over the chicken and vegetables.

Stir in the lentils, and place the chicken and any accumulated juices over the lentils.

Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin.

Turn chicken over and cook on other side about 5 minutes more or until juices run clear.

Sprinkle most of the panko mixture over the beans (don't worry if the juices are soaked up by some of the crumbs) and the remainder over the chicken.

Return the chicken to the pan, pour over the tinned tomatoes and then stir in the marmalade, lemon juice, tomato puree and oregano.

Pour 3 tbsp of pineapple juice from can over chicken.

Once the chicken and the onions are done, get out the largest platter you have and pile the chicken right in the middle of it, then dump the juices from the pan over the top and scoop the onion topping out and surround the chicken with it.

Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken.

Ingredients 2 cups whipping cream 1 cup sour cream 1 teaspoon chicken base 1 tablespoon jalapeno juice (from bottled jalapenos) 2 tablespoons clarified butter 1 tablespoon flour 1 tablespoon bottled jalapenos, minced 1 ounce shredded monterey jack cheese 1 ounce shredded cheddar cheese Directions Heat whipping cream in a heavy saucepan over high heat.

Pour Devil Drops and juice mixture over the chicken, adding some to the cavity.

Served over baby arugula and pieces of toasted bread that soak up all those delicious chicken juices, it's a homey dish that Jeffrey would no doubt approve of.

Our other go - to weeknight meal at my house is to saute some chicken thighs — mostly just with olive oil, salt, and pepper — warm some corn tortillas directly on another burner, smash some fresh avocado onto the tortillas, squeeze a little fresh lime juice over the avocado, and top with the chicken, for the easiest, basic - est chicken avocado tacos.

Onions do burn a little and that mixed with chicken juice makes the most amazing «sauce» over white rice.

For summer our go to dinners are breaded chicken cutlets, pan fried in olive oil, over arugala or fresh spinach with capers piled on top & the juice of a lemon & a glug of really good olive oil (and a fresh baguette & some rose»).

-- I make your ginger fried rice at least once a week; — I also love fish / chicken picatta; — Brown rice pasta with spicy Italian turkey sausage with broccoli (or any veggie in season), garlic, parm, red pepper flake; — Mussels in white wine and garlic with either bread or linguini; — Linguini and clam sauce; — Homemade falafel — super easy — everything (chickpeas, cumin, garlic, onion, dill, egg, panko, lemon juice / zest) in the food processor over a salad or with pita with tzatziki and tahini dressing — Fajitas; — When i am feeling ultra lazy cheese, bread, wine with fruit (i call it the my parisian dinner)

Lemon - Pepper over Garlicky Spinach One large, or two small chicken breast (s)(about 12 oz) lemon - pepper seasoning 8 ounces cremini mushrooms, sliced 1 large shallot, chopped 3 garlic cloves, thinly sliced 2 small tomatoes, seeded and chopped 1/2 cup white wine 1/2 tablespoon lemon juice 1 bunch spinach, washed salt & pepper

There was also a lot of oily juice left over, but I still made a side sauce for the chicken: a 1/4 cup of honey dijon mustard & a 1/4 cup of maple syrup.

Pour wine mixture over chicken in slow cooker, cover and cook on low heat until chicken is tender and juices run clear when pierced in the thickest part with a knife, about 4 hours.

I also changed the quantities of some of the ingredients, adding more orange and lemon juice, for instance, to allow for more sauce to spoon over the chicken at the end, and to drizzle over rice or noodles you might like to serve on the side.

In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes.

Put your chicken in the roasting pan and pour the juice over.

In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

Cover grill and cook chicken 10 to 12 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning chicken over once.

3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray

Generously season both sides of the chicken thighs with salt and pepper and squeeze the juice of 1 lime over the chicken.

Squeeze the juice from the lemon over the top of the chicken (use a strainer to catch any seeds) and season generously with salt and pepper.

Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely.

Drizzle any juices from the onion mixture over the grilled chicken.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Turn chicken over and cook for another 3 - 4 minutes, or until golden brown and juices run clear when pricked with a fork.

Carve the rest of the chicken, place it on a large platter and spoon the onions and pan juices over top to serve.

12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)

Every 15 minutes or so, use a spoon to ladle some of the juices and drippings over the top of the chicken skin.

Heat the oil in a skillet over medium - high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side.

Transfer back to pot over medium heat and stir in coconut milk, lime juice, seasonings, and chicken until fully combined.

Juice half the lime and drizzle over the chicken.

I don't think you can go wrong with a roast chicken - buy a small chicken, rub with butter, salt, pepper, squeeze over some lemon juice and roast at about 200 degrees for 20 mins per 500g plus another half an hour.

But if all you've got is water, use it to deglaze the pan, then reduce the pan juices over low heat and make a little mini sauce to spoon over that chicken.

Brush some of the juice mixture over the chicken, after it has baked 1 hour.