Sentences with phrase «pan over the chicken»

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.

Spoon the fat in the pan over the chicken breasts.

For each serving, ladle some of the liquid left in the roaster pan over the chicken and the vegetables.

Not exact matches

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.

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

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.

Reserve 2 - 3 tablespoons of marinade in a small glass jar... pour remaining marinade over chicken pieces in a large zipper bag, glass dish or non reactive pan.

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

I've shared my sheet pan chicken fajitas and have fallen head over heels for this simple meal idea.

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.

Drizzle a little olive oil over the tops, and bake the chicken breasts on a sheet pan for somewhere between 20 - 35 minutes, since baking time will vary depending on the size of your chicken breasts.

Stovetop option: Pour enough water into the pan to cover the chicken, place the lid on the pan, and simmer over medium heat for 20 to 30 minutes, until cooked through.

After placing coated chicken pieces in pan, I gently sprayed Pam Butter - Flavor over the top of the coated chicken pieces.

To sear the chicken, melt 1 tablespoon of the butter in a large saute pan over high heat.

In a shallow pan, drizzle the oil over the chicken and toss to coat.

Heat the oil in a frying pan over medium heat and add the chicken pieces, stir to coat in oil until chicken begins to colour.

Add the mushrooms to the chicken mixture and then make a creamy sauce, still in the same pan, using the browned and flavorful fond left over from the mushrooms.

Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander.

If you don't have any cooked chicken on hand (or don't want to get sauce all over your waffle iron pan), follow the recipe but don't add the hot sauce, chicken (obviously) and green onions to your batter.

Place asparagus on pan and pour remaining glaze all over the veggies and chicken.

Once the pan is hot add the chicken and cook, 10 - 12 minutes or until browned all over and cooked throughout.

Heat a chargrill pan over medium - high heat and cook the chicken for 5 minutes each side until golden and cooked through.

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.

Place a drip pan under the bird on the grill, lower the cover and grill over a medium heat for 2 hours or until the chicken is done.

I inverted a cast iron frying pan over a cast iron chicken fryer pan and produced an beautiful loaf of Artisan like bread!

Holding the chicken over a 9 x 5 x 3 - inch loaf pan, pour the mixture over the chicken, making sure the chicken is thoroughly coated both inside and out.

Line a roasting pan with the banana leaves, place the chicken on the leaves, pour over the remaining marinade, and top with the onions and chiles.

Place on the grill over indirect heat and cook for 1 hours, or in a smoker on the grill with pan of water between the coals and the wrapped chicken to keep the chicken juicy.

Over the weekend I made this amazing Lemon Chicken and Asparagus sheet pan meal.

If there is any sauce left in the pan, spoon over the chicken.

Return the chicken to the frying pan and pour sauce over the top stirring until sauce thickens, about a minute

But rather than babysitting (and sweating) over a hot pan, I've minimized the prep to make this recipe come together quickly: Simply sauté the bacon and chicken respectively, and then throw everything into the slow cooker with Pre-Chopped Vegetables.

Then you briefly melt the butter in the baking dish / pan in the oven --(don't use a big, honkin» pan as the butter / oil will spread all over — confine it to a baking dish that's just a bit bigger than the chicken breasts, however many you're making).

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

Using kitchen shears, cut the spine out and flip the chicken over breast - side - up into the preferably - shallow baking pan.

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»).

Transfer the chicken and onions to a serving platter and drizzle the pan sauce evenly over the chicken.

Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard.

Combine Butter, flour, salt, chicken broth and milk in sauce pan and COOK over medium flame AND STIR FOR 1 MIN or until it thickens.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

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

Add the sauce to the pan all over the chicken and stir.

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

Return chicken and potatoes to the pan or arrange them in an oven - proof baking dish and pour the prepared sauce over them.

Change up your meatball routine with these chicken parmesan inspired meatballs served over crispy pan fried polenta.

Brown your chicken breasts — if your slow cooker doesn't have a «browning» setting, you can do this in a pan on the stove top over medium - high heat.

The first round of bbq sauce, the side that was flipped over (on the pan), pretty much all of the sauce came off due to the liquid from the chicken.

Heat the oil in a large pan and cook the chicken over moderate heat until the pieces are brown and partially cooked, about 5 minutes.

Heat a large frying pan over medium heat, pour in the other half of the olive oil and add the chicken pieces.