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Seared Chicken Cutlets with Winter Greens and Pomegranate Sauce

Seared Chicken Cutlets with Winter Greens and Pomegranate Sauce


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If I say Christmas on a plate are you going to punch me in the face?MORE+LESS-

Updated September 15, 2014

1

pound chicken breasts, sliced lengthwise to make cutlets

1/2

bunch kale, roughly chopped

1/2

bunch collard greens, roughly chopped

1

pinch coarse salt and freshly ground pepper

2

tablespoons extra-virgin olive oil

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  • 1

    Slice the root end off of the pomegranate. Lightly score the pomegranate root to tip end. Give it a quarter turn and lightly score it again. Take the knife and lightly pierce it into the open end. Twist it, opening the pomegranate into 4 equal pieces.

  • 2

    Hold each piece of the pomegranate in your hand, seeds facing down (over a large bowl) and heavily tap the skin with the back of a wooden spoon. The seeds should just fall right into the bowl. Repeat with remaining pomegranate pieces.

  • 3

    Remove any white pieces from the pomegranate out of the seeds.

  • 4

    Transfer 3/4 of the seeds to a blender and pulse until juicy. Pour the juice through a strainer into a small saucepan, and press with a spatula to get as much juice as you can. Discard the solids.

  • 5

    Add the brown sugar and the remaining pomegranate seeds to the pan and lightly simmer while you cook the rest of the meal.

  • 6

    Add the oil to a large skillet. Season the chicken and sear until cooked through and nicely browned on both sides, about 7 minutes. Transfer chicken to a plate.

  • 7

    Back in the skillet, add the minced garlic (and more oil if needed). Add the chopped greens and sauté until barely wilted, two minutes. Season with a pinch of salt and pepper.

  • 8

    Arrange the greens on your plates, then top with seared chicken cutlets (and any juice that accumulated). Drizzle with pomegranate sauce and serve immediately.

No nutrition information available for this recipe

More About This Recipe

  • I come today bearing good news!

    Good news for all the people of the lands! Good news for the children and pets and neighbors and villages alike!

    And you want me to chill. K.

    We need to talk about pomegranates. Let me just tell you, a long long long time ago I tried to de-seed a pomegranate, and it took me 39 million years, give or take. Clothes were stained. Tears were shed. Egos bruised. BUUUUT just last weekend I heard Martha Stewart on Wait, Wait, Don't Tell Me (the NPR news quiz show), and not only did she enlighten the entire universe (and beyond) to the extrication trick, she also cursed and they had to bleep it! Martha Stewart cursed! I bet her curse word was delivered with perfect diction and smelled of fresh lilac.

    So what you do IS, and this is hard to describe, so hold on:

    You know what - let's just get started on the recipe all together - Seared Chicken Cutlets with Winter Greens and a Pomegranate Sauce!

    Grab yo' chicken, kale, collards, a pomegranate, some garlic and brown sugar.

    Okay first, slice the root end of the pom right off! Having pictures helps. Cuz we are living in a visual world, and I am a visual girl. Never mind.

    So THEN, you'll lightly score the pom from root to tip, then give it a quarter turn, and lightly score it again. Then take that knife and lightly pierce it into the open end that you sliced off, and twist ever so slightly, and boom - pomegranate splits into four pieces! Well this is two halves, but you see how it's almost into four?

    THEN, over a bowl, place each pomegranate quarter in your hand, arils (the red shiny seeds) facing down. Take the back of a wooden spoon and tap tap tap (kind of hard) and those seeds seriously just fall right out! I was FREAKING out when this was occurring. Ba-da-bing.

    Then transfer about 3/4 of the arils to a blender and give it a good pulse, until it's all nice and juicy.

    Then pour the juice through a strainer over a small sauce pan, preesssssing with a spatula until all of the juice is out. You can discard the solids.

    Then add the sugar and the rest of the arils to the saucepan and lightly simmer while you cook the rest of the meal. *quick note* The arils have tiny white seeds inside them, so when you're eating this dish with the whole pomegranate seeds, just be ready for little pops in your teeth. They're not bad. BUT, if you want, juice the whole bunch of arils to avoid the popping. Is popping even the right word?

    Then sear your chicken! I sliced the breasts lengthwise to make them cutlets. Which I like. And I like saying cutlets.

    Then you'll remove the chicken from the pan and wilt up some garlicky greens. Mmmmmm.

    Then you plate! Greens, chicken and pomegranate sauce. So purty.

    I want to say Christmas on a plate soooo bad but I'm afraid you'll paper cut me.

    Martha Stewart really cursed, ahahhaha! I don't why this gives me such joy. For more musings, visit her blog Bev Cooks and her Tablespoon profile.


Pan Seared Chicken with Winter Brussels Sprout Slaw Recipe

We are less than a month away from spring and I am so excited for the tree’s to regain their leaves, the bee’s to start buzzing, and of course my local farmer’s market to open.

Sometimes it can be tough to make meals that have the same feeling of freshness as their warmer weather counterparts, but this Pan Seared Chicken with a Winter Sprout Slaw does just that.

The chicken component is super simple, but the slaw is what really elevates and changes the dish into something special.

For the slaw I charred a portion of the Brussels sprouts under the oven broiler and left the rest fresh to give it a little more texture. I really love the contrast between the charred leaves and the raw. I simply sliced the oranges and sprinkled some dried cranberries on top.

The dressing is just a few ingredients and gives the dish a little bit of an acidic bite that make all the flavors really pop. As a whole the entire dish can come together quite simply and quickly and be a lot more flavorful than just boring plate of pan seared chicken with a side of veggies.


10 Sauces to Dress Up Chicken Breasts

Tired of the same old roasted, grilled or baked chicken breasts? Transform your dinner from ho-hum to high-flavor with these 10 easy toppers for any occasion.

Claire's five-ingredient barbecue sauce is simple to make: just dump, stir and simmer until it's thick and tangy. Brush it on chicken before baking or grilling. You can refrigerate this sauce for a week or freeze it up to six months.

Add Italian flair to your chicken dinner with this basic pesto sauce: basil, Pecorino cheese, pine nuts, garlic and olive oil. Drizzle the rich sauce over chicken, pasta or veggies.

Horseradish Cream Sauce

The sour cream in Alton's sauce balances with the spicy kick of the horseradish and the tart flavor of the white wine vinegar and Dijon mustard. Serve it with breaded chicken or chicken fingers, and store it in the fridge up to three weeks.

Lend chicken breasts some exotic flavor with this nutty sauce, flavored with spicy red curry paste and rich coconut cream. Drizzle the sauce over chicken, or serve it over lettuce or shredded cabbage for an Asian-inspired salad.


Recipe Summary

  • 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
  • salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • 1 egg, beaten
  • 1 cup panko bread crumbs
  • 1 cup oil for frying, or as needed

Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 3 pounds skinless, boneless chicken breast halves
  • 1 tablespoon paprika
  • 1 cup brown sugar
  • 1 cup red wine
  • salt and pepper to taste

Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.

Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

You can also use one whole chicken, cut up, for this dish, or 3 pounds of any chicken pieces you like.



Comments:

  1. Joash

    I'm sorry, but, in my opinion, they were wrong. I propose to discuss it.

  2. Melkree

    You talented people

  3. Grogis

    Interesting :)



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