recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Gingerbread Pottery

RDstore.com (Readers Digest)

Website by: For Your eyes Only

Last minute quick cook idea

  RECIPE TITLE "Zesty Chicken with Shallots, Capers and Olives"
recipe excerpted from Weight Watchers Make It in Minutes: Easy Recipes in 15, 20, and 30 Minutes

yields Makes 4 servingstime --- difficultyeasy

This spicy tomato sauce in this dish - redolent of garlic, rosemary, and basil - looks and smells as though you slaved for hours. Be sure not to drain the diced tomatoes; you will need the extra liquid their juice will provide.

  RECIPE INGREDIENTS

  • 1 pound thin-sliced skinless boneless chicken breasts
  • 1 teaspoon dried rosemary, crumbled
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground q1`black pepper
  • 2 teaspoons olive oil
  • 2 shallots, chopped
  • 1 garlic clove, minced
  • 3 tablespoons cider vinegar
  • ¼ cup dry white wine
  • 1 (14 ½ ounce) can dried tomatoes, with their juice
  • 5 kalamata olives, pitted and chopped
  • 1 tablespoon capers, drained
  • ¼ cup chopped fresh basil
Lodge 3-qt. Seasoned Cast Iron Chicken Fryer/Skillet
Lodge 3-qt. Seasoned Cast Iron Chicken Fryer/Skillet The chicken fryer is a specialized American saute pan with a short handle, which allows the pan to fit neatly into the oven, and features a lip for pouring off excess fat. This pan is deep - perfect for deep-fat frying (but also for stewing and braising). The cast iron keeps the cooking oil hot, (the best assurance that chicken will be as grease free as possible) so pieces comes out crisp and brown on the surface, fully cooked within. The heavy, domed lid is dotted on the inside with points that condense steam and help keep your ingredients moist when braising. Already seasoned, this ready-to-use cast iron piece is coated with a special vegetable oil formula that's been baked-on in a very hot industrial oven. The high temperature allows the oil to penetrate deeply into the cast iron surface creating that prized heirloom finish, saving you the time and effort of doing it on your own.

  RECIPE METHOD

1. Sprinkle the chicken with rosemary, salt and pepper.

2. Heath the oil in a large nonstick skillet over medium-high heat. Sauté the chicken until browned and cooked through, about 3 minutes on each side; transfer to a plate. Add the shallots and garlic to the skillet and cook until the shallots are soft, about 1 minute Stir in the vinegar; continue to cook until the vinegar evaporates, about 30 seconds. Add the wine, tomatoes, olives, and capers. Simmer, uncovered, until the sauce thickens slightly, about 8 minutes. Stir in the basil. Return the chicken to the skillet and cook about 1 minute longer to heat through.

Serve the chicken over your favorite thin-strand pasta with a tossed green salad on the side.

Per serving: 186 Calories, 4 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 878 mg Sodium, 8 mg TotalCarbohydrate, 1 g Dietary Fiber, 28g Protein, 34 mg Calcium

4 POINTS per serving


HOT! We recommend:

Quick Simple Food
Quick Simple Food From Susie Quick, the founding food editor and stylist of Real Simple magazine, a new approach to quick-and-easy cooking. This beautifully designed and lavishly illustrated book is filled with terrific recipes for cooks looking for ways to prepare stylish, satisfying meals even when time is short. From its chic, contemporary look to its dazzling array of easy-to-make international specialties, this cookbook demonstrates that quick and easy doesn't have to mean dowdy and dull. Susie Quick relies on fresh, high-quality ingredients and simplified cooking methods to create dishes that will please the most demanding of palates. The range is astonishing and nearly all the recipes can be made in less than 30 minutes.
The Quick Recipe
The Quick Recipe 2004 James Beard Award Winner for the General Category The Quick Recipe is the result of thousands of hours of testing to determine the techniques that deliver big flavor in less time--all from scratch. Starting with building block recipes for basic quick cooking techniques such as sautéing, grilling, or stir-frying, the editors of Cook's Illustrated developed more than 300 flavorful recipes, including honey-glazed pork loin with fennel and carrots, lemon pudding cake, stir-fried chicken with green beans in spicy orange sauce, and 30-minute tart tatin. Each recipe requires less than 60 minutes (many less than 30) from ingredient prep and assembly through cooking and/or cooling, and most recipes require 10 or fewer ingredients. In addition to developing quick recipes that do not sacrifice taste, the editors have identified supermarket ingredients that save time without sacrificing flavor. More than 200 illustrations provide shortcuts for techniques, including shaping biscuits and scones, stuffing chicken breasts, or seeding tomatoes. All 309 of the recipes in this 464-page, hardcover cookbook are new to The Best Recipe Series, and 85 have never appeared in Cook's magazine.

 

<< Back Quick & easy index Print page Top

 

Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram Oneida.com the #1 Brand in Flatware! Shop at Home. We Deliver. Safeway.com Shop at Home. We Deliver. Genuardis.com Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table www.starbucksstore.com

© 1997-2009 IM, All rights Res. | Privacy | | | Home