CHICKEN is quick to cook, reasonably priced and low in fat, so try out some of these tasty recipes.
The first is a French-style dish, the second Italian and the third is a great one-pot wonder from New Orleans.
CHICKEN AND GRAPES IN A MUSTARD CREAM SAUCE
Serves 4
Ingredients:
- 4 chicken breasts
- Salt and pepper
- 3 tbsp olive oil
- 40ml white wine
- 50ml heavy cream
- 3 tbsp Dijon mustard
- 1 tbsp chopped tarragon
- 1 tbsp chopped fresh parsley
- 40ml chicken stock
- Handful of grapes, sliced in half
Method:
- Wash and pat dry chicken breasts. Sprinkle with salt and pepper.
- In a large non-stick pan, heat oil, add chicken and sauté until cooked all the way through. Transfer to a plate and cover with foil to keep warm.
- Pour wine into pan and simmer for 2 minutes, whisk in cream, mustard, tarragon, parsley and chicken stock.
- Place chicken on a plate, pour cream sauce on top and garnish with grapes.
- Serve with white or brown rice.
ROMAN-STYLE CHICKEN SALTIMBOCCA
Serves 4
Ingredients:
- 4 chicken breasts
- Salt and black pepper
- 8 slices prosciutto ham
- 8 sage leaves (extra for garnish)
- 40g plain flour
- 2 tbsp butter, divided in two
- 2 tbsp olive oil
- 50ml cup white wine
- 30ml chicken stock
- 8 lemon slices
Method:
- Sprinkle each breast lightly with salt and pepper.
- Top with a slice of prosciutto and a sage leaf. Place chicken between 2 sheets of plastic wrap. Using the base of a small pan, pound to about a 1/4-inch thickness.
- Spread the flour on a plate and dip the chicken in it, coating both sides.
- Heat 1 tbsp of butter with the olive oil in a large pan. When the butter begins to foam, add the breasts to the pan, prosciutto and leaf side down.
- Cook 3 to 4 minutes per side, until lightly browned and cooked through.
- Transfer to a platter and cover to keep warm.
Sauce:
- Add wine to the hot pan and stir to loosen all the brown bits.
- Let the wine reduce by half, add the chicken stock and reduce again for 3 more minutes.
- Remove the pan from the heat and stir in the rest of the butter.
- Taste and adjust sauce with salt and pepper, then pour over the chicken breasts. Serve immediately with lemon slices and pasta.
SPICY CHICKEN JAMBALAYA
Serves 4
Ingredients:
- 4 tbsp olive oil
- 5 chicken breasts
- Salt and pepper
- 4 celery stalks, finely diced
- 2 onions, finely chopped
- 1 bell pepper, cleaned, deseeded and finely diced
- 4 spicy Italian sausages, cut into 1/2-inch pieces
- 3 cloves garlic, finely chopped
- 430ml chicken stock
- 1 tbsp Cajun seasoning
- 2 cans crushed tomatoes, drained
- 120g long-grain white rice
Method:
- Heat oil in a large pot over medium/ high heat.
- Rinse, dry and season chicken.
- Cook chicken for 4-5 minutes on each side. Cut into 1-inch pieces and set aside.
- Add celery, onions and bell pepper to pot. Cook for 5-8 minutes.
- Add sausage and cook for a further 3-4 minutes.
- Add garlic and cook for 30 seconds. Then add chicken stock, Cajun seasoning and tomatoes. Bring to a simmer.
- Add in rice and cook for 5 minutes. Remove from heat.
- Add chicken back in. Cover pot and let stand for 25-30 minutes.
- Serve in bowls.