↞ recipe box start page
Category: Poultry
Prep Time: Cook Time: Total Time:
chicken:
4 skinless, boneless chicken breasts
(5 ounces each)
4 cups brewed sweetened iced tea
1 1/2 Tbsp Worcestershire sauce
1 Tbsp tabasco
1 Tbsp dried thyme
Kosher salt
2 cups all-purpose flour
3/4 tsp cayenne pepper
1 tsp paprika (smoked hot preferred)
1 ts garlc powder
1 tsp onion powder
1 tsp freshly ground pepper
1 Tbsp unsalted butter
2 Tbsp canola oil
gravy:
2 Tbsp canola oil
1 large white onion, thinly sliced
pinch of sugar
1/2 tsp dried thyme
2 Tbsp dry shrry
1 cup chicken stock
1 tsp cornstarch dissolved in 1 Tbsp water
salt and freshly ground pepper
prepare the chicken: In a resealable plastic bag, coat the chicken wit the tea, Worcestershire, Tabasco, thyme and 1 Tbsp of the salt. Refrigerate overnight.
Preheat the oven to 375 degrees F. In a bowl, combine the flour, cayenne, paprika, garlic powder, onion powder, pepper and 1 tsp of salt. Drain the chicken, pick off the thyme and dredge in the seasoned flour.
In a large ovenproof nonstick skillet, melt the butter in the oil. Add the chicken and cook over high heat until browned, about 5 minutes. Turn and cook for 2 minutes longer. Transfer the chicken to the oven and roast until white throughout, 5 minutes.
Make the gravy: Heat the oil in a skillet. Add the onion, cover and cook over moderate heat, stirring, until softened, 5 minutes. Add the thyme and sugar and cook until the onion is caramelized, 15 minutes. Add the sherry and cook until evaporated. Whisk in the chicken stock and dissolved cornstarch and bring to a boil, stirring until thickened. Season with salt and pepper. Spoon the gravy over the chicken and serve.
4 servings
view more member recipes
Oven-Fried Chicken Breasts
view my recipes
print
save
Category: Poultry
Prep Time: Cook Time: Total Time:
chicken:
4 skinless, boneless chicken breasts
(5 ounces each)
4 cups brewed sweetened iced tea
1 1/2 Tbsp Worcestershire sauce
1 Tbsp tabasco
1 Tbsp dried thyme
Kosher salt
2 cups all-purpose flour
3/4 tsp cayenne pepper
1 tsp paprika (smoked hot preferred)
1 ts garlc powder
1 tsp onion powder
1 tsp freshly ground pepper
1 Tbsp unsalted butter
2 Tbsp canola oil
gravy:
2 Tbsp canola oil
1 large white onion, thinly sliced
pinch of sugar
1/2 tsp dried thyme
2 Tbsp dry shrry
1 cup chicken stock
1 tsp cornstarch dissolved in 1 Tbsp water
salt and freshly ground pepper
prepare the chicken: In a resealable plastic bag, coat the chicken wit the tea, Worcestershire, Tabasco, thyme and 1 Tbsp of the salt. Refrigerate overnight.
Preheat the oven to 375 degrees F. In a bowl, combine the flour, cayenne, paprika, garlic powder, onion powder, pepper and 1 tsp of salt. Drain the chicken, pick off the thyme and dredge in the seasoned flour.
In a large ovenproof nonstick skillet, melt the butter in the oil. Add the chicken and cook over high heat until browned, about 5 minutes. Turn and cook for 2 minutes longer. Transfer the chicken to the oven and roast until white throughout, 5 minutes.
Make the gravy: Heat the oil in a skillet. Add the onion, cover and cook over moderate heat, stirring, until softened, 5 minutes. Add the thyme and sugar and cook until the onion is caramelized, 15 minutes. Add the sherry and cook until evaporated. Whisk in the chicken stock and dissolved cornstarch and bring to a boil, stirring until thickened. Season with salt and pepper. Spoon the gravy over the chicken and serve.
4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Oven Fried Chicken Breasts With Pecan Crust
by sgre52160
1/4 cup coarse salt 2 tablespoons sugar 1 tablespoon sweet Hungarian paprika 4 cloves garlic, smashed 2 bay leaves, preferably fresh 4 cups buttermilk 4 to 6 (8-ounce) boneless, skinless chic
by sgre52160
1/4 cup coarse salt 2 tablespoons sugar 1 tablespoon sweet Hungarian paprika 4 cloves garlic, smashed 2 bay leaves, preferably fresh 4 cups buttermilk 4 to 6 (8-ounce) boneless, skinless chic
Oven-fried Chicken Breasts With Honey-yogurt Drizzle
by ICOOK2
2 1/2 cups cornflakes 2 1/2 tsp house seasoning 1/2 cup buttermilk four 8-ounce boneless, skinless chicken breast halves 1/2 cup plain low-fat yogurt 2 Tbsp honey Preheat the oven to 350 de
by ICOOK2
2 1/2 cups cornflakes 2 1/2 tsp house seasoning 1/2 cup buttermilk four 8-ounce boneless, skinless chicken breast halves 1/2 cup plain low-fat yogurt 2 Tbsp honey Preheat the oven to 350 de
Stuffed Fried Chicken Breasts
by sgre52160
2 whole chicken breasts, skinned, boned, and halved 4 pieces Monterey Jack cheese, in large cubes 1/2 tsp dried sage 2 eggs 1 tbsp Parmesan cheese 1/4 tsp each salt and pepper 1 tbsp mince
by sgre52160
2 whole chicken breasts, skinned, boned, and halved 4 pieces Monterey Jack cheese, in large cubes 1/2 tsp dried sage 2 eggs 1 tbsp Parmesan cheese 1/4 tsp each salt and pepper 1 tbsp mince
Walnut Crusted Pan-fried Chicken Breasts
by sgre52160
1/2 cup group walnuts 1/3 cup dry bread crumbs 1/2 tsp dried sate and salt 1/4 tsp cayenne pepper 1/2 cup flour 1 egg 2 tbsp milk 4 boneless, skinless chicken breasts 3 tbsp olive or vegetable
by sgre52160
1/2 cup group walnuts 1/3 cup dry bread crumbs 1/2 tsp dried sate and salt 1/4 tsp cayenne pepper 1/2 cup flour 1 egg 2 tbsp milk 4 boneless, skinless chicken breasts 3 tbsp olive or vegetable
Fried Spinach-stuffed Chicken Breasts
by sgre52160
1 (10 oz) pkg frozen chopped spinach, thawed and drained 1/4 cup sour cream 1/2 tsp salt 1/4 tsp ground nutmeg 1 cup all purpose flour 2 tsp pepper 1 tsp salt 1 tsp paprika 1/2 tsp poultry sea
by sgre52160
1 (10 oz) pkg frozen chopped spinach, thawed and drained 1/4 cup sour cream 1/2 tsp salt 1/4 tsp ground nutmeg 1 cup all purpose flour 2 tsp pepper 1 tsp salt 1 tsp paprika 1/2 tsp poultry sea
view more member recipes
related CDKitchen recipes
Buttermilk-Brined Fried Chicken
Asian Marinated Grilled Chicken
Big Crowd Oven Fried Chicken
Cinnamon Fried Chicken
Ayam Gereng (Indonesian Fried Chicken)
Diet Chicken
Quick And Easy Breaded Chicken
Madame Wu's Chinese Chicken Salad
Herbed Chicken In Beer
Baked Chicken and Mushrooms