Tag: chicken broth

Chicken Thigh Piccata

by Pam on January 9, 2014

I usually use this recipe for Chicken Piccata^[1] but this time I wanted to try making it by using chicken thighs and Italian seasoned panko. I kept it healthy by using an egg white wash and just a little bit of olive oil when cooking. The thighs were moist and tender on the inside and crisp and lemony on the outside. We all gobbled this chicken right up. It paired nicely with the lemon and basil noodles (to post soon) and a green salad. It was a healthy and delicious meal that we all enjoyed.

Place the egg white in a bowl; whisk. Place the Italisan seasoned panko crumbs on a plate. Remove any excess fat from the chicken thighs.

Heat half of the olive oil in a large skillet over medium heat. Once the pan is HOT, dip the chicken into the egg white then place on the panko crumbs; flip to coat evenly. Place into the hot pan; repeat, cooking in batches if needed. Season the chicken in the pan with sea salt and freshly cracked pepper, to taste. Reduce heat to medium and cook for 7-8 minutes or until crisp and golden brown; flip the chicken over. Add the other half of the olive oil into the pan then swirl to coat the bottom of the pan and the chicken. Cook for 7-8 minutes or until cooked through. Remove the chicken from the pan and place on a plate with a loosely placed tin foil tent.

Add 1 teaspoon of olive oil to the pan then add the minced garlic. Cook, stirring constantly, for 30 seconds. Add the chicken broth, lemon juice, lemon zest, and capers then season with sea salt and freshly cracked pepper, to taste. Cook to a boil for a few minutes to reduce. Add the parsley to the sauce then place the chicken and it’s juices back into the pan. Reheat the chicken for a few minutes then serve with sauce drizzled over the top. Enjoy.

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Chicken Thigh Piccata

Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Ingredients:

1 egg white
1/2-3/4 cup of Italian seasoned panko crumbs
2-3 tbsp olive oil (plus 1 teaspoon), divided
5 boneless skinless chicken thighs, excess fat removed
Sea salt and freshly cracked pepper, to taste
2 cloves of garlic, minced
1 cup of chicken broth
Juice from 2 small lemons
Zest from 1 lemon
1 tbsp capers, drained
1 tbsp fresh parsley, chopped

Directions:

Place the egg white in a bowl; whisk. Place the Italisan seasoned panko crumbs on a plate. Remove any excess fat from the chicken thighs.

Heat half of the olive oil in a large skillet over medium heat. Once the pan is HOT, dip the chicken into the egg white then place on the panko crumbs; flip to coat evenly. Place into the hot pan; repeat, cooking in batches if needed. Season the chicken in the pan with sea salt and freshly cracked pepper, to taste. Reduce heat to medium and cook for 7-8 minutes or until crisp and golden brown; flip the chicken over. Add the other half of the olive oil into the pan then swirl to coat the bottom of the pan and the chicken. Cook for 7-8 minutes or until cooked through. Remove the chicken from the pan and place on a plate with a loosely placed tin foil tent.

Add 1 teaspoon of olive oil to the pan then add the minced garlic. Cook, stirring constantly, for 30 seconds. Add the chicken broth, lemon juice, lemon zest, and capers then season with sea salt and freshly cracked pepper, to taste. Cook to a boil for a few minutes to reduce. Add the parsley to the sauce then place the chicken and it’s juices back into the pan. Reheat the chicken for a few minutes then serve with sauce drizzled over the top. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Chicken Piccata (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Egg Drop Soup

by Pam on December 19, 2012

My friend was recently telling me that she has been making a lot of egg drop soup lately and I got a sudden craving for it. I found a Tyler Florence^[1] recipe that I adapted a little bit to work with what I had on hand and to suit our tastes. It was very quick and easy to make and we all LOVED it! Especially my daughter, who doesn’t like eggs. When she was finished with her bowl of soup she asked me what was floating in the soup and I told her the soup is called egg drop soup and it is egg floating in the soup. Her eyes got big and she said, I don’t like the word egg in the title, can we call it something else? We finally decided that Chinese Ribbon Soup would be a great name for this delicious soup in our house. My daughter asked for the leftovers in her thermos for lunch the next day. I LOVE THAT – she knowingly ate eggs!!

Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken broth. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.

Side Note: I think using homemade chicken broth^[2] really made this soup extra special. Click the link for the recipe.

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Save^[4]

Egg Drop Soup

Yield: 6

Cook Time: 10 -15 min.

Ingredients:

5 cups homemade chicken broth, (plus more for a slurry)
1/4 tsp fresh ginger, grated
2 tbsp soy sauce
2 tbsp cornstarch
2 eggs, beaten
2 green onions, chopped, including ends
Sea salt and white pepper, to taste

Directions:

Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.

Side Note: I think using homemade chicken broth really made this soup extra special. Click the link up above for the recipe.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence

References

^{^} Tyler Florence (www.foodnetwork.com)
^{^} homemade chicken broth (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Garlic bread

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Garlic bread is always popular to serve with barbecued or grilled meats as well as pasta dishes and takes minutes to make. We’ve used French bread in this recipe but you can also use ciabatta bread or even crusty rolls. Any leftover garlic butter can be dotted on cooked vegetables such as carrots and green beans or served on steak just before serving.

Serves: 6
Prep time: 5 mins
Cooking time: 15 mins
Total time: 20 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

You can make this butter a few days in advance, wrap it tightly in cling film until needed. It can also be frozen, but don’t store for more than 1 month as garlic can develop a stronger flavour if kept for too long

Ingredients

3 cloves garlic, peeled and crushed
100g salted butter, softened
3tbsp finely chopped parsley
1 loaf French bread

Method

Heat the oven to 200°C/400°F/Gas Mark .
Mix the garlic into the softened butter with the parsley.
Cut the French stick into slices, without cutting right through the bread. Spread the butter in between each slice, then wrap the bread in a sheet of foil and bake for 10-15 mins until golden brown and crispy. Serve immediately.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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