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Originally published Tuesday, October 2, 2012 at 6:16 PM

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Recipes: Chicken with Mushrooms, Steak Sandwiches with Creamy Shallots and more

These main course recipes are from Everyday Food.

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Sauteing made simple: One skillet and four steps lead to endless easy, delicious dinners. Once you've mastered this technique, mix up the protein: The meats in these recipes are interchangeable.

Step 1. Dry a thin cut of meat by dredging it in flour or patting it with paper towels.

Step 2. Sear meat until it's browned and cooked through.

Step 3. Saute aromatics, such as garlic, to build flavor. You can add other veggies here, too.

Step 4. Deglaze pan, adding wine or broth and scraping up flavorful bits to make a sauce.

Chicken with Mushrooms

Makes 4 servings

1/4 cup all-purpose flour

1 1/2 pounds chicken cutlets

salt and pepper

1 tablespoon olive oil

3 tablespoons unsalted butter, divided

2 tablespoons fresh thyme leaves, chopped

1 pound button mushrooms, trimmed and quartered

1/4 cup dry white wine

1/4 cup chicken broth

1/4 cup chopped fresh parsley

Step 1. Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.

Step 2. In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through. Transfer to a plate and tent loosely with foil.

Step 3. Reduce heat to medium, add thyme, mushrooms and remaining 2 tablespoons butter, and cook until softened, about 6 minutes.

Step 4. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.

Nutritional information per serving: 375 calories; 17 grams fat (7 grams saturated fat); 41 grams protein; 13 grams carbohydrates; 1 gram fiber

Garlic-Lemon Pork

Makes 4 servings

1/4 cup all-purpose flour

2 lemons, 1 zested and juiced, 1 very thinly sliced

1 pork tenderloin, cut into 1-inch slices and pounded 1/4 inch thick

Salt and pepper

1 tablespoon olive oil

2 tablespoons unsalted butter, divided

4 cloves garlic, thinly sliced

3/4 cup chicken broth

2 tablespoons sliced fresh chives

Step 1. Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.

Step 2. In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through. Transfer to a plate and tent loosely with foil.

Step 3. Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, about 30 seconds.

Step 4. Add broth and cook, stirring, until reduced by half, about 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, about 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.

Nutritional information per serving: 264 calories; 13 grams fat (6 grams saturated fat); 26 grams protein; 11 grams carbohydrates; 2 grams fiber

Steak Sandwiches with Creamy Shallots

Makes 4 servings

.

2 boneless New York strip steaks (3/4 inch thick; 1 1/2 pounds total), excess fat trimmed

Salt and pepper

1 tablespoon olive oil

4 large shallots, thinly sliced (2 cups)

1/3 cup heavy cream

1 tablespoon Dijon mustard

4 sandwich rolls, split and toasted

2 cups baby arugula

Step 1. Pat steaks dry with paper towels and season with salt and pepper.

Step 2. In a large skillet, heat oil over high. Cook steaks until medium-rare, about 4 minutes per side. Transfer to a cutting board and tent loosely with foil.

Step 3. Reduce heat to medium, add shallots and cook until softened, about 8 minutes.

Step 4. Add cream and 2 tablespoons water and cook, stirring, until slightly thickened, about 1 minute. Stir in mustard and season with salt and pepper. Thinly slice steak against the grain. Make sandwiches with rolls, shallots, steak and arugula.

Nutritional information per serving: 672 calories; 38 grams fat (15 grams saturated fat); 40 grams protein; 41 grams carbohydrates; 2 grams fiber

Turkey-and-Onion Paprikash

Makes 4 servings

Paprikash, a Hungarian dish that gets its bold color and flavor from paprika, is usually made with chicken or turkey legs. Cutlets are quick-cooking and lower in fat.

1 pound turkey cutlets, halved horizontally

Salt and pepper

3 tablespoons unsalted butter, divided

1 medium yellow onion, thinly sliced

4 plum tomatoes, diced small

2 tablespoons sweet or smoked paprika

3/4 cup chicken broth

1/3 cup sour cream

Cooked egg noodles, for serving

1/4 cup fresh dill, chopped

Step 1. Pat turkey dry with paper towels and season with salt and pepper.

Step 2. In a large skillet, heat 1 tablespoon butter over medium-high. In batches, cook turkey until cooked through. Transfer to a plate and tent loosely with foil.

Step 3. Reduce heat to medium, then add onion, tomatoes and remaining 2 tablespoons butter; cook until onion has softened and tomatoes have broken down, about 6 minutes. Add paprika and cook 1 minute.

Step 4. Add broth and cook, stirring, until slightly thickened, about 2 minutes. Remove from heat and stir in sour cream. Return turkey to pan along with any accumulated juices. Sprinkle with dill and serve over noodles.

Nutritional information per serving (without noodles): 295 calories; 13 grams fat (8 grams saturated fat); 31 grams protein; 13 grams carbohydrates; 4 grams fiber

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