Spring Chicken Saute

"An easy, fast, tasty, healthy, all-in-one-type family dinner. You only need to add some sort of rice or noodle dish for a side. The original recipe came from Crisco -- I had clipped it from a magazine a few years back. To me, the key ingredient is the fresh dill. Enjoy! big pat."
 
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Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Flatten the chicken by placing each breast between two sheets of cling wrap and pound it with a pan or with a small meat hammer (flat side). Cut the chicken crosswise into 3/4" strips.
  • Mix together the salt, pepper and paprika and coat each chicken piece, then, dredge it through the flour and shake off the excess.
  • In a large non-stick skillet, heat 2 tablespoons of the canola oil over high heat, add the chicken to the hot oil and cook it until all pieces are golden brown on both sides. Reserve any remaining oil in the skillet and, settting the chicken aside when done.
  • Cut the asparagus into 1" lengths and mix with the bell pepper strips. Add the remaining tablespoon of oil to the skillet and saute the scallions and garlic over medium heat, stirring frequently, for 3 minutes. Add the asparagus and red pepper strips and saute for an additional 2 minutes.
  • Return the chicken strips to the pan (still sauteeing) and add in the chicken broth. Raise the temperature to high and cook until stock is reduced by half (about 3 minutes).
  • Toss in the fresh dill, taste and correct seasonings as needed.
  • Serve with cooked rice on the side.

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Reviews

  1. Sorry, but for us this just didn't have much flavor. Since I was serving it over rice, we perked it up by sprinkling liberally with soy sauce. This addition made it more of an Asian-style dish, but it did greatly improve the flavor.
     
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RECIPE SUBMITTED BY

<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
 
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