Rachael ray recipes for chicken

Pat chicken dry. Whisk up marinade. Season the chicken with salt and pepper, place in large plastic food storage bag or shallow container. Add marinade to bag, close the bag, and refrigerate a minimum of 1 to several hours.

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Rachael ray recipes for chicken

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Season the chicken cutlets with salt and pepper on both sides. Season the flour with garlic powder or granulated garlic and paprika. Roll the butter slices in the flour and reserve. Heat the oil, four turns of the pan, over medium to medium-high heat. Repeat, removing the browned chicken to a plate. Add the sliced lemon to the pan, caramelize on one side, then flip and add the garlic to the pan. Stir for 1 minute, then add the wine to the pan to deglaze. Pour in the stock and bring to a bubble; swirl in the seasoned, flour-coated butter and swirl in the pan to form a sauce. Slide the chicken back into the pan and cook through, minutes.

Rachael ray recipes for chicken

Few things are more comforting than classic Chicken Parmesan aka Chicken Parmigiana — breaded chicken cutlets topped with tomato sauce, grated Parmigiano and mozzarella. Set up three dishes on your countertop: Fill one with the flour, one with the eggs, and the other with a mixture of the breadcrumbs, half the grated cheese, herbs, salt and pepper. Place a large skillet over medium-high heat with 3 turns of the pan of EVOO, about 3 tablespoons. While the pan is heating up, season the chicken cutlets with salt and freshly ground black pepper, and coat each one in the flour, then in the egg, and lastly in the cheesy breadcrumbs. Once the oil is hot, cook the chicken cutlets until golden brown and cooked through, minutes per side depending on how thick they are.

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