Traditional recipes

Four Seasons Milano Makes Party Planning Easier With New Catering E-Menus

Four Seasons Milano Makes Party Planning Easier With New Catering E-Menus


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You are cordially invited to throw your next lavish Italian shindig at the Four Seasons Hotel Milano. Okay, that’s nothing new, but thanks to their latest events and catering e-menus, social butterflies on the go can make all their social engagement arrangements from the convenience of their smartphones—anywhere, anytime, no appointment or trans-Atlantic phone calls necessary.

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Available to clients as downloadable and interactive PDFs, the Catering Menus are created by celebrated Executive Chef Sergio Mei, while the Events e-Brochure details everything for planning a custom-tailored gathering in Milan’s legendary hotel.

“The menus are easy to access online so clients can look over them in their own time to decide what will suit their occasion,” says catering manager Anna Di Stefano, “while new clients can visualize a future event at the hotel by looking at the spaces available, floor plans and set ups."

Your most enviable task will be deciding between 44 new menus, in addition to a variety of single dishes, all of which are different spins on Mediterranean cuisine created by Sergio Mei using fresh, authentic ingredients from premium quality local suppliers. Hailing from Sardinia, Mei underscores his cuisine with flavors from the famous island, including a focus on meats and fresh fish (sardines, presumably, are optional).

The dishes are available for a range of events such as business meetings or intimate Milan Fashion Week dinners to a gala wedding feast for hundreds of guests. They also offer a tailored service to clients who can choose from different singularly-priced dishes to create a more personalized menu. In keeping with the hotel’s extraordinary service, Chef Mei will also create an entirely unique menu around a theme. Might we suggest “La Dolce Vita” or “Table for Two with George Clooney?”


50 Chicken Dinner Recipes

Food Network Magazine created dozens of recipes using a favorite weeknight staple: chicken breasts.

Related To:

130430_FNM_08_0421_N.tif

Use skinless, boneless chicken breasts for all recipes (small = 6 ounces large = 12 ounces).

1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover cook 3 more minutes.

2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs turn the chicken to coat.

130430_FNM_06_0352_N.tif

3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce simmer 5 minutes. Stir in the juice of 1 lime pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer until reduced by half. Stir in 1 tablespoon grainy mustard pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley pour over the chicken.

11. Alla Vodka: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add 3 sliced garlic cloves and 1 tablespoon butter to the drippings cook 1 minute. Add 2 cups canned crushed tomatoes, 1/2 cup cream and 1/4 cup vodka simmer 5 minutes. Pour over the chicken and top with chopped basil.

12. Breaded: Pound 4 small chicken breasts until 1/2 inch thick season with salt. Dredge in flour, dip in 2 beaten eggs, then dredge in breadcrumbs. Cook in 3 tablespoons olive oil over medium heat until golden, 3 minutes per side drain on paper towels. Season with salt.

13. Cornflake: Make Breaded Chicken (No. 12), swapping 2 cups crushed cornflakes mixed with 1 teaspoon paprika for the breadcrumbs. Cook only 2 minutes per side.


50 Chicken Dinner Recipes

Food Network Magazine created dozens of recipes using a favorite weeknight staple: chicken breasts.

Related To:

130430_FNM_08_0421_N.tif

Use skinless, boneless chicken breasts for all recipes (small = 6 ounces large = 12 ounces).

1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover cook 3 more minutes.

2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs turn the chicken to coat.

130430_FNM_06_0352_N.tif

3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce simmer 5 minutes. Stir in the juice of 1 lime pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer until reduced by half. Stir in 1 tablespoon grainy mustard pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley pour over the chicken.

11. Alla Vodka: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add 3 sliced garlic cloves and 1 tablespoon butter to the drippings cook 1 minute. Add 2 cups canned crushed tomatoes, 1/2 cup cream and 1/4 cup vodka simmer 5 minutes. Pour over the chicken and top with chopped basil.

12. Breaded: Pound 4 small chicken breasts until 1/2 inch thick season with salt. Dredge in flour, dip in 2 beaten eggs, then dredge in breadcrumbs. Cook in 3 tablespoons olive oil over medium heat until golden, 3 minutes per side drain on paper towels. Season with salt.

13. Cornflake: Make Breaded Chicken (No. 12), swapping 2 cups crushed cornflakes mixed with 1 teaspoon paprika for the breadcrumbs. Cook only 2 minutes per side.


50 Chicken Dinner Recipes

Food Network Magazine created dozens of recipes using a favorite weeknight staple: chicken breasts.

Related To:

130430_FNM_08_0421_N.tif

Use skinless, boneless chicken breasts for all recipes (small = 6 ounces large = 12 ounces).

1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover cook 3 more minutes.

2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs turn the chicken to coat.

130430_FNM_06_0352_N.tif

3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce simmer 5 minutes. Stir in the juice of 1 lime pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer until reduced by half. Stir in 1 tablespoon grainy mustard pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley pour over the chicken.

11. Alla Vodka: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add 3 sliced garlic cloves and 1 tablespoon butter to the drippings cook 1 minute. Add 2 cups canned crushed tomatoes, 1/2 cup cream and 1/4 cup vodka simmer 5 minutes. Pour over the chicken and top with chopped basil.

12. Breaded: Pound 4 small chicken breasts until 1/2 inch thick season with salt. Dredge in flour, dip in 2 beaten eggs, then dredge in breadcrumbs. Cook in 3 tablespoons olive oil over medium heat until golden, 3 minutes per side drain on paper towels. Season with salt.

13. Cornflake: Make Breaded Chicken (No. 12), swapping 2 cups crushed cornflakes mixed with 1 teaspoon paprika for the breadcrumbs. Cook only 2 minutes per side.


50 Chicken Dinner Recipes

Food Network Magazine created dozens of recipes using a favorite weeknight staple: chicken breasts.

Related To:

130430_FNM_08_0421_N.tif

Use skinless, boneless chicken breasts for all recipes (small = 6 ounces large = 12 ounces).

1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover cook 3 more minutes.

2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs turn the chicken to coat.

130430_FNM_06_0352_N.tif

3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce simmer 5 minutes. Stir in the juice of 1 lime pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer until reduced by half. Stir in 1 tablespoon grainy mustard pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley pour over the chicken.

11. Alla Vodka: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add 3 sliced garlic cloves and 1 tablespoon butter to the drippings cook 1 minute. Add 2 cups canned crushed tomatoes, 1/2 cup cream and 1/4 cup vodka simmer 5 minutes. Pour over the chicken and top with chopped basil.

12. Breaded: Pound 4 small chicken breasts until 1/2 inch thick season with salt. Dredge in flour, dip in 2 beaten eggs, then dredge in breadcrumbs. Cook in 3 tablespoons olive oil over medium heat until golden, 3 minutes per side drain on paper towels. Season with salt.

13. Cornflake: Make Breaded Chicken (No. 12), swapping 2 cups crushed cornflakes mixed with 1 teaspoon paprika for the breadcrumbs. Cook only 2 minutes per side.


50 Chicken Dinner Recipes

Food Network Magazine created dozens of recipes using a favorite weeknight staple: chicken breasts.

Related To:

130430_FNM_08_0421_N.tif

Use skinless, boneless chicken breasts for all recipes (small = 6 ounces large = 12 ounces).

1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover cook 3 more minutes.

2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs turn the chicken to coat.

130430_FNM_06_0352_N.tif

3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce simmer 5 minutes. Stir in the juice of 1 lime pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer until reduced by half. Stir in 1 tablespoon grainy mustard pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley pour over the chicken.

11. Alla Vodka: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add 3 sliced garlic cloves and 1 tablespoon butter to the drippings cook 1 minute. Add 2 cups canned crushed tomatoes, 1/2 cup cream and 1/4 cup vodka simmer 5 minutes. Pour over the chicken and top with chopped basil.

12. Breaded: Pound 4 small chicken breasts until 1/2 inch thick season with salt. Dredge in flour, dip in 2 beaten eggs, then dredge in breadcrumbs. Cook in 3 tablespoons olive oil over medium heat until golden, 3 minutes per side drain on paper towels. Season with salt.

13. Cornflake: Make Breaded Chicken (No. 12), swapping 2 cups crushed cornflakes mixed with 1 teaspoon paprika for the breadcrumbs. Cook only 2 minutes per side.


50 Chicken Dinner Recipes

Food Network Magazine created dozens of recipes using a favorite weeknight staple: chicken breasts.

Related To:

130430_FNM_08_0421_N.tif

Use skinless, boneless chicken breasts for all recipes (small = 6 ounces large = 12 ounces).

1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover cook 3 more minutes.

2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs turn the chicken to coat.

130430_FNM_06_0352_N.tif

3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce simmer 5 minutes. Stir in the juice of 1 lime pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer until reduced by half. Stir in 1 tablespoon grainy mustard pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley pour over the chicken.

11. Alla Vodka: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add 3 sliced garlic cloves and 1 tablespoon butter to the drippings cook 1 minute. Add 2 cups canned crushed tomatoes, 1/2 cup cream and 1/4 cup vodka simmer 5 minutes. Pour over the chicken and top with chopped basil.

12. Breaded: Pound 4 small chicken breasts until 1/2 inch thick season with salt. Dredge in flour, dip in 2 beaten eggs, then dredge in breadcrumbs. Cook in 3 tablespoons olive oil over medium heat until golden, 3 minutes per side drain on paper towels. Season with salt.

13. Cornflake: Make Breaded Chicken (No. 12), swapping 2 cups crushed cornflakes mixed with 1 teaspoon paprika for the breadcrumbs. Cook only 2 minutes per side.


50 Chicken Dinner Recipes

Food Network Magazine created dozens of recipes using a favorite weeknight staple: chicken breasts.

Related To:

130430_FNM_08_0421_N.tif

Use skinless, boneless chicken breasts for all recipes (small = 6 ounces large = 12 ounces).

1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover cook 3 more minutes.

2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs turn the chicken to coat.

130430_FNM_06_0352_N.tif

3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce simmer 5 minutes. Stir in the juice of 1 lime pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer until reduced by half. Stir in 1 tablespoon grainy mustard pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley pour over the chicken.

11. Alla Vodka: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add 3 sliced garlic cloves and 1 tablespoon butter to the drippings cook 1 minute. Add 2 cups canned crushed tomatoes, 1/2 cup cream and 1/4 cup vodka simmer 5 minutes. Pour over the chicken and top with chopped basil.

12. Breaded: Pound 4 small chicken breasts until 1/2 inch thick season with salt. Dredge in flour, dip in 2 beaten eggs, then dredge in breadcrumbs. Cook in 3 tablespoons olive oil over medium heat until golden, 3 minutes per side drain on paper towels. Season with salt.

13. Cornflake: Make Breaded Chicken (No. 12), swapping 2 cups crushed cornflakes mixed with 1 teaspoon paprika for the breadcrumbs. Cook only 2 minutes per side.


50 Chicken Dinner Recipes

Food Network Magazine created dozens of recipes using a favorite weeknight staple: chicken breasts.

Related To:

130430_FNM_08_0421_N.tif

Use skinless, boneless chicken breasts for all recipes (small = 6 ounces large = 12 ounces).

1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover cook 3 more minutes.

2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs turn the chicken to coat.

130430_FNM_06_0352_N.tif

3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce simmer 5 minutes. Stir in the juice of 1 lime pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer until reduced by half. Stir in 1 tablespoon grainy mustard pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley pour over the chicken.

11. Alla Vodka: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add 3 sliced garlic cloves and 1 tablespoon butter to the drippings cook 1 minute. Add 2 cups canned crushed tomatoes, 1/2 cup cream and 1/4 cup vodka simmer 5 minutes. Pour over the chicken and top with chopped basil.

12. Breaded: Pound 4 small chicken breasts until 1/2 inch thick season with salt. Dredge in flour, dip in 2 beaten eggs, then dredge in breadcrumbs. Cook in 3 tablespoons olive oil over medium heat until golden, 3 minutes per side drain on paper towels. Season with salt.

13. Cornflake: Make Breaded Chicken (No. 12), swapping 2 cups crushed cornflakes mixed with 1 teaspoon paprika for the breadcrumbs. Cook only 2 minutes per side.


50 Chicken Dinner Recipes

Food Network Magazine created dozens of recipes using a favorite weeknight staple: chicken breasts.

Related To:

130430_FNM_08_0421_N.tif

Use skinless, boneless chicken breasts for all recipes (small = 6 ounces large = 12 ounces).

1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover cook 3 more minutes.

2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs turn the chicken to coat.

130430_FNM_06_0352_N.tif

3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce simmer 5 minutes. Stir in the juice of 1 lime pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer until reduced by half. Stir in 1 tablespoon grainy mustard pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley pour over the chicken.

11. Alla Vodka: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add 3 sliced garlic cloves and 1 tablespoon butter to the drippings cook 1 minute. Add 2 cups canned crushed tomatoes, 1/2 cup cream and 1/4 cup vodka simmer 5 minutes. Pour over the chicken and top with chopped basil.

12. Breaded: Pound 4 small chicken breasts until 1/2 inch thick season with salt. Dredge in flour, dip in 2 beaten eggs, then dredge in breadcrumbs. Cook in 3 tablespoons olive oil over medium heat until golden, 3 minutes per side drain on paper towels. Season with salt.

13. Cornflake: Make Breaded Chicken (No. 12), swapping 2 cups crushed cornflakes mixed with 1 teaspoon paprika for the breadcrumbs. Cook only 2 minutes per side.


50 Chicken Dinner Recipes

Food Network Magazine created dozens of recipes using a favorite weeknight staple: chicken breasts.

Related To:

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Use skinless, boneless chicken breasts for all recipes (small = 6 ounces large = 12 ounces).

1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover cook 3 more minutes.

2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs turn the chicken to coat.

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3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce simmer 5 minutes. Stir in the juice of 1 lime pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer until reduced by half. Stir in 1 tablespoon grainy mustard pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley pour over the chicken.

11. Alla Vodka: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add 3 sliced garlic cloves and 1 tablespoon butter to the drippings cook 1 minute. Add 2 cups canned crushed tomatoes, 1/2 cup cream and 1/4 cup vodka simmer 5 minutes. Pour over the chicken and top with chopped basil.

12. Breaded: Pound 4 small chicken breasts until 1/2 inch thick season with salt. Dredge in flour, dip in 2 beaten eggs, then dredge in breadcrumbs. Cook in 3 tablespoons olive oil over medium heat until golden, 3 minutes per side drain on paper towels. Season with salt.

13. Cornflake: Make Breaded Chicken (No. 12), swapping 2 cups crushed cornflakes mixed with 1 teaspoon paprika for the breadcrumbs. Cook only 2 minutes per side.


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