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There are as many ways to cook chicken breasts as there are cooks in the kitchen. Poach, bake, or grill it. Fried or browned on the stovetop, chicken breasts can do it all.
This gem recipe from my days as a personal chef never fails. ... plus more for the pan. 4 chicken breast cutlets, pounded 1/4-inch thick (about 1 1/2 pounds) ... add this chicken for a tasty ...
Yields: 4 servings. Prep Time: 10 mins. Total Time: 40 mins. Ingredients. 3/4 c. chicken bone broth. 1/2 c. heavy cream. 1/4 c. whole milk cottage cheese. 2 tbsp.
Pan frying sausages can make use of the inherent fat of the meat. Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. [1] In the case of a greasy food such as bacon, no oil or fats may need to be added.
Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat.
The breast is cut from the chicken and sold as a solid cut, while the leftover breast and true rib meat is stripped from the bone through mechanical separation for use in chicken franks, for example. Breast meat is often sliced thinly and marketed as chicken slices, an easy filling for sandwiches. Often, the tenderloin (pectoralis minor) is ...
Nutrition Facts 1 serving: 317 calories, 22g fat (6g saturated fat), 89mg cholesterol, 425mg sodium, 8g carbohydrate (3g sugars, 0 fiber), 23g protein.
Mackerel is an important food fish that is consumed worldwide. [3] As an oily fish, it is a rich source of omega-3 fatty acids. [4] The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning.