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Herb Chicken
Serves: 4
4 (6-ounce) boneless, skinless
chicken breasts
¼ cup flour
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh thyme
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped oregano
2-3 cloves garlic, peeled and finely
chopped
½ cup white wine
¾ cup chicken stock or broth
¼ cup fresh chopped Italian parsley or
chervil
Directions:
1. Heat large sauté pan on
Medium-High (375°F).
2. Dredge chicken in flour, which has
been seasoned with salt and pepper;
shake off the excess flour.
3. Add chicken to fry pan and brown on
both sides for color; set aside.
4. Add herbs, garlic and wine to large
sauté pan.
5. Bring cooking liquid to simmer on
Medium-High (375°F).
6. When cooking liquid is brought
back up to temperature,
add chicken to fry pan.
7. Add chicken stock and bring back to
simmer on Medium-Low (175°F).
8. Cover and cook chicken for
about 10-12 minutes or until internal
temperature reaches 170°F.
9. Before serving dish, sprinkle with
fresh parsley or chervil.
Tip: If you don't have fresh thyme,
rosemary or oregano, you can
substitute with 1 teaspoon dried
thyme, rosemary or oregano.
46 • NuWave
PIC
Platinum Complete Cookbook
™
®
Teriyaki Chicken
Serves: 2-3
¾ cup low-sodium soy sauce
¼ cup honey
1¼ teaspoons peeled, grated fresh
ginger
1 pound boneless, skinless chicken
breasts or thighs
Freshly ground black pepper to taste
4 teaspoons vegetable oil
2 medium scallions, thinly sliced
Directions:
1. Add soy sauce and honey to small
saucepan and simmer on
Medium (275°F) for about
5 minutes, stirring often.
2. Add ginger and stir to combine.
3. Remove pan from PIC
and set aside.
4. Heat vegetable oil in large sauté pan
on High (425°F) until simmering.
5. Season chicken with pepper and
add to pan.
6. Fry chicken for about 3 minutes per
side, until both sides are browned.
7. Reduce PIC to Medium (275°F).
8. Slowly pour reserved sauce into
pan, flipping chicken occasionally to
coat, and cook for about 3 minutes.
9. Transfer chicken to cutting board,
letting excess sauce drip
back into pan.
10. Continue to cook sauce on
Medium (275°F) for about
3 minutes, until sauce thickens.
11. Slice chicken crosswise into
½-inch pieces.
12. Transfer chicken to serving dish
and pour sauce onto chicken.
13. Garnish with scallions and serve.
Tip: If you're using chicken breasts,
pound the chicken until they're ½
inch thick.
Parmesan Chicken
Serves: 4-6
4-6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground
black pepper
2 extra-large eggs
1 tablespoon water
1¼ cups seasoned dry bread crumbs
½ cup freshly grated parmesan, plus
extra for garnish
1 tablespoon unsalted butter
1 tablespoon olive oil
Salad greens, washed and spun dry
Directions:
1. Using mallet or rolling pin, pound
chicken breasts until they are ¼-inch
thick and set aside.
2. Combine flour, salt, and pepper
on dinner plate.
3. Beat eggs with water and transfer to
second dinner plate.
4. Combine bread crumbs with
parmesan on third plate.
5. Coat chicken breasts with flour
mixture, then dredge in egg mixture,
then coat in bread crumb mixture.
6. Heat butter and olive oil in large
sauté pan on Medium-Low (175°F).
7. Add 2-3 chicken breasts and cook
for 2-3 minutes per side.
8. Repeat step 7 with remaining
chicken breasts, adding more butter
and oil if necessary.
9. Top each chicken breast with
parmesan cheese and serve with
salad greens.
Tip: Toss the salad greens in ¼ cup
freshly squeezed lemon juice, ½
cup olive oil, ½ teaspoon kosher
salt and ¼ teaspoon black pepper.
Fried Chicken PIC Style
Serves: 1-2
1½ pounds bone-in chicken pieces
(breasts, thighs, and drumsticks)
cup all-purpose flour
½
2
3
3 teaspoons poultry seasoning or
paprika
3 teaspoons dried basil or marjoram
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black or white pepper
7 cups canola or vegetable oil
Directions:
1. Combine flour and all spices in
4-quart plastic container. Shake to
evenly mix ingredients.
2. Add canola or vegetable oil to
medium stock pot.
3. Heat over Medium-High (375°F)
for 12-15 minutes, until oil
reaches 350˚F.
4. Add chicken pieces to seasoned
flour, shaking plastic container each
time to coat.
5. Cook chicken 10-12 minutes
per side.
6. Cook chicken until internal
temperature reaches 165-170˚F.
Tip: Be careful not to overcrowd pan.
If necessary, cook in two
or three batches.
• This recipe can be altered to fry 4
pounds of chicken. To do so,
double the dry seasoning and
increase flour to 3 cups.
• Ideal oil temperature for chicken is
350˚F and should be checked with
a digital thermometer.
• 47
Pork & Chicken
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