Best 2 Braised Chicken Breasts On Toasted English Muffins With Vegetable Mirepoix Toasted Pine Nuts And A Zucchini Summer Squash And Onion Medley Recipes

Indulge in a delightful culinary journey with our Braised Chicken Breasts on Toasted English Muffins recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This dish takes you on a sensory adventure, combining tender, juicy chicken breasts braised in a savory aromatic vegetable mirepoix, toasted pine nuts adding a nutty crunch, and a vibrant medley of zucchini, summer squash, and onions. Served atop toasted English muffins, this dish promises a symphony of flavors and textures that will leave you craving for more.

But that's not all. Our culinary adventure continues with three additional recipes to elevate your cooking repertoire. Master the art of making a classic Béchamel Sauce, a versatile foundation for various dishes. Delight in the comfort of Chicken Noodle Soup, a timeless recipe that warms the soul. And impress your guests with a delectable Tiramisu, a coffee-infused Italian dessert that is sure to leave a lasting impression.

Dive into a world of culinary delights with our Braised Chicken Breasts on Toasted English Muffins recipe and explore the accompanying recipes to expand your culinary horizons. Let your taste buds embark on an unforgettable journey, savoring each bite of these carefully crafted dishes.

Here are our top 2 tried and tested recipes!

BRAISED CHICKEN BREASTS IN TASTY MIREPOIX RAGOUT

Braised Chicken Breasts in Tasty Mirepoix Ragout image

A very flavorful, chicken dish that my friends rave about. Serve over halved baked potatoes, using the sauce as a gravy for the potato and the chicken. Can also be served over pasta noodles.

Provided by Gordon

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 2h25m

Yield 6

Number Of Ingredients 12

Ingredients

4 boneless, skinless chicken breast halves
salt and pepper to taste
1 cup all-purpose flour
3 tablespoons olive oil
2 cups diced onion
1 cup diced celery
1 cup diced carrots
2 tablespoons finely chopped garlic
3 bay leaves
1 teaspoon dried thyme
1 cup dry white wine
2 (32 fluid ounce) containers chicken broth

Steps:

Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.

Nutrition Facts : Calories 314 calories, Carbohydrate 26.4 g, Cholesterol 53.1 mg, Fat 9 g, Fiber 2.6 g, Protein 22.9 g, SaturatedFat 1.3 g, Sodium 1559.5 mg, Sugar 6.3 g

CHICKEN BRAISED WITH POTATOES AND PINE NUTS

Chicken Braised With Potatoes and Pine Nuts image

Margot Henderson is the chef at Rochelle Canteen in Shoreditch, where London's cool kids wait hours to score a garden table for lunch. Her food is mainly English classics, but this one-pot meal - more home cooking than hipster - has hints of Spanish and Portuguese flavor. Except for the sherry vinegar, the seasonings here (bay leaves, cloves, saffron) can be adjusted for your taste and the contents of your spice drawer.

Provided by Julia Moskin

Categories dinner, one pot, poultry, vegetables, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
6 bone-in, skin-on chicken thighs
Salt and pepper
2 white or yellow onions, sliced
2 celery stalks, chopped
8 garlic cloves, smashed, peeled and left whole
2/3 cup dry white wine
3 tablespoons sherry vinegar, plus more if needed
3 tablespoons pine nuts
4 dried bay leaves
4 whole cloves (or a pinch of ground cinnamon)
Pinch of saffron (optional)
1 pound baby potatoes, washed and halved
3 ounces kale, stemmed, leaves thinly sliced
2 tablespoons unsalted butter
1/4 cup chopped Italian parsley, plus more for serving

Steps:

In a Dutch oven large enough to hold the chicken in one layer, heat the olive oil over high until shimmering. Season chicken pieces on the skin side with salt and pepper, then lay them in the pan, skin-side down. Adjust the heat so they sizzle but do not pop or scorch. Cook until skin is deeply browned and comes away easily from the pan, about 10 minutes. Remove and set aside.
Add onions, celery and garlic to the fat in the pot, season with salt and cook, stirring until softened, about 5 minutes, scraping up the browned bits at the bottom of the pan. Deglaze with the wine and vinegar. Stir in 1/2 cup water, pine nuts, bay leaves, cloves and saffron (if using). Return the chicken pieces to the pan, and nestle them into the liquid, skin-side up.
Cover tightly and let cook undisturbed over the lowest possible heat until cooked through, about 45 minutes.
Add the potatoes, then add more water until the liquid barely covers the potatoes. If in doubt, use less; you can always add more. Cover again and cook another 20 minutes.
When ready to serve, gently reheat. Taste the cooking liquid and season with salt, pepper and a drop more vinegar if needed. Stir in the kale and simmer, uncovered, until completely cooked through, about 5 minutes. Stir in butter and parsley and serve, sprinkling each serving with more parsley.

Tips:

To achieve tender and flavorful chicken breasts, sear them until golden brown before braising them in a flavorful liquid.
Use high-quality vegetable mirepoix (a mixture of diced carrots, celery, and onions) to create a flavorful base for the braising liquid.
Enhance the flavor of the dish by adding herbs and spices, such as thyme, rosemary, and bay leaves, to the braising liquid.
Toast the pine nuts until golden brown to add a nutty flavor and texture to the dish.
For a colorful and flavorful medley, use a variety of summer squash, such as zucchini, yellow squash, and pattypan squash.
To enhance the sweetness of the vegetables, caramelize them lightly in a pan before adding them to the dish.
Serve the braised chicken breasts on toasted English muffins for a hearty and flavorful meal.

Conclusion:

This recipe combines the classic flavors of braised chicken with a variety of fresh and flavorful vegetables, creating a dish that is both comforting and satisfying. The tender chicken breasts, the flavorful vegetable mirepoix, the toasted pine nuts, and the zucchini-summer squash-onion medley come together to create a symphony of flavors and textures that will tantalize your taste buds. Serve it on toasted English muffins for a complete and delicious meal that is perfect for any occasion.