CHICKEN FRANCAISE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the chicken, in batches if necessary, in a large zipped bag (or between 2 sheets of plastic wrap). With a meat mallet, pound the chicken to 1/2-inch thickness. Cut each breast into thirds.
- Put the flour in a shallow dish, adding a pinch of salt, pepper and 1 teaspoon paprika. Take a heaping tablespoon and set aside for later use. In a second shallow dish, add the eggs. Mix in the Parmesan, 2 tablespoons parsley and a pinch of salt, pepper and paprika. Dredge each chicken cutlet in the flour and then the egg mixture, making sure to get all sides.
- Place a large saute pan over high heat and add 2 tablespoons olive oil and 2 tablespoons butter. Place the breaded chicken into the hot pan, 2 pieces at a time. Cook for 3 minutes, undisturbed. Flip and cook until the chicken has cooked through, reaching a temperature of 160 degrees F, about 3 more minutes. Remove the chicken from the pan and repeat the process with the remaining pieces of chicken.
- In the same saute pan over medium heat, add the remaining 2 tablespoons olive oil, garlic, crushed red pepper and reserved seasoned flour. Cook until the garlic becomes aromatic, about 1 minute. Add the white wine and chicken stock and continue to cook for another minute. Add the bouillon powder, lemon zest and lemon juice and sprinkle with salt and pepper. Remove the pan from the heat and stir in the remaining 2 tablespoons butter to thicken the sauce. Taste for seasoning.
- Add the arugula to each dish or to 1 large platter. Place the chicken on top and drizzle with the sauce. Serve immediately.
AUNT TERESA'S CHICKEN
A hearty and aromatic dish, from Aunt Teresa's kitchen to yours! Great if served with rice.
Provided by Pam Wright
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.
Nutrition Facts : Calories 727.3 calories, Carbohydrate 37.2 g, Cholesterol 157.9 mg, Fat 47 g, Fiber 4.3 g, Protein 39.4 g, SaturatedFat 12.5 g, Sodium 2164.6 mg, Sugar 12.5 g
AUNT FRAN'S GOULASH
When I was a young girl, Aunt Fran always made this when we went to visit...my brother and I would have been disappointed if she didn't because it was our favorite. It's quick to make on busy days, and also freezes well.-LaVergne Krones, Matteson, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook beef and onion over medium heat until no longer pink; drain and set aside. , In a large saucepan, combine the beans, soup, tomato sauce, beans, bouillon, water and pepper. Add cooked noodles and beef; heat through. If desired, garnish with Parmesan cheese.
Nutrition Facts :
AUNT SUE'S CHICKEN
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium high heat. Season chicken breasts with salt and pepper. Lightly brown chicken on both sides. Add garlic to pan and remove before it burns. Stir in red onion and cook until transparent. Pat herbs all over browned chicken. Stir in wine and bring to a simmer. Cover and cook for 15 minutes.
AUNT BEE'S FRIED CHICKEN
I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.
Provided by Cookin In Texas
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a plastic bag, combine flour, salt, pepper and poultry seasoning.
- Shake chicken, a few pieces at a time, in flour mixture to coat.
- Heat oil in large skillet over medium heat; brown chicken.
- Reduce heat cover and simmer 30 minutes or until chicken is fork tender and juices run clear, removing cover last 10 minutes to crisp chicken.
Nutrition Facts : Calories 1225.3, Fat 102.7, SaturatedFat 27.5, Cholesterol 256.2, Sodium 820.8, Carbohydrate 8.1, Fiber 0.3, Protein 64.6
AUNTIE FRAN'S CHICKEN
This is from my husbands Auntie Fran. I just had this a couple of weeks ago, and loved it. Thought that you would too. I use the drumsticks so that we have more meat for dinner. But can be used with the wings for a pot luck etc.
Provided by oopsmakes3
Categories Chicken
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar,salt,bouliion cube, vinegar,ketchup and soya sauce.
- Dissolve and heat to boil.
- Combine with chicken in slow cooker (med) for 3 1/2 hours Add another 1 hours if using drumsticks.
- Mix corstarch and water, add to chicken cook for approx another 10 minutes.
- Serve with rice and veggies.
Nutrition Facts : Calories 915.2, Fat 39.4, SaturatedFat 11, Cholesterol 188.8, Sodium 1600.9, Carbohydrate 90.8, Fiber 0.3, Sugar 82.2, Protein 47
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