Best Dinner Party Chicken Recipes

DINNER PARTY CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Line a small baking sheet with aluminum foil and set aside.
• Toast the bread until light golden brown on both sides. Trim the toast using a 4-inch round cookie cutter and using a pastry brush, lightly coat 1 side of each toast with 1/2 teaspoon of the melted butter. Set aside on a wire rack to crisp. Reserve trimmed crusts and crumble into coarse bread crumbs to be used as garnish.
• In a large nonstick skillet or saute pan sear the ham slices until lightly golden, about 1 minute.
• Set aside.
• Season each chicken breast with 1/4 teaspoon of the Essence and season lightly with salt and pepper.
• In the already hot large skillet or saute pan, heat the oil over high heat. Add the chicken and sear until lightly colored, about 1 1/2 minutes per side. Transfer the chicken to the prepared baking sheet and cook until cooked through, 12 to 14 minutes.
• While the chicken breasts are finishing in the oven, make the pan sauce: Return the skillet to medium-high heat and melt 2 tablespoons of the butter in the fat and juices remaining in the pan. When the butter is foamy, add the shallots, salt, and pepper and cook, stirring, until the shallots are soft, about 2 minutes. Add the garlic and herbes de Provence and cook, stirring, for 30 seconds. Add the tomato paste, wine, and tomatoes; bring to a boil, and cook, stirring, until the wine is reduced, about 1 minute. Add the stock, return to the boil, and cook until the mixture is reduced by half, about 8 minutes.
• Add the heavy cream, stir, and place the chicken breasts in the pan. Top each chicken breast with a piece of ham and baste with the sauce; continue to cook until sauce is thick enough to coat the back of a spoon, about 5 minutes. Reduce the heat to low and swirl in the remaining 4 tablespoons butter, a piece or 2 at a time. Remove from the heat, adjust the seasoning to taste, and cover to keep warm until ready to serve.
• To serve, place 1 toast round in the center of 4 large plates and place 1 ham-topped chicken breast on top. Drizzle each portion with the sauce, garnish with chopped fresh parsley and the reserved bread crumbs and serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

DINNER PARTY CHICKEN

Steps:

• Gently pound chicken to 1/4 inch thickness.
• Heat olive oil, cook and brown the chicken on both sides for 10 minutes.
• Place in baking dish.
• Top each piece with a quarter of the brie and 2 T of the preserves.
• Sprinkle with the almonds.
• Bake at 400* for about 8 minutes, until cheese melts and chicken is done.

MOM'S DINNER PARTY CHICKEN

Steps:

• Brown chicken in margarine in large frying pan, a few pieces at a time.
• Line a large baking dish big enough to hold chicken with aluminum foil, shiney side up.
• Place browned chicken in pan.
• Cover each chicken piece generously with margarine (I use about a 1/2 to 1 tablespoon per each piece).
• Mix the 2 tins of cream of mushroom soup and the tin of milk together and wisk until smooth.
• Pour over chicken and bake, uncovered, at 350 for 1 hour.
• Meanwhile, cube the 4 slices of bread and toast in margarine in frying pan with almonds until bread and almonds are nicely browned.
• Remove chicken from oven.
• Sprinkle sherry over chicken;sprinkle almonds and toasted bread cubes evenly over all.
• Return to oven, and cook for another 30- 45 minutes longer or until done (If you find the chicken getting a little dry add more sherry and milk).