Bistro Chicken And Garlic Recipes

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BISTRO 27 ROASTED GARLIC CHICKEN



Bistro 27 Roasted Garlic Chicken image

If you love garlic, you'll flip over this roasted garlic chicken. This is one of the most popular dinners served at Bistro 27, the restaurant at the Catskill Country Club.

Provided by Judith Hannemann

Categories     Chicken     skillet dinners

Time 1h

Number Of Ingredients 22

6 large boneless skinless chicken thighs -OR- chicken breast tenders
oil for sautéing
2 cups buttermilk
2 cups seasoned flour (recipe included below)
2 large eggs
1/4 cup water
2 cups Panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup grated Romano cheese
2 tbsp parsley
2 tbsp unsalted butter
3 tbsp flour
2 small heads roasted garlic (mashed (see NOTES))
1 cup low-sodium chicken stock
1/4 cup half-and-half or milk
2 tbsp grated Parmesan cheese
2 tbsp Romano cheese
1 tbsp parsley
Salt & pepper to taste (if necessary-it may not be)
2 cups flour
1 tsp salt
1/2 tsp pepper

Steps:

  • If using thighs, cut each in half where the bone was. Remove excess fat. For either thighs or tenders, pound the meat to 1/4-inch thickness between 2 sheets of plastic wrap.
  • Place pounded chicken in a large bowl and pour in the buttermilk. Let this sit for at least 30 minutes.
  • Drain buttermilk from chicken and coat with seasoned flour. Put the coated chicken on a platter, cover and refrigerate for 1 hour.
  • In a medium bowl, beat the egg wash ingredients; set aside. Mix seasoned crumb mixture and place it in a large oblong pan (I use either a 11 x 7 or 9 x 13 pan for this).
  • Dip chicken in egg wash; let excess run off back into the bowl. Coat with the seasoned crumbs.
  • Heat a large skillet over medium-high heat and add about 2 tbs of oil. Brown chicken well on both sides, about 5 minutes each side; remove to a platter and keep warm. (You will probably have to brown the chicken in 2 batches). Repeat with remaining chicken.
  • To make the sauce, melt the 2 tbs of butter in the same pan you browned the chicken-don't drain off any oil left in the pan.
  • Add the mashed roasted garlic and the flour, stirring to get a smooth paste. Let this cook for about 3 minutes.
  • Slowly add the chicken stock, stirring or whisking so there are no lumps. Stir in the the cheeses a little bit at a time so it blends and melts. Add the parsley and half-and-half. Cook until it bubbles.
  • Add the chicken back to the pan, coating it with the sauce. Cover and simmer on low heat for 5-10 minutes.

Nutrition Facts : ServingSize 1 serving, Calories 1217 kcal, Carbohydrate 163 g, Protein 71 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 299 mg, Sodium 6925 mg, Fiber 3 g, Sugar 8 g

SONOMA BISTRO CHICKEN AND GARLIC



Sonoma Bistro Chicken and Garlic image

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Provided by kam911

Categories     Main Dish

Time 45m

Yield 4

Number Of Ingredients 9

1 bulb garlic
1 tablespoon extra-virgin olive oil
4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
1/4 teaspoon dried basil crushed
1/4 teaspoon dried thyme crushed
1/4 teaspoon dried rosemary crushed
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup dry vermouth or dry white wine

Steps:

  • 1. Preheat oven to 400?F. Separate cloves of garlic, discarding small papery cloves in center. Trim off stem end of each garlic clove, but do not peel. (This will facilitate squeezing garlic from peel after it is cooked.) 2. In a large ovenproof skillet heat olive oil over medium-high heat. Add garlic cloves and chicken. Cook about 4 minutes or until chicken is lightly browned, turning chicken and stirring garlic cloves once. Sprinkle chicken with basil, thyme, rosemary, kosher salt, and pepper; transfer skillet the oven. Bake, covered, for 12 to 15 minute or until chicken is tender and no longer pink (170?F) and garlic is tender. 3. Using a slotted spatula, transfer chicken to a serving platter, reserving juices in skillet; cover and keep warm. Transfer garlic cloves to a small bowl; set aside for 1 to 2 minutes to cool slightly. 4. Add vermouth or white wine to skillet. Squeeze softened garlic from skins into skillet; discard skins. On rangetop, bring to boiling over medium heat; reduce heat . Boil gently, uncovered, about 6 minutes or until sauce thickens slightly, stirring frequently. Pour garlic sauce over chicken. If desired, garnish with herb sprigs.

Nutrition Facts : Calories 172 calories, Fat 4.85465656934734 g, Carbohydrate 0.5094371875 g, Cholesterol 68.44 mg, Fiber 0.0728406238555908 g, Protein 27.27504625 g, SaturatedFat 0.862122938445481 g, ServingSize 1 1 Serving (136g), Sodium 153.170443750137 mg, Sugar 0.436596563644409 g, TransFat 0.483723437685426 g

CHICKEN AND GARLIC



Chicken and Garlic image

This is a yummy easy recipe that my kids love. Chicken pieces are fried in oil, then dressed with lime juice and cilantro in a dish that goes best served over rice. For added spice, add a few chilies when the garlic goes in.

Provided by Nini

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 5

Number Of Ingredients 6

3 tablespoons olive oil
5 boneless, skinless chicken breast halves, cut into bite-sized pieces
2 cloves garlic
2 tablespoons lime juice
½ cup chopped fresh cilantro
salt and pepper to taste

Steps:

  • Heat the oil in a large skillet over medium heat. Fry chicken pieces in the hot oil until browned on all sides. Add the garlic, and continue to cook until the chicken is no longer pink in the middle. Stir in the cilantro and lime juice, and season with salt and pepper. Cook just until heated through. Serve with rice.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 1.5 g, Cholesterol 71.9 mg, Fat 11.9 g, Fiber 0.2 g, Protein 26.6 g, SaturatedFat 2.1 g, Sodium 65.1 mg, Sugar 0.2 g

BISTRO FRENCH ONION CHICKEN



Bistro French Onion Chicken image

This recipe is sure to please all and will be requested often. The balsamic vinegar and brown sugar adds a delicious tangy and sweetness at the same time.-Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 8

1 large sweet onion, thinly sliced
3 teaspoons canola oil, divided
2 teaspoons brown sugar
2 teaspoons balsamic vinegar
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup reduced-sodium chicken broth
4 slices French bread baguette
1/4 cup shredded Swiss cheese

Steps:

  • In a large nonstick skillet, cook and stir onion in 1 teaspoon oil over medium-low heat for 10 minutes. Stir in brown sugar and vinegar; cook 5-10 minutes longer or until tender and golden brown. Remove and keep warm., In the same skillet, brown chicken in remaining oil on both sides. Add broth, stirring to loosen browned bits from pan. Transfer to an 11x7-in. baking dish coated with cooking spray; top with onion mixture. Place a baguette slice over each chicken breast; sprinkle with cheese., Cover and bake at 350° for 15 minutes. Uncover, bake 3-5 minutes longer or until a thermometer reads 170°.

Nutrition Facts : Calories 265 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 231mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

EASY BISTRO CHICKEN



Easy Bistro Chicken image

Bistro, translated literally, means bar in French. Raise the bar in your kitchen with this chicken. Saucy and delicious, all in one skillet.

Provided by My Food and Family

Categories     Home

Time 32m

Yield Makes 4 servings.

Number Of Ingredients 9

2 tsp. oil
3 cups sliced fresh mushrooms
1 onion, chopped
1 can (14.5 oz.) stewed tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
3 Tbsp. tomato paste
4 small boneless skinless chicken breasts (1 lb.)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 slices OSCAR MAYER Fully Cooked Bacon, chopped

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
  • Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165°F).
  • Top with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 38 g

BISTRO GRILLED CHICKEN SANDWICH



Bistro Grilled Chicken Sandwich image

A fast and healthy chicken sandwich you would swear came right from the best bistro in town. My DH and I were brainstorming about what to have on our Italian week and DH came up with this for week nights when we wanted something quick.

Provided by Mandi T

Categories     Lunch/Snacks

Time 20m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1/2 cup Italian dressing
2 teaspoons italian seasoning
4 leaves romaine lettuce (optional)
1 tomatoes, sliced (optional)
4 slices provolone cheese
4 jumbo hamburger buns
1/2 cup mayonnaise
1 teaspoon italian seasoning
1/4 teaspoon garlic powder

Steps:

  • If chicken is frozen, thaw before beginning.
  • Combine mayonnaise, 1 tsp Italian Seasoning, and 1/4 tsp garlic powder.
  • Place chicken on one half of cellophane and cover with the other half. Tenderize with a mallet until entire piece of chicken is close to the same thickness throughout.
  • Rub Italian dressing on both sides of chicken, then sprinkle Italian seasoning on one side only. Let marinate for approximately 15 minutes.
  • Preheat frying pan or griddle to 325 degrees (or medium heat). Cook chicken until no longer pink in the center.
  • Prepare lettuce and slice tomato.
  • Thinly spread mayonnaise on bottom and top bun. Place chicken on bottom bun. Add cheese on top of chicken. Then place tomato and lettuce on top bun and put sandwich together.
  • To complete this healthy dish, add a nice salad on the side.

BISTRO CHICKEN WITH PEPPERS



Bistro Chicken With Peppers image

This recipe is adapted from a Cooking Light recipe and refined with changes in the seasonings to enhance the flavor of the otherwise bland chicken breast. It is delightfully easy to prepare and results in a dish with full complex flavors. Recipe serves two but can be doubled with no trouble. Reheats well for lunch the next day.

Provided by justcallmetoni

Categories     Chicken Breast

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 11

1 medium red bell pepper
1 medium yellow bell pepper
1/4 teaspoon salt
2 cloves garlic, coarsely chopped
2 (6 ounce) boneless skinless chicken breast halves
3/4 teaspoon vegetable oil
3 tablespoons finely diced sweet onions
1 cup reduced-sodium fat-free chicken broth
1 1/4 teaspoons curry powder
1/4 teaspoon dried tarragon
1/4 teaspoon fennel seed, coarsely crushed

Steps:

  • Preheat broiler.
  • Cut bell peppers in half lengthwise, and discard seeds and membranes.
  • Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
  • Broil 15 minutes or until blackened.
  • Alternately, you can blacken the skins on a gas range.
  • Place the peppers in a paper or zip-top plastic bag; seal.
  • Let stand 20 minutes.
  • Peel and cut into strips; set aside.
  • Combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste.
  • Rub garlic mixture over chicken.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add chicken; cook 5 minutes or until golden, turning once.
  • Add onions; cook 1 minute, stirring frequently.
  • Add broth, curry, tarragon, and crushed fennel.
  • Cover, reduce heat, and simmer 8 minutes.
  • Add peppers; cook 5 minutes or until chicken is done.
  • Serve with rice or potatoes.

Nutrition Facts : Calories 256.4, Fat 4.4, SaturatedFat 0.9, Cholesterol 98.7, Sodium 406.1, Carbohydrate 12.4, Fiber 2.8, Sugar 3.2, Protein 41.3

BISTRO CHICKEN FETTUCCINE



Bistro Chicken Fettuccine image

This is one of my go-to weeknight meals made from pantry ingredients. Every bite makes me think of France. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1/2 pound uncooked fettuccine
2 tablespoons extra virgin olive oil, divided
1 pound boneless skinless chicken breasts, cut into 2-in. strips
1/4 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, chopped
1/4 pound prosciutto, julienned
1 shallot, minced (about 2 tablespoons)
2 tablespoons finely chopped dried apricots
1/8 teaspoon crushed red pepper flakes
1/4 cup white wine or chicken broth
1 tablespoon Dijon mustard
1/2 cup crumbled goat cheese
1/4 teaspoon dried tarragon or 1/2 teaspoon minced fresh tarragon
1/4 cup chopped walnuts, toasted

Steps:

  • Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm., In a large skillet, heat 1 tablespoon oil over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; cook and stir until no longer pink, 4-6 minutes. Remove chicken. Add remaining oil to skillet; stir in next 5 ingredients and saute 4-6 minutes. Return chicken to skillet., Stir in wine and mustard. Bring to a boil; cook until liquid is reduced slightly, 2-4 minutes. Pour chicken mixture over fettuccine; add cheese and tarragon. Toss to combine, adding enough reserved pasta water to moisten pasta. Top with toasted walnuts.

Nutrition Facts : Calories 561 calories, Fat 22g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 42g protein.

MISTRAL'S CHICKEN WITH GARLIC



Mistral's Chicken With Garlic image

Provided by Alex Witchel

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 3- to 4-pound chicken, cut into 8 pieces, at room temperature
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
About 40 large garlic cloves
1/2 cup dry white wine
1/2 cup chicken stock or canned broth

Steps:

  • Season chicken liberally with salt and pepper. Place a deep, nonreactive skillet or Dutch oven over high heat, and add oil and butter. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes.
  • Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at bottom of skillet. sautéed shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan.
  • Cover and continue cooking until juices run clear when a thigh is pricked, 10 to 15 minutes more. Serve chicken with garlic and pan juices and, if desired, rice or sautéed potatoes.

Nutrition Facts : @context http, Calories 778, UnsaturatedFat 32 grams, Carbohydrate 19 grams, Fat 51 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 15 grams, Sodium 1202 milligrams, Sugar 1 gram, TransFat 0 grams

BISTRO CHICKEN AND GARLIC



BISTRO CHICKEN AND GARLIC image

Categories     Chicken     Dinner

Yield 4

Number Of Ingredients 11

Ingredients
1 bulb garlic
1 tablespoon extra-virgin olive oil
4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup dry vermouth or dry white wine
Instructions

Steps:

  • 1. Preheat oven to 400°F. Separate cloves of garlic, discarding small papery cloves in center. Trim off stem end of each garlic clove, but do not peel. (This will facilitate squeezing garlic from peel after it is cooked.) 2. In a large ovenproof skillet heat olive oil over medium-high heat. Add garlic cloves and chicken. Cook about 4 minutes or until chicken is lightly browned, turning chicken and stirring garlic cloves once. Sprinkle chicken with basil, thyme, rosemary, kosher salt, and pepper; transfer skillet the oven. Bake, covered, for 12 to 15 minute or until chicken is tender and no longer pink (170°F) and garlic is tender. 3. Using a slotted spatula, transfer chicken to a serving platter, reserving juices in skillet; cover and keep warm. Transfer garlic cloves to a small bowl; set aside for 1 to 2 minutes to cool slightly. 4. Add vermouth or white wine to skillet. Squeeze softened garlic from skins into skillet; discard skins. On rangetop, bring to boiling over medium heat; reduce heat . Boil gently, uncovered, about 6 minutes or until sauce thickens slightly, stirring frequently. Pour garlic sauce over chicken. If desired, garnish with herb sprigs.

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