Bistro Chicken Recipes

EASY BISTRO CHICKEN

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.

BISTRO CHICKEN

Steps:

• If cooking on stove top: Preheat oven to 375 degrees.
• In an ovenproof skillet, melt butter and olive oil over medium-high heat.
• Sprinkle the chicken breasts with salt and pepper (to taste).
• Panfry the chicken until both sides are golden but the chicken is not cooked through.
• Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
• Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
• Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
• If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.

EASY BISTRO CHICKEN

Steps:

• Heat oil in large skillet on med-high heat.
• Add mushrooms and onions cook 5 minutes stirring occasionally. Stir in tomatoes with their liquid, add dressing and tomato paste.
• Add chicken, cover. Reduce heat to med-low. Simmer 12 minutes or until chicken is cooked through.
• Sprinkle with cheese and bacon, simmer uncovered 5 minutes or until cheese is melted. Serve over hot cooked rice if desired,.

BISTRO CHICKEN AND PASTA

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes and dressing.
• Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Top chicken with cheese and bacon; simmer, covered, 5 min. or until cheese is melted. Drain spaghetti; place on platter. Top with chicken mixture.

BISTRO CHICKEN FETTUCCINE

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.

BISTRO FRENCH ONION CHICKEN

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°.