EASY BISTRO CHICKEN
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
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
MOM'S CHICKEN CACCIATORE
When Valerie Bertinelli was growing up, chicken cacciatore was a standard weeknight dinner. It's one of many recipes she learned from her mom, Nancy, over the years. "I've been making it so long, I don't remember when I started!" she says. Using just one pot makes for an easy cleanup, and though her mom originally incorporated the whole chicken, Valerie's version calls only for thighs. "They're more forgiving, especially for beginners.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken thighs with salt and pepper on both sides, then toss them in a bowl with the flour to lightly coat.
- Heat the olive oil in a large wide pot over medium-high heat until shimmering. Add the thighs and cook until golden brown on both sides, 3 to 5 minutes per side. (Do this in batches if necessary.) Remove the thighs to a plate.
- Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell pepper and cook, stirring, until the pepper is just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any browned bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juices and bring to a simmer. Add the olives and capers.
- Return the chicken to the pot, nestling it in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, 25 to 30 minutes. Season lightly with salt and pepper and top with the basil.
BISTRO CHICKEN
This chicken can be done in the oven or it is excellent in the slow cooker also. The sauce is so delicious and I suggest serving it over pasta, noodles, baked potatoes or with some good French bread.
Provided by Sherri35
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
BISTRO FRENCH ONION CHICKEN
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
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
BISTRO CHICKEN FETTUCCINE
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
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.
EASY BISTRO CHICKEN
Make and share this Easy Bistro Chicken recipe from Food.com.
Provided by Belinda McManaway
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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,.
Nutrition Facts : Calories 276.9, Fat 10, SaturatedFat 2, Cholesterol 72.8, Sodium 764.2, Carbohydrate 15.5, Fiber 2.6, Sugar 9.8, Protein 32.2
BISTRO CHICKEN AND PASTA
Sautéed chicken breasts and mushrooms are topped with cheese and bacon and served on a bed of pasta in this bistro favorite.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 520, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 44 g
BISTRO CHICKEN TWISTER
Serve this for lunch or dinner along with a nice green salad! Adapted from Pampered Chef cookbook "All The Best" from our kitchen to yours. Enjoy!
Provided by Sharon123
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375*F.
- Chop chicken , dice bell pepper. Snip basil. I.
- In a bowl, combine chicken, bell pepper, basil, 1/4 cup Parmesan cheese, mozzarella cheese, mayonnaise and garlic. Mix well.
- Place bread dough, seam sides up, on a cutting board. Slice each loaf lenthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough.
- Roll dough croswise to 4" width, creating a well down the center of each loaf.
- Spoon half of the chicken mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an Xpattern on a baking sheet. Crisscross ends of dough to form a large figure 8, keeping the ends of the dough 1" from edge of pan and leacving two 1 1/2" openings in the center of twist.
- Combine egg white and Italian seasoning.Lightly brush over dough. Cut a 3" slit in each of the top seections of the twist to reveal filling. Sprinkle 2 tbls. Parmesan cheese over loaf.
- Bake 30-32 minutes or until deep golden brown. Remove from oven and cool about 10 minutes. Enjoy!
Nutrition Facts : Calories 316.8, Fat 8.8, SaturatedFat 2.9, Cholesterol 24.4, Sodium 658.1, Carbohydrate 43.3, Fiber 2.6, Sugar 1.2, Protein 15.1
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