Byzantine Chicken Nouveau Recipes

DELICIOUS EASY CHICKEN FRANCESE

Steps:

• Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
• Preheat oven to 300 degrees F (150 degrees C).
• In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
• Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

BYZANTINE CHICKEN NOUVEAU

Steps:

• Set a side a 13 x 9 inch glass baking dish.
• Season Panko or bread crumbs with salt and pepper to taste.
• Heat olive oil in large frying pan or skillet.
• Dip chicken in the beaten egg and then in the Panko or bread crumbs; frying as many cutlets at a time as you can do with enough room to turn the pieces over.
• Fry about 4 minutes on each side or until chicken is cooked through; drain on paper towels.
• Fry the sliced mushrooms in the skillet you fried the chicken in, adding more olive oil if needed; fry until tender but still firm not mushy.
• Place the frozen chopped spinach in a pot and cook it using the the can of chicken broth and the juice from the lemon instead of any water, until tender.
• Stir in the romano cheese until it dissolves into the broth; the cheese will also thicken the broth a bit.
• Place the drained fried chicken in the 13 x 9 inch pan; place a layer of the fried mushrooms on top.
• pour the chicken broth/spinach mixture over the top, spreading the spinach out evenly.
• Serve with white rice, using the lemon/cheese/spinach mixture from the bottom of the baking pan as gravy for the rice.
• Using the glass baking pan as a serving plater both simplifies holding the gravy for you but also allows you to hold it in a warm oven if you can't serve it immediately.

CHICKEN SAUTE WITH BEAUJOLAIS AND MUSHROOMS

Steps:

• Sprinkle the chicken all over with salt and pepper.
• Heat the oil in a heavy skillet and add the chicken pieces skin side down. Cook for about 5 minutes over high heat until nicely browned. Turn the pieces and reduce the heat. Continue cooking to brown evenly all over about 10 minutes more, turning the pieces as necessary.
• Transfer the chicken to a warm platter and cover with foil.
• Pour off the fat from the skillet. Add the butter, mushrooms, onions, salt and pepper and cook, stirring over high heat, about 3 minutes or until lightly browned. Add the shallots, garlic, thyme and bay leaf. Cook, stirring, about 1 minute.
• Sprinkle the flour evenly over the vegetables and stir. Add the wine and broth, and cook, stirring rapidly with a wire whisk. When smooth use a wooden spatula to scrape off and dissolve the brown particles that cling to the bottom and sides of the skillet. Cook for about 10 minutes.
• Add the chicken and any juices that may have accumulated around the chicken to the sauce. Bring to a simmer and cook for a few minutes. Remove the bay leaf and serve with the spatzle.

COQ AU VIN NOUVEAU

Steps:

• Fry bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Season chicken with salt and pepper and sauté until just cooked through, about 6 minutes per side. Transfer chicken to plate. Add onions to skillet and sauté until beginning to brown, about 4 minutes. Pour off all but 2 tablespoons drippings from skillet. Add broth, wine, prunes, gravy and thyme. Cover skillet and simmer until onions are just tender, about 6 minutes. Uncover, increase heat to high and boil until sauce coats spoon, about 10 minutes. Return chicken and any juices to skillet. Simmer until chicken is heated through, about 2 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before serving.) Arrange chicken on platter. Spoon sauce over. Crumble bacon over top of chicken and serve.