Chicken A La Maria Recipe 55

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CHICKEN ALA MARIA



Chicken Ala Maria image

this recipe idea came from when i worked at a restaurant. the made chicken florientine, but, i changed it around, and left out the tomatos, and made it different then they did.

Provided by missy wilgus

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

boneless chicken breast
1 package uncooked spinach
1 bottle cheap rhine wine
1 box linguine
cornstarch
1 can chicken broth
butter
cooking oil

Steps:

  • i usually cut chicken into thinner pieces first, they cook faster.
  • cook linguini, drain, set to side (its best to fill pot with hot water, and let pasta sit in water after cooked, until ready to use).
  • sautee chicken.
  • i use butter, and oil together, just enought oil to barley cover the bottom of pan.
  • during sauteing, i add some wine, for flavor set cooked chicken aside.
  • cook spinach, drain, set aside.
  • put chick, broth in lq pot, bring to boil, reduce heat, add some wine, use some corn starch to make this broth thicker, like a real thin gravy.
  • arrange plate; put some linguini first, add some spinach, then top off with chicken -- the idea is to make it pleasing to look at.
  • spoon some thickend broth on top of layered linguini, spinach and chicken.

CHICKEN MARIA



Chicken Maria image

Make and share this Chicken Maria recipe from Food.com.

Provided by Brookelynne26

Categories     Very Low Carbs

Time 3h

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
3 large eggs, beaten
1 cup fine breadcrumbs
2 -3 tablespoons butter, melted
1/2 cup sliced mushrooms
2 tablespoons lemon juice
1/2 cup white wine
2/3 cup chicken broth
4 slices monterey jack cheese

Steps:

  • Rinse chicken and pat dry with a paper towel. Soak chicken breasts in the eggs for at least 1 hour. Drain and roll in the breadcrumbs to coat.
  • Preheat oven to 350°F.
  • In a large skillet over medium heat, brown the chicken in melted butter and place in an 8x8 inch baking dish. Combine the mushrooms, lemon juice, wine, and broth in a medium bowl. Pour mixture over the chicken and top with slices of cheese. Cover with foil and bake 45 to 60 minutes, or until chicken is cooked thru and tender.

CHICKEN ALA MARIA



Chicken Ala Maria image

This simple chicken recipe has become a favorite for us. Frying the chicken breast can be a little time consuming but everything else comes together in minutes.

Provided by MARIA MAC

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts
2 eggs
1 cup milk
16 ounces Italian seasoned breadcrumbs
2 cups cheddar cheese
1 cup mozzarella cheese
1 cup chicken broth

Steps:

  • The day before cut chicken into bite size pieces.Beat together eggs and milk and soak chicken overnight in refridgerator.
  • Roll each chicken piece in italian flavored bread crumbs and fry slowly in oil until cooked through. Drain on paper towels.
  • Place a layer of chicken in a 9 x 13 casserole dish. sprinkle with a layer of cheddar and mozzarella cheese.
  • Repeat. End with cheese on top.
  • Just before baking add 1 cup chicken broth over chicken.
  • Bake in a 350* oven for 40-45 minutes, covered, until cheese melts and broth bubbles.
  • Serve with rice, tossed salad and garlic bread.
  • Can be frozen. Serves 6.

CHICKEN-A-LA MARIA RECIPE - (5/5)



CHICKEN-A-LA MARIA Recipe - (5/5) image

Provided by á-366

Number Of Ingredients 11

3/4 CUP BREAD CRUMBS
1/4 CUP GRATED PARM. CHEESE
6 WHOLE LARGE CHICKEN BREASTS
SKINNED,BONED AND SPLIT LENGTHWISE
1/2 CUP SLICED GREEN ONIONS
2 TABS. BUTTER
2 TABS. FLOUR
1 CUP MILK
1 - 10 oz. PKG. FROZEN CHOPPED SPINACH
THAWED AND DRAINED WELL.
1 4 oz. PKG. BOILED HAM DICED

Steps:

  • COMBINE BREAD CRUMBS AND CHEESE, COAT CHICKEN LIGHTLY. ARRANGE IN A 13x9" BAKING DISH. SET REMAINING CRUMB MIXTURE ASIDE. IN A SAUCEPAN COOK ONION IN BUTTER TILL TENDER, BLEND IN FLOUR,STIR IN MILK ALL AT ONCE. COOK AND STIR UNTIL THICKENED AND BUBBLE. COOK AND STIR 1 MINUTE MORE. STIR IN SPINACH AND HAM. SPOON MIXTURE OVER CHICKEN, SPRINKLE WITH REMAINING CRUMB MIXTURE/ BAKE UNCOVERED 350* FOR 45-50 MINUTES UNTIL DONE

CHICKEN MADEIRA



Chicken Madeira image

Juicy chicken is smothered in a rich mushroom sauce, which gets its depth of flavor from combining beef broth and sweet Madeira wine. Easy enough for a weeknight dinner, but elegant enough to serve for a dinner party!

Provided by Kim's Cooking Now

Categories     Meat and Poultry Recipes     Chicken

Time 1h

Yield 10

Number Of Ingredients 16

3 pounds chicken tenders
½ cup flour
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon paprika
4 tablespoons butter
4 tablespoons olive oil
2 (8 ounce) packages white mushrooms, sliced
⅓ cup chopped shallots
3 cloves garlic, minced
2 ½ cups water
2 ½ teaspoons roasted beef base (such as Better then Bouillon®)
2 ½ cups Madeira wine
½ tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh parsley

Steps:

  • Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
  • Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
  • Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
  • Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
  • Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
  • Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
  • Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 16.4 g, Cholesterol 95.2 mg, Fat 14.5 g, Fiber 0.8 g, Protein 32.9 g, SaturatedFat 4.9 g, Sodium 348.2 mg, Sugar 5.5 g

CHICKEN A LA CREMA



Chicken a la Crema image

Chicken a la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sauteed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of creme fraiche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce--no matter how you serve it, this dish should be on every chicken lover's bucket list.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h40m

Yield 6

Number Of Ingredients 18

2 tablespoons olive oil
1 (4.5 pound) whole chicken, quartered
1 yellow onion, roughly chopped
2 cups thickly sliced mushrooms
1 tablespoon kosher salt, or more to taste
1 tablespoon chili powder
¼ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon dried oregano
4 cloves garlic, minced
3 poblano peppers, seeded and thinly sliced
1 (14.5 ounce) can diced tomatoes
4 cups chicken broth
1 large bay leaf
1 ½ cups creme fraiche, divided
2 sprigs fresh oregano, leaves stripped and finely chopped
½ cup chopped cilantro

Steps:

  • Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
  • Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
  • Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
  • Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
  • Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
  • Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.

Nutrition Facts : Calories 733.5 calories, Carbohydrate 12.2 g, Cholesterol 231 mg, Fat 53.7 g, Fiber 3.5 g, Protein 51.5 g, SaturatedFat 22.1 g, Sodium 2026.6 mg, Sugar 6.7 g

CHICKEN MARINARA



Chicken Marinara image

Garlic and basil flavor the tomato sauce that coats this tender Chicken Marinara. A friend gave me this skillet recipe several years ago. It's easy to make using pre-sliced mushrooms, commercial pasta sauce and quick-cooking pasta. -Kathleen Williams, St Albans, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (4 ounces each)
2 cups sliced fresh mushrooms
3 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon Italian seasoning
1 jar (26 ounces) meatless spaghetti sauce
1/2 cup dry red wine or chicken broth
Hot cooked angel hair pasta or spaghetti

Steps:

  • In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.

Nutrition Facts : Calories 241 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 930mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 27g protein.

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