Chicken Breasts Luciana Recipes

GRILLED CHICKEN BREASTS AND LINGUICA

Grilled Chicken Breasts and Linguica image

Provided by Rachael Ray : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 7

Ingredients

8 pieces boneless, skinless chicken breasts, 6 to 8 ounces each
Grill seasoning, preferred brand Montreal Seasoning, or salt and coarse pepper, to your taste
1 lemon. juiced
3 tablespoons dry cooking sherry
1/3 cup extra-virgin olive oil
1 1/2 pounds linguica sausages
A handful of chopped flat leaf parsley

Steps:

Preheat oven to 375 degrees F. Preheat a grill pan over high heat.
Season chicken with grill seasoning or salt and pepper. Combine lemon, sherry and oil in a shallow dish and turn chicken in the mixture to coat evenly. Score chicken 2 minutes on each side on grill. Transfer to a baking dish and set chicken into oven. Roast chicken for 15 minutes. Add linguica to hot grill pan and reduce heat to medium high. Grill 10 minutes to crisp casings and remove from heat. Pile chicken on serving plate and top with parsley. Pile linguica along side chicken and serve.

CHICKEN BREASTS LUCIANA

Chicken Breasts Luciana image

Make and share this Chicken Breasts Luciana recipe from Food.com.

Provided by Oolala

Categories Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 whole boneless skinless chicken breasts, halved
salt
fresh ground black pepper
1 cup flour
4 tablespoons clarified butter
1 cup cognac
7 ounces long grain white rice
7 ounces wild rice
3 tablespoons butter
1 1/3 cups heavy cream
1 sprig rosemary, small and leaves only

Steps:

Flatten chicken breasts slightly and season on both sides with salt and pepper.
Coat the chicken lightly with flour.
Heat the clarified butter in a large skillet: all the chicken (in 2 batches) and saute for 3-4 minutes per side.
Stir in 1/2 cup of water and the cognac; season with salt and pepper. Bring the mixture to a boil and cover and simmer over low heat for 20 minutes.
Meanwhile cook the white rice and the wild rice separately in boiling salted water. Drain the rices; place them in 1 bowl and toss with butter. Cover and keep warm.
Remove the chicken from the skillet. Deglaze the pan with cream and stir in the rosemary. Bring the liquid to a boil; add the chicken and simmer until hot.
Serve the chicken with the rice on warmed plated; cover with the sauce.

Nutrition Facts : Calories 884.9, Fat 36.7, SaturatedFat 21.6, Cholesterol 244.9, Sodium 220, Carbohydrate 70.6, Fiber 3.2, Sugar 1.1, Protein 65.5

CHICKEN LUCIANO RECIPE

Chicken Luciano Recipe image

Provided by stretchina

Number Of Ingredients 8

Ingredients

2 lbs. of THIN chicken breasts
Flour, Salt and Pepper (just enough to coat chicken; approx. 2 cups)
Olive Oil (approx. 4 tbsp. )
2 Shallots, cut up
8 oz. package of fresh slice mushrooms (optional)
1 cup chicken broth
1/2 white wine
1-2 tbsp. tomato sauce

Steps:

Season flour with salt and pepper Dredge chicken breasts in flour mixture Brown chicken in olive oil (approximately 3 minutes on each side) Transfer to a 13 x 9" baking pan (keep warm) Add shallots, broth, wine, tomato sauce and mushrooms to pan. Bring to boil, then simmer 5 minutes. Pour over chicken in baking pan and bake 15 minutes

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