Chicken Breasts Pierre Recipes

CHICKEN BREASTS PIERRE

Steps:

• In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
• In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

CHICKEN BREASTS WITH LEMON

Steps:

• Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
• Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
• Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
• Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
• Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

CHICKEN BREASTS PIERRE

Steps:

• In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
• In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

CHICKEN PIERRE

Steps:

• Mix first 9 ingredients in a bowl, and set aside.
• Combine ingredients 10 - 12 in a shallow dish or bowl.
• Heat butter in large saute pan over medium high heat.
• Once butter has melted, coat chicken in flour mixture and place in pan.
• Cook chicken for 3 minutes per side (just to brown the outside).
• Remove chicken from pan and place on a paper towel lined plate.
• Immediately add the sauce mixture, and the 2 cans of stewed tomatoes.
• Once the sauce is boiling return the chicken to the sauce, reduce heat and simmer, covered for 35 -40 minutes.
• Uncover the mixture for the last 10 minutes to allow the sauce to thicken.

CHICKEN BREAST IN A PORT AND RAISIN SAUCE

Steps:

• Soak the raisins in the port wine at least 1 hour or, preferably, overnight. Preheat oven to 375 degrees. In a saute pan, heat 1 tablespoon of the olive oil. When hot, saute the chicken breasts on one side until golden brown. Turn the chicken over and transfer to an ovenproof dish. Bake for 10 minutes. In the meantime, in the saute pan, heat the remaining 1 tablespoon olive oil. Add the shallots and sweat them for 2 minutes. Add the mushrooms and saute them for 2 minutes. Add the vinegar and reduce until almost dry. Stir in the raisins and their soaking liquid. Cook until the liquid is reduced by half. Add the cream or evaporated milk, nutmeg, and cornstarch mixture. Cook for 2 more minutes, but do not bring to a boil. Adjust the seasoning with salt and pepper. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs.

FAVORITE CHICKEN BREASTS

Steps:

• On a microwave-safe plate, microwave bacon until cooked but not crisp. Drain on paper towel. Wrap a strip of bacon around each piece of chicken. Place in a 1-qt. baking dish coated with cooking spray. , In a small bowl, combine the soup, sour cream and mushrooms; pour over chicken. Cover and bake at 350° for 25-30 minutes or a thermometer reads 170°.

BREASTS OF CHICKEN BONNE MAMAN

Steps:

• Cut each piece of breast in half crosswise down the center. Cut off and discard any bone lines or membranes.
• Sprinkle the breast with salt and pepper.
• Peel the onions and put them in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and cook about 2 minutes. Drain.
• Heat the oil in a large, heavy skillet and add the breast pieces.
• Cook about 30 seconds and add the onions.
• Cook 10 minutes and turn the breast pieces. Scatter the mushrooms over all and cook about 3 minutes.
• Add the basil leaves, wine and butter. Cover and cook about 3 minutes. Remove the basil leaves and garnish each piece of breast with one of the leaves. Serve with the onions and mushrooms in sauce spooned over.