Chicken Danielle Recipes

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CHICKEN DANIELLE



Chicken Danielle image

A thick, creamy mushroom sauce served over golden brown chicken breasts and linguini. Easy and satisfying. Crusty bread is always good for dipping in the sauce as well.

Provided by DANIELLE M.

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h30m

Yield 4

Number Of Ingredients 11

8 tablespoons butter, divided
4 skinless, boneless chicken breast halves
salt and pepper to taste
6 ounces button mushrooms, sliced
¾ cup Marsala wine, divided
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup heavy cream
½ teaspoon chopped fresh rosemary
¼ teaspoon chopped fresh thyme
1 (12 ounce) package uncooked linguine pasta

Steps:

  • Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and pepper and add to skillet. Cook until halfway done and golden brown on both sides, about 4 to 7 minutes each side. When browned, remove chicken to a 9x13 inch baking dish. Set skillet aside, reserving drippings.
  • In a separate skillet, melt the 2 remaining tablespoons of butter over medium high heat and saute mushrooms. Add 1/4 cup of the wine and stir; let reduce over low heat for 5 minutes. Set mushrooms and drippings aside, keeping warm.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Add cream of chicken soup and cream of mushroom soup to reserved chicken/drippings skillet. Mix soups well with drippings, making sure no lumps remain. Slowly add cream, stirring constantly, then add remaining 1/2 cup wine; season with rosemary and thyme. Adjust amount of wine as needed to make a nice, thick gravy consistency. Let mixture simmer over medium heat until bubbly, then add reserved mushroom mixture and stir together.
  • Pour soup/mushroom mixture over chicken in baking dish, cover and bake in preheated oven for 30 to 45 minutes.
  • About 15 minutes before serving chicken, bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain. Serve chicken breasts and sauce over the hot cooked pasta.

Nutrition Facts : Calories 1005.4 calories, Carbohydrate 81.1 g, Cholesterol 196.7 mg, Fat 52 g, Fiber 3.3 g, Protein 43.5 g, SaturatedFat 28 g, Sodium 1258.5 mg, Sugar 8.5 g

HEALTHY NAPA CHICKEN SALAD



Healthy Napa Chicken Salad image

Provided by Danielle Sepsy

Categories     main-dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 13

1/3 cup nonfat or 2-percent Greek yogurt, such as Fage
1 tablespoon whole grain mustard
2 teaspoons honey
2 teaspoons sherry vinegar
1 teaspoon finely chopped fresh tarragon leaves
1/4 teaspoon celery seed
Fine table salt and freshly ground black pepper
2 breasts rotisserie chicken, cut into small cubes or shredded (About 1 1/2 pounds)
1/2 cup red grapes, halved
1/3 cup lightly toasted slivered almonds
1/3 cup diced celery
2 tablespoons finely chopped red onion
Butter lettuce, cucumber slices, rice cakes or your favorite bread, for serving

Steps:

  • For the tarragon yogurt dressing: Put the yogurt, mustard, honey, vinegar, celery seed and tarragon in a small bowl. Season with 1/4 teaspoon salt and about 1/8 teaspoon pepper and whisk to combine.
  • For the chicken salad: Combine the chicken, grapes, almonds, celery and onion in a medium bowl. Add the dressing to the chicken mixture and toss until evenly coated.
  • Serve the chicken salad on top of butter lettuce, cucumber slices, rice cakes, your favorite bread or even by itself!

LOVERS' CHICKEN (A TAKE ON CHICKEN PICCATA)



Lovers' Chicken (A Take on Chicken Piccata) image

Six years ago, my best friend Rebecca frantically called me from the grocery store. She was preparing for the daunting task of cooking dinner for her new crush, Mark, and wanted a recipe that was impressive yet easy, and so mouth-wateringly delicious that it would sweep him off his feet. I instantly thought of my rendition of my Grandmother's famous chicken piccata. Rebecca nervously scratched the recipe onto a crumpled receipt, and that night gave it her best shot. Fast forward to the present, Rebecca and Mark are now happily married, and that piece of receipt paper with the recipe on it hangs in a frame on their living room wall. This recipe always brings people together, eating, drinking and enjoying quality conversation. This is my grandmother Anita's legacy! You can taste her love and passion in every bite!

Provided by Danielle Sepsy

Categories     main-dish

Time 1h50m

Yield 4 servings (or 2 with leftovers)

Number Of Ingredients 13

3 large eggs
2 cups seasoned breadcrumbs
2 pounds boneless, skinless chicken breasts (about 4 small breasts, or 2 large)
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 large shallots, chopped
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 1/2 cups hot water
1 1/2 packets (6 grams) instant granulated chicken bouillon, such as Herb Ox, or 1 1/2 chicken bouillon cubes
Juice of 1 1/2 lemons
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Beat the eggs together in a shallow dish. Put the breadcrumbs into a separate shallow dish.
  • If necessary, trim the chicken breasts and butterfly them if they are very thick.
  • Heat 2 tablespoons of the oil in a deep nonstick skillet over medium heat. Dip the chicken cutlets in the eggs and then in the breadcrumbs, making sure they are fully coated.
  • When the oil is hot, cook the chicken pieces just until they are golden brown, 2 to 3 minutes per side, adding the remaining 1 tablespoon oil as needed. You do not want to cook the chicken all the way through at this point, just create a nice crust on the outside. Once the chicken cutlets are browned, place them on a plate and set aside.
  • Put the butter in the same skillet you cooked the chicken in and melt over medium-low heat (do not clean the pan first). When the butter melts, add the shallots, garlic and some black pepper and cook until they soften and get slightly translucent, about 5 minutes. Pour in the wine and simmer for 1 minute. Return the chicken and any juices to the skillet with the shallot mixture.
  • Put 1 1/2 cups hot water in a liquid measuring cup and stir in the chicken bouillon until dissolved. Pour the bouillon over the chicken, then add the lemon juice. Sprinkle with half of the parsley and 1/2 teaspoon black pepper.
  • Cover the pan and let the chicken simmer on medium-low heat for about 45 minutes to 1 hour. You want the chicken to stew in the liquid until it breaks apart easily with a fork--no knives needed!
  • Remove the lid and simmer the liquid until it thickened and reduced by about half, 20 to 30 minutes. Taste the sauce and season with salt and black pepper if necessary. Sprinkle with the remaining parsley and serve.

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