CHICKEN DIANE STYLE
Chicken breasts sauteed with onions and mushrooms, then braised in herbs, spices and a brandy/chicken broth mixture. Simmer all together and smile!
Provided by sal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 6
Number Of Ingredients 11
Steps:
- Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top.
- In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).
Nutrition Facts : Calories 234.7 calories, Carbohydrate 6.5 g, Cholesterol 91.3 mg, Fat 2.3 g, Fiber 1.4 g, Protein 38.1 g, SaturatedFat 0.6 g, Sodium 425.4 mg, Sugar 2.4 g
SPICY FRIED CHICKEN
Provided by Danny Boome
Categories main-dish
Time 8h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large zip top bag place chicken pieces with the buttermilk and chipotle. Close bag and mix making sure mixture is evenly distributed. Marinate for up to 8 hours or overnight in the refrigerator.
- Fill a large 12-inch cast iron skillet with oil to the depth of about 1/2 to 3/4-inch and heat until hot, about 325 degrees F.
- In a shallow dish mix the flour and cornmeal with the seasonings. Remove the chicken from the marinade and dredge into the flour/cornmeal mixture. Repeat this process until all pieces are coated. Gently lower the chicken into the hot oil and fry for about 10 minutes on each side, until golden brown and the chicken is cooked through. The oil temperature will drop to about 290 degrees F when the chicken is first added to the hot oil, but will raise back up to 325 degrees F during the cooking process. Use an instant-read thermometer inserted in the thickest part of the chicken pieces, not touching the bone nor piercing through, to make sure it registers 165 degrees F before removing it from the oil. Drain on paper towels and serve.
DANNY'S CHICKEN TORTILLA SOUP
This recipe came from my buddy Danny at work. He brought it for one of our luncheons here and everyone loved it including me. If you read this, Danny. Thank you for the great recipe!
Provided by Gingerbear
Categories One Dish Meal
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large dutch oven, saute butter and onions.
- Add remaining ingredients, including 1 (24 oz.) can of water.
- Bring to a boil, reduce heat to low and let simmer-- the longer, the better in order to let the flavors combine.
- Serve with sour cream, grated cheese, chips, cracker or cornbread.
CHICKEN DANNY STYLE
This is super easy, quick and yummy! I hope you like it as much as i like it. This recipe goes well with just about any side you can think up.
Provided by Pepper Monkey
Categories Chicken
Time 55m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 F While oven is preheating place defrosted chicken breasts in baking dish or casserole dish.
- Pour Italian Salad dressing over chicken Stab with a fork just to make sure its dead.
- Coat both sides of chicken in italian salad dressing and seasoning.
- I like to use enough to cover the chicken completely.
- Bake at 350 for 30-45 minutes until chicken is done.
- Optional- Sprinkle with bread crumbs and broil for 10-15 minutes until golden brown.
Nutrition Facts : Calories 335.1, Fat 19, SaturatedFat 3.4, Cholesterol 68.4, Sodium 1051.5, Carbohydrate 13.5, Fiber 1.3, Sugar 5.2, Protein 28.5
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