Chicken David Recipes

CHICKEN DAVID

Chicken David image

I received this recipe from a friend and have been making it ever since. Men love it! This is also a great recipe for a dinner party.

Provided by CRCASCIO

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 1h

Yield 4

Number Of Ingredients 15

Ingredients

3 tablespoons butter
1 onion, chopped
8 fresh mushrooms, thinly sliced
1 clove garlic, chopped
¼ pound thinly sliced prosciutto, cut into strips
¼ pound thinly sliced hard salami, cut into strips
4 boneless, skinless chicken breast halves
1 cup all-purpose flour
salt and pepper to taste
½ cup dry sherry
1 cup chicken broth
½ cup heavy cream
½ cup marinara sauce
1 tablespoon butter
2 tablespoons chopped fresh parsley

Steps:

Melt 3 tablespoons butter in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms, garlic, prosciutto and salami. dredge chicken in flour, and place in pan. Season with salt and pepper. Cook chicken 5 minutes on each side. Pour in sherry, and cook until liquid is reduced by half. Stir in chicken broth, cream and marinara. Simmer until sauce is reduced to your preferred consistency. Stir in 1 tablespoon butter, and sprinkle with parsley.

Nutrition Facts : Calories 738.3 calories, Carbohydrate 38.8 g, Cholesterol 193.7 mg, Fat 42.8 g, Fiber 2.6 g, Protein 45.3 g, SaturatedFat 21.3 g, Sodium 2182.4 mg, Sugar 4.8 g

CHICKEN DAVID

Chicken David image

I received this recipe from a friend and have been making it ever since. Men love it! This is also a great recipe for a dinner party.

Provided by CRCASCIO

Categories Skillet Chicken Breasts

Time 1h

Yield 4

Number Of Ingredients 15

Ingredients

3 tablespoons butter
1 onion, chopped
8 fresh mushrooms, thinly sliced
1 clove garlic, chopped
¼ pound thinly sliced prosciutto, cut into strips
¼ pound thinly sliced hard salami, cut into strips
4 boneless, skinless chicken breast halves
1 cup all-purpose flour
salt and pepper to taste
½ cup dry sherry
1 cup chicken broth
½ cup heavy cream
½ cup marinara sauce
1 tablespoon butter
2 tablespoons chopped fresh parsley

Steps:

Melt 3 tablespoons butter in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms, garlic, prosciutto and salami. dredge chicken in flour, and place in pan. Season with salt and pepper. Cook chicken 5 minutes on each side. Pour in sherry, and cook until liquid is reduced by half. Stir in chicken broth, cream and marinara. Simmer until sauce is reduced to your preferred consistency. Stir in 1 tablespoon butter, and sprinkle with parsley.

Nutrition Facts : Calories 738.3 calories, Carbohydrate 38.8 g, Cholesterol 193.7 mg, Fat 42.8 g, Fiber 2.6 g, Protein 45.3 g, SaturatedFat 21.3 g, Sodium 2182.4 mg, Sugar 4.8 g

CHICKEN DAVID RECIPE

chicken david Recipe image

Provided by Errrr

Number Of Ingredients 14

Ingredients

3 tbsp butter
1 onion, chopped
8 mushrooms, thinly sliced
1 clove garlic, chopped
1/4 lb thinly sliced prosciutto cut into strips
4 boneless, skinless chicken cutlets
1 cup flour
salt and pepper to taste
1/2 cup dru sherry
1 cup chicken broth
1/2 cup heavy cream
1/2 cup marinara sauce
1 tbsp butter
2 tbsp chopped fresh parsley

Steps:

melt 3 tbsp butter in a large heavy skillet over medium heat. Saute onion until soft and translucent. stir in mushrooms, garlic and prosciutto. Dredge chicken in flour and place in pan. Season with salt and pepper. Cook chicken 5 minutes on each side. Pour in sherry, and cook until liquid is reduced by half. Stir in chicken broth, cream and marinara. simmer until sauce is reduced to your prefered consistency. Stir in 1 tbsp butter and sprinkle with parsley

DAVID LIEDERMAN'S ROAST CHICKEN AND VEGETABLES

David Liederman's Roast Chicken And Vegetables image

Provided by Molly O'Neill

Categories dinner, one pot, roasts, main course

Time 1h15m

Yield Four servings

Number Of Ingredients 9

Ingredients

1 2 1/2-to-3-pound kosher chicken
1/2 cup extra-virgin olive oil
1 clove garlic, peeled and mashed
3 sprigs thyme
4 carrots, peeled, cut in half lengthwise and then across
2 teaspoons salt
1 teaspoon freshly ground black pepper
8 small roasting potatoes, scrubbed
4 small white onions, scrubbed

Steps:

Wash and dry the chicken well. In a shallow dish big enough to hold the chicken, combine the olive oil, garlic and thyme. Add the chicken and baste with the oil, garlic and thyme. Cover and refrigerate for at least 3 hours, and up to 24 hours, basting occasionally and turning to marinate evenly.
Ten minutes before cooking, preheat the oven to 450 degrees and remove the chicken from the refrigerator. Pour the marinade in a large cast-iron pan. Line the bottom of the pan with the carrot slices. Season the chicken inside and out with the salt and pepper and place on top of the carrots. Strew the onions and potatoes around the chicken. Place the pan in the oven and roast for 50 to 55 minutes, or until a meat thermometer reaches between 158 and 160 degrees when inserted in the thigh. Remove from the oven and allow the chicken to rest for 5 minutes before serving.

Nutrition Facts : @context http, Calories 1080, UnsaturatedFat 43 grams, Carbohydrate 88 grams, Fat 60 grams, Fiber 13 grams, Protein 50 grams, SaturatedFat 13 grams, Sodium 1383 milligrams, Sugar 9 grams, TransFat 0 grams

HOT CHICKEN SALAD (DAVID LETTERMAN'S MOM'S)

Hot Chicken Salad (David Letterman's Mom's) image

She got it from Alma Worthington who was the food services director at Second Presbyterian for nearly 15 years. Dave's Mom, Dorothy had worked at that Church. This is a casserole made with cooked (leftover chicken) and is different from the other hot chicken salad recipes posted. I haven't tried this yet but it is one of Dave's Mom's favorites. I found this in Home Cookin' With Dave's Mom.

Provided by Oolala

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup rice, cooked
1 cup chicken, cooked
1 cup celery, chopped
1 (10 1/2 ounce) can cream of chicken soup, undiluted
3/4 cup mayonnaise, light is OK but not fat-free
3/4 cup almonds, sliced, can use water chestnuts
2 tablespoons onions, chopped
1/2 cup corn flake crumbs, to sprinkle on top of casserole
2 tablespoons butter, to dot top of casserole

Steps:

Preheat oven to 350 degrees F.
Mix all ingredients, except for the topping ingredients, in an 8 inch X 8 Inch square baking dish.
Top with the cornflake crumbs, using more or less (original recipe didn't give an amount) and dot with butter (use as much as you like since original recipe didn't give an amount).
Bake for 45 minutes.

Nutrition Facts : Calories 637.2, Fat 38.8, SaturatedFat 8.1, Cholesterol 32.7, Sodium 975.5, Carbohydrate 63.8, Fiber 4.3, Sugar 5.5, Protein 11.6

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