Chicken Imperial Recipes

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CHICKEN IMPERIAL



Chicken Imperial image

I don't remember where I got this one, but it is so yummy! It's easy but elegant, perfect for company. I always substitute half and half for the heavy cream and it tastes very rich but with less calories. This is a great dish for a beginner cook to impress the in-laws with! Goes great with buttered egg noodles with some parsley sprinkled in and a nice green veggie. Enjoy!

Provided by BIG_CHIEF

Categories     Chicken Breast

Time 1h

Yield 8 chicken breasts, 8 serving(s)

Number Of Ingredients 11

4 large whole skinless chicken breasts, halved
1/4 cup flour
1/2 cup margarine
1 lb small fresh mushrooms, quartered
1 tablespoon onion, minced
1 cup whipping cream
1/4 cup dry sherry
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 tablespoon flour
2 tablespoons water

Steps:

  • On waxed paper, coat chicken breasts with flour. Melt margarine/butter in 12-inch skillet over medium heat. When margarine is hot, cook chicken just until lightly browned on all sides. Remove chicken from pan and set aside.
  • In remaining skillet drippings, over medium heat, cook mushrooms and onion 5-10 minutes, stirring frequently.
  • Stir in cream, sherry, salt and pepper and stir to blend well. Return chicken to skillet. Reduce heat to VERY low. Cover and BARELY simmer 15-20 minutes or until chicken is fork-tender. Remove chicken to a warm platter and set aside.
  • In a cup, blend 1 T flour with 2 T water. Gradually add to pan liquid stirring constantly. Cook until mixture is thickened.
  • Spoon sauce over chicken breasts and serve.

CHICKEN IMPERIAL



Chicken Imperial image

From my mother in law. This creamy chicken dish is always a hit. Can use just about any wine you have on hand. If you use a sweeter wine it will give a sweeter taste to the sauce.

Provided by ladygwyn

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 chicken breasts (cut into bite size pieces)
1/2 cup flour (for dredging)
1/2 cup butter
1 lb mushroom (sliced)
1 tablespoon onion, minced
1 cup heavy cream
1/4 cup wine (or apple juice or water)
1 1/2 teaspoons salt
1 teaspoon garlic powder (optional)
1/8 teaspoon pepper
2 tablespoons water

Steps:

  • Coat chicken with flour.
  • Brown chicken in melted butter.
  • Remove chicken.
  • Add mushrooms, and onion to pan and cook till tender.
  • Stir in cream, wine, salt, garlic and pepper. Stir to blend well.
  • Return chicken to pan.
  • Cover and simmer for 20 minutes or until chicken is done.
  • Remove chicken again.
  • Stir 1 Tbls flour with the 2 tbls of water in a cup or small bowl.
  • slowly add to pan, stirring constantly until thick.
  • return chicken to pan till heated through.
  • Serve over noodles or rice.

CHICKEN IMPERIAL



Chicken Imperial image

Chicken Imperial with its buttery bread-crumb topping and elegant sauce, is a kingly dish with wonderful flavor. One of my favorite chicken dishes ever! Has the flavor and texture that is restaurant quality. Recipe is from America's Test Kitchen

Provided by Party of four

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1 cup panko breadcrumbs
4 tablespoons grated parmesan cheese
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley
2 teaspoons minced fresh thyme
2 garlic cloves, minced
1/2 cup heavy cream
1/3 cup chicken broth
1/4 cup dry white wine
1 -2 small shallots, minced or 1/2 onion
1 teaspoon Dijon mustard

Steps:

  • Season chicken all over with 1/2 teaspoon salt. Cover with plastic wrap and refrigerate for 30 minutes. Adjust oven rack to middle position and heat oven to 425 degrees.
  • Meanwhile, combine panko, Parmesan, softened butter, parsley, thyme, garlic, and 1/4 teaspoon pepper in bowl with fork until butter is fully incorporated into crumbs.
  • Pat chicken dry with paper towels and season with pepper. Arrange chicken, skinned side up, in 13x9 inch baking dish, side by side with narrow ends of breasts opposite each other. Brush tops of breasts with melted butter. Top each breast with equal amount of panko mixture, pressing firmly to adhere.
  • Whisk cream, broth, wine, shallot, and mustard together in 2-cup liquid measuring cup. Carefully pour cream mixture around chicken breasts, taking care not to wet crumbs. Transfer dish to oven and bake until chicken registers 160 degrees, 28 - 30 minutes.

Nutrition Facts : Calories 463, Fat 25.8, SaturatedFat 14.2, Cholesterol 143.6, Sodium 502.2, Carbohydrate 22.1, Fiber 1.4, Sugar 2, Protein 32

IMPERIAL CHICKEN



Imperial Chicken image

Make and share this Imperial Chicken recipe from Food.com.

Provided by susan

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

4 lbs chicken pieces, skin off
3 cups fresh breadcrumbs
1 1/2 cups grated parmesan cheese (, pre-grated works best)
1/4 cup flaked parsley
2 teaspoons salt
1/4 teaspoon pepper
1/2-1 cup butter or 1/2-1 cup margarine, melted

Steps:

  • Preheat oven to 350 degrees.
  • Mix bread crumbs, cheese, parsley, salt, and pepper.
  • Dip chicken in butter and roll well in crumb mixture.
  • Arrange in shallow lightly greased casserole dish.
  • Drizzle any leftover butter over chicken.
  • Bake for 1 hour.

Nutrition Facts : Calories 853.4, Fat 53.1, SaturatedFat 22.6, Cholesterol 200.7, Sodium 1791.9, Carbohydrate 40.1, Fiber 2.5, Sugar 3.6, Protein 51.3

CHICKEN IMPERIAL A' LA LAURA



Chicken Imperial A' La Laura image

A web search for "Chicken Imperial" fetches up many different dishes that are nothing like this one, which was given to me by a dear departed friend. I make it every year on her birthday, remember all her wonderful ways, and serve it over rice to my grateful husband with a crisp salad of fresh greens! (Vegetarian confession: I have used the same marinade on slices of baked firm-style tofu, and it's absolutely delicious!)

Provided by La Dilettante

Categories     < 60 Mins

Time 50m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 12

4 bone-in skinless chicken breasts
1 teaspoon salt
fresh ground pepper
1/2 cup melted butter
1 tablespoon Worcestershire sauce
1/4 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons curry powder
1/4 teaspoon dried mustard
1 teaspoon Tabasco sauce
1/4 cup sherry wine
1/4 cup fresh parsley, minced

Steps:

  • Salt and pepper chicken breasts.
  • Heat butter in skillet. Saute' chicken breast on both sides to brown. Transfer to ovenproof glass baking dish.
  • Mix remaining ingredients into skillet dripping, blend well, and pour over chicken. Bake at 350 for 30 minutes, until tender.
  • Serve over rice with pan juices.

Nutrition Facts : Calories 543.7, Fat 29.4, SaturatedFat 15.9, Cholesterol 212.1, Sodium 1113.3, Carbohydrate 4, Fiber 0.6, Sugar 1.1, Protein 50.7

IMPERIAL CHICKEN BAKE



Imperial Chicken Bake image

From "The Southern Living Cookbook". This is a great oven-fried chicken recipe. Quick n Easy.

Provided by SuzV2796

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup dry breadcrumbs
1/4 cup plus 2 tbsp parmesan cheese
1 1/2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
6 chicken breast halves, skinned and boned
1/4 cup milk
1/4 cup butter or 1/4 cup margarine, melted
1 small garlic clove, crushed
1 lemon, juice of
paprika

Steps:

  • Combine first 5 ingrediants. Dip each chicken breast in milk and dredge in breadcrumb mixture.
  • Arrange in a lightly greased 12x2x8" baking dish.
  • Combine butter, garlic, and lemon juice and drizzle over chicken. Sprinkle paprika over chicken.
  • Bake at 350 degrees for 40 minutes or until tender.

IMPERIAL CHICKEN



Imperial Chicken image

Time 50m

Number Of Ingredients 8

1 cup unseasoned bread crumbs
3/4 cup Parmesan cheese
1/4 teaspoon garlic powder
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped fresh parsley
1 cup butter (2 sticks)
8 - 10 boneless skinless chicken breasts

Steps:

  • Preheat oven to 350*F In a medium bowl combine, bread crumbs, Parmesan cheese, garlic powder, salt, pepper & parsley. Mix well. In a second bowl, melt butter. Rinse and dry chicken (to get the slime off) Dip chicken in butter then in bread crumb mixture. Place chicken in an 8x13 casserole dish. Once all chicken is coated and in pan, sprinkle remaining bread crumb mixture on top of chicken. Pour remaining butter in between chicken breasts into pan. Bake for 40 minutes or until internal temperature of chicken reaches 165*F Serve over rice or noodles

BAKED IMPERIAL CHICKEN WITH CUMBERLAND SAUCE



Baked Imperial Chicken With Cumberland Sauce image

Make and share this Baked Imperial Chicken With Cumberland Sauce recipe from Food.com.

Provided by Gingerbear

Categories     Lunch/Snacks

Time 1h30m

Yield 5 serving(s)

Number Of Ingredients 11

5 -6 boneless chicken breasts
1/2 cup butter or 1/2 cup margarine
1/2 cup grated parmesan cheese
2 cups seasoned dry bread crumbs
3 tablespoons sesame seeds
1 cup red currant jelly
3 ounces cans orange juice concentrate or 3 ounces cans fresh orange juice, and a little rind
4 tablespoons dry sherry
1 teaspoon dry mustard
1/8 teaspoon ground ginger
1/4 teaspoon Tabasco sauce

Steps:

  • Dip chicken in melted butter.
  • Mix next 3 ingredients together.
  • Roll chicken in mixture and place in shallow baking dish and refrigerate.
  • When ready to cook, bring to room temperature and dot with butter.
  • Bake at 350 degrees for 1 hour or less.
  • For cumberland sauce: Combine ingredients and simmer until smooth.
  • Serve over chicken and rice.

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