SLOW COOKER CHICKEN PARISIENNE
Chicken breasts slow cooked with a creamy white wine and mushroom mixture. This quick and easy recipe calls for just five main ingredients, yet is tasty enough to serve for company! My husband normally doesn't like chicken, yet asks for seconds whenever I prepare this. I spoon the sauce over the chicken and serve with rice or noodles.
Provided by JUDITH
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h10m
Yield 6
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
- In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
- Cover, and cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 10.6 g, Cholesterol 85.3 mg, Fat 12.6 g, Fiber 0.6 g, Protein 30.2 g, SaturatedFat 6.1 g, Sodium 515.3 mg, Sugar 1.4 g
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
CHICKEN BISCUIT SKILLET
My mother always made this when we were growing up. Now I make it for my own husband and kids. I use the small biscuits because they brown up so nicely on top. I also add mushrooms to this recipe sometimes because my family loves 'em. -Keri Boffeli, Monticello, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. , In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the chicken and peas and carrots; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.
Nutrition Facts : Calories 320 calories, Fat 11g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 861mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
CHICKEN WITH SHALLOTS, PRUNES, AND ARMAGNAC
Provided by Bon Appétit Test Kitchen
Categories Chicken Poultry Sauté Christmas Quick & Easy High Fiber Dinner Prune Cognac/Armagnac Winter Shallot Simmer Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Boil prunes with 1/3 cup Armagnac in small saucepan until almost all liquid is absorbed, about 3 minutes. Cover and set aside.
- Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet, skin side down; cook until browned, about 5 minutes per side. Transfer to plate. Pour off all but 2 tablespoons drippings. Add shallots; cook until browned in spots, about 5 minutes. Add remaining 1/3 cup Armagnac; boil 30 seconds, scraping up browned bits. Add broth, prunes, and thyme sprigs; bring to boil. Add chicken in single layer, skin side up, and any accumulated juices. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 17 minutes. Transfer chicken to plate.
- Stir vinegar into sauce; simmer until thickened, 3 minutes. Remove thyme sprigs. Season with salt and pepper. Pour sauce over chicken. Sprinkle with chopped thyme.
CHICKEN PARISIENNE
Here is my favorite recipe, it is great served with baked potatoes and sugar snap peas on the side. What a delicious and easy meal to make....
Provided by Bear Rich
Categories Chicken Breast
Time 1h10m
Yield 1 Casserole, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken with salt and pepper; melt butter in a skillet and brown chicken breasts on both sides.
- Arrange chicken in a 9 X 13 baking dish and top with sliced onion.
- In a large mixing bowl combine remaining ingredients, mix well and pour over chicken and onions.
- Bake at 450 degrees uncovered for 50 min to an hour.
VIETNAMESE-STYLE SANDWICH: BANH MI
Steps:
- Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
- Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
- Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately with the slaw on the side.
SLOW COOKER CHICKEN PARISIENNE
Chicken breasts slow cooked with a creamy white wine and mushroom mixture. This quick and easy recipe calls for just five main ingredients, yet is tasty enough to serve for company! My husband normally doesn't like chicken, yet asks for seconds whenever I prepare this. I spoon the sauce over the chicken and serve with rice or noodles.
Provided by JUDITH
Categories Chicken Breasts
Time 8h10m
Yield 6
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
- In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
- Cover, and cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 10.6 g, Cholesterol 85.3 mg, Fat 12.6 g, Fiber 0.6 g, Protein 30.2 g, SaturatedFat 6.1 g, Sodium 515.3 mg, Sugar 1.4 g
ROASTED MUSTARD TARRAGON CHICKEN
Provided by Ruth Cousineau
Categories Milk/Cream Chicken Mustard Roast Dinner Tarragon Potluck Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with rack in middle.
- Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour.
- Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.
- Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.
- Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.
More about "chicken parisien ma recipes"
COQUILLES ST. JACQUES (THE BEST) | RICARDO
From ricardocuisine.com
CHICKEN IN A BASKET #SUNDAYSUPPER - CINDY'S RECIPES AND ...
From cindysrecipesandwritings.com
BEEF SAUTé WITH CREAM AND MUSHROOM SAUCE - KITCHEN JOY
From kitchenjoyblog.com
PIZZA PARISIENNE (PIZZA PARIGINA): THE EASY RECIPE ...
From pinterest.ca
DUAL VINGLISH DTS FULL SUBTITLES TORRENTS AVI ON CESLISURME
From trello.com
10 SANDWICHES TO EAT IN FRANCE BEFORE YOU DIE | FOOD & WINE
From foodandwine.com
LA MADELEINE | MENU - SANDWICHES
From lamadeleine.com
FRENCH-STYLE MACARONI AND CHEESE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN PARISIENNE RECIPE LA MA REGISTRATION FREE WINDOWS ...
From trello.com
CHICKEN PARISIENNE RECIPE - COOKEATSHARE
From cookeatshare.com
CHICKEN PARISIENNE | RECIPES FROM A THIN WANDERER
From recipesfromathinwanderer.wordpress.com
CHICKEN PARISIENNE - COMPLETERECIPES.COM
From completerecipes.com
CHICKEN PARISIENNE - RECIPE | COOKS.COM
From cooks.com
CHICKEN PARISIENNE RECIPE BY MICROWAVERINA | IFOOD.TV
From ifood.tv
CHICKEN PARISIENNE - EASY RECIPES - DIET RECIPES - CHICKEN ...
From popscreen.com
EAT ME: TRY THE PAELLA RISOTTO ROCHELLE AYTES LOVES AT ...
From okmagazine.com
PARISIENNE CHICKEN RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
CHICKEN PARISIEN RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CROCK POT CHICKEN PARISIENNE MA LE SUAUU PAʻU MANU
From sm.hiloved.com
SWEET AND CRISPY CHICKEN WINGS - DAVID LEBOVITZ
From davidlebovitz.com
CHICKEN PARISIENNE RECIPE - FREE-RECIPES.CO.UK
From free-recipes.co.uk
CHICKEN PARISIENNE | RECIPES WIKI | FANDOM
From recipes.fandom.com
POULET EN COCOTTE BONNE FEMME (CASSEROLE-ROASTED CHICKEN ...
From kitchenjoyblog.com
CHICKEN PARISIENNE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHICKEN PARISIENNE - PLAIN.RECIPES
From plain.recipes
WORLD'S BEST MEATBALLS FIVE STAR RECIPE - THERESCIPES.INFO
From therecipes.info
CHICKEN PARISIENNE IN THE OVEN - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN PARISIENNE - AUTHENTIC BED AND BREAKFASTS OF ...
From authenticbandb.com
12 CLASSIC FRENCH FOOD-WINE PAIRINGS - ANSONIA WINES
From ansoniawines.com
CHICKEN DIVAN - THE COZY COOK
From thecozycook.com
PIN ON BARBECUE
From pinterest.ca
CHICKEN PARISIENNE RECIPE | RECIPE | RECIPES, BAKED DISHES ...
From pinterest.com
RECIPES > RICE > HOW TO MAKE CHICKEN PARISIENNE
From mobirecipe.com
CHICKEN PARISIENNE - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love