CHICKEN PERIGORD RECIPE
Provided by Toothfairy90
Number Of Ingredients 7
Steps:
- In skillet over medium heat in 6 tbsp. Butter cook chicken pieces a few at a time until browned on all sides. Set aside chicken. In drippings add remaining 2 Tbsp butter and cook mushrooms until golden (5 minutes). Remove mushrooms with slotted spoon. Into drippings add flour and salt until blended. Gradually add in chicken broth and half and half stirring constantly until mixture is thickened. Place chicken and mushrooms in skillet, reduce heat to low, cover and simmer about 20 minutes.
TENDER PAN-FRIED CHICKEN BREASTS
First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.
Provided by Alesia
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 27 g, Cholesterol 120.9 mg, Fat 19.4 g, Fiber 1.8 g, Protein 40.5 g, SaturatedFat 3.7 g, Sodium 1842.9 mg, Sugar 0.6 g
CHICKEN PERIGORD-STYLE
This is a good recipe to use when you're having guests. You can serve it with mashed potatoes or noodles. I usually serve it with noodles and seldom have leftovers. From the Good Housekeeping Cookbook.
Provided by Julie in TX
Categories Chicken Breast
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- About 1 hour before serving:.
- Melt 6 tablespoons butter or margarine in 12
- inch skillet or dutch oven over medium-high heat. Add chicken, a few pieces at a time, and cook until browned on all sides. Remove from pan.
- In hot remaining 2 tablespoons butter or margarine, cook mushrooms until the mushrooms are golden.
- This will take about 5 minutes.
- With slotted spoon, remove mushrooms to small bowl.
- Into drippings, over medium heat, stir flour and salt until blended.
- Gradually stir in chicken broth and half & half and cook, stirring constantly, until mixture is thickened.
- Place chicken and mushrooms in sauce.
- Reduce heat to low, cover and simmer for 25 minutes or until chicken is fork-tender.
Nutrition Facts : Calories 409.2, Fat 18.5, SaturatedFat 9, Cholesterol 182.9, Sodium 611.2, Carbohydrate 5.3, Fiber 0.4, Sugar 0.7, Protein 52.8
TOURAIN DU PERIGORD - GARLIC SOUP FROM THE PERIGORD
This soup warms you to your core! Use a thick grained white bread, nothing too fluffy. A variation of this soup is to cook a bowl full of sorrel with the garlic, and proceed with the rest of the directions. (BTW - this soup is also used to prevent hangovers!)
Provided by Mme M
Categories Clear Soup
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the butter or goose fat in a soup pot, and add in the chopped garlic. Cook till the garlic is a little golden, then add the flour, stirring. This makes a roux that will slightly thicken the soup.
- Add the chicken stock, or water with the chicken bouillon cubes, and heat this over medium high heat for about 10 minutes.
- Take a normal size wine glass, and fill half of it with white vinegar(1/4 cup measure).
- Separate the two eggs, putting the yolks in with the vinegar, and the whites into a bowl.
- Blend the vinegar and egg yolks in the wine glass with a little spoon, and pour this into the soup pot, stirring. This further thickens the soup.
- Pour dry white wine into the wine glass to make it half full. Pour this into the soup pot, stirring. Medium high heat.
- Now, take a fork and fork through the egg whites in the bowl. Pour the whites into the soup pot, stirring. The whites cook in the liquid.
- Add salt and pepper to the pot.
- Ladle the soup into soup bowls into which the diners have put a slice or two of bread. Be sure everyone gets some egg white as you ladle up the soup.
Nutrition Facts : Calories 379.5, Fat 10.3, SaturatedFat 4.3, Cholesterol 117.3, Sodium 940.3, Carbohydrate 56, Fiber 2.6, Sugar 5, Protein 11.8
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- In 12-inch skillet or 6-quart Dutch oven over medium-high heat, in 6 tablespoons hot butter or margarine, cook chicken breasts, a few pieces at a time, until browned on all sides. Set chicken aside.
- In drippings over medium heat, in remaining 2 tablespoons butter, cook mushrooms until golden, about five minutes. With a slotted spoon, remove mushrooms to a small bowl.
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