Chickendeluxe Recipes

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CHICKEN DELICIOUS



Chicken Delicious image

For those of you who are trying to cut back on red meats, this is a great chicken recipe!! Full of flavor and savory fun!! Serve over hot, fluffy rice if desired.

Provided by CORWYNN DARKHOLME

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h10m

Yield 12

Number Of Ingredients 9

10 skinless, boneless chicken breast halves
1 teaspoon fresh lemon juice
salt and pepper to taste
⅛ teaspoon celery salt
1 teaspoon paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
⅓ cup dry sherry
¼ cup grated Parmesan cheese

Steps:

  • Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
  • In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
  • Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours.

Nutrition Facts : Calories 153.5 calories, Carbohydrate 4.7 g, Cholesterol 55 mg, Fat 5.1 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 1.5 g, Sodium 478.9 mg, Sugar 0.8 g

CHICKEN DELUXE



Chicken Deluxe image

I have made this numerous times and have always been told to make it again. It is on the rich side but excellent.

Provided by teresas

Categories     One Dish Meal

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 5

8 boneless skinless chicken breasts
16 slices dried beef (hormel in the jar)
8 slices bacon
8 ounces cream cheese
2 (10 ounce) cans cream of chicken soup

Steps:

  • Heat oven to 300 degrees.
  • Pound out chicken breast to a 1/4 inch thick.
  • Place 2 slices dried beef on chicken and roll up.
  • Wrap 1 slice of bacon around chicken and put into a large casserole dish.
  • Melt together the cream cheese and soup.
  • Pour all over chicken.
  • Cook uncovered at 300 degrees for 3 hours. (Don't cheat on the time; it really does change the taste).
  • Serve with rice or mashed potatoes.

DELUXE, DIVINE CHICKEN DIVAN



Deluxe, Divine Chicken Divan image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1/3 cup sliced almonds, a couple of handfuls
1 quart chicken stock
1 lemon, zested
2 to 3 sprigs fresh thyme
4 tablespoons butter, divided
1 1/2 cups white rice
1 1/2 to 1 3/4 pounds chicken breast cutlets, 8 cutlets
Salt and pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons plus about 1/2 cup all-purpose flour, divided
2 tablespoons extra-virgin olive oil, 2 turns of pan
1 1/3 pounds, a large bunch, asparagus spears, trimmed of tough ends
6 or 7 large button mushrooms, sliced
1/3 cup half-and-half
1 rounded tablespoon Dijon mustard
2 tablespoons, a couple sprigs, fresh tarragon, leaves chopped
2 scallions, chopped

Steps:

  • Toast almonds in a small skillet until golden. Set aside.
  • Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice.
  • While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.
  • Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
  • Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes.
  • Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?

DELUXE CHICKEN BREASTS



Deluxe Chicken Breasts image

Very good and easy to make. We serve this with 2 vegetables. Add some garlic powder and season salt to the creamy sauce for a good kick. Also, I butterfly each breast to evenly and quickly cook the chicken.

Provided by Smilyn

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup all-purpose flour
1/4 cup dry breadcrumbs
2 egg whites, lightly beaten
2 tablespoons water
4 boneless skinless chicken breast halves
2 tablespoons vegetable oil
2 tablespoons margarine or 2 tablespoons butter
1 tablespoon all-purpose flour
1 cup milk
1/2 cup cheddar cheese, divided
paprika (to garnish)

Steps:

  • Preheat oven to 350F.
  • On a sheet of waxed paper, combine the flour and bread crumbs.
  • In a shallow bowl, whisk together egg whites and water.
  • Dip chicken in egg white mixture, then dredge in bread crumb mixture, turning to coat.
  • In large skillet, heat oil over medium-high heat.
  • Add chicken; cook, turning once, until browned, about 10 minutes.
  • Place chicken in a shallow baking dish.
  • Bake until cooked through, about 15 minutes.
  • To prepare sauce, in a small saucepan over medium heat, melt margarine (or butter).
  • Stir in flour until well combined.
  • Slowly add milk stirring constantly.
  • Cook, stirring, until thickened (about 8 to 10 minutes).
  • Remove from heat; stir in 1/4 cup of cheddar.
  • Place chicken breasts on serving plates.
  • Drizzle with sauce and sprinkle with the remaining cheddar.
  • Garnish with paprika and serve immediately.

CHICKEN DELUXE



Chicken Deluxe image

Number Of Ingredients 10

4 chicken breasts (about 1 1/2 lb. total)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (10 1/2-ounce) can cream of chicken soup condensed
1/2 cup sour cream
1 teaspoon dried minced onion
1 teaspoon parsley dried
1 (6-ounce) package ham luncheon meat sliced cut in 2 x 1/2-inch strips
1 (4 1/2-ounce) jar mushrooms sliced (optional), drained
1 cup pork rind coarsely crushed

Steps:

  • 1. Remove skin and excess fat from chicken. Rinse chicken and pat dry. Pierce chicken with a fork. Sprinkle with salt and pepper.2. In a 12 x 8 x 2-inch microwavable dish, arrange chicken with thickest portion toward outer edge. Cover with plastic wrap, turning one corner back. Microwave at 100% power (700 watts) for 8 to 9 minutes or until no longer pink in thickest portion, rotating dish one-fourth turn after 4 minutes. Cover with foil and let stand for 5 minutes. Drain off juices.3. Meanwhile, in a 4-cup microwavable measuring cup or bowl, stir soup, sour cream, onion and parsley until blended. Microwave, uncovered, at 100% power for 3 to 4 minutes or until beginning to boil, stirring after 2 minutes.4. Arrange ham and mushrooms over chicken. Cover with hot sauce. Sprinkle top with pork rinds. Cover with waxed paper. Microwave at 100% power for 5 to 6 minutes or until center begins to bubble, rotating dish one-half turn after 3 minutes.

Nutrition Facts : Nutritional Facts Serves

DELSUITA'S CHICKEN



Delsuita's Chicken image

Delsuita was the name of my maid growing up abroad, and she always used to make this dish. Suffering from a pang of nostalgia, I asked my mom for the recipe, and couldn't have been more pleased at how easy it is!

Provided by XANDU

Categories     Whole Chicken

Time 1h

Yield 6

Number Of Ingredients 11

2 tablespoons white wine vinegar
1 lime, juiced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
1 (3 pound) fryer or boiler chicken, cut into pieces
2 tablespoons olive oil
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
2 tomatoes, thinly sliced
2 tablespoons ketchup

Steps:

  • In a large bowl, mix the vinegar, lime juice, garlic, salt, and pepper. Place the chicken pieces in the mixture, and marinate at least 15 minutes.
  • Heat the oil in a large skillet over medium heat. Transfer the chicken and marinade to the skillet. Cover, and cook chicken about 10 minutes.
  • Mix the green pepper, onion, tomatoes, and ketchup into the skillet, cover, and continue cooking 15 to 20 minutes, until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 7.1 g, Cholesterol 61.6 mg, Fat 19.4 g, Fiber 1.5 g, Protein 21.9 g, SaturatedFat 4.6 g, Sodium 504.6 mg, Sugar 3.7 g

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