Classy Chicken

CLASSY CHICKEN



Classy Chicken image

I could not believe it when I went to search for this recipe on Zaar and did not find it. This is such an amazing chicken dish that everyone will love. It has been my husbands favorite dish since the first time I made it. Really simple to make, and tastes so good. This recipe is from The Best of The Best. Enjoy

Recipe From food.com

Provided by Purdy Good Cook

Categories     Chicken

Time 45m

Yield 6 6, 6 serving(s)

Number Of Ingredients 9

3 boneless skinless chicken breasts
1/4 teaspoon pepper
3 tablespoons oil
10 ounces frozen asparagus (fresh broccoli is the best) or 10 ounces broccoli (fresh broccoli is the best)
10 ounces cream of chicken soup
1/2 cup mayonnaise
1 teaspoon curry powder
1 teaspoon lemon juice
1 cup grated cheddar cheese

Steps:

  • Cut chicken into bite-sized pieces and sprinkle with pepper. Saute in oil over medium heat until opaque, about 6 minute Drain.
  • Cook broccoli or asparagus until tender crisp; drain and arrange in bottem of casserole dish.
  • Place chicken on top.
  • Mix together soup, mayonnaise, curry, and lemon juice and pour over chicken.
  • Sprinkle with cheddar cheese and bake, uncovered, at 350 for 30-35 minutes.
  • Serves 6.

CLASSY CHICKEN



Classy Chicken image

I've been looking lately for good recipes that are lower in fat and calories. I found this one on All Recipes and I couldn't believe how delicious it was so I had to post it here. It's elegant and fairly easy to make. It has a lot of flavor from the sun dried tomatoes and creamy white wine sauce.

Recipe From food.com

Provided by CookingONTheSide

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
4 boneless skinless chicken breast halves
salt, to taste
pepper, to taste
2 tablespoons butter or 2 tablespoons margarine
1/2 cup dry white wine
1/2 cup fat-free chicken broth
1 tablespoon Dijon mustard
1 zucchini (cut in half lengthwise, then sliced diagonally)
5 sun-dried tomatoes, chopped
1 garlic clove
1 teaspoon dill weed
1/3 cup nonfat sour cream

Steps:

  • Place the flour into a shallow dish.
  • Season chicken with salt and pepper, and then dredge in flour.
  • Shake off excess.
  • Heat the butter in a large skillet over medium-high heat.
  • Brown the chicken breasts on each side, about 3 minutes per side.
  • Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor.
  • Stir in the mustard.
  • Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed.
  • Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.
  • Remove the chicken to a platter, and remove the pan from the heat.
  • Stir sour cream into the pan liquid.
  • If most of the liquid has evaporated, stir in a bit more wine or broth first.
  • Season with salt to taste, and serve chicken with sauce poured over it.

CLASSY CHICKEN



Classy Chicken image

An elegant, easy-to-make chicken dish bursting with flavors of sun dried tomatoes and creamy white wine sauce. My husband calls it the classiest meal I serve because it's exactly like what you order in a fancy restaurant! Very low in fat and calories, and it only takes 1/2 hour from start to finish. Pairs nicely with roasted baby potatoes and steamed broccoli.

Recipe From allrecipes.com

Provided by MONICA DEREGT

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 12

1 cup all-purpose flour
4 boneless, skinless chicken breast halves
salt and pepper to taste
2 tablespoons butter or margarine
½ cup dry white wine
½ cup fat-free chicken broth
1 tablespoon Dijon mustard
1 zucchini cut in half lengthwise, then sliced diagonally
5 sun-dried tomatoes, chopped
1 clove garlic
1 teaspoon dill weed
⅓ cup fat-free sour cream
Calories349.3 calories
Carbohydrate31.5 g
Cholesterol79.5 mg
Fat8.6 g
Fiber1.7 g
Protein29.3 g
SaturatedFat4.4 g
Sodium399.1 mg
Sugar4.2 g

Steps:

  • Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
  • Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.
  • Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.

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