OUTSTANDING CHICKEN DINNER
An excellent taste for chicken - quick and easy to make! Boneless chicken breasts may also be used. My sister gave me this suggestion, and when I tasted the cream sauce she made for the chicken - WOW - I couldn't wait for the whole meal! If there are any ingredients that you don't like, such as mushrooms, or artichoke, simply omit them. It is the sauce that is the stunning aspect - and not the traditional 'canned soup' sauce!! ENJOY!!
Provided by HABERFAMILY
Categories Meat and Poultry Chicken Breast
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Melt 2 tablespoons of butter in a large skillet over medium heat. Saute mushrooms in butter until tender. Remove from the skillet, and set aside.
- Place the chicken into the skillet, and pour the broth over it. Cover, and simmer over medium heat for 20 minutes, or until the chicken is cooked through. Reserve 1/2 cup of broth from the pan, and discard or save remaining broth for other uses. Remove the chicken to a 9x13 inch baking dish, and top with artichokes.
- Melt the remaining 1/2 cup of butter in a skillet over medium heat, and whisk in flour until smooth. Gradually stir in the 1/2 cup of reserved broth, and half and half cream. Cook, stirring constantly, until thickened, about 5 minutes. Turn off the heat, and stir in the Parmesan cheese, rosemary, salt and pepper. Pour sauce over the chicken in the baking dish. Place sauteed mushrooms on the top.
- Bake uncovered for 30 minutes in the preheated oven. Let stand for a few minutes before serving to let the sauce thicken.
Nutrition Facts : Calories 697.4 calories, Carbohydrate 26.4 g, Cholesterol 194.6 mg, Fat 48.1 g, Fiber 3.7 g, Protein 41.1 g, SaturatedFat 29 g, Sodium 1130.5 mg, Sugar 1.3 g
EASY WEEKNIGHT CREAMY CHICKEN ALFREDO
Enjoy this chicken recipe made with Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce and pasta--perfect for a weeknight dinner, and ready in 20 minutes.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso™ Recipe Starters™
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Cook and drain fettuccine as directed on package.
- In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Add butter and garlic; cook until garlic is softened. Stir in cooking sauce, Parmesan cheese and cream. Simmer 5 to 8 minutes, stirring occasionally, until well blended.
- Serve over fettuccine.
Nutrition Facts : Calories 504.6 calories, Carbohydrate 46.1 g, Cholesterol 102.3 mg, Fat 16.1 g, Fiber 2.5 g, Protein 40.8 g, SaturatedFat 7.2 g, Sodium 444.2 mg, Sugar 0.9 g
ORANGE ROSEMARY CHICKEN
It's fabulous hot or cold. I make a big batch so there are leftovers (which make tasty quesadillas). I move my oven rack to a lower setting to keep the chicken moist, and even then it barely takes 30 minutes.
Provided by DEERPANT
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h45m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, mix the orange juice, olive oil, chives, rosemary, salt, and pepper. Place the chicken in the mixture. Cover and marinate in the refrigerator at least 4 hours.
- Preheat the oven broiler.
- Remove the chicken from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
- Arrange the chicken on a baking sheet. Broil 30 minutes in the preheated oven, 6 to 8 inches from heat. Turn and brush frequently with the remaining marinade mixture, until no longer pink and juices run clear.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 5.2 g, Cholesterol 59.9 mg, Fat 17.4 g, Fiber 0.3 g, Protein 19.3 g, SaturatedFat 3.9 g, Sodium 349.1 mg, Sugar 3.9 g
COLD SPICY LEMON AND ORANGE CHICKEN
This looks so attractive when it is ready to serve that there's no need for any garnish. From simply seasonal by Claire Macdonald, don't be put off by long ingredient list it is really easy.
Provided by lindseylcw
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- in a mixing bowl stir together yoghurt, orange and lemon juice, ginger, chillies, coriander,turneric, salt and creme fraiche.
- in a saute pan heat the oil with the bay leaf, peppercorns and cardamon and cook for a couple of minutes.
- pour in the yoghurt and creme fraiche mix and cook for a further minute.
- Add cut up chicken and cook , stirring from time to time for 5 - 8 minutes until cooked.
- stir in coriander leaf and tomatoes and cook for further 3 minutes until tomatoes have heated thru.
- leave to cool.
- serve with rice or crusty bread.
ORANGE-ROSEMARY CHICKEN
This quick and easy recipe comes from chef Eberhard Mueller of Bayard's in New York City. The chicken gets its aromatic flavor from the combination of fresh rosemary, lemon juice, and freshly squeezed orange juice, while the basmati rice's natural nutty aroma is enhanced with cinnamon and clove.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 14
Steps:
- Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until oil just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or a baking sheet.
- Pour off all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add cipollini onions and sugar. Cook until onions are light golden brown. Add diced onion. Cook, stirring, until onions are light golden brown, about 5 minutes. Add orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more. Remove chicken, and transfer to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.
SPICY LEMON AND PAPRIKA AIOLI
Make and share this Spicy Lemon and Paprika Aioli recipe from Food.com.
Provided by kiwidutch
Categories Sauces
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in small bowl; whisk to blend.
- Season aioli to taste with salt and pepper.
- (Can be made 1 day ahead. Cover and refrigerate.).
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