Cooking Classy Chicken Recipes

LEMON BUTTER CHICKEN

Steps:

• Season both sides of chicken with salt and pepper.
• Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
• Heat 12-inch skillet over medium-high heat.
• Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer.
• Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.
• Transfer chicken to a plate while leaving any little bit of excess oil in pan.
• Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.
• Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.
• Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.
• Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.
• Recipe source: inspired by my Lemon Butter Salmon

CLASSY CHICKEN

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.

THE BEST CHICKEN PARMESAN

Steps:

• For the sauce, heat 1 Tbsp olive oil in a medium saucepan over medium-high heat.
• Add in onions and saute for 2 minutes then add garlic, and saute 30 seconds longer.
• Stir in crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs, then season with salt and pepper to taste.
• Bring mixture to a simmer then reduce heat to low and allow to simmer 20 minutes, stirring occasionally, until thickened. Remove basil, remove from heat and cover saucepan with lid.
• For the chicken, while sauce is simmering, sprinkle each side of the chicken cutlet lightly with salt, let stand at room temperature 10 minutes.
• Adjust oven rack 4-inches from broiler element and preheat broiler.
• In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Parmesan cheese, Panko bread crumbs, garlic powder, oregano and 1/4 tsp pepper.
• Pat chicken dry with paper towels then working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Parmesan mixture and coat both sides with mixture, while pressing to allow crumbs to adhere.
• Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat.
• Once oil is shimmering, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 - 3 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 - 3 minutes longer until (chicken should be about 155 degrees F, it will cook just briefly in oven).
• Transfer fried chicken to a baking sheet. Repeat process with remaining 2 pieces of chicken.
• Toss mozzarella and provolone together and sprinkle cheese mixture in a mound over cutlets.
• Broil in oven until cheese is melted (you can let it brown a little if you like) about 1 - 2 minutes (keep a close eye on it!).
• Remove from oven and cover each cutlet with 2 Tbsp marinara sauce. Sprinkle tops evenly with remaining 1/4 cup fresh basil and serve immediately (serve extra sauce with pasta on the side).

CLASSY CHICKEN

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

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

Steps:

• Cut chicken into small bite size pieces and sprinkle with pepper.
• Saute slowly in oil over medium heat until white and opaque, about six minutes; drain.
• Cook broccoli just until tender crisp.
• Mix up chicken soup, mayonnaise, cooked rice, lemon juice and spices until well blended.
• Butter a 9 x 13 dish. Layer the broccoli, then chicken in the buttered dish and pour the soup mixture over top. (The broccoli starts to fall apart if you mix everything together).
• Bake uncovered at 350 degrees for 1 hour. (My oven takes 45 minutes at 325. Adjust time if required so that it does not get over-cooked at the edges.)
• Add the grated cheese in the last 20 minutes of baking.