COUNTRY CLUB CHICKEN RECIPE - (4.8/5)
Provided by Susan52
Number Of Ingredients 12
Steps:
- Mince the onion. Clean and slice the mushrooms. Peel and mince the apple (or wash it well). Mine was a golden delicious. Season the chicken breasts with a generous amount of salt and pepper. Cook the bacon and don't clean out the pan. Drain the bacon on a paper napkin. Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole. Cook the onion for 1-3 minutes After a minute or three you add the minced apple and cook it all for another 3 to 4 minutes. Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine. I'm sure you can replace the white wine with chicken broth or plain water, but I've never cooked it like that. Add the soup. For the Dutchies: this is not your average mushroom soup but it's the thick, concentrated version! Sharp Cheddar. You just can't go wrong with cheese. Never. I've added roughly 2/3 cup. Stir it into the sauce. And pour it all over the chicken breasts. Put the casserole in a preheated oven at 350F (175C) for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly. Gives you 25 minutes to cook the spaghetti according to the directions on your package. Now that's doable. Live a little and garnish with more bacon... and some parsley, just for the heck of it.
COUNTRY CLUB CHICKEN
Another recipe I saw on Pinterest and wanted to get into my cookbook. A little more "dressed up" than other Country Club Chicken recipes I've seen but still easy to prepare.
Provided by Renee Redman
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the bacon and don't clean out the pan. Drain the bacon on a paper napkin.
- Add butter to the pan and the chicken breasts - season with salt and pepper, Brown both sides and then put them in a 9x13 casserole dish.
- Now in that same skillet saute the onion for about three minutes.
- And add the mushrooms and saute those for another 3 minutes, then add the apple. Cook it all for 3 more minutes.
- Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine. Then add in the soup and cheddar cheese. Stirring after each ingredient to combine well.
- Pour it all over the chicken breasts. Put the casserole in a preheated oven at 350F for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.
- While the chicken is cooking - Make your spaghetti according to the directions on your package.
- Serve spaghetti topped with the chicken and sauce. Garnish with more bacon.
LOW COUNTRY SPATCHCOCKED CHICKEN
Provided by Kardea Brown
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- In a food processor add the parsley, butter, lemon juice, oregano, sherry, red pepper flakes, garlic, thyme leaves, salt and pepper. Pulse until well combined. Scrape into small dish and set aside. Do not refrigerate.
- Place each chicken, breast side down, on a cutting board. Using a chef's knife or kitchen shears, cut along one side of the backbone, repeat on the other side to remove the backbone completely. (Save it for stock!) Turn the chickens over to breast side up and press down on the breastbones with the heel of your hand until they crack. Tuck the wing tips under the chickens so they don't burn. Place both chickens on a rimmed baking sheet.
- Rub half of the butter mixture under the skin of the breasts and thighs of each chicken. Melt the remaining butter mixture in a pan on the stovetop or in a microwave and brush all over the chickens.
- Cover the chickens with foil and bake for 20 minutes. Uncover and baste with any remaining butter or cooking liquid on the bottom of the pan. Continue to bake until the chickens are dark brown with an internal temperature of 165 to 170 F on an instant read thermometer, 40 to 45 minutes more.
COUNTRY FRIED CHICKEN
Steps:
- In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken parts and let soak for 15 to 20 minutes. Drain. Mix together the flour, pepper and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour.
- In a skillet, over medium heat, heat the shortening. It should be at 350 degrees. If the shortening appears too hot, remove the skillet from the heat and let it cool a little. Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken for it to be well done.
THE COUNTRY CLUB
Provided by My Food and Family
Categories Home
Time 1m
Yield 24 servings, 1 sandwich each
Number Of Ingredients 23
Steps:
- Chicken Mix flour, onion powder, crushed red pepper, and salt and pepper; set aside. In separate bowl, mix mustard, eggs and salt and pepper; set aside.
- Avocado Spread Mix ingredients until chunky; set aside until ready to use.
- For each serving: Coat one chicken piece in egg mixture; dredge in flour mixture. Melt shortening in saute pan over medium-low heat. Fry chicken for 3 to 5 min. on each side or until done (165ºF); remove from pan and drain on rack over a sheet pan.
- Place 3 slices toast on work space; cut a hole in the center of one slice using a 1-1/2-inch biscuit cutter. In nonstick fry pan or on flat-top griddle, melt about 1 Tbsp. butter; top with cut-out toast. Crack 1 egg into center; season with salt and pepper. After about 2 min., flip toast and continue cooking for about 1 min.
- Spread 2 Tbsp. Avocado Spread over 1 slice of toast; top with 1 lettuce leaf, 2 slices tomato, 2 slices bacon, cooked egg toast slice, 1 lettuce leaf, 2 slices tomato, 1 chicken piece and 1 slice of toast spread with 2 Tbsp. Avocado Spread. Fasten with 2 long picks; cut in half diagonally. Serve with 3 to 4 orange wedges on the side.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 6 g, Protein 2 g
COUNTRY CLUB CHICKEN
Easy, chicken dish. Not too many ingredients. But it is great! That is what the hubby said when I made it! So, it has to be good!
Provided by sjm1113
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spray your baking dish with non-stick spray. Mix the soup and the sour cream together and place in the bottom of the pan. Wrap the bacon around the breasts and place in the pan on top of the soup mix. Scoop a little of the soup mix on top of each breast. Bake at 350 for about 45 minutes. I served with rice and scooped some of the sauce on the rice for flavor.
Nutrition Facts : Calories 361.4, Fat 22, SaturatedFat 8.7, Cholesterol 102.5, Sodium 768.2, Carbohydrate 6.7, Sugar 0.5, Protein 32.6
CLUBHOUSE CHICKEN
Golfers can work up a healthy appetite during a round! So in planning the menu for a golf theme party my husband and I hosted, I served this tasty and hearty skillet meal. The easy-to-fix main dish is a tried-and-true favorite from my recipe file. -Sue Ann O'Buck, Sinking Spring, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken on both sides in oil. Stir in the tomatoes, mushrooms, green pepper, onion, water, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until chicken juices run clear., Remove chicken and keep warm. Combine the flour and cold water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve chicken and sauce over rice.
Nutrition Facts : Calories 210 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 254mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
EASY CLUB CHICKEN
Provided by Six Sisters Stuff
Yield 6
Number Of Ingredients 5
Steps:
- Preheat Oven to 375 degrees.
- Spray a 9 x 13 inch pan with non-stick cooking spray.
- In a bowl, add the cracker crumbs and and Italian dressing mix, and stir until well-combined.
- Melt the butter in a separate bowl.
- Dip the chicken breast in the butter, and roll in the cracker crumbs.
- Place on prepared baking pan.
- Sprinkle with pepper to cook.
- Bake for 1 hours at 375 degrees, or until the internal temperature of the chicken reaches 165 degrees.
Nutrition Facts : Servingsize 1 serving, Calories 2052 kcal, Fat 134 g, SaturatedFat 53 g, Cholesterol 586 mg, Sodium 1388 mg, Carbohydrate 48 g, Sugar 6 g, Protein 157 mg
COUNTRY BARBECUED CHICKEN
This moist chicken takes minutes to cook using the direct grilling method. The thick zesty sauce is equally tasty over pork. If you'd like, make a double batch of sauce and reserve half of it to serve at the table.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4-6 servings (3/4 cup barbecue sauce).
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. Cover and refrigerate until ready to use. , Brush chicken with butter. Grill, uncovered, over medium heat for 3-4 minutes on each side or until browned. Baste with barbecue sauce. Grill 4-6 minutes longer or until a thermometer reads 170°, basting and turning often.
Nutrition Facts : Calories 210 calories, Fat 7g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 460mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein.
COUNTRY FRIED CHICKEN
Classic Southern fried chicken fritter. Top with country or chicken gravy and serve with mashed potatoes, or dress it up how you please. I've been cooking this for years and never get tired of it.
Provided by visions
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 8h35m
Yield 8
Number Of Ingredients 13
Steps:
- Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
- Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
- Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
- Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
- Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
- Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.
Nutrition Facts : Calories 634.8 calories, Carbohydrate 69.4 g, Cholesterol 258 mg, Fat 22.7 g, Fiber 2.2 g, Protein 37.1 g, SaturatedFat 5.8 g, Sodium 3111.6 mg, Sugar 10.2 g
CLUB CHICKEN CASSEROLE
My mother-in-law made this, and I loved it! Was a favorite to take to gatherings.
Provided by Rho
Categories Main Dish Recipes Casserole Recipes Rice
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
- Spread the rice into the bottom of the prepared casserole dish.
- Melt butter in a saucepan over medium heat. Cook and stir flour in melted butter until frothy, 2 to 3 minutes; add half-and-half, chicken broth, rosemary, and salt to the saucepan. Stirring continually, cook the broth mixture until slightly thickened, about 5 minutes. Stir cooked chicken, mushrooms, bell pepper, and pimentos into the sauce; cook until the chicken is hot, 2 to 3 minutes. Pour the chicken mixture over the rice; stir lightly.
- Bake in preheated oven until heated through and the rice is very tender, about 30 minutes.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 23.2 g, Cholesterol 56 mg, Fat 13.8 g, Fiber 0.9 g, Protein 11.3 g, SaturatedFat 7.9 g, Sodium 436.6 mg, Sugar 0.7 g
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