Country French Chicken And Rice Recipes

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet, melt margarine over medium high heat.
• Add chicken and saute for 5 minutes.
• Stir in water, soup mix and lemon.
• Bring to a boil.
• Reduce heat to low.
• Cover and simmer 15 minutes.
• Remove chicken and discard lemon.
• In small bowl, combine sour cream, corn starch and dill weed.
• Add to skillet, stirring constantly.
• Bring to a boil over medium high heat.
• Reduce heat, simmer 1 minute.
• Serve over chicken.

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
• Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
• Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

COUNTRY FRENCH CHICKEN AND RICE

Steps:

• In heavy-duty 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken thighs and mushrooms; seal bag. Turn to coat thighs and mushrooms in marinade. Refrigerate 2 to 24 hours.
• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken thighs, mushrooms and marinade evenly over rice mixture.
• Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with parsley and lemon peel.

FRENCH COUNTRY CHICKEN

Steps:

• Preheat oven to 350.
• Rub each chicken breast with butter, then coat with breadcrumbs.
• Place in greased 8x8 baking dish.
• Cook for 15 minutes.
• Remove from oven, and top each breast with a slice of muenster.
• Pour wine evenly on top of the chicken.
• Return to oven and bake an additional 15 minutes.

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet over medium high heat, warm the olive oil. Season the chicken with fresh ground salt & pepper, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 mnutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through an juices run clear.
• Top chicken with fresh flat leaf (Italian) parsley when serving.
• Serve chicken with Herb and Buter Noodles and.
• Sugar Snap Peas.
• NOTE: Rachael recommended using a combination of both boneless skinless chicken breasts and thighs as it lends to a "cooked all day taste".

CHICKEN FRANCAISE WITH RICE ALA CHRIS

Steps:

• briefly rinse 1 1/2 cups long grain rice in strainer under cold running water.
• place in saucepan with about 2 cups chicken broth.
• broth should measure to your first knuckle on your hand.
• add few threads saffron.
• bring to boil, stir, lower heat to simmer and cover.
• simmer for about 15 mins.
• check rice to see that all liquid is absorbed.
• fluff with fork when ready to serve.
• make roux- in small saute pan melt 2 tbsp unsalted butter.
• whisk in 1 tblsp flour until blended, add small amounts of flour until roux is a light paste consistency.
• do not allow roux to brown.
• place pan on side place about 1 cup flour in shallow dish.
• salt and pepper cutlets to taste.
• dip chicken cutlets in flour to coat lightly.
• heat oil in large frying pan.
• dip floured cutlets in beaten eggs and fry until light brown.
• remove from oil and drain on paper towels.
• remove oil from pan and wipe clean.
• add 2 tbsp unsalted butter, slowly melt.
• add wine, chicken broth and lemon juice.
• bring to slow boil.
• whisk in roux until sauce is lightly thickened.
• return chicken cutlets to pan and slowly heat.

COUNTRY FRENCH CHICKEN BAKE

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix tomatoes, herbes de provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken and mushrooms; seal bag. Turn to coat chicken and mushrooms in marinade. Refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 375°F Spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
• Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken, mushrooms and marinade evenly over rice mixture.
• Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180F). Sprinkle with parsley and lemon peel.
• Exchanges : 1 1/2 Starch, 2 Lean Meat, 1/2 Fat Carbohydrate Choices : 1 1/2.

FRENCH COUNTRY SLOW COOKER CHICKEN

Steps:

• Place onion, carrots, and celery in slow cooker. Arrange chicken over vegetables. Sprinkle with tarragon, thyme, salt, and pepper.
• Pour soup over chicken. Sprinkle with dry onion soup mix and then pour in white wine. Cover; cook on HIGH 3 to 4 hours, stirring once during cooking.
• Serve over rice.