French Australian Chicken Recipes

COUNTRY FRENCH CHICKEN

Country French Chicken image

Provided by Rachael Ray : Food Network

Time 44m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
Coarse salt and pepper
2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 creminis, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped to about 2 tablespoons
A handful flat-leaf parsley leaves, chopped
1 cup dry red wine
1 (32-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
Herb and Butter Noodles, recipe follows, as an accompaniment
Sugar snap peas, recipe follows, as an accompaniment
1/2 pound extra-wide egg noodles,cooked until just tender, about 6 minutes
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 tablespoon
A handful flat-leaf parsley leaves, chopped to about 2 tablespoons
Salt and freshly ground black pepper
1 1/2 pounds snap peas, rinsed and drained
2 teaspoons butter
1 teaspoon sugar
1/2 teaspoon (a couple of pinches) salt

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.

AUSSIE CHICKEN

Aussie Chicken image

This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.

Provided by beckie

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 12

Ingredients

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
½ cup prepared yellow mustard
½ cup honey
¼ cup light corn syrup
¼ cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

Steps:

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Nutrition Facts : Calories 812.8 calories, Carbohydrate 57.1 g, Cholesterol 152.8 mg, Fat 46.1 g, Fiber 1.5 g, Protein 47.2 g, SaturatedFat 20.1 g, Sodium 1806.8 mg, Sugar 41.3 g

13 BEST FRENCH CHICKEN RECIPE COLLECTION

13 Best French Chicken Recipe Collection image

They may look elegant, but these 13 French chicken recipes are deliciously simple. They're ideal for a fancy family feast or a romantic dinner for two.

Provided by insanelygood

Categories Chicken Recipe Roundup

Number Of Ingredients 13

Ingredients

Slow Cooker Coq Au Vin
Lemon Garlic Chicken Thighs
Roasted Chicken Thighs with Garlic
Creamy Champagne Chicken
Poulet Basquaise
Chicken Cordon Bleu
Slow Cooker French Wine and Mustard Chicken
French Onion Chicken
French Chicken Casserole
Chicken with Mustard \| Poulet à la Moutarde
Chicken Fricassée
Poulet Gaston Gérard
Escalope de poulet à la Normande (Chicken Normandi)

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

AUSSIE APRICOT CHICKEN

Aussie Apricot Chicken image

Make and share this Aussie Apricot Chicken recipe from Food.com.

Provided by JustJanS

Categories Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon oil
1 medium onion, sliced
1 garlic clove, crushed
2 tablespoons flour
2 teaspoons curry powder
600 g skinless chicken thighs, filets, cut into 3 to 4 pieces
1 (40 g) French onion soup mix (dry)
1 (415 g) can apricot nectar
2 tablespoons chopped parsley

Steps:

Preheat oven to 190c.
Heat the oil in an oven-proof pan (with a lid) and cook onion and garlic over medium heat until onion is softened (about 5 minutes), Stir.
Mix the curry powder and flour together in a bag then add in the chicken and toss well.
Add the chicken to the pan and cook it until it changes colour. Add the dry soup mix and stir to coat all the chicken, then the nectar stirring really well. Bring to the boil and simmer until the mix thickens.
Put the lid on and place in the preheated oven. Cook for about 30 minutes or until the chicken is cooked through.
Remove from the oven, stir through the parsley, then serve over plenty of mash or rice (mash is my favourite).
*You can add in dried or canned apricots, but we prefer it without.

Nutrition Facts : Calories 278.8, Fat 8.1, SaturatedFat 1.6, Cholesterol 91.4, Sodium 903.8, Carbohydrate 27.9, Fiber 2.3, Sugar 16, Protein 23.7

FRENCH-STYLE CHICKEN

French-Style Chicken image

"When I have friends over, I make this classy light recipe and serve with a tossed salad and crisp French bread," writes Catherine Johnston of Stafford, New York. "Toasted almond slices sprinkled on top add a crunchy, finishing touch."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
3/4 teaspoon salt-free lemon-pepper seasoning
1-1/3 cups reduced-sodium chicken broth
3 medium unpeeled apples, cut into wedges
1 medium onion, thinly sliced
4 tablespoons apple cider or juice, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon cornstarch
Minced fresh parsley

Steps:

Sprinkle chicken with lemon-pepper. In a large nonstick skillet coated with cooking spray, cook chicken for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the broth, apples, onion, 3 tablespoons cider, cinnamon and nutmeg. Bring to a boil. Combine cornstarch and remaining cider until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Top with chicken; sprinkle with parsley.

Nutrition Facts : Calories 186 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 194mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges