Friday Night Bistro Chicken Recipes

EASY BISTRO CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
• Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165°F).
• Top with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

FRIDAY NIGHT BISTRO CHICKEN

Steps:

• In a large oven-proof skillet or dutch oven, melt the butter and heat the oil over medium-high heat.
• Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper (estimated amount) to season.
• Brown chicken in skillet until both sides are golden but chicken is not cooked all the way through.
• Transfer chicken to a plate; set aside.
• Add shallots to skillet; cook and stir for 3-4 minutes or until softened.
• Add in tomatoes with juices and thyme; cook and stir 4-5 minutes or until the sauce has reduced some.
• Add in the soup; cook and stir occasionally 4 minutes; season with the remaining salt and pepper if desired.
• Return chicken breasts to the skillet; sprinkle breasts with cheese.
• Bake uncovered, in 375° oven about 20 minutes or until cheese is melted and chicken is cooked.

FRIDAY NIGHT FRIED CHICKEN

Steps:

• For the chicken: In a medium saucepot bring 4 cups water, 1/4 cup of the salt and the sugar to a boil. Then remove from the heat and stir until the salt and sugar fully dissolve. Cool the brining liquid to room temperature, then chill in the refrigerator.
• Add the buttermilk, thyme sprigs and zest to the chilled brining liquid.
• Place the chicken in the brine for 4 hours.
• Remove the chicken from the brine, then place on a paper towel to remove excess liquid. Combine the garlic powder, paprika, the remaining 1 tablespoon salt and the cayenne. Sprinkle each piece of chicken liberally with the seasoning mix.
• Soak the chicken in a bowl of buttermilk for 1 hour.
• Fill another bowl with flour, then dredge the chicken in the flour. Rest the chicken for 25 minutes.
• In a large skillet, heat 1 inch of oil over medium heat until a deep-frying thermometer inserted into the oil reads 350 degrees F. Place the chicken in the oil and cook until cooked through, an internal thermometer will read 165 degrees F. Transfer the chicken to paper towels to absorb excess oil, and then lightly season with salt.
• For the sauce: Add the tomatoes, onions, butter and olive oil to a medium saucepan, and slowly cook until the vegetables are cooked through. Deglaze the saucepan with the wine and cook until the wine almost completely evaporates. Add the stock and bring to a simmer, cook 10 minutes and then strain. Transfer the mixture to a blender and blend until pureed. Add Tabasco and salt to taste.

BISTRO CHICKEN

Steps:

• Preheat oven to 350°F and coat an oblong baking dish with Pam.
• Place the chicken in the baking dish and put a slice of cheese over each piece of chicken.
• Mix the soup and wine together and then pour over chicken evenly.
• Sprinkle the stuffing mix over top and then drizzle the melted butter on top of that!
• Bake about 45-50 minutes till topping is golden and chicken is no longer pink!

BISTRO FRENCH ONION CHICKEN

Steps:

• In a large nonstick skillet, cook and stir onion in 1 teaspoon oil over medium-low heat for 10 minutes. Stir in brown sugar and vinegar; cook 5-10 minutes longer or until tender and golden brown. Remove and keep warm., In the same skillet, brown chicken in remaining oil on both sides. Add broth, stirring to loosen browned bits from pan. Transfer to an 11x7-in. baking dish coated with cooking spray; top with onion mixture. Place a baguette slice over each chicken breast; sprinkle with cheese., Cover and bake at 350° for 15 minutes. Uncover, bake 3-5 minutes longer or until a thermometer reads 170°.