Opulent Chicken Recipes

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OPULENT CHICKEN



Opulent Chicken image

Make and share this Opulent Chicken recipe from Food.com.

Provided by melflo

Categories     One Dish Meal

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 7

8 boneless chicken breasts
1/2 cup sour cream
8 -10 ounces swiss cheese, sliced thin
1/2 cup melted butter
3 (10 1/2 ounce) cans cream of chicken soup
1 tablespoon lemon juice
2 cups Ritz cracker crumbs

Steps:

  • Clean and skin breast and place in bottom of 9X13 dish.
  • cover completely with sliced cheese.
  • Mix together soup, sour cream and lemon juice.
  • Pour over top of chicken covering completely.
  • Mix cracker crumbs with butter and sprinkle over the top of sauce.
  • (Crumbs should cover sauce completely).
  • Bake at 275 for 2 1/2 hours uncovered.
  • (You may want to put a drip pan underneath depending on how full the dish is).

CHICKEN OPULENT



Chicken Opulent image

This is from the "Mammoth Really Cooks Book II"

Provided by Lynnda Cloutier

Categories     Chicken

Number Of Ingredients 11

4 chicken breasts
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1/2 stick butter
1 can artichoke hearts, 14 oz
1/2 lb. mushrooms
1 pinch tarragon
3 tbsp. flour
1/3 cup sherry or dry vermouth
1 1/2 cups chicken broth

Steps:

  • 1. Season chicken with salt, pepper and paprika. Saute in butter. Put chicken in a casserole dish. Put artichoke hearts in skillet and saute with mushrooms and tarragon for 5 minutes.
  • 2. Spoon artichoke heart mixture over chicken in casserole. Sprinkle flour over leftover juices in skillet; add sherry and chicken broth and stir and simmer for 5 minutes. Pour this sauce over casserole;
  • 3. Cover and bake at 350 to 375 for 45 minutes. This may be done ahead of time and reheated. Serves 4

MITCHELL'S OPULENT CHICKEN RECIPE



Mitchell's Opulent Chicken Recipe image

Provided by á-2099

Number Of Ingredients 11

OVEN 350 degrees
3 whole chicken breasts split, boned and skinned
Paprika
Salt and pepper
3/4 stick butter
5 oz can (jar) artichoke hearts drained
1/2 lb mushrooms
Dash of tarragon
3 T flour
1/2 C sweet or dry sherry
1 1/2 C chicken bouillion

Steps:

  • Coat chicken with paprika, salt and pepper. Saute chicken in butter until brown. Transfer to casserole. Saute' sliced mushrooms and cut-up artichoke hearts in butter for about 5 minutes. Add more butter if needed. Add the tarragon. Sprinkle with flour and stir in sherry and bouillion and stir like mad. Simmer for five minuts or until gravy is smooth. Cover casserole and bake for 45 minutes.

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