CREAMY CHICKEN & VEGETABLES
Provided by Taste of Home
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch baking pan at least 2 inches deep. Add soup, 1 teaspoon basil, 1/2 teaspoon seasoned salt and pepper; squeeze bag to blend in flour. Add vegetables; arrange evenly on both sides of bag. Sprinkle chicken with remaining seasonings; place in single layer between vegetables in bag., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 40 to 45 minutes until meat thermometer reads 170°F. Stir vegetables and sauce; serve with biscuits or rice.
Nutrition Facts :
CREAMY CHICKEN FRANCESE
White wine, lemons, garlic, and half-and-half come together for a creamy, delicious sauce on these quick-cooking chicken cutlets. A green vegetable or a salad, and some crusty bread, are perfect sides!
Provided by Bibi
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Stir beaten eggs and Parmigiano-Reggiano cheese together in a shallow bowl. Stir flour, salt, and pepper together in a separate bowl. Dredge cutlets in the seasoned flour.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat butter and oil in a 12-inch skillet over medium-high heat. Swirl the skillet once the butter has melted to combine butter and oil. Add lemon slices and cook, topped with a splatter screen, for 2 minutes per side.
- Dip floured chicken cutlets into the egg mixture and cook in the same skillet, about 4 minutes per side. Be careful not to disturb the cutlets as they brown. Remove browned cutlets to a rack and keep warm. Add garlic and cook about 30 seconds. Pour in chicken broth, wine, and lemon juice. Bring to a boil and cook until liquid has reduced to about 1/3 cup, stirring occasionally, about 5 minutes.
- Remove skillet from heat and cool sauce slightly, about 2 minutes. Gradually add half-and-half, stirring constantly. Season with salt and pepper. Drain linguine, reserving some of the cooking water.
- Place skillet back on low heat. If the sauce is too thick, add cooking liquid from the pasta, 1 tablespoon at a time, until thinned to your desired consistency. If the sauce is too thin, create a paste from the leftover flour and about 1 tablespoon of olive oil. Quickly stir or whisk the paste into the sauce and allow to cook to desired consistency.
- Return chicken pieces and lemon slices to the sauce to warm through, about 2 minutes.
- Serve each cutlet with two lemon slices and sauce over hot, cooked linguine. Garnish with fresh parsley.
Nutrition Facts : Calories 841.1 calories, Carbohydrate 95.3 g, Cholesterol 200.8 mg, Fat 29 g, Fiber 5.3 g, Protein 46.9 g, SaturatedFat 11.9 g, Sodium 420.5 mg, Sugar 4.8 g
CREAMY CHICKEN AND VEGETABLES
I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.
Nutrition Facts :
VEGGIES AND CHICKEN IN CREAM SAUCE
This is a creamy chicken and vegetable dish that can be served with rice, pasta or tortilla breads.
Provided by Nancy Ott
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 10
Steps:
- In a large skillet, fry the chicken pieces and onion rings in hot oil until browned. Salt and pepper to taste.
- Add the sliced mushrooms and bell pepper and continue to saute for 5 minutes over medium heat.
- Add 1/2 of the garlic, 1/2 of the cilantro and 1/2 of the pepper flakes and stir until mixed.
- Add the other 1/2 of the garlic, cilantro and chile flakes, then add the sour cream and mix well. Add the hamburger relish and saute for another 5 to 10 minutes. Let cool and serve.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 12.9 g, Cholesterol 118.4 mg, Fat 25.5 g, Fiber 1.2 g, Protein 32.3 g, SaturatedFat 15.3 g, Sodium 170.8 mg, Sugar 3.9 g
CREAMED CHICKEN AND VEGETABLES
Provided by Linda Woods
Categories Chicken Vegetable Brunch Kid-Friendly Dinner Summer Bon Appétit Oregon Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Melt butter in heavy large pot over medium heat. Add leeks, carrots, potatoes, herbs and garlic. Sauté until vegetables begin to soften, about 5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes.
- Mix condensed soup and cream into vegetables. Add chicken. Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes. Season with salt and pepper.
SARASOTA'S EASY CHICKEN SOUP
Now, I have probably too many versions for chicken soup ... My favorite ... fresh vegetables, stock and herbs taking hours to make my own roasted stock, slow cooked and fresh made pasta. Well, I love it and for a special night, I actually go through all that work. But, working full time, that opportunity just doesn't come around that often. So version #2. Now, I normally don't like packaged seasoning, and frozen foods are usually as a last resort, but hey...we all have a life, jobs, family and sometimes... shortcuts just have to be made and this is one. The best part is you can make the chicken ahead, and then put the soup together in 20 minutes. For a quick soup, this is really good. Now you can always use the seasoning and add add fresh vegetables if you want, but this is my version of a homemade tasting soup in less time than it takes to go get take out. Make some grilled cheese sandwiches or some ham and cheese and you have a great comfort food dinner. And a bonus, you have enough chicken leftover to make chicken salad sandwiches for the next day or chicken for another meal. Not a bad deal!
Provided by SarasotaCook
Categories Stocks
Time 22m
Yield 8-10 Bowls of soup, 8 serving(s)
Number Of Ingredients 15
Steps:
- Sounds like a lot, but it is so easy. Well, I make the chicken usually the day ahead and remove from the broth and then cut it up. One less step to do when you make your soup.
- I shred or chop it all up and use about 1/2 - 2/3's for the soup and save the rest for quesadillas, sandwiches, chicken salad or a topping for a quick salad. Just depends how much chicken you want to add to your soup. That is totally up to you.
- Chicken -- Add the broth, chicken, the medium onion cut in quarters and bay leaves to a large pot and bring to a boil. Reduce and simmer on low for about 1 1/2 hours until the chicken is tender, falling off the bone. That is it. Don't stir, don't cover, just let it cook. Remove the chicken and let cool. Once it is cool, remove the chicken from the bone and chop or shred. Save part of it for the soup and the rest for another dinner or sandwiches. Anything you want.
- I take the broth and pour it over a strainer to get rid of any bits, seasoning, fat, bones, onions etc. Just store in the refrigerator in a covered bowl for the soup.
- Soup Base -- Now when you are ready to make the soup - it goes together it just minutes. In a large pot, add the olive oil and saute the frozen onion, celery and pepper mix (or just onions), celery optional if you want to add more, mushrooms, extra garlic if you want, pimentos and chicken. Just cook a minute. Then add the chicken stock or broth, Good Seasons seasoning packet, frozen vegetables and cook 10 minutes. Check for salt and pepper and add parsley and noodles (I like lots of noodles in mine). Cook another 10 minutes until the noodles are done.
- Dinner! I know it isn't fresh vegetables. But I'll dare you to try it and then say you didn't like it. It will not top homemade with all fresh herbs and vegetables, but -- this is pretty tasty for a quick dinner as well as good on the wallet too.
- And -- don't forget, you have leftovers from the soup and chicken for another dinner. Chicken spaghetti, quesadillas, tacos, BBQ chicken sandwiches with melted monterey jack cheese or paninis. Or add to Mac and Cheese with some broccoli and white cheddar for a great quick dinner. Two meals in one plus leftovers.
Nutrition Facts : Calories 587.1, Fat 31.2, SaturatedFat 8.6, Cholesterol 145.8, Sodium 914.6, Carbohydrate 35, Fiber 4.3, Sugar 3.8, Protein 40.6
SARASOTA'S FRENCH INSPIRED CREAMY CHICKEN & VEGETABLES
This is a one pot - easy dish. I got the idea from a small little "One Pan Meals" cookbook , but over the years have added my touches. It is easy to make, and easy on the budget. Using a few fresh and a few frozen ingredients, a little wine and brandy, and most importantly fresh herbs, makes this easy to make with rich flavors. I prefer using fresh tarragon and thyme, but if dried is all you have, it will work just fine. It is finished and on the table in about 30 minutes. I use a mix of breasts and thighs, but you could easily use all of one or another. Serve with a nice tossed salad and Recipe #427733.
Provided by SarasotaCook
Categories One Dish Meal
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Chicken -- Bring the chicken to room temperature and cut each breast into 2-3 pieces and each thigh in 2 pieces. You don't want to cut up the pieces too small. Season well with salt and pepper. For this particular dish, I like to use my large cast iron pan, but any large frying pan will work fine.
- Sear -- In the pan, heat up the oil and the butter on medium high heat. Add the chicken and sear on each side until lightly golden brown. Remove the chicken to a small plate or piece of aluminum foil while you saute the vegetables.
- Vegetables -- Heat up the remaining butter and oil to that same pan on medium heat. Add in the celery, mushrooms, carrots and green beans. Cook 3-4 minutes until the vegetables begin to soften. Then deglaze the pan with the brandy (making sure to remove the pan from the heat when you do this), cook another minute or two on medium heat until there is practically nothing left. Then add the wine and chicken broth and cook another 5-7 minutes and the vegetables are soft.
- Chicken and Sauce -- Return the chicken to the pan, along with the peas, pearl onions, pimentos, tarragon, thyme, cream (all but 1 tablespoon) and any additional salt and pepper. Mix 1 tablespoon of the flour together with the heavy cream and slowly add into the chicken mixture (on medium heat), you don't want it boiling. The sauce will naturally thicken. Personally, I start with 1 tablespoon, but you can always add some more flour if necessary to thicken even further, but I like the sauce a bit thinner. Serve -- I like to serve this with my flaky pastry wedges, Recipe #427733, and a fresh green salad on the side. ENJOY !
Nutrition Facts : Calories 601.6, Fat 30.1, SaturatedFat 13.2, Cholesterol 223.1, Sodium 615.7, Carbohydrate 17.5, Fiber 4.2, Sugar 6.8, Protein 51.9
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