Señora Style Chicken Recipes

CHICKEN FLORENTINE STYLE

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

SONORA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces.
• Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl.
• Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients.
• Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.

ROMAN-STYLE CHICKEN

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

PROVENCE STYLE CHICKEN BREAST FILLETS

Steps:

• INDOOR: Prepare chicken as directed. Preheat broiler. Place chicken breast fillets on foil lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source for 2 to 4 minutes per side. Do not over cook.
• Rinse and pat dry breast fillets. Pound to 1/2-inch thick; set aside.
• In a small bowl mix together remaining ingredients. Pour marinade mixture into large zip-top bag and add chicken. Squeeze out air and place in refrigerator 1 to 2 hours.
• Set up grill for direct grilling over medium heat. Oil grate when ready to start cooking. Remove chicken from refrigerator and let sit at room temperature for 30 minutes.
• Place chicken on hot oiled grill and cook 2 to 3 minutes per side or until done.

SENORA DILANDA'S HUNTER'S CHICKEN (CACCIATORE)

Steps:

• Put the chicken pieces in a plastic bag with the flour and shake well to coat the meat.
• Heat the oil in a large pot and fry the chicken till just golden all over, remove and set aside.
• In the same pot fry the onions and garlic for 3 minutes.
• Add the tomatoes, finely chopped, along with the tomato paste and the wine.
• Crumble in the stock cube, and add the herbs, capers and olives. Bring to a simmer.
• Add the mushrooms, and stir. Replace the chicken to the pot.
• Place the courgette slices on the top of the chicken, do not stir the courgette in to the dish, it should steam not boil.
• Reduce heat to low and cook till chicken is done. If the sauce thickens too much add a small amount of wine or water to thin the sauce.
• Season to taste.
• Serve with crusty bread.

SPANISH-STYLE CHICKEN

Steps:

• Preheat oven to 400 degrees. Season chicken on both sides with salt and paprika. Heat an ovenproof 12-inch skillet or shallow braising pan over medium-high heat. Swirl in oil. Working in 2 batches, add chicken to pan and cook until well browned, about 2 minutes on each side, adding more oil as needed. Transfer chicken as it is browned to a plate.
• Reduce heat to low and stir in garlic, then tomato paste, scraping up browned bits in pan with a wooden spoon. Return chicken to skillet, increase heat to high, and pour in vinegar. Boil, stirring, until reduced to a glaze.
• Stir in broth and bring to a boil. Add peppers and olives. Transfer to oven and braise until a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees and liquid is reduced by half, 20 to 25 minutes. Garnish with parsley.

SEñORA-STYLE CHICKEN

Steps:

• Place ancho pepper on broiler pan and broil 3-4 minutes, turning frequently until skin is charred.
• Place pepper in a paper bag for 15 minutes and peel, seed and chop pepper.
• Rinse under cold water and set aside.
• Heat sesame seeds in heavy nonstick skillet over medium high heat, shaking pan frequently until sesame seeds have turned golden.
• Transfer to a bowl and set aside.
• Heat oil in same skillet over medium high heat.
• Add chicken and sauté 20 minutes, turning occasionally until chicken is well browned and almost cooked throughout.
• Set aside.
• Combine milk, half the cream, roasted peppers and almonds in a heavy saucepan.
• Bring to a boil.
• Transfer to a blender and process until smooth.
• Pour sauce over chicken and simmer over medium low heat 10 minutes.
• Add remaining cream and chicken stock and continue to simmer another 10 minutes until chicken is done.
• Serve chicken with sauce and sprinkle with toasted sesame seeds.
• Serve on a bed of basmati rice so you can enjoy the sauce from the chicken and a green vegetable for a lovely meal.