Sonoma Bistro Chicken And Garlic Recipes

BISTRO CHICKEN AND GARLIC

Steps:

• 1. Preheat oven to 400°F. Separate cloves of garlic, discarding small papery cloves in center. Trim off stem end of each garlic clove, but do not peel. (This will facilitate squeezing garlic from peel after it is cooked.) 2. In a large ovenproof skillet heat olive oil over medium-high heat. Add garlic cloves and chicken. Cook about 4 minutes or until chicken is lightly browned, turning chicken and stirring garlic cloves once. Sprinkle chicken with basil, thyme, rosemary, kosher salt, and pepper; transfer skillet the oven. Bake, covered, for 12 to 15 minute or until chicken is tender and no longer pink (170°F) and garlic is tender. 3. Using a slotted spatula, transfer chicken to a serving platter, reserving juices in skillet; cover and keep warm. Transfer garlic cloves to a small bowl; set aside for 1 to 2 minutes to cool slightly. 4. Add vermouth or white wine to skillet. Squeeze softened garlic from skins into skillet; discard skins. On rangetop, bring to boiling over medium heat; reduce heat . Boil gently, uncovered, about 6 minutes or until sauce thickens slightly, stirring frequently. Pour garlic sauce over chicken. If desired, garnish with herb sprigs.

SONOMA CHICKEN SALAD

Steps:

• In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
• Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
• When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.

SONOMA CHICKEN

Steps:

• Rinse the chicken and pat it dry with paper towels. Cut it crosswise into 8 equal pieces. With the cut side up, use the palm of your hand to flatten each piece to slightly less than 1/2-inch thickness. Sprinkle both sides of the chicken pieces with some of the rosemary, garlic powder, salt, and black pepper, and set aside.
• Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for about 2-3 minutes on each side or until nicely browned and no longer pink inside. Remove the chicken from the skillet and set aside to keep warm.
• Add the onion rings, mushrooms, and 1 tablespoon of the broth to the skillet. Cover and cook, stirring frequently, for a couple of minutes or until the onions and mushrooms start to brown and begin to soften. Add a little more broth if the skillet becomes too dry, but only enough to prevent scorching.
• Add the remaining broth, wine, and tomatoes to the skillet mixture and bring to a boil. Reduce the heat to medium-low, cover, and cook for about 3 minutes or until the tomatoes have softened. Raise the heat to medium-high and cook uncovered, stirring frequently, for several minutes or until about 1/4-1/3 cup of liquid remains in the skillet.
• To serve, place some of the chicken on each of 4 serving plates. Top each serving with some of the vegetable mixture, pan juices, and a sprinkling of parsley. Serve hot.