Chicken A La Genoa Recipes

CHICKEN GENOA

Steps:

• 1. Preheat oven to 325
• 2. Heat oil in a medium fry pan (medium heat). Combine bread crumbs & parmesan cheese.
• 3. Dip chicken in egg and then bread crumb/cheese mixture.
• 4. Brown chicken in oil until golden. Place cutlets in glass baking dish and sprinkle liberally with mozzarella cheese.
• 5. In a clean pan, pour white wine and mushrooms and saute' for 5 minutes. Spoon mushroom/wine mixture over cutlets & cheese.
• 6. Cover with baking dish with foil and bake for 30 minutes. Garnish with dried parsley and lemon slices.

CHICKEN A LA KING I

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

CHICKEN A LA REINE

Steps:

• Make the puff pastry crescents: Lay out the puff pastry dough. Cut out 16 crescent shapes from the dough. Brush with egg whites and bake in a 375 preheated oven for 15 minutes, until golden.
• Make the stuffed chicken: Arrange the chicken breasts on a cutting board and cut them in half. Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets. Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream. Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides.
• Cut a slit in each breast of chicken for the filling. Spoon about 3 tablespoons of the spinach filling into each pocket. Close with toothpicks. The chicken may be prepared up to this point 24 hours in advance and kept covered and chilled.
• Place chicken in a baking pan. Add the white wine and enough chicken stock to barely cover the chicken. Add salt and pepper. Bake in a preheated 375 degree oven, covered, for 45 minutes until the chicken is cooked through.
• Make the sauce: In a saucepan, melt the butter. Blend in 3 tablespoons flour and let cook, stirring, for 2 minutes. Remove the mixture from the heat. Whisk in the boiling chicken stock. Bring the sauce to a boil for 1 minute, stirring, until the sauce thickens. Place back on heat and let simmer. Beat in the cream by the spoonfuls. Add 2 tablespoons softened truffle butter by 1/2 tablespoons, salt, pepper, and lemon juice to taste.
• Remove chicken from the poaching liquid. Serve with the sauce and the puff pastry crescents.

CHICKEN A LA GENOA

Steps:

• 1. Put beaten eggs,parmesan cheese, and breadcrumbs in 3 separate bowls. Press chicken into each one.
• 2. Heat oil, add chicken and brown on both sides. Remove from pan and place in a single layer in a baking dish.
• 3. Add sherry and mushrooms to hot oil and saute. Place a slice of cheese on each breast, spoon mushrooms over and add sherry mixture.
• 4. Bake at 325 degrees, covered, for 30 to 40 minutes.

CHICKEN GENOVESE

Steps:

• In saucepan over medium heat, place ½ cup olive oil.
• When hot, add mushrooms, shallots and red peppers.
• Cook for 3 to 4 minutes or until mushrooms start to soften.
• Turn to low heat.
• Crush plum tomatoes by hand and add.
• Stir thoroughly.
• Add basil, rosemary, black pepper, celery salt and sugar, and simmer for 15 minutes.
• Add Spanish olives.
• This sauce can be made ahead of time if desired.
• When ready to eat, cut chicken in thin strips, approximately l ounce.
• Lightly coat with flour and place in hot frying pan, over medium heat, containing ½ cup olive oil.
• When chicken is golden brown, turn it over.
• Add prepared sauce to chicken and add ½ cup heavy cream.
• Stir thoroughly.
• Serve Chicken Genovese over pasta or white rice.
• Top with grated cheese and fresh parsley, if desired.

CHICKEN A LA QUEEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
• Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
• Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
• Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
• Place a split biscuit on each plate and pour the chicken mixture over the biscuits.

CHICKEN MILAN

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in 1 tablespoon oil for 1 minute or until tender; stir in parsley and 1/4 teaspoon pepper. Remove to a small bowl and set aside. , In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, whisk the eggs. Dredge chicken strips in flour mixture, then dip in eggs. , In the same skillet, cook chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat; top with chicken.