Chicken Breasts Albufera Recipes

CHICKEN BREASTS ALBUFERA

Steps:

• Albufera Rice: Preheat oven to 350 On a moderate flame, melt 2 T. butter in an ovenproof casserole (one with a lid). Add the onion and garlic, and saute briefly without browning. Add the uncooked rice, bay leaf, and saute 2 minutes. Add the broth, salt to taste and bring to a boil. Cover the casserole and bake in the oven for 17 minutes, or until rice is done. Meanwhile, melt the remaining 2 T. butter in a skillet. Add the livers and cook, stirring over moderate heat, until they lose their red color. Add the mushrooms and cook until most of the liquid evaporates. Do not overcook the liver or it will become too dry. Set aside. Prepare a garnish, cutting six diamond shaped pieces from the pimento and several concentric circles from the pitted olives. When the rice is cooked, stir in the mushroom/liver mixture Set aside and keep warm. Chicken Breasts: Season the chicken breasts with salt and pepper. Saute them in a large skillet in 3 T. of butter. Let the breasts brown very lightly, if at all, Turn them and let them stew in the butter and natural juices. Cover and cook 10 to 15 minutes over moderate heat. Do not overcook. Remove the chicken to a warm plate and cover to keep warm while making the sauce. Add shallots to the skillet and cook briefly. Then add the cognac, then the cream and cook stirring until slighly thickened. Season with salt and pepper and swirl in the remaining 2 T. of butter. Spoon the hot rice on to a serving platter and smooth it with a spatula to make a bed for the chicken. Arrange the chiken on top of the rice and spoon some of the hot sauce over the breasts. Garnish with the cutouts of olive and pimento. Serve the remaining sauce separately.

AIR FRYER CHICKEN BREASTS

Steps:

• Coat the chicken in the oil and set aside. In a bowl, combine the salt, garlic, paprika and mixed herbs with a good grinding of black pepper, then scatter onto a plate.
• Roll each oiled chicken breast in the seasoning and put in your air fryer basket. Cook at 180C for 18-20 mins, turning after 10 mins. To check it is cooked, pierce the chicken with a knife at the thickest part to see if the juices run clear. Or insert a temperature thermometer and it should read 70C. Serve with rice and greens or a salad.

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

CHICKEN BREASTS SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
• In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
• Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.