Chicken Calido With Creamy Margarita Sauce Recipes

CHICKEN PARMESAN IN CREAM SAUCE

Steps:

• Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
• Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.
• Cover a dinner plate or platter with parchment paper.
• Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.
• Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.
• Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.
• Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.
• Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
• Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute.
• Garnish with fresh parsley.

CHICKEN IN CREAMY PAN SAUCE

Steps:

• Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
• Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
• Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.

CHICKEN CALIDO WITH CREAMY MARGARITA SAUCE

Steps:

• Preheat oven to 350°F.
• Spray non-stick cooking spray onto a large baking sheet.
• Put crushed cereal into a medium shallow bowl; set aside.
• Combine flour, oregano, cumin and pepper in a plastic bag.
• Place eggs in a separate shallow bowl; beat eggs with fork; set aside.
• Place chicken breasts in plastic bag with flour mixture, and shake to coat.
• Remove chicken breasts from bag, one at a time, and dip into beaten egg.
• Remove from beaten egg and press chicken breast into crushed cereal, coating each side evenly.
• Place on baking sheet and bake uncovered 30 to 35 minutes until chicken is completely cooked. Breasts are done when juice is no longer pink and meat thermometer inserted in center reaches 170°F.

GRILLED MARGARITA CHICKEN WITH YOGURT SAUCE

Steps:

• In large bowl, place chicken breasts; add margarita mix and 1 tablespoon lime peel. Cover; refrigerate 30 minutes to marinate chicken.
• Heat gas or charcoal grill. Drain chicken; place on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning and brushing with marinade 2 to 3 times, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Discard any remaining marinade.
• In small bowl, mix yogurt and lime peel. Serve chicken topped with yogurt mixture and lime slices.

CHICKEN BREASTS IN CREAM SAUCE

Steps:

• Brown chicken breast.
• Place breasts in oven dish.
• Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
• Pour over the chicken and bake 2 hours at 300 degrees.
• After baking, remove breasts; strain juices into saucepan.
• Add 2 tablespoons flour and 1/2 cup water.
• Mix with whisk until thickened.
• Add milk if too thick.
• Pour sauce over breasts and garnish with parsley.