Chicken Cara Mia Recipes

ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
• Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
• Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

CARA'S CRUNCHY CHICKEN STRIPS

Steps:

• In a shallow bowl, mix the baking mix, salt and pepper. Place crushed croutons and eggs in separate shallow bowls. Dip chicken in baking mix to coat both sides; shake off excess. Dip in eggs, then in croutons, patting to help coating adhere., Arrange in a single layer on a greased 15x10x1-in. baking pan. Drizzle with butter. Bake at 450° for 10-12 minutes or until chicken is no longer pink, turning once. Serve with dipping sauce.

CHICKEN CARA MIA

Steps:

• Pound chicken to 1/3' thickness. Dip in egg, then dredge in flour mixture, then bread crumbs. Heat 2 Tbls. oil in heavy pan over medium high heat. Fry chicken until golden on each side. REmove from pan and set aside. Add remaining 1 Tbls. oil and saute shallots until translucent. Add garlic and cook for another minute. Deglaze with white wine and cook until reduced by half. Add cream, lemon juice, lemon zest, salt, pepper and cayenne pepper and bring to a light simmer. Return the chicken to the cream mixture and add the artichokes and parmesan cheese. Cook until cheese has melted and everything is heated. Add avacado and stir gently. Place pasta on plate along with one chicken breast. Pour sauce over all and garnish with parsley and additional parmesan cheese.