Chicken Elizabeth Recipes

ELIZABETHAN CHICKEN

Steps:

• Heat the butter and sunflower oil in a wide, flameproof casserole or skillet and quickly fry the chicken breast until golden brown, turning once.
• Remove chicken breasts and add the chopped shallots to the pan and fry gently until softened and lightly browned - Once Shallots are browned return chicken to the pan.
• Add the chicken stock and cider vinegar to the pan and bring to a boil, then cover, and simmer gently for 10-12 minutes, stirring occasionally.
• Transfer the chicken to a serving dish.
• Add grapes, cream and fresh nutmeg to the pan, heat through, and season with salt and pepper (add a little cornstarch to thicken the sauce, if desired).
• Pour the sauce over the chicken and serve.

CHICKEN ELIZABETH

Steps:

• Preheat oven to 350 degrees.
• Pound chicken until flat.
• Mix cream cheese, butter, and all the herbs in a medium bowl. Flatten the chicken and spread the cream cheese mixture on top of chicken.
• breast. Place tomatoes on top and roll like to stuff. Place in pan and top with white wine.
• Bake at 350 until done, about 30-35 minutes.
• If lazy, just add chicken and spread on top, pour wine and add the tomatoes.

CHICKEN ELIZABETH

Steps:

• Saute chicken in butter in skillet, until lightly browned. Reserve juice in pan.
• Place chicken in a covered casserole. Preheat oven to 350.
• Combine remaining ingredients and pan juice in blender; blend and pour over chicken.
• Bake for 1 hour.
• Serve over rice.

SUPREMES DE VOLAILLE QUEEN ELIZABETH (STUFFED CHICKEN BREASTS)

Steps:

• Butterfly the breasts, spread open, and pound to 1/2-inch thickness.Top each breast with slice ham and slice cheese, tucking in any protruding ends.
• Brush the edges of each breast with egg, fold in half and seal in the ham and cheese. (save remaining egg).
• Pat the outside of the chicken dry. Sprinkle with salt and pepper.
• Heat 2 Tbsp butter in skillet over med-high until the foam subsides. Meanwhile, brush more egg onto the seam of each breast. then dredge in flour, shaking off the excess.
• Saute chicken, turning once, until golden and cooked through, about 4 minutes each side. Remove from skillet, cover loosely with foil to keep warm.
• Add remaining Tbsp butter to skillet and saute mushrooms and shallot, stirring, for 1 minute. Add wine to deglaze the pan. And cook till reduced by half, about 1-2 minutes.
• Add tomatoes and cook, stirring occasionally, until they begin to soften, about 3-4 minutes. Add cream and simmer, stirring occasionallt, until reduced by half, about 6 minutes.
• Stir in any juices that have accumulated on the chicken plate, and season with salt and pepper.
• Serve chicken topped with sauce, garnish with chopped flat-leaf parsley, if desired.

CHICKEN ELIZABETH RECIPE

Steps:

• Pound chicken thin (so that it may be rolled, later). Mix cream cheese, butter, & all spices together. Spread one side of each chicken breast w/ cream cheese mixture, place one slice ham and sliced tomato on chicken. Roll chicken, hold with toothpicks, bake @ 375F for 30 minutes. Serve with sauce. Sauce: combine all ingredients in sauce pan, heat and stir to desired temp.