Chicken Eugenie Recipes
CHICKEN EUGENIE
I posted the following request on 'Zaar and Sherri-Pie found it for me, and dienia bennett confirmed the site: "There is a restaurant in Massachusetts, on Cape Cod, named the Windjammer. It originally was on Cranberry Highway, but moved to somewhere further down the Cape. I believe it is just before a rotary somewhere." I'm looking for their recipe for Chicken Eugenie.
Provided by Nana Lee
Categories Chicken Breast
Time 1h20m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350º F.
- Pound each breast thin.
- Roll a slice of ham and cheese in each chicken breast. Secure with toothpicks.
- Dip in flour, then egg, then bread crumbs. Place in glass baking dish.
- Mix sauce ingredients together and pour over chicken.
- Bake uncovered for 1 hour at 350 degrees.
Nutrition Facts : Calories 896.6, Fat 37.7, SaturatedFat 19.9, Cholesterol 299.3, Sodium 1365.3, Carbohydrate 49.3, Fiber 2.1, Sugar 3.8, Protein 80.7
CHICKEN EUGENE
Chicken breast wrapped in bacon with shredded chipped beef and baked in a sour cream and mushroom soup sauce. Can be served with asparagus or artichoke on the side.
Provided by Planet Depos Guest
Categories Chicken
Time 3h25m
Number Of Ingredients 9
Steps:
- Mix mushroom soup with sour cream, water, pepper, and sea salt.
- Preheat oven to 225.
- Wrap chicken breasts with about 3-4 pieces of bacon.
- Place in glass baking dish.
- Spread chipped beef around the edges of the dish, surrounding the chicken.
- Add soup and sour cream mixture over top.
- Bake for 3 hours at 225.
- Serve with vegetables and enjoy!
Nutrition Facts :
CHICKEN WITH VINEGAR
Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water.
Provided by Mark Bittman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
- Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
- Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
- Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 972 milligrams, Sugar 1 gram, TransFat 0 grams
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