Chicken Fandango Recipes

LINDA'S CHICKEN FANDANGO

Steps:

• Turn the grill on, and set it at 360°F.
• Put 5 quarts water on to boil for pasta in a large pot. When water is boiling add the 1 T. salt, then add the fettuccine. Cook according to directions on box. Drain well, and set aside. Cover.
• Once temperature is up to 360°F, place the chicken on the grill top and close the cover. Cook 15-20 minutes. Test with a knife to see if it is cooked all the way through. When chicken is done, cut it into thin strips horizontally (long way), then into 1" pieces. Set aside.
• Chop shallots, spinach, mushrooms and sun-dried tomatoes, and put in separate dishes.
• Add 3 oz. of butter flavored oil to a lg. skillet. Heat over high heat and add shallots, then turn down to medium, and let the shallots caramelize, stirring once in awhile, so they don't burn (about 5-7 minutes).
• When shallots are done add spinach, mushrooms, sun-dried tomatoes, grilled chicken, tarragon, salt and pepper. Saute for 1-2 minutes.
• Add the white wine, and saute for 2 minutes.
• On medium heat, add the half and half/cream. Let simmer for a few minutes, stirring to incorporate everything. (You don't want the heat too high, or the half and half/cream may curdle). Set aside.
• Run hot water over the cooked pasta for 10 seconds, to heat. Drain thoroughly.
• Put pasta in the saute pan, and using tongs, mix pasta until well incorporated and covered with sauce. Place briefly over low heat to make sure it's heated through. Take off burner.
• Add Asiago cheese, and continue to toss until cheese is completely mixed in with the pasta and sauce.
• Transfer to a large serving bowl with all the juices, and sprinkle with chopped parsley.
• Serve in large spaghetti bowls with lots of sauce so you can dip your bread in and savor the juices.

CHICKEN FANDANGO

Steps:

• Mix all ingredients except 1/2 cup cheese. Place in greased casserole.
• Top with remaining cheese.
• Bake at 350°F for 45 minutes.

CHICKEN MARENGO

Steps:

• Sprinkle the chicken with salt and pepper to taste.
• Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
• Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
• Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.

SPINACH FANDANGO

Steps:

• Brown beef, add mushrooms, garlic and oregano.
• Stir fry until mushrooms are light browned.
• Add spinach, heat until thawed and almost all juices have cooked away, about 10 minutes.
• Stir in soup, sour cream, salt and pepper.
• Spoon into shallow casserole.
• Scatter cheese over top.
• Bake at 350 degrees for 30 minutes or until bubbly.

BAKED MUSHROOM CHICKEN

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.