Chicken Imperial With Honey Recipes

CHICKEN IMPERIAL

Steps:

• On waxed paper, coat chicken breasts with flour. Melt margarine/butter in 12-inch skillet over medium heat. When margarine is hot, cook chicken just until lightly browned on all sides. Remove chicken from pan and set aside.
• In remaining skillet drippings, over medium heat, cook mushrooms and onion 5-10 minutes, stirring frequently.
• Stir in cream, sherry, salt and pepper and stir to blend well. Return chicken to skillet. Reduce heat to VERY low. Cover and BARELY simmer 15-20 minutes or until chicken is fork-tender. Remove chicken to a warm platter and set aside.
• In a cup, blend 1 T flour with 2 T water. Gradually add to pan liquid stirring constantly. Cook until mixture is thickened.
• Spoon sauce over chicken breasts and serve.

HONEY GLAZED CHICKEN

Steps:

• Put 2 chicken breasts, skin side up in a small baking dish and season.
• Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
• Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
• Serve with salad and potatoes roasted with herbs and garlic.

IMPERIAL CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Mix bread crumbs, cheese, parsley, salt, and pepper.
• Dip chicken in butter and roll well in crumb mixture.
• Arrange in shallow lightly greased casserole dish.
• Drizzle any leftover butter over chicken.
• Bake for 1 hour.

CHICKEN IMPERIAL

Steps:

• Season chicken all over with 1/2 teaspoon salt. Cover with plastic wrap and refrigerate for 30 minutes. Adjust oven rack to middle position and heat oven to 425 degrees.
• Meanwhile, combine panko, Parmesan, softened butter, parsley, thyme, garlic, and 1/4 teaspoon pepper in bowl with fork until butter is fully incorporated into crumbs.
• Pat chicken dry with paper towels and season with pepper. Arrange chicken, skinned side up, in 13x9 inch baking dish, side by side with narrow ends of breasts opposite each other. Brush tops of breasts with melted butter. Top each breast with equal amount of panko mixture, pressing firmly to adhere.
• Whisk cream, broth, wine, shallot, and mustard together in 2-cup liquid measuring cup. Carefully pour cream mixture around chicken breasts, taking care not to wet crumbs. Transfer dish to oven and bake until chicken registers 160 degrees, 28 - 30 minutes.

CHICKEN IMPERIAL

Steps:

• Coat chicken with flour.
• Brown chicken in melted butter.
• Remove chicken.
• Add mushrooms, and onion to pan and cook till tender.
• Stir in cream, wine, salt, garlic and pepper. Stir to blend well.
• Return chicken to pan.
• Cover and simmer for 20 minutes or until chicken is done.
• Remove chicken again.
• Stir 1 Tbls flour with the 2 tbls of water in a cup or small bowl.
• slowly add to pan, stirring constantly until thick.
• return chicken to pan till heated through.
• Serve over noodles or rice.