Chicken Opulent Recipes

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CHICKEN DIVAN



Chicken Divan image

Chicken breasts, broccoli, and mushrooms are smothered in a creamy Mornay sauce and topped with a blanket of cheesy breadcrumbs in this classic Chicken Divan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h35m

Yield Serves 6 to 8

Number Of Ingredients 15

1 bunch broccoli (1 1/2 pounds), cut into florets (about 5 cups)
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter, plus 2 tablespoons melted
1 1/2 pounds boneless, skinless chicken breast, cut crosswise into 1/2-inch-thick strips
1 small onion, finely chopped (1 cup)
8 ounces cremini mushrooms, sliced (about 2 1/2 cups)
3 tablespoons unbleached all-purpose flour
3 cups whole milk, room temperature
9 ounces shredded medium-sharp cheddar (3 cups)
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/2 cup sour cream
1 cup panko breadcrumbs
Cooked egg noodles or steamed white rice, for serving

Steps:

  • Preheat oven to 400 degrees. In a large straight-sided skillet, simmer 1/2 cup water over medium-high heat, then add broccoli and a pinch of salt. Cover, reduce heat to medium-low, and cook until crisp-tender, about 6 minutes. Drain well, then transfer to a large bowl; set aside. Wipe out skillet.
  • Pat chicken dry; season with salt and pepper. Melt 2 tablespoons butter over medium-high heat. Add half the chicken and cook, turning once, until browned and cooked through, about 4 minutes. Transfer to a plate. Repeat with remaining chicken; set aside.
  • 3. In same skillet, melt 2 tablespoons butter, then add onion and mushrooms. Cook, stirring occasionally, until tender and starting to brown, 6 to 7 minutes. Add flour and cook, stirring, 30 seconds. Slowly add milk, reduce heat to medium, and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 9 minutes. Add 2 cups cheese, Dijon, Worcestershire, cayenne, and sour cream; stir until combined. Season with salt and pepper. Add cheese sauce to bowl with broccoli, followed by chicken and accumulated juices; toss to combine. Transfer to a 2 1/2-quart baking dish.
  • In a small bowl, combine 2 tablespoons melted butter, panko, and remaining 1 cup cheese. Sprinkle over broccoli-and-chicken mixture. Bake until bubbly and golden, 20 to 25 minutes. Let cool 15 minutes, then serve over noodles or rice.

"OPULENT" CHICKEN



Provided by Janet McCrane

Categories     Chicken     Mushroom     Poultry     Bake     Casserole/Gratin     Artichoke     Marsala     Sherry     Winter     Tarragon     Gourmet     New Jersey

Yield Serves 4

Number Of Ingredients 9

4 chicken breast halves with skin and bones (about 2 1/4 pounds total)
2 teaspoons paprika
3/4 stick (6 tablespoons) unsalted butter
a 15-ounce can artichoke hearts
1/2 pound mushrooms
1/2 teaspoon dried tarragon, crumbled
3 tablespoons all-purpose flour
1/3 cup cream Sherry or sweet Marsala
1 1/2 cups chicken broth

Steps:

  • Preheat oven to 375°F.
  • Pat chicken dry and season both sides with paprika and salt and pepper. In a 10- to 12-inch heavy skillet heat 2 tablespoons butter over moderate heat until foam subsides and cook chicken, until golden brown, about 3 minutes on each side. With tongs transfer chicken to a 2 1/2- to 3-quart shallow baking dish or casserole. In a colander rinse artichoke hearts and drain on paper towels. Scatter artichoke hearts around chicken.
  • Slice mushrooms. Wipe out skillet and in it heat remaining 4 tablespoons butter over moderate heat until foam subsides. Add mushrooms, tarragon, and salt and pepper to taste and cook, stirring, until liquid given off by mushrooms is evaporated. Add flour and cook over moderately low heat, stirring, 3 minutes. Add Sherry or Marsala and broth and bring to a boil, stirring. Simmer sauce, stirring, 5 minutes and pour over chicken.
  • Cover baking dish or casserole with foil or a lid and bake mixture in middle of oven 40 to 45 minutes, or until chicken is cooked through.

CHICKEN OPULENT



Chicken Opulent image

This is from the "Mammoth Really Cooks Book II"

Provided by Lynnda Cloutier

Categories     Chicken

Number Of Ingredients 11

4 chicken breasts
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1/2 stick butter
1 can artichoke hearts, 14 oz
1/2 lb. mushrooms
1 pinch tarragon
3 tbsp. flour
1/3 cup sherry or dry vermouth
1 1/2 cups chicken broth

Steps:

  • 1. Season chicken with salt, pepper and paprika. Saute in butter. Put chicken in a casserole dish. Put artichoke hearts in skillet and saute with mushrooms and tarragon for 5 minutes.
  • 2. Spoon artichoke heart mixture over chicken in casserole. Sprinkle flour over leftover juices in skillet; add sherry and chicken broth and stir and simmer for 5 minutes. Pour this sauce over casserole;
  • 3. Cover and bake at 350 to 375 for 45 minutes. This may be done ahead of time and reheated. Serves 4

MITCHELL'S OPULENT CHICKEN RECIPE



Mitchell's Opulent Chicken Recipe image

Provided by á-2099

Number Of Ingredients 11

OVEN 350 degrees
3 whole chicken breasts split, boned and skinned
Paprika
Salt and pepper
3/4 stick butter
5 oz can (jar) artichoke hearts drained
1/2 lb mushrooms
Dash of tarragon
3 T flour
1/2 C sweet or dry sherry
1 1/2 C chicken bouillion

Steps:

  • Coat chicken with paprika, salt and pepper. Saute chicken in butter until brown. Transfer to casserole. Saute' sliced mushrooms and cut-up artichoke hearts in butter for about 5 minutes. Add more butter if needed. Add the tarragon. Sprinkle with flour and stir in sherry and bouillion and stir like mad. Simmer for five minuts or until gravy is smooth. Cover casserole and bake for 45 minutes.

OPULENT CHICKEN



Opulent Chicken image

Make and share this Opulent Chicken recipe from Food.com.

Provided by melflo

Categories     One Dish Meal

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 7

8 boneless chicken breasts
1/2 cup sour cream
8 -10 ounces swiss cheese, sliced thin
1/2 cup melted butter
3 (10 1/2 ounce) cans cream of chicken soup
1 tablespoon lemon juice
2 cups Ritz cracker crumbs

Steps:

  • Clean and skin breast and place in bottom of 9X13 dish.
  • cover completely with sliced cheese.
  • Mix together soup, sour cream and lemon juice.
  • Pour over top of chicken covering completely.
  • Mix cracker crumbs with butter and sprinkle over the top of sauce.
  • (Crumbs should cover sauce completely).
  • Bake at 275 for 2 1/2 hours uncovered.
  • (You may want to put a drip pan underneath depending on how full the dish is).

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