Chicken Triest Recipes

CHICKEN FRIES

Steps:

• Preheat oven to 400°. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, bread crumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Transfer to a greased wire rack in a foil-lined rimmed baking sheet. Bake until golden brown, 12-15 minutes.

TARRAGON CHICKEN TRIEST

Steps:

• Brown chicken breasts in butter, sprinkle Beau Monde and Tarragon, add mushrooms when turning the chicken. When chicken browned and mushrooms sauteed add the sherry.
• Allow to simmer for approximately 30 minutes. 15 minutes prior to serving remove chicken, stir sour cream into sauce and blend well. Replace the chicken into the sauce and allow to simmer. (I usually put it in the oven at 325°F at this point).
• Prior to serving garnish with the green onions. This is really good served with brown or wild rice.

CHICKEN TRIEST

Steps:

• Wash and pat dry chicken breasts. Trim off any fat, pound lightly (for a more even piece of chicken).
• Combine 1/4 tsp pepper, salt, and the thyme and season chicken on both sides.
• Heat skillet on medium high, add butter and olive oil.
• Add chicken breasts and brown for 3 minutes on each side.
• Remove chicken to a platter, and add mushrooms and green onions to skillet.
• Saute mushrooms and onions, then add the wine, tarragon and remaining salt and pepper.
• Stir to combine, and then add chicken breasts back to the pan. Simmer for 20 minutes.
• Remove chicken to serving platter, and stir in sour cream.
• Heat sauce through then pour all over chicken breast. Looks pretty garnished with some fresh chopped parsley!