CHICKEN IN SOUR CREAM
This is a family favorite of ours, and I also serve it to company. Serve this delicious chicken recipe along with a salad, rolls, and a vegetable.
Provided by Lucille Cole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste.
- Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
- Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 636.2 calories, Carbohydrate 12.6 g, Cholesterol 183.2 mg, Fat 48.8 g, Fiber 0.6 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1865.7 mg, Sugar 1.6 g
PROSCIUTTO-WRAPPED CHERRY-STUFFED CHICKEN BREASTS
This stuffed, prosciutto-wrapped chicken breast has everything you want in a Valentine's Day entree; it looks fancy, it tastes amazing, and contains dried cherries, a known aphrodisiac.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 2
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of an oven-proof skillet with vegetable oil. Set aside.
- Mix cherries, bread crumbs, egg yolk, Parmigiano-Reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined.
- Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.
- Open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Repeat with the other breast.
- Place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package.
- On a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place the breast at one end of the prosciutto. Roll prosciutto around the stuffed breast using the plastic to make a tight roll. Repeat with the second stuffed breast and remaining 2 slices of prosciutto.
- Lay 4 pieces of string on the cutting board, about 1-inch apart. Place chicken roll across the strings, and tie each into a knot to keep the chicken from unrolling. Repeat for the second stuffed breast.
- Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.
- Drain grease from the pan as desired, leaving juice and browned bits. Pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. Cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, 5 to 6 minutes. Remove from heat, add butter and stir until melted. Season with salt and black pepper to taste.
- Remove twine from chicken breasts; slice into bite-sized pieces. Serve drizzled with pan sauce.
Nutrition Facts : Calories 582.6 calories, Carbohydrate 30.5 g, Cholesterol 230.4 mg, Fat 30 g, Fiber 2.8 g, Protein 44.4 g, SaturatedFat 9.9 g, Sodium 566.7 mg, Sugar 14 g
CHERRY CHICKEN SALAD
After dining at a cafe in Michigan about 10 years ago, I tried duplicating this scrumptious twist on Chicken Salad at home. The cherries can be ordered on-line these days, which makes it much easier for those of us living where cherries are not readily available. Regular milk can be substituted for buttermilk, if necessary.
Provided by MIABING
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 12 g, Cholesterol 62 mg, Fat 12.7 g, Fiber 2.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 355.7 mg, Sugar 7.5 g
CHICKEN WITH DRIED CHERRIES AND SOUR CREAM
Make and share this Chicken with Dried Cherries and Sour Cream recipe from Food.com.
Provided by teapotter
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak cherries in either brandy or sherry, set aside. Heat oven to 425x.
- Sprinkle salt and pepper, 1/2 teaspoon paprika and 1/2 teaspoon cinnamon on chicken breasts, which have been sliced in half to make thin cutlets.
- Bake, for 10 to 15 minutes, until almost done .
- Cover with foil to keep warm.
- Melt butter in a skillet large enough to hold the chicken in one layer; add onions and cook 10 minutes.
- Add remaining paprika and cinnamon.
- Add stock and red wine. Cook on high heat until reduced.
- Add cherries and soaking liquid, and walnuts.
- Add the chicken to the sauce and heat through.
- Remove from the heat, and mix in the sour cream.
- Serve at once. Good with rice pilaf and green salad.
- NOTES : This is a very rich dish and a little goes a long way.
- Follow with a light dessert.
CURRIED CHICKEN WITH APPLES AND DRIED CHERRIES
Provided by Marian Burros
Categories dinner, project, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Wash, dry and cut chicken into one-inch cubes.
- Heat oil to very hot in a nonstick skillet, and saute chicken over medium-high heat until chicken browns on all sides; remove from pan, and set aside.
- Chop onion and slice carrots, if whole, and mince garlic. Saute them in the same pan until onion begins to soften.
- Wash, core and dice apples. Add apples to onion mixture, and stir; cook for about a minute.
- Return chicken to pan; add cumin, turmeric, ginger and coriander, and stir well for a few seconds.
- Add cherries, stock and vinegar, and mix well; bring to a boil, then reduce heat.
- When ready to serve, remove from heat, and stir in sour cream. Season with salt and pepper.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 18 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 36 grams, TransFat 0 grams
CHICKEN THIGHS WITH SOUR CHERRIES AND CUCUMBER YOGURT
If you're lucky enough to have more sour cherries than you need to make a pie, save them for this sweet and tangy chicken dish. The cherries are briefly simmered with sugar, vinegar and a bay leaf, then added to a sheet pan to roast alongside boneless, skinless chicken thighs and wedges of red onion. As they cook, the cherries absorb the chicken juices, becoming very savory and concentrated. Then, the whole thing is topped with dollops of cooling cucumber yogurt. Serve it with bread or rice to catch the juices at the bottom of the pan. If you can't get sour cherries, you can substitute seedless red or green grapes.
Provided by Melissa Clark
Categories poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Combine chicken and onion on a rimmed sheet pan. Toss with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Add tarragon and 1 1/2 tablespoons oil, and toss to combine. Let stand at room temperature while preparing other ingredients.
- In a small saucepan, combine vinegar, 2 tablespoons sugar, bay leaf and remaining 1 teaspoon salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
- Place sliced cucumbers in medium bowl. Add 2 tablespoons of the vinegar solution to cucumbers and toss. Set aside.
- Return pan to medium-low heat and add another tablespoon sugar. Once sugar dissolves, stir in cherries. Cook until cherries are slightly broken down, 3 to 4 minutes. Taste and add more sugar if the cherries still seem very tart. (You're not looking for them to be sweet, just balanced.)
- Spoon cherries and their juices around chicken and onions. (It's OK if some cherries are on top of chicken and onions.) Roast until chicken is cooked through and cherries and onions are lightly browned in spots, 30 to 35 minutes. Give the dish a big stir and spoon the savory pan juices all over the top of the chicken.
- While the chicken is roasting, stir yogurt and remaining 1 tablespoon oil into the bowl with the pickled cucumbers. Season with a large pinch of salt and black pepper. Refrigerate until ready to serve. Just before serving, stir well, taste and add more salt if needed.
- Top chicken and cherries with a large dollop of cucumber yogurt, more tarragon and a drizzle of olive oil, then sprinkle with flaky sea salt or more kosher salt, if you like.
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