CHICKEN WITH FLORENTINE SAUCE
Here is my very favorite chicken Florentine recipe. A creamy topping and pretty presentation make it elegant enough for company, but it's also fast to fix on busy weeknights! -Julie Fitzgerald, St Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.
Nutrition Facts : Calories 223 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 434mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
CHICKEN WITH TRINITY SAUCE
This is a simple recipe that never fails to delight. I call the sauce "trinity" because it is made with 3 basic go-to ingredients that most cooks have in their kitchen. So much can be added...curry, raisins, and more. Enjoy!
Provided by Nanette Carey @CucinaNanette
Categories Chicken
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400. Season chicken with salt, onion & garlic poweders. No butter or oil. Place in baking dish and bake for 30 minutes.
- In a bowl, combine mayonnaise, honey, mustard, garlic & onion powders & parsley. Mix. Add coconut and cashews. Mix
- After 30 min. remove baking dish from oven and drain off any liquid. Baste with sauce on both sides
- Bake for another 15 minutes more. Serve with rice, vegetable and salad
CHICKEN WITH GARLIC SAUCE
"Wow" is sure to be the unanimous response from guests after their first bite of this moist herb chicken with garlic sauce. I received this recipe from my brother, and we were surprised at how savory the sauce is. -Paula Bolt, Eden Prairie, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat. In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 15 minutes., Meanwhile, in the same skillet, saute the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 2-3 minutes., Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat., Combine butter and remaining flour; whisk into skillet. Return to heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley.
Nutrition Facts :
CRANBERRY SAUCE CHICKEN II
Chicken thighs or breasts baked with a tangy cranberry/onion/salad dressing sauce. Makes a simple, different dinner. Super easy and delicious!
Provided by Honda
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h
Yield 7
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
- Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 38.4 g, Cholesterol 67.7 mg, Fat 20.8 g, Fiber 1.7 g, Protein 15 g, SaturatedFat 4.8 g, Sodium 828.4 mg, Sugar 31.4 g
SOFRITO CHICKEN
Chicken thighs are simmered with sofrito and other seasonings until they fall apart. Serve with some yellow rice and beans for a delicious Spanish-style meal.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine tomatoes, green bell pepper, red bell pepper, Cubanelle pepper, onion, garlic, and cilantro in the bowl of a food processor; pulse until finely chopped. Set aside 1 cup of sofrito for the recipe and save the rest for another use.
- Heat olive oil in a large skillet over medium heat. Season chicken thighs with adobo and cumin. Add chicken to hot skillet and sear on each side until golden brown, 5 to 6 minutes per side. Reduce heat to low and add chicken broth and 1 cup of sofrito. Cover and simmer until chicken thighs fall apart, about 1 hour.
Nutrition Facts : Calories 378.9 calories, Carbohydrate 8.7 g, Cholesterol 107.8 mg, Fat 23.9 g, Fiber 2.1 g, Protein 31.6 g, SaturatedFat 5.9 g, Sodium 294.8 mg, Sugar 2.8 g
TRINITY CHICKEN
Make and share this Trinity Chicken recipe from Food.com.
Provided by Miss A.T.K.
Categories One Dish Meal
Time 1h
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Wash chicken, pat dry, and sprinkle with adobo seasoning on both sides.
- Mince garlic and chop celery, red pepper, onion, and tomato.
- In a large pan, sauté garlic using non- stick spray or a little oilive oil (you will get the fat from chicken skin later and this is so vegetables do not stick to the pan).
- Slightly brown chicken on both sides.
- Add garlic and saute for a bit.
- Add rest of vegetables and enough water to cover chicken and vegetables half way.
- Cook until chicken is done.
- Variation of this which I did last night - when chicken way nearly done, I added more water and some pasta (whole wheat of course). Waited for pasta and chicken to be done and voila! So good!
Nutrition Facts : Calories 208.3, Fat 11, SaturatedFat 3.1, Cholesterol 70.5, Sodium 80.8, Carbohydrate 3.6, Fiber 1, Sugar 1.9, Protein 22.5
CHICKEN PARMESAN IN CREAM SAUCE
This recipe is not your usual chicken Parmesan! Instead, chicken tenders are coated in a mixture of freshly grated Parmesan cheese and Italian-seasoned panko crumbs, fried to a golden brown, and finished in a lovely cream sauce. A side of pasta would be good with this, or try mashed potatoes. A green vegetable and a salad will complete this dinner menu, nicely!
Provided by Bibi
Categories Cheesy Chicken Breasts
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
- Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.
- Cover a dinner plate or platter with parchment paper.
- Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.
- Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.
- Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.
- Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.
- Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.
- Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
- Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute.
- Garnish with fresh parsley.
Nutrition Facts : Calories 763.4 calories, Carbohydrate 25.2 g, Cholesterol 296.4 mg, Fat 51.6 g, Fiber 0.6 g, Protein 49.6 g, SaturatedFat 28.4 g, Sodium 548.5 mg
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