CHICKEN IMPERIAL
From my mother in law. This creamy chicken dish is always a hit. Can use just about any wine you have on hand. If you use a sweeter wine it will give a sweeter taste to the sauce.
Provided by ladygwyn
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
CHICKEN IMPERIAL
I don't remember where I got this one, but it is so yummy! It's easy but elegant, perfect for company. I always substitute half and half for the heavy cream and it tastes very rich but with less calories. This is a great dish for a beginner cook to impress the in-laws with! Goes great with buttered egg noodles with some parsley sprinkled in and a nice green veggie. Enjoy!
Provided by BIG_CHIEF
Categories Chicken Breast
Time 1h
Yield 8 chicken breasts, 8 serving(s)
Number Of Ingredients 11
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.
ARROZ IMPERIAL
This is a fabulous Cuban Chicken and Rice Dish! This recipe originally asked for a full frying chicken but I've changed it to include just two chicken breasts so my small family can eat it and still have leftovers for lunch.
Provided by Sabia
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Broth: With 4 1/2 cups water, add chicken breasts, chicken bouillon, 4 ounces tomato sauce, 1/2 of the chopped onion, 1/2 of the chopped bell pepper, 1 tablespoon olive juice and 3-4 shakes of each seasoning. Cook until chicken is done. About 20 minutes. Remove chicken, cut it into pieces and place in the following skillet.
- Meat: While broth is cooking, place in large skillet 1 tablespoon oil, the rest of the onion and bell pepper. Saute until tender. Add rest of tomato sauce, chopped olives, 1/2 tablespoon juice from the olives, 1-2 shakes of each seasoning (except turmeric) and chicken. Cook on low covered while the rice cooks.
- Rice: Strain broth and discard onion and bell pepper. Cook 2 cups rice in 4 cups broth by bringing broth to a boil and then adding rice, cover and cook on low for 20 minutes.
- Final Preparation: When done, place 1/2 rice on a serving platter or in a 8x8 square pan, pressing the rice together. Spread all chicken on top and top with remaining rice. Press so rice and chicken is compacted. Spread a light layer of mayonnaise on top. (I know the mayonnaise sounds strange, but try it once. Some love it and want more on top, others don't care for it as much but still want a little on top.).
Nutrition Facts : Calories 522, Fat 7.8, SaturatedFat 2.2, Cholesterol 46.7, Sodium 1017.7, Carbohydrate 87.2, Fiber 3.3, Sugar 5.7, Protein 23.5
IMPERIAL RICE
Put together a dinner side dish like Imperial Rice that's easy and delicious. This rice dish includes chicken, stuffed olives, garlic, tomatoes, sweet peas and a blend of cheeses. That's why we call it Imperial Rice.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield 10 servings
Number Of Ingredients 16
Steps:
- Cook chicken breasts in a medium pot in 8 cups of water, chicken broth concentrate, a third of the onion, 1 of the bay leaves and 3 cloves of garlic. Bring to a boil and cook over medium- low heat 40 minutes. Once cooked, remove chicken and strain and reserves the broth where you cook the chicken, you will use 7 cups of broth to prepare the rice. Cool and shed chicken; set aside.
- Start preparing the rice in a large pot. Add 1 Tbsp. of the oil and cook and stir one third of the onion and 1 chopped clove of garlic. Add the reserved 7 cups of chicken broth from cooking the chicken. Incorporate the rice, 1/2 tsp. of the paprika and season to the taste. Once it boils reduce heat to medium low. Cover and cook until the rice is completely cooked.
- Meanwhile, in a large skillet add remaining oil, the remaining onion, the remaining chopped garlic, the paprika and the bay leave, olives, shredded chicken and tomato sauce. Simmer 20 minutes or until the liquid evaporates.
- Preheat oven 350°F. You will need a rectangular 14 x9 or 13 x 9 inch baking dish (2 inches deep) which has been sprayed with cooking spray. Remember you are going to layer it as if it was a potato pie, lasagna or sandwich. Measure and reserve a 1/2 cup of the chicken mixture, 1/4 cup of the peas and a few of the pimiento strips.
- Spread a layer of rice in baking dish, top with the chicken mixture, then half of the cheeses and the peas. Top with another layer of rice and finish by decorating the center with the reserved chicken, peas, the pimiento strips. Sprinkle with remaining cheeses. Cover with aluminum foil.
- Bake 15 minutes, uncover and bake until cheeses are melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 520, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
CHICKEN IMPERIAL
Chicken Imperial with its buttery bread-crumb topping and elegant sauce, is a kingly dish with wonderful flavor. One of my favorite chicken dishes ever! Has the flavor and texture that is restaurant quality. Recipe is from America's Test Kitchen
Provided by Party of four
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 463, Fat 25.8, SaturatedFat 14.2, Cholesterol 143.6, Sodium 502.2, Carbohydrate 22.1, Fiber 1.4, Sugar 2, Protein 32
IMPERIAL CHICKEN
Make and share this Imperial Chicken recipe from Food.com.
Provided by susan
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 853.4, Fat 53.1, SaturatedFat 22.6, Cholesterol 200.7, Sodium 1791.9, Carbohydrate 40.1, Fiber 2.5, Sugar 3.6, Protein 51.3
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