FARMHOUSE CHICKEN DINNER
Have diners running home with this Farmhouse Chicken Dinner. Our Farmhouse Chicken Dinner features veggies and a flavorful, creamy pan sauce.
Provided by My Food and Family
Categories Chicken Breast
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package.
- Spoon rice onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
- Add Neufchatel and remaining broth to liquid remaining in skillet; cook on medium-high heat 5 min. or until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.
Nutrition Facts : Calories 460, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 34 g
FARMHOUSE CHICKEN CASSEROLE
Brought over for the Zaar World Tour from a British web site. This is on the menu for this week but wanted to get it posted so others could try it also.
Provided by LAURIE
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Dredge chicken pieces in seasoned flour. Heat the butter and oil in a large skillet and fry the chicken until golden brown. Transfer the chicken to a casserole.
- Add onions and potatoes to the skillet and cook until lightly browned.
- Shake the skillet occasionally to prevent potatoes from sticking.
- Transfer onions and potatoes to the casserole.
- Add mushrooms to the skillet and cook over moderately high heat for 4 minutes.
- Place mushrooms in the casserole.
- Add crumbled bacon and chicken broth.
- Cover the casserole and place in a 350º oven for 50 minutes.
- Thicken juices with cornstarch dissolved in cold water.
- Garnish with parsley.
Nutrition Facts : Calories 1021.8, Fat 52, SaturatedFat 16.3, Cholesterol 198.1, Sodium 1042.6, Carbohydrate 79.8, Fiber 8.6, Sugar 4.2, Protein 57
FARMHOUSE CHICKEN
This dish gets its great flavor from dressed-up canned soup and its ease of preparation from stuffing mix. In less than an hour, I can assemble this casserole, bake it and put it on the table.- Alice Faye Ellis, Elkton, Oregon
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Prepare stuffing mix according to package directions; set aside. Place the chicken in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the soup, milk, celery, onion, salt and pepper; pour over chicken. Top with stuffing. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts :
SHAKER GRILLED CHICKEN
Steps:
- Whisk together vinegar, oil, and salt.
- Stir in garlic and shallots
- Place chicken pieces in a zip top bag and pour in marinade.
- Refrigerate for at least 20 minutes to 3 hours.
- Preheat the grill. Place the chicken on the grill and cook 6-8 minutes per side or until done.
FARMHOUSE CHICKEN AND GRAVY
Easy, flavor-filled fried chicken w/gravy and only 166 calories. You will love being able to eat something you love without all the extra fat. This recipe proves that healthy eating is delicious. | Serving size: 3 oz chicken and 2 tablespoons gravy | (Recipe courtesy of American Heart Association: Love your heart recipe book, p. 45)
Provided by Petite Mommy
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium-high heat. Cook the flour for 2 minutes, or until light golden brown, stirring constantly. Transfer to a small bowl.
- Reduce heat to medium. Add oil to the skillet and swirl to coat bottom. Cook the chicken smooth side down for 3 minutes. Turn and cook for 3 more minutes or until no longer pink. Transfer to serving plate and cover with foil to keep warm.
- Meanwhile, whisk 1/4 cup of broth into bowl with browned flour until completely blended. Whisk in the remaining broth, milk, garlic powder, salt, and mustard. Pour into skillet, scraping with a falt spatula to dislodge any browned bits. Increase heat to medium high and bring to a boil. Cook for 4 minutes, or until reduced to about 1/2 cup, stirring frequently. Remove from the heat. Stir into the margarine. Spoon over chicken. Sprinkle with the green onions.
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