Max Ermas Tuscan Chicken Recipes

MAX & ERMA'S TUSCAN CHICKEN RECIPE

Steps:

• Bake potatoes or boil pasta to serve with chicken.
• Preheat a broiler or charcoal grill to cook chicken.
• In a small bowl, combine chicken breasts, 2 tablespoons of olive oil and 1 teaspoon of ground black pepper. Stir to coat the chicken breasts.
• Wash and quarter mushrooms. Peel and cut onions into thin strips. Chop garlic, wash and quarter Roma tomatoes lengthwise. Drain artichokes and measure out remaining ingredients.
• Place chicken breasts in broiler or on grill and cook for 3 to 5 minutes.
• While chicken is cooking, prepare the topping for chicken in a large sauté pan. Heat 2 tablespoons of olive oil until it is hot add the onion and garlic and sauté until softened.
• Add the mushrooms and artichokes 2 teaspoons of black pepper, Italian seasoning and salt and continue cooking for 2 to 3 minutes.
• Turn the chicken breasts over to complete cooking on grill or broiler. Cooking time will vary depending on the thickness of the chicken and the temperature of the grill or broilers. Be sure that the chicken is cooked thoroughly.
• Add your favorite white wine to mushrooms and artichokes and reduce by 1/2 volume.
• Toss in Roma tomatoes and heat just until warm.
• Just before serving, toss in the whole butter until it is just melted.
• Place the chicken breasts on a platter or dinner plate and top with sauté pan of Tuscan vegetables.
• Serve with a baked potato, or angel hair pasta garnished with a nice large sprig of Italian parsley. Serve immediately and enjoy.

MAX AND ERMAS CHICKEN TORTILLA SOUP (OR ENCHILADA SOUP)

Steps:

• In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies; mix well. Cook until heated through. Garnish with Sour Cream, Shredded cheese and tortilla strips.

MAX & ERMA'S CHICKEN TORTILLA SOUP - SUE'S ORIGINAL CLONE

Steps:

• In a large (8-10 quart) stockpot combine and whisk together until smooth all eight cans of soup.
• Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chile powder, salt and pepper. Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.
• Add cilantro and chicken breast chunks. Simmer another hour.
• While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips. Heat oil and deep fry tortilla strips until lightly browned. Shred cheese.
• To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.

MAX & ERMA'S CHICKEN TORTILLA SOUP RECIPE - (3.8/5)

Steps:

• In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes. Slowly whisk in small amounts of chicken broth at a time, then whisk in milk. Reduce heat to low and stir in Velveeta cubes; stir until melted. Stir in Rotel, chicken, and spices. Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally. Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings. If you want to save a lot of time, use crumbled tortilla chips instead of tortilla strips. As a substitute for Rotel, you can use 1 1/2 cups of salsa. Spiciness can be easily adjusted by using spicy Rotel or salsa and/or adding cayenne pepper to the soup.