BISTRO CHICKEN
This chicken can be done in the oven or it is excellent in the slow cooker also. The sauce is so delicious and I suggest serving it over pasta, noodles, baked potatoes or with some good French bread.
Provided by Sherri35
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- If cooking on stove top: Preheat oven to 375 degrees.
- In an ovenproof skillet, melt butter and olive oil over medium-high heat.
- Sprinkle the chicken breasts with salt and pepper (to taste).
- Panfry the chicken until both sides are golden but the chicken is not cooked through.
- Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
- Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
- Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
- If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.
EASY BISTRO CHICKEN
Make and share this Easy Bistro Chicken recipe from Food.com.
Provided by Belinda McManaway
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on med-high heat.
- Add mushrooms and onions cook 5 minutes stirring occasionally. Stir in tomatoes with their liquid, add dressing and tomato paste.
- Add chicken, cover. Reduce heat to med-low. Simmer 12 minutes or until chicken is cooked through.
- Sprinkle with cheese and bacon, simmer uncovered 5 minutes or until cheese is melted. Serve over hot cooked rice if desired,.
Nutrition Facts : Calories 276.9, Fat 10, SaturatedFat 2, Cholesterol 72.8, Sodium 764.2, Carbohydrate 15.5, Fiber 2.6, Sugar 9.8, Protein 32.2
BISTRO CHICKEN
Make and share this Bistro Chicken recipe from Food.com.
Provided by Laurawombat Garcia
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F and coat an oblong baking dish with Pam.
- Place the chicken in the baking dish and put a slice of cheese over each piece of chicken.
- Mix the soup and wine together and then pour over chicken evenly.
- Sprinkle the stuffing mix over top and then drizzle the melted butter on top of that!
- Bake about 45-50 minutes till topping is golden and chicken is no longer pink!
Nutrition Facts : Calories 416.9, Fat 27.4, SaturatedFat 16, Cholesterol 136, Sodium 606.4, Carbohydrate 3.4, Sugar 1.1, Protein 34.6
BISTRO CHICKEN-PASTA SALAD
Try this Bistro Chicken-Pasta Salad at lunchtime! Full of feta, fresh tomatoes & basil, this chicken-pasta salad rivals the restaurant version!
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, about 1-1/3 cups each
Number Of Ingredients 8
Steps:
- Combine all ingredients except chicken.
- Top with chicken.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
BISTRO CHICKEN SUMMER SALAD
Here's how to serve up a terrific bistro-style salad. Cold pasta, grilled chicken strips and lots of ripe summer veggies serve four-deliciously.
Provided by My Food and Family
Categories Salads
Time 10m
Yield 4 servings, about 3-1/2 cups each
Number Of Ingredients 7
Steps:
- Toss pasta with spinach, chicken, tomatoes, cucumbers and 1/2 cup cheese in large bowl.
- Add dressing; mix lightly.
- Sprinkle with remaining cheese.
Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g
BISTRO CHICKEN FETTUCCINE ALFREDO
No time for from-scratch sauce for your chicken fettuccine Alfredo? No worries. Gussy up a prepared sauce with bacon bits and Parmesan-it's delicious!
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add peppers and onions; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
- Add tomatoes and Alfredo sauce; cook 5 min. or until heated through.
- Drain pasta. Toss with chicken mixture and bacon bits. Top with cheese.
Nutrition Facts : Calories 580, Fat 24 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1020 mg, Carbohydrate 51 g, Fiber 3 g, Sugar 7 g, Protein 39 g
BISTRO CHICKEN AND PASTA
Sautéed chicken breasts and mushrooms are topped with cheese and bacon and served on a bed of pasta in this bistro favorite.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes and dressing.
- Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
- Top chicken with cheese and bacon; simmer, covered, 5 min. or until cheese is melted. Drain spaghetti; place on platter. Top with chicken mixture.
Nutrition Facts : Calories 520, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 44 g
BISTRO GRILLED CHICKEN SANDWICH
A fast and healthy chicken sandwich you would swear came right from the best bistro in town. My DH and I were brainstorming about what to have on our Italian week and DH came up with this for week nights when we wanted something quick.
Provided by Mandi T
Categories Lunch/Snacks
Time 20m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 10
Steps:
- If chicken is frozen, thaw before beginning.
- Combine mayonnaise, 1 tsp Italian Seasoning, and 1/4 tsp garlic powder.
- Place chicken on one half of cellophane and cover with the other half. Tenderize with a mallet until entire piece of chicken is close to the same thickness throughout.
- Rub Italian dressing on both sides of chicken, then sprinkle Italian seasoning on one side only. Let marinate for approximately 15 minutes.
- Preheat frying pan or griddle to 325 degrees (or medium heat). Cook chicken until no longer pink in the center.
- Prepare lettuce and slice tomato.
- Thinly spread mayonnaise on bottom and top bun. Place chicken on bottom bun. Add cheese on top of chicken. Then place tomato and lettuce on top bun and put sandwich together.
- To complete this healthy dish, add a nice salad on the side.
BISTRO CHICKEN FETTUCCINE
This is one of my go-to weeknight meals made from pantry ingredients. Every bite makes me think of France. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm., In a large skillet, heat 1 tablespoon oil over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; cook and stir until no longer pink, 4-6 minutes. Remove chicken. Add remaining oil to skillet; stir in next 5 ingredients and saute 4-6 minutes. Return chicken to skillet., Stir in wine and mustard. Bring to a boil; cook until liquid is reduced slightly, 2-4 minutes. Pour chicken mixture over fettuccine; add cheese and tarragon. Toss to combine, adding enough reserved pasta water to moisten pasta. Top with toasted walnuts.
Nutrition Facts : Calories 561 calories, Fat 22g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 42g protein.
EASY BISTRO CHICKEN
Bistro, translated literally, means bar in French. Raise the bar in your kitchen with this chicken. Saucy and delicious, all in one skillet.
Provided by My Food and Family
Categories Home
Time 32m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
- Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165°F).
- Top with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.
Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 38 g
BISTRO ROAST CHICKEN
Fresh herbs, butter, and Dijon mustard provide big flavor in this simple roast chicken. It first cooks breast side down, then is turned over to finish cooking. This method ensures moist breast meat. Look for a bird labeled "roasting chicken" or "roaster"-these usually have more meat and are more tender than broiler-fryers. From Cooking Light.
Provided by Pinay0618
Categories Whole Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°.
- Combine first 6 ingredients in a small bowl.
- Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin and over breast and drumsticks. Tie legs together with kitchen twine. Lift wing tips up and over back; tuck under chicken. Place the chicken, breast side down, on the rack of a broiler pan or shallow roasting pan coated with cooking spray; place rack in pan.
- Bake chicken at 375° for 40 minutes. Carefully turn chicken over (breast side up). Bake an additional 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165°. Place chicken on a cutting board; let stand 10 minutes before carving.
Nutrition Facts : Calories 754.8, Fat 56.3, SaturatedFat 17.4, Cholesterol 250.7, Sodium 854.8, Carbohydrate 1.6, Fiber 0.4, Protein 57.2
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- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken breast halves to pan; sauté 2 minutes on each side or until lightly browned. Remove from pan. Add 1 1/2 teaspoons oil and remaining chicken pieces; sauté 2 minutes on each side or until lightly browned. Remove chicken from pan.
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