Byzantine Chicken Nouveau Recipes

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Steps:

• Set a side a 13 x 9 inch glass baking dish.
• Season Panko or bread crumbs with salt and pepper to taste.
• Heat olive oil in large frying pan or skillet.
• Dip chicken in the beaten egg and then in the Panko or bread crumbs; frying as many cutlets at a time as you can do with enough room to turn the pieces over.
• Fry about 4 minutes on each side or until chicken is cooked through; drain on paper towels.
• Fry the sliced mushrooms in the skillet you fried the chicken in, adding more olive oil if needed; fry until tender but still firm not mushy.
• Place the frozen chopped spinach in a pot and cook it using the the can of chicken broth and the juice from the lemon instead of any water, until tender.
• Stir in the romano cheese until it dissolves into the broth; the cheese will also thicken the broth a bit.
• Place the drained fried chicken in the 13 x 9 inch pan; place a layer of the fried mushrooms on top.
• pour the chicken broth/spinach mixture over the top, spreading the spinach out evenly.
• Serve with white rice, using the lemon/cheese/spinach mixture from the bottom of the baking pan as gravy for the rice.
• Using the glass baking pan as a serving plater both simplifies holding the gravy for you but also allows you to hold it in a warm oven if you can't serve it immediately.

Steps:

• Fry bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Season chicken with salt and pepper and sauté until just cooked through, about 6 minutes per side. Transfer chicken to plate. Add onions to skillet and sauté until beginning to brown, about 4 minutes. Pour off all but 2 tablespoons drippings from skillet. Add broth, wine, prunes, gravy and thyme. Cover skillet and simmer until onions are just tender, about 6 minutes. Uncover, increase heat to high and boil until sauce coats spoon, about 10 minutes. Return chicken and any juices to skillet. Simmer until chicken is heated through, about 2 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before serving.) Arrange chicken on platter. Spoon sauce over. Crumble bacon over top of chicken and serve.