Chicken A La Genoa Recipes

Steps:

• 1. Put beaten eggs,parmesan cheese, and breadcrumbs in 3 separate bowls. Press chicken into each one.
• 2. Heat oil, add chicken and brown on both sides. Remove from pan and place in a single layer in a baking dish.
• 3. Add sherry and mushrooms to hot oil and saute. Place a slice of cheese on each breast, spoon mushrooms over and add sherry mixture.
• 4. Bake at 325 degrees, covered, for 30 to 40 minutes.

Steps:

• 1. Preheat oven to 325
• 2. Heat oil in a medium fry pan (medium heat). Combine bread crumbs & parmesan cheese.
• 3. Dip chicken in egg and then bread crumb/cheese mixture.
• 4. Brown chicken in oil until golden. Place cutlets in glass baking dish and sprinkle liberally with mozzarella cheese.
• 5. In a clean pan, pour white wine and mushrooms and saute' for 5 minutes. Spoon mushroom/wine mixture over cutlets & cheese.
• 6. Cover with baking dish with foil and bake for 30 minutes. Garnish with dried parsley and lemon slices.

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

Steps:

• Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
• Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
• Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
• Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
• Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
• Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.

Steps:

• Preheat oven to 425 degree F.
• Wash chicken with cold water and pat dry with paper towels. Lightly season with seasoned salt. Bake in the oven skin side up until brown and crispy on top, approximately 45 minutes.
• While chicken bakes, pour chicken soup and sour cream into a saucepan slowly adding milk, sherry and mushrooms (in that order) until smooth. Put aside.
• When chicken is brown pour soup mixture over chicken and return chicken to the oven for 20 minutes.
• Serve over rice or pasta with colorful veggies such as spiced carrots and green beans almandine.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
• Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
• Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
• Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
• Place a split biscuit on each plate and pour the chicken mixture over the biscuits.

Steps:

• In large saucepan, saute the mushrooms, carrots, onion and green pepper in butter until vegetables are crisp-tender. , In a large bowl, combine the flour, salt, pepper and sage; stir in milk and broth until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened; Add peas and chicken. , Simmer, uncovered, for 4-6 minutes or until vegetables are tender. Serve with biscuits.

Steps:

• Preheat oven to 400°F
• Combine oregano, salt and pepper in a small dish.
• Rub seasonings into chicken.
• Arrange in large baking dish.
• Blend together olive oil and lemon juice.
• Pour mixture over chicken pieces.
• Bake 40 minutes, or until tender.

Steps:

• In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
• Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.