CHICKEN IN A METAXA CREAM SAUCE
Metaxa is a Greek brandy, good chance you won't have it in your drinks cabinet and it's no problem to use another brandy. I have been using Spanish brandy the last few times I made this, but the Metaxa does have a different flavor. If I make this for the two of us I do cut down on the chicken but make the same amount of sauce and serve it with pasta. It is a rich sauce with a distinct flavor. If you should use tarragon as an herb, taste the herb first it can be very strong sometimes and you should use less.
Provided by PetsRus
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Flatten the chicken breasts between 2 pieces of parchment paper.
- Sprinkle them with lemon juice and then with salt and pepper.
- Heat the butter in your frying pan and brown the chicken breasts then use a medium heat to cook them for about ten minutes, they should be almost done.
- Then you add the Metaxa bit by bit and let it gently evaporate.
- After that add the cream, let it heat through and thicken a bit.
- If using the herbs, add, mix and serve.
MEXAJITA CHICKEN
Steps:
- Heat the oil in a large skillet over medium-high heat.
- Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side.
- Place pinto beans in the bottom of a 5-quart slow cooker.
- Remove chicken from skillet and place the in the slow cooker on top of the beans. Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning. Cover and cook on LOW setting for 3 to 4 hours.
- Stovetop instructions: Preheat oven to 350 degrees F. Heat the oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side. Place pinto beans in the bottom of a 9 by 13-inch baking dish. In a medium bowl, stir together diced tomatoes and fajita seasoning. Remove chicken from skillet and place in the baking dish on top of beans. Pour the tomato mixture over the chicken and beans. Cover with foil and bake for 25 minutes or until the chicken is tender.
CREAMY MEXICAN CHICKEN
If you roasted a chicken for Sunday dinner, and have leftover meat, here's Monday night's dinner! Ole!
Provided by yooper
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a skillet and cook the onion until it is translucent.
- Stir in the chicken and the flour.
- Cook, stirring until the flour cannot be seen.
- Stir in chilies, taco seasoning, sour cream, beans and corn, and continue to stir until the mixture boils.
- Place mixture into a 9x13-inch pan that has been sprayed with cooking oil spray.
- Mix 1/2 cheese with the tortilla chips and sprinkle evenly over the top.
- Bake in a 350 oven about 25 minutes or until bubbly and brown.
- Sprinkle on remaining cheese and bake an additional 10 minutes or until cheese has melted.
Nutrition Facts : Calories 189.3, Fat 13.3, SaturatedFat 7.3, Cholesterol 30.5, Sodium 324.2, Carbohydrate 13.2, Fiber 1.2, Sugar 3, Protein 6.1
TEX-MEX CHICKEN PASTA
For a very different treatment, the spicy chicken mixture is coated with a cream sauce and served over hot cooked linguine. "Sometimes I garnish this dish with fresh cilantro and crunchy fried tortilla strips," Nancy notes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute red pepper in oil until crisp-tender. Add the chicken starter and corn; heat through. Stir in cream and cheese. , Cook and stir over medium-low heat until the cheese is melted and sauce is thickened. Drain linguine; top with chicken mixture. Sprinkle with cilantro if desired.
Nutrition Facts :
QUICK AND EASY MEXICAN CHICKEN
An easy entree with Mexican flair! Serve over rice or buttered noodles.
Provided by Karen Taylor
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
- Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 4.9 g, Cholesterol 98.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 35.4 g, SaturatedFat 6.4 g, Sodium 641.3 mg, Sugar 2.1 g
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