Chicken Maria Recipes

Steps:

• In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
• Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• Mix together eggs, cheese and parsley.
• Between two sheets of plastic wrap, pound chicken thin.
• Lightly salt and pepper chicken.
• Dredge chicken in flour, then dip in beaten egg mixture.
• Fry in olive oil until brown on both sides.
• Remove chicken to platter.
• In same skillet, saute garlic lightly, then add wine and bring to boil.
• Add broth and lemon juice.
• Lastly, stir in butter.
• Add chicken back to pan and bring to boil.
• Simmer for about 3 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
• In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
• Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.

Steps:

• The day before cut chicken into bite size pieces.Beat together eggs and milk and soak chicken overnight in refridgerator.
• Roll each chicken piece in italian flavored bread crumbs and fry slowly in oil until cooked through. Drain on paper towels.
• Place a layer of chicken in a 9 x 13 casserole dish. sprinkle with a layer of cheddar and mozzarella cheese.
• Repeat. End with cheese on top.
• Just before baking add 1 cup chicken broth over chicken.
• Bake in a 350* oven for 40-45 minutes, covered, until cheese melts and broth bubbles.
• Serve with rice, tossed salad and garlic bread.
• Can be frozen. Serves 6.

Steps:

• i usually cut chicken into thinner pieces first, they cook faster.
• cook linguini, drain, set to side (its best to fill pot with hot water, and let pasta sit in water after cooked, until ready to use).
• sautee chicken.
• i use butter, and oil together, just enought oil to barley cover the bottom of pan.
• during sauteing, i add some wine, for flavor set cooked chicken aside.
• cook spinach, drain, set aside.
• put chick, broth in lq pot, bring to boil, reduce heat, add some wine, use some corn starch to make this broth thicker, like a real thin gravy.
• arrange plate; put some linguini first, add some spinach, then top off with chicken -- the idea is to make it pleasing to look at.
• spoon some thickend broth on top of layered linguini, spinach and chicken.

Steps:

• Rinse chicken and pat dry with a paper towel. Soak chicken breasts in the eggs for at least 1 hour. Drain and roll in the breadcrumbs to coat.
• Preheat oven to 350°F.
• In a large skillet over medium heat, brown the chicken in melted butter and place in an 8x8 inch baking dish. Combine the mushrooms, lemon juice, wine, and broth in a medium bowl. Pour mixture over the chicken and top with slices of cheese. Cover with foil and bake 45 to 60 minutes, or until chicken is cooked thru and tender.

Steps:

• Heat butter in large frying pan.
• Add chicken pieces and cook on both sides until golden brown.
• Add water and crumbled stock cube. Cover pan.
• Bring to a boil,reduce heat,and simmer for 30 minutes or until chicken is tender.
• Remove from pan and keep warm.
• Add drained, washed artichoke hearts and tia maria to pan, bring to a boil, reduce heat,simmer uncovered for 5 minutes.
• Add cream.
• Season with salt and pepper and simmer gently for 5 minutes or until sauce slightly thickens.
• Add chopped shallots to sauce and spoon over chicken.