Chicken Normandy For Company Recipes

Steps:

• In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.

Steps:

• Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
• Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
• Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
• Serve with cooked white rice.

Steps:

• Preheat oven to 350°F.
• Combine flour, salt and pepper.
• Coat chicken well with seasoned flour.
• In large frying pan, heat olive oil and butter over medium-high heat.
• Add chicken breasts to skillet and sauté for 2 minutes on each side, just until golden.
• Arrange chicken in casserole dish.
• Add onion, garlic and ginger root to the frying pan; cook 1 minute.
• Stir in apple slices.
• Then mix in cider, brown sugar and vinegar.
• Simmer on low heat 4 to 5 minutes.
• Pour mixture over chicken and bake for about 20 minutes or until chicken juices run clear.
• Spoon sauce over chicken when serving.
• ENJOY!