Chicken Parisienne Recipes

Steps:

• Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
• In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
• Cover, and cook on Low for 6 to 8 hours.

Steps:

• Preheat oven to 400 degrees F.
• Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
• Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

Steps:

• Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.
• Cook the linguine until al dente.
• Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.
• Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.
• Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
• Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
• Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.
• Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade. Serve immediately.

Steps:

• Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
• Preheat oven to 300 degrees F (150 degrees C).
• In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
• Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
• Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
• Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Steps:

• Place chicken in shallow baking dish. Combine remaining ingredients except paprika, and pour over chicken. Sprinkle generously with paprika. Bake in a preheated 350 degree oven for 45 minutes or until tender. Serve with hot, fluffy rice.

Steps:

• Season chicken breasts with salt, pepper and paprika.
• Place in slow cooker.
• In a mixing bowl, combine wine, soup and mushrooms.
• In another bowl mix together sour cream and flour.
• Stir sour cream mixture into the mushrooms and wine.
• Pour over chicken in slow cooker.
• Sprinkle with additional paprika if desired.
• Cover, and cook on low for 6 to 8 hours.

Steps:

• Season breasts with salt and pepper. Brown chicken using the butter in skillet on both sides.
• Arrange chicken, onions, and mushrooms in a 13 X 9 baking dish.
• Combine soup, sour cream, and wine in separate bowl. Pour over chicken, onions, and mushrooms.
• Bake at 400 degrees for 45 to 50 minutes.
• During the last 5 minutes of cooking, sprinkle the Durkee french fried onions over the top.
• Serve with potaotes, rice, noodles, or couscous!

Steps:

• Place chicken breasts skin side up in an 8 X 12 baking dish.
• Combine other ingredients (including mushroom liquid) and pour over chicken. Sprinkle with paprika.
• Bake at 350 degrees for 1 - 1 1/4 hours. Serve over hot rice.

Steps:

• Season chicken with salt and pepper; melt butter in a skillet and brown chicken breasts on both sides.
• Arrange chicken in a 9 X 13 baking dish and top with sliced onion.
• In a large mixing bowl combine remaining ingredients, mix well and pour over chicken and onions.
• Bake at 450 degrees uncovered for 50 min to an hour.

Steps:

• Sprinkle chicken breasts lightly with salt, pepper, paprika and rosemary.
• Place in crock pot.
• Mix wine (or water), soup, and mushrooms until well combined.
• Pour over chicken.
• Cover and cook on low for 6 to 8 hours (or on high for 2 1/2 to 3 hours).
• Mix sour cream and flour and add during the last 30 minutes.
• Bon Appétit!

Steps:

• Season breasts with salt and pepper and brown slowly in butter in Dutch oven.
• Dissolve pan juices with brandy.
• Add next six ingredients.
• Simmer 30 minutes or until chicken is tender.
• Stir in cream and add a few drops Kitchen Bouquet for color.

Steps:

• Melt butter in saucepan.
• Blend in flour.
• Then add chicken broth and salt; stir and cook over moderate heat about 2 minutes or until thickened.
• Stir in mushrooms, cook for 1 minute. Remove from heat.
• Mix egg yolk with cream.
• Stir small amount of hot mixture into egg yolk.
• Then stir egg mixture into saucepan.
• Cook over low heat for another minute.
• Stir in chicken.
• In a large shallow baking dish, fill crepes with chicken mixture, fold over.
• Sprinkle with cheese.
• Bake in a 350F oven for 15 to 20 minutes.

Steps:

• Place the chicken in the bottom of a 10-inch pie plate.
• Top each slice with several pieces of broccoli.
• Sprinkle with half the cheese.
• Top with mushrooms.
• Melt the butter over low heat in a small saucepan.
• Blend in the flour and pepper.
• Cook over low heat, stirring constantly, until the mixture is smooth and bubbly.
• Remove from the heat and gradually stir in the milk.
• Bring the milk mixture to a boil, stirring constantly, boil for 1 minute.
• Stir in nutmeg, soup and Worcestershire.
• Pour this mixture over the broccoli. Sprinkle with remaining cheese.
• Broil until the top is light brown and bubbly. 3 to 5 minutes.