SLOW COOKER CHICKEN PARISIENNE
Chicken breasts slow cooked with a creamy white wine and mushroom mixture. This quick and easy recipe calls for just five main ingredients, yet is tasty enough to serve for company! My husband normally doesn't like chicken, yet asks for seconds whenever I prepare this. I spoon the sauce over the chicken and serve with rice or noodles.
Provided by JUDITH
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h10m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 10.6 g, Cholesterol 85.3 mg, Fat 12.6 g, Fiber 0.6 g, Protein 30.2 g, SaturatedFat 6.1 g, Sodium 515.3 mg, Sugar 1.4 g
CHICKEN PARMIGIANA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
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.
CHICKEN PARISIENNE RECIPE - (3.6/5)
Provided by june
Number Of Ingredients 6
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.
CHICKEN ROTINI STOVETOP CASSEROLE
Rotini pasta tossed with chicken, bell pepper and a creamy herb sauce--all prepared on the stovetop! Very quick and easy recipe. You can improvise and adapt to your family's tastes, and serve it for any occasion.
Provided by Terry
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
- Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
- In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 22.4 g, Cholesterol 126.3 mg, Fat 30.1 g, Fiber 1.2 g, Protein 27 g, SaturatedFat 17.9 g, Sodium 326.1 mg, Sugar 0.7 g
CHICKEN PARMESAN
My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
- Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
- Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
- Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g
CHICKEN PARISIENNE
This is an easy dish my mother has been making for me since I was 10 years old. It has become my "birthday dinner" ever since, and it's 25 years later! The rich and creamy sauce over the chicken, onions and mushrooms just does it for me!
Provided by Anniepants927
Categories Poultry
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 650.6, Fat 38.5, SaturatedFat 18, Cholesterol 146.9, Sodium 679.5, Carbohydrate 14.2, Fiber 0.4, Sugar 2.7, Protein 34.7
CHICKEN PARISIENNE
I found this recipe listed by a few others with the addition of butter, fresh sliced mushrooms, chopped onions and cooking sherry. This would certainly add a level of punch to the recipe, but mom's version again stresses the quick and easy aspect of our family dinners. Either way, this was good!
Provided by Rutecki Family
Categories Very Low Carbs
Time 1h7m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 377.8, Fat 24.4, SaturatedFat 9.6, Cholesterol 109.7, Sodium 432.9, Carbohydrate 5.6, Fiber 0.2, Sugar 1.1, Protein 32.8
CHICKEN PARISIENNE
Here is my favorite recipe, it is great served with baked potatoes and sugar snap peas on the side. What a delicious and easy meal to make....
Provided by Bear Rich
Categories Chicken Breast
Time 1h10m
Yield 1 Casserole, 4-6 serving(s)
Number Of Ingredients 6
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.
CROCK POT CHICKEN PARISIENNE
Ooo La La! I LOVE my crockpot and my DH LOVES this recipe! Served with rice or noodles, a hot veggie or salad, a crusty loaf of bread, and a glass of white wine, you'll have an easy and romantic mid-week dinner waiting for you when you get home! Enjoy your evening!
Provided by Denise in da Kitchen
Categories Chicken Breast
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 10
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!
SLOW COOKER CHICKEN PARISIENNE
Chicken Breasts slow cooked with a creamy white wine and mushroom mixture. Quick, easy & yummy.You don't even need to brown them before putting them in the crockpot, they come out like they have been poached. Serve over egg noodles or rice. Steam some Brocolli and you have a quick and easy meal. Time is for slow cooker time. Actual Prep time is about 10 minutes.
Provided by cajunhippiegirl
Categories One Dish Meal
Time 8h
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 246.6, Fat 12.7, SaturatedFat 5.6, Cholesterol 70.3, Sodium 480.6, Carbohydrate 9.7, Fiber 0.3, Sugar 2.7, Protein 19.5
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