Chicken Supreme Iii Recipes

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

Steps:

• Heat oven to 350 degrees F.
• Saute chicken in butter until lightly browned.
• Place chicken in greased 8x8 baking dish.
• In skillet, saute mushrooms until lightly browned; add sour cream and soup.
• Cook and stir for 1 minute, scraping bits from bottom of pan.
• Add garlic salt and paprika.
• Pour mixture over chicken.
• Bake for 30-35 minutes, until juices run clear.
• Sprinkle cheese over chicken; bake another 10 minutes, until cheese is melted and bubbly.

Steps:

• In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat the egg whites. Dip chicken in egg whites, then coat with crumb mixture. Place in a 13x9-in. baking dish coated with cooking spray., Sprinkle almonds over chicken. Spritz with butter-flavored spray. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 170°.

Steps:

• Place crushed cereal in a shallow dish.
• Stir in paprika; set aside.
• In a bowl, beat egg and milk slightly.
• Add flour, salt, pepper& poultry seasoning;.
• mix until smooth.
• Dip chicken in batter.
• Coat with crushed cereal.
• Place in single layer, (skin side up).
• in a well greased baking pan.
• Drizzle with melted margarine or butter.
• Bake in a 350 degree oven about 1 hour,.
• or until chicken is tender and done.
• Do not cover pan or turn chicken while baking.
• Serves 4.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
• Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil.
• Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Steps:

• To make the mock Bechamel sauce, add the nonfat milk, onion, carrots, nutmeg and peppercorn to a small saucepan. Bring the milk to boil over medium heat. Turn off heat, put a lid on the pot and let it seep for 10 minutes. Strain out the peppercorns, onion and carrots, reserving seasoned milk. Melt butter in saucepan, whisking in the flour and cornstarch. The mixture will be dry, add about 1/4 of the milk and continue to whisk to a paste. Add in the milk powder first, then remaining milk. Simmer until the sauce is thickened.
• To poach the chicken: add chicken broth and bouquet garni to a large skillet and bring broth to a low boil. Broth should just cover chicken, add more broth if needed. Place chicken breasts into the pan and simmer for 15 minutes.
• To assemble dish: Mix together the mock Bechamel with the olives, mushrooms, parsley, chives and garlich. Tear off four pieces of aluminum foil and prepare the dull side of the foil with a quick shot of cooking spray. Place a chicken breast in the center of each piece of foil, top with 1/4 of the sauce mixture. Fold packets, wrapping chicken tightly. Bake for 10-12 minutes at 425 degrees. Serve.

Steps:

• Put the chicken in a large pot and fill pot with cold water until the chicken is completely covered.
• Salt the water and bring to a boil over high heat.
• Immediately turn the water off, pour off the water and set the chicken on a paper towel and pat dry. Rinse the pot.
• Salt the chicken. Add 2 tablespoons of olive oil to the pot over medium high heat and brown the chicken on all sides. Set the chicken aside once again.
• Add the carrot, celery, onion, and garlic to the pot with more oil if needed. Saute approximately 4 minutes until the some of the vegetables begin to brown.
• Deglaze the bottom of the pot with a small amount of water and increase the heat to high. Place the chicken back in the pot and cover with water once again.
• Add the boullion, cloves, thyme, peppercorns and bay and bring to a boil. Reduce heat to low and simmer for 40-50 minutes.
• While the chicken is simmering, boil the potatoes in salted water with about 1 tablespoon of olive oil added for about 15-20 minutes or until tender. Drain potatoes and set aside.
• Remove the chicken from the water and set aside to cool. Pour 3 cups of the cooking liquid through a thin mesh strainer and keep warm in a small saucepan.
• Once the chicken has cooled a bit, carve it and cut it into bite size pieces and place them in a bowl, putting any skin, scraps and the leftover carcass back into the large pot with the remaining cooking liquid (simmer this for a few more hours and you will have roughly a gallon of beautiful chicken stock).
• In a 3 quart saucepan, melt the butter over medium heat and add the flour. Reduce the heat to low and cook this roux for about 5 minutes.
• Remove the roux pan from heat and pour in reserved warm cooking liquid whisking continuously. Set over medium heat and add the paprika and season with pepper. Continue whisking until the sauce comes to a boil and thickens enough to lightly coat a spoon.
• Add 1/4 cup of the heavy cream and bring to a boil again, whisking frequently.
• Season the sauce with salt and more pepper if desired, stirring after each addition. This step may be the most important in the recipe; get the seasoning right!
• Add more heavy cream if necessary until a spoon dipped in the sauce has a thick coating when removed. It should be velvety and smooth but not quite as thick as a cheese sauce.
• Add the chicken and potatoes and simmer for 3 minutes to warm them up.
• Serve in shallow bowls with a side of crusty baguette or over rice. Garnish with a few fresh herbs to dress it up.

Steps:

• Put chicken in a pot big enough to hold it.
• Add all ingredients.
• Cover it with water, plus one inch more.
• Bring it to a boil.
• Boil vigoriously for 5 minutes.
• Turn off fire, cover well, then let it rest undisturbed for one hour.
• Remove chicken from the pot anytime.
• Eat or debone, and use it to prepare other recipes.
• If you decide to debone the chicken, do it before you refrigerate it.
• Strain the stock and save it for recipes that require chicken stock.
• Consider making gumbo, jambalaya, spanish rice, using boneless chicken and stock.

Steps:

• In a non-stick skillet over medium heat, cook and stir the chicken and onion until the chicken is no longer pink and juices run clear.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
• In a medium bowl, blend the melted butter, 1 1/3 cups water, and dry stuffing mix. Place 1/2 the chicken and onion mixture in the prepared dish, and cover with the stuffing mixture. Cover with the remaining chicken mixture. In a small bowl, mix the 1/4 cup water and cream of chicken soup, and pour into the dish. Top with the Cheddar cheese.
• Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.