CHICKEN WITH SHALLOTS
Steps:
- Preheat the oven to 425 degrees.
- Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
- Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
- Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.
CHICKEN DIVAN
Chicken breasts, broccoli, and mushrooms are smothered in a creamy Mornay sauce and topped with a blanket of cheesy breadcrumbs in this classic Chicken Divan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h35m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. In a large straight-sided skillet, simmer 1/2 cup water over medium-high heat, then add broccoli and a pinch of salt. Cover, reduce heat to medium-low, and cook until crisp-tender, about 6 minutes. Drain well, then transfer to a large bowl; set aside. Wipe out skillet.
- Pat chicken dry; season with salt and pepper. Melt 2 tablespoons butter over medium-high heat. Add half the chicken and cook, turning once, until browned and cooked through, about 4 minutes. Transfer to a plate. Repeat with remaining chicken; set aside.
- 3. In same skillet, melt 2 tablespoons butter, then add onion and mushrooms. Cook, stirring occasionally, until tender and starting to brown, 6 to 7 minutes. Add flour and cook, stirring, 30 seconds. Slowly add milk, reduce heat to medium, and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 9 minutes. Add 2 cups cheese, Dijon, Worcestershire, cayenne, and sour cream; stir until combined. Season with salt and pepper. Add cheese sauce to bowl with broccoli, followed by chicken and accumulated juices; toss to combine. Transfer to a 2 1/2-quart baking dish.
- In a small bowl, combine 2 tablespoons melted butter, panko, and remaining 1 cup cheese. Sprinkle over broccoli-and-chicken mixture. Bake until bubbly and golden, 20 to 25 minutes. Let cool 15 minutes, then serve over noodles or rice.
CHICKEN DIVAN CASSEROLE
Steps:
- Preheat the oven to 350 degrees F and place a rack in the top third of the oven. Grease a 9-by-13-inch baking dish with some olive oil and set aside.
- In a medium bowl add the breadcrumbs and the olive oil. Season with salt and pepper and set aside.
- Place the chicken in a large pot and cover with water. Add 4 teaspoons salt and bring to a boil, then immediately reduce to a low simmer. Cook the chicken until the internal temperature on an instant read thermometer reads 160 degrees F, 15 to 20 minutes.
- Remove and cool slightly, then slice the chicken into thin strips or shred, and place in the bottom of the prepared dish. Add the broccoli and sprinkle the Parmesan over the top.
- Melt the butter in a medium saucepan set over medium heat. Add the flour and use a wooden spoon or whisk to stir until smooth and cooked, 4 to 5 minutes. Add the nutmeg, and cayenne. Slowly whisk in the milk, Cheddar, stock and wine. Bring to a boil, whisking often. Reduce to a simmer and cook until thickened and smooth, 5 to 8 minutes.
- Pour the sauce over the broccoli and chicken and then top with the breadcrumb mixture and sprinkle the paprika over the top. Cover the dish with foil and bake 15 minutes. Remove the foil and bake until the top is golden and the casserole is bubbling, 15 minutes.
- Cool for about 5 minutes and then serve.
LEMON CHICKEN WITH BROCCOLI & BOW TIES
Provided by Ina Garten
Categories side-dish
Time 6h40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
- Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
- Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
- In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
- In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
- Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.
STUFFED CHICKEN DIVAN WITH A SHERRY DIJON SAUCE
We've updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Mist a shallow rectangular flameproof baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.
- Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.
- Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.
- Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.
- Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.
CHICKEN DIVAN
My mother grew up with a mother who was a Cordon Bleu chef. Her mom (my Granny) loved elevated casseroles and elegance-infused one-pot meals. My mother took this passion with her into her own military family kitchen. My mom is a natural wizard of good flavor and she made this classic recipe her own. What makes this truly a family tradition is the topping of crushed graham crackers instead of standard crackers. The sweetness with the curry is everything! This is my favorite recipe of hers and it always felt like home when she made it, no matter where we were in the world. She made it famous when my dad was a TAC (Training, Advising, Counseling) officer at West Point military academy. She would make a mountain of her chicken divan and the cadets would come over, eat a wheelbarrow of it and fall asleep on the floor. That's why this recipe is now known amongst our family and friends as "Cadet Dinner." Proud to say, our son who is now an active F-16 pilot, calls this one of his favorite dishes, too-so the tradition continues!
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Using a little olive oil or cooking spray, coat a 9-by-13-inch baking dish for easy release after baking.
- Heat the 2 tablespoons olive oil in a large skillet (at least 12 inches in diameter, with a lid) over medium-high heat. Season both sides of each breast with salt and pepper. Once the oil shimmers, place the chicken breasts into the hot skillet all tucked in next to each other (like socks in a drawer!). Brown the first side for about 6 minutes. Flip each chicken breast to the other side for additional browning, another 6 minutes. Add the 1 tablespoon butter to the skillet, pop on the lid and turn the heat down to medium low. Leave it alone for 3 minutes. Make sure the internal temperature of each chicken breast is 165 degrees F, then remove to a plate and let them rest for a minimum of 5 minutes. Set aside.
- Heat the remaining 1/2 teaspoon olive oil in a small skillet over medium heat. Cook the mushrooms, stirring continuously, until they are a light brown, 3 to 5 minutes. Remove to a plate and set aside.
- Cut the chicken into bite-size pieces and transfer to a large bowl (at least 6 quarts in size). Add the mushrooms, broccoli, both cans of soup, mayonnaise, sherry, lemon juice and curry powder. Mix together thoroughly, then transfer to your prepared baking dish. Evenly sprinkle the cheese on top and set aside.
- Combine the graham crackers with the parsley and melted butter in a small bowl. Sprinkle the crumbs evenly over the cheese.
- Place the casserole on a sheet pan and bake in the oven until the top is browned and the casserole is bubbly, 35 to 40 minutes. Serve over your favorite cooked rice.
More about "ina gartens chicken divan recipes"
INA GARTEN CHICKEN DIVAN: 6 INCREDIBLE HEALTHY NUTRITION
Web Jan 26, 2022 Step 1: Using 3 large skillets, brown the chicken over medium-high heat in batches. Once the chicken is cooked, place all the cooked chicken into a colander to drain off any excess fat. Combine the …
From yamichicken.com
From yamichicken.com
INA GARTEN'S BEST CHICKEN RECIPES - PUREWOW
Web Feb 17, 2017 7 Ina Garten Chicken Recipes to Make for Dinner Tonight. By PureWow Editors. •. Published Feb 17, 2017. Oh, how we wish we could spend our mornings shopping at the Hamptons farmers’ market and our …
From purewow.com
From purewow.com
INA GARTEN'S CHICKEN PICCATA | BAREFOOT CONTESSA | FOOD …
Web Ina makes chicken piccata as the main attraction for Friday dinner!Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2Ne...
From youtube.com
From youtube.com
INA'S BEST CHICKEN RECIPES | BAREFOOT CONTESSA: MODERN …
Web Sep 18, 2018 Perfect Garlic Roast Chicken 04:49 Skillet-Roasted Lemon Chicken 01:07 Tequila Lime Chicken 03:48 Chicken Soup With Matzo Balls 03:45 Lemon Chicken Breasts Similar Playlists Ina's Best...
From foodnetwork.com
From foodnetwork.com
CHICKEN DIVAN PIONEER WOMAN - TABLE FOR SEVEN - CHEFS & RECIPES
Web Jun 1, 2022 Pioneer Woman Chicken Divan is a cheesy, creamy chicken and broccoli dish topped with buttery panko breadcrumbs and baked until golden. This Pioneer …
From ourtableforseven.com
Cuisine AmericanTotal Time 45 minsCategory DinnerCalories 388 per serving
From ourtableforseven.com
Cuisine AmericanTotal Time 45 minsCategory DinnerCalories 388 per serving
BAREFOOT CONTESSA CHICKEN DIVAN RECIPE - CONSCIOUS EATING
Web Aug 31, 2022 Preheat an oven to 350°F and place the leftover Chicken Divan into a greased baking dish or as is (in the casserole dish if you stored it like that). Reheat for …
From myconsciouseating.com
4.7/5 (15)Total Time 1 hrCategory Main CourseCalories 338 per serving
From myconsciouseating.com
4.7/5 (15)Total Time 1 hrCategory Main CourseCalories 338 per serving
CHICKEN IN A POT WITH ORZO RECIPE | INA GARTEN | FOOD NETWORK
Web Directions. Preheat the oven to 350 degrees F. Heat 3 tablespoons of olive oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium to medium-high heat. Dry the …
From foodnetwork.com
Author Ina GartenSteps 4Difficulty Easy
From foodnetwork.com
Author Ina GartenSteps 4Difficulty Easy
I TRIED INA GARTEN'S NEW SCRAMBLED EGGS RECIPE INSPIRED BY A …
Web Apr 15, 2023 I tried Ina Garten's new recipe for scrambled eggs cacio e pepe — inspired by the famous pasta dish. ... diced 3 garlic cloves, minced 6 cups chicken or beef broth …
From ca.finance.yahoo.com
From ca.finance.yahoo.com
INA GARTEN MEXICAN CHICKEN SOUP - TABLE FOR SEVEN
Web Apr 16, 2023 Instructions. In a large soup pot over medium-high heat, combine the oil, onion, celery, and carrots. Cook for 5-7 minutes (light browning adds more flavor). In the …
From ourtableforseven.com
From ourtableforseven.com
INA GARTEN JUST SHARED THE PERFECT ONE-PAN WEEKNIGHT CHICKEN …
Web Apr 10, 2023 Click here to read the full article. To make this recipe, you’ll start with an herb oil made with thyme and other ingredients, ground together. It’s mixed with olive oil to …
From yahoo.com
From yahoo.com
20 OF OUR FAVORITE INA GARTEN RECIPES | KITCHN
Web Apr 2, 2023 Ina Garten’s Baked Cod with Garlic & Herb Ritz Crumbs. When there's Ina Garten and Ritz crackers involved, it is bound to be good. Go to Recipe. 6 / 20. Ina …
From thekitchn.com
From thekitchn.com
CHICKEN DIVAN | CHICKEN BREASTS, BROCCOLI, AND MUSHROOMS ARE …
Web Chicken Divan. Like. Comment. Share. 239 · 17 comments · 223K views. Martha Stewart · July 12, 2019 · Follow. Chicken breasts, broccoli, and mushrooms are smothered in a …
From facebook.com
From facebook.com
INA GARTEN'S ONE-POT CHICKEN WITH ORZO RECIPE IS PERFECT FOR FALL
Web Oct 13, 2022 Sauté the veggies in the olive oil for 10 minutes or so, until they begin to brown. Then add the garlic, let it cook for a minute or so, and return the chicken to the pot.
From eatingwell.com
From eatingwell.com
I TRIED INA GARTEN'S FAMOUS ROAST CHICKEN RECIPE | KITCHN
Web Nov 17, 2019 While the oven preheats to 425°F, you have just enough time to prep the chicken for roasting. You start by generously seasoning the inside of the chicken before …
From thekitchn.com
From thekitchn.com
INA GARTEN'S BEST CHICKEN RECIPES | KITCHN
Web Nov 29, 2018 Chicken Salad Veronique It’s not really surprising that the key to Ina’s best chicken salad is roasted chicken rather than boiled. Ina tosses hers with good …
From thekitchn.com
From thekitchn.com
INA GARTEN'S ALL-TIME FAVORITE GO-TO DINNER | KITCHN
Web May 30, 2019 From this day forward, let chicken + Parmesan + lemon be known as the Ina Garten Trifecta! The recipe was originally featured in Ina’s 2002 cookbook Barefoot …
From thekitchn.com
From thekitchn.com
OUR FAVORITE INA GARTEN CHICKEN RECIPE OF ALL TIME - SOUTHERN LIVING
Web May 16, 2018 Ina's Perfect Roast Chicken is a recipe we're adding to our weeknight rotation. It's easy and accessible enough for even beginner-level cooks to perfect. Many …
From southernliving.com
From southernliving.com
OUR FAVORITE INA GARTEN CHICKEN RECIPES | BAREFOOT CONTESSA
Web Jan 8, 2020 Our Favorite Ina Garten Chicken Recipes | Barefoot Contessa | Food Network Food Network 2.23M subscribers Subscribe 14K Share 1.5M views 3 years ago …
From youtube.com
From youtube.com
INA GARTEN'S BEST CHICKEN RECIPES - FOOD NETWORK CANADA
Web Feb 10, 2022 The Barefoot Contessa's Chicken Thighs with Creamy Mustard Sauce. This effortless dish is made in one skillet on the stovetop, and is ready in under an hour. Ina …
From foodnetwork.ca
From foodnetwork.ca
THIS IS INA GARTEN'S FAVORITE EASY CHICKEN RECIPE FOR WEEKNIGHTS ...
Web Sep 20, 2018 This one-dish dinner has everything I want – tender mustard chicken with a crunchy panko crust, roasted fingerling potatoes, and a cold, crisp frisée salad with …
From cookinglight.com
From cookinglight.com
You'll also love