Noreenschicken Recipes

Steps:

• Place chicken breast halves in a baking dish, wrap 2 slices of bacon around each breast and bake at 400 degrees for approx 40 minutes or until juices run clear.
• Drain off fat.
• Sauce: In a sauce pan, melt 3 tblsp of butter, bring to boil and add 3 tblsp of flour, stir until blended, this will be the Roux.
• Reduce heat and slowly add 2 cups of milk, 1 tsp salt and 1/2 cup Parmesan cheese.
• Cook until thickened.
• Pour over chicken breasts and broil until brown and bubbly.
• It has had rave reviews at dinner parties!

Steps:

• Cut chicken into serving-sized pieces; rub chicken with salt and pepper.
• Brown chicken in butter on all sides.
• Add broth and sherry to browned chicken. Reduce heat, cover and simmer for 45 minutes, until chicken is tender.
• Remove chicken to a serving platter and keep warm.
• Add parsley and cream to drippings. Bring to a simmer, stirring constantly, and cook until sauce is reduced to about 1 cup.
• Stir in cheese and cook just until it is melted. Pour sauce over chicken and serve garnished with parsley.

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:

• Combine 2 tablespoons flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes per side, adjusting heat as necessary to prevent burning. Transfer to a plate and cover with foil to keep warm.
• Increase the heat to medium-high and add the remaining 1 teaspoon oil to the pan. Add onion and sauté for 1 minute. Add apples and cook, stirring occasionally, until softened and browned, 1 to 5 minutes. Sprinkle the apples with the remaining 1 tablespoon flour and cook, stirring, for 30 seconds. Pour in stock and wine and bring to a boil, stirring constantly. Reduce heat to a steady simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce heat to low and stir in parsley. Return the chicken to the pan, turn to coat with the sauce, and cook until heated through, 3 to 5 minutes.