Parisian Chicken 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:

• Sprinkle chicken with salt and pepper. In a large skillet, saute chicken and fennel in oil until chicken is no longer pink. Add green onion and rosemary; cook 1 minute longer. Remove from the heat., In a large bowl combine the apple, pecans, parsley and lime juice. Stir in chicken mixture; spoon into endive leaves., In a microwave, melt chocolate chips; stir until smooth. Stir in spreadable fruit and vinegar. Drizzle over appetizers.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

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:

• 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:

• 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.

Steps:

• In a large salad bowl combine the greens, mushrooms, fennel, carrots, celery, artichokes, olives, and scallion, and toss the mixture to combine. Pat the chicken dry and season with the thyme, salt, and pepper. In a large nonstick skillet set over moderately high heat, warm the oil until hot, add the chicken, and saute it for 2 minutes. Turn and cook for 1 minute more. Transfer the chicken to a plate. Add the wine to the skillet and reduce it by half. Add the broth, whisk in the mustard, and return the chicken to the skillet. Simmer 2 to 3 minutes, or until the chicken is cooked through and springy to the touch. Transfer the chicken to a plate, reduce the remaining liquid to 1/2 cup, and pour it into a small bowl. Make the dressing: Add the olive oil, whisking, to the bowl of reduced cooking liquid and whisk in the vinegar and salt and pepper, to taste. Cut chicken into slices and add to the salad bowl. Pour juices from plate into dressing, whisking to combine, and drizzle over salad. Toss mixture until chicken and vegetables are well coated with dressing.

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:

• Sauce Veloute: Melt butter and stir in flour,salt and pepper; gradually stir in chicken broth.
• Simmer 5 minutes stirring with wire whisk,until thick and smooth.
• Simmer 15 minutes stirring occasionally. Set aside.
• Tomato Sauce: Saute onions in oil 5 minutes.
• Stir in tomatoes, salt& pepper,bay leaf and thyme.
• Simmer 15 minutes; discard bay leaf. Set aside.
• Preheat oven 350*.
• Butter a 3 quart casserole.
• Saute chicken in 1 Tbsp butter 2-3 minutes.
• Season with salt& pepper.
• Combine 1/2 c.cream with 1 cup sauce veloute, tabasco sauce & green onions.
• Stir into chicken.
• Remove from heat.
• Melt remaining Tbsp butter and toss with pasta.
• Place 1/2 pasta in casserole.
• Cover with 1/2 tomato sauce.
• Repeat.
• Top with 1/2 cup cheese and entire chicken mixture.
• Blend remaining 1 cup Sauce Veloute with rest of cream.
• Spoon over chicken.
• Sprinkle with remaining cheese.
• Bake 45 minutes until bubbly and brown.
• Note:.
• This can be prepared the day before, refrigerated and heated in oven when you are ready to serve it. Enjoy!