Baked Almond Mushroom Chicken Food

ALMOND CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Put the chopped onion and celery into a bowl and microwave on high for 2 minutes.
• In a medium-size saucepan over medium heat, combine the onion, celery, water chestnuts, mushroom soup, and mayonnaise.
• Cook this mixture until bubbly all the way through.
• This will blend the flavors.
• Add the chicken and pour into a 9x13 inch casserole dish lightly sprayed with cooking spray.
• For the topping: unfold the crescent rolls and lay on top of the casserole.
• Sprinkle with the shredded swiss and then with the almonds.
• Melt the butter and drizzle on top.
• Bake for 25 minutes.

BAKED MUSHROOM CHICKEN

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS

Steps:

• Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
• Lower the heat if you have not already done so and ditch most of the excess fat. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed.
• While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve.
• Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich.
• Serve the chicken over Sauteed Haricots Verts or your favorite green vegetable. Spoon the mushroom almond sauce over and garnish with chopped chives.
• Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water for shocking.
• Add the beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes. Remove from the boiling water and place immediately into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve right away.
• Yield: 4 servings
• Prep time: 10 minutes
• Cook time: 10 minutes

ALMOND CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. , Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

BALSAMIC MUSHROOM CHICKEN

Steps:

• Dust the chicken lightly with flour and brown in 1 tablespoons of the olive oil over medium heat, about 2 minutes on each side.
• Remove the chicken, set aside.
• Add the remaining tablespoon of oil to the pan and saute the garlic cloves and mushrooms about 3 to 5 minutes, or until most of the moisture from the mushrooms has evaporated.
• Add the vinegar, broth, bay leaf and thyme; cook about 5 minutes over medium heat until reduced slightly.
• Return the chicken to the pan, cover, and simmer another 2 to 4 minutes or until cooked through but not overdone.

WARR-SHU-GAI ALMOND BONELESS CHICKEN

Steps:

• Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth.
• Gradually stir in chicken broth, mushrooms (if desired), butter, soy sauce and bouillon granules.
• Bring the mixture to a boil, stirring constantly.
• Let boil 1 minute. Keep warm.
• Prepare batter: Beat together cornstarch, flour, baking powder, egg and water until smooth.
• Coat each piece of chicken with batter.
• Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees.
• Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes.
• Drain on pa per towels.
• Cut chicken diagonally into strips.
• Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion.
• Spoon sauce over chicken and serve immediately.
• Makes four to six servings.
• It's been some time since I last made this, but I recall that the batter seemed not quite the same, but the rest is authentic. This can also be made with duck, in which case it becomes Warr Shu Opp.

LEMON MUSHROOM CHICKEN

Steps:

• Flatten chicken to 1/2 inch thickness.
• In a large resealable plastic bag, combine 1/4 cup flour, salt, and pepper.
• Add chicken 1 piece at a time, shake to coat.
• In a large nonstick skillet over medium heat cook chicken in butter for 5-6 minutes on each side or until no longer pink.
• Remove and keep warm.
• Add 1/3 cup broth, to the pan, stirring to loosen browned bits, and bring to a boil.
• Add mushrooms, cook and stir 3-5 minutes or untrl tender.
• Combine the remaining flour and broth until smooth, and stir into the mushroom mixture.
• Bring to a boil, cook and stir for 2 minutes, or until thickened.
• Stir in lemon juice.
• Serve with chicken.

BAKED MUSHROOM CHICKEN I I

Steps:

• Flatten chicken if needed, as you want it to fry quickly.
• Put flour in a zip lock bag and coat the chicken lightly.
• Melt butter in a skillet and brown chicken about 2 minutes per side and place in a greased baking pan.
• I used my Pamper Chef's stone cake pan and did not have to grease it since my stone is nicely seasoned.
• Sauté mushrooms in the same skillet until tender.
• Add broth, salt and pepper to mushrooms and bring to a boil for 5 minutes. You want to reduce the liquid by about half of the original volume.
• Spoon over chicken and bake uncover in a 375-degree oven for 15 minutes.
• Sprinkle with cheeses and top with the green onions returning to the oven to bake for 5 more minutes.

BAKED ALMOND MUSHROOM CHICKEN

Steps:

• Flatten each chicken breast half to 1/4 inch thickness.
• Dredge chicken in flour.
• In skillet, brown chicken in canola oil on both sides.
• Transfer chicken to a 9 inch glass baking dish that has been sprayed with nonstick spray.
• Place mushrooms in skillet and add chicken broth, sprinkle with salt and pepper, and cook until tender.
• If liquid reduces too much, add a little water so it's nice and moist. (But liquid should not exceed 1/2 cup.)
• Spoon mushroom mixture over chicken.
• Bake, uncovered, at 375 F for 15 minutes.
• Sprinkle with cheese, green onions, and almonds.
• Bake 5 minutes longer or until cheese is melted and the chicken juices run clear.
• Serve with rice pilaf, if desired.