Chicken Athena Food

CHICKEN ATHENA

Steps:

• Place chicken in a 3-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 4 hours or until a thermometer reads 170°.

ELEGANT CHICKEN ATHENA

Steps:

• Beat together the eggs and the milk. Dredge the chicken breasts in the flour, and then in the egg wash. Dredge in the pistachios.
• Lightly fry chicken in 2 tablespoons butter or margarine over medium heat until slightly browned. Place in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.
• When the meat is almost done, melt 2 tablespoons butter or margarine in a saucepan. Saute shallots until soft. Add cream, white wine, chicken stock, and pomegranate syrup. Simmer for a few minutes.
• Place chicken on plates, and pour Athena sauce over.

CHICKEN ATHENA

Steps:

• Heat olive oil in heavy large skillet over medium-high heat.
• Season chicken with salt and pepper.
• Sauté chicken in batches if necessary until brown, about 5 minutes per side.
• Transfer to plate.
• Pour off all but 2 Tbs drippings from skillet.
• Add garlic and aniseed and stir 30 seconds.
• Add tomatoes, broth Ouzo and oregano.
• Bring mixture to simmer, breaking up tomatoes with back of spoon.
• Return chicken to skillet.
• Bring to simmer and cook uncovered 15 minutes.
• Transfer chicken breasts to plate.
• Turn chicken pieces in skillet over and simmer 5 minutes longer.
• Transfer chicken in skillet to same plate.
• Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes.
• Season with salt and pepper to taste.
• (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.

CHICKEN ATHENA

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken in batches if necessary until brown, about 5 minutes per side. Transfer to plate.
• Pour off all but 2 tablespoons drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth Ouzo and oregano. Bring mixture to simmer, breaking up tomatoes with back of spoon. Return chicken to skillet. Bring to simmer and cook uncovered 15 minutes. Transfer chicken breasts to plate. Turn chicken pieces in skillet over and simmer 5 minutes longer. Transfer chicken in skillet to same plate.
• Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper to taste. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.

CHICKEN ATHENA RECIPE - (4.5/5)

Steps:

• Brown meat in oil, add onion and cook 2 minutes. Stir in tomatoes, rosemary and artichoke marinade. Cook over medium heat 10 -15 minutes, stirring frequently. Stir in artichoke hearts. Serve over angel hair pasta. Top with feta cheese. • I also use mushrooms and capers. I sauté the mushrooms with the meat and onion and I add the capers at the end with the artichoke hearts. • I use two can of tomatoes instead of one to give more sauce

ATHENIAN CHICKEN AND SAUCE

Steps:

• Heat oil in a large pan and cook chicken until brown on both sides, about 5 minutes per side.
• Add in the onion garlic and pepper and sauté until chicken is thoroughly cooked and vegetables are tender, about 5 minutes.
• While chicken and vegetables are cooking, cook the broth, lemon juice, lemon peel, and oregano in a small pot; bring to a boil.
• Continue cooking for about 5 minutes, broth should reduce down to about 1/2 cup.
• Serve chicken topped with sauce and olives sprinkled on top.

CRUMB-COATED CHICKEN

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese, garlic powder and paprika. Coat chicken with crumb mixture. Place on a microwave-safe plate. Drizzle with butter. Cover loosely with waxed paper. Microwave on high for 4-6 minutes or until juices run clear, turning once.