Chicken Breasts Albufera Food

CHICKEN BREASTS SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
• In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
• Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.

CHICKEN BREASTS ALBUFERA

Steps:

• Albufera Rice: Preheat oven to 350 On a moderate flame, melt 2 T. butter in an ovenproof casserole (one with a lid). Add the onion and garlic, and saute briefly without browning. Add the uncooked rice, bay leaf, and saute 2 minutes. Add the broth, salt to taste and bring to a boil. Cover the casserole and bake in the oven for 17 minutes, or until rice is done. Meanwhile, melt the remaining 2 T. butter in a skillet. Add the livers and cook, stirring over moderate heat, until they lose their red color. Add the mushrooms and cook until most of the liquid evaporates. Do not overcook the liver or it will become too dry. Set aside. Prepare a garnish, cutting six diamond shaped pieces from the pimento and several concentric circles from the pitted olives. When the rice is cooked, stir in the mushroom/liver mixture Set aside and keep warm. Chicken Breasts: Season the chicken breasts with salt and pepper. Saute them in a large skillet in 3 T. of butter. Let the breasts brown very lightly, if at all, Turn them and let them stew in the butter and natural juices. Cover and cook 10 to 15 minutes over moderate heat. Do not overcook. Remove the chicken to a warm plate and cover to keep warm while making the sauce. Add shallots to the skillet and cook briefly. Then add the cognac, then the cream and cook stirring until slighly thickened. Season with salt and pepper and swirl in the remaining 2 T. of butter. Spoon the hot rice on to a serving platter and smooth it with a spatula to make a bed for the chicken. Arrange the chiken on top of the rice and spoon some of the hot sauce over the breasts. Garnish with the cutouts of olive and pimento. Serve the remaining sauce separately.