Chicken Breasts Mandalay Food

CHICKEN MANDALAY

Steps:

• Shake chicken in flour and brown in oil.
• Set in a casserole dish.
• In a bowl, combine remaining ingredients and pour over chicken.
• Cover and cook at 350 degrees for 1 hour.

CHICKEN BREASTS MANDALAY

Steps:

• Cut chicken into pieces. Shake in a bag with mixture of flour, curry and salt.
• Brown in oil, both sides, then place in a 9 x 13 baking dish.
• In a bowl, stir sugar, chicken bouillion mix, onion, water, apricots, lemon juice and soya sauce. Pour into pan with drippings and heat til boiling.
• Pour over chicken and bake at 350 for 1 hour.

CHICKEN MANDALAY

Steps:

• Preheat oven to 350 degrees.
• Cut chicken into large pieces, shake in flour and brown in oil. Place in a large casserole dish.
• In a bowl, combine remaining ingredients. Pour over chicken, cover and bake at 350 degrees for 1 hour.
• Serve over rice or noodles.

CHICKEN BREASTS WITH MARSALA & KALAMATA OLIVES

Steps:

• Cut each chicken breast into three pieces of even thickness (cut off tail end as one piece then slit other piece through the middle) Coat with flour shaking off any excess Set large skillet over a medium heat, when hot add the 2 Tbsp olive oil and the 1 Tbsp butter.
• When the butter is sizzling add the chicken.
• Cook for about 5 minutes each side until golden and cooked through.
• Transfer chicken to a warmed plate when done, season with salt and pepper.
• Let pan cool a little, if the pan is dry add the extra virgin olive oil (if pan has oily residue you wont need to) Add the garlic, cook for a few minutes, then add the olives marjoram and tomatoes.
• Cook for 2-3 minutes, then add the marsala and let mixture bubble up.
• Pour over chicken breasts and serve immediately.

CHICKEN BREASTS LOMBARDY

Steps:

• Melt 2 tablespoons butter in a large, nonstick skillet over medium-high heat. Add mushrooms and cook, stirring constantly, just until tender, 3 to 5 minutes. Remove from the heat and set aside.
• Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Dredge chicken pieces in flour.
• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt 1 to 2 tablespoons butter in the same skillet over medium heat. Add chicken in batches, adding more butter as needed, and cook until golden, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish, overlapping to fit if necessary. Reserve pan drippings in the skillet. Sprinkle mushrooms evenly over the chicken.
• Add wine and broth to the skillet; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in salt and pepper. Pour sauce over the chicken. Combine mozzarella and Parmesan cheeses with green onions; sprinkle over the chicken.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear and cheese melts, 12 to 14 minutes.