CHICKEN CONTINENTAL FOR FOUR
Mushroom lovers rejoice! This moist chicken perfectly combines garlic and mushrooms into a flavorful entree. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook rice according to package directions. In a small bowl, combine 2 tablespoons cornstarch and the seasoning blend; sprinkle over chicken on both sides., In a large skillet over medium heat, brown chicken in oil. Remove and keep warm. Add mushrooms and onions to the pan; cook and stir for 3 minutes. Add the vinegar, garlic and capers; cook and stir 2 minutes longer., Return chicken to the pan; carefully add the broth, bay leaf and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°., Combine the remaining cornstarch with the water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve chicken and mushrooms with rice.
Nutrition Facts : Calories 354 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 265mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 4g fiber), Protein 35g protein. Diabetic Exchanges
CHICKEN CONTINENTAL
Chicken and mushrooms with rice. An easy to make classic.
Provided by Jenny
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 4
Number Of Ingredients 9
Steps:
- In a large skillet, brown the chicken and mushrooms in butter or margarine. Stir in the soup, water, parsley, salt and a dash of ground black pepper. Cover and simmer for 20 minutes.
- Stir in uncooked rice and simmer for an additional 10 minutes, or until liquid has been absorbed.
Nutrition Facts : Calories 392.2 calories, Carbohydrate 36 g, Cholesterol 89.8 mg, Fat 12.1 g, Fiber 1.1 g, Protein 32.9 g, SaturatedFat 5.3 g, Sodium 768.5 mg, Sugar 0.9 g
CHICKEN CONTINENTAL
My mother found this recipe on the can of cream of chicken soup about 35 years ago. She used to make it for Sunday dinners and it was a family favorite. I don't know if the name is made up or if it was the original name on the can of soup. I have seen and tasted similar versions to this, but this is the original and best tasting. It may be a tad more prep time, but well worth the effort.
Provided by designerchef in Chi
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For easy and quick cooking, mix all your spices into a prep bowl.
- Season flour with salt and pepper.
- Melt butter or margarine into a deep frying pan.
- Dip chicken into flour to coat it.
- Brown chicken until slightly brown.
- Remove chicken to platter while cooking additional chicken.
- After frying all the chicken, loosen all the bits of browned bits in frying pan with spoon.
- Add two cans of cream of chicken soup.
- Add 2-2/3 cups of water also and mix well.
- Add all the spices and let come to a slow boil.
- Turn off flame.
- Remove about 2/3 of a cup of this soup mixture for later.
- Pour soup mixture into your baking dish or pan that is oven proof.
- Mix rice into soup mixture until completely mixed.
- Lay chicken pieces on top of rice placing legs and wings to the outer edge so the bigger pieces cook better in the middle.
- Pour the reserved 2/3 cup of leftover soup mixture sparingly over the top, covering all the chicken pieces.
- Sprinkle a tiny amount of paprika onto chicken and cover dish.
- Bake on 350 degrees for one hour and uncover the last 10-15 minutes of baking time.
- Absolutely delicious comfort food!
Nutrition Facts : Calories 1499.2, Fat 97.9, SaturatedFat 36, Cholesterol 409.6, Sodium 1244.8, Carbohydrate 56.6, Fiber 1.8, Sugar 2.3, Protein 92.4
CHICKEN CONTINENTAL
Here's FABULOUS chicken and rice dish that is super easy. My family has requested this repeatedly for many years. I had misplaced the recipe, but I found it on the web today!! I am thrilled to share it with you. You're gonna luv it for sure!!
Provided by Pepina Rae
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Roll chicken pieces in flour.
- Brown in skillet in butter.
- Remove chicken from pan.
- Stir in soup, spices and water.
- Spread rice in a shallow baking pan.
- Pour all but 1/3 cup of liquid mixture over rice. Stir to mix.
- Top with chicken.
- Spoon remaining sauce on chicken.
- Bake at 350 degrees covered for 30 minutes, remove foil and continue baking for another 15 minutes.
CHICKEN STIR-FRY
In my home, one of our go-to dishes for Chinese takeout is chicken and broccoli. It's so flavorful and never dry! The secret to the super tender meat is velveting, the technique of cooking marinated proteins briefly in hot oil. I wanted to replicate the same flavors and textures at home in a budget-friendly way. With just a few fresh vegetables, lots of pantry condiments and only one chicken breast, this recipe will serve four. If you have any leftovers or are meal planning, the velveting technique ensures that the chicken will remain succulent even when reheated.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
- Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
- Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
- Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
- Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.
CONTINENTAL CHICKEN
Chicken pieces with a light flour coating, simmered with mushroom and tomato juices and cooked with onion, garlic, soy sauce and olives. A bit of Europe, a tad of Asia and a dollop of the Middle East. That's Continental Chicken! Serve over a bed of hot cooked rice, if desired.
Provided by Bev. Loudin
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 5
Number Of Ingredients 9
Steps:
- Dredge chicken pieces in flour until well coated. Heat oil in a large skillet over medium high heat and brown coated chicken pieces slowly in hot oil.
- Meanwhile, combine reserved mushroom liquid with the tomatoes, soy sauce and garlic in a large saucepan and stir together. Add browned chicken and onion and stir together; cover saucepan and simmer over low heat for 45 minutes or until chicken is cooked through and tender.
- Stir in mushrooms and olives and bring all to a boil; serve hot, coating with additional soy sauce if desired.
Nutrition Facts : Calories 708.8 calories, Carbohydrate 13 g, Cholesterol 204.3 mg, Fat 47.4 g, Fiber 2.3 g, Protein 53.9 g, SaturatedFat 12.6 g, Sodium 1463.7 mg, Sugar 4 g
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