Chicken Opulent Food

OPULENT CHICKEN

Steps:

• Clean and skin breast and place in bottom of 9X13 dish.
• cover completely with sliced cheese.
• Mix together soup, sour cream and lemon juice.
• Pour over top of chicken covering completely.
• Mix cracker crumbs with butter and sprinkle over the top of sauce.
• (Crumbs should cover sauce completely).
• Bake at 275 for 2 1/2 hours uncovered.
• (You may want to put a drip pan underneath depending on how full the dish is).

CHICKEN OPULENT

Steps:

• 1. Season chicken with salt, pepper and paprika. Saute in butter. Put chicken in a casserole dish. Put artichoke hearts in skillet and saute with mushrooms and tarragon for 5 minutes.
• 2. Spoon artichoke heart mixture over chicken in casserole. Sprinkle flour over leftover juices in skillet; add sherry and chicken broth and stir and simmer for 5 minutes. Pour this sauce over casserole;
• 3. Cover and bake at 350 to 375 for 45 minutes. This may be done ahead of time and reheated. Serves 4

CHICKEN WITH MUSHROOMS AND WINE

Steps:

• Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
• Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
• Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
• Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
• Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
• Transfer the chicken to a plate and cover loosely with foil to keep warm.
• Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
• With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
• Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
• Garnish with chopped parsley.

POULET à L'ESTRAGON

Steps:

• For the Poulet à l'Estragon
• Bring a large pot of salted water to a boil and set a bowl of ice water on the side. Score an X on the bottoms of the tomatoes. Boil them for 5 seconds, or until the skins loosen on the bottoms. Strain and peel under cold running water; set aside.
• In a 5-quart braising pan over medium-high heat, melt the butter with the oil. Season the chicken on all sides with salt and pepper.
• Add the chicken to the pan skin side down and sear until golden brown on both sides, about 10 minutes total. Transfer the chicken to a platter, set aside, and strain all but 1 tablespoon fat from the pan.
• Reduce the heat to medium and add the shallots and onions to the pan. Cook, stirring, until the shallots are soft. Add the tomato paste and flour and cook, stirring, for another minute. Add the vinegar, bring to a simmer, then stir in the chicken stock. Bring to a simmer, making sure to scrape the bottom of the pan. Return the chicken to the pan with half of the tomatoes and the tarragon. Cover and simmer for 10 minutes, stirring occasionally. Add the remaining tomatoes, cover, and simmer for another 20 minutes, or until the chicken is cooked through.
• For the Rice Pilaf
• Rinse the rice with cold water until it runs clear. Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until translucent. Add the rice and stir to coat. Add the butter, chicken stock, salt, bay leaf, thyme, and tarragon and bring to a simmer. Cover and cook undisturbed over low heat for 10 to 15 minutes. Turn off the heat and rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork.
• For the Yellow Wax Bean Fricassée
• Bring a large saucepan of salted water to a boil. Add the beans and boil for 4 minutes, or until tender. Strain, return the beans to the pan over medium-low heat, and toss with the butter. Season with salt and pepper and toss in the tarragon leaves just before serving.