Chicken Parisienne Food

SLOW COOKER CHICKEN PARISIENNE

Steps:

• Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
• In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
• Cover, and cook on Low for 6 to 8 hours.

CHICKEN PARMIGIANA

Steps:

• Preheat oven to 400 degrees F.
• Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
• Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

CHICKEN PARMIGIANA

Steps:

• Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.
• Cook the linguine until al dente.
• Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.
• Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.
• Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
• Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
• Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.
• Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade. Serve immediately.

CHICKEN PARISIENNE RECIPE - (3.6/5)

Steps:

• Place chicken in shallow baking dish. Combine remaining ingredients except paprika, and pour over chicken. Sprinkle generously with paprika. Bake in a preheated 350 degree oven for 45 minutes or until tender. Serve with hot, fluffy rice.

CHICKEN PARMIGIANA

Steps:

• Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
• Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
• Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
• Heat grill to High and cook the chicken for 5 mins each side, then remove.
• Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
• Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
• Serve with vegetables or salad and some pasta or potatoes, if you like.

CHICKEN PARISIENNE

Steps:

• Season breasts with salt and pepper. Brown chicken using the butter in skillet on both sides.
• Arrange chicken, onions, and mushrooms in a 13 X 9 baking dish.
• Combine soup, sour cream, and wine in separate bowl. Pour over chicken, onions, and mushrooms.
• Bake at 400 degrees for 45 to 50 minutes.
• During the last 5 minutes of cooking, sprinkle the Durkee french fried onions over the top.
• Serve with potaotes, rice, noodles, or couscous!

CHICKEN PARISIENNE

Steps:

• Season chicken with salt and pepper; melt butter in a skillet and brown chicken breasts on both sides.
• Arrange chicken in a 9 X 13 baking dish and top with sliced onion.
• In a large mixing bowl combine remaining ingredients, mix well and pour over chicken and onions.
• Bake at 450 degrees uncovered for 50 min to an hour.

CHICKEN PARISIENNE

Steps:

• Place chicken breasts skin side up in an 8 X 12 baking dish.
• Combine other ingredients (including mushroom liquid) and pour over chicken. Sprinkle with paprika.
• Bake at 350 degrees for 1 - 1 1/4 hours. Serve over hot rice.

PARISIAN CHICKEN SALAD

Steps:

• In a large salad bowl combine the greens, mushrooms, fennel, carrots, celery, artichokes, olives, and scallion, and toss the mixture to combine. Pat the chicken dry and season with the thyme, salt, and pepper. In a large nonstick skillet set over moderately high heat, warm the oil until hot, add the chicken, and saute it for 2 minutes. Turn and cook for 1 minute more. Transfer the chicken to a plate. Add the wine to the skillet and reduce it by half. Add the broth, whisk in the mustard, and return the chicken to the skillet. Simmer 2 to 3 minutes, or until the chicken is cooked through and springy to the touch. Transfer the chicken to a plate, reduce the remaining liquid to 1/2 cup, and pour it into a small bowl. Make the dressing: Add the olive oil, whisking, to the bowl of reduced cooking liquid and whisk in the vinegar and salt and pepper, to taste. Cut chicken into slices and add to the salad bowl. Pour juices from plate into dressing, whisking to combine, and drizzle over salad. Toss mixture until chicken and vegetables are well coated with dressing.

PARISIAN CHICKEN BITES

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, saute chicken and fennel in oil until chicken is no longer pink. Add green onion and rosemary; cook 1 minute longer. Remove from the heat., In a large bowl combine the apple, pecans, parsley and lime juice. Stir in chicken mixture; spoon into endive leaves., In a microwave, melt chocolate chips; stir until smooth. Stir in spreadable fruit and vinegar. Drizzle over appetizers.

SLOW COOKER CHICKEN PARISIENNE

Steps:

• Season chicken breasts with salt, pepper and paprika.
• Place in slow cooker.
• In a mixing bowl, combine wine, soup and mushrooms.
• In another bowl mix together sour cream and flour.
• Stir sour cream mixture into the mushrooms and wine.
• Pour over chicken in slow cooker.
• Sprinkle with additional paprika if desired.
• Cover, and cook on low for 6 to 8 hours.

CHICKEN PARISIAN

Steps:

• Place the chicken in the bottom of a 10-inch pie plate.
• Top each slice with several pieces of broccoli.
• Sprinkle with half the cheese.
• Top with mushrooms.
• Melt the butter over low heat in a small saucepan.
• Blend in the flour and pepper.
• Cook over low heat, stirring constantly, until the mixture is smooth and bubbly.
• Remove from the heat and gradually stir in the milk.
• Bring the milk mixture to a boil, stirring constantly, boil for 1 minute.
• Stir in nutmeg, soup and Worcestershire.
• Pour this mixture over the broccoli. Sprinkle with remaining cheese.
• Broil until the top is light brown and bubbly. 3 to 5 minutes.

PARISIENNE CHICKEN CREPES

Steps:

• Melt butter in saucepan.
• Blend in flour.
• Then add chicken broth and salt; stir and cook over moderate heat about 2 minutes or until thickened.
• Stir in mushrooms, cook for 1 minute. Remove from heat.
• Mix egg yolk with cream.
• Stir small amount of hot mixture into egg yolk.
• Then stir egg mixture into saucepan.
• Cook over low heat for another minute.
• Stir in chicken.
• In a large shallow baking dish, fill crepes with chicken mixture, fold over.
• Sprinkle with cheese.
• Bake in a 350F oven for 15 to 20 minutes.

CROCK POT CHICKEN PARISIENNE

Steps:

• Sprinkle chicken breasts lightly with salt, pepper, paprika and rosemary.
• Place in crock pot.
• Mix wine (or water), soup, and mushrooms until well combined.
• Pour over chicken.
• Cover and cook on low for 6 to 8 hours (or on high for 2 1/2 to 3 hours).
• Mix sour cream and flour and add during the last 30 minutes.
• Bon Appétit!

PARISIAN CHICKEN AND PASTA

Steps:

• Sauce Veloute: Melt butter and stir in flour,salt and pepper; gradually stir in chicken broth.
• Simmer 5 minutes stirring with wire whisk,until thick and smooth.
• Simmer 15 minutes stirring occasionally. Set aside.
• Tomato Sauce: Saute onions in oil 5 minutes.
• Stir in tomatoes, salt& pepper,bay leaf and thyme.
• Simmer 15 minutes; discard bay leaf. Set aside.
• Preheat oven 350*.
• Butter a 3 quart casserole.
• Saute chicken in 1 Tbsp butter 2-3 minutes.
• Season with salt& pepper.
• Combine 1/2 c.cream with 1 cup sauce veloute, tabasco sauce & green onions.
• Stir into chicken.
• Remove from heat.
• Melt remaining Tbsp butter and toss with pasta.
• Place 1/2 pasta in casserole.
• Cover with 1/2 tomato sauce.
• Repeat.
• Top with 1/2 cup cheese and entire chicken mixture.
• Blend remaining 1 cup Sauce Veloute with rest of cream.
• Spoon over chicken.
• Sprinkle with remaining cheese.
• Bake 45 minutes until bubbly and brown.
• Note:.
• This can be prepared the day before, refrigerated and heated in oven when you are ready to serve it. Enjoy!