Classy Chicken Food

CLASSY CHICKEN

Steps:

• Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
• Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.
• Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.

CLASSY CHICKEN

Steps:

• Cut chicken into bite-sized pieces and sprinkle with pepper. Saute in oil over medium heat until opaque, about 6 minute Drain.
• Cook broccoli or asparagus until tender crisp; drain and arrange in bottem of casserole dish.
• Place chicken on top.
• Mix together soup, mayonnaise, curry, and lemon juice and pour over chicken.
• Sprinkle with cheddar cheese and bake, uncovered, at 350 for 30-35 minutes.
• Serves 6.

CLASSY CHICKEN

Steps:

• Place the flour into a shallow dish.
• Season chicken with salt and pepper, and then dredge in flour.
• Shake off excess.
• Heat the butter in a large skillet over medium-high heat.
• Brown the chicken breasts on each side, about 3 minutes per side.
• Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor.
• Stir in the mustard.
• Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed.
• Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.
• Remove the chicken to a platter, and remove the pan from the heat.
• Stir sour cream into the pan liquid.
• If most of the liquid has evaporated, stir in a bit more wine or broth first.
• Season with salt to taste, and serve chicken with sauce poured over it.

CLASSY CHICKEN CASSEROLE

Steps:

• Place rice in bottom of lightly greased casserole dish.
• Combine tomatoes, garlic, onion, pepper, chili powder & water in bowl. Stir well. Pour 1/2 mixture over rice. Arrange chicken pieces on top of tomato layer & top with remaining tomato mixture.
• Bake covered in 325 degrees F oven for 1 1/2 hours, until chicken is cooked & all liquid is absorbed. Garnish with parsley.

CLASSY CHICKEN

Steps:

• Cut chicken into small bite size pieces and sprinkle with pepper.
• Saute slowly in oil over medium heat until white and opaque, about six minutes; drain.
• Cook broccoli just until tender crisp.
• Mix up chicken soup, mayonnaise, cooked rice, lemon juice and spices until well blended.
• Butter a 9 x 13 dish. Layer the broccoli, then chicken in the buttered dish and pour the soup mixture over top. (The broccoli starts to fall apart if you mix everything together).
• Bake uncovered at 350 degrees for 1 hour. (My oven takes 45 minutes at 325. Adjust time if required so that it does not get over-cooked at the edges.)
• Add the grated cheese in the last 20 minutes of baking.

CLASSY CHICKEN

Steps:

• Place the flour into a shallow dish; stir in salt and pepper. Dredge chicken in seasoned flour. Shake off excess.
• Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
• Pour the chicken broth and white wine into the skillet, and scrape up any fond from the bottom of the pan. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through, about 10 minutes.
• Add the zucchini and sun-dried tomatoes to the pan, then add garlic, capers and dill. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes more.
• Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.