Company Pan Chicken Food

COMPANY CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Coat the chicken breasts in the dressing mix.
• Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
• To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
• In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
• Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

20 MINUTE COMPANY CHICKEN

Steps:

• Heat a large skillet over medium-high heat then spray with nonstick spray. Season chicken breasts on both sides with seasoned salt and pepper then saute for 3-4 minutes on each side, or until cooked through. Remove chicken to a plate then tent loosely with foil and set aside.
• Turn heat down to medium (remove skillet from heat to cool for a couple minutes if using a cast iron skillet like the one pictured,) then add a drizzle of extra virgin olive oil to the skillet. Add shallots then saute until golden brown, 1 minute. Add prosciutto then saute until crisp, 3-4 minutes. Add garlic then saute for 30 more seconds. Add broth and butter then simmer until sauce has reduced and slightly thickened, 3-4 minutes. Add capers and a squeeze of fresh lemon juice, then plate chicken and serve sauce on top.

SHEET PAN SPRING CHICKEN DINNER

Steps:

• Preheat the oven to 425 degrees F.
• For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.
• Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.
• Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes.
• Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.
• Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more.
• For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper.
• To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.

COMPANY PAN CHICKEN

Steps:

• Place chicken pieces in 9x13 pan.
• Mix soups and sherry.
• Pour over chicken.
• Bake uncovered at 325* for 2 hours.
• About 20 minutes before cooking time is up sprinkle with cheese.

EASY COMPANY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. In a medium bowl, combine the soup, mayonnaise, curry powder and cheese. Mix well and pour mixture over chicken.
• Cover dish and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until chicken is cooked through and no longer pink inside. Remove cover for last 10 minutes of baking to lightly brown the top.