Country Chicken Dinner Food

COUNTRY CHICKEN WITH GRAVY

Steps:

• In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.

COUNTRY CHICKEN DINNER

Steps:

• In round 3 qt microwaveable glass casserole, combine the water, milk and maragarine. Microwave, uncovered, on high for 4 to 5 minutes until boiling.
• Gradually add pasta while stirring.
• Stir in contents of seasoning packet, frozen vegetables, chicken and basil.
• Microwave, uncovered, on high 14 to 15 minutes, stirring gently after 7 minutes. Sauce will be thin, but will thicken upon standing.
• Let stand 4 to 5 minutes or until desired consistency. Stir before serving.

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
• Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
• Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

CREAMY COUNTRY CHICKEN

Steps:

• In lg pot, saute onion, carrot, and celery in butter until tender, remove and set aside.
• In same pot, brown chicken on both sides.
• Remove chicken and keep warm.
• To pot, add wine, simmer until reduced by half.
• Add broth and seasonings.
• Return chicken and sauted veggies to pot.
• Simmer for 5-6 minutes, until juices run clear.
• Remove chicken and place on serving platter.
• Mix flour and milk; add to pot, bring to a boil.
• Cook and stir for 2 minutes.
• In skillet, saute mushrooms in 1 T butter until browned.
• Spoon mushrooms over chicken.
• Spoon sauce over chicken and mushrooms.

COUNTRY FRIED CHICKEN

Steps:

• Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
• Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
• Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
• Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
• Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.

COUNTRY STYLE CHICKEN AND VEGETABLES

Steps:

• Heat oven to 400 degrees. Coat 2 large flameproof roasting pans with non-stick cooking spray.
• In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil.
• In a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons herb mixture. Spoon into roasting pans, dividing equally between the two.
• Brush remaining herb mixture over chicken pieces. Place chicken, skin side up in pans and arrange the vegetables around them.
• Bake in 400-degree oven for 45 minutes. Then add 1/3-cup chicken broth to each roasting pan. Baste the chicken with pan juices. Continue to bake for 15 minutes longer.
• Remove the chicken and vegetables to a serving dish, keep warm.
• Place one pan over medium heat on stovetop. Add cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan, pour through strainer to a small bowl. Repeat with remaining roasting pan and chicken broth.
• Pour pan juices over chicken and vegetables and serve.

COUNTRY CHICKEN

Steps:

• Heat skillet with oil on medium high heat.
• Wash chicken and place in bread cumb mix, coat chicken by pressing and turning to coat all sides.
• Place chick in pan and cook 6-8 minutes turning to cook both sides until crispy and golden brown.
• Stir tomatoes, green peppers, onions and seasonings into pan with drippings saute until onions are translucent.
• Stir in gravy mixture and slowly add 1 1/2 cups water while constantly stirring so that sauce is smooth.
• Bring to a simmer and let cook for 3-5 minutes until done.
• Serve sauce over chicken.

COUNTRY CHICKEN

Steps:

• In a large skillet, brown chicken in oil on all sides. Remove and keep warm. Drain. In the same skillet, cook bacon over medium heat until almost crisp. Add green pepper and onion; saute until vegetables are tender. Drain. , Return chicken to skillet. Add the water, mushrooms, tomato, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear., Remove chicken and keep warm. Discard bay leaf. , In a small bowl, combine flour and broth until smooth. stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and noodles.

COUNTRY-FRIED CHICKEN WITH GRAVY

Steps:

• Preheat oven to 350F.
• Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat pounder or rolling pin; set aside.
• Combine flour and pepper in a shallow dish.
• Pour buttermilk into a second dish.
• Spread crushed crackers on a plate.
• Dredge chicken breasts, one at a time, in seasoned flour.
• Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
• Heat oil in a 12-inch skillet over medium-high heat.
• Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through.
• Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm.
• Put remaining cracker crumbs into pan and lightly brown.
• Stir mushroom soup into drippings and crumbs.
• Combine remaining buttermilk and flour; add to soup mixture.
• Add additional milk as needed.
• Bring to a boil, stirring; remove from heat.
• Serve chicken accompanied by gravy.

COUNTRY FRIED CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat., In a large skillet, heat 1/4 in. of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. ,

COUNTRY-STYLE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with butter. , Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink. Meanwhile, prepare rice according to package directions. Serve with chicken.

COUNTRY STYLE BARBECUED CHICKEN

Steps:

• Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Arrange chicken in the baking dish. Pour sauce over the chicken.
• Bake 25 minutes in the preheated oven, or until chicken juices run clear.