PARTY CHICKEN
"After trying this at a church dinner, I knew it would be well liked by family and friends," pens Eva Snyder Widmyer from Lahmansville, West Virginia. The dish features tender chicken and dried beef in a creamy sauce.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a greased 13-in. x 9-in. baking dish, arrange beef slices to evenly cover bottom of dish. Top with chicken breasts. Combine the soup and sour cream; pour over chicken. , Bake, uncovered, at 350° for 35 minutes or until the chicken juices run clear. Serve over rice if desired.
Nutrition Facts : Calories 244 calories, Fat 10g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 663mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
DINNER PARTY CHICKEN
Make and share this Dinner Party Chicken recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Gently pound chicken to 1/4 inch thickness.
- Heat olive oil, cook and brown the chicken on both sides for 10 minutes.
- Place in baking dish.
- Top each piece with a quarter of the brie and 2 T of the preserves.
- Sprinkle with the almonds.
- Bake at 400* for about 8 minutes, until cheese melts and chicken is done.
Nutrition Facts : Calories 542.1, Fat 29.8, SaturatedFat 11.6, Cholesterol 125.1, Sodium 449.6, Carbohydrate 28.3, Fiber 1.5, Sugar 15.5, Protein 41.7
DINNER PARTY CHICKEN CURRY
Adapted from a 1974 Woman's Day magazine clipping tucked into my Great Aunt's recipe files. The clipping is splotched and well worn, a good sign that this was tried & enjoyed. This recipe has instructions designed for a dinner party - you prepare the curry earlier in the day, keep it ready in the fridge until shortly before your guests arrive (the earlier in the day part takes about and hour to cook, the final cooking takes 1 hours and 15 minutes, plus the time it takes to preheat your oven).
Provided by HeatherFeather
Categories Curries
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Melt half of the butter in a large pot or Dutch oven, then brown the chicken parts in batches; remove with tongs to a paper towel lined plate to drain.
- Drain fat from the pan, then add water and chicken bouillon powder, whisking to blend, and bring to a boil.
- Add chicken pieces back to the pan, lower the heat, cover, and simmer 20 minutes or until chicken is tender.
- Remove chicken pieces to a 3 quart casserole.
- Measure out 2 cups of the chicken broth from the pot, adding water if needed to get the correct amount; set aside for now.
- Melt remaining butter and saute onions and garlic in the butter until tender, about 5 minutes; remove from heat.
- Mix together flour, salt, and all seasonings, then sprinkle over the onions, stirring to coat well.
- Gradually mix in the 2 cups hicken brot until the mixture is smooth.
- Add tomatoes, crushing them slightly with your hands first.
- Bring to a boil, lower heat, cover, and let simmer 15 minutes, sitrring occasioanlly (should be thick).
- Grate the zest from the lime and measure out 2 tsp, then squeeze the juice and measure out 2 Tbsp- add both to the curry sauce, along with the yogurt.
- Pour sauce over the chicken, turning over the chicken pieces to coat evenly.
- Let cool 15 minutes, then cover and chill.
- Before your guests have arrived, preheat oven to 350 F and take the casserole out of the fridge, stirring once.
- Cover with foil and bake 35 minutes.
- While it is cooking, combine rice, bouillon powder,and oil in a 2 quart casserole; pour boiling water over rice and stir with a fork.
- Once the chicken casserole has been in the oven for the 35 minutes, add the rice casserole to the oven as well and cook both for 40 minutes.
- Fluff rice with a fork before serving.
- Serve portions of rice topped with chicken pieces and the sauce ladled over the top.
DINNER PARTY CHICKEN
Steps:
- Preheat the oven to 400 degrees F. Line a small baking sheet with aluminum foil and set aside.
- Toast the bread until light golden brown on both sides. Trim the toast using a 4-inch round cookie cutter and using a pastry brush, lightly coat 1 side of each toast with 1/2 teaspoon of the melted butter. Set aside on a wire rack to crisp. Reserve trimmed crusts and crumble into coarse bread crumbs to be used as garnish.
- In a large nonstick skillet or saute pan sear the ham slices until lightly golden, about 1 minute.
- Set aside.
- Season each chicken breast with 1/4 teaspoon of the Essence and season lightly with salt and pepper.
- In the already hot large skillet or saute pan, heat the oil over high heat. Add the chicken and sear until lightly colored, about 1 1/2 minutes per side. Transfer the chicken to the prepared baking sheet and cook until cooked through, 12 to 14 minutes.
- While the chicken breasts are finishing in the oven, make the pan sauce: Return the skillet to medium-high heat and melt 2 tablespoons of the butter in the fat and juices remaining in the pan. When the butter is foamy, add the shallots, salt, and pepper and cook, stirring, until the shallots are soft, about 2 minutes. Add the garlic and herbes de Provence and cook, stirring, for 30 seconds. Add the tomato paste, wine, and tomatoes; bring to a boil, and cook, stirring, until the wine is reduced, about 1 minute. Add the stock, return to the boil, and cook until the mixture is reduced by half, about 8 minutes.
- Add the heavy cream, stir, and place the chicken breasts in the pan. Top each chicken breast with a piece of ham and baste with the sauce; continue to cook until sauce is thick enough to coat the back of a spoon, about 5 minutes. Reduce the heat to low and swirl in the remaining 4 tablespoons butter, a piece or 2 at a time. Remove from the heat, adjust the seasoning to taste, and cover to keep warm until ready to serve.
- To serve, place 1 toast round in the center of 4 large plates and place 1 ham-topped chicken breast on top. Drizzle each portion with the sauce, garnish with chopped fresh parsley and the reserved bread crumbs and serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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Ratings 7Servings 5Cuisine AmericanCategory Dinner
- Season the chicken. Preheat oven to 450 F. In a small bowl, combine 1 Tbsp Kosher salt, 2 tsp garlic powder, and ½ tsp black pepper. Season the chicken thighs generously on all sides.
- Sear the chicken. Heat 2 Tbsp olive oil in a large cast iron or heavy bottom pan over medium-high heat. Add chicken thighs, skin side down, then cook for 5-6 minutes per side.
- Add the liquid. While chicken is cooking, combine ½ cup white wine (if using), ½ cup chicken stock, and 2 Tbsp sherry vinegar. When chicken is browned on both sides, pour the liquid into the pan.
- Roast with remaining ingredients. Scatter 2 cups shallots, 2 cups grapes, 1 cup kalamata olives, and 3 sprigs of rosemary on top, then bake for 15 minutes, or until juices run clear. Serve immediately.
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- The French Classic: Julia Child’s Coq au Vin. Read my full review of Julia’s Coq au Vin. First up, Julia Child – the great, classic, coq au vin: chicken in red wine with teeny tiny perfect browned mushrooms.
- The ’80s Star: Silver Palate Chicken Marbella. Read my full review of Chicken Marbella. Another very easy choice for our chicken champion bracket — Sheila Lukins’ Silver Palate Chicken Marbella, the darling of the ’80s and beyond.
- The Internet Sensation: Jamie Oliver’s Chicken in Milk. Read my original review of Jamie Oliver’s chicken in milk. This one was also an easy pick, since I myself, back in 2013, with the grand confidence and hyperbole of youth, proclaimed Jamie Oliver’s chicken in milk THE BEST CHICKEN EVER, probably (no one remembers caveats on the internet).
- The Insider Tip: Yotam Ottolenghi’s Roasted Chicken with Clementines & Arak. Read my full review of Ottolenghi’s recipe here. Which brings me to the final pick on this list, our dark horse, an Ottolenghi recipe from Jerusalem: chicken with fennel and clementines.
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- Braised Chicken Legs With Grapes and Fennel. There's nothing wrong with defaulting to chicken when you're trying to think of dinner party ideas. The key is to select a truly special chicken recipe, like this easy sweet-and-spicy braise, made with ribbons of fennel and juicy table grapes.
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- Broken Lasagna With Parmesan and All the Peas. Break long lasagna noodles into squares and suddenly you have makeshift fazzoletti, or handkerchief pasta.
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Reviews 4Category DinnerCuisine AmericanTotal Time 30 mins
- Bring a medium pot of water to a boil and add asparagus and carrots. Cook until veggies are tender, about 5 minutes. Drain and set aside.
- Put chicken and flour in a zippered bag with a pinch each of salt and pepper. Close and shake until chicken is coated.
- Melt 2 tablespoons of butter in a heavy deep skillet over medium high heat. Add chicken and cook until golden and cooked through, about 4-5 minutes per side (chicken should measure 165 degrees on an instant read thermometer. Remove and set aside.
- Add remaining butter to skillet along with the wine and bring to a simmer. Whisk in the tomato paste, followed by the cream. Simmer for 2-3 minutes, and finish by whisking in any juices from the plate where the chicken is resting. Season sauce to taste with salt and pepper.
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