Dinner Tonight Parisian Chicken Food

COUNTRY FRENCH CHICKEN

Country French Chicken image

Provided by Rachael Ray : Food Network

Time 44m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
Coarse salt and pepper
2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 creminis, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped to about 2 tablespoons
A handful flat-leaf parsley leaves, chopped
1 cup dry red wine
1 (32-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
Herb and Butter Noodles, recipe follows, as an accompaniment
Sugar snap peas, recipe follows, as an accompaniment
1/2 pound extra-wide egg noodles,cooked until just tender, about 6 minutes
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 tablespoon
A handful flat-leaf parsley leaves, chopped to about 2 tablespoons
Salt and freshly ground black pepper
1 1/2 pounds snap peas, rinsed and drained
2 teaspoons butter
1 teaspoon sugar
1/2 teaspoon (a couple of pinches) salt

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.

CHICKEN PARISIAN

Chicken Parisian image

A chicken recipe that uses cooked chicken breast for an easy dinner. Copied from an unknown library cookbook.

Provided by Barb in WNY

Categories Chicken Breast

Time 26m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken breast, sliced and cooked
2 (10 ounce) frozen broccoli
1/4 cup parmesan cheese, grated
4 ounces button mushrooms
1 tablespoon butter
3 tablespoons flour
1/8 teaspoon black pepper
1 1/2 cups milk
1/4 teaspoon nutmeg
10 1/2 ounces cream of mushroom soup
1/4 teaspoon Worcestershire sauce

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.

CHICKEN PARISIENNE

Chicken Parisienne image

Here is my favorite recipe, it is great served with baked potatoes and sugar snap peas on the side. What a delicious and easy meal to make....

Provided by Bear Rich

Categories Chicken Breast

Time 1h10m

Yield 1 Casserole, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 -4 whole boneless chicken breasts
2 tablespoons butter
1 cup sour cream
1/2 cup cooking sherry or 1/4 cup white vinegar
1 medium onion, sliced
1 (10 3/4 ounce) can cream of chicken soup

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.

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