FARMHOUSE CHICKEN DINNER
Have diners running home with this Farmhouse Chicken Dinner. Our Farmhouse Chicken Dinner features veggies and a flavorful, creamy pan sauce.
Provided by My Food and Family
Categories Chicken Breast
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package.
- Spoon rice onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
- Add Neufchatel and remaining broth to liquid remaining in skillet; cook on medium-high heat 5 min. or until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.
Nutrition Facts : Calories 460, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 34 g
FARMHOUSE CHICKEN AND BISQUICK DUMPLINGS
An easy version of the farmhouse classic, these Bisquick Dumplings in a creamy chicken and vegetable gravy are total comfort food!
Provided by Blair Lonergan
Categories Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of butter and 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper; dredge in flour. Place the chicken in the pot, skin-side down, and cook for 7-8 minutes. Turn the chicken over and continue cooking for about 20 more minutes, or until chicken reaches an internal temperature of 165°F Smaller chicken pieces may be done sooner, while larger breasts may require extra time. Remove chicken to a cutting board.
- When the chicken is cool enough to handle, pick the meat off of the bones (discard the skin and bones).
- Wipe out the pot that you used for the chicken and then whisk together the soups and milk. Bring to a simmer over medium-high heat and whisk to a smooth consistency. Stir in the chicken, reduce heat to medium, and simmer for about 10 minutes. Stir in the peas and carrots and cook for 2 minutes to heat through. Add thyme and season with salt and pepper, to taste.
- In a medium bowl, stir together baking mix and milk. Drop the dough by tablespoonfuls into the simmering broth; do NOT stir the dumplings and do not let your simmer go too fast (or the dumplings will fall apart). Cook the dumplings, uncovered, over medium-low heat for 10 minutes. Then cover the pot with a lid and continue cooking the dumplings for about 10 more minutes (or until firm to the touch and cooked through). Stay at a gentle simmer - do not let the pot come to a full boil.
- Sprinkle with chopped fresh parsley and serve!
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 273.5 kcal, Carbohydrate 28.8 g, Protein 23.8 g, Fat 6.7 g, SaturatedFat 2.6 g, Cholesterol 60.9 mg, Sodium 786.4 mg, Fiber 1.2 g, Sugar 6.5 g, UnsaturatedFat 2.7 g
FARMHOUSE CHICKEN DINNER
Chicken breasts in a seasoned flour coating are pan-fried till golden brown, then simmered with carrots and onions in a flavorful skillet sauce, placed on hot cooked brown rice, and sprinkled with fresh parsley.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Mix flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low 20 min. or until chicken is done (165 degrees F).
- Meanwhile, cook rice as directed on package; spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
- Add Neufchatel and remaining broth to skillet; cook on high heat until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.
EASY HOMEMADE CHICKEN GRAVY FROM SCRATCH
Make and share this Easy Homemade Chicken Gravy from Scratch recipe from Food.com.
Provided by Mebriella
Categories Sauces
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan on medium high heat.
- Add the flour until it becomes a paste and slightly turns brown.
- Slowly incorporate the chicken broth with a whisk.
- Whisk constantly until it thickens.
- Once thickened, add the chicken drippings and serve hot.
FARMHOUSE CHICKEN AND NOODLES
A simple farmhouse classic, these old-fashioned Chicken and Noodles are total comfort food!
Provided by Blair Lonergan
Categories Dinner
Time 2h
Number Of Ingredients 12
Steps:
- Place the chicken breast-side up in a 6-8 quart Dutch oven or other heavy-bottomed pot. Arrange the celery, carrot, onion, bay leaf and thyme around the chicken. Add cool water to just barely cover the chicken. Sprinkle in the salt and pepper.
- Cover the pot and bring to a simmer. Cook for about 1 - 1 ½ hours, or until the chicken is falling apart. Turn off the heat and let it rest in the broth for 30 minutes.
- Remove the chicken from the broth and shred the meat into medium-size pieces. Discard the skin and bones.
- Strain the broth and return to the pot. Discard the vegetables and herbs.
- Return chicken to the pot with the broth. Bring to a simmer; add the noodles. Cook for about 6-8 minutes for wide egg noodles, or until the pasta is al dente (cooked, but still slightly firm). Turn off the heat; stir in lemon juice. Taste and season with additional salt and pepper, if necessary.
Nutrition Facts : ServingSize 2 cups, Calories 300 kcal, Carbohydrate 43 g, Protein 21 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 39 mg, Sodium 1351 mg, Fiber 2 g, Sugar 2 g
FRENCH FARMHOUSE GARLIC CHICKEN
Vampires beware! Actually, don't be put off by the large quantity of garlic in this recipe. When the garlic cooks, the flavor mellows out and it isn't overpowering at all (although you and your significant other may want to be sure you both eat dinner together!) Good served with either mashed potatoes or rice.
Provided by SharleneW
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse chicken and pat dry with paper towels.
- Season with salt and pepper.
- Heat oil over medium-high heat and add chicken and garlic (yes the whole cloves).
- Cook chicken until just brown on each side, turning once.
- Slowly add the 1/2 cup wine or broth, the 1/2 cup broth, lemon juice, basil and oregano.
- Cover and simmer for 6 to 8 minutes or until chicken is tender and no longer pink.
- Transfer chicken and garlic to a warm serving platter; and keep warm.
- In small bowl, stir together the flour and 2 tablespoons wine or broth.
- Stir in a couple of tablespoons of hot pan juices.
- Stir this mixture into remaining juices in pan.
- Bring to a boil.
- Cook and stir for 1 minute.
- Spoon over chicken.
Nutrition Facts : Calories 250.9, Fat 5.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 324.6, Carbohydrate 13.5, Fiber 0.9, Sugar 0.8, Protein 30.1
FARMHOUSE CHICKEN AND GRAVY
Easy, flavor-filled fried chicken w/gravy and only 166 calories. You will love being able to eat something you love without all the extra fat. This recipe proves that healthy eating is delicious. | Serving size: 3 oz chicken and 2 tablespoons gravy | (Recipe courtesy of American Heart Association: Love your heart recipe book, p. 45)
Provided by Petite Mommy
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium-high heat. Cook the flour for 2 minutes, or until light golden brown, stirring constantly. Transfer to a small bowl.
- Reduce heat to medium. Add oil to the skillet and swirl to coat bottom. Cook the chicken smooth side down for 3 minutes. Turn and cook for 3 more minutes or until no longer pink. Transfer to serving plate and cover with foil to keep warm.
- Meanwhile, whisk 1/4 cup of broth into bowl with browned flour until completely blended. Whisk in the remaining broth, milk, garlic powder, salt, and mustard. Pour into skillet, scraping with a falt spatula to dislodge any browned bits. Increase heat to medium high and bring to a boil. Cook for 4 minutes, or until reduced to about 1/2 cup, stirring frequently. Remove from the heat. Stir into the margarine. Spoon over chicken. Sprinkle with the green onions.
FARMHOUSE CHICKEN IN CREAMY PAN SAUCE
Make and share this Farmhouse Chicken in Creamy Pan Sauce recipe from Food.com.
Provided by Chef Diva Divine
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in resealable bag along with the flour;seal bag. Shake chicken around a bit to coat evenly. Set aside.
- Heat oil in a large skillet on medium heat . Add chicken and cook 5-6 minutes on each side or until cooked through. Remove chicken reserving drippings in the skillet. Cover chicken to keep warm.
- Add broth to the skillet. Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet.
- Add the cream cheese. Cook 2-3 minutes or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk.
- Return the chicken to skillet, turn over to coat both sides. Cook 2 minutes or til chicken is heated through.
- Transfer chicken to a serving platter. Sprinkle with parsley, and top with a cup of cherry tomatoes (quartered).
Nutrition Facts : Calories 352.5, Fat 24.1, SaturatedFat 9.9, Cholesterol 103.8, Sodium 301, Carbohydrate 5.4, Fiber 0.6, Sugar 1.2, Protein 27.5
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