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
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 DINNER
A warm-hearted supper chock-full of comfort that is so easy to prepare it will quickly become a weekend staple. Enjoy!!
Provided by Chef mariajane
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour and pepper in shallow dish. Add chicken; toss lightly to evenly coat both sides with flour mixture, Shake off excess flour mixture.
- Heat dressing in a large nonstick skillet on medium heat. Add chicken, meatside down; cook 5-6 minutes or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 minutes or until carrots are tender and chicken is cooked through.
- Meanwhile, prepare rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from stew; place over rice; cover to keep warm.
- Add cream cheese spread and remaining broth to skillet; increase to high. Cook until cream cheese spread is melted and sauce is well blended, stirring occasionally. Reduce heat to medium-low; simmer 3-5 minutes or until sauce is slightly thickened, stirring occasionally, Spoon over chicken and vegetables; sprinkle with parsley.
Nutrition Facts : Calories 286.1, Fat 9, SaturatedFat 3.5, Cholesterol 13.5, Sodium 399.5, Carbohydrate 45.7, Fiber 2.6, Sugar 6, Protein 5.5
FARMHOUSE DINNER
After a hard day of working on our farm, we look forward to a down-home dinner like this. Buttered bread crumbs enhance the mellow flavor of cream-style corn. -Deborah Binstock, South Heart, North Dakota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In a large bowl, combine eggs and milk. Add the corn, soft bread crumbs, onion, mustard, salt and beef. , Transfer to a greased 9-in. square baking dish. Toss dry bread crumbs with butter; sprinkle over meat mixture. Bake, uncovered, at 350° for 30 minutes or until golden brown. Sprinkle with parsley if desired.
Nutrition Facts : Calories 292 calories, Fat 14g fat (6g saturated fat), Cholesterol 120mg cholesterol, Sodium 843mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
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 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.
Nutrition Facts : Calories 659.6 calories, Carbohydrate 41.5 g, Cholesterol 164 mg, Fat 28.5 g, Fiber 5.4 g, Protein 54.4 g, SaturatedFat 10.2 g, Sodium 647.1 mg, Sugar 6 g
FARMHOUSE CHICKEN
This dish gets its great flavor from dressed-up canned soup and its ease of preparation from stuffing mix. In less than an hour, I can assemble this casserole, bake it and put it on the table.- Alice Faye Ellis, Elkton, Oregon
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Prepare stuffing mix according to package directions; set aside. Place the chicken in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the soup, milk, celery, onion, salt and pepper; pour over chicken. Top with stuffing. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts :
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
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