French Country Chicken With Mushroom Sauce Food

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FRENCH COUNTRY SLOW COOKER CHICKEN



French Country Slow Cooker Chicken image

Easy, delicious, one dish meal. Found in the, "Simple 1-2-3 Slow Cooker," Cookbook. Edited on 6/1/09: Removed Cornstarch from recipe and changed white wine to be added at beginning of cooking after reading reviews.

Provided by Virginia Cherry Blo

Categories     One Dish Meal

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 medium onion, chopped
4 carrots, sliced
4 celery ribs, sliced
6 -8 boneless skinless chicken breasts (about 1 1/2 to 2 lbs)
1 teaspoon dried tarragon
1 teaspoon dried thyme
salt and black pepper
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (1 ounce) envelope dry onion soup mix
1/3 cup white wine (or 1/3 cup apple juice)

Steps:

  • Place onion, carrots, and celery in slow cooker. Arrange chicken over vegetables. Sprinkle with tarragon, thyme, salt, and pepper.
  • Pour soup over chicken. Sprinkle with dry onion soup mix and then pour in white wine. Cover; cook on HIGH 3 to 4 hours, stirring once during cooking.
  • Serve over rice.

Nutrition Facts : Calories 234.6, Fat 6.2, SaturatedFat 1.6, Cholesterol 79.6, Sodium 924, Carbohydrate 13.8, Fiber 2.3, Sugar 3.8, Protein 27.5

CHICKEN PAILLARDES & MUSHROOMS IN CREAMY COGNAC DIJON SAUCE



Chicken Paillardes & Mushrooms in Creamy Cognac Dijon Sauce image

The French really know how to do their chicken---quick, easy, and elegant--this dish is very simple to put together and impressive served to company, or for that special romantic candlelight dinner for two! Wonderful served with seasonal greens or a tossed salad, and Gratin Dauphinois - Potatoes Baked in Cream recipe #359440.

Provided by BecR2400

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts, pounded thin (1/3-inch)
1/2 teaspoon salt (fleur de sel)
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
8 ounces fresh white button mushrooms, thinly sliced
2 tablespoons cognac
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons French Dijon mustard
1 teaspoon herbes de provence, crushed or 1 tablespoon finely chopped fresh tarragon
1 tablespoon snipped fresh parsley, to garnish

Steps:

  • Season the chicken with the salt and pepper.
  • Heat the olive oil and the butter in a large frying pan over medium-high heat. Add the chicken and saute until cooked through, turning once (about 5 minutes total time). Transfer to a plate, cover with foil and keep warm.
  • Add the Cognac and the wine to the pan and deglaze, stirring to scrape up the brown bits. Now add the sliced mushrooms and saute for about 5 minutes until the mushrooms begin to soften and the sauce is reduced by half.
  • With a slotted spoon, remove the mushrooms to the plate of chicken, and keep warm.
  • Whisk in the cream, mustard and tarragon to the sauce and cook, continuing to whisk, about 2 minutes until thickened. Pour any juices that have accumulated on the plate into the sauce and whisk to combine.
  • Serve the chicken topped with the mushrooms and wine sauce, garnish with the snipped parsley. Wonderful served with a tossed salad and Potatoes Dauphinoise (recipe #359440).

COUNTRY FRENCH CHICKEN



Country French Chicken image

Adapted from Rachael Ray - 30 minute meals - A combination of boneless skinless tenderloins or breasts and thighs well lend to a more rustic, "cooked all day" taste. A very comforting meal on a cold day.

Provided by Sondra Beth

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
coarse salt & pepper
1 lb boneless skinless chicken tenders or 1 lb boneless skinless chicken breast, cut into chunks
1 lb boneless skinless chicken thighs, cut into chunks
2 tablespoons butter
2 shallots, chopped or 1/4 cup very finely chopped onion
3 small carrots, peeled and thinly sliced
10 cremini mushrooms, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped to about 2 TBS or 4 sprigs about 1 tbs dried tarragon
1 cup dry red wine
1 (32 ounce) can diced tomatoes in tomato puree or 1 (32 ounce) whole tomatoes, hand squeezed
fresh Italian parsley

Steps:

  • In a large skillet over medium high heat, warm the olive oil. Season the chicken with fresh ground salt & pepper, 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 mnutes 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 an juices run clear.
  • Top chicken with fresh flat leaf (Italian) parsley when serving.
  • Serve chicken with Herb and Buter Noodles and.
  • Sugar Snap Peas.
  • NOTE: Rachael recommended using a combination of both boneless skinless chicken breasts and thighs as it lends to a "cooked all day taste".

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