COUNTRY FRENCH CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 44m
Yield 4 servings
Number Of Ingredients 22
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.
FRENCH-STYLE CHICKEN WITH PEAS & BACON
This creamy one-pot chicken dish is a great-value way of feeding the whole family
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
- Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
- Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.
Nutrition Facts : Calories 379 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.6 milligram of sodium
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
FRENCH COUNTRY CHICKEN WITH MUSHROOM SAUCE
Categories Chicken Low Sodium
Number Of Ingredients 9
Steps:
- Place the chicken breasts between wax paper and pound with a mallet to flatten. Cut each piece in half lengthwise. Cover with plastic wrap and refrigerate until firm. In a small frying pan, heat 1 tablespoon of the olive oil over medium heat. Add the shallots and saute for about 3 minutes. Add the mushrooms and cook for 2 minutes more, stirring occasionally. In a small bowl, whisk together the flour and wine until all the lumps are gone. Add the flour mixture to the shallots and mushrooms. Stir in the chicken stock and cook over medium-high heat. Stir until the sauce thickens, about 5 minutes. Remove from heat and add the rosemary. In a large, nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chicken and saute until no longer pink or until a thermometer inserted into the chicken reads 170 F, about 5 minutes. To serve, transfer 2 chicken breast halves onto each plate. Spoon mushroom sauce over the chicken and garnish with parsley. Serve immediately.
FRENCH COUNTRY CHICKEN
This lovely dish is very tasty and so easy to prepare. Add some roasted asparagus, crusty rolls, a bottle of wine and some soft candlight, and you've got the perfect romantic dinner for two. You can easily double or triple the recipe for a dinner party.
Provided by AngelaTN
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Rub each chicken breast with butter, then coat with breadcrumbs.
- Place in greased 8x8 baking dish.
- Cook for 15 minutes.
- Remove from oven, and top each breast with a slice of muenster.
- Pour wine evenly on top of the chicken.
- Return to oven and bake an additional 15 minutes.
FRENCH COUNTRY CHICKEN WITH HERBS AND HONEY
Make and share this French Country Chicken With Herbs and Honey recipe from Food.com.
Provided by Boo Chef in West Te
Categories Chicken Breast
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin-side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent with foil.
- 2. Pour off all but 1 tablespoon fat from skillet. Add artichokes and cook until lightly browned, about 3 minutes; transfer to platter with chicken. Add broth, honey, herbs, and any accumulated chicken juices to skillet and simmer, scraping up any browned bits, until reduced to ¼ cup, about 3 minutes. Off heat, whisk in butter and vinegar. Pour sauce over chicken and artichokes. Serve.
Nutrition Facts : Calories 317.5, Fat 22.1, SaturatedFat 9.8, Cholesterol 76.9, Sodium 86.6, Carbohydrate 14, Fiber 2.5, Sugar 8.7, Protein 17.6
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