Friday Night Bistro Chicken Food

BISTRO CHICKEN

Steps:

• If cooking on stove top: Preheat oven to 375 degrees.
• In an ovenproof skillet, melt butter and olive oil over medium-high heat.
• Sprinkle the chicken breasts with salt and pepper (to taste).
• Panfry the chicken until both sides are golden but the chicken is not cooked through.
• Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
• Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
• Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
• If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.

CHICKEN, SPINACH AND ROTINI SALAD

Steps:

• Boil pasta in salted water as directed on the package.
• Drain, rinse, drain.
• Put pasta in a large bowl.
• In a small frying pan, combine the sesame seeds and 1/4 cup of the oil.
• Cook over med-low heat until seeds are golden (about 2 minutes).
• Remove from heat and let cool.
• Stir in remaining oil, soy sauce, vinegar, sugar, salt and pepper.
• Pour over the cooked pasta.
• Add chicken and toss gently.
• Cover and chill for at least 2 hours.
• When ready to serve, add parsley, onion and spinach and toss gently.

BISTRO CHICKEN WITH PEPPERS

Steps:

• Preheat broiler.
• Cut bell peppers in half lengthwise, and discard seeds and membranes.
• Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
• Broil 15 minutes or until blackened.
• Alternately, you can blacken the skins on a gas range.
• Place the peppers in a paper or zip-top plastic bag; seal.
• Let stand 20 minutes.
• Peel and cut into strips; set aside.
• Combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste.
• Rub garlic mixture over chicken.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add chicken; cook 5 minutes or until golden, turning once.
• Add onions; cook 1 minute, stirring frequently.
• Add broth, curry, tarragon, and crushed fennel.
• Cover, reduce heat, and simmer 8 minutes.
• Add peppers; cook 5 minutes or until chicken is done.
• Serve with rice or potatoes.

FRIDAY NIGHT BISTRO CHICKEN

Steps:

• In a large oven-proof skillet or dutch oven, melt the butter and heat the oil over medium-high heat.
• Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper (estimated amount) to season.
• Brown chicken in skillet until both sides are golden but chicken is not cooked all the way through.
• Transfer chicken to a plate; set aside.
• Add shallots to skillet; cook and stir for 3-4 minutes or until softened.
• Add in tomatoes with juices and thyme; cook and stir 4-5 minutes or until the sauce has reduced some.
• Add in the soup; cook and stir occasionally 4 minutes; season with the remaining salt and pepper if desired.
• Return chicken breasts to the skillet; sprinkle breasts with cheese.
• Bake uncovered, in 375° oven about 20 minutes or until cheese is melted and chicken is cooked.