CHICKEN SUPREME
Steps:
- Bring the chicken to room temperature. Lay out on your cutting board and pat dry.
Nutrition Facts : ServingSize Serving, Calories 562 calories, Sugar 6.3 g, Sodium 551 mg, Fat 37 g, SaturatedFat 14 g, TransFat 0.2 g, Carbohydrate 14.6 g, Fiber 1.6 g, Protein 43.2 g, Cholesterol 175.2 mg
CHICKEN SUPREME
I found a wonderful cookbook at a garage sale last summer. It's 566 pages of recipes from the employees of Dayton's,Hudson's, and Marshall Fields. We tried this one and really loved it! It was submitted by Geri Phillips of Marshall Fields.
Provided by MizzNezz
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Saute chicken in butter until lightly browned.
- Place chicken in greased 8x8 baking dish.
- In skillet, saute mushrooms until lightly browned; add sour cream and soup.
- Cook and stir for 1 minute, scraping bits from bottom of pan.
- Add garlic salt and paprika.
- Pour mixture over chicken.
- Bake for 30-35 minutes, until juices run clear.
- Sprinkle cheese over chicken; bake another 10 minutes, until cheese is melted and bubbly.
CHICKEN SUPREME
Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two
Provided by Esther Clark
Categories Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
- Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
- Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
- Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.
Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium
GARDEN CHICKEN SUPREME
This is a really lovely springtime meal. I prefer to use rosemary on its own rather than herbes de provence. This is lovely with rice, but I prefer it with Couscous.
Provided by Belle Vix
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub the chicken breasts with the herbs.
- Peel and finely chop garlic and onions.
- Chop the courgettes, cut the peppers in half and remove seeds and white pith.
- Cut into wide strips.
- Heat 2 tbsps oil in a large pan, and fry the chicken for 8 minutes.
- Turn and fry for another 5 mins.
- Remove from pan and keep warm Add remaining oil, onions, garlic, peppers and courgette to the pan.
- Cook until vegetables soften.
- Add tomatoes with the juice, and season.
- Cover nad simmer for 10 minutes.
- Stir in the freshly chopped parsley and put teh chicken on top.
- Cover nad simmer for 10 minutes, garnish with Basil and serve.
Nutrition Facts : Calories 394.8, Fat 22.4, SaturatedFat 3.3, Cholesterol 68.4, Sodium 97.3, Carbohydrate 19.5, Fiber 4.7, Sugar 8.7, Protein 31
GARDEN CHICKEN SUPREME
An aromatic dish that really makes your mouth water. My house smells fabulous for days! I think its a Masterfoods recipe.
Provided by Alonwae
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rub the chicken fillets with dried herb mix.
- Peel and finely chop garlic and onions.
- Wash all the vegetables.
- Chop the zucchini.
- Cut the capsicums in half, remove the seeds and white pith and cut into wide strips.
- Heat 2 tablespoons of the oil in a large pan.
- Add the chicken and fry for 8 minutes.
- Turn over and fry for a further 5 minutes.
- Remove from pan and keep warm.
- Add the remaining oil, onions, garlic, zucchini and capsicums to the pan.
- Cook, stirring, for 10 minutes or until the vegetables soften.
- Add the tomatoes (with juice) and season.
- Cover and simmer for 10 minutes.
- Stir in parsley and place chicken on top.
- Cover and simmer for a further 10 minutes, garnish with basil and serve with either rice or couscous.
- (A variation with herb mix, try adding fennel or a touch of lavendar, to suit your tastes).
Nutrition Facts : Calories 403.8, Fat 22.5, SaturatedFat 3.4, Cholesterol 72.5, Sodium 101.9, Carbohydrate 19.8, Fiber 4.8, Sugar 8.7, Protein 32.6
CHICKEN SUPREME WITH TRUFFLE AND SAGE
Steps:
- For the chicken: Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back. Season the chicken with salt and pepper.
- Preheat the oven at 350 degrees F.
- In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
- For the sauce: Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
- Serve the chicken with oven-roasted Jerusalem artichokes, recipe follows.
- Preheat the oven at 350 degrees F.
- Cut the artichokes in half.
- In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.
BUTTER-ROASTED SUPREME OF CHICKEN WITH WILD MUSHROOM & POTATO GRATIN
This delicious Gordon Ramsay recipe is a reader favourite every Christmas - time you find out why
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 20
Steps:
- To make the gratin, peel and slice the potatoes no thicker than a 50p piece using a mandolin, if you have one. Bring the milk, cream, garlic, herbs and some seasoning to the boil in a large saucepan, then turn down the heat and simmer for a few mins.
- Slip the potatoes into the hot milk mixture and simmer for 10 mins until just cooked. Drain the potatoes in a colander over a bowl to catch the liquid - reserve the milk. While the potatoes are simmering, heat half the butter in a frying pan until foaming. Fry the mushrooms for 2 mins until just wilted, season with salt and pepper and set aside.
- Rub 2 small gratin dishes (or 1 medium) with the remaining butter, sprinkle over the thyme leaves and grate over some of the cheese. Fill the dishes halfway with potato slices, moisten with a little milk and grate over more cheese. Fill up the dishes with potato slices, add enough milk to cover, then top with the mushrooms and the rest of the cheese.
- For the chicken, mix about two-thirds of the butter with the lemon zest and half the juice, the parsley, paprika and some salt and pepper. Lift the skin slightly away from each breast, spread or pipe the flavoured butter under the skin, then stretch the skin back over. Chill up to a day in advance, if you like.
- Heat oven to 220C/200C fan/gas 7. Heat the remaining butter in an ovenproof frying pan until foaming. Pan-fry the chicken, basting constantly with the butter until starting to brown. Add the shallot, garlic, thyme and stock. Place the chicken, skin-side up in its pan, on the higher shelf of the oven, and the gratins on the lower shelf. Roast both for 25-30 mins, then remove the chicken and rest for 15 mins, while the gratins continue to cook.
- To finish, remove the chicken from the pan. Place the pan back on the heat, squeeze over the remaining lemon juice and bring everything to a hard boil. Pass the sauce through a sieve, pressing down firmly on all the soft shallot and garlic. Heat a drizzle of olive oil in another frying pan and reheat the leeks until they start to colour. With the gratins cooked, you are now ready to plate up.
- Line six leeks up in a row in the middle of each plate. Carve the chicken on a slant into five thick slices. Neatly fan out each chicken breast over the leeks. Spoon the sauce over the chicken and around the leeks, and serve with the potato gratin.
Nutrition Facts : Calories 1343 calories, Fat 108 grams fat, SaturatedFat 65 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 59 grams protein, Sodium 1.6 milligram of sodium
CHICKEN SUPREME
Chicken in a creamy sauce with bacon.
Provided by thebrowngirls
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fry the onion and garlic together in olive oil until soft and golden. Remove from pan.
- In same pan fry bacon until golden.Remove from pan.
- Fry chicken until cooked. Add the onion garlic and bacon to the chicken. Mix together.
- Add the stock liquid. Add the cream. Stir until coated. Heat until fully warmed through
- Serve with white rice.
GARDEN CHICKEN
This colorful, delicious casserole is not only flavor packed, but it is also a sight to behold. You can't beat this boutiful dish for family or company.
Provided by weekend cooker
Categories Chicken Breast
Time 1h
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
- With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
- In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
- Over medium high heat, gradually add broth, stirring constantly, until thick.
- Stir in cream and heat thoroughly.
- In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
- Transfer to a greased 9x13 inch casserole dish.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.
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- 1. __Remove chicken from the refrigerator__. Allow your chicken to come to room temperature. Season well with salt and black pepper and let it rest.
- 2. __Prepare the root vegetables__. Preheat oven to 425 degrees F. Wash all vegetables thoroughly and dry. Form a bed of rosemary, thyme and parsley in a roasting pan. Lay the vegetables on top, season with salt and seal tightly with aluminum foil, shiny side up.
- 3. __Cook the root vegetables__. Place roasting pan over medium heat on the stove top. Let the vegetables heat up, about 1 minute, until you hear crackling, then transfer pan to oven. Cook the vegetables until they are knife-tender, 30 to 40 minutes depending on size.
- 4. __Sear the chicken__. Place a large skillet over high heat and add grapeseed oil. When the oil in the pan is hot, lay the chicken skin-side down into the pan. Dump the garlic and thyme on top of the chicken in the pan and reduce to medium heat. Allow to cook, undisturbed, until skin releases and browns on the edges, about 4 minutes. To sear the sides, tilt the chicken to the edge of the pan, about 10 seconds per side.
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