Max Ermas Tuscan Chicken Food

MAX & ERMA'S TUSCAN CHICKEN RECIPE

Steps:

• Bake potatoes or boil pasta to serve with chicken.
• Preheat a broiler or charcoal grill to cook chicken.
• In a small bowl, combine chicken breasts, 2 tablespoons of olive oil and 1 teaspoon of ground black pepper. Stir to coat the chicken breasts.
• Wash and quarter mushrooms. Peel and cut onions into thin strips. Chop garlic, wash and quarter Roma tomatoes lengthwise. Drain artichokes and measure out remaining ingredients.
• Place chicken breasts in broiler or on grill and cook for 3 to 5 minutes.
• While chicken is cooking, prepare the topping for chicken in a large sauté pan. Heat 2 tablespoons of olive oil until it is hot add the onion and garlic and sauté until softened.
• Add the mushrooms and artichokes 2 teaspoons of black pepper, Italian seasoning and salt and continue cooking for 2 to 3 minutes.
• Turn the chicken breasts over to complete cooking on grill or broiler. Cooking time will vary depending on the thickness of the chicken and the temperature of the grill or broilers. Be sure that the chicken is cooked thoroughly.
• Add your favorite white wine to mushrooms and artichokes and reduce by 1/2 volume.
• Toss in Roma tomatoes and heat just until warm.
• Just before serving, toss in the whole butter until it is just melted.
• Place the chicken breasts on a platter or dinner plate and top with sauté pan of Tuscan vegetables.
• Serve with a baked potato, or angel hair pasta garnished with a nice large sprig of Italian parsley. Serve immediately and enjoy.

MAX & ERMA'S CHICKEN TORTILLA SOUP - SUE'S ORIGINAL CLONE

Steps:

• In a large (8-10 quart) stockpot combine and whisk together until smooth all eight cans of soup.
• Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chile powder, salt and pepper. Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.
• Add cilantro and chicken breast chunks. Simmer another hour.
• While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips. Heat oil and deep fry tortilla strips until lightly browned. Shred cheese.
• To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.

CHICKEN TORTILLA SOUP - MAX AND ERMA'S COPYCAT

Steps:

• In a large pot mix all soups until they appear to be somewhat smooth and well mixed.
• Then add the remainder of the ingredients to the salt and pepper. Bring the soup to a full boil and reducing heat to simmer for 1 hour stirring occasionally.
• While the soup is simmering cut the four chicken breasts in to small chunks. Cook them in a separate pan. Once the soup has simmered for an hour add the pieces of the cooked chicken to the soup. Let the soup remain on simmer for another hour. (This is a good time to see if you need to add more chili powder). Continue to stir the soup making sure nothing sits at that bottom of the pan for a long period of time.
• While the soup cooks the last hour, cut however many tortillas you want into thin slices. Take about 1/3 of them and throw them into the soup and allow them to cook with the soup. The remaining you can lightly fry in the oil until they are golden to place on top of the soup when it's done.
• Enjoy.

MAX & ERMA'S CHICKEN TORTILLA SOUP

Steps:

• Add all to large pot. Bring to a boil and simmer 1 hour. Can be topped with:.
• flour tortilla chips, cut into strips and fried.
• or shredded cheese.
• I did not add the cilantro, red chili powder, salt or pepper. (I forgot).
• I also used fat free soups where I could.
• This was still delicious.