Mitchells Opulent Chicken Food

"OPULENT" CHICKEN

Steps:

• Preheat oven to 375°F.
• Pat chicken dry and season both sides with paprika and salt and pepper. In a 10- to 12-inch heavy skillet heat 2 tablespoons butter over moderate heat until foam subsides and cook chicken, until golden brown, about 3 minutes on each side. With tongs transfer chicken to a 2 1/2- to 3-quart shallow baking dish or casserole. In a colander rinse artichoke hearts and drain on paper towels. Scatter artichoke hearts around chicken.
• Slice mushrooms. Wipe out skillet and in it heat remaining 4 tablespoons butter over moderate heat until foam subsides. Add mushrooms, tarragon, and salt and pepper to taste and cook, stirring, until liquid given off by mushrooms is evaporated. Add flour and cook over moderately low heat, stirring, 3 minutes. Add Sherry or Marsala and broth and bring to a boil, stirring. Simmer sauce, stirring, 5 minutes and pour over chicken.
• Cover baking dish or casserole with foil or a lid and bake mixture in middle of oven 40 to 45 minutes, or until chicken is cooked through.

OPULENT CHICKEN

Steps:

• Clean and skin breast and place in bottom of 9X13 dish.
• cover completely with sliced cheese.
• Mix together soup, sour cream and lemon juice.
• Pour over top of chicken covering completely.
• Mix cracker crumbs with butter and sprinkle over the top of sauce.
• (Crumbs should cover sauce completely).
• Bake at 275 for 2 1/2 hours uncovered.
• (You may want to put a drip pan underneath depending on how full the dish is).

MITCHELL'S OPULENT CHICKEN RECIPE

Steps:

• Coat chicken with paprika, salt and pepper. Saute chicken in butter until brown. Transfer to casserole. Saute' sliced mushrooms and cut-up artichoke hearts in butter for about 5 minutes. Add more butter if needed. Add the tarragon. Sprinkle with flour and stir in sherry and bouillion and stir like mad. Simmer for five minuts or until gravy is smooth. Cover casserole and bake for 45 minutes.