Posh Chicken Breasts Supreme Food

CHICKEN BREASTS SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
• In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
• Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.

CRISPY BAKED CHICKEN SUPREME

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 baking dish.
• If the chicken breasts are super thick, I slice them in half, horizontally, to get breasts with a more even thickness, otherwise you can just pound them slightly to flatten out the thick end. Evening out the thickness of the meat means it will cook more evenly.
• Place the chicken breasts into the prepared pan.
• Stir together the sour cream and soup. Spread the sauce in an even layer over the top of the chicken breasts.
• Pour the contents of the stuffing box into a gallon-sized zip-top bag. Use a rolling pin to crush the stuffing mix into fine crumbs.
• Once the stuffing is crushed, add the Parmesan cheese to the bag. Shake the bag so all the crumbs and herbs form the stuffing are combined with the Parmesan.
• Sprinkle the Parmesan/stuffing mixture over the sauce on your chicken. Use it all. It will seem like a thick layer, but trust me, it's perfect!
• Distribute the butter slices over the top of the crumbs.
• Bake in a 350 degree oven for 45 minutes to an hour, depending on the thickness of your chicken breasts. Internal temperature of the chicken should be 165 degrees.

CHICKEN BREAST SUPREME

Steps:

• Flatten chicken breasts to 1/4-inch thickness.
• Sprinkle with salt and pepper.
• Heat 1 tablespoon each oil and butter in a large nonstick skillet to high. Cook chicken 4 minutes per side or until done (internal temp 170°F). Remove chicken to serving platter; keep warm.
• Add green onions, lemon juice, parsley and mustard to skillet; cook and stir 15 seconds.
• Add chicken broth and stir until smooth.
• Remove from heat and stir in remaining butter.
• To serve,I like to coat my chicken in the sauce or you can ladle some over each breast.

CHICKEN SUPREME

Steps:

• Bring the chicken to room temperature. Lay out on your cutting board and pat dry.

POSH CHICKEN BREASTS SUPREME

Steps:

• In a bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper, and garlic and stir well.
• Dip each uncooked chicken breast into the mixture and place in a 9x13" casserole dish. Divide and spoon any leftover mixture on top of the breasts. Cover with plastic wrap and refrigerate overnight.
• The next day, remove from the fridge and sprinkle a tablespoon of breadcrumbs on each breast. (More breadcrumbs can be used, if you want.).
• In a small saucepan, melt the butter. Remove from heat and add the sherry. Use half of the sauce to drizzle over each breast. Reserve the remaining half of the sauce for use later.
• Bake uncovered at 350 for 45-60 minutes.
• Remove from the oven and spoon over the remaining butter/sherry sauce and cook for another 15 minutes.
• Let stand for 5 minutes before serving. Add a small sprig of fresh parsley to each breast.

POACHED CHICKEN BREAST

Steps:

• Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
• Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.

BAKED CHICKEN BREASTS SUPREME

Steps:

• In a large resealable plastic bag, combine first 8 ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight., Place bread crumbs in a shallow bowl. Drain and remove chicken from marinade; coat each piece with crumbs. , Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 170°.

CHICKEN BREASTS SUPREME

Steps:

• Melt butter in medium non-stick fry pan.
• Saute chicken breasts until golden on both sides; remove from pan.
• Add onion to pan and saute until lightly browned.
• Return chicken to pan.
• Add bouillon mix and poultry seasoning; pour water over all.
• Heat to boiling; reduce heat; cover and simmer 10 to 15 minutes or until chicken is cooked.
• Remove chicken to heated platter; keep hot.
• Combine flour and evaporated milk until smooth; stir into pan juices.
• Cook and stir over medium heat until mixture boils and thickens.
• Pour sauce over chicken.
• Serve with rice or noodles.
• Enjoy!

BAKED CHICKEN BREASTS SUPREME

Steps:

• Heat oven to 350 degrees.
• In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted.
• Place chicken in baking dish, turning to coat with butter.
• Arrange chicken skin side up; bake uncovered 1 hour.
• Heat soup, cream and Sherry, stirring occasionally.
• Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms.
• Remove chicken from oven; drain fat from dish.
• Pour soup mixture over chicken.
• Cover tightly; cook 15 to 20 minutes longer or until fork tender.

CHICKEN SUPREME

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.

CHICKEN BREASTS SUPREME

Steps:

• Season the chicken with the salt and pepper, and paprika.
• In large skillet melt the butter and brown the chicken.
• Place chicken in baking dish.
• In a saucepan combine the mushroom soup, mushrooms, milk, cheese,onion, and Worcestershire sauce.
• Cook over low heat until the cheese melts.
• Remove from the heat and stir in the sour cream, blending well.
• Pour over the chicken and cover tightly with foil.
• Bake in a 350 dregee oven for 45 minutes.
• Uncover and bake 30 minutes more, basting occasionally with the sauce.
• Serve with rice, using the sauce as a gravy.