Sonoma Chicken Food
SONOMA CHICKEN
Make and share this Sonoma Chicken recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the chicken and pat it dry with paper towels. Cut it crosswise into 8 equal pieces. With the cut side up, use the palm of your hand to flatten each piece to slightly less than 1/2-inch thickness. Sprinkle both sides of the chicken pieces with some of the rosemary, garlic powder, salt, and black pepper, and set aside.
- Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for about 2-3 minutes on each side or until nicely browned and no longer pink inside. Remove the chicken from the skillet and set aside to keep warm.
- Add the onion rings, mushrooms, and 1 tablespoon of the broth to the skillet. Cover and cook, stirring frequently, for a couple of minutes or until the onions and mushrooms start to brown and begin to soften. Add a little more broth if the skillet becomes too dry, but only enough to prevent scorching.
- Add the remaining broth, wine, and tomatoes to the skillet mixture and bring to a boil. Reduce the heat to medium-low, cover, and cook for about 3 minutes or until the tomatoes have softened. Raise the heat to medium-high and cook uncovered, stirring frequently, for several minutes or until about 1/4-1/3 cup of liquid remains in the skillet.
- To serve, place some of the chicken on each of 4 serving plates. Top each serving with some of the vegetable mixture, pan juices, and a sprinkling of parsley. Serve hot.
SONOMA CHICKEN SALAD
After having the Sonoma Chicken Salad at Costco I was on a search to find a recipe to duplicate the taste. I found a good recipe on Wholefoods.com and tweaked it a bit. Of course, it's not exactly the same but I think it is very close. My sister says it reminds her of thanksgiving.
Provided by mamadelogan
Categories < 60 Mins
Time 35m
Yield 1/2 cup, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
- Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
- When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.
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Servings 8Calories 350 per servingTotal Time 40 mins
- In a bowl, whisk together mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to use. This can be prepared up to 2 days ahead.
- Place chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through.
- Remove cooked chicken breasts from pan, cool at room temperature for 20 minutes, then cover and refrigerate until cold.
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