Broccoli Chicken Fettuccini Alfredo

Ingridients

1/2 pound dry fettuccine pasta

1 cup fresh chopped broccoli

2 tablespoons butter

1 skinless, boneless chicken breasts

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup milk

1/2 cup grated Parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.

Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.

Spanish Chicken

Ingridients

2 pounds boneless chicken thighs

1 quart boiling water

1/2 teaspoon salt

5 onions, cut into 2 inch pieces

5 large green bell peppers, cut into 2 inch pieces

1 (8 ounce) jar chili sauce

1 (15 ounce) can tomato sauce

1 cup ketchup

Directions

Prep 15 m

Cook 6 h Ready In 6 h 15 m

Place chicken in a large slow cooker. Pour in enough boiling water to completely cover the chicken, and add 1/2 teaspoon salt. Cover, and set slow cooker to HIGH. Cook until the chicken meat turns white.

Add the peppers and onions. Simmer until peppers and onions get a little tender, about 10 minutes. Stir in tomato sauce, chili sauce, and ketchup. Cover, set slow cooker to LOW, and cook for about 6 hours.

Creme Fraiche Chicken

Ingridients

6 skinless, boneless chicken breast halves

1/4 cup white wine

salt and pepper to taste

1 (8 ounce) package pasta, your choice of shape

1 large white onion, chopped

1 tablespoon chopped garlic

2 (8 ounce) packages sliced fresh mushrooms

2 cups creme fraiche

1/2 cup grated Parmesan cheese for topping

3 tablespoons sour cream

Directions

In a large skillet, saute chicken breasts in oil over medium high heat. Once breasts are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear.

Meanwhile, To Cook Pasta: Bring a large pot of salted water to a boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain.

When chicken is cooked, remove from skillet and cube. Set aside. Saute onion and garlic in remaining juices. Once onions are translucent, add mushrooms and saute until soft. Add cubed chicken, creme fraiche and sour cream (to desired thickness). Stir all together and heat through. Put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated Parmesan cheese.

Saucy Chicken Cordon Bleu

Ingridients

4 skinless, boneless chicken breast halves

4 slices ham

4 slices Swiss cheese

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

2 eggs, beaten

1/3 cup milk

1 cup dry bread crumbs

1/4 cup olive oil

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 pound fresh mushrooms, sliced

1/4 teaspoon garlic powder

1/8 teaspoon curry powder

1/4 cup white wine

1/2 cup sour cream

2 sprigs fresh parsley, for garnish

Directions

Preheat oven to 350 degrees F (175 degrees C).

Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk. Dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. Heat oil in a large skillet and fry chicken in hot oil until golden brown. Set aside.

To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9x13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.

Caper Chicken Cacciatore

Ingridients

1 (4 pound) chicken, cut into pieces

salt and pepper to taste

1/4 cup olive oil

2 onions, thinly sliced

1/2 cup fresh sliced mushrooms

1 (14.5 ounce) can stewed tomatoes

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup white wine

1/4 cup pitted green olives

1/4 cup black olives

2 tablespoons capers

8 ounces pepperoni sausage, sliced

Directions

In a large skillet heat oil over medium heat. Season chicken pieces with salt and pepper to taste and brown chicken in hot oil. Remove chicken from skillet. Set aside.

In same skillet saute onions and mushrooms until translucent. Return chicken to skillet and add the tomatoes, soup and wine. When liquids start to simmer add the green olives, black olives, capers and pepperoni. Cover skillet and let simmer for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Remove skillet cover, pour skillet mixture into a 9x13 inch baking dish and bake in preheated oven for about 15 minutes, until chicken is tender and juices run clear.

Coq au Vin alla Italiana

Ingridients

4 pounds dark meat chicken pieces

1 tablespoon vegetable oil

5 cloves crushed garlic

1/2 cup all-purpose flour

1 teaspoon poultry seasoning

3 (4 ounce) links sweet Italian sausage, sliced

1 cup chopped onion

3 carrots, sliced

1/2 pound fresh mushrooms, sliced

1/2 teaspoon dried rosemary

1 cup red wine

1 (14.5 ounce) can whole peeled tomatoes

salt and pepper to taste

Directions

Prep 10 m

Cook 50 m

Ready In 1 h

Add the wine and tomatoes; stir. Cover and let simmer over low heat for 25 minutes. Season with salt and pepper to taste and let simmer for another 10 minutes. Let cool covered for 10 minutes, then serve.

Garlic Wine Chicken

Ingridients

1 skinless, boneless chicken breast half - pounded thin

1 tablespoon vegetable oil

1/4 cup all-purpose flour

ground black pepper to taste

1/2 tablespoon chopped garlic

4 mushrooms, chopped

1/2 lemon

1 1/2 cups Chablis or other dry white wine

2 tablespoons butter, room temperature

2 ounces cooked angel hair pasta

Directions

Prep 15 m

Cook 10 m

Ready In 25 m

In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes.

Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.

Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.

Chicken Parmigiana

Ingridients

1 egg, beaten

2 ounces dry bread crumbs

2 skinless, boneless chicken breast halves

3/4 (16 ounce) jar spaghetti sauce

2 ounces shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.

Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Granny's Smothered Chicken

Ingridients

1 quart vegetable oil for frying

1 (4 pound) chicken, cut into pieces

salt and pepper to taste

1 1/2 cups all-purpose flour

8 red potatoes, quartered

3 whole cloves

Directions

In a large skillet, heat oil for frying. Season the chicken pieces with salt and pepper to taste. Flour the chicken lightly twice. Drop coated chicken into hot oil slowly to prevent splatters. Fry until golden brown, about 12 to 15 minutes.

Meanwhile, boil the potatoes in a large pot of boiling water. When potatoes are soft, remove from heat. Save the 'potato water'.

When chicken is done, drain the oil out of the skillet and place the potatoes in the skillet with the chicken. Slowly pour the 'potato water' over the skillet mixture. Add whole cloves, cover and simmer. As the mixture sets it prepares its own gravy in the skillet, so the longer it simmers, the better! When the consistency is to your taste, remove from heat and serve.

Hunter Style Chicken

Ingridients

4 tablespoons olive oil

1 (3 pound) whole chicken, cut into pieces

6 slices bacon, diced

2 onions, chopped

1 cup fresh sliced mushrooms

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 teaspoon salt

freshly ground black pepper

1 cup white wine

1 pound tomatoes, diced

Directions

Heat oil in a large skillet; brown chicken; remove. Add bacon and saute over medium heat for about 2 minutes.

Add onions and mushrooms and continue to saute until onions are translucent. Return chicken to skillet; sprinkle with parsley, basil, salt and pepper. Add wine and tomatoes. Cover and let simmer for 25 to 30 minutes, turning chicken once during cooking. Remove chicken from skillet and pour sauce over chicken.

Italian Chicken Marinade

Ingridients

1 (16 ounce) bottle Italian-style salad dressing

1 teaspoon garlic powder

1 teaspoon salt

4 skinless, boneless chicken breast halves

Directions

Prep 15 m

Cook 15 m

Ready In 4 h 30 m

In a shallow baking dish, mix the salad dressing, garlic powder, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.)

Preheat the grill for high heat.

Lightly oil grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

Chicken Francese

Ingridients

3 tablespoons all-purpose flour

1 skinless, boneless chicken breast half

1 egg, beaten

1/2 cup grated Parmesan cheese

salt and pepper to taste

1 1/2 cups heavy whipping cream

1/2 cup chopped green onions

1 pinch grated Parmesan cheese

Directions

Prep 10 m

Cook 15 m

Ready In 25 m

Flour chicken breast, then dip in egg, then in Parmesan cheese to coat. In a small skillet, saute chicken over low heat, seasoning with salt and pepper to taste.

When the chicken is half done (after about 4 to 5 minutes), stir in the cream and green onions. Bring to a boil, then remove from heat, sprinkle with a handful of Parmesan cheese, and serve.

Chicken Piccata III

Ingridients

1 cup all-purpose flour

1/2 teaspoon paprika

salt and pepper to taste

1 pound skinless, boneless chicken breast halves - cut into thin strips

1/4 cup vegetable oil

4 ounces fresh mushrooms, sliced

1/4 cup lemon juice

3/4 cup chicken stock

1/2 teaspoon garlic powder

1 (14 ounce) can artichoke hearts, drained and quartered

Directions

Prep 15 m

Cook 15 m

Ready In 30 m

In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.

Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.

To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.

Prune and Olive Chicken

Ingridients

3 cloves garlic, minced

1/3 cup pitted prunes, halved

8 small green olives

2 tablespoons capers, with liquid

2 tablespoons olive oil

2 tablespoons red wine vinegar

2 bay leaves

1 tablespoon dried oregano

salt and pepper to taste

1 (3 pound) whole chicken, skin removed and cut into pieces

1/4 cup packed brown sugar

1/4 cup dry white wine

1 tablespoon chopped fresh parsley, for garnish

Directions

Prep 15 m

Cook 1 h Ready In 9 h 15 m

In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.

When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.

Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.

Chicken Valdostano

Ingridients

2 tablespoons all-purpose flour

6 skinless, boneless chicken breast halves - pounded thin

1/4 cup unsalted butter

10 fresh mushrooms, sliced

3/4 cup dry white wine

3/4 cup chicken stock

3 tablespoons chopped fresh parsley

1 teaspoon freshly ground white pepper

6 slices thinly sliced prosciutto

6 slices fontina cheese

Directions

Prep 15 m

Cook 25 m

Ready In 40 m

Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.

Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.

Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.

Chicken Marsala

Ingridients

1/4 cup all-purpose flour for coating

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried oregano

4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

4 tablespoons butter

4 tablespoons olive oil

1 cup sliced mushrooms

1/2 cup Marsala wine

1/4 cup cooking sherry

Directions

Prep 10 m

Cook 20 m

Ready In 30 m

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Chicken Kiev

Ingridients

1/3 cup butter

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

2 pounds skinless, boneless chicken breast halves

2 eggs

3 tablespoons water

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1 teaspoon dried dill weed

3/4 cup all-purpose flour

3/4 cup dry bread crumbs

2 cups vegetable oil for frying

1/2 lemon, sliced

1/4 cup chopped fresh parsley

Directions

Prep 50 m

Cook 12 m

Ready In 1 h 2 m

Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.

Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.

When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.

In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.

In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

Mozzarella Parmesan Chicken

Ingridients

8 skinless, boneless chicken breast halves

1 (10.75 ounce) can low-fat cream of celery soup

1 (10.75 ounce) can condensed cream of mushroom soup

1/4 cup water

1/4 cup chopped onion

1 clove garlic, minced

1/8 teaspoon dried oregano

6 ounces low fat mozzarella cheese, sliced

3 tablespoons grated Parmesan cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a 9x13 inch baking dish, in a single layer. Cover with the celery soup and bake uncovered in the preheated oven for 40 minutes. Turn chicken pieces over and bake for another 30 minutes, until browned. Remove from oven.

Combine the mushroom soup, water, onion, garlic and oregano and mix all together. Pour mixture over chicken. Top with mozzarella cheese slices, pushing the cheese down into the sauce. Sprinkle grated Parmesan cheese on top and bake in the preheated oven for 20 minutes more until bubbly and golden brown.

Easy Italian Chicken

Ingridients

8 chicken legs, halved

4 cloves garlic

1 tablespoon crushed red pepper flakes

1 tablespoon vegetable oil

salt to taste

1/2 cup water

Directions

In a large skillet, brown the chicken pieces in oil and cook for about 15 minutes over medium heat.

Crush garlic cloves and squeeze over chicken. Cover skillet and cook over low heat for 10 minutes each side. Remove cover, sprinkle with red pepper flakes and salt to taste, add water and simmer over low heat until water evaporates and the chicken pieces are sticky and yummy!

Slow Cooker Chicken Cacciatore

Ingridients

6 skinless, boneless chicken breast halves

1 (28 ounce) jar spaghetti sauce

2 green bell pepper, seeded and cubed

8 ounces fresh mushrooms, sliced

1 onion, finely diced

2 tablespoons minced garlic

Directions

Prep 15 m

Cook 9 h Ready In 9 h 15 m

Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.

Cover, and cook on Low for 7 to 9 hours.