Chicken Breasts with Tarragon Cream Sauce

Chicken Breasts with Tarragon Cream Sauce


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 (about 2-lbs) boneless chicken breast halves
1 tablespoon butter
1 tablespoon canola oil
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon OR
3/4 teaspoon dried salt and pepper

Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil. Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes, just until chicken is cooked through. Transfer chicken to a serving platter; tent with foil to keep warm. Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until the sauce thickens slightly. Season to taste with salt and pepper. Pour sauce over chicken.

Carbohydrates: 1.5 grams; Net Carbs: 1.5 grams; Fiber: 0 grams; Protein: 49.5 grams; Fat: 30.5 grams; Calories: 485.

TOMATO STUFFED CHICKEN ROLLS

TOMATO STUFFED CHICKEN ROLLS

Ingredients
. 4 small skinless, boneless chicken breast halves (about 12 ounces total)
. 1 medium tomato, seeded and chopped (about 1/2 cup)
. 2 tablespoons grated Parmesan cheese
. 1/4 teaspoon dried Italian seasoning, oregano, or basil, crushed
. 1/8 teaspoon pepper
. Nonstick spray coating
. 1 beaten egg white
. 1 tablespoon water
. 1/3 cup cornflake crumbs
. 1/2 teaspoon dried Italian seasoning, oregano, or basil, crushed
. Reduced-sodium spaghetti sauce, warmed (optional)
. Hot cooked fettuccine or other pasta (optional)

Directions:
1. Place each chicken piece between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap.
2. Top chicken with the tomato, Parmesan cheese, the 1/4 teaspoon herb, and the pepper. Fold in long sides of chicken; roll into a spiral. Secure with wooden toothpicks.
3. Spray a 2-quart square baking dish with nonstick coating. Set aside. In a shallow dish combine the egg white and water. In another shallow dish combine the cornflake crumbs and the 1/2 teaspoon herb. Dip each roll into the egg mixture, then roll in crumb mixture to coat. Place rolls in prepared dish.
4. Bake in a 400 degree F. oven for 20 to 25 minutes or until chicken is tender and no longer pink. Remove toothpicks. If desired, slice rolls; serve with spaghetti sauce over pasta. Makes 4 servings.
Make-Ahead Tip: Prepare and coat chicken rolls as directed; place in baking dish. Cover and chill for up to 12 hours. To serve, bake as directed.

CHICKEN TORTELLINI STEW

CHICKEN TORTELLINI STEW

Ingredients
. 2 cups water
. 1 14-ounce can reduced-sodium chicken broth
. 1 medium yellow summer squash
. 6 cups torn beet greens, turnip greens, or spinach
. 1 green sweet pepper, coarsely chopped
. 1 cup dried cheese-filled tortellini pasta
. 1 medium onion, cut into thin wedges
. 1 medium carrot, sliced
. 1-1/2 teaspoons snipped fresh rosemary
. 1/2 teaspoon salt-free seasoning blend
. 1/4 teaspoon pepper
. 2 cups chopped cooked chicken
. 1 tablespoon snipped fresh basil

Directions:
In a Dutch oven bring water and chicken broth to boiling. Meanwhile, halve summer squash lengthwise and cut into 1/2-inch slices. Add squash, greens, sweet pepper, pasta, onion, carrot, rosemary, seasoning blend, and pepper to Dutch oven.
Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until pasta and vegetables are nearly tender.
Stir in chicken. Cook, covered, about 5 minutes more or until pasta and vegetables are tender. Stir fresh basil into soup. Makes 6 servings (7-1/2 cups).

Chicken Recipes - Baked Chicken Paprika

Baked Chicken Paprika

1 chicken, cut up
1 tsp. paprika
3/4 tsp. salt
1/2 tsp. sugar
1/8 tsp. pepper

Rinse chicken and pat dry. Then arrange pieces, skin side down and
slightly apart, in a lightly greased shallow baking dish. In a small
dish, mix paprika, salt, sugar and pepper; sprinkle over chicken.
Bake at 400 for 35 minutes. Turn pieces over and continue to bake
until meat near thighbone is no longer pink; cut to test (10-15 more
minutes).

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Chicken Dijon

Chicken Dijon

1 1/2 # boneless/skinless chicken breast lemon pepper and onion powder
1 cup chicken broth (or bullion) 2 TBSP Flour
1/2 cup of 1/2 & 1/2 cream 1 TBSP Dijon mustard (or more)

Sprinkle chicken generously with lemon pepper and onion powder. Pan fry chicken in some butter until done.
(Don't over cook or it will be tough). Remove from pan and place on a plate in the oven to keep warm. Pour chicken broth into fry pan. Heat to boil. Mix the flour and the cream together. Add to broth. (I use a strainer to avoid lumps) Cook over medium heat until thick like gravy. Add dijon and cook 2 minutes or more.

Serve over chicken.

Chicken Quesadillas

Chicken Quesadillas

1 deli-roasted whole chicken, deboned and shredded

8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded

1/2 cup chopped red onion

4 green onions, chopped

2 ripe tomatoes, seeded and chopped

1/2 cup fresh cilantro leaves, packed

1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped

Juice of 1 fresh lime

Salt and freshly ground black pepper to taste

8 (10-inch) flour or whole wheat tortillas

Softened butter

Sour cream for accompaniment

Commercial salsa for accompaniment (or Pico de Gallo)

In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.

To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.

To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side. Makes 4 main course servings or 32 appetizers.

Crockpot Recipe- All Day Chicken

All Day Chicken

4 pound Chicken -- breasts and thighs
1/4 pound Mushrooms, sliced
2 tablespoons Margarine or butter
1 (11 oz) mandarin orange sections, drained
1/2 medium bell pepper, sliced lengthwise
1/4 teaspoon Ground ginger
3 tablespoons Cornstarch
1/4 cup Cold milk
1/4 cup Cold water

Marinade:
2 tbsp frozen orange juice
2 cups chicken stock
1 tsp salt
1/4 tsp pepper
1/2 cup tomato paste
2 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 dash allspice

The night before you plan on slow cooking your dinner, mix together
the
marinade ingredients in a large, closable container large enough to
also hold
the chicken pieces. When marinade is thoroughly mixed, add the
chicken, close
container and refrigerate until morning.

In the morning place the chicken in the slow cooker and add marinade
up to
about an inch from the top of the container. Set the cooker on low
and cover.

6 to 8 hours later, turn the cooker to high. About an hour later,
saute the
sliced mushrooms in the margarine or butter. Then add the mushrooms
(with pan
juices), mandarin sections, green pepper and ginger into the slow
cooker and
stir thoroughly. Mix together the cornstarch, milk and cold water,
then
gradually add into the slow cooker while stirring until the entire
mixture
thickens a bit.

Re-cover the slow cooker and let simmer for 15 to 30 minutes until
serving.
Serve with baby carrots and small new potatoes.

Shake 'n Coat

Shake 'n Coat
(for chicken parts)

1/2 cup flour
1/2 cup cracker crumbs or cornmeal
1/4 cup grated Parmesan cheese
1 tea. salt
1/2 tea. pepper
1 tea. onion powder
1 tea. paprika
1/4 tea. thyme
1/4 tea. basil
cooking oil

Combine dry ingredients and shake together in a jar. When ready to use, brush
chicken with oil and place in bag with enough mix to coat.

Shake until well coated. Bake according to standard recipe, or at 375*
for 35 to 45 minutes or until done.

Store mix in a closed jar in the refrigerator.

Chicken Recipes - Cherry Chicken with Rice

Chicken Recipes - Cherry Chicken with Rice

Preparation - 20 minutes, cooking time - 60 minutes.
3 boneless, skinless split chicken breasts
1 16-ounce can of undrained, pitted dark sweet cherries
1 cup sauterne
1/3 cup flour
1 1/2 tsp paprika
1 1/2 tsp salt
1 1/2 tsp garlic salt
1/4 cup cooking oil
4 cups cooked rice

Coat chicken with mixture of flour, paprika, salt, and garlic salt.
Brown chicken in oil. Add cherries (including cherry liquid) and wine to the chicken. Cover and simmer for an hour.
Serve over rice.

Chicken in Brandy Orange Sauce

Chicken in Brandy Orange Sauce


8 chicken thighs, skinned
3 tbsp brandy
1 1/4 cups orange juice
3 spring onions, chopped
2 tsp cornflour
6 tbsp low fat fromage frias
Salt and pepper to taste


Fry the chicken pieces without fat in a non-stick or heavy pan, turning until evenly browned.


Stir in the brandy, orange juice, and spring onions. Bring to the boil, then cover and simmer for 15 minutes, or until the chicken is tender and the juice run clear, not pink, when pierced.


Blend the cornflour with a little water then mix into the sauce and stir over a moderate heat until boiling.


Adjust the seasoning and serve with boiled rice or pasta and green salad.


Chicken Recipes

Easy Chicken in Wine Sauce

Easy Chicken in Wine Sauce

Serves 4

Ingredients
4 tablespoons extra-virgin olive oil
1 clove garlic, crushed
3 boneless, skinless chicken breast halves, cut into strips
1/8 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup dry white wine
3 medium tomatoes, sliced

Instructions
In a medium skillet, heat the oil and garlic over medium heat. Sprinkle the chicken with the salt and pepper, then add to the skillet and cook for 7-10 minutes. Add the white wine and cook for an additional 2 minutes.

Remove the chicken to a platter. Sauté the tomatoes in the skillet until tender. Place the tomatoes over the chicken and cover with the pan drippings.

Nutritional Information:
190 calories
15 total fat (2 g sat)
12 mg cholesterol
5 g carbohydrate
6 g protein
1 g fiber
117 mg sodium

Broccoli Cheese Chicken

Broccoli Cheese Chicken
Preparation - 15 minutes, cooking time - 20 minutes.
4 boneless skinless chicken breast
1 can Broccoli & Cheese soup
3/4 lb rice
1 tbsp butter
Cooking spray
1/2 cup milk
Begin cooking rice according to package directions.
Spray a 10-inch skillet with cooking spray and add butter to melt.
Cut chicken breasts into cubes; place in heated pan. Cook chicken
until
white on all sides Drain off butter and chicken on paper towels.
Spray more cooking spray onto drained skillet. Add chicken back to
skillet
on low heat.
Add soup and milk to skillet. Cover and simmer about 10 minutes or
until
heated through; stirring as needed.
Pour mixture over rice and serve.

More Chicken Recipes

Creamy Swiss Chicken

Creamy Swiss Chicken

Ingredients
6 boneless skinless chicken breast halves
Swiss cheese, grated or sliced (enough to cover chicken)
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 a soup can of milk
1 box stuffing mix of your choice
1/2 cup butter, melted

Preheat oven to 375 degrees
Place chicken breasts in a 9 x 13 inch baking dish.
Cover with Swiss cheese.
In a medium bowl mix cans of soup and milk.
Pour mixture over chicken.
Sprinkle bread cubes and seasoning from stuffing evenly over chicken and soup mixture.
Sprinkle with melted butter.
Bake for 35 minutes or until chicken juices run clear when thickest part is cut.
--
1 g fiber
117 mg sodium

Chicken-Pesto Sandwiches

Chicken-Pesto Sandwiches

6 boneless skinless chicken breast halves (1 3/4 pounds)
1/2 teaspoon salt
2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano leaves
1 round focaccia bread (10 to 12 inches in diameter)
1 container (7 ounces) refrigerated basil pesto
6 slices tomato
1 1/2 cups shredded spinach

1. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and oregano.
2. Set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until no longer pink in center.
3. Cut bread horizontally in half; cut into 6 wedges. Spread pesto on cut sides of bread. Layer chicken, tomato and spinach on bottom wedges. Top with top wedges.

Chicken Recipes

Baked Tandoori Chicken

Baked Tandoori Chicken

Be sure to make extra for leftovers: The aromatically-seasoned
chicken is excellent in salads.
Ingredients:

1 cup fat free yogurt
1 small onion, coarsely chopped
4 garlic cloves
1 1/2 piece ginger root, peeled and coarsely chopped
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. ground cinnamon
1/4 tsp. ground clove
1/4 tsp. ground mace
1/4 tsp. grated nutmeg
2 Tbsp. canola oil
Juice of 1/2 lemon (2 to 3 Tbsp.)
2 whole chicken breasts, split and skinned
Instructions:
Preheat oven to 375 degrees. In blender or food processor, combine
yogurt, onion, garlic and ginger; purée. Add coriander, cumin,
turmeric, cinnamon, cloves, mace, nutmeg, oil and lemon juice;
blend.

Cut 2 slits in each piece of chicken, slashing it along the grain to
make slit 2 to 3 inches long and almost but not completely into
bone. Place chicken in plastic bag or a glass, stainless steel or
plastic container large enough to hold the pieces in one layer. Pour
yogurt mixture over the chicken and rub to be sure it coats the meat
on all sides. Marinate chicken in refrigerator one hour to
overnight.

Arrange chicken in one layer in shallow baking dish. Bake until
juices run clear when breast is pierced with knife at its thickest
point and no pink shows in center, 35 to 45 minutes, depending on
the size of breasts. Serve, accompanied by cooked basmati rice and a
green salad.

Options:Let the chicken cool and use to make an Indian chicken
salad, with green peas, mango, scallions and cooked rice in a yogurt
dressing with chutney.

Cooking for Two:Halve the recipe, or use the leftover chicken to
make a salad or soup.
Nutritional Information:
Makes 4 servings, each containing 258 calories and 10 grams of fat.

Chicken Casablanca

Chicken Casablanca

2 tablespoons olive oil
2 large onions -- sliced
1 teaspoon fresh ginger -- grated
3 cloves garlic -- minced
3 pounds chicken pieces, skinned
3 large carrots -- diced
2 large potatoes, peeled and -- diced
2 tablespoons raisins
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt and pepper
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 can (14.5 oz) chopped tomatoes
3 medium zucchini -- sliced 1 inch thick
1 can (15 oz) garbanzo beans -- drained
2 tablespoons parsley -- chopped
1/2 teaspoon cilantro

Saute onions, ginger and garlic in oil. Transfer to crockpot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to crockpot. Place chicken on top of veggies. Stir seasonings in a small bowl and sprinkle over chicken. Add raisins and tomatoes.
Cover and cook on HIGH for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving.

Baked Lemon Chicken

Baked Lemon Chicken

3 lb. broiler-fryer or chicken breasts
1 tsp crumbled dry oregano
2 garlic cloves, minced
2 Tbsp butter
1/4 cup sherry or water
3 Tbsp lemon juice
salt and pepper

Wash chicken and giblets; pat dry. Season chicken with salt and
pepper. Sprinkle half of garlic and oregano inside cavity of
chicken. Melt butter in frying pan and brown chicken.

Transfer to crock pot. Sprinkle with remaining oregano and garlic. Add sherry
to frying pan, stir to loosen brown bits. Pour into crock pot.
Cover, cook over low (200 degrees) for 8 hours.

Add lemon juice last hour. Transfer chicken to cutting board. Skim fat from juices
and pour to a serving bowl. Serve with juices over chicken.

Lemon Chicken with Rosemary

Lemon Chicken with Rosemary

12 chicken thighs skinned or 2 pounds chicken breasts, deboned and skinned
1 cup lemon juice
2 tsp paprika
1/2 tsp salt, optional
pepper
3 tbsp (approx) olive oil
1/2 cup chicken stock
2 tsp liquid honey
2 tbsp fresh rosemary leaves (or 1 tbsp dried)
2 thinly sliced lemons

In a non-metallic dish large enough to hold chicken in single layer,
combine lemon juice, paprika, salt and pepper. Add chicken, turning
to coat in marinade. Refrigerate, covered, at least 8 hours or
overnight, turning chicken occasionally. Remove chicken from
marinade, pat dry on paper towels. Reserve 1/2 cup of marinade.

In large, heavy skillet, heat 2 tbsp of the oil over medium heat. Fry
chicken unitl golden on all sides, about 7 minutes, adding more
oil as necessary. In 13 by 9 inch baking dish, arrange chicken in
one layer. In a small bowl, combine reserved marinade, chicken
stock and honey, and pour evenly over chicken. Scatter rosemary
evenly over chicken and arrange lemon slices over chicken. Bake
in 350f oven for about 40 minutes (if using breasts, it might be
slightly less time, so check).

Bourbon Breast of Chicken

Bourbon Breast of Chicken

4 chicken breasts halves
1/4 cup flour
1/2 teaspoon paprika
2 tablespoons butter
2 tablespoons oil
2 tablespoons onion, chopped
2 tablespoons parsley, chopped
1/4 teaspoon dried chervil
1/4 cup bourbon
1 (4 ounce) can mushrooms, undrained
1 (10 ounce) can tomatoes
1/4 teaspoon sugar
salt and Pepper

Dredge chicken in flour which has been mixed with paprika and a
little salt. Heat butter and oil in a skillet and saute chicken on
both sides until lightly browned. Stir in onion, parsley and chervil
and cook a moment. Remove from heat. Place chicken in crock cooker.
Combine remaining ingredients and pour over chicken. Cover and cook
on Low for 6 to 7 hours. Serve with noodles of rice. Serves 4

Poached Chicken

Poached Chicken

1 stewing chicken (5 to 6 lbs.) or 2 broiler-fryers
water
1 stalk celery (with leaves), halved
1 carrot, peeled and halved
1 small onion, halved
1 teaspoon salt
4 sprigs parsley
1 small bay leaf
2 whole cloves
1/2 teaspoon thyme leaves

For creamy sauce:

4 tablespoons butter or margarine
1/4 cup flour
1 cup chicken broth or bouillon
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup parsley, chopped
1/2 cup heavy cream
2 tablespoons butter or margarine

In slow-cooking pot, cover chicken with water. Add celery, carrot,
onion and salt. Tie parsley, bay leaf, cloves and thyme in small
square of cheesecloth. Add to pot. Cover and cook on low for 7
to 9 hours.

Melt 4 tbs. butter in medium saucepan. Stir in flour and cook over
low heat several minutes. Gradually stir in broth, simmer until
smooth. Add salt, pepper, parsley, and cream. Just before serving,
beat in remaining 2 tbs butter, 1 tbs. at a time. Remove chicken
from pot, slice and serve with creamy sauce.

Dilled Sour Cream Chicken

Dilled Sour Cream Chicken

8 to 10 skinless chicken pieces (I used boneless chicken breasts)
Pepper to taste
1 (10 3/4 ounce) can cream of mushroom soup
1 envelope dry onion soup mix
8 ounces sour cream
1 tablespoon lemon juice
1 tablespoon fresh, chopped dill or 1 teaspoon dried dill weed
1 (4 ounce) can sliced mushrooms, drained
Paprika
Wide egg noodles, cooked

Place chicken in a single layer in a 9 x 13-inch baking pan. Sprinkle
with pepper.

Combine soup, soup mix, sour cream, lemon juice, dill, and mushrooms.
Pour over chicken. Sprinkle with paprika. Bake uncovered at 350
degrees F for 1 hour or until chicken is tender.

Serve over egg noodles if desired.

Makes 4 to 6 servings.

This one you could serve over noodles instead of rice:

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Crockpot Cafe Chicken

Crockpot Cafe Chicken

2 ea. chickens, about 2-1/2 pound cut into eighths
1 onion, chopped
2 cloves of garlic, chopped
Salt & white pepper to taste
1 ea. green pepper, diced
1 med. very ripe tomato, peeled, seeded and chopped
1 c. Dry white wine
Pinch of cayenne pepper

Combine all ingredients in slow-cooker.
Cover pot and set at Low.
Cook for 6 to 8 hours, or until chicken is tender.

YIELD: Serves 6 to 8
Source: The Crockery Pot Cookbook
Note: Since this recipe is from Paris, try to serve this with a crusty French bread,
and a little pot of sweet butter.

CHICKEN AND BELL PEPPER SAUTE

CHICKEN AND BELL PEPPER SAUTE
Serves 4
This recipe is prettiest when made with red, green, and
yellow bell peppers. However, your supermarket may not have
the red and yellow ones available, in which case,
substitute green ones. Incidentally, red bell peppers
started out as green bell peppers, but as they matured,
their color changed from green to red.
4 boneless, skinless chicken breast halves
1 teaspoon ground cumin
1 teaspoon dried oregano
ground pepper to taste
1 to 2 tablespoons olive oil
1 clove garlic, minced
1 small red bell pepper, cut into thin strips
1 small green bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips

Place chicken breasts between sheets of plastic wrap and
pound to 1/4 inch thickness. Sprinkle both sides of
chicken with cumin, oregano and pepper to taste, pressing
to make seasonings adhere.

In large skillet, over medium-high heat, heat oil. Add
chicken; saute 1 to 2 minutes per side or until almost
cooked through. Remove chicken to warm platter; keep warm.

Add garlic and pepper strips to drippings in skillet; stir-
fry one minute. Reduce heat to medium-low; cover and cook
3 minutes or until peppers are tender-crisp. Return
chicken to skillet, spooning pepper mixture on top. Cover
and cook 3 to 5 minutes longer until vegetables are tender
and chicken is completely cooked through.

Nutrition Figures per Serving
Calories 209. Protein 32 grams. Fat 7 grams. Carbohydrate 3
grams. Sodium 91 grams. Cholesterol 79 mg.

Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue
Eggscape

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Chicken Recipes - DIET COKE CHICKEN

Chicken Recipes - DIET COKE CHICKEN

This sounds kinda yucky but it is my favorite chicken recipe out there and I don't know anyone who didn't like it so enjoy! Makes 4 servings

4 skinless boneless chicken breasts
1 cup catsup
12 oz can diet cola
Put chicken in non-stick skillet. Pour catsup and diet cola over the top. Bring to boil. Cover, reduce heat and cook for 45 minutes. Uncover, turn up the heat and continue to

cook until the sauce becomes thick and adheres
to the chicken. It turns into the most incredible BBQ sauce.