Chicken recipe from the Clark House

 1 tblsp olive oil

2 boneless chicken breasts pounded thin

Flour

1/4 tsp Basil

1/I tsp rosemary

1/8 tsp thyme

1/2 cup white wine

1/2 cup mushrooms

1/4 cup sun-dried tomatoes diced

Salt and pepper to taste

1/2 cup heavy cream

In a large pan enough to hold chicken in one layer, heat oil over medium heat until hot but not smoking. Dredge chicken in flour, add to oil and cook for 4-5 minutes turning once. Add remaining ingredients, except cream and cook until wine is reduced by half. Add cream and simmer until sauce thickens about 5 minutes longer. Serve with rice or noodles. 

Vivian’s Chicken French

 Pound boneless chicken breasts thin. 

Coat boneless chicken breasts with flour, then egg mixture (2 eggs, to 2 Tablespoons Italian grated cheese),

Fry in oil until golden brown. 

Sauce:

3 sticks butter

Garlic powder

1/4 chip sherry wine

1/2 cup water

Lemon juice

Chicken base

fresh parsley

To assemble: spray casserole dish with Pam. Spread a little sauce on bottom. Make one layer of chicken. Sprinkle with cheese and small amount of sauce. Repeat. Then pour remaining sauce on chicken. Add sliced lemon on top  

Bake about 45 minutes at 350 degrees. 

Chicken Debbie with Mushroom Sauce

Chicken breasts pounded thin

Brush with olive oil and salt and pepper

Spread whole fat chive and onion cream cheese over the chicken

Roll up and secure with toothpicks

Have three pans ready. One with flour and salt and pepper; one with a egg beaten with a splash of water; and one with bread crumbs, parsley and salt and pepper. 

Dredge the chicken in flour, egg, and breadcrumbs. 

Brown the chicken in hot oil until golden brown on all sides. 

Bake in 325 degree oven uncovered for about 20 minutes. Turn oven up to 350 degrees for 10-15 minutes. Take out of oven and let rest. Remove toothpicks and cover in mushroom gravy. 

Mushroom Gravy

Olive oil and butter warmed in pan

Add sliced mushrooms and brown, then add salt and pepper

Add grated garlic

Wine, about 1/4 cup

Chicken stock reduce liquid and add some milk or half and half, lots of Parmesan cheese, 1/2 tsp thyme. 

Take juice out and add wondra flour to thicken. Pour back into pan until thickened. 

Pulled Chicken from Petunia

Slow-Cookin' Pulled Chicken
PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0 --="" .5g="" 22.5g="" 9g="" fiber="" nbsp="" protein="" span="" sugars="">PointsPlus® value 3*
This shredded BBQ chicken is FANTASTIC over salads, piled onto light buns, stuffed inside high-fiber tortillas with (rinsed) cole slaw, or eaten all by itself. Yummmmmm!
Ingredients:
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste
Directions:
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.
Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce. If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!

MAKES 7 SERVINGS

Chicken with 40 cloves of garlic

Parmesan Crusted Chicken

Orange Chicken

White Chicken Chili-Use this Recipe from now on

2 chicken breasts, cut into bite size pieces
1 stick butter, divided
2 large onions, chopped
1/4 cup flour
3/4 cup chicken broth
2 cups half and half
1 tsp hot sauce
1.5 tsp chili powder
1 tsp cumin
salt and pepper to taste
2 - 16 oz cans white beans (cannellini)
2 - 4 oz cans chopped mild green chilies
1.5 cups grated Monterey Jack cheese
1 cup milk
1/2 cup sour cream

Saute chicken in oil.  Season with salt and pepper.  Remove from pan.
In same pan, melt 2 tbsp butter and cook the onion until softened.  Remove from pan.
In the same pot, mel remaining 6 tbsp of butter and whisk in flour.
Cook the roux, whisking constantly for three minutes.
Stir in the onion.
Gradually add the broth then the half and half, whisking the whole time.
Bring the mixture to a boil, reduce the heat and simmer, stirring occasionally, 5 minutes until obviously thick.
Stir in hot sauce, chili powder, cumin, salt and pepper.
Add beans, chilies, chick, cheese and milk.
Cook over moderately low heat, stirring occasionally for 20 minutes.http://www.lanascooking.com/2011/12/06/white-chicken-chili/
Add sour cream.
Best served the next day.

http://www.lanascooking.com/2011/12/06/white-chicken-chili/

Chicken Divan Supreme

2 boneless chicken breasts sliced in half
2 crowns fresh broccoli
1 cup basmati rice cooked with ground saffron for color
1 can cream of mushroom or chicken soup
1 cup mayonnaise
1 tsp lemon juice
1.5 tbsp sherry
grated pecorino romano cheese
homemade croutons

Seasonings: salt, pepper, garlic powder, paprika, nutmeg,

To make the croutons:
Cut bread into cubes.  Sprinkle olive oil, salt, pepper, garlic powder and parsley.  Toss and bake at 425 degrees until light brown.  Don't overcook because you need to add these to the top of the casserole for a few minutes to heat.

Brocolli:

Cut the brocolli off the stems and cut into bite size pieces.  Cook until still bright green with olive oil, salt, pepper, and garlic powder.  Drain when cooked.

Rice:
Cook one cup of basmati rice with 2.5 cups fat free chicken broth and salt.

Chicken breasts:
Season chicken breasts with salt, pepper, garlic powder, paprika and a small amount of nutmeg.  Cook on both sides.  Don't overcook.  They cook fast.

When done, cut into bite size pieces.

Sauce:
Mix cream of mushroom soup, mayonnaise, lemon juice, sherry and a 1/4 tsp nutmeg.

Spray the bottom of casserole with Pam.  Layer chicken, broccoli, rice, sauce and sprinkle with cheese.  Cook at 350 degrees until bubbly and cheese is lightly browned.  Add the croutons to the top and cook about 5 minutes until heated.

Cool and enjoy!

Chicken Divan

1 bag frozen (or fresh), broccoli cut up
2 c. cooked chick
2 cans cream of chicken soup
1 small can sliced mushrooms with juice
3/4 c. mayonnaise
2 oz shredded sharp cheese
1 cup bread crumbs
2 tbsp butter melted

Grease bottom of 9 x 13 inch pan. Arrange broccoli on bottom and chicken over broccoli. Mix chicken soup with mushrooms and mayonnaise and spread over chicken. Sprinkle cheese over mixture. Mix bread crumbs and melted butter. Sprinkle over entire mixture. Bake for 35 to 40 minutes at 350 degrees.

Serve with rice if desired.

Cheesy Chicken Chili

3 chicken breasts, cut into bite size pieces
2 cans white cannellini beans
salsa
chili seasoning
provolone cheese or any cheese you have on hand

Brown chicken pieces, season with salt and pepper. Add beans, salsa and chili seasoning and simmer. Add cheese and let it melt right before serving.

Can be served with white rice.

Chicken Della Casa

2 boneless chicken breasts, pounded thin
1 container fresh mushrooms, sliced
1 can artichoke hearts, cut in half
flour and 1 egg beaten, with fresh parsley
5 cloves minced garlic
provolone cheese
grated cheese
splash of lemon juice
white wine

dredge chicken in flour and beaten egg seasoned with salt, pepper and cheese.

Saute on both sides until golden brown. Remove from pan and place in baking pan.

In another pan, saute mushroom in a little olive oil and butter until light brown. Season with salt and pepper. Add artichoke hearts until warm.

Wipe the pan that you used for the chicken. Melt some butter. Add garlic and cook until soft but not brown. Add wine, lemon juice and the mushrooms and artichoke hearts. Heat until the flavors come together. Drain the juice and spoon everything over the chicken. Cover with provolone cheese and put in the oven until the cheese melts.

Golden Fry Chicken Batter

1/2 c. oil
1 c. flour
1/2 c. milk
1 egg


Blend oil and flour; add milk and egg. Beat until smooth (batter will be thin). Dry chicken thoroughly; coat with salt and flour. Dip into batter, letting excess drip off. Fry in oil at 375 degrees.

Diane C.'s Fancy Chicken

5 chicken breasts, pounded thin
5 slices swiss cheese
1 can cream of chicken or mushroom soup mixed with a little wine or water
1 bag croutons with drizzled butter, crushed


1. Bake at 350 degrees for about one hour. Put ingredients on chicken in order given.
2. Top with mushrooms if desired.

Cheesy Chicken and Rice Bake

1 can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked white rice
1/2 teaspoon onion powder
1/4 teaspoon black pepper
4 boneless chicken
1 cup shredded cheddar cheese


1. Mix soup, water, rice, onion powder and pepper in shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper.
2. Cover and bake at 375 degrees for 45 minkutes or until chicken is no longer pink and rice is done. Top with cheese.


Notes: Get your veggies: Stir 2 cups of fresh or frozen vegetables into soup mixture before topping with chicken.

GOLDEN FRY CHICKEN BATTER

1/2 c. oil
1 c. flour
1/2 c. milk
1 egg

Blend oil and flour; add milk and egg. Beat until smooth (batter will be
thin). Dry chicken thoroughly; coat with salt and flour. Dip into batter,
letting excess drip off. Fry in oil at 375 degrees.

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Per Serving (excluding unknown items): 1568 Calories; 119g Fat (68.3%
calories from fat); 23g Protein; 101g Carbohydrate; 4g Dietary Fiber;
229mg Cholesterol; 132mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 Lean
Meat; 1/2 Non-Fat Milk; 23 Fat.