Chicken with Zucchini and Tomatoes
Recipe is made in the skillet, with chicken breasts, zucchini, and tomatoes, along with cheese and other ingredients.
  • 4 boneless chicken breasts
  • 1/2 cup flour, seasoned with salt and pepper
  • 2 tablespoons olive oil
  • 2 small zucchini, halved and sliced
  • 1-2 teaspoons garlic, minced
  • 1/3 cup dry sherry (can use white wine or chicken broth)
  • 1 (14 to 15 ounce) can diced tomatoes, or use about 2 cups fresh diced
  • salt and pepper to taste
  • 2-3 cups shredded mozzarella or Cheddar cheese, or a combination
Dredge chicken pieces in flour mixture. Heat olive oil over medium-high heat in a heavy oven-proof skillet; add chicken pieces to hot oil. When browned, remove chicken to a plate. Saute zucchini and garlic for 2 to 3 minutes.
Add chicken pieces back into skillet. Pour sherry over all; cook another 4 minutes. Season with salt and pepper; top with tomatoes. Transfer the pan to a preheated 325 degree oven. Cook for about 45 minutes or until chicken is done. Or, cook several hours in a crock pot on low. Top with shredded cheese just a few minutes before done.

 

Swiss Chicken Bake
  • 6 boneless chicken thighs (pounded ¼ “ thick)
  • 6 slices Swiss cheese
  • 1 small can sliced mushrooms
  • 1 can cream of mushroom soup
  • ½ c white wine
  • ½ c Italian seasoned bread crumbs
Grease baking pan, 8x8. Place 1 slice of cheese and a few mushrooms inside a thigh and roll up. Place rolled up thigh, seam side down in baking dish. Mix wine with mushroom soup and spoon over each thigh. Sprinkle with crumbs. If you have any mushrooms left over just sprinkle over the soup. Bake for 1 hour in 350 oven.

 

Chicken Castillina
Sauce Ingredients
  • 9 strips of peppered thick cut bacon, diced
  • 3 tablespoons butter
  • 1 tsp Garlic, chopped
  • 2 oz Sun-dried tomatoes, diced
  • 16 oz Milk
  • 4 oz cream cheese
  • 2 tablespoons cornstarch
  • 1/4 cup Grated Parmesan
  • 3 oz Smoked Gouda, chopped
  • 8 1/2 oz Can sliced artichokes, drained
  • 1 Tbsp Fresh rosemary, chopped
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
Chicken Ingredients
  • 1 1/2 lb(s) Skinless boneless chicken breasts, cut in 1 to 1-1/2-inch pieces
  • 6 oz Flour
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 1/2 oz Olive oil
  • 2 oz White wine
  • 1 1/2 lb(s) Cooked pasta
  • Fresh parsley, chopped
Sauce Preparation:
In a 3-qt sauce pan or large pot, sauté bacon over medium/high heat until crisp and golden (not dark). Lower heat, add butter and melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute stirring frequently (do not brown). Whisk in cream, milk, cream cheese and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda. Once cheese melts, add remaining ingredients and bring to a boil stirring continuously. Remove from heat and let stand uncovered.
Chicken Preparation:
Mix flour with salt and pepper. Coat chicken in seasoned flour, shake off excess flour. Heat olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes). Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165 degrees. Begin pasta in a separate pot according to package directions. Add wine to chicken in pan.Toss gently until wine is evaporated. Once reduced, add sauce and bring to a boil on medium/high heat. Evenly distribute chicken and sauce over pasta. Garnish with chopped parsley.

 

Chicken Imperial
  • 4 large boneless chicken breasts, skinned
  •  all-purpose flour, corn starch
  •  1 pound small mushrooms, quartered
  •  1/2 cup sliced scallions (about 4 or 5, use both green and white parts)
  •  1 cup heavy cream
  •  1/4 cup dry sherry
  •  1/2 cup butter
  •  salt and pepper to taste
Coat chicken breasts in the flour. (I use about 2/3 flour to 1/3 cornstarch for a slightly crisper crust). In a large skillet or Dutch oven, over medium heat, in butter, cook chicken a few pieces at a time, until lightly browned on all sides. Set chicken aside. In drippings over medium heat, cook mushrooms about 5 minutes, stirring frequently. Stir in cream, sherry, salt and pepper to taste and blend. Return chicken to skillet, spoon sauce over breasts, top with scallions and let simmer about 20 minutes, or until chicken is fork tender.
Chicken Dijonnaise
  •  2 tablespoons butter
  •  1 tablespoon olive oil
  •  1 pound of chicken thighs
  •  2 tablespoons flour
  •  1 cup chicken broth
  •  1/2 cup heavy cream
  •  2 tablespoons Dijon mustard
  •  1/3 cup dry white wine
  •  1/4 cup each flour and cornstarch (for breading chicken)
 Mix the 1/4 cup flour and cornstarch, coat chicken with it. In a large Dutch oven, melt butter in olive oil over medium heat. Add chicken and brown all over, about 10 minutes. Stir flour into pan juices. Cook, stirring for about 1 minute without browning. Stir in chicken broth and white wine. Cover and simmer for 15 to 20 minutes, until chicken is tender. Remove chicken to a platter. Whisk mustard into cream and pour into pan. Add chicken and simmer 5 to 10 minutes longer.