Best Black Forest Chicken Skillet Recipes

Black Forest Chicken image

Provided by Studentchef

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 vidalia onion, thinly sliced (or a yellow onion)
salt and pepper
1/2 cup drained tin black cherries, juice reserved
1/4 cup reserved cherry juice
5 (10 g) lindt 70% cocoa dark chocolate squares (50g)
1 teaspoon vanilla
1/4 cup 15% cream (15% m.f. cooking cream)

Steps:

Preheat oven to 180 degree C (350 degree F).
Season chicken breasts on both sides with pepper.
Heat oil over medium high heat in an ovenproof pan. Sear chicken breasts for about 1 minute on each side, or until they are golden. Remove from pan and reserve.
Add onion to the pan and saute, stirring frequently, for 3 minutes or until lightly golden. Add 2 tablespoons of water, scraping brown bits from the bottom of the pan.
Place chicken breasts on the bed of onions and cover; cook in the oven for about 20 minutes, or until meat is no longer pink inside and internal temperature reaches 82 C (180 F). Season with salt to taste.
In the meantime, bring cherry juice to boil in a small saucepan. Add chocolate; reduce heat to low and stir until chocolate is melted.
Add cherries and vanilla and allow to simmer for 5 minutes. Stir in cream and allow to simmer for about 2 minutes, or until sauce thickens. Keep warm.
Serve chicken breasts on onions with the Black Forest sauce.

Nutrition Facts : Calories 307.6, Fat 15.9, SaturatedFat 5.3, Cholesterol 95.7, Sodium 151.8, Carbohydrate 13.1, Fiber 1.9, Sugar 7.6, Protein 26.9

Black Forest Chicken Skillet image

Provided by ElizabethKnicely

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
1 teaspoon seasoning salt
1 small onion, chopped
3 medium potatoes, cut into 1/2-inch cubes (about 3 1/2 cups)
1/4 lb black forest ham, cut into thin strips
3 cups coleslaw mix
1 teaspoon caraway seed, crushed

Steps:

Wash hands. Sprinkle chicken with seasoned salt. Wash hands.
Spray large nonstick skillet with nonstick cooking spray. Heat to medium-high; add chicken. Cover and cook 5 minutes or until lightly browned, turning once. Remove from skillet.
Add onion, potatoes, ham, slaw mix and caraway seed to skillet. Mix well, then top with chicken. Cover and cook 10 to 15 minutes or until vegetables are tender and chicken is done (internal temperature 170° F).
Serving Suggestion: Serve with hot rye rolls. Refrigerate leftovers.
Tip: Boneless, Skinless Chicken Thigh Cutlets may be substituted fro the boneless, skinless breasts.

Nutrition Facts : Calories 325.6, Fat 5.8, SaturatedFat 1.6, Cholesterol 91.7, Sodium 526.7, Carbohydrate 33.9, Fiber 5.7, Sugar 3.7, Protein 34

Black Forest Chicken image

Provided by Lois M

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 5

8 boneless chicken breast halves
1/4 lb sliced swiss cheese (4 slices)
1/4 lb sliced ham (4 slices)
1 (10 ounce) can cream of chicken soup
2 cups shredded white cheddar cheese

Steps:

Lay 4 of the breast halves in a glass baking dish.
add a layer of white swiss cheese.
cover with slices of ham.
top with remaining 4 breast halves (to make a sandwich).
stir up a can of chicken soup, and pour over breasts.
Cover with foil, bake at 300 for 2 hours.
remove foil, cover with grated white cheddar return to oven, uncovered until cheese is melted.
to serve- cut breasts into 1 1/2" thick slices and lay sideways on platter.

Nutrition Facts : Calories 432.3, Fat 25.4, SaturatedFat 12.5, Cholesterol 140.2, Sodium 748.8, Carbohydrate 3.7, Sugar 0.6, Protein 45.2