Best Chicken Breasts Luciana Recipes

Chicken Breasts Luciana image

Provided by Oolala

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

6 whole boneless skinless chicken breasts, halved
salt
fresh ground black pepper
1 cup flour
4 tablespoons clarified butter
1 cup cognac
7 ounces long grain white rice
7 ounces wild rice
3 tablespoons butter
1 1/3 cups heavy cream
1 sprig rosemary, small and leaves only

Steps:

Flatten chicken breasts slightly and season on both sides with salt and pepper.
Coat the chicken lightly with flour.
Heat the clarified butter in a large skillet: all the chicken (in 2 batches) and saute for 3-4 minutes per side.
Stir in 1/2 cup of water and the cognac; season with salt and pepper. Bring the mixture to a boil and cover and simmer over low heat for 20 minutes.
Meanwhile cook the white rice and the wild rice separately in boiling salted water. Drain the rices; place them in 1 bowl and toss with butter. Cover and keep warm.
Remove the chicken from the skillet. Deglaze the pan with cream and stir in the rosemary. Bring the liquid to a boil; add the chicken and simmer until hot.
Serve the chicken with the rice on warmed plated; cover with the sauce.

Nutrition Facts : Calories 884.9, Fat 36.7, SaturatedFat 21.6, Cholesterol 244.9, Sodium 220, Carbohydrate 70.6, Fiber 3.2, Sugar 1.1, Protein 65.5

Chicken Luciano Recipe image

Provided by stretchina

Number Of Ingredients 8

2 lbs. of THIN chicken breasts
Flour, Salt and Pepper (just enough to coat chicken; approx. 2 cups)
Olive Oil (approx. 4 tbsp. )
2 Shallots, cut up
8 oz. package of fresh slice mushrooms (optional)
1 cup chicken broth
1/2 white wine
1-2 tbsp. tomato sauce

Steps:

Season flour with salt and pepper Dredge chicken breasts in flour mixture Brown chicken in olive oil (approximately 3 minutes on each side) Transfer to a 13 x 9" baking pan (keep warm) Add shallots, broth, wine, tomato sauce and mushrooms to pan. Bring to boil, then simmer 5 minutes. Pour over chicken in baking pan and bake 15 minutes