Best Chicken Celeste Recipes

CHICKEN CELESTE!

Chicken Celeste! image

This is a yummy recipe and is low-fat to boot! I like to serve it over rice. The recipe calls for a few skinless chicken breasts. I prefer to cut them into halves or even thirds before I begin. I hope you enjoy it!

Provided by YardTime

Categories Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 -6 chicken breasts, skinned
1/3 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
2 tablespoons oil
1 medium onion, chopped
1/2 cup dry sherry
1/4 cup water
1/4 cup mayonnaise
1/2 cup nonfat yogurt
2 tablespoons parsley, minced

Steps:

Place the flour, salt, pepper, and paprika in a 1 gallon ziploc bag. Add the skinless chicken breasts (cut in smaller pieces if you prefer), close the bag securely and shake well until the chicken breasts are well dusted.
Heat up the oil in a skillet and then brown the chicken breasts on both sides.
Add the onion, sherry, and water and let it simmer, covered, for about an hour or until tender.
Remove the chicken and add the mayonnaise and yogurt to the liquid in the skillet and stir until smooth. Add the parsley and any additional seasonings you prefer.
Pour over chicken and enjoy!

PERFECT ROAST CHICKEN

Perfect Roast Chicken image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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