Best Chicken Chicken Murphy Recipes

CHICKEN MURPHY

Steps:

• Dredge cubed chicken in flour.
• Heat 2 Tbs olive oil in a large skillet over medium heat.
• Saute chicken in oil until golden.
• Set aside.
• In a Dutch oven, saute diced onion and Italian sausage in remaining 2 Tbs olive oil until thoroughly cooked.
• Stir in chicken.
• Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin).
• Stir into chicken and sausage mixture.
• In a medium bowl, combine white wine, vinegar, and water.
• Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken.
• Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
• Meanwhile, cook pasta in a large pot of boiling water until al dente.
• Drain.
• Serve chicken and sausage over pasta.

CHICKEN MURPHY

Steps:

• Dredge cubed chicken in flour. Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute chicken in oil until golden. Set aside.
• In a Dutch oven, saute diced onion and Italian sausage in remaining 2 tablespoons olive oil until thoroughly cooked. Stir in chicken.
• Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin). Stir into chicken and sausage mixture.
• In a medium bowl, combine white wine, vinegar, and water. Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken. Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
• Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Serve chicken and sausage over pasta.

CHICKEN MURPHY II

Steps:

• Mix together the flour, salt and pepper in a medium bowl. Dredge the cubed chicken breast in the flour to coat. Heat olive oil in a large skillet over medium-high heat. Fry the chicken cubes until browned on the outside. Remove chicken, and set aside.
• In a separate pan, or indoor grill, fry the Italian sausage links until cooked through. Cut into 1/4 inch slices.
• Place potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until fork tender, but not mushy, about 15 minutes. Drain and set aside.
• Heat the skillet from cooking the chicken over medium heat. Add more oil if necessary. Saute onion and bell pepper until soft. Stir in garlic, and cook for about 1 minute. Pour in the whole jar of jalapenos, and the wine. Scrape any bits of food from the bottom of the pan, and bring to a simmer. Return the chicken to the pan, and add the sliced sausage and potatoes. Simmer for 5 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until tender. Drain.
• Mix cornstarch with a small amount of water, and stir into the skillet with the sauce. Cook over medium heat, stirring occasionally, until thick enough to coat the pasta. Serve sauce over pasta with freshly grated Parmesan cheese.

CHICKEN MURPHY

Steps:

• Preheat oven to 225 F. Dust dry chicken with Herb Provencal, then with salt, pepper, and flour. If you have to saute the chicken in batches, season only one batch at a time. In a Med to med/High saute pan lightly brown all sides of the chicken in equal parts olive oil and butter, try not to over cook. Place in sheet pan in oven. In same pan, saute peppers and onions, cook to translucent/somewhat firm. Add Garlic when Pepper mixture is half way done. Deglaze with wine and scrape bits off bottom of pan. Reduce by half, then add stock and cherry pepper. Test a pepper prior to adding to see how hot they are and gauge to increase/decrease depending on your desired heat. Reduce by a third. Taste, correct season, and herbs provencal if needed. Reduce heat to med/low. Add Knorr's if weak chicken flavor. Thicken by whisking in Wondra. Remove from heat. In a stock pot fill with vegetable oil to one third depth. Bring to fry temp of 350-375 F. Dry potatoes, and in batches fry to golden. If you are really good, you'll get a puffed wafer, having a hollow center. Drain on paper towel quickly season with salt. Just before the last batch goes in start reheating the sauce, add chicken. Before serving add 2 T butter and capers, melt in by swirling into sauce. Serve potatoes on the side.

CHICKEN MURPHY

Steps:

• 1. Cut sausage into 2 1/2 inch long pieces.
• 2. Cook in a heavy skillet, turning until browned on all sides; remove to dutch oven.
• 3. Sprinkle chicken with salt and pepper.
• 4. Wipe skillet, heat oil and brown chicken on both sides.
• 5. Add to sausage.
• 6. In saucepan add celery and enough water to cover.
• 7. Bring to a boil, then lower heat to simmer for about 5 minutes, until crisp tender.
• 8. Drain, reserving cooking liquid.
• 9. Add onions and mushrooms to the oil remaining in the chicken skillet.
• 10. Cook, stirring until wilted, add the anchovies, olives and capers.
• 11. Add drained celery.
• 12. Stir to combine.
• 13. Add the wine and tomato sauce and simmer 10 minutes; pour sauce over the chicken and sausage in dutch oven.
• 14. Add salt and pepper, cover and simmer 30 minutes, or until chicken is tender.
• 15. If chicken begins to dry, add a little of the celery liquid and a bit more tomato sauce.

PAPA MURPHY'S GOURMET CHICKEN GARLIC PIZZA RECIPE - (3.3/5)

Steps:

• Dough n a large Bosch mixer (if you have a Kitchen Aid, divide the recipe in half), combine the flour, salt, yeast, sugar, and dough enhancer. In a glass liquid measuring bowl, warm the water in the microwave for 2 minutes. (I did this by hand since I don't have a mixer. Little extra work, but totally do-able). Add the water and oil to the flour mixture a few cups at a time. When combined, let the dough mix for 2 minutes. Dough should be elastic and not stick to your fingers. Add more flour if too sticky, more water if too dry. Let the mixer knead the dough for 8 minutes. Preheat oven to 500ºF. Place a pizza stone (best for a crispy crust) in the oven while it is heating up. Or use a greased baking sheet. Shape dough into a large circle, then cut it into four sections with a knife. Lightly oil counter top and roll out each pizza crust with a rolling pin. Fold over the edges and press down to form a crust. With a fork, pierce pizza dough every inch or two to reduce the number of bubbles in the crust. Sprinkle cornmeal or flour on the pizza pans and place pizza dough on pans by folding over half the dough on your forearm and then lifting dough onto pizza pan. Bake each pizza for 4 minutes at 500ºF. You can freeze pizza crust (when cooled) or continue with toppings. Remove hot crust from oven and top with ½ cup cheese first (this will keep the frozen pizza from getting soggy). Prepare pizza sauce (recipe follows) and pour sauce on top of cheese. Pile on toppings; top again with cheese. Cool pizza and then wrap it in plastic wrap without the pan. Label "425ºF for 10 to 15-18 minutes" and freeze. You can also freeze extra sauce in zip-top freezer bags. To serve: Do not defrost frozen pizza. Remove and discard plastic wrap. Place pizza on a pizza stone dusted with cornmeal, or on an aluminum pan in the oven while it is pre-heating to 425ºF. When the oven reaches 425ºF, bake for 15-18 minutes or until cheese is melted and crust is golden. Boy, this is a lot of info. Did I mention brushing the crust with egg white or butter before the final bake? Yummy, it adds a nice touch! Now, go on and impress the fam with your cost-friendly, better than delivery or carryout, pizza!

MURPHY'S CHICKEN TORTILLA SOUP

Steps:

• Cut raw kernels off corn cob with a sharp knife.
• In a large saucepan, melt the butter over moderate heat, add the garlic, onion, corn, carrots, and Anaheim chili.
• Cook for 3 minutes, stirring occasionally, until the onion is translucent.
• Stir in the cumin, chili powder, and oregano.
• Continue stirring another minute to toast the spices.
• Add the tomatoes, stock, cilantro, and chicken, bring mixture to a boil, and simmer for 10 minutes.
• Season with salt and pepper.
• To serve, distribute the broken tortilla chips equally in the bottom of soup bowls.
• Ladle the soup over tortilla chips.
• Garnish each bowl with a tablespoon of cheese.

CHICKEN: CHICKEN MURPHY RECIPE - (4.3/5)

Steps:

• Dredge cubed chicken in flour, salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute chicken in oil until golden. Set aside. In a separate pan, add Italian sausage in remaining 2 tablespoons olive oil until thoroughly cooked. Cut sausage into 1/4 inch pieces. Stir in chicken. Place potatoes into a saucepan with enough water to cover, Bring to a boil, and cook until fork tender, but not mushy, about 15 minutes. Drain and set aside. Heat the skillet from cooking the chicken over medium heat. Add more oil if necessary. Saute onion and bell pepper until soft. Stir in garlic, and cook for about 1 minute. Pour in the whole jar of Jalapenos (if using) and the wine. Scrape any bits of food from the bottom of the pan, and bring to a simmer. Return the chicken to the pan, and add the sliced sausage and potatoes. Simmer for 5 minutes.( Vinegar may be added to the dish to make the tart taste missing from not using the jalapeno's) In a medium bowl, combine white wine, vinegar, cornstarch, and water. Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken. Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!). Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Serve chicken and sausage over pasta.