Best Chicken Parisian Recipes

CHICKEN PARISIAN

Steps:

• Place the chicken in the bottom of a 10-inch pie plate.
• Top each slice with several pieces of broccoli.
• Sprinkle with half the cheese.
• Top with mushrooms.
• Melt the butter over low heat in a small saucepan.
• Blend in the flour and pepper.
• Cook over low heat, stirring constantly, until the mixture is smooth and bubbly.
• Remove from the heat and gradually stir in the milk.
• Bring the milk mixture to a boil, stirring constantly, boil for 1 minute.
• Stir in nutmeg, soup and Worcestershire.
• Pour this mixture over the broccoli. Sprinkle with remaining cheese.
• Broil until the top is light brown and bubbly. 3 to 5 minutes.

PARISIAN CHICKEN BITES

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, saute chicken and fennel in oil until chicken is no longer pink. Add green onion and rosemary; cook 1 minute longer. Remove from the heat., In a large bowl combine the apple, pecans, parsley and lime juice. Stir in chicken mixture; spoon into endive leaves., In a microwave, melt chocolate chips; stir until smooth. Stir in spreadable fruit and vinegar. Drizzle over appetizers.

PARISIAN CHICKEN SALAD

Steps:

• In a large salad bowl combine the greens, mushrooms, fennel, carrots, celery, artichokes, olives, and scallion, and toss the mixture to combine. Pat the chicken dry and season with the thyme, salt, and pepper. In a large nonstick skillet set over moderately high heat, warm the oil until hot, add the chicken, and saute it for 2 minutes. Turn and cook for 1 minute more. Transfer the chicken to a plate. Add the wine to the skillet and reduce it by half. Add the broth, whisk in the mustard, and return the chicken to the skillet. Simmer 2 to 3 minutes, or until the chicken is cooked through and springy to the touch. Transfer the chicken to a plate, reduce the remaining liquid to 1/2 cup, and pour it into a small bowl. Make the dressing: Add the olive oil, whisking, to the bowl of reduced cooking liquid and whisk in the vinegar and salt and pepper, to taste. Cut chicken into slices and add to the salad bowl. Pour juices from plate into dressing, whisking to combine, and drizzle over salad. Toss mixture until chicken and vegetables are well coated with dressing.

PARISIAN CHICKEN AND PASTA

Steps:

• Sauce Veloute: Melt butter and stir in flour,salt and pepper; gradually stir in chicken broth.
• Simmer 5 minutes stirring with wire whisk,until thick and smooth.
• Simmer 15 minutes stirring occasionally. Set aside.
• Tomato Sauce: Saute onions in oil 5 minutes.
• Stir in tomatoes, salt& pepper,bay leaf and thyme.
• Simmer 15 minutes; discard bay leaf. Set aside.
• Preheat oven 350*.
• Butter a 3 quart casserole.
• Saute chicken in 1 Tbsp butter 2-3 minutes.
• Season with salt& pepper.
• Combine 1/2 c.cream with 1 cup sauce veloute, tabasco sauce & green onions.
• Stir into chicken.
• Remove from heat.
• Melt remaining Tbsp butter and toss with pasta.
• Place 1/2 pasta in casserole.
• Cover with 1/2 tomato sauce.
• Repeat.
• Top with 1/2 cup cheese and entire chicken mixture.
• Blend remaining 1 cup Sauce Veloute with rest of cream.
• Spoon over chicken.
• Sprinkle with remaining cheese.
• Bake 45 minutes until bubbly and brown.
• Note:.
• This can be prepared the day before, refrigerated and heated in oven when you are ready to serve it. Enjoy!

CHICKEN PARISIAN

Steps:

• Place chicken breasts, skin side up, in 12 x 7 1/2 x 2 baking dish; sprinkle with salt. Blend wine into mushroom soup; add mushrooms and pour over chicken. Bake at 350 degrees for 1- 1 1/4 hours. Remove chicken to platter; Sprinkle with paprika. Pour sauce into saucepan; blend in sour cream, and heat gently until hot. Serve sauce over chicken and hot cooked rice or noodles.

CHICKEN PARISIAN

Steps:

• 1. Combine flour, paprika, salt and pepper in plastic bag.
• 2. Drop chicken in bag and shake.
• 3. Brown chicken in skillet with margarine
• 4. Add potatoes, onions and broth.
• 5. Cover and simmer for 35 minutes.
• 6. Optional After it is cooked, remove the chicken and potatoes. Add 1 cup of sour cream. Stir in well until sauce is heated, but do not boil.

CHICKEN PARISIAN

Steps:

• 1. Combine first 7 ingredients in a large plastic or paper bag and shake well. Rinse chicken and add to bag to dredge in flour mixture completely. Shake off excess flour and set aside to set flour on chicken.
• 2. In a skillet, melt the butter over medium heat. Saute onions for about 3 minutes. Add garlic and cook for about one more minute being careful not to burn garlic. Remove and set aside. Add olive oil and bring to heat. Add chicken breasts and brown on each side. Set aside.
• 3. Add mushrooms and saute for about 3 minutes. Add chicken broth, white wine, chicken boullion cube, dried thyme and stone ground mustard. Wisk to combine and heat over medium heat until reduced by half. Add chicken and onions back to pan and simmer covered for about 20-30 minutes til chicken is cooked through. Sprinkle with chopped parsley and serve immediately.
• 4. Serve with fresh tossed salad, steamed asparagus with hollandaise sauce and twice baked potatoes for a truly romantic meal.

PARISIAN CHICKEN

Steps:

• Season breasts with salt and pepper and brown slowly in butter in Dutch oven.
• Dissolve pan juices with brandy.
• Add next six ingredients.
• Simmer 30 minutes or until chicken is tender.
• Stir in cream and add a few drops Kitchen Bouquet for color.

PARISIAN CHICKEN SALAD

Steps:

• Preparation Broil: 12 minutes, Marinate: 6 to 8 hours, Prep: 25 minutes 1. Place chicken in a heavy, large self-sealing plastic bag set in a shallow dish. For marinade, in a bowl combine orange peel, the 1/3 cup orange juice, the 4 cloves garlic, the honey, and thyme. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for at least 6 hours or up to 8 hours, turning bag occasionally. 2. Drain chicken, discarding marinade. Place chicken on unheated rack of a broiler pan. Season with half of the salt and half of the pepper. Broil 4 to 5 inches from heat for 12 to 15 minutes or until tender and no longer pink, turning once halfway through broiling. 3. Meanwhile, for dressing, in a screw-top jar combine olive oil, vinegar, the 2 tablespoons orange juice, the 2 cloves garlic, the shallots, the remaining salt, and the remaining pepper. Cover; shake well. 4. To serve, divide greens among 4 dinner plates. Top with yellow sweet pepper slices. Cut chicken into 1/2-inch-thick slices. Arrange chicken and orange sections on salads. Drizzle with the dressing. Makes 4 servings.

PARISIAN CHICKEN WITH PORTABELLA MUSHROOMS AND ARTICHOKES

Steps:

• Pound chicken breasts to 1/2 inch thickness.
• Coat chicken with flour, and add salt and pepper to your taste.
• In a heavy skillet, heat 1 tablespoon olive oil over medium heat.
• Place chicken in pan, brown on both sides, and cook through; this will take about 6 to 8 minutes.
• Remove from pan, and set aside.
• Add remaining 1 tablespoon olive oil, and saute onions and sliced mushrooms over medium heat for 5 to 10 minutes.
• Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently.
• Stir in brandy or rum, and simmer for an additional 2 to 3 minutes.
• Return chicken to the pan, and heat through for 5 to 10 minutes.

DINNER TONIGHT: PARISIAN CHICKEN

Steps:

• 1 Lay the breasts down on a cutting board and use a sharp knife parallel to the cutting board to cut them (carefully) almost all the way in half, leaving about 1/2 inch attached. Open the breasts like a book and cover with plastic wrap. Gently pound them with a meat mallet or heavy skillet to uniform, 1/4-inch thickness. Season both sides with salt and pepper.
• In a shallow bowl, whisk the milk and the eggs, and spread the flour on a plate. Heat 2 tablespoons of the butter in a large skillet until the foam subsides. Dredge the chicken breasts in the flour, shaking off the excess, then dip them in the egg and transfer to the skillet. Cook until golden, 2-3 minutes per side, in batches as necessary (add an extra tablespoon of butter as needed).
• Transfer the chicken to a plate tented with foil, or into a warm oven, then add the vermouth and lemon juice to the saute pan. Increase the heat and scrape up any browned bits, then season to taste with salt and pepper. Reduce for a minute or so (about half) then whisk in the remaining 4 tablespoons of butter in pieces. Add the parsley for the last few seconds. Serve the chicken with the sauce poured over it.