Best Country Club Chicken Recipes

COUNTRY CLUB CHICKEN

Steps:

• Cook the bacon and don't clean out the pan. Drain the bacon on a paper napkin.
• Add butter to the pan and the chicken breasts - season with salt and pepper, Brown both sides and then put them in a 9x13 casserole dish.
• Now in that same skillet saute the onion for about three minutes.
• And add the mushrooms and saute those for another 3 minutes, then add the apple. Cook it all for 3 more minutes.
• Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine. Then add in the soup and cheddar cheese. Stirring after each ingredient to combine well.
• Pour it all over the chicken breasts. Put the casserole in a preheated oven at 350F for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.
• While the chicken is cooking - Make your spaghetti according to the directions on your package.
• Serve spaghetti topped with the chicken and sauce. Garnish with more bacon.

COUNTRY CLUB CHICKEN RECIPE - (4.8/5)

Steps:

• Mince the onion. Clean and slice the mushrooms. Peel and mince the apple (or wash it well). Mine was a golden delicious. Season the chicken breasts with a generous amount of salt and pepper. Cook the bacon and don't clean out the pan. Drain the bacon on a paper napkin. Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole. Cook the onion for 1-3 minutes After a minute or three you add the minced apple and cook it all for another 3 to 4 minutes. Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine. I'm sure you can replace the white wine with chicken broth or plain water, but I've never cooked it like that. Add the soup. For the Dutchies: this is not your average mushroom soup but it's the thick, concentrated version! Sharp Cheddar. You just can't go wrong with cheese. Never. I've added roughly 2/3 cup. Stir it into the sauce. And pour it all over the chicken breasts. Put the casserole in a preheated oven at 350F (175C) for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly. Gives you 25 minutes to cook the spaghetti according to the directions on your package. Now that's doable. Live a little and garnish with more bacon... and some parsley, just for the heck of it.

COUNTRY CLUB OVEN FRIED CHICKEN

Steps:

• Mix together: 1/4 c flour, 1/4 t pepper, 1/2 t salt, 1 t paprika. Shake breasts in mixture until well coated. Melt: 1/4 c butter in shallow cassarole. Place chicken, skin side down. Bake in 400 degree oven for 45 minutes until golden brown underneath. Meanwhile, combine 1 can Cream of Chicken, 1 sliced mushrooms undrained, 2 T sherry. Heat in saucepan. When chicken is brown, turn over and pour sauce on top. Bake 15 minutes more. One of Jim's favorites

MUSKEGO LAKES COUNTRY CLUB GREENBRIAR STUFFED CHICKEN

Steps:

• Chicken Breasts Set a medium sauté pan over medium-high heat. When hot, add oil and butter. Add onion and garlic and sauté until onions are soft, being careful not to burn the garlic. Reduce heat to medium and add dried tomatoes and basil. Sauté 1 minute, stirring occasionally. Add wine and reduce by a fourth. Add cream, salt and pepper. Simmer about 5 minutes. Remove from heat, check for seasonings and adjust salt and pepper if needed. Add bread crumbs until mixture is a consistency similar to a cookie dough. Add cheese and mix in. Refrigerate at least 1 hour. Preheat oven to 350 degrees. Using a tenderizing mallet, pound each chicken breast out to ¼-inch thickness. Set ¼ cup (if making 6 chicken breasts) or ½-cup (if making 4 chicken breasts), of the cooled stuffing in the center of each chicken breast. Roll up chicken breasts, tucking in the sides. Secure with picks if desired. Place rolled breasts, seam side down, in shallow baking pan. Season with salt and pepper and bake in preheated oven 25 to 30 minutes or until internal temperature reaches 165 degrees. Set chicken on serving dishes and drizzle with citrus cream sauce. Citrus Cream In small saucepan, heat oil, then add onion and garlic and sauté over low heat 2 to 3 minutes. Add juices and reduce by one-fourth, about 3 to 5 minutes. Add all remaining ingredients except cornstarch and water then adjust seasonings. Bring to a simmer but do not let mixture boil. Add some of the cornstarch mixture to thicken. Sauce should lightly coat back of a spoon.