Cheaters Chicken Meuniere With Almonds Recipes

Steps:

• For the chicken: In a large nonstick skillet, heat the oil and butter over medium-high heat. In a medium bowl, mix together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season the chicken on both sides with salt and pepper and dredge in the flour mixture. Shake off any excess flour and cook the chicken until golden and cooked through, 3 to 5 minutes each side. Remove to a plate and tent with foil to keep warm.
• For the sauce: Heat the same pan used to cook the chicken over medium-high heat. Add the tomatoes, olives, capers, wine, and lemon zest. Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the tomatoes start to soften, about 4 minutes. Stir in the parsley and season with salt and pepper, to taste.
• Arrange the chicken on a platter and pour the sauce over the top.

Steps:

• The sauce:.
• Prepare brown gravy mix in accordance with package directions (basically, whisk 1 1/2 c water with mix and cook until thickened). Keep warm.
• Add wine to gravy and cook 2 minutes over low heat.
• Add lemon juice, worchestershire sauce, parsley, and bay leaf, and cook 2 minutes.
• Add 8 tbs (1 stick) butter and stir occasionally. Once incorporated keep warm.
• This makes enough sauce for several uses.
• The almonds:.
• Toast almonds in a dry heavy over medium hear skillet stirring constantly, until fragrant. Remove from pan so a not to scorce them.
• The chicken:.
• Pound chicken breasts until flattened into a uniform thickness of 1/2 inch.
• Combine flour, salt, and pepper on a plate.
• Heat the remaining butter and the olive oil into a large skillet until hot.
• Dredge chicken into flour mixture to coat.
• Place chicken in pan. Cook 4 minutes each side (or thereabouts) until done.
• Drain chicken on paper towels to absorb excess oil.
• Place chicken on a serving platter. Drizzle 3/4 to 1 cup of sauce over chicken and top with almonds.
• Serve immediately.

Steps:

• Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes. While it is heating, sprinkle the chicken breasts with salt and pepper, and place the flour or cornmeal on a plate.
• Pour the oil or clarified butter into the skillet to a depth of 1/8 inch, and turn the heat to high. When the oil is hot, dredge the cutlets in the coating, turning them a few times and pressing them down so they are well covered. After you dredge each one, add it to the pan.
• Cook until the chicken is nicely brown, 3 to 5 minutes, then turn. Cook 2 to 4 minutes until the chicken is firm to the touch (lower the heat if the coating begins to scorch).
• Meanwhile, if using the optional butter, melt over medium heat until it is nut-brown.
• When the chicken is done, drain it briefly on a paper towel, then transfer to a warm platter. Drizzle with lemon juice, and top with half the parsley. At the last minute, pour the browned butter over the chicken, add the remaining parsley and serve.

Steps:

• Boil chicken on stove top until no longer pink.
• Dice or shred chicken and layer on bottom of 9 x 13-inch pan.
• In seperate bowl, mix cream of chicken soup with sour cream. Blend well.
• Spread soup sour cream mixture on top of chicken.
• Add shredded cheese, then layer with crushed Ritz crackers.
• Pour melted butter over crackers. Sprinkle almonds on top.
• Bake at 350 degrees for approximately 25 minutes, until bubbly.

Steps:

• In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. , Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.