Chicken Emil From Rich N Charlies Recipes

Steps:

• 1. Preheat oven to 350 degrees. Melt 1/4 cup butter; set aside.
• 2. In a bowl, combine the remaining 1/2 cup butter with flour, using the back of a fork or a pastry blender to mix until creamy.
• 3. Rinse chicken and pat dry. Cut each piece of chicken in half. Coat chicken with bread crumbs, pressing firmly. Drizzle coated chicken with melted butter; grill or broil for about 5 minutes per side or until fully cooked. Keep chicken warm while you make the sauce.
• 4. In a large ovenproof skillet, bring stock to a boil; whisk in butter-flour mixture. Bring to a boil and cook, stirring, until mixture thickens. Reduce to a simmer. Add mushrooms, broccoli, prosciutto, garlic, red pepper flakes, lemon juice and wine. Simmer 5 minutes.
• 5. Place cooked chicken pieces in sauce; sprinkle cheese on top of each chicken piece, dividing evenly. Place in oven and bake just until cheese melts, 3 to 4 minutes.
• 6. Lift chicken onto plates; use a slotted spoon to ladle vegetables over cheese. Pour sauce over all; serve immediately.
• Note: If using fresh broccoli, cut florets and steam or microwave just until crisp-tender. If using frozen broccoli spears or florets, thaw and drain well.
• Tester's note: The sauce may be started about 30 minutes ahead. Prepare as directed, but do not add mushrooms and broccoli. Just before serving, add vegetables and simmer until hot, about 7 minutes.

Steps:

• 1. Heat oil in oven proof pan. Cut each piece of chicken in half, length wise, season with salt and pepper. Dredge chicken in flour, then dip in egg and then breadcrumbs. Preheat oven to 350 degrees
• 2. Fry chicken in hot oil about 3 minutes on each side, remove from pan.
• 3. Add chicken stock, to pan. Make a paste from softened butter and flour, add to pan and whisk till stock starts to thicken. Reduce to a simmer, add mushrooms, broccoli, prosciutto, garlic, red pepper, lemon juice and wine. Simmer for 5 minutes.
• 4. Place cooked chicken pieces in sauce, sprinkle cheese on top of each chicken piece dividing evenly. Place in warmed oven and bake just until cheese melts.
• 5. Lift chicken onto plates; use a spoon to add vegetables over cheese. Pour sauce over all, serve immediately.
• 6. Note: When using fresh broccoli, cut florets and steam or microwave just until crisp and tender. If using frozen broccoli spears or florets, thaw and drain well. The sauce may be started about 30 minutes ahead. Prepare as directed but do not add mushrooms or broccoli. Just before serving, add vegetables and simmer until hot, about 7 minutes.

Steps:

• Dredge chicken in bread crumbs.
• Brush 1/4 cup melted butter on chicken to moisten bread crumbs.
• Broil or grill about 6-8 minutes per side or until fully cooked.
• Set aside.
• Mash 1/2 cup butter with flour to make a creamy mixture.
• Set aside.
• Bring chicken stock to a boil in large pan.
• Add reserved butter-flour mixture to stock.
• Bring to a boil again, stirring until mixture thickens.
• Reduce heat to simmer.
• Add ham, lemon juice and wine.
• Let simmer about 5 minutes.
• Place chicken pieces in sauce in shallow casserole dish.
• Top chicken with cheese.
• Place in preheated 350 degree oven just until cheese melts, about 3-4 minutes.
• Transfer to plates with ham spooned over chicken with sauce on top.

Steps:

• 1. Combine 2/3 of the garlic,lime juce,lemon juice,and olive oil in a resealable bag. Add chicken turning to coat.remove air from bag seal and put in the fridge for 6 to 8 hours...turning occasionally...pre-heat grill to med-high heat.On skewers,( If using wooden skewers make shure they have been soked in water for an hour or more).Remove chicken from the bag. Thread on to the skewers. On a small plate pour out the bread crumbs. Roll the chicken skewers in the bread crumbs to coat.
• 2. Grill skewers for 8 to 12 minutes turning halfway through.(or untill cooked through). While chicken is cooking. In a skillet melt butter add remaning garlic.cook untill just softened.
• 3. Remove chicken from skewers and drizzle with garlic butter and serve.