Chicken Fromage Recipes

Steps:

• Melt butter in a large skillet or saucepan.
• Saute mushrooms (you may substitute 2 cups of fresh mushrooms, if desired).
• Blend in the soup, cheese and sour cream.
• Add chicken and olives.
• Heat to serving temperature.
• Serve over buttered noodles.
• Note: This can be frozen in individual containers and then take out portions that you need and reheat.

Steps:

• Heat oil in large saute' pan.
• Dust chicken in seasoned flour.
• Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees.
• Remove chicken from pan and set aside.
• Add 2 Tbsp butter to pan.
• Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper, black pepper and salt to pan.
• Let saute' for three minutes, stirring constantly.
• Add chicken back to pan.
• Add white wine, lemon juice and the remainder of the butter.
• Allow to come to a boil.
• Cook pasta according to directions.
• Add drained cook pasta to the pan and toss together and serve.

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

Steps:

• Warm oil in a 9" saute pan over High heat.
• When oil is hot, reduce heat to Medium-High and add chicken. Cook until the internal temperature reaches 165 degrees (about 12 minutes), turning occasionally to keep from burning. Transfer to a plate and keep warm.
• Wipe the pan clean of oil.
• Add shallots and cook over Medium-High heat until translucent, about 3 minutes.
• Add wine to deglaze pan, stirring with a spoon to scrape the bottom of pan, and cook until liquid is reduced by two-thirds.
• Add heavy cream, demi-glace, cheese, red peppers, salt and pepper.
• Stir until cheese is incorporated and sauce is thick enough to coat the back of a spoon.
• Serve chicken topped with Boursin sauce.