French Style Basil Chicken Recipes

Steps:

• 1. Heat oil over medium heat, add onion and cook until soft.
• 2. Add garlic, Herbs de Provence, salt and pepper, cook for 1 minute, stirring. Add flour, stir for 1 minute, add the wine, cook for 1 minute. Add the stock and tomatoes, and bring to a boil.
• 3. Stir in artichoke hearts, remove from heat.
• 4. Place chicken thighs in the crock pot, and cover with sauce. Sprinkle with basil.
• 5. Cook on low for 6 1/2 hours. Chicken will be pretty much falling off the bone at this point. So I remove the chicken from the crock pot, remove the bones from the thighs, and cut / shred the chicken meat, and return to the crock pot. Give a stir to mix in. Delicious served over rice. Enjoy!

Steps:

• Sprinkle chicken with lemon-pepper. In a large nonstick skillet coated with cooking spray, cook chicken for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the broth, apples, onion, 3 tablespoons cider, cinnamon and nutmeg. Bring to a boil. Combine cornstarch and remaining cider until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Top with chicken; sprinkle with parsley.

Steps:

• Put the sage leaves in a pan along with the onions, the white wine and the chicken broth.
• Bring to a rolling boil, and continue to boil until the sauce is reduced to 3/4 cup, about 8-10 minutes.
• Remove from the heat and let cool.
• Lay the pieces of chicen in a flat pan or in an airtight plastic bag and use this cooled sauce to marinate the chicken covered overnight in the fridge, or at least 6 hours.
• The next day, preheat the oven to 325°, remove chicken from the marinade, reserving the marinade, and pat dry.
• Put chicken in oven for about 35-45 minutes or until the juices run clear.
• Meanwhile, strain the marinade, discarding the onions, and leaves.
• Put in a suacepan and bring to a rolling boil, and boil for about 10-15 minutes, or until reduced by 1/3.
• Take half of the cream, and blend it together with the basil leaves in the blender until very smooth, and a bit pasty.
• Add this to the sauce, along with the other half of the cream, and reduce heat to low and keep warm until the chicken in done.
• Serve this sauce over the chicken, with rice.

Steps:

• Mix together the flour, salt, and pepper in a shallow bowl. In another bowl, whisk beaten eggs, sugar, and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.
• Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry the chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
• In the same skillet over medium-low heat, melt the butter, and stir in garlic, sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir. Return the chicken breasts to the sauce, and gently simmer until no longer pink in the center, about 15 minutes.
• To serve, place a chicken breast on a plate, and top with sauce.