Mitchells Opulent Chicken Recipes

Steps:

• Clean and skin breast and place in bottom of 9X13 dish.
• cover completely with sliced cheese.
• Mix together soup, sour cream and lemon juice.
• Pour over top of chicken covering completely.
• Mix cracker crumbs with butter and sprinkle over the top of sauce.
• (Crumbs should cover sauce completely).
• Bake at 275 for 2 1/2 hours uncovered.
• (You may want to put a drip pan underneath depending on how full the dish is).

Steps:

• Preheat oven to 375°F.
• Pat chicken dry and season both sides with paprika and salt and pepper. In a 10- to 12-inch heavy skillet heat 2 tablespoons butter over moderate heat until foam subsides and cook chicken, until golden brown, about 3 minutes on each side. With tongs transfer chicken to a 2 1/2- to 3-quart shallow baking dish or casserole. In a colander rinse artichoke hearts and drain on paper towels. Scatter artichoke hearts around chicken.
• Slice mushrooms. Wipe out skillet and in it heat remaining 4 tablespoons butter over moderate heat until foam subsides. Add mushrooms, tarragon, and salt and pepper to taste and cook, stirring, until liquid given off by mushrooms is evaporated. Add flour and cook over moderately low heat, stirring, 3 minutes. Add Sherry or Marsala and broth and bring to a boil, stirring. Simmer sauce, stirring, 5 minutes and pour over chicken.
• Cover baking dish or casserole with foil or a lid and bake mixture in middle of oven 40 to 45 minutes, or until chicken is cooked through.

Steps:

• Preheat oil in a large skillet or deep fryer over medium heat or to 350 degrees.
• Combine chopped chicken, eggs and spices (for the wet ingredients) in a large bowl.
• Mix well and let set for about 15 minutes.
• Combine dry ingredients together.
• Then take nuggets out and bread in flour and spices.
• Drop one by one in hot oil and fry until golden. When done, drain on paper towels.
• For sauce, combine all ingredients in a large bowl and mix with a whisk well until mayonnaise isn't lumpy.

Steps:

• Preheat oven to 400 degrees. In a large straight-sided skillet, simmer 1/2 cup water over medium-high heat, then add broccoli and a pinch of salt. Cover, reduce heat to medium-low, and cook until crisp-tender, about 6 minutes. Drain well, then transfer to a large bowl; set aside. Wipe out skillet.
• Pat chicken dry; season with salt and pepper. Melt 2 tablespoons butter over medium-high heat. Add half the chicken and cook, turning once, until browned and cooked through, about 4 minutes. Transfer to a plate. Repeat with remaining chicken; set aside.
• 3. In same skillet, melt 2 tablespoons butter, then add onion and mushrooms. Cook, stirring occasionally, until tender and starting to brown, 6 to 7 minutes. Add flour and cook, stirring, 30 seconds. Slowly add milk, reduce heat to medium, and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 9 minutes. Add 2 cups cheese, Dijon, Worcestershire, cayenne, and sour cream; stir until combined. Season with salt and pepper. Add cheese sauce to bowl with broccoli, followed by chicken and accumulated juices; toss to combine. Transfer to a 2 1/2-quart baking dish.
• In a small bowl, combine 2 tablespoons melted butter, panko, and remaining 1 cup cheese. Sprinkle over broccoli-and-chicken mixture. Bake until bubbly and golden, 20 to 25 minutes. Let cool 15 minutes, then serve over noodles or rice.

Steps:

• 1. Season chicken with salt, pepper and paprika. Saute in butter. Put chicken in a casserole dish. Put artichoke hearts in skillet and saute with mushrooms and tarragon for 5 minutes.
• 2. Spoon artichoke heart mixture over chicken in casserole. Sprinkle flour over leftover juices in skillet; add sherry and chicken broth and stir and simmer for 5 minutes. Pour this sauce over casserole;
• 3. Cover and bake at 350 to 375 for 45 minutes. This may be done ahead of time and reheated. Serves 4

Steps:

• Coat chicken with paprika, salt and pepper. Saute chicken in butter until brown. Transfer to casserole. Saute' sliced mushrooms and cut-up artichoke hearts in butter for about 5 minutes. Add more butter if needed. Add the tarragon. Sprinkle with flour and stir in sherry and bouillion and stir like mad. Simmer for five minuts or until gravy is smooth. Cover casserole and bake for 45 minutes.