Shaker Tavern Dijonnaise Ranch Chicken And Pasta Recipes

Steps:

• Season the chicken with salt and pepper.
• Melt butter in a large saucepan, add the chicken and saute until browned on all sides.
• Remove from the heat, lift out the chicken with a slotted spoon, and set aside.
• Quarter and peel the apples, then core and slice them.
• Return the casserole to the heat and add the apples, sugar, spice 2 cups stock, and the bay leaves.
• Simmer for 15 minutes, stirring the apples frequently.
• Return the chicken to the pan, cover and simmer for 30 minutes or until tender, adding more stock if necessary.
• Add the cream and heat through, then taste the sauce for seasoning.
• Serve hot, garnished with apple slices.

Steps:

• Lightly dredge chops in flour; shake off excess.
• In a large skillet, heat oil over medium-high heat.
• Add the chops and brown them, about 5 minutes per side.
• Season chops with the salt and pepper and transfer to a baking dish.
• Bake in 350-degree oven 15 minutes.
• Pour off fat from skillet.
• Add wine, mustard, tomato purée, and chopped chives to skillet.
• Stir sauce over medium heat, scraping up any browned pieces.
• Reduce heat to low and simmer sauce, stirring often, about 5 to 7 minutes.
• Turn off heat.
• Divide the chops among individual dinner plates and lower oven temperature to 200 degrees, leaving the door open to hasten cooling.
• Return chops to oven to keep warm.
• Add juices that have accumulated in baking pan to sauce in the skillet.
• Reheat sauce over medium heat until bubbly; turn off heat and season with salt and pepper to taste.
• Top each chop with a few spoonfuls of sauce and garnish with chive slivers.

Steps:

• Preheat oven to 375ºF.
• Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
• Sprinkle chicken thighs with salt.
• Cook in batches 5 to 7 minutes, until golden brown on all sides.
• Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
• Reduce heat to medium, add shallots to fat remaining in casserole.
• Cook, stirring, 3 to 5 minutes until softened.
• Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
• Cook 25 minutes, until chicken is cooked through.
• Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
• Return chicken thighs to turned-off oven to keep warm.
• Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
• Return skimmed liquid to casserole, along with wine.
• Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
• Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
• Whisk in cream and remaining mustard.
• Stir in contents of sieve.
• Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
• Taste and add salt and pepper if necessary.
• Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
• Garnish with thyme and serve at once.

Steps:

• Melt margarine in a large sauce pan over low heat.
• Add package of dressing mix.
• Mix in broth and undiluted can of soup.
• Blend in the cream cheese until smooth.
• Reduce heat.
• In a 13x9 baking dish, place chicken.
• Pour hot sauce mixture over the chicken.
• Bake in a hot 350 degree oven for 1 hour 0.15 minutes before end of baking time, cook pasta according to package directions and drain well.
• Serve chicken dish by pouring sauce over hot pasta.