Town House Chicken Recipes
TOWNHOUSE CHICKEN
The source of this recipe comes from Midwest Living. This recipe makes a nice savory gravy. I always serve this chicken with rice and a tossed salad. I am sure you will enjoy it.
Provided by Shoppohollic
Categories Chicken
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in resealable plastic bag. Pour italian dressing over chicken. Seal bag and marinate in refrigerator for 4-24hrs. Turning the bag occasionally.
- When ready to cook, drain and discard marinade. Place chicken on broiler pan. Broil for about 13 minutes or until chicken is no longer pink in the center.
- In medium saucepan cook mushrooms and garlic in margarine over medium high heat until mushrooms are tender. Stir in flour and pepper. Stir in milk all at once. Cook mushroom mixture until thick & bubbly. Add cheese and stir until melted.
- When ready to serve spoon hot cooked rice onto serving plates. Arrange chicken breast on top of rice. Laddle mushroom sauce over it all.
Nutrition Facts : Calories 453.1, Fat 29.6, SaturatedFat 7.6, Cholesterol 87, Sodium 1166.7, Carbohydrate 12.2, Fiber 0.3, Sugar 8.7, Protein 34.2
TOWN HOUSE CHICKEN
I tried this at my aunts house and had to have the recipe!! You might think it will be dry but it certainly isnt and is fine by itself!
Provided by Katrina
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Cut fat off chicken and cut in half (width).
- Crush crackers into tiny pieces and them mix with cheese and parsley.
- Dredge chickens in egg, then in the cracker mix.
- Lightly fry (in about 1 tbls. of oil) in skillet (until lighlty browned).
- And then bake for 25 minutes.
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- Place chicken in a plastic bag set in a shallow dish. Pour Italian dressing over chicken. Close bag. Marinate in the refrigerator for at least 4 hours or up to 24 hours, turning the bag occasionally.
- Drain chicken, discarding marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until no longer pink and juices run clear, turning once.
- For sauce, in a medium saucepan, cook mushrooms and garlic in butter or margarine until mushrooms are tender, stirring occasionally. Stir in flour and pepper. Stir in milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add cheese and stir into the sauce until cheese is melted.
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