4 boneless, skinless chicken breasts
1/2t salt
1/4t black pepper
3T Dijon or spicy brown mustard
1/2C all-purpose flour
3T butter or margarine
1C heavy cream or half&half
Pound chicken to thickness of 1/4-inch. Season with salt and pepper. Spread both sides of chicken with 2T of the mustard. Put flour into shallow dish and press chicken into flour, coating on both sides. Shake off any excess flour.
Melt butter over medium-high heat in skillet. Brown chicken about 3 minutes on each side. Remove chicken to warm platter. Pour cream into skillet and boil rapidly about 2 minutes. Remove skillet from heat and stir in remaining tablespoon of mustard. Add more salt or mustard to taste. Return chicken to skillet to reheat and baste with sauce.
Easy Chicken Pot Pie
1 2/3C frozen mixed veggies, thawed
1C cut-up cooked chicken
1 can cream of chicken soup
1C Bisquik
1/2C milk
1 egg
Heat oven to 400 degrees. Mix veggies, chicken, and soup in ungreased 9-inch pie plate. Stir remaining ingredients with a fork until blended. Pour into pie plate over chicken mixture. Bake for 30 minutes or until golden brown.
Hot Chicken Salad
3C Cooked Chicken, torn into pieces
1/2C sliced mushrooms(fresh or canned)
1C diced celery
2T butter
1 can cream of chicken soup (or cream of celery)
1C sour cream
1C mayo
1 can water chestnuts (sliced)
1C shredded cheese
2C potato chips (crushed)
Salt and Pepper to taste
Saute celery and mushrooms in butter. Add all ingredients except cheese and chips. Top with cheese, then chips. Bake at 375 degrees for 30-35 minutes.
*For cheesier taste add cubes of cheese throughout
Serves 8-10
Lemon Broccoli Chicken
1T oil
4 skinlees, boneless chicken breast halves
1 can cream of broccoli soup
1/4C milk
2t lemon juice
1/8t pepper
4 thin lemon slices
In skillet heat oil and cook chicken for 10 minutes or until browned. In separate bowl, combine soup and milk; stir in lemon juice and pepper. Pour over chicken. Top with lemon slices. Reduce heat to low. Cover and simmer 5 minute until tender. Serve over hot rice.
Chicken Piccata
1/3C all-purpose flour
1/2t salt
1/4t paprika
1lb boneles chicken breasts, pounded to 1/8-inch
2T olive oil
3/4 chicken broth (reduced sodium)
1/2t sugar
2T fresh lemon juice
1T nonpareil capers, rinsed
1T butter
Mix flour, salt, and paprika on a plate. Coat chicken in flour mixture; shake off excess. Heat 1T olive oil in a nonstick skillet over medium heat. Cook chicken 2 minutes per side or until cooked through, adding remaining oil as needed. Put chicken on plate and put in warm oven.
Pour chicken broth into skillet, add sugar, and cook 2-3 minutes or until broth is reduced by half. Stir in lemon juice and capers. Cook 1 minute more. Remove from heat, swirl in butter until melted, and pour sauce over cutlets.
Easy Chicken Divan
Submitted by Deidre
Come and visit her site!
Cooked Boneless Skinless Chicken Breast to serve 3-4 people (1/2lb to 1lb
10oz of frozen broccoli (or fresh if you prefer) spears
1 can cream of mushroom soup (use light version for less fat and salt)
1/3 cup of milk (use skim milk for a lighter version)
1/2 cup of shredded cheddar cheese (again use light or fat free cheese for less fat)
Preheat oven to 450 degrees
Cook broccoli and drain. Arrange broccoli in a shallow baking dish. Top with cooked chicken breasts. Mix together soup and milk until smooth. Pour soup mixture over chicken and broccoli. Sprinkle with cheese. Bake 15 minutes or until cheese is melted and chicken is tender. Serves 3.
Serving suggestions: Serve over a bed of rice (pilaf is my favorite) and accompany with a nice garden salad. Wholla-dinner is served in 1/2 hour or less!
Boil chicken while you cook the broccoli and rice....this will cut down your time. You can always cut the chicken into strips which will cook it faster too!
