Bistro Chicken Twister Recipes

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BISTRO CHICKEN



Bistro Chicken image

This chicken can be done in the oven or it is excellent in the slow cooker also. The sauce is so delicious and I suggest serving it over pasta, noodles, baked potatoes or with some good French bread.

Provided by Sherri35

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 tablespoon butter
1 tablespoon olive oil
6 boneless skinless chicken breast halves
salt and pepper
1 (14 1/2 ounce) can diced tomatoes, with their juice
1 -1 1/2 teaspoon dried thyme
1 can campbell condensed French onion soup

Steps:

  • If cooking on stove top: Preheat oven to 375 degrees.
  • In an ovenproof skillet, melt butter and olive oil over medium-high heat.
  • Sprinkle the chicken breasts with salt and pepper (to taste).
  • Panfry the chicken until both sides are golden but the chicken is not cooked through.
  • Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
  • Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
  • Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
  • If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.

BISTRO CHICKEN FETTUCCINE



Bistro Chicken Fettuccine image

This is one of my go-to weeknight meals made from pantry ingredients. Every bite makes me think of France. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1/2 pound uncooked fettuccine
2 tablespoons extra virgin olive oil, divided
1 pound boneless skinless chicken breasts, cut into 2-in. strips
1/4 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, chopped
1/4 pound prosciutto, julienned
1 shallot, minced (about 2 tablespoons)
2 tablespoons finely chopped dried apricots
1/8 teaspoon crushed red pepper flakes
1/4 cup white wine or chicken broth
1 tablespoon Dijon mustard
1/2 cup crumbled goat cheese
1/4 teaspoon dried tarragon or 1/2 teaspoon minced fresh tarragon
1/4 cup chopped walnuts, toasted

Steps:

  • Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm., In a large skillet, heat 1 tablespoon oil over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; cook and stir until no longer pink, 4-6 minutes. Remove chicken. Add remaining oil to skillet; stir in next 5 ingredients and saute 4-6 minutes. Return chicken to skillet., Stir in wine and mustard. Bring to a boil; cook until liquid is reduced slightly, 2-4 minutes. Pour chicken mixture over fettuccine; add cheese and tarragon. Toss to combine, adding enough reserved pasta water to moisten pasta. Top with toasted walnuts.

Nutrition Facts : Calories 561 calories, Fat 22g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 42g protein.

FRIDAY NIGHT BISTRO CHICKEN



Friday Night Bistro Chicken image

I am usually pretty tired when Friday rolls around and don't want to spend much time in the kitchen. This chicken dish is very easy, tasty and doesn't take long to put together.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 48m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 tablespoon olive oil
6 boneless skinless chicken breast halves
1 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1/2 cup chopped shallot
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/2 teaspoons dried thyme
1 can campbell French onion soup, condensed
1 cup grated swiss cheese

Steps:

  • In a large oven-proof skillet or dutch oven, melt the butter and heat the oil over medium-high heat.
  • Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper (estimated amount) to season.
  • Brown chicken in skillet until both sides are golden but chicken is not cooked all the way through.
  • Transfer chicken to a plate; set aside.
  • Add shallots to skillet; cook and stir for 3-4 minutes or until softened.
  • Add in tomatoes with juices and thyme; cook and stir 4-5 minutes or until the sauce has reduced some.
  • Add in the soup; cook and stir occasionally 4 minutes; season with the remaining salt and pepper if desired.
  • Return chicken breasts to the skillet; sprinkle breasts with cheese.
  • Bake uncovered, in 375° oven about 20 minutes or until cheese is melted and chicken is cooked.

Nutrition Facts : Calories 303.7, Fat 13.4, SaturatedFat 6.5, Cholesterol 95.2, Sodium 1103.8, Carbohydrate 11.2, Fiber 1.5, Sugar 4.2, Protein 34.6

BISTRO CHICKEN



Bistro Chicken image

Make and share this Bistro Chicken recipe from Food.com.

Provided by Laurawombat Garcia

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless skinless chicken breast halves
6 slices muenster cheese (I have used swiss)
1 (8 ounce) can condensed cream of mushroom soup
1/2 cup dry white wine
2 cups herb seasoned stuffing mix
1/2 cup butter, melted

Steps:

  • Preheat oven to 350°F and coat an oblong baking dish with Pam.
  • Place the chicken in the baking dish and put a slice of cheese over each piece of chicken.
  • Mix the soup and wine together and then pour over chicken evenly.
  • Sprinkle the stuffing mix over top and then drizzle the melted butter on top of that!
  • Bake about 45-50 minutes till topping is golden and chicken is no longer pink!

Nutrition Facts : Calories 416.9, Fat 27.4, SaturatedFat 16, Cholesterol 136, Sodium 606.4, Carbohydrate 3.4, Sugar 1.1, Protein 34.6

EASY BISTRO CHICKEN



Easy Bistro Chicken image

Make and share this Easy Bistro Chicken recipe from Food.com.

Provided by Belinda McManaway

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons vegetable oil
3 cups sliced fresh mushrooms
1 medium onion, chopped
1 (15 ounce) can stewed tomatoes, undrained
1/4 cup kraft zesty Italian dressing
3 tablespoons tomato paste
4 small boneless skinless chicken breast halves
1 cup kraft low-moisture part-skim mozzarella cheese
2 slices cooked bacon, crumbled

Steps:

  • Heat oil in large skillet on med-high heat.
  • Add mushrooms and onions cook 5 minutes stirring occasionally. Stir in tomatoes with their liquid, add dressing and tomato paste.
  • Add chicken, cover. Reduce heat to med-low. Simmer 12 minutes or until chicken is cooked through.
  • Sprinkle with cheese and bacon, simmer uncovered 5 minutes or until cheese is melted. Serve over hot cooked rice if desired,.

Nutrition Facts : Calories 276.9, Fat 10, SaturatedFat 2, Cholesterol 72.8, Sodium 764.2, Carbohydrate 15.5, Fiber 2.6, Sugar 9.8, Protein 32.2

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