Byzantinechickennouveau Recipes

BYZANTINE CHICKEN NOUVEAU

Steps:

• Set a side a 13 x 9 inch glass baking dish.
• Season Panko or bread crumbs with salt and pepper to taste.
• Heat olive oil in large frying pan or skillet.
• Dip chicken in the beaten egg and then in the Panko or bread crumbs; frying as many cutlets at a time as you can do with enough room to turn the pieces over.
• Fry about 4 minutes on each side or until chicken is cooked through; drain on paper towels.
• Fry the sliced mushrooms in the skillet you fried the chicken in, adding more olive oil if needed; fry until tender but still firm not mushy.
• Place the frozen chopped spinach in a pot and cook it using the the can of chicken broth and the juice from the lemon instead of any water, until tender.
• Stir in the romano cheese until it dissolves into the broth; the cheese will also thicken the broth a bit.
• Place the drained fried chicken in the 13 x 9 inch pan; place a layer of the fried mushrooms on top.
• pour the chicken broth/spinach mixture over the top, spreading the spinach out evenly.
• Serve with white rice, using the lemon/cheese/spinach mixture from the bottom of the baking pan as gravy for the rice.
• Using the glass baking pan as a serving plater both simplifies holding the gravy for you but also allows you to hold it in a warm oven if you can't serve it immediately.

CHICKEN JERUSALEM II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
• While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
• Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.