Capitolade Of Chicken Recipes

CRACKER CRUMB MAC & CHEESE

Steps:

• Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
• Cook the macaroni in boiling salted water until just tender.
• Drain it while you prepare the cream sauce.
• In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.
• Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.
• Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.
• Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.
• Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.
• Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.

CHIPOTLE'S CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, season the chicken all over with salt and pepper.
• Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden brown, 4 minutes per side.
• Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
• Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
• Enjoy!

CAPITAL CHICKEN CASSEROLE

Steps:

• In large frypan, place butter and oil and heat to medium
• temperature until butter melts
• Add chicken and cook, turning, about 10 minutes or until brown on all sides
• Remove chicken and place in baking pan or casserole
• In same frypan, saute mushrooms about 5 minutes or until tender
• Stir in flour
• Add soup, wine and water; simmer, stirring, about 10 minutes or until sauce thickens
• Stir in cream, salt, tarragon, basil, coriander and pepper; pour over chicken
• Bake, uncovered, in 350 degree F
• oven for 60 minutes
• Mix in artichoke hearts, green onions and parsley
• Bake about 5 more minutes or until fork can be inserted in chicken with ease

CAPITOLADE OF CHICKEN

Steps:

• Preheat oven to 375°; butter a medium baking dish.
• To make the bread crumbs: melt 2 teaspoons butter in a small skillet over medium heat; stir in the bread crumbs and toast them until golden; stirring ocasionally.
• Scrape bread crumbs out of the skillet and reserve.
• To make the hash: Melt the 4 tablespoons butter in a skillet over medium heat.
• Stir in the shallots and mushrooms; cook about 5 minutes or until the mushrooms are limp.
• Sprinkle in the flour and, when incorporated, pour in the wine and simmer briefly until reduced by half.
• Pour in the stock and the half-and-half, add salt, and cook 5 minutes longer or until lightly thickened.
• Stir in the chicken and heat through; remove from heat and add the parsley.
• Spoon the capitolade into the prepared dish; sprinkle with the bread crumbs and bake 15-20 minutes, until the bread crumbs are nicely browned and the sauce is bubbly.