Chicken Bistro Cakes Recipes

EASY BISTRO CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
• Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165°F).
• Top with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

PAULA DEEN'S CHICKEN CAKES

Steps:

• In a small skillet, melt 2 tablespoons butter over medium heat. Add red bell pepper, celery, and onion, and cook 5 minutes, or until tender.
• In a large bowl, combine chicken, panko, and red bell pepper mixture; set aside.
• In a small bowl, combine mayonnaise, eggs, mustard, Worcestershire sauce, and seasoned salt. Add to chicken mixture, tossing gently to combine. Form mixture into 10 patties.
• In a large skillet, melt remaining 2 tablespoons butter over medium heat. Cook chicken cakes, in batches, if necessary 3 to 5 minutes per side, or until browned.

BISTRO CHICKEN

Steps:

• Pound the chicken thin before browning ( I usually cut them in half after I pound them), sprinkle with salt & pepper. Dust them with flour. Brown the chicken breasts in a medium-high skillet in oil or butter. Remove and place in casserole dish. Add mushrooms & onions to the skillet, keeping the drippings from the chicken.Cook mushrooms & onions in skillet for 5 minutes, Add the chicken stock and simmer down till there is very little broth left (about 15 min) Add the french onion soup and cook together to reduce liquid for 5 minutes. Pour sauce over chicken in the casserole dish, top with Swiss cheese and bake for 20 minutes at 350 degrees. I like to serve over bow tie pasta

CHICKEN BISTRO CAKES

Steps:

• Melt the butter is a medium saute pan. Saute onion and celery until tender. Transfer to a large bowl and cool.
• Add chicken, bread crumbs and seasonings; stir in the eggs. Form cakes, uising a packed 1/3 cup measuring cup, lightly pressing to make a 3" cake. Transfer to cookie sheet or plate. Chill 15 minutes. (Don't skip the chilling - it helps the cake hold together).
• Heat 2 T. oil in a nonstick pan over medium-high heat. Saute 1/2 the cakes. Add remaining oil and saute remaining cakes.