Chicken Lucia Recipes

CHICKEN LUCIANO RECIPE

Steps:

• Season flour with salt and pepper Dredge chicken breasts in flour mixture Brown chicken in olive oil (approximately 3 minutes on each side) Transfer to a 13 x 9" baking pan (keep warm) Add shallots, broth, wine, tomato sauce and mushrooms to pan. Bring to boil, then simmer 5 minutes. Pour over chicken in baking pan and bake 15 minutes

ST. LUCIA BARBECUED CHICKEN

Steps:

• In saucepan, combine all ingredients except chicken. Bring to boil and cook for 15 minutes, uncovered. Sauce should be thick. Cool.
• Pat chicken pieces dry and coat with sauce. Place meaty side up in baking dish and bake in preheated 350°F oven for 30 minutes.
• If you want to barbecue chicken, remove chicken from baking dish, transfer sauce to saucepan and boil until thick. Barbecue chicken for 5 to 10 minutes per side, brushing with reduced sauce. If you aren't barbecuing, simply bake chicken for 10 to 20 minutes longer in sauce, or until thoroughly cooked.
• Bonnie Stern Simply HeartSmart Cooking.

CHICKEN BREASTS LUCIANA

Steps:

• Flatten chicken breasts slightly and season on both sides with salt and pepper.
• Coat the chicken lightly with flour.
• Heat the clarified butter in a large skillet: all the chicken (in 2 batches) and saute for 3-4 minutes per side.
• Stir in 1/2 cup of water and the cognac; season with salt and pepper. Bring the mixture to a boil and cover and simmer over low heat for 20 minutes.
• Meanwhile cook the white rice and the wild rice separately in boiling salted water. Drain the rices; place them in 1 bowl and toss with butter. Cover and keep warm.
• Remove the chicken from the skillet. Deglaze the pan with cream and stir in the rosemary. Bring the liquid to a boil; add the chicken and simmer until hot.
• Serve the chicken with the rice on warmed plated; cover with the sauce.