Chicken Montmorency Recipes

MONTEREY CHICKEN

Steps:

• To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.
• Bake chicken in the preheated oven for 20 to 30 minutes, or until cooked through and juices run clear.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In same skillet, melt butter over medium high heat. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside.
• Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.

CHICKEN MONTMORENCY

Steps:

• Drain cherries, reserving liquid.
• Wash and dry chicken pieces and sprinkle with salt, pepper, and paprika.
• Brown chicken on all sides in hot butter.
• Remove from skillet.
• To skillet, add 1/4 t salt, the flour, sugar, and spices; blend with drippings.
• Gradually stir in cherry liquid and add chicken and remaining ingredients, except cherries.
• Cover, bring to a boil and simmer for 40 minutes or until chicken is tender.
• Add drained cherries and Kirschwasser for last 5 minutes of cooking time.
• Serve over wide noodles.