Chicken Victoria Recipes

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CHICKEN BREAST VICTORIA RECIPE



Chicken Breast Victoria Recipe image

Provided by WisconsinMike

Number Of Ingredients 11

3/4 cup butter (Divided)
1 C. flour (divided)
2 C. whippping cream
4 boneless, skinless, chicken breasts
1/2 t. salt
1/4 t. pepper
1 C. sliced mushrooms
1 shallot, minced
8 oz. small shrimp, peeled and deveined
4 oz. crab meat
1/2 C. dry white wine

Steps:

  • In a large saucepan, melt 1/4 cup butter and stir in 1/4 c. flour to make a roux. In another pan, heat cream. slowly add cream to roux and stir over medium heat until sauce thickens. set aside. Pound chicken breasts to flatten and dredge in 3/4 cup flour that has been seasoned with salt and pepper. Heat 1/4 C. butter in a 10-12 inch skillet, add chicken and saute until golden brown, about 4 minutes on each side. Remove chicken to serving plate and keep warm in a low oven. Melt remaining butter in same skillet. Add mushrooms and shallot, saute 2-3 minutes. Add shrimp and crab meat. Cook until shrimp is opaque. Add wine, bring to a brisk boil. Turn heat to low, add reserved cream sauce and cook until mixture thickens to consistency of a heavy cream soup. Pour sauce over chicken and serve.

CHICKEN VICTORY



Chicken Victory image

This quick and easy chicken dish is full of flavour and a great time saver. I get it all ready to go and then just walk away and leave it to simmer. Sometimes I serve it on a bed of steamed white rice.

Provided by laursy

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

6 chicken breasts
2 tablespoons salad oil
4 small cooking onions
1/2 lb bacon, cooked and broken up
14 ounces tomatoes
10 ounces mushroom pieces
1 pinch salt & pepper
parsley
thyme
1/2 teaspoon bay leaf powder

Steps:

  • 1. Heat oil in electric frying pan. Lay in chicken and brown both sides. With skin side up, sprinkle chopped onions, bacon pieces, broken up tomatoes, mushrooms and spices.
  • 2. Cover frying pan and cook about 30 minutes at 300 degrees.
  • 3. Remove chicken from pan and place on platter. Sieve out pieces of vegetables.
  • 4. Add a little corn starch to thicken sauce slightly and pour over chicken. Garnish with fresh parsley.

Nutrition Facts : Calories 504.6, Fat 35.3, SaturatedFat 10.2, Cholesterol 118.5, Sodium 413.7, Carbohydrate 9.2, Fiber 1.9, Sugar 4.5, Protein 37.1

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