Farmhouse Chicken Bake By Vickie Recipes

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FARMHOUSE CHICKEN DINNER



Farmhouse Chicken Dinner image

Chicken breasts in a seasoned flour coating are pan-fried till golden brown, then simmered with carrots and onions in a flavorful skillet sauce, placed on hot cooked brown rice, and sprinkled with fresh parsley.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 50m

Yield 4

Number Of Ingredients 10

¼ cup flour
½ teaspoon pepper
4 small bone-in chicken breast halves, skin removed
¼ cup KRAFT Light Zesty Italian Dressing
2 cups baby carrots
1 onion, cut into wedges
1 (14.5 ounce) can fat-free reduced-sodium chicken broth, divided
2 cups instant brown rice, uncooked
½ (8 ounce) container PHILADELPHIA Neufchatel Cheese, cubed
2 tablespoons chopped fresh parsley

Steps:

  • Mix flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low 20 min. or until chicken is done (165 degrees F).
  • Meanwhile, cook rice as directed on package; spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
  • Add Neufchatel and remaining broth to skillet; cook on high heat until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.

FARMHOUSE CHICKEN DINNER



Farmhouse Chicken Dinner image

Have diners running home with this Farmhouse Chicken Dinner. Our Farmhouse Chicken Dinner features veggies and a flavorful, creamy pan sauce.

Provided by My Food and Family

Categories     Chicken Breast

Time 50m

Yield 4 servings

Number Of Ingredients 10

1/4 cup flour
1/2 tsp. pepper
4 small bone-in chicken breasts (1-1/2 lb.), skin removed
1/4 cup KRAFT Lite Zesty Italian Dressing
2 cups baby carrots
1 onion, cut into wedges
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
1 cup brown rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. chopped fresh parsley

Steps:

  • Mix flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package.
  • Spoon rice onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
  • Add Neufchatel and remaining broth to liquid remaining in skillet; cook on medium-high heat 5 min. or until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.

Nutrition Facts : Calories 460, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 34 g

CHICKEN DIVAN CASSEROLE



Chicken Divan Casserole image

Provided by Nancy Fuller

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 15

4 tablespoons olive oil, plus more for greasing
2/3 cup breadcrumbs
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts (about 2 pounds)
4 heads broccoli, cut into florets (about 6 cups)
2 cups grated Parmesan
1/4 cup unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
Pinch cayenne pepper
3 cups milk
2 cups shredded sharp Cheddar
1 cup chicken stock
1/2 cup dry white wine
1/2 teaspoon paprika

Steps:

  • Preheat the oven to 350 degrees F and place a rack in the top third of the oven. Grease a 9-by-13-inch baking dish with some olive oil and set aside.
  • In a medium bowl add the breadcrumbs and the olive oil. Season with salt and pepper and set aside.
  • Place the chicken in a large pot and cover with water. Add 4 teaspoons salt and bring to a boil, then immediately reduce to a low simmer. Cook the chicken until the internal temperature on an instant read thermometer reads 160 degrees F, 15 to 20 minutes.
  • Remove and cool slightly, then slice the chicken into thin strips or shred, and place in the bottom of the prepared dish. Add the broccoli and sprinkle the Parmesan over the top.
  • Melt the butter in a medium saucepan set over medium heat. Add the flour and use a wooden spoon or whisk to stir until smooth and cooked, 4 to 5 minutes. Add the nutmeg, and cayenne. Slowly whisk in the milk, Cheddar, stock and wine. Bring to a boil, whisking often. Reduce to a simmer and cook until thickened and smooth, 5 to 8 minutes.
  • Pour the sauce over the broccoli and chicken and then top with the breadcrumb mixture and sprinkle the paprika over the top. Cover the dish with foil and bake 15 minutes. Remove the foil and bake until the top is golden and the casserole is bubbling, 15 minutes.
  • Cool for about 5 minutes and then serve.

EASY ITALIAN FARMHOUSE CHICKEN



Easy Italian Farmhouse Chicken image

TOTALLY healthy and delicious, TRUE! Creativity can be up to YOU! Colourful, easy...people will think you did slave, HOPE your review is also a rave!

Provided by mickeydownunder

Categories     < 4 Hours

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken cutlets
12 tablespoons cornflour
5 -6 tablespoons dried Italian seasoning
pepper
3 tablespoons oil
3 -4 teaspoons garlic
1 onion
1 red pepper
2 zucchini
425 g tomatoes
1 cup red wine
1 tablespoon lemon rind
2 tablespoons lemon juice
1 tablespoon brown sugar
3/4 cup black olives
3/4 cup sliced mushrooms

Steps:

  • COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley etc.)and pepper in bowl or ziplock bag.
  • SLICE chicken breasts in half lengthways and then in 2 to 3 pieces across;.
  • FLOUR chicken; shake excess off before.
  • HEAT pan; then add oil; BROWN chicken and REMOVE.
  • Saute garlic, onions, mushrooms and red or green pepper until SOFT.
  • ADD diced zucchini, can of diced tomatoes with juice, red wine, lemon juice, lemon rind and brown sugar.
  • Bring to a BOIL, reduce to simmer.
  • ADD chicken back into large pot on stove and simmer for 1 hour until chicken is tender.
  • When done, add black olives and.
  • ENJOY!
  • NOTE: Recipe might vary depending on size of chicken breasts
  • NOTE: Cornflour to Italian season should be 2 Tbsp to 1 Tbsp ratio whatever total amount you use to coat chicken.
  • NOTE: Also tried recipe by pouring sauce oven chicken and baking it on low in oven (120 - 150 degrees) and found while it was still tasty, it did not have the same taste/consistency as that done on the stove top.
  • NOTE: I covered the chicken while simmering on the stove top but you might need to stir every now and then to make sure it does stick.

Nutrition Facts : Calories 325.9, Fat 14.5, SaturatedFat 1.9, Sodium 206.3, Carbohydrate 36.8, Fiber 6.1, Sugar 12.1, Protein 5.1

FARMHOUSE CHICKEN CASSEROLE



Farmhouse Chicken Casserole image

Brought over for the Zaar World Tour from a British web site. This is on the menu for this week but wanted to get it posted so others could try it also.

Provided by LAURIE

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 (2 1/2 lb) chicken, cut into serving pieces
1 cup flour, seasoned with
1 teaspoon salt, and
fresh ground black pepper
2 tablespoons butter
1 tablespoon oil
12 tablespoons white pearl onions
12 small new potatoes, peeled
8 mushrooms, cut into quarters
6 slices bacon, fried until crisp and crumbled
2 cups chicken broth
1 tablespoon cornstarch, dissolved in
2 tablespoons cold water
2 tablespoons finely chopped parsley

Steps:

  • Dredge chicken pieces in seasoned flour. Heat the butter and oil in a large skillet and fry the chicken until golden brown. Transfer the chicken to a casserole.
  • Add onions and potatoes to the skillet and cook until lightly browned.
  • Shake the skillet occasionally to prevent potatoes from sticking.
  • Transfer onions and potatoes to the casserole.
  • Add mushrooms to the skillet and cook over moderately high heat for 4 minutes.
  • Place mushrooms in the casserole.
  • Add crumbled bacon and chicken broth.
  • Cover the casserole and place in a 350º oven for 50 minutes.
  • Thicken juices with cornstarch dissolved in cold water.
  • Garnish with parsley.

Nutrition Facts : Calories 1021.8, Fat 52, SaturatedFat 16.3, Cholesterol 198.1, Sodium 1042.6, Carbohydrate 79.8, Fiber 8.6, Sugar 4.2, Protein 57

FARMHOUSE CHICKEN



Farmhouse Chicken image

This dish gets its great flavor from dressed-up canned soup and its ease of preparation from stuffing mix. In less than an hour, I can assemble this casserole, bake it and put it on the table.- Alice Faye Ellis, Elkton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

2 packages (6 ounces each) stuffing mix
4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1 cup milk
2 celery ribs, chopped
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Prepare stuffing mix according to package directions; set aside. Place the chicken in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the soup, milk, celery, onion, salt and pepper; pour over chicken. Top with stuffing. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts :

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