French Country Chicken Recipes

FRENCH-STYLE CHICKEN WITH PEAS & BACON

Steps:

• In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
• Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
• Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet, melt margarine over medium high heat.
• Add chicken and saute for 5 minutes.
• Stir in water, soup mix and lemon.
• Bring to a boil.
• Reduce heat to low.
• Cover and simmer 15 minutes.
• Remove chicken and discard lemon.
• In small bowl, combine sour cream, corn starch and dill weed.
• Add to skillet, stirring constantly.
• Bring to a boil over medium high heat.
• Reduce heat, simmer 1 minute.
• Serve over chicken.

COUNTRY FRENCH CHICKEN BAKE

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix tomatoes, herbes de provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken and mushrooms; seal bag. Turn to coat chicken and mushrooms in marinade. Refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 375°F Spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
• Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken, mushrooms and marinade evenly over rice mixture.
• Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180F). Sprinkle with parsley and lemon peel.
• Exchanges : 1 1/2 Starch, 2 Lean Meat, 1/2 Fat Carbohydrate Choices : 1 1/2.

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
• Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
• Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.