Hometown Get-Togethers - Candace Floyd [45]
6 boneless, skinless chicken breasts, rinsed and patted dry
½ teaspoon salt
¼ teaspoon black pepper
¼ cup olive oil
6 ounces fresh mushrooms, sliced
2 garlic cloves, minced
One 10-ounce can cream of chicken soup
One 10-ounce can cream of mushroom soup
¾ cup half-and-half
¼ cup chicken broth or Marsala wine
¼ teaspoon chili powder
½ cup finely chopped parsley
1. Cook the noodles according to the package directions. Pound the chicken to ¼-inch thickness. Sprinkle with the salt and pepper.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Working in batches, cook the chicken until it is golden and no longer pink in the center, about 3 minutes on each side. Remove from the skillet to a plate, cover, and keep warm. Repeat with the remaining chicken breasts.
3. Heat the remaining 2 tablespoons olive oil in the skillet. Add the mushrooms and garlic. Cook until the mushrooms are tender, about 3 minutes, stirring frequently.
4. Add the soups, half-and-half, chicken broth, and chili powder; mix well. Cook until thoroughly heated, about 2 minutes. Stir in ¼ cup of the parsley.
5. Drain the noodles and arrange on a large serving platter. Arrange the chicken on top of the pasta. Pour the sauce evenly over the chicken and sprinkle with the remaining parsley.
Everyone’s Favorite Chicken
Elaine Arnold, Altus, Oklahoma
Serves 4 to 5
“Luncheon potlucks are a favorite activity at my workplace. When I brought this casserole in during the holidays, everyone loved it. Any leftovers went home with whoever got there first!”
3 cups diced cooked chicken
2 medium celery stalks, finely chopped
One 8-ounce can sliced water chestnuts, drained
½ cup sliced almonds
One 2-ounce jar pimientos, undrained
1 tablespoon minced onion
1 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon black pepper
1 cup French’s Original French Fried Onions
8 ounces Cheddar, shredded
1. Preheat the oven to 350°F. Grease an 11 × 7-inch baking dish.
2. Combine the chicken, celery, water chestnuts, almonds, pimientos, onion, mayonnaise, lemon juice, salt, and pepper in a large bowl; mix well.
3. Place in the prepared dish and top with the French fried onions and Cheddar. Bake, covered, for 30 minutes, or until the cheese is melted.
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TIPS FROM OUR TEST KITCHEN: If using precooked chicken, omit ½ teaspoon of the salt.
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Fried Onion Crusted Chicken
Mrs. Clay Rowland, Marion, Virginia
Serves 4
“This chicken recipe is special. You will enjoy it.”
4 boneless, skinless chicken breasts, rinsed and patted dry
Salt
Black pepper
½ cup (1 stick) butter, melted
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Two 2-ounce cans French’s Original French Fried Onions, finely crushed
1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking dish.
2. Pound the chicken with a meat mallet to ¼-inch thickness. Season with salt and pepper.
3. Combine the butter, mustard, and Worcestershire sauce in a shallow bowl. Place the crushed French fried onions in a separate shallow dish. Dip the chicken in the butter mixture and then coat with the crushed onions.
4. Arrange the chicken in the prepared dish. Pour any of the remaining butter mixture over the chicken and top with crushed onions.
5. Bake for 25 minutes, or until the chicken is golden brown and no longer pink in the center.
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TIPS FROM OUR TEST KITCHEN: This chicken is sophisticated, yet kid friendly.
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Hungarian Chicken Paprika
Elvira Mileti, Columbia City, Oregon
Serves 4 to 6
“This is a famous Hungarian meal. It is always served at weddings, and my mother served it on all holidays. She and my father came to America from Hungary in the early 1900s. My Italian husband of almost fifty years enjoys all Hungarian dishes.”
¼ cup vegetable shortening
1 medium onion, chopped
1 tablespoon paprika
1 teaspoon black pepper
2 teaspoons salt
One 4-to 5-pound chicken, cut up
1 cup sour cream
Egg noodles or dumplings, cooked
1. Melt the shortening in a large skillet over medium-high heat. Add