Brown chicken in butter and remove from pan. Brown onion and garlic. Add rest of ingredients except for green peppers. Return chicken to pan. Cover and simmer for 30 minutes. Add green pepper and cook 10 minutes more.
Lay 8 slices of buttered bread in 9 x 12 baking dish. Top with cooked chicken,
mushrooms, and water chestnuts. Mix mayo, pimento and soups and spread over bread and chicken layers. Lay 8 slices of cheese on top of that and
cover with 8 slices of bread. Mix eggs and milk and pour over all. Let sit overnight. Bake 45 minutes at 350 degrees.
1/3 cup pistachios shelled
Pound chicken breast to ¼ inch thickness. Roll pastry to 18” x 12”. Lay pounded chicken breast on pastry. Sprinkle with salt and pepper. In a large bowl, mix bread crumbs and milk. Melt butter and sauté onion. Add onion to bread crumb mix. Add veal, eggs, garlic, parsley, nuts, pimento and ham to onion and bread crumb mix. Mix thoroughly. Spread mix over chicken breast. Roll jelly roll style
(long way), tuck in ends. Place seam side down on greased cookie sheet. Brush
with whole beaten egg. Bake 1 hour at 375 degrees. Remove and cool for one
hour covered with aluminum foil. Serve with sauce:
Mix all ingredients and chill. Let sit at room temperature an hour before serving.
Combine mustartd, 1 T. parsley, 1 ½ t. thyme, and chicken in a large zip-lock bag; toss well to coat chicken and chill overnight. Remove chicken from bag, and discard marinade. Sprinkle chicken with salt and pepper. Heat olive oil in a large Dutch oven over medium high heat. Add chicken to pan and cook 5 minutes on each side or until browned. Remove from pan. Add chopped onion to pan and sauté 5 minutes or until tender, stirring frequently. Add garlic to pan and sauté 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 T. parsley and remaining 1 ½ t. thyme. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from pan with a slotted spoon. Keep warm.
Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with remaining 2 T. parsley. Serves 4.
Lay broccoli spears on bottom of Pyrex dish. Lay chicken breasts over top. Mix remaining ingredients, except for cheese. Pour over top. Sprinkle cheese on very top. Bake at 350 degrees for 45 minutes.
Melt ¼ cup butter. Sauté chicken with salt and pepper about 5-7 minutes. Transfer to platter. Add mustard to skillet scraping up any brown bits. Wisk in cream. Reduce heat to a low simmer until sauce is slightly thickened and reduced by ½. Stir in any juices from chicken platter.
Toss chicken pieces in sauce. Layer pyllo dough – brushing with melted butter and bread crumbs between each layer. Arrange chicken pieces over bottom 1/3 of long side of dough, leaving 2” border on all sides. Then tuck in side edges and roll jelly roll style. Carefully place seam side down on ungreased cookie sheet. Brush with beaten egg and water wash. Bake at 450 degrees for 12-15 minutes. Cool, and then cut in 2” slices. Serve with remainder of mustard sauce.
Heat oil and brown chicken. Add mushrooms, shallots, and garlic. Cook 5 minutes. Add tarragon and bay leaf. Cook until liquid is evaporated. Add white wine. Cook until almost evaporated. Add tomatoes and water. Cook covered 10 minutes. Blend cornstarch with white wine and mix into sauce.
Cover with water, bring to boil, simmer 3 hours. Strain through a colander. Cool and remove fat.
Pound chicken breasts to thickness of ¼ inch. Combine cheese, onions and basil
in a small bowl. Season with salt and pepper.
Spread cheese mixture lengthwise over half of each chicken piece (actually, I spread it evenly over the entire chicken piece). Tuck short ends in. Roll chicken up starting at one long side into tight cylinders. Dip each cylinder in egg, allowing excess to drip into bowl. Roll in breadcrumbs. These can be
prepared 4 hours ahead. Place chicken in baking dish. Drizzle 2 T. melted butter
over chicken and bake until cooked through.
About 20-25 minutes at 350 degree oven.
Melt ¼ cup butter in heqavy pan over medium heat. Add mushrooms and sauté
until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil
until liquid is reduced by half, about 6 mintues. Remove from heat and swirl in 4 T. of butter, 1 piece at a time. Season with salt and pepper. Cut baked chicken cylinders into ½ inch rounds. Fan out on plates. Serve immediately. Pass sauce separately. Serves 4.
Preheat oven to 375 degrees. Rub chicken breasts lightly
with oil and season with salt and pepper.
Combine 2 T. butter with the mustard; reserve 2 t. for sauce.
Melt remaining 2 T. butter; mix with breadcrumbs and thyme and season
with salt and pepper.
In a large skillet heat oil over medium-high heat. Sear chicken skin side down until crispy about 5 minutes. Remove from heat. Smear with mustard mixture and sprinkle with breadcrumbs.
Transfer skillet to oven and roast until chicken is cooked through and top is golden brown, 15 t 20 minutes.
Transfer chicken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to ¼ cup, about 3 minutes. Remove from heat, and stir in reserved mustard mixture.
Strain through a fine sieve and serve with chicken. Garnish with thyme.