Swiss Cheese Chicken | QUICK & EASY RECIPE for Chicken Lovers
What is a Quick and Easy Recipe for Chicken Lovers***Our SWISS CHEESE CHICKEN***This is a good beginners recipe for a young chef just learning how to cook AND for those of us who want a new chicken lovers' recipe***We love it In The Kitchen w/ Paul and Judy❣️ **Click SEE MORE on your laptop or click the arrow next to the video's title on your cell phone for the Recipe Ingredients and Directions ⬇️
▶︎Why Swiss Cheese Chicken?'***SO MANY REASONS❣️
If you're looking for a new way to serve chicken, you've come to the right place***This doesn't take a lot of ingredients; it doesn't take a lot of time; and, it doesn't even use a lot of dishes ????***To be honest, you don't even taste the Swiss cheese! HA***So, why make it?***Because the recipe tastes delicious and it makes for great leftovers.... PLUS, it's QUICK and EASY! Bam!***THIS is the Paul and Judy Version with lots of surprises along the way***ENJOY!
▶︎ Recipe INGREDIENTS:
● 6 -8 Skinned Chicken Breasts **We did this recipe with just two (2) breasts sliced in half sideways to create 4 breasts in the pan. Therefore, we cut this recipe in half. (These directions are for the full recipe)
● 6-8 Pieces of Swiss Cheese
● 2 cans Cream of Mushroom Soup
● 1/2 Cup Milk (or Sherry)
● GF Panko flakes or 1 bag Pepperidge Farm Bread Crumbs
● 1 stick Butter
● Pan Spray
▶︎ Recipe DIRECTIONS:
1. Preheat oven to 350 degrees **Full disclosure: We preheat to 425 with our chicken recipe, and we cook our halved chicken breasts for 20 minutes. (We find that the chicken doesn't dry out as much using this method.)
2. Grease 9x13 baking dish with Pan Spray
3. Melt the butter
4. Place chicken breasts in bottom of baking dish
4. Place slices of Swiss cheese over the chicken
5. In mixing bowl, combine cans of soup with the milk (or sherry)
6. Pour entire mixture over the chicken
7. Top with panko or breadcrumbs
8. Pour melted butter over top
8a. Option: Sprinkle Paprika over the breadcrumbs
9. Bake for an hour at 350
▶︎For MORE great recipes, check out In The Kitchen w/ Paul and Judy:
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00:00 Welcome/ Intro
02:20 Ingredients
05:14 Preparing the Casserole
13:40 And, voila!
Chicken with Dry Sherry
Chicken is a protein that is used often. I had to come up with different ways to enjoy chicken. One day, my sister gifted me a bottle of Dry Sherry and the idea popped into my head. Why not? This recipe is a direct result of that idea. I hope you enjoy it as much as I did making it.
Chicken with Dry Sherry
Ingredients:
3 to 4 Chicken Breasts, boneless, skinless and thinly sliced
3 tablespoons unsalted butter
2 tablespoons Extra Virgin Olive Oil
2 medium shallot, minced
3 garlic cloves, thinly sliced
¼ cup Chicken stock
2 tablespoons Dry Sherry
2 sprigs of fresh thyme
salt and pepper to taste
Preparation:
1. Pat the chicken dry using paper towels and then season with salt and pepper.
2. In a sauté pan, over medium/medium-high heat, add butter and EVOO. Once the pan is hot enough, add your chicken. Do not move it until it releases naturally. (Lower the heat if necessary; depending on your pan.)
3. Sear the chicken on both sides. (3 minutes per side). Then remove the chicken and set aside.
4. Add one additional tablespoon on ghee or EVOO if needed.
5. Add shallots and sauté for 90 seconds. Then add garlic for 60 seconds.
6. Deglaze your pan with dry sherry and reduce for 90 seconds. Then, add chicken stock. (If you have brown bits on the bottom of your pan, the chicken stock will allow you to scrape those bits. Those bits equal flavor.)
7. Return the chicken to the pan. Add thyme. Reduce heat to low and cover. Allow the chicken to cook for 10 to 15 minutes.
8. Once the chicken is cooked, adjust seasoning to your liking.
9. Serve and enjoy on its own or with your favorite side dish.
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serves 4
4 chicken breast halves
kosher salt & pepper
1/2 c. flour
4 T. butter, divided
2 T. olive oil
1/4 c. lemon juice
1/4 c. dry white wine or cooking sherry
1/2 c. chicken broth
1 c. cherry tomatoes, halved
1/4 c. capers, drained
1/4 c. parsley - chopped
1/4 c. fresh basil - chopped
Take each breast and cut in half horizontally, so you have 2 thinner pieces. Season with salt & pepper.
Place flour in a shallow container. Lightly dip in chicken and shake off any excess.
Heat a large, heavy bottom skillet to medium-high and add 1 T. olive oil & 1 T. butter. Add four pieces of chicken breast and cook until golden and cooked through - about 3 minutes per side. Remove from pan and heat up another 1 T. olive oil & 1 T. butter. Cook remaining 4 breast pieces. Place cooked chicken on a sheet pan and loosely cover with foil.
Add lemon juice, wine or sherry, and chicken broth and tomatoes to the pan. Bring to boil, scraping up any brown bits and let liquids reduce about 4 minutes, until slightly thickened & reduced by half. Turn heat to low and add the capers, parsley and remaining 2 T. of butter. Season sauce with salt & pepper if necessary.
To serve, spoon sauce over chicken. Garnish with chopped basil.
Artichoke Chicken Piccata | Low Carb | Low Fat | Low Glycemic
If you love artichokes and chicken piccata, this is the dish for you. The entire meal can be cooked on the stove top in under 30 minutes.
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Artichoke Chicken Piccata
2 pounds baby artichokes, peeled, trimmed and sliced in half
fresh squeezed lemon juice
1 chicken breast per person, cut horizontally
1 fresh lemon, sliced
1 cup chicken broth
½ cup dry sherry, vermouth, madeira or marsala (white wine would be ok too)
3-4 cloves garlic, minced
3 tablespoons lemon juice
2 tablespoons capers
2 tablespoons butter
flour, salt and pepper
Slice the chicken breasts in half horizontally o form two breast-size cutlets. Pound the chicken to ⅛-inch thick. Season with salt and pepper. Set aside.
Peel the outer layers of the baby artichokes until you get to the tender yellow-green leaves. Trim the tops and bottoms off the 'chokes. Peel the stems and slice the 'chokes in half lengthwise. Cover with lemon juice to keep from turning brown.
Heat oil in a very large nonstick skillet. Place artichokes, cut side down, in 2 tablespoons of olive oil. Braise for about 4 minutes or until they are nicely brown on the cut side. Turn the artichokes. Add more oil if necessary. Cook until they are nicely browned on this side. Transfer to a heat proof dish. Set aside.
Fry the cutlets, in batches, if necessary for 2-3 minutes a side. They should just start to brown. Remove the cutlets to a platter and set aside.
Add the garlic to the pan and sauté quickly for 1-2 minutes. Do not let the garlic brown. Add the sherry and deglaze the pan, scraping the bottom. Reduce the sherry until it’s almost completely gone. Add the cutlets to the pan, then place the chicken in a single layer on top. Cover with the capers and artichokes. Cover skillet with a pizza pan or other lid that allows venting. Simmer for 5-10 minutes. Turn off the heat and ad the butter. Allow to sit until the butter melts. Stir to combine. Serve immediately.
I've been eating this for as long as I can remember, this is my Mums Chicken Ala King recipe
An absolute classic! I've been making this chicken ala king for years. The recipe was handed down to me from my mum, who used to make it for me when I was growing up. I’ve always loved the way the sauce sinks into the rice, making every bite taste creamy, savoury and delicious.
It's a great way to use up leftover chicken (or you can use rotisserie chicken).
Free printable recipe available on our site:
Ingredients for Chicken Ala King:
▢3 tbsp olive oil
▢12 baby chestnut mushrooms - sliced in half (you can swap for button mushrooms or 5-6 regular-sized sliced mushrooms)
▢1 large onion - peeled and sliced
▢2 tbsp plain (all-purpose) flour
▢280 ml (1 cup + 3 tbsp) hot chicken stock - hot water and a couple of stock cubes is fine
▢200 ml (¾ cup + 1 tbsp) semi-skimmed or full-fat milk
▢½ tsp dried thyme - or a tsp of fresh thyme leaves
▢2 tbsp dry sherry - *carefully measured (too much will make the sauce taste of sherry)
▢¼ tsp salt
▢¼ tsp black pepper
▢2 large cooked chicken breasts - chopped into bite-sized chunks (about 250g/9oz)
To Serve
▢chopped fresh parsley
▢boiled rice or pasta
#CreamyChicken #CookingShow #Recipes
Scratch Made Chicken Divan
Scratch Made Chicken Divan
My Scratch Made Chicken Divan is an updated, slimmed down version that packs flavor with no canned soup, sour cream and half the butter of others. So good!
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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
2 lbs chicken breast chopped
1/2 tsp kosher salt
1/2 tsp black pepper
4 tbsp flour separated
2 tbsp olive oil separated
1 lb broccoli florets
2 1/2 cups chicken stock
2 tbsp butter
1 shallot diced
2 tsp Worcestershire sauce
1/2 cup dry sherry
3/4 cup half and half
1/4 cup Parmesan cheese plus 2 tbsp
1/4 cup Panko breadcrumbs
1 lemon zest only (optional)
Instructions
Slice chicken breast meat into bite size pieces. Season with salt and pepper. Dust with 2 tablespoons flour and set aside.
Over medium high heat in a large skillet add 1 tablespoon of olive oil and brown the broccoli slightly, cooking for 3 minutes. Add 1/2 cup chicken broth and cover. Cook for 2 minutes. Remove from pan and set aside.
Add the other tablespoon of oil to the skillet and brown the chicken pieces over medium high heat. Cook for 5 minutes.
Place chicken in a 13x9 baking dish seasoned with cooking spray. Sprinkle broccoli on top of chicken.
In same skillet add the butter and over medium heat sauté the shallot for a minute. Sprinkle remaining 2 tablespoons of flour in pan and stir to cook. Add the Worcestershire sauce, sherry, chicken stock and half and half. Stir and reduce for several minutes until thickened. Stir in Parmesan cheese and pour over chicken and broccoli.
Sprinkle Panko breadcrumbs and more cheese (optional) if you like on top. Broil for 3-5 minutes until top is golden brown and bubbly. Serve with grated lemon zest over top (optional).
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