CHICKEN AND PEARS RECIPE RECIPES

Name: Creamed Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings.
Ingredients: 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips; 1 tablespoon canola oil; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 cup water; 1/4 teaspoon salt; Pepper to taste; 1/2 cup sour cream; English muffins, split and toasted; Cayenne pepper or paprika

CREAMED CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

Creamed Chicken Recipe: How to Make It - Taste of Home image

"I came up with this recipe as a variation to beef Stroganoff," recalls Debra Baker of Greenville, North Carolina. "I like to serve it over toasted English muffins or egg noodles," she suggests.

Provided by Taste of Home

Categories Dinner

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
1/4 teaspoon salt
Pepper to taste
1/2 cup sour cream
English muffins, split and toasted
Cayenne pepper or paprika

Steps:

In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika.

Nutrition Facts : Calories 279 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 795mg sodium, CarbohydrateContent 6g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 26g protein.

RED WINE POACHED PEARS RECIPE | FOOD NETWORK

Red Wine Poached Pears Recipe | Food Network image

Provided by Food Network

Categories dessert

Total Time 13 hours 40 minutes

Prep Time 40 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 lemon
1 orange
1 bottle red wine (recommended: Shiraz/Syrah or Zinfandel)
8 cups water
1/2 cup honey
1 (1-inch) piece fresh ginger, sliced
1/2 teaspoon black peppercorns
1/2 teaspoon cloves
4 cardamom seeds
2 star anise
1 bay leaf
6 Bartlett pears, peeled
Creamy Pistachio Nut Filling, recipe follows
1 1/2 cups mascarpone cheese
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup pistachios, coarsely chopped

Steps:

Juice the lemon and orange, reserving the juiced citrus halves. Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepot. Gently place the pears into the liquid. Make a circle of parchment paper that is 1/2-inch larger than the pot and cover surface completely with the parchment paper (see Cook's Note*). Make sure the pears are fully submerged but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer.
Cook the pears until fork tender. Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked. Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.
Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.
Use a parisienne scoop to remove each pear's core, hollowing out a 1-inch wide cavity that starts at the base and extends 3/4 of the way up the pear. Transfer the Creamy Pistachio Nut Filling to a piping bag without a tip. Gently fill the pear cavity until it slightly overflows. (The overflow will help to provide a sticky surface to stand the pear up on.) Place the pear, base side down, in a bowl and surround with 1-ounce of the syrup. Serve.
In a medium-sized bowl, cream the mascarpone, sugar, and vanilla together. Stir in the pistachio nuts.
Use immediately or refrigerate and return to room temperature before filling the pears.

Nutrition Facts : Calories 203 calorie, FatContent 0 grams, SaturatedFatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 10 milligrams, CarbohydrateContent 42 grams, FiberContent 6 grams, ProteinContent 1 grams, SugarContent 30 grams

More about "chicken and pears recipe recipes"

CHICKEN MARSALA – INSTANT POT RECIPES

I can never pass up this classic Italian dish. Maybe it’s the melty mushrooms. Maybe it’s the dark, rich, wine-based sauce. Whatever the case, it’s extra delicious when made in the Instant Pot.
From recipes.instantpot.com
Reviews 5
Cuisine American

Pour the sauce over the chicken and serve.

See details

FRESH PEAR CAKE RECIPE | ALLRECIPES

This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes.
From allrecipes.com
Reviews 4.6
Category Spice Cake
Calories 454.9 calories per serving

Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

See details

PERFECT ROAST CHICKEN DINNER RECIPE - BBC FOOD

Cook a perfect roast chicken for Sunday lunch or Christmas, served with the ultimate gravy, homemade bread sauce, easy roast potatoes and pigs in blankets.
From bbc.co.uk
Reviews 4.9
Cuisine British

Carve the chicken onto a warmed serving dish, surround with the potatoes and sausage and bacon rolls. Serve the gravy and bread sauce at the table, in sauceboats or small jugs.

See details

EASY CHICKEN STRIPS RECIPE: HOW TO MAKE IT - TASTE OF HOME

I came up with these crispy strips one night when I was looking for a fast new way to serve chicken. They also make delightful appetizers, especially when served with barbecue or sweet-and-sour sauce for dunking. —Crystal Sheckles-Gibson, Beespring, Kentucky
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories 283 calories per serving

Preheat oven to 400°. In a shallow bowl, combine flour and seasoned salt. Place cornflakes and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with cornflakes., Transfer to an ungreased baking sheet. Bake until chicken is golden brown and juices run clear, 15-20 minutes.

See details

PAPRIKA CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

My family has always enjoyed this dish. Mushrooms and red and green peppers add color and flavor to the chicken pieces in a creamy paprika sauce. Served over noodles, it looks and tastes delicious. -Adeline Piscitelli, Sayreville, New Jersey
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 30 minutes
Category Dinner
Calories per serving

In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 tablespoons drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes. , Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper. , Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm. , Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles.

See details

POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP RECIPE ...

From foodnetwork.com
Reviews 4.7
Total Time 1 hours 20 minutes
Category dessert

In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.

See details

CHICKEN STOCK RECIPE - NYT COOKING

This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.
From cooking.nytimes.com
Reviews 5
Total Time 9 hours
Calories 2 per serving

Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.

See details

COMPANY-WORTHY CHICKEN RECIPES | MYRECIPES

11/11/2009 · Roast Chicken with Pears, Shallots, and Walnuts Recipe. The earthy flavor of walnuts complements the sweet and savory notes of fruit and honey in this stunning roast chicken…
From myrecipes.com

See details

INSTANT POT® COCONUT CURRY CHICKEN RECIPE | ALLRECIPES

12 Pulled Chicken Recipes to Make At Home Tender, juicy, and flavorful pulled chicken is perfect for BBQ plates, sandwiches, wraps, and so much more. Restaurant-worthy pulled chicken …
From allrecipes.com

See details

CRISPY OVEN BAKED CHICKEN - RECIPE | COOKS.COM

17/07/2021 · Wash chicken pieces and pat dry with a paper towel. Season chicken with salt and pepper and roll in flour to coat. Spray a 9x13-inch baking …
From cooks.com

See details

WONDERFUL CHICKEN THIGH RECIPES - THE SPRUCE EATS

08/08/2020 · This simple, fragrant, and wonderful recipe for honey mustard chicken thighs is ready in less than 30 minutes. The chicken is cut into strips …
From thespruceeats.com

See details