FRENCH CHICKEN SAUCE RECIPES

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FRENCH ONION CHICKEN BAKE RECIPE | 100K RECIPES



French Onion Chicken Bake Recipe | 100K Recipes image

I love one-pot meals. Less work, fewer dishes to wash, and all the flavors blend so well together

Provided by 100krecipes

Categories     Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 8

6 (4oz) chicken breasts, raw
¼ tsp paprika
¼ tsp garlic powder
¼ tsp salt
2 Tbsp Land o’ Lakes light butter made with canola oil
1 small yellow onion, peeled and sliced
1 (10oz) can French onion soup (I used Campbell’s)
½ cup fat-free or light mozzarella (I use Market Pantry reduced-fat mozzarella)

Steps:

  • Preheat oven to 350F
  • Melt butter in a skillet and add sliced onions. Saute onions until they become translucent. Remove from pan and set aside.
  • Season chicken breasts with paprika, garlic powder, and salt. Turn heat to medium-high, add cooking spray to skillet, and brown chicken breasts on both sides, about 5 minutes on each side.
  • Add sauteed onions back to skillet
  • Open the can of soup and add it to the chicken and onions. Cook for 5 minutes or until soup thickens a little bit and the chicken is well covered in the sauce
  • If you are using a cast-iron skillet, divide the mozzarella cheese evenly over each chicken breast and put the pan in the oven.
  • If you are not using a cast iron pan, transfer the chicken, onions, and sauce to a baking dish.
  • Insert baking dish in the oven and bake for 15 to 20 minutes, or until cheese is melted and sauce is boiling.

FRENCH-STYLE CHICKEN WITH PEAS & BACON RECIPE - BBC GOOD FO…



French-style chicken with peas & bacon recipe - BBC Good Fo… image

This creamy one-pot chicken dish is a great-value way of feeding the whole family

Provided by Good Food team

Categories     Dinner, Main course

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 8

6 rashers smoked streaky bacon, chopped
8 skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 bunch spring onions, roughly chopped
300ml hot chicken stock
250g frozen peas
1 Little Gem lettuce, roughly shredded
2 tbsp crème fraîche

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.

Nutrition Facts : Calories 379 calories, FatContent 16 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 51 grams protein, SodiumContent 1.6 milligram of sodium

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