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Chicken To Please A Crowd

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Ingredients

Adjust Servings:
2 tablespoons butter
2 tablespoons olive oil
2 large sweet onions, sliced into rings
6 garlic cloves, minced
1 - 1 1/2 cup flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 teaspoon garlic powder
7 lbs chicken breasts, pounded and sliced into strips
1/2 cup chicken broth or 1/2 cup white wine
1/2 cup sliced sun-dried tomato packed in oil
1/4 cup oil, for browning if needed
1 teaspoon chopped fresh thyme
3 tablespoons chopped fresh parsley
20 ounces fresh mushrooms (used baby bellas and button)

Nutritional information

404.1
Calories
220 g
Calories From Fat
24.5 g
Total Fat
7.2 g
Saturated Fat
110.8 mg
Cholesterol
367.8 mg
Sodium
9.5 g
Carbs
1.4 g
Dietary Fiber
1.4 g
Sugars
36.1 g
Protein
250g
Serving Size

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Chicken To Please A Crowd

Features:
    Cuisine:

    Made this for my family to test it for a shore crowd. It is very tasty and not too difficult. My husband said "oh, this is Coq au Vin". It really is. Chicken serves a lot cut like this - I didn't pound it out - cut horizontally and then cut in med size strips. Served with yellow rice and cantaloupe. May add a green salad for the shore but the baby spinach on the bottom is good. It will be a shore meal for a crowd.

    • 65 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    Chicken to Please a Crowd!, You ‘ll have no problem impressing a crowd with this elegant buffet dish! Lightly browned chicken with a sauce of sundried tomatoes, mushrooms, capers, green peppercorns & fresh herbs bedded on baby spinach which mixed with sauteed onions and garlic Topped with toasted pinenuts You can cut down this recipe If you want serve on a bed of rice for a more elegant meal or place on a tortilla and wrap for more casual meal , Made this for my family to test it for a shore crowd It is very tasty and not too difficult My husband said oh, this is Coq au Vin It really is Chicken serves a lot cut like this – I didn’t pound it out – cut horizontally and then cut in med size strips Served with yellow rice and cantaloupe May add a green salad for the shore but the baby spinach on the bottom is good It will be a shore meal for a crowd , family of 6 – four fussy teenagers – all enjoyed the flavour – particularly the sun dried tomatoes Made enough to freeze for another night


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    Steps

    1
    Done

    Heat Oil and Butter in a Large Pan Heavy Bottom Pan. Saute Onions and Garlic 3-4 Minutes Till Translucent. Remove Onions and Garlic Leaving Oil in Pan Set Aside.

    2
    Done

    Mix Flour, Salt, Pepper and Garlic Powder Together. Toss Chicken in Flour Mixture to Coat Chicken Strips.

    3
    Done

    in the Same Pan Add Oil If Needed. Lightly Brown Chicken Strips on All Sides. Do not Crowd Pan. Repeat Till All Strips Are Browned. Adding Additional Oil as Needed.

    4
    Done

    When All Chicken Is Browned Drain Oil and Discard.

    5
    Done

    to the Pan Add Broth, Wine or Water, Tomatoes, Thyme, Parsley, Capers, & Peppercorns Scraping All the Goodness (brown Bits) from the Bottom of the Pan.

    6
    Done

    Add Mushrooms and Butter Bring to a Boil Toss in Chicken to Heat. Mushrooms Will Stay Firm.

    7
    Done

    Toss the Baby Spinach With the Onions.

    8
    Done

    Place Spinach in Chafing 3 Dishes Top With 1/3 of the Chicken Mixture on Each Bed of Spinach and Top With All the Goodies(tomatoes, Capers, Mushrooms and Herbs).

    9
    Done

    the Cooked Chicken Will Wilt the Spinach.

    10
    Done

    Garnish With Pine Nuts.

    11
    Done

    Sit Back and Watch It Disappear.

    Avatar Of Sean Murphy

    Sean Murphy

    Comfort food queen known for her hearty and soul-warming dishes that evoke nostalgia.

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