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This one-skillet dinner combines quick-cooking chicken cutlets with a creamy sauce of sliced onion and sour cream flavored with sherry. Fresh basil brightens up the dish. View Recipe
French onion soup is great, but so is chicken. Why not bring the two together? Here's a recipe you'll sure want to try, french onion chicken bake. Warm chicken tossed in with french onion dip ...
In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add onions; season with remaining 1/2 tsp. salt. Cook, stirring occasionally, until onions are starting to brown, about 10 minutes.
Heat oil in large skillet on medium heat. Add chicken; cook 3 to 4 min. on each side or until done (165ºF). Meanwhile, combine tomatoes, mozzarella, 2 Tbsp. Parmesan and basil. Add reserved tomato liquid to skillet. Top chicken with tomato mixture; simmer on low heat 5 min. or until mozzarella is melted and tomato mixture is heated through.
In his 1936 cookbook L'Art culinaire moderne which was first translated for American cooks in 1966 as Modern French Culinary Art, Henri-Paul Pellaprat included five recipes for spinach-based Florentine dishes with Mornay sauce. The protein components were chicken breasts, cod fillets, sweetbreads, stuffed lamb breast and oysters. [7]
French onion soup (French: soupe à l’oignon [sup a lɔɲɔ̃]) is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar dates from the mid ...
Pages in category "French chicken dishes" The following 9 pages are in this category, out of 9 total. This list may not reflect recent changes. C. Chicken chasseur;
Thickly slice the onion and scatter the slices around the chicken in the pan. Roast for 1 1/2 hours or until an internal temperature reaches 165° and the juices run clear.