Both of these chicken recipes can be thrown together in less than 20 minutes before being placed in the oven. Their beautiful presentation and sumptuous taste belie the ease of preparation.
Lemon Chicken Breast Casserole Recipe
A super simple homemade sauce gives juicy chicken breasts intense lemon flavor, and mushrooms add an earthy depth to this crowd-pleasing dish.
Ingredients:
- 5 tablespoons butter
- 8 ounces mushrooms, sliced
- 6 scallions (including the tender green tops), slice
- 2 cloves of garlic, sliced
- ¼ cup all-purpose flour
- 1 tablespoon rosemary, chopped
- ½ teaspoon salt
- 1/8 teaspoon pepper
- ¼ teaspoon paprika
- 4 boneless, skinless chicken breasts
- ½ cup chicken stock
- ¼ cup dry white wine
- ¼ cup lemon juice
- ¼ cup slivered almonds
- 2 ½ quart casserole dish
Directions:
- Preheat the oven to 350 degrees and lightly oil the casserole dish.
- Melt 2 tablespoons of butter in a skillet and add mushrooms, onions and garlic and sauté for about 5 minutes.
- Transfer mushroom mixture to the casserole dish.
- Mix flour and spices together and toss chicken in it until coated. Keep the leftover flour mixture.
- Brown the coated chicken in 2 tablespoons of butter over medium heat for about 5 minutes on each side.
- Lay the chicken on top of the mushrooms in the casserole dish.
- Add 1 tablespoon of butter to the pan use to brown the chicken and stir in the rest of the flour mixture until blended.
- Add chicken stock, wine and lemon juice and stir with a whisk until smooth and creamy.
- Pour the sauce over the chicken and mushrooms and bake, covered, for 30 minutes. Uncover, sprinkle with almonds and cook for 5 more minutes.
Hungarian Chicken Paprika Casserole Recipe
This classic peasant dish is delicious and beautiful, as the paprika and cream bake together to form a rosy sauce. Serve with plenty of rice to sop up the extra.
Ingredients:
- ¼ cup all-purpose flour
- 1 teaspoon salt
- 1 3-pound chicken cup into serving pieces (or substitute 6 boneless, skinless chicken breasts)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup Vidalia, or other sweet, onion, chopped
- 1 cup red or green bell pepper, chopped
- 1 tablespoon Hungarian Paprika
- 1 ½ cups chicken broth
- 1 cup light sour cream
- 3 quart casserole dish
Directions:
- Preheat the oven to 350 degrees and toss chicken pieces in the mixture of flour and salt. Reserve flour mixture.
- Melt butter and oil together in a heavy skillet, brown the chicken for 5 minutes on each side and remove chicken to the casserole.
- Add onions and bell pepper to the skillet and sauté for approximately 5 minutes.
- Add paprika, pepper, remaining flour mixture and stir until blended; then add chicken stock and mix until thickened.
- Pour this mixture over the chicken and bake covered for 50 minutes if using bone-in chicken pieces or for 30 minutes of using boneless breasts.
- Blend in sour cream and bake uncovered for an additional 5 minutes.
For more delicious meal ideas, see Healthy Chicken Breast Recipes, Vegetarian Food Recipes - Low Fat, High Taste and Quick Easy Seafood Casserole Recipes.
Janice Fahy - Janice Fahy is a freelance writer who is comfortable researching and writing on just about any topic under the sun.
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