Oven Fried Chicken with Honey Butter Sauce
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  1. #1
    Registered User Sinclairwife's Avatar
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    Default Oven Fried Chicken with Honey Butter Sauce

    1 cup flour
    2 teaspoons salt
    2 teaspoons paprika
    1/2 cup margarine or butter
    1/2 teaspoon pepper
    3–4 lbs chickens, cut up

    Honey Butter sauce

    1/4 cup butter
    1/4 cup honey
    1/4 cup lemon juice

    Preheat oven to 400.
    combine the flour, salt, pepper, and paprika in a shallow bowl.
    Dredge chicken pieces in flour mixture.
    Melt the butter and pour into a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter.

    Bake skin side down for 30 minutes.
    While chicken is baking make sauce.
    Turn chicken and pour sauce over chicken pieces and bake for an additional 30 minutes.

    Spoon pan juices over chicken and serve.

    For the Honey Butter Sauce: In a small pan melt the butter while beating in the honey and lemon juice.

    Pour over the chicken pieces.

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    That sounds really good! Thanks!

  3. #3
    Registered User Sinclairwife's Avatar
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    Chicken Strips

    2 chicken breasts boneless and skinless, pounded thin and sliced into strips
    1 1/2 cups italian bread crumbs
    1 1/2 cups all purpose flour
    2 eggs, beaten with 1/3 cup water
    salt and pepper

    Pound chicken thin and slice into strips. Dredge in egg wash then in a mixture of the flour and bread crumbs. Fry in hot oil until golden.
    Season with salt and pepper.

    Variation: I buttered a 13 inch pan and turned my oven at 350. I just placed the strips in it while finishing others to keep them hot. They were crispy and so good.

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    Registered User Sinclairwife's Avatar
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    SOUR CREAM AND CHIVE CHICKEN


    COATING

    2 c. fresh bread crumbs
    1/2 tsp. salt
    1/4 tsp. cracked pepper
    1/4 tsp. onion powder
    1/4 tsp. paprika
    1/2 c. butter
    6 boneless skinless chicken breasts
    3 med. onions, cut in half

    SAUCE

    1 Tbsp. all purpose flour
    1 c. dairy sour cream
    1/4 tsp. cracked pepper
    1/4 Tbsp. Milk
    2 Tbsp. chopped fresh chives

    Heat oven to 350°F. Combine all coating ingredients except butter. Dip chicken in melted butter; coat with crumb mixture. Reserve remaining crumbs and butter. In 13x9" baking pan place chicken; add onions. Sprinkle remaining crumbs over onions. Drizzle with remaining butter. Bake, basting occasionally for 60-70 min. Remove chicken to platter; keep warm. To make sauce, scrape baking pan, pour pan drippings into sauce pan. Stir in flour. Cook over med. high heat, stirring occasionally, until bubbly. Reduce to med. heat, stir in sour cream and pepper. Continue cooking stirring occasionally, until heated through. If needed ass milk to get desired consistency. Serve sauce over chicken and onions. Sprinkle with chives.


    Made this last night and it was fabulous!! Very very good. It looked like something that would be served in a restaurant. I didnt have chives so I used green onion.

  6. #5
    Registered User Katybird's Avatar
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    Default

    All of these sound delicious! Thanks for posting them for us.

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    You added more yummies! Yay!

  8. #7
    Registered User Sinclairwife's Avatar
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    Creamy Lemon Chicken

    6 tablespoons butter, divided
    12 ounces mushrooms, sliced
    6 boneless chicken breasts
    all-purpose flour (to dredge)
    1 cup chicken broth
    1 cup heavy whipping cream
    3 tablespoons fresh lemon juice
    1/2 teaspoon white pepper
    salt and pepper

    Melt 3 tablespoons butter in a large skillet over medium heat.
    Add mushrooms and saute until tender.
    Remove with a slotted spoon and set aside.

    Sprinkle chicken with salt and pepper, dredge in flour, shaking off excess.
    Melt remaining 3 tablespoons butter in skillet.
    Add chicken and saute 5 to 6 minutes on each side or until golden brown.
    Transfer chicken to a serving platter (keep warm).
    Add broth to skillet, scraping up browned bits.
    Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
    Stir in cream and lemon juice.
    Cook over medium heat until slightly thickened.
    Stir in mushrooms, white pepper and salt to taste.
    Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.

    Serve over rice or noodles.

  9. #8
    Registered User Sinclairwife's Avatar
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    Bacon Wrapped Smothered Chicken

    4 Boneless skinless chicken breasts
    4 slices thick cut bacon
    1 cup sliced julienned bell peppers (I like red and green, but you can leave them off)
    1 cup thinly sliced julienned onion(optional)
    salt and pepper to taste
    cajun seasoning or basic spices you prefer
    1 cup sliced fresh mushrooms(more if you love them like me)
    2 cups shredded monterey jack cheese
    1/4 cup green onions diced fine

    Pound chicken thin. Season liberally to your own taste. Wrap each chicken breast in bacon. I grill mine then on a George Forman for abour 3 minutes each, but I also like pan frying in a little butter.

    Saute' onions and peppers until tender. Toss in mushrooms. Top with chicken and more mushrooms if you like. Turn skillet on low or simmer and cover until done. I top with shredded cheese about 10 minutes before serving and I also cover with a lid to let it melt.


    I like serving this with honey mustard or bbq sauce. I also serve with a side of the red skinned potatoes that have been cooked with cheese and bacon. This is awesome!! It is such a fancy tasting meal that is really not at all expensive to make.

  10. #9
    Registered User Sinclairwife's Avatar
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    Buffalo Bill Chicken

    3 chicken breasts, boneless and skinless
    Salt,Pepper, Garlic Powder to taste
    1 cup italian bread crumbs
    1/2 cup all purpose flour
    Butter Flavored Crisco to fry this in
    3 tblsps. butter
    4-5 dashes hot sauce
    1 tsp. cornstarch
    Mozzarella
    Blue Cheese or Ranch Salad Dressing


    Rinse chicken. Season with salt,pepper and garlic powder or any seasonings you like.Combine flour and bread crumbs together.Dredge chicken in italian crumb/flour mixture. Fry in a skillet with butter flavored crisco until golden and cooked through.

    Meanwhile, simmer butter and hot sauce on low. Wisking in cornstarch until smooth but just slightly thickened.

    Place chicken in a oven-safe dish. Top with mozarella and place in a 350 degree oven just until cheese melts. Drizzle buffalo sauce on top then top with a little or alot(your choice) Blue Cheese or Ranch dressing.

    This can be lightened up by baking in the oven and using low fat cheeses and dressings.

    This is awesome served on a bun for a sandwich.

  11. #10
    Registered User Sinclairwife's Avatar
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    Dijon Artichoke Chicken

    4 skinless boneless chicken breast halves (pounded to 1/2 inch thick)
    1 tbls olive oil
    1 medium sweet red pepper, sliced into very thin strips
    1/4 cup light mayonnaise
    2 tsp red wine vinegar
    2 tsp dijon mustard
    1/2 tsp low sodium powdered chicken boullion
    1 can artichoke hearts, drained and halved (not the spicy kind in the jar)
    flour
    2/3 cup water

    Heat oil in large nonstick skillet over medium high heat until hot. Add red pepper strips (they should sizzle) and cook just until tender, stirring occasionally. Remove from pan. Dip chicken in flour and place in pan drippings still over medium high heat. Cook until golden brown on both sides and cooked through about 10 minutes, removing them when done. Spoon fat from skillet. With wire whisk stir mayo, red wine vinegar, dijon mustard, chicken boullion and water in skillet over medium heat until it boils. Add salt and pepper to taste, then add chicken, artichokes, and red pepper to skillet. Cook together about 30 seconds and remove chicken to plates. Top each piece with artichokes and peppers and drizzle a little of the pan sauce over the top of each piece.

    This dish looks elegant and is great when served with rice or baked potatoes and caesar salad.

    Enjoy! Makes 4 main dish servings

  12. #11
    Registered User Sinclairwife's Avatar
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    Chicken Luigi

    3/4 cup Italian seasoned bread crumbs
    8 whole chicken breasts, boned and skinned
    1 10 oz package frozen chopped spinach, thawed and well drained
    1 cup sun dried tomatoes- not oil packed
    2 tablespoons Parmesan cheese, grated
    2 cups ricotta cheese

    Preheat oven to 350 degrees. Place sun-dried tomatoes in small bowl, cover with boiling water, and let stand for about 30 minutes. Combine spinach, sun dried tomatoes, ricotta and Parmesan cheese. Divide chicken breasts into 8 portions (2 halve each) On one half of chicken breast, place about 1/3 cup spinach mixture. Cover with the other piece of chicken. Dip chicken on both sides into bread crumbs, coating well. Place on a greased cookie sheet and bake 50 minutes to 1 hour. Serve with supreme sauce.

    Supreme Sauce

    1 tablespoon butter
    2 tablespoons flour
    1 cup milk or chicken broth
    1/4 teaspoon salt
    1/8 teaspoon pepper

    Heat margarine in a saucepan over low heat until melted. Blend in flour, salt, and pepper. Cook over low-heat stirring constantly, until smooth and bubbly; remove from heat, stir in milk or broth. Heat to boiling, stirring constantly.

    Boil and stir.

  13. #12
    Registered User Sinclairwife's Avatar
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    Onion Loving Chicken

    3 boneless skinless chicken breasts
    salt,pepper, garlic powder
    1 cup crushed ritz cracker meal(very fine)
    1/2 cup italian bread crumbs
    butter flavored crisco for frying.
    1 medium onion,sliced into very thin strips
    1 small purple onion, sliced into very thin strips
    1 bunch green onions, diced very finely
    1/2 cup butter


    Great Onion Sauce:

    Saute'ed onions
    3 tblsps. heavy cream
    1 tblsps. sour cream
    1 tsp. minced chives

    Rinse chicken. Season with salt,pepper and garlic powder or any seasonings you like.Combine cracker crumbs and bread crumbs together.Dredge chicken in italian crumb/cracker mixture. Fry in a skillet with butter flavored crisco until golden and cooked through. Set aside in a nonstick skillet. In a seperate skillet, melt butter and saute' white and purple onions.Drizzle in heavy cream and stir in sour cream.

    Pour this sauce over the chicken and garnish with chopped green onions and chives.

  14. #13
    Registered User Sinclairwife's Avatar
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    ONE DISH CHICKEN & RICE BAKE

    1 can (10 3/4 oz.) condensed cream of mushroom soup
    1 cup water
    3/4 cup uncooked regular long-grain rice
    1/4 tsp. paprika
    1/4 tsp. pepper
    4 skinless, boneless chicken breast halves

    In 2 quart shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken on top of rice mixture. Sprinkle with additional paprika.

    Cover. Bake at 375F for 45 minutes or until done.

  15. #14
    Registered User Sinclairwife's Avatar
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    COLA CHICKEN

    ˝ cup chopped onion
    2 T. vegetable oil
    4 boneless chicken breast halves
    1 can (12 ounces) cola
    1 cup ketchup
    1/8 teaspoon garlic powder
    1/8 teaspoon salt
    1/8 teaspoon pepper
    4 ˝ teaspoons cornstarch
    3 T. water

    In a skillet, sauté onion in oil until tender. Add chicken; brown on all sides. Carefully add cola, ketchup, garlic powder, salt & pepper. Cover and simmer for 25 –30 minutes or until chicken juices run clear. Remove the chicken and keep warm. Combine the cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

    Return chicken to pan; heat through.

  16. #15
    Registered User Sinclairwife's Avatar
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    CHICKEN FINGERS

    Serves: 6

    I let the chicken set overnight in the frig.

    6 boneless, skinless chicken breast halves
    1 egg, beaten
    1 c. buttermilk
    1-1/2 t. garlic powder

    1 c. flour
    1 c. seasoned breadcrumbs
    1 t. salt
    1 t. baking powder

    Oil for frying

    Cut the chicken into 1/2" strips; place in a large resealable plastic bag.
    Combine egg, buttermilk & garlic powder; pour over chicken.
    Seal & refrigerate for 2 - 4 hrs.
    In another large resealable plastic bag combine flour, bread crumbs, salt & baking powder.
    Drain chicken, discarding buttermilk mixture.
    Place chicken in the bag with the flour mixture; seal & shake to coat.

    In an electric skillet, (I used my fry daddy) heat oil to 375.
    Fry the chicken in batches for 5 - 10 min. or until golden brown.
    Drain on paper towels.

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