Laney's Goodies Chicken Eugenie
Preheat oven to 275°F (135°C). Line a lightly greased 13x9x2-inch glass baking dish with dried beef. Wrap each chicken breast with one bacon strip and place onto the beef. Combine the sour cream and cream of mushroom soup together and pour evenly over the chicken. Bake uncovered in preheated oven for 3 hours. Makes 8 servings. Smothered in a.
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CHICKEN EUGENIE 8 boneless, skinless chicken breasts, pounded thin 8 slices boiled ham 8 slices Swiss cheese 1 cup flour 1 egg, beaten 1 cup bread crumbs SAUCE: 1 cup water 1/2 cup white wine 4 tbsp. butter 2 tbsp. Worcestershire sauce 2 tbsp. A-1 steak sauce 1 tbsp. beef broth Roll each chicken breast in slice of ham and cheese. Secure with.
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1 tablespoon beef broth. Heat oven to 350º F. Pound each breast thin. Roll a slice of ham and cheese in each chicken breast. Secure with toothpicks. Dip in flour, then egg, then bread crumbs. Place in glass baking dish. Mix sauce ingredients together and pour over chicken. Bake uncovered for 1 hour at 350 degrees.
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Preheat oven to 225 degrees F (135 degrees C). Line a 9x13 inch glass baking dish with dried beef. Wrap the chicken breasts with the bacon strips and place the wrapped chicken breasts onto the beef. Mix together the sour cream and cream of mushroom soup and pour evenly over the chicken. Bake uncovered in the preheated oven for 4 hours and enjoy.
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Brazier's La Mére Brazier received Michelin's highest ranking annually for 28 years. Born in 1895 on a farm near Lyon, France, she grew up knowing poverty and hard work. It was her job to tend the family's pigs, rising before the sun to keep an eye on the snuffling porkers. But in telling stories of her childhood, it was always the.
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Add 2 tablespoons oil and 1 1/2 tablespoons butter to a large frying pan over medium-high heat. Season the trimmed chicken pieces very well with salt and pepper. Add to the pan, skin side down, and fry until deep-golden brown; turn and repeat on the non-skin side. Heat a heavy-bottomed Dutch oven over medium-high heat, then add 1 tablespoon oil.
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Preheat oven to 275 degrees F (135 degrees C). Line a 9x13 inch glass baking dish with dried beef. Wrap the chicken breasts with the bacon strips and place the wrapped chicken breasts onto the beef. Mix together the sour cream and cream of mushroom soup and pour evenly over the chicken. Bake uncovered in the preheated oven for 3 hours and enjoy.
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Step 1. Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper. Step 2.
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Preheat oven to 225. Wrap chicken breasts with about 3-4 pieces of bacon. Place in glass baking dish. Spread chipped beef around the edges of the dish, surrounding the chicken. Add soup and sour cream mixture over top. Bake for 3 hours at 225. Serve with vegetables and enjoy!
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Get full Chicken Eugenie Recipe ingredients, how-to directions, calories and nutrition review. Rate this Chicken Eugenie recipe with 8 boneless skinless chicken breasts, 8 slices boiled ham, 8 slices swiss cheese, 1 cup flour, 1 egg, beaten, 1 cup breadcrumbs, 1 cup water, 1/2 cup white wine, 4 tbsp butter, 2 tbsp worcestershire sauce, 2 tbsp a-1 steak sauce, 1 tbsp beef broth
Eugenie (Eugenie28) profile Padlet
3 or 4 chicken breast, halved, boned, skinned Salt to taste Paprika 1 (10 3/4 oz.) can cream of mushroom soup, undiluted 1/2 c. sherry 1 (8 oz.) carton sour cream 6 to 8 thin cooked ham slices 1/2 c. melted butter 1 (4 oz.) can sliced mushrooms. Sprinkle chicken with salt and paprika. Place ham slices in a shallow baking dish.
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1.3 kg whole chicken 1 onion 3 cloves 2 bay leaves 2 thyme sprigs 1 star anise 6 peppercorns 2 large carrots, peeled, trimmed and chopped into large pieces 1 medium potato, peeled,.
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Cut ham into 6 portions; saute in butter until brown. In same skillet, saute chicken. Remove meat and in same pan, warm soup, adding celery, onions and milk. In large baking dish, place thin sliced potatoes, then ham, then chicken. Pour soup mixture on top. Cover tightly. Bake at 350 degrees for 1 1/4 hours or until tender. Makes 6 servings.
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Chicken Eugenie. Preheat oven to 375 degrees. "Butterfly" chicken breasts. Cut the rest of the way through creating 2 pieces from each. In a large frying pan melt butter over med. high heat. Salt and pepper chicken to taste. Brown chicken on both sides. Cover frying pan with lid and let cook until chicken is done, about 20 minutes depending.
