Quick Etouffee With Cranberry, or Swiss Chicken
http://www.Printnpost.net/articles/6311/1/-Quick-Etouffee-With-Cranberry-or-Swiss-Chicken/Page1.html
Adrienne Manson
Passionate writer, enjoy learning and sharing knowledge with others, my hobbies are hosting sports talk on blog talk radio, currently host two blogs with blogger. Own and operate Abundant Waters Management & Coaching which teaches tomorrow millionaires today. By Adrienne Manson
Published on 05/17/2008
In the South everyone loves Etouffee here is a condensed version, it's quick and simple to whip up:
Crawfish Etouffee
This quick version of a Cajun classic is a welcome addition to anyone weeknight repertoire. Condensed soup takes the place of the traditional darkened roux.
Estimated times
Preparation time; 12 mins
Cooking time; 14 mins
¼ cup butter
1 cup chopped peeled onion
1 cup chopped seeded green bell pepper
½ cup sliced celery
2 cloves garlic, crushed
1 pound crayfish tail meat
1 can (10.75-oz.) condensed cream of celery soup
½ cup chicken broth
/4 cup chopped fresh parsley
1 teaspoon salt
½ teaspoon hot pepper sauce
1/8 teaspoon pepper
3 cups cooked long-grain rice
Melt butter in a large, deep skillet over medium-high heat. When foam subsides, add onion, green bell pepper, celery and garlic and saute until tender-crisp, about 4 minutes. Stir in crayfish, soup, chicken broth, parsley, salt, hot pepper sauce and pepper. Bring to a boil, reduce heat and simmer for 10 to 15 minutes. Serve warm over rice.
You can chose to serve a spinach salad as a light appetizer before dinner:
SPINACH SALAD
6 cups bite-size pieces spinach, washed and dried
1 small onion, sliced
¼ cup diced celery
3 hard-boiled eggs, sliced
Freshly ground black pepper
½ cup unflavored yogurt
1 clove garlic, minced
1 tsp. Minced parsley
1 tsp. Minced chives
¼ tsp. Worcestershire sauce
1 tbsp. Grated Parmesan cheese
4 tsp. Lemon juice
Combine spinach, onion, celery and eggs in a large bowl. Cover and refrigerate until ready to serve. In a separate bowl, combine remaining ingredients. Taste and correct seasonings. Chill. Drizzle dressing over spinach; toss lightly. Makes 4 to 6 servings.
SWISS CHICKEN
It is easy, rich, creamy, and very satisfying.
4 boneless, skinless chicken breasts
1 can condensed cream of chicken soup
¼ cup half and half or milk
½ cup purchased dry bread crumbs
2 tbl. Melted butter
½ cup shredded gruyere or Swiss cheese
Preheat oven to 375 degrees. Place chicken in a greased 12x8 glass baking dish. In a small bowl, combine soup and half and half. Mix well with wire whisk and pour over chicken. Bake 375 degrees for 30 minutes.
Meanwhile, combine bred crumbs with melted butter in a small bowl.
Remove chicken from oven, sprinkle with cheese, and sprinkle crumb mixture over the cheese. Return to oven and bake 10 minutes longer, or until chicken is thoroughly cooked. 4 servings.
Cranberry Chicken,
Estimated times,
Preparation time; 15 minutes;
Cooking time; 20 minutes
8(4-6 oz.) fresh boneless, skinless chicken breasts
½ cup flour
1 cup whole berry cranberry sauce
2 tablespoons red cooking wine
1 tablespoon soy sauce
1 clove garlic, crushed
1 teaspoon finely grated gingerroot
1 teaspoon ground black pepper
4 tablespoons butter
Dredge chicken lightly in flour; set aside.
In a small saucepan, combine cranberry sauce, cooking wine, soy sauce, garlic, ginger and pepper.
Warm over low heat until cranberry sauce melts and sauce is thoroughly mixed. Set aside.
In a large frying pan, melt butter over medium-high heat until hot. Add chicken and saute for 5 minutes. Turn over and continue cooking for 5 minutes more until chicken is cooked through. Pour cranberry sauce over chicken and let simmer 1 to 2 minutes, continuously spooning sauce over chicken. Serve on a bed of white rice.
Variations for chicken dinners, who doesn't ever get tired of having chicken tonight, here are a few recipe tips to shake it up a bit.
Quick Chicken Dinners
In the South everyone loves Etouffee here is a condensed version, it's quick and simple to whip up:
Crawfish Etouffee
This quick version of a Cajun classic is a welcome addition to anyone weeknight repertoire. Condensed soup takes the place of the traditional darkened roux.
Estimated times
Preparation time; 12 mins
Cooking time; 14 mins
¼ cup butter
1 cup chopped peeled onion
1 cup chopped seeded green bell pepper
½ cup sliced celery
2 cloves garlic, crushed
1 pound crayfish tail meat
1 can (10.75-oz.) condensed cream of celery soup
½ cup chicken broth
/4 cup chopped fresh parsley
1 teaspoon salt
½ teaspoon hot pepper sauce
1/8 teaspoon pepper
3 cups cooked long-grain rice
Melt butter in a large, deep skillet over medium-high heat. When foam subsides, add onion, green bell pepper, celery and garlic and saute until tender-crisp, about 4 minutes. Stir in crayfish, soup, chicken broth, parsley, salt, hot pepper sauce and pepper. Bring to a boil, reduce heat and simmer for 10 to 15 minutes. Serve warm over rice.
You can chose to serve a spinach salad as a light appetizer before dinner:
SPINACH SALAD
6 cups bite-size pieces spinach, washed and dried
1 small onion, sliced
¼ cup diced celery
3 hard-boiled eggs, sliced
Freshly ground black pepper
½ cup unflavored yogurt
1 clove garlic, minced
1 tsp. Minced parsley
1 tsp. Minced chives
¼ tsp. Worcestershire sauce
1 tbsp. Grated Parmesan cheese
4 tsp. Lemon juice
Combine spinach, onion, celery and eggs in a large bowl. Cover and refrigerate until ready to serve. In a separate bowl, combine remaining ingredients. Taste and correct seasonings. Chill. Drizzle dressing over spinach; toss lightly. Makes 4 to 6 servings.
SWISS CHICKEN
It is easy, rich, creamy, and very satisfying.
4 boneless, skinless chicken breasts
1 can condensed cream of chicken soup
¼ cup half and half or milk
½ cup purchased dry bread crumbs
2 tbl. Melted butter
½ cup shredded gruyere or Swiss cheese
Preheat oven to 375 degrees. Place chicken in a greased 12x8 glass baking dish. In a small bowl, combine soup and half and half. Mix well with wire whisk and pour over chicken. Bake 375 degrees for 30 minutes.
Meanwhile, combine bred crumbs with melted butter in a small bowl.
Remove chicken from oven, sprinkle with cheese, and sprinkle crumb mixture over the cheese. Return to oven and bake 10 minutes longer, or until chicken is thoroughly cooked. 4 servings.
Cranberry Chicken,
Estimated times,
Preparation time; 15 minutes;
Cooking time; 20 minutes
8(4-6 oz.) fresh boneless, skinless chicken breasts
½ cup flour
1 cup whole berry cranberry sauce
2 tablespoons red cooking wine
1 tablespoon soy sauce
1 clove garlic, crushed
1 teaspoon finely grated gingerroot
1 teaspoon ground black pepper
4 tablespoons butter
Dredge chicken lightly in flour; set aside.
In a small saucepan, combine cranberry sauce, cooking wine, soy sauce, garlic, ginger and pepper.
Warm over low heat until cranberry sauce melts and sauce is thoroughly mixed. Set aside.
In a large frying pan, melt butter over medium-high heat until hot. Add chicken and saute for 5 minutes. Turn over and continue cooking for 5 minutes more until chicken is cooked through. Pour cranberry sauce over chicken and let simmer 1 to 2 minutes, continuously spooning sauce over chicken. Serve on a bed of white rice.