Other recipes in this category
  • Greek Lemon Chicken
    --MARINADE--
    1 c. fruity white wine
    1/4 c. olive oil
    1/4 c. fresh lemon juice
    1 tsp. lemon peel freshly grated
    1 tsp. salt
    1 tsp. freshly ground black pepper
    3 cloves garlic crushed
    6 whole lg. chicken breasts boned
  • Chicken With Sage Corn - Bread Crust
    4 skinned and boned chicken thighs
    1/8 tsp. salt and pepper
    1 tbsp. plus 1 tsp. Dijon mustard
    1 tsp. olive oil
    2/3 c. corn bread crumbs
    1 tbsp. fresh sage thyme or
    rosemary or 1 tsp. each seasoning
    if you use dried herbs
    Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. Bake 20 to 25 minutes until juices run clear. In a bowl combine mustard and oil. In another bowl combine crumbs and herbs. Preheat broiler. Set rack 6 inches from heat. Brush half of mustard on chicken and sprinkle on crumbs. Broil until brown turn chicken and repeat on other side. Serves 4. Calories 178 Saturated fat 1 g. Total fat 7 g. Protein 24 g. Carbohydrate 4 g. Fiber 0 g. Sodium 264 mg. Cholesterol 91 mg.
  • Chicken & Andouille Smoked Sausage Gumbo
    1 chicken cut up
    Garlic powder
    Cayenne pepper
    1 c. chopped onion
    1 c. chopped bell pepper
    1 c. chopped celery
    1 1/4 c. flour
    1/2 tsp. salt
    1/2 tsp. cayenne pepper
    Vegetable oil
    7 c. chicken stock
    1/2 lb. Andoville sausage or Polish
    kielbasa in 1/4 cubes
    1 tsp. minced garlic
    2 c. okra (optional)
    Hot cooked rice
    Remove excess fat from chicken pieces. Rub on garlic powder and cayenne. Let stand 30 minutes. In a bowl combine onions pepper and celery. Set aside. Combine flour 1/2 teaspoon salt 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2 cup flour. In a heavy skillet heat 1 inch oil to very hot. Fry chicken until brown (5-8 minute side). Drain on paper towels. Pour cooled oil into glass measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place pan over heat whisk in remaining 1/2 cup flour. Cook whisk constantly until roux is red brown (3-4 minutes). Don t scorch. Remove from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom. Place stock in large Dutch oven. Bring to boil. Add roux mixture tablespoons at a time. Reduce heat to simmer stir in Andoville sausage and minced garlic. Simmer 45 minutes. Bone cooked chicken cut meat into 1/2 inch chunks. Stir in chicken. As a main course serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.
  • Light Capital Chicken
    2 tbsp. corn oil margarine
    4 tbsp. flour
    3/4 c. defatted chicken stock
    1/2 c. skim milk
    1 tbsp. canola oil
    3 whole chicken breasts boned
    skinned split about 1 1/2 lbs.
    total
    8 oz. fresh mushrooms sliced about
    3 cups
    1 c. each dry white wine water
    1/2 c. 2% milk
    3/4 tsp. salt
    1/4 tsp. dried tarragon leaves
    crushed
    Dash garlic powder
    1/4 tsp. freshly ground black pepper
    2 tbsp. each chopped green onions
    fresh parsley
    Heat oven to 350 degrees. Melt 1 tablespoon of the margarine in medium saucepan. Add 3 tablespoons of flour and stir over medium heat for 1 minute do not brown. Add chicken stock and skim milk. Using a wire whisk stir the mixture over medium heat until it comes to a boil. Continue to cook 1 minute more set aside. Melt remaining 1 tablespoon margarine in a large skillet along with canola oil. Add chicken and cook over medium heat until brown on both sides about 5 minutes. Remove chicken and place in baking dish sprayed with non-stick vegetable coating. Cook mushrooms in same skillet 5 minutes. Stir in remaining 1 tablespoon flour the sauce and the wine and water. Simmer stirring until thickened about 10 minutes. Stir in 2% milk salt tarragon garlic powder and pepper. Pour over chicken and bake uncovered until hot (45 minutes). Sprinkle with green onions and parsley bake 5 minutes.
  • Cordon Bleu
    3 whole chicken breast split skinned
    and boned
    3 slices (4 oz.) Swiss cheese cut in
    half
    3 slices (4 oz.) boiled ham cut in
    half
    2 tbsp. margarine
    1 can cream of chicken soup
    1/4 c. milk
    Chopped parsley
    Flatten chicken breast. Top each with 1/2 slice cheese then ham. Secure with toothpicks. In skillet brown chicken side down in margarine or butter. Stir in soup milk and cover. Cook over low heat for 20 minutes. Stir now and then. Top with parsley. Serves 6.