Posted by admin on 12th March 2010
Raspberry Balsamic Glazed Chicken
1 teaspoon vegetable oil
Cooking spray
1/2 cup red onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 boneless, skinless chicken breast halves
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon pepper
Heat oil in nonstick skillet coated with cooking spray over medium high heat until hot. Add onion and saut? 5 minutes.
Combine thyme and 1/4 teaspoon of the salt; sprinkle over chicken. Add chicken to skillet and saut? 6 minutes on each side or until done. Remove chicken from skillet and keep warm.
Reduce heat to medium-low. Add remaining 1/4 teaspoon salt, preserves, vinegar and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken.
Makes 4 servings.
To communicate through silence is a link between the thoughts of man. — Marcel Marceau
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Posted by admin on 11th March 2010
Jewels
Prepare Sauce.
Chicken
2 chicken breasts
1 scallion, minced
1 tablespoon cornstarch
1 tablespoon soy sauce
1 clove garlic, minced
1/4 teaspoon salt
2 tablespoons vegetable oil
1 package frozen or 1/4 pound fresh snow peas
1/3 cup water
1 (4 ounce) can water chestnuts, quartered
1 (4 ounce) jar pimento, drained and shredded
Thinly slice chicken breasts. Marinate for 20 minutes in a mixture of scallion, cornstarch and soy sauce.
Add minced garlic and salt to oil in a wok and stir fry until garlic begins to brown. Add marinated chicken and stir fry until meat is cooked. Remove the chicken. Add snow peas and stir fry for approximately 2 minutes. Add water and bring to a boil. Add water chestnuts, pimento, chicken and snow peas. Add Sauce which was prepared in advance.
Sauce
1 tablespoon sherry
1 teaspoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon minced ginger root
Several drops sesame oil
Pinch of sugar
Mix well. Add to mixture in wok and stir until thickened and bubbly.
Serve over rice.
Real knowledge is to know the extent of ones ignorance. — Confucius
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Posted by admin on 8th March 2010
Asian Chicken and Noodles
1 (3 ounce) package chicken flavor instant ramen noodles
1 (16 ounce) bag frozen broccoli, carrots and water chestnuts*
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into thin strips
1/4 cup stir-fry sauce
Reserve seasoning packet from noodles. Bring 2 cups water to boil in large saucepan. Add noodles and vegetables. Cook 3 minutes, stirring occasionally; drain.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add chicken; cook and stir until browned, about 8 minutes. Stir in noodles, vegetables, stir-fry sauce and reserved seasoning packet; heat through.
* Or substitute 1 (16 ounce) bag frozen broccoli cuts.
Humph grunted Mr. Romford, seeing his worst fears about to be realized. He had dreamt that he had timbled over a poodle in the drawing-room, and squirted a bottle of porter right into a ladys face. Whos goin besides ourselves asked Romford, wishing to know the worst at once. Better be killed than frightened to death, thought he. — Robert Smith Surtees
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Posted by admin on 5th March 2010
Crispy Fried Chicken
1 1/2 cups all-purpose flour
1 teaspoon Watkins Black Pepper
1 teaspoon Watkins Poultry Seasoning
1 teaspoon Watkins Chicken Soup Base
1 teaspoon Watkins Paprika
1/4 teaspoon Watkins Red Cayenne Pepper
2 whole chickens cut into serving pieces
2 teaspoons Watkins Seasoning Salt
1/2 cup vegetable oil
1/4 cup butter
For the crispiest chicken, use a cast iron skillet.
In a large plastic or brown
bag, combine first six ingredients. Sprinkle chicken pieces on all sides with
Seasoning Salt; shake in the seasoned flour and lay on wax paper while oil is
heating. In a 12-inch skillet, heat oil and butter over medium-high heat until
hot. Carefully add chicken, skin side down; cook until golden brown, about 10 to
15 minutes per side. Drain on paper towels.
Serves 8.
A man always blames the woman who fooled him. In the same way he blames the door he walks into in the dark. — Henry Louis Mencken
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Posted by admin on 25th February 2010
Skillet Herb Roasted Chicken
4 skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
1/4 teaspoon ground sage
1/4 teaspoon dried thyme
2 tablespoons margarine
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup water
On wax paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture.
In skillet over medium high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides; push chicken to one side. Stir in soup and 1/2 cup water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender.
Serve over hot cooked rice.
Serves 4.
I have always said that if I were a rich man I would employ a profesional praiser. — Osbert Sitwell
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Posted by admin on 22nd February 2010
Easy to Make Chicken Dish
Posted by swm56 at recipegoldmine.com 9/9/02 8:43:06 am
I don have a recipe because its so easy. First I took a whole chicken and covered it with Montreal seasoning grill mates and put it in huge pan with a little oil. I seared it on both sides pretty good and then added an onion and garlic. I dumped in some chicken broth, cut up some potatoes and carrots and let it go about an hour and half until it fell apart, covered. Then I added some flour to the chicken broth for thickening. You can use cornstarch if you prefer. Salt and pepper maybe a little wine for flavor. Of course I added peas at the end - canned I didn have fresh, they don grow here. Tons of leftovers for work and it was really good.
For what I have received, my the Lord make me truly thankful. And more truly for what I have not received. — Storm Jameson
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Posted by admin on 19th February 2010
Crispy Chicken Dijon
Posted by Jolene at recipegoldmine.com 9/22/2001 4:58 am
1 pound chicken breast, boneless
2 tablespoons flour
1/4 cup Dijon mustard
1/3 cup bread crumbs
2 tablespoons vegetable oil
Coat chicken with flour, shaking off excess. Spread chicken with mustard. Roll in bread crumbs. Over medium-high heat in large skillet, cook chicken 4 to 5 minutes per side until done.
Enjoy!
The beginning is the half of every action. — Greek Proverb
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Posted by admin on 13th February 2010
Chicken Salsa
4 to 6 boneless chicken breasts
Mexican seasoning or Ortega Taco mix
1 cup all-purpose flour
Salt and pepper
2 (24 ounce) jars Pace Chunk Salsa
1 1/2 cups water
2 chicken bouillon cubes
1 can black beans
Rice, cooked
Skin chicken, then sprinkle with salt and pepper. Set aside.
Mix flour, taco seasoning, flour, salt and pepper together in a paper bag. Place chicken breasts in bag, one at a time. Shake to coat. Set breasts aside for 10 minutes at room temperature.
Meanwhile, heat 1/2 cup vegetable oil in a skillet. Toss and re-coat chicken breasts one more time. Place in oil when hot. Brown on both sides. Remove chicken from pan; drain on paper towels.
Remove all but 2 tablespoons oil from pan, leaving drippings. Add salsa, water and bouillon cubes. Simmer for about 5 minutes over medium heat. Add chicken to pan; cover. Simmer for about 30 to 35 minutes, adding water and salsa as necessary. Heat beans and rice.
Serve Chicken Salsa over a bed of rice and beans. Cover with the sauce from the pan.
People who soar are those who refuse to sit back, sigh and wish things would change. They neither complain of their lot nor passively dream of some distant ship coming in. Rather, they visualize in their minds that they are not quitters they will not allow lifes circumstances to push them down and hold them under. — Charles R. Swindoll
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Posted by admin on 29th January 2010
Quick Chick
4 chicken breasts, cut in half
1/2 pound butter, melted
Corn flake crumbs (packaged)
Freshly-grated Parmesan cheese
Parsley sprigs (for garnish)
Skin and de-bone breasts, if necessary. Dip into melted butter. Coat with mixture of 1/2 crumbs and 1/2 cheese. Brush pieces of aluminum foil big enough to cover the chicken with melted butter. Press the ends together. Place packages of chicken on baking sheet and bake at 450 degrees F for 20 to 25 minutes.
To serve, remove carefully from foil wrappers and garnish with fresh parsley.
The quiet and solitary man apprehends the inscrutable. He seeks nothing, holds to the mean, and remains free from entanglements. — I Ching
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Posted by admin on 26th January 2010
Chicken a la Suisse
Posted by luvtocook at recipegoldmine.com May 22, 2001
6 medium whole chicken breasts, skinned and boned
6 thin slices Swiss cheese
6 thin slices cooked ham
3 tablespoons flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 chicken bouillon cube
1 tablespoon cornstarch
1 cup heavy cream
Spread chicken breasts flat; fit cheese and ham slices on chicken. Fold so chicken covers cheese and ham; fasten edges with toothpicks. Coat chicken with blended flour and paprika. Brown chicken in butter; add wine and bouillon cube. Cover and simmer 30 minutes or until tender.
Place chicken on warm platter; remove toothpicks. Blend cornstarch and heavy cream until smooth; stir into drippings in skillet. Cook, stirring, until mixture is thickened. Serve over chicken.
Don fall before you
e pushed. — English Proverb
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