Basic Instructions
Chicken Breasts:
Bake: Brush with oil, season with salt, pepper and rosemary. Place breasts in shallow baking dish. Preheat oven and bake at 325 45 to 60 minutes until cooked through.
Sauté: Brown chicken for 6 to 8 minutes in a large skillet over medium-high heat. Reduce heat to medium-low, cover and simmer 15 to 25 minutes.
Grill or broil: Marinate or rub with seasonings. Grill or broil 6 to 8 inches from heat 15 to 25 minutes, turning occasionally.
Poach: Place chicken in simmering stock or water. Reduce heat so liquid barely simmers. Poach, uncovered, 35 to 45 minutes.
Whole chicken:
Preheat oven to 350. Rinse and dry chicken. Season inside and out with salt and pepper. Place chicken, breast side up, in roasting pan and cover lightly with foil. Roast in oven, basting with pan juices. Remove foil after 45 minutes of cooking. Continue cooking until thigh temperature is 180, about 20 minutes per pound. Allow chicken to rest 10 minutes before carving.
Cornish Hens:
Bake: Preheat oven to 350. Season inside and out with salt and pepper. Place chicken, breast side up, in roasting pan and roast about 75 minutes. Baste with pan juices.
Grill: Split hens in halve, remove backbone. Season with salt and pepper. Grill over medium coals skin side up 35 to 45 minutes. Turn and baste during cooking.
Note: In poultry recipes calling for chicken breasts, use boneless breasts with skin removed. The average bone-in chicken breast half is about 8½ ounces; a whole breast weighs about 17 ounces while a boneless, skinless breast half is about 4 ounces, a whole breast about 8 ounces.
1 14 to 16-pound turkey, giblets removed
and reserved
4 large yellow onions, cut in eighths
2 large carrots, sliced thick
2 large celery ribs, sliced thick
6 large cloves garlic, peeled
Salt and pepper
6 sprigs thyme
6 bay leaves
6 sprigs parsley
Vegetable oil for rubbing turkey
2 cups chicken stock
Heat oven to 425. Rinse turkey and pat dry. Combine onions, carrots, celery and garlic in a large bowl; season to taste with salt and pepper. Spoon half of vegetable mixture and herbs into turkey cavity; truss turkey. Arrange the remaining vegetable mixture and reserved giblets in a large roasting pan; arrange turkey on top. Rub turkey with oil and sprinkle with salt and pepper. Roast turkey for 30 minutes.
Reduce heat to 325. Baste turkey with pan juices and stock every 20 minutes for 2½ to 3 hours. Turkey is done when juices run clear when deepest part of thigh is pricked with a fork or when thermometer in same area registers 180. Remove from oven and let sit, covered with foil, 20 minutes before carving.
1 pound chicken breast, diced
3 links smoked sausage, diced
1 14½-ounce can chicken broth
1 14½-ounce can tomatoes
3 cups water
1 bay leaf
1 tablespoon dried thyme leaves
2 tablespoons butter
1 cup chopped onion
½ cup chopped green bell pepper
1 tablespoon minced parsley
1 tablespoon Filé powder (ground sassafras)
Salt, pepper, and garlic powder to taste
2 cups frozen sliced okra
3 cups cooked rice
2 cups frozen baby shrimp, cooked
1 tablespoon hot pepper sauce
Combine chicken broth, tomatoes, water, bay leaf, thyme, butter, onion, green pepper, parsley, chicken, sausage, salt, pepper and garlic powder in stockpot or large Dutch oven. Cook 30 minutes. Cook okra according to package directions. Add okra, rice and shrimp to gumbo. Let stand 5 minutes. Remove bay leaf and add Filé powder and hot pepper sauce before serving.
2 2½-pound chickens
Dry Rub:
1 tablespoon paprika
½ teaspoon celery salt
½ teaspoon sugar
½ teaspoon sage
½ teaspoon dry mustard
½ teaspoon ground Chipotle peppers
Sauce:
1 tablespoon peanut oil
2 tablespoons minced onion
1 ½ cups cider vinegar
1 cup ketchup
3 tablespoons rub
2 tablespoons brown sugar
1 cup strong black coffee
1 tablespoon dry mustard
2 cloves garlic, minced
For the sauce: Heat peanut oil in sauté pan, add garlic and onion. Cook until soft. Add remaining ingredients and simmer until slightly thickened.
Mix rub ingredients together in small bowl.
Split chicken, rinse and dry well. Season with dry rub. Cover and refrigerate overnight.
Grill chicken over medium heat for 45 minutes or until completely cooked. Allow chicken to cool, remove meat. Chop and mix with one cup barbecue sauce. Season over toasted buns.
4 chicken breasts
1 stick butter
¼ cup lemon juice
½ cup flour
½ cup minced onion
1 clove garlic, minced
1 teaspoon salt
1 tablespoon black pepper
Bone and pound the chicken breasts. Dredge with flour. Melt the butter in a baking pan. Coat chicken on all sides. Bake at 375, brushing with pan drippings for 30 minutes.
Meanwhile, make the lemon baste with ¼ cup lemon juice, minced onion, garlic and salt and pepper. Brush chicken with part of the baste, and bake, brushing with the remaining baste for 30 minutes longer or until done.
2 ducks
1 orange, sliced
1 apple, sliced
2 tablespoons oil
2 tablespoons brown sugar
¼ cup Worcestershire Sauce
¾ cup ketchup
2 tablespoons lemon juice
½ cup grated onion
½ teaspoon paprika
¼ cup white vinegar
Rinse the ducks and pat dry inside and out, season with salt and pepper and stuff with the sliced fruit. Rub skin with oil and place in baking dish. Combine the remaining ingredients in a bowl and spoon over the ducks. Cover dicks tightly with foil and bake in a 325 oven for 2 hours or until tender, remove foil and bake, uncovered, until browned.
2 large ducks
½ cup butter, melted
2 tablespoons orange juice
1 tablespoon lemon juice
¼ cup chopped onion
Hot sauce to taste
2 tablespoons Worcestershire Sauce
½ teaspoon garlic salt
1 medium onion, quartered
1 medium potato, quartered
Rinse the ducks and pat dry, par-boil in a large saucepan and drain. Season with salt and pepper. Combine the butter, juices, chopped onion, hot sauce, Worcestershire Sauce, garlic salt, and pepper, mixing well. Stuff the ducks with the quartered onions and potatoes. Make a slit in each side of each breast. Place on rack in roasting pan and brush each with the butter sauce. Cover with foil and bake in a 375 oven for 1½ hours or until tender, basting with sauce every 10 to 15 minutes. Remove foil and bake an additional 20 minutes or until browned.
4 Chicken breasts
1 head Romaine lettuce
Garlic croutons
½ pound mushrooms, sliced
1 red onion, sliced
2 cloves garlic, chopped
¼ cup Parmesan cheese
Salt
Black pepper
Rosemary
Bone and skin chicken breasts. Tear Romaine into bite-size pieces, toss with mushrooms, croutons, garlic, onion and Caesar dressing. Place on salad plates. Spoon 1 teaspoon Parmesan cheese over each serving and top with fresh-ground coarse black pepper.
Season chicken breasts with salt, pepper and rosemary. Grill over hot coals (or broil) five minutes per side or until done. Slice and serve over salad. Garnish with remaining cheese.
6 Chicken breasts
3 teaspoons chopped garlic
2 teaspoons salt
2 tablespoons black peppercorns
1 cup chopped cilantro
2 tablespoons lime juice
Tomato
Scallions
Crush the garlic with salt into a smooth puree. Coarsely crush the peppercorns and combine in a with the garlic puree, coriander, and lime juice. Bone and skin chicken breasts. Rub the mixture into the chicken, cover and refrigerate at least one hour. Grill chicken over glowing coals, turning about every 5 minutes, until chicken is no longer pink. Garnish with tomatoes and curls of scallions.
1 2 to 2½-pound chicken
¼ cup lemon juice
¼ cup vegetable oil
½ teaspoon dried thyme
1 teaspoon black peppercorns
Combine lemon juice, oil and thyme. Coarsely grind or crush pepper; add to lemon mixture. Place chicken in shallow dish; pour lemon mixture over. Marinate for 1 to 3 hours, turning chicken occasionally. Cook chicken on greased grill over hot coals or on high gas setting, turning frequently to prevent burning, for about 20 minutes on each side or until chicken is no longer pink inside.
2 2½-pound chickens, quartered
Marinade:
½ cup lime juice
½ cup apple juice
½ cup vegetable oil
8 cloves garlic, minced
1 teaspoon coarse black pepper
Sauce:
1 head garlic
2 cups ketchup
2 stalks celery, chopped
1 cup chopped onion
1 cup water
½ cup brown sugar
½ cup butter
½ cup Worcestershire Sauce
½ cup cider vinegar
2 tablespoons chili powder
½ teaspoon ground cayenne pepper
½ teaspoon crushed red pepper flakes
½ teaspoon salt
½ teaspoon ground cloves
Mix marinade ingredients together, add chicken and marinate, refrigerated, at least 8 hours. Remove chicken from marinade and dry. Discard marinade.
Cut top third off garlic, discard; drizzle base with olive oil, wrap in foil and bake at 350° for 45 minutes. Cool, peel and reserve cloves. Using a medium saucepan, sauté celery and onion in 4 tablespoons butter until soft. Add garlic cloves and remaining ingredients to saucepan, bring to boil and simmer 20 minutes. Cool. Blend in food processor until smooth.
Prepare grill for indirect cooking with hickory or mesquite chips. Temperature at the grill surface should be 350° to 400°. Arrange chicken, skin side up, directly over hot coals. Cook, covered, 15 minutes. Turn chicken and cook, covered, for another 15 minutes. Move chicken over drip pan and brush with barbecue sauce. Cook, with lid down, for 15 minutes. Turn chicken skin side up, brush with more sauce, and cook, covered, for about 30 to 45 minutes. Total cooking time will be about 1½ hours.
Chicken Breasts With Horseradish Cream Sauce
2 Chicken breast halves
2 tablespoons butter
2 tablespoons flour
1 cup milk
3 tablespoons prepared horseradish, drained
2 tablespoons sour cream
1 teaspoon sugar
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
Salt and pepper
In a medium-size saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 1 minute without browning. Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes. Stir in horseradish, sour cream, sugar, mustard, and vinegar. Season with salt and pepper to taste.
Arrange chicken breasts, skin side up, in a baking dish. Spoon half the horseradish sauce over chicken. Bake at 350 for 45 minutes or until chicken is tender. Broil chicken for 5 minutes to brown. Reheat remaining sauce and serve over chicken.
3 Chicken breasts
2 to 6 dried Thai chile peppers
2 small fresh red chile peppers, sliced lengthwise
½ stalk Lemongrass
2 Kaffir lime leaves or
2 tablespoons lime zest
2 tablespoons peanut oil
½ cup coconut milk
½ teaspoon salt
10 to 15 fresh basil leaves, sliced
1 tablespoon fish sauce
Adapted from Keo's Thai Cuisine, Waikiki, Hawaii.
Bone and skin chicken breasts, slice into 2-inch strips. Grind Lemongrass, red chile peppers and lime leaves in food processor. Heat wok to medium high heat, add oil and sauté pepper mixture for 3 minutes. Add chicken and stir-fry for 5 minutes. Stir in coconut milk and cook 2 minutes. Continue cooking until chicken is done. Add fish sauce and basil. Garnish with sliced red peppers.
4 chicken breasts
1¼ teaspoons sage
1 tablespoon olive oil
15 cloves garlic
½ cup white wine
Salt
Pepper
Season boned and skinned breasts with salt, pepper and sage. Heat oil in medium pan and sauté chicken until golden, about 3 minutes. Remove from heat. In a separate pan, boil garlic cloves for 2 minutes, drain, cool and peel.
Arrange chicken in baking dish, place garlic around chicken, add wine. Cover and bake at 400° for 10 minutes, uncover and bake another 8 minutes. Remove chicken from dish, keep warm. Reduce pan juices over high heat for 2 minutes, season with salt and pepper, drizzle over chicken.
1 chicken, cut into pieces
2 to 3 tablespoons poultry rub
1 teaspoon garlic powder
½ cup honey
1 8-ounce can concentrated mandarin orange or tangerine juice
1 medium can mandarin orange sections in light syrup
Olive oil
Preheat oven to 350°. Lightly coat chicken with olive oil. Liberally sprinkle poultry rub over chicken pieces; follow with light coating of garlic powder. Place in roasting dish. Remove orange sections from can reserving syrup. Add syrup to bowl with Mandarin orange juice concentrate. Stir well and pour slowly over chicken pieces. Bake uncovered for 1 hour. Baste chicken with juice in the dish and add all mandarin orange sections. Cover dish and bake additional hour at 350° or to an internal temperature of 180°. Baste chicken again, then drizzle honey over chicken and bake uncovered until golden brown (15 to 20 minutes).
1 2½ to 3-pound chicken, quartered
2 tablespoons cooking oil
¼ cup chopped onion
1 clove garlic, minced
¾ cup ketchup
¼ cup vinegar
1 tablespoon Worcestershire Sauce
2 teaspoons brown sugar
½ teaspoon celery seed
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon Tabasco® sauce
Heat cooking oil in saucepan and cook onion and garlic until tender, but do not brown. Add ketchup, stir, and add remaining ingredients (except chicken). Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes, stirring occasionally. Set sauce aside. Season chicken pieces. Place chicken pieces bone side down over medium to hot coals. Grill 25 minutes (until bone side is well browned). Turn pieces over and grill 25 minutes more (until chicken is tender). Brush chicken frequently with sauce during last 10 minutes of grilling.
2 large chicken breast halves
2 cups chicken stock
1 cup water
1 clove garlic, minced
1 bay leaf
2 green onions, thinly sliced
¼ cup chopped fresh cilantro
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons vegetable oil
3 cloves garlic, minced
2 tablespoons chili powder
3 tablespoons flour
1 tablespoon ground cumin
¼ teaspoon ground cinnamon
¼ cup tomato sauce
12 6-inch corn tortillas
¾ cup grated Cheddar cheese
Arrange chicken breast halves in heavy medium saucepan. Add stock, water, garlic and bay leaf. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 12 minutes. Transfer chicken to bowl using slotted spoon and cool. Discard bay leaf. Reserve poaching liquid. Peel skin off chicken and remove meat from bones. Tear meat into strips. Place in large bowl. Mix in green onions, cilantro, oregano, salt and pepper.
Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add 3 minced garlic cloves and sauté 30 seconds. Add chili powder and sauté 1 minute. Add flour, cumin and cinnamon and stir 1 minute (mixture will be dry). Whisk in 1 cup reserved poaching liquid. Add remaining poaching liquid and tomato sauce. Cook until thick and smooth, whisking frequently, 5 minutes. Cool slightly.
Lightly oil baking dish. Heat heavy medium skillet over high heat until hot. Add 1 tortilla and cook until heated through, turning frequently. Using tongs, grasp tortilla and dip into sauce, coating both sides. Place in prepared dish. Spoon 3 tablespoons chicken filling in strip near bottom of edge of tortilla. Starting at filled end, roll tortilla up jelly roll style. Turn seam side down. Repeat with remaining tortillas, sauce and filling. Spoon any remaining sauce over enchiladas. Sprinkle with cheese. Cover with foil. (Can be made 1 day ahead; chill.)
Position rack in top third of oven and preheat to 425°. Bake enchiladas 10 minutes. Uncover and bake until hot and bubbling, about 10 minutes.
3 Chicken breasts
1 teaspoon coriander seed
1 teaspoon cumin seed
2 tablespoons light soy sauce
1 tablespoon fish sauce
1 tablespoon curry powder
¼ teaspoon turmeric powder
6 tablespoons thick coconut cream
3 tablespoons palm sugar
Open a can of coconut milk and allow to stand until it separates slightly. Skim off (and reserve) the light milk. This recipe uses the thicker cream remaining.
In a dry skillet toast the coriander and cumin seeds until aromatic, then grind to a powder.
Bone and skin chicken breasts, cut into long, thin strips and thread onto skewers lengthwise.
Mix all the ingredients together to form a marinade, and marinate for at least 12 hours before cooking over barbecue or grill.
2 3½-pound chickens, quartered
Rub:
¾ cup chili powder
3 tablespoons brown sugar
2 teaspoons ground cayenne pepper
Mop:
1 cup hickory barbecue sauce
¾ cup ketchup
¼ cup orange juice
1 teaspoon Louisiana hot sauce
For the rub: Mix all ingredients together in bowl.
For the mop: Mix ingredients in saucepan, heat to simmer.
Arrange chicken in a single layer on a baking sheet. Season with salt and pepper. Sprinkle rub on both sides of chicken. Prepare barbecue to medium-high indirect heat. Scatter wood chips over coals. Place chicken, skin side down, on grill rack away from direct heat. Cover grill and cook chicken, turning and mopping every 10 minutes, about 35 to 45 minutes or until done.
Serve any remaining mop sauce on side.
4 Chicken breast halves
2 teaspoons Dijon mustard
3½ tablespoons white wine vinegar
2 teaspoons minced garlic
2 teaspoons honey
1¼ tablespoons fresh thyme or
2 teaspoons dried thyme
¼ teaspoon coarse salt
½ teaspoon red pepper flakes
1 tablespoon olive oil
4 sprigs fresh thyme
Bone and skin chicken breasts. Place breasts in a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef's knife. Place breasts in a shallow glass dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir to combine. Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray or vegetable oil. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade until tender, about 5 to 6 minutes on each side.
Mesquite-Grilled Chicken with Citrus Sauce
4 Chicken breasts
1 cup oil
2 cloves garlic, crushed
2 tablespoons minced fresh coriander
1 tablespoon fresh thyme leaves
2 scallions, chopped
2 shallots, minced
1 teaspoon minced fresh ginger
2 tablespoons unsalted butter
2 lemons
2 limes
2 oranges
2 cups chicken broth
1 teaspoon cornstarch
1 teaspoon water
¼ cup plus 2 tablespoons Grand Marnier
White pepper to taste
Peel and coarsely chop lemons, limes and oranges. In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, chopped scallions, and chicken breasts. Marinate, chilled, for at least 8 hours or overnight. In a saucepan, cook the shallots and the ginger in the butter over a moderately low heat, stirring, until the shallots are softened. Add the chopped lemons, limes, and oranges with all the reserved juices and simmer the mixture for 10 to 12 minutes, or until the liquid is reduced to a syrup-like consistency. Add the broth, increase the heat to moderate and boil the mixture, stirring occasionally, for 10 to 15 minutes, or until reduced by one-third. Mix the cornstarch and water together. Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl. Add the Grand Marnier, white pepper, and salt to taste. Remove the chicken from the marinade and let it stand at room temperature for 15 minutes. Grill the chicken on a rack set about 5 inches above the coals and mesquite, turning it once, for 10 to 12 minutes, or until cooked through. Transfer the chicken to a platter, spoon the sauce over it. Garnish with lemon wedges.
2 Chicken breasts, poached and shredded
1 large onion, chopped
2 Jalapeño peppers, seeded and chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 cup tomato sauce
½ teaspoon cumin
4 flour tortillas, burrito size
Cheddar cheese
Sour cream
Shredded lettuce
Sauté onion, Jalapeños and garlic in oil until soft. Add tomato sauce and cumin. Continue to cook until thickened. Add shredded chicken. While the mixture is hot, divide into 4 equal portions. Spoon each portion onto a warm tortilla and roll tightly. Secure with toothpicks. Fry the stuffed tortilla in 1 inch of hot oil until lightly browned. Drain and serve with cheese, lettuce and sour cream.
Barbecue Chicken with Sesame-Chili Sauce
2 2½ to 3-pound chickens, quartered
1 8½-ounce jar plum sauce or
¾ cup sweet-and-sour sauce
¼ cup Hoisin sauce
¼ cup soy sauce
3 tablespoons honey
4 tablespoons water
1 tablespoon sesame seed
2 cloves minced garlic
2 teaspoons grated fresh ginger root or
½ teaspoon ground ginger
1½ teaspoons Oriental chili sauce or
½ teaspoon hot pepper sauce
½ teaspoon Five Spice powder
Sesame-Chili Sauce: In a small saucepan combine all of the ingredients except chicken. Cook over medium heat to boiling, stirring frequently. Reduce heat. Cover and simmer for 5 minutes. Set aside.
Skin chicken, if desired. Rinse chicken and pat dry with paper towels. If using quartered chickens, break wing, hip, and drumstick joints so the bird will lie flat during cooking. Twist wing tips under backs.
Place chicken, skin side down, on an uncovered grill directly over medium coals. Grill for 20 minutes. Turn; grill 15 to 25 minutes more or until tender and no longer pink. Brush with sauce frequently during the last 10 minutes of grilling.
Transfer chicken to a serving platter. Heat any remaining sauce and serve with chicken.
1 pound boneless chicken, cubed
1 pound shrimp, cooked and peeled
1 pound Andouille sausage, sliced
1 large onion, chopped
1 green bell pepper, chopped
3 to 6 cloves garlic, minced
4 stalks celery, chopped
2 6-ounce cans tomato paste
4 large tomatoes, peeled, seeded and diced or
1 28-ounce can tomatoes, diced
2½ cups chicken stock
2 to 3 tablespoons Creole seasoning
2 bay leaves
4 cups white rice, uncooked
There are a wide varieties of ways to make jambalaya: with chicken and sausage, or shrimp, or ham, or crawfish. Don't use water to cook the rice, use a good chicken stock.
In a Dutch oven, fry chicken in oil until golden brown, remove and drain. Brown the sliced smoked sausage, remove and pour off most of the remaining fat. Sauté the onions, garlic, peppers and celery in oil until onion is transparent.
In a separate sauté pan, begin to cook the tomato paste and let it brown slightly. Deglaze the pan with stock and stir until smooth. Add to the sautéed vegetables and combine. Add the Creole seasoning and salt. Cook over low-medium heat for 10 minutes. Add the meat and seafood and cook another 10 minutes.
Prepare rice according to directions. When done, combine with the other ingredients and mix well. Place in a large baking dish and bake in 300 oven for 10 to 15 minutes.
4 Chicken breasts halves
¾ cup oil
¼ cup lime juice
2 tablespoons chopped green chilies
1 teaspoon minced fresh garlic
8 slices cheddar cheese
Salsa
In 9-inch square baking pan stir together oil, lime juice, chilies and garlic. Add skinned chicken breasts; marinate, turning once, in refrigerator at least 45 minutes. Meanwhile, prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove chicken from marinade; drain. Grill chicken 7 minutes; turn. Continue grilling until fork tender, 6 to 8 minutes. Top each chicken breast with 2 slices cheese. Continue grilling until cheese begins to melt. Serve with salsa.
2 Chicken breasts
1 tablespoon plus 1 teaspoon butter
1 cup sliced shallots
1 cup sliced or julienne-cut carrots
½ cup chicken broth
¼ cup dry Riesling wine
2 tablespoons minced fresh parsley
1 teaspoon white wine vinegar
½ teaspoon dried thyme
½ teaspoon dried chervil
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon cornstarch, dissolved in 1 tablespoon cold water
Bone and skin chicken breasts, cut into eight equal pieces. In large skillet, heat 2 teaspoons butter; add chicken. Cook over medium-high heat 2 minutes on each side, until golden brown. Remove chicken from skillet; set aside.
In same skillet, heat remaining 2 teaspoons butter; add shallots and carrots. Cook, stirring frequently, 4 to 5 minutes until shallots are golden brown; stir in broth, wine, parsley, vinegar, thyme, chervil, salt and pepper. Reduce heat to low; cook, stirring occasionally, 5 minutes, until carrots are tender.
Stir in dissolved cornstarch; cook until sauce is slightly thickened. Return chicken to skillet; cook, basting with pan juices, about 5 minutes, until chicken is cooked through.
1 2-pound chicken
1 cup chopped green pepper
1 cup chopped onion
½ cup butter
2 cans cream of chicken soup
1 can cream of mushroom soup
1 10-ounce can tomatoes with green chilies
12 soft corn tortillas, torn into bite-size pieces
1½ cups shredded sharp Cheddar cheese
Stew chicken. Bone, skin and cut into bite-size pieces. In large saucepan, cook green pepper and onion in butter until tender. Stir in soups and tomatoes. In a 3-quart shallow baking dish arrange 3 alternate layers of tortillas, chicken, soup mixture, and cheese ending with a topping of cheese. Bake at 325° for 40 minutes until hot and bubbly and the cheese is brown.
2 Chicken breasts
¼ cup fresh lime juice
2 tablespoons Asian fish sauce
2 tablespoons ketchup
1½ teaspoons sugar
4 cups torn Romaine lettuce
3 ounces spaghetti, cooked, drained and rinsed
1 medium cucumber, peeled and thinly sliced
2 tablespoons finely-chopped mint leaves
2 tablespoons coarsely-chopped dry-roasted unsalted peanuts
In large salad bowl, combine lime juice, fish sauce, ketchup and sugar, blending until sugar is dissolved. In medium bowl, combine boned and skinned chicken and 2 tablespoons lime juice mixture, tossing well to coat thoroughly; refrigerate chicken, covered, 1 to 2 hours.
Preheat broiler or grill. Broil or grill chicken breasts 6 inches from heat, 4½ minutes on each side until lightly browned and cooked through. Remove chicken from broiler or grill; set aside to cool slightly.
Slice chicken thinly on the diagonal; add to remaining lime juice mixture, tossing well to coat thoroughly. Add lettuce, spaghetti, cucumber and mint; toss to combine. Serve sprinkled with peanuts.
Grilled Key Lime Chicken Breasts
2 whole chicken breasts, split
½ cup Key lime juice
1 tablespoon olive oil
1 teaspoon dried basil or
1 tablespoon fresh chopped basil
1 large clove garlic, pressed
Salt
Black pepper
Marinate chicken breasts in lime juice, oil, garlic and basil. Marinate in a plastic food bag at least 4 to 6 hours or overnight. Grill over moderate heat 6 to 7 minutes, turn and cook additional 6 to 7 minutes until done.
1 3- to 3½-pound chicken, cut into
bite-size pieces
1 tomato, diced
4 to 6 tablespoons cooking oil
½ cup coconut milk
Salt to taste
Spices and Condiments:
5 shallots, peeled
2 garlic cloves, peeled
4 dried medium-hot chilies
½ teaspoon turmeric powder
½ tablespoon ground coriander
½ teaspoon cumin
1 to 2 tablespoons curry powder
2 stalks Lemongrass
Cut Lemongrass into small pieces. Puree Lemongrass with garlic cloves and shallots. Add a bit of water. Mix the pureed shallots, garlic, Lemongrass, turmeric, coriander, cumin and curry powder. Heat cooking oil in a saucepan. Sauté spice mixture until fragrant. The mixture should become forms clumps. Add tomato and sauté one minute. Put in the chicken pieces and stir-fry for 2 to 3 minutes. Slowly add the coconut milk and stir constantly. Simmer over low heat for about 25 to 30 minutes until the chicken is tender. Add salt to taste.
3 Chicken breasts
4 tablespoons peanut oil
2 dried red chilies, seeded and cut into pieces
2 cloves garlic, peeled and diagonally sliced
4 to 6 thin slices fresh ginger root
1 tablespoon dry sherry
3 green onions, cut into small rounds
2 ounces roasted peanuts
Marinade:
¼ teaspoon salt
2 teaspoons thin soy sauce
2 teaspoons sherry
1 teaspoon cornstarch
1 egg white, slightly beaten
Sauce:
1 tablespoon soy sauce
1 to 2 tablespoons chili sauce with garlic
2 teaspoons white wine vinegar
2 teaspoons sugar
1½ teaspoons cornstarch
6 tablespoons chicken stock
Debone and skin chicken, cut into thin strips then into cubes about ½-inch square. Put into a medium bowl. Prepare the marinade. Add to chicken, mix well and let marinate for 15 to 30 minutes. Prepare the sauce. Heat wok over high heat. Add the oil and swirl it around. Add the dried chile, stir, then add the garlic and ginger and stir. Add the chicken, turn and toss for about a minute. Splash in the sherry around the side of the wok, stirring and tossing continuously. Add the scallions and continue to stir for another 30 to 45 seconds. Add the well-stirred sauce to the wok. Continue to stir while it thickens. Add the peanuts, stir to mix for a few times, then transfer to a warm serving plate. Serve with steamed rice.
6 chicken breasts
¾ cup butter, softened
1 tablespoon chopped parsley
1 tablespoon chopped chives
¼ teaspoon pepper
Salt
¼ cup flour
1 egg
1 tablespoon water
¾ cup dried bread crumbs
Olive oil
In small bowl, combine butter, parsley, chives, pepper and ½ teaspoon salt. On waxed paper, roll into ½-inch log, freeze. Bone and skin chicken breasts. With smooth side of meat mallet, pound each chicken breast until ¼-inch thick. Cut firm butter mixture into six 3-inch strips. Place one strip lengthwise in center of one side of a chicken breast. Roll up, bring wider edge of breast over butter to enclose butter strip. Make sure there is no opening. Secure with toothpick; repeat with remaining chicken breasts. On waxed paper, mix flour and 1 teaspoon salt. In pie plate, mix egg and water. Place crumbs on another sheet of paper. Coat rolls with flour, egg, then crumbs.
Place chicken rolls on cookie sheet in a single layer. Cover lightly with waxed paper, refrigerated 1 to 2 hours to allow crumbs to dry.
In a heavy skillet or electric frying pan heat 3 inches oil to 300°. Cook 2 to 3 breasts at a time. Fry 15 minutes or until browned and firm. Drain on paper towels. Remove toothpicks and keep chicken rolls warm in oven while frying remaining chicken breasts.
1 3-pound Chicken, cut into pieces
3 tablespoons water
1 tablespoon butter, melted
1½ tablespoons soy sauce
½ teaspoon salt
1 tablespoon apple cider vinegar
1 dash black pepper
1 tablespoon cornstarch
1 dash ground ginger
1 red bell pepper, julienned
3 stalks celery, diced
1 8-ounce can pineapple chunks
2 tablespoons brown sugar
Preheat oven to 325°. Rinse chicken pieces and pat dry. Place chicken, skin side up, in a lightly-oiled baking pan and pour melted butter over the chicken. Sprinkle with salt, pepper and ginger to taste. Top with the diced celery. Bake about 20 minutes until lightly browned.
Drain the pineapple juice into a cup. Blend in the brown sugar, water, soy sauce, vinegar and cornstarch. Pour the mixture over the chicken in the pan. Bake an additional 45 minutes or until done. Top with chunks of pineapple and strips of red bell pepper.
2 cups cooked chicken, cut into 1-inch
cubes
¾ pound bacon slices, halved
2 tablespoons soy sauce
1 teaspoon Hoisin sauce
1 tablespoon sherry wine
Dash of salt and pepper
½ teaspoon oil
2 eggs beaten with ½ cup water
1 cup flour
Oil for frying
Combine soy sauce, Hoisin sauce, sherry, salt, pepper and oil in a bowl. Add cubed chicken and toss to coat well. Marinate for 2 to 3 hours or overnight in refrigerator. Drain chicken cubes and wrap one bacon strip around each cube. Fasten with toothpick. Mix eggs with flour to make a batter. Dip each kumaki into batter and coat evenly. (If batter is too thick, thin with water.) Heat 2 inches of oil in a large skillet. Add kumaki and fry over medium heat. Do not crowd. When golden on both sides, drain on absorbent paper. Serve with Plum Brandy Sauce and hot mustard.
1 2½-pound Chicken, cut into pieces
¼ cup sesame seeds
¼ cup corn oil
¼ cup soy sauce
¼ cup dark corn syrup
1 small onion, sliced
1 clove garlic, crushed
¼ teaspoon pepper
¼ teaspoon ground ginger
In a shallow baking dish stir together the marinade ingredients. Add chicken, turning to coat. Cover and refrigerate, turning once, at least three hours. Grill over low coals, turning and basting frequently, about 50 minutes.
2 Chicken breasts
¼ cup Picante sauce
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon water
1 tablespoon cornstarch
1½ cups Broccoli flowerets
½ teaspoon sugar
1 red pepper, sliced
3 tablespoons oil
1 medium onion, cut into thin wedges
Split, bone and skin chicken, cut into 1-inch cubes. Combine Picante sauce, soy sauce, water, cornstarch and sugar in small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium high heat. Add chicken and stir-fry 3 to 4 minutes or until cooked through.
Remove with slotted spoon. Add remaining oil, onion, garlic and ginger to skillet; stir-fry 30 seconds. Add broccoli and peppers; stir-fry 3 minutes or until vegetables are crisp-tender. Add chicken and Picante sauce mixture; stir-fry about 1 minute or until sauce thickens.
1 2½-pound chicken
½ cup cornstarch, plus 1 tablespoon, divided
Peanut oil for frying
2 teaspoons grated ginger
2 medium onions, chopped
8 ounces fresh Broccoli, cut into 1-inch pieces
1 red or green bell pepper, chopped
2 4-ounce cans whole button mushrooms, drained
1 cup water
3 tablespoons dry sherry
3 tablespoons cider vinegar
3 tablespoons Hoisin sauce
3 teaspoons soy sauce
2 teaspoons chicken bouillon granules
Rinse chicken and cut into small serving pieces. Place ½ cup of cornstarch in large bowl. Add chicken pieces and toss to coat well. Heat oil in wok over high heat to 375°. Add chicken pieces; one at a time; cook until golden and cooked through, about 5 minutes. Drain on paper towels. Repeat with remaining chicken. Remove all but 2 tablespoons oil from wok. Add ginger and stir-fry 1 minute. Add onions, stir-fry 1 minute. Add broccoli, red pepper and mushrooms, stir-fry 2 minutes. Combine remaining ingredients and remaining 1 tablespoon cornstarch in small bowl. Add to wok. Cook and stir until sauce boils and turns translucent. Return chicken to wok. Cook and stir until chicken is heated through, about 2 minutes.
4 chicken breasts
3 tablespoons cornstarch
1 egg, beaten
¼ cup sugar
¼ cup soy sauce
¼ cup pineapple juice
¼ cup vinegar
1 clove garlic, minced
1 teaspoon grated fresh ginger
6 dry whole red chile peppers
4 green onions, sliced ¼-inch thick
Oil for deep frying
2 tablespoons cornstarch mixed with 3 tablespoons water
Bone and skin chicken breasts, cut into 2-inch pieces. Combine cornstarch, eggs, and chicken stir to coat well. Combine sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger. Heat oil in wok. When very hot, add half of the chicken and fry until crisp and cooked (should only take a few minutes.) Remove to drain on paper towels. Reheat oil and cook remaining chicken. Remove all but 1 tablespoon oil and add red peppers. Stir-fry quickly without burning. Add sauce and stir until well-mixed and sugar dissolves. Add cornstarch mixture, stirring until thickened. Return chicken to wok with green onions. Stir to coat chicken, remove, and serve with rice.
For a white chicken stock, place the bones and meat directly into the cold water for the stock. For a brown stock, brown the bones in a 350° oven for 30 minutes.
6 quarts cold water
8 pounds chicken parts (backs, necks, etc.) and bones, or
2 whole chickens, cut up
Mirepoix:
1 cup chopped onions
½ cup chopped celery with tops
½ cup chopped carrots
2 small heads garlic, cut in half horizontally
Spices:
1 teaspoon black peppercorns, cracked
6 to 8 parsley stems, chopped
1 bay leaf
¼ teaspoon dried thyme
¼ teaspoon dried tarragon
¼ teaspoon dried oregano
¼ teaspoon dried basil
Place spices into a 4-inch square of cheesecloth and tied into a sack.
Remove the skin from the chicken and chop into 3- to 4-inch pieces, making sure to cut through and expose the bones. Put the chicken in the stock pot with the water and bring slowly to a simmer. Periodically skim off any scum that forms and skim off the fat. Let this simmer for at least three, and preferably four hours. Add the Mirepoix and spices. Simmer for at least one more hour. During the simmering process, do not stir the stock. Strain thoroughly. The best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. Cool the stock by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. To defat the stock easily, refrigerate overnight until the fat solidifies on the surface, then skim off.
2 Chicken breasts
1 medium shallot
¼ cup Chablis or dry white wine
½ tablespoon flour
2 thin slices Jarlsberg cheese, wedge (pie) shaped
3 tablespoons cilantro pesto
Olive oil
Tabasco® sauce
Butter
Fresh cilantro sprigs
Lemon or lime wedges
Bone and skin chicken breasts. Wash, pat dry and lightly pound breasts to flatten. Breasts should be generally triangular. Slice shallot into paper-thin rounds. Put wine into measuring cup, add a dash or two of Tabasco, salt to taste and heat in microwave. Wine should be lightly steaming when used to deglaze skillet later.
Heat skillet, add oil, butter and flour to pan and make a blonde roux. Do not let the roux brown. Sauté the breasts until barely done. Remove from heat and set aside. Spread half of the pesto on each breast and cover each with a wedge of Jarlsberg cheese. Place chicken breasts pre-heated 350 oven and bake until cheese is melted over the pesto and breast.
While the chicken breasts are baking, reheat the skillet and add the shallot slices. Sauté briefly, until shallots are just transparent. Add the hot wine and deglaze the pan to make a sauce.
Place breasts on serving plate, spoon sauce over the breast and garnish with fresh cilantro and lemon or lime wedges.
2 Chicken breasts
Marinade:
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon Chinese rice wine
½ teaspoon minced garlic
1 teaspoon sesame oil
1 teaspoon olive oil
1½ cups sliced celery stalks
1 to 2 tablespoons chili-garlic sauce
1 teaspoon rice vinegar
½ teaspoon sugar
1 cup salted shelled peanuts
4 to 8 dried Thai peppers
Bone and skin chicken breasts, cut into 1-inch cubes. Heat 2 tablespoons oil in a Dutch oven or wok. Add Thai peppers, chow briefly. Add marinated chicken and marinating sauce, stir for 2 minutes. Add sliced celery stalks and salted shelled peanuts and continue stirring about 1½ minutes.
In separate bowl, combine 1 to 2 tablespoons of chili-garlic sauce, 1 teaspoon rice vinegar and ½ teaspoon sugar. Pour chili-garlic sauce mixture over chicken-celery-peanut mixture. Stir until all items are coated with chili-garlic sauce (about 30 seconds).
1 3½-pound chicken, quartered
1 cup soy sauce
1 cup white sugar
1 3-inch finger fresh ginger, peeled and sliced
4 cloves garlic, crushed
2 tablespoons bourbon whiskey
Cook soy sauce and sugar in saucepan over medium heat until sugar dissolves, about 2 minutes. Add ginger, garlic and whiskey. Cook over low simmer for 30 minutes. Remove garlic and ginger. Reserve ¾ cup for future use.
Preheat oven to 375. Rinse chicken, dry. Season with salt and fresh-ground black pepper. Coat chicken with sauce. Bake chicken for 1 hour, basting every 15 to 20 minutes, until juices run clear or a meat thermometer in the thickest thigh section registers 190. Allow chicken to rest 15 minutes before slicing.
Alternately, use chicken breasts instead of whole chicken. Bake at 350 for 30 to 40 minutes until fork tender or broil 6 to 8 inches from broiler or medium-hot coals 15 to 25 minutes, turning occasionally.
6 Chicken breasts
1 cup Teriyaki sauce
¾ cup pineapple juice
½ cup brown sugar
½ cup vinegar
1 teaspoon garlic powder
¼ cup Worcestershire Sauce
½ cup Italian salad dressing
1 10-ounce can crushed pineapple, drained
½ cup cashew pieces
2 cups cooked rice
Bone and skin chicken breasts. Mix all ingredients except chicken, cashews and pineapple and bring to a boil. Cool; divide in half. Use half to marinate chicken breasts over night. Refrigerate other half to be used later.
Remove chicken from marinade and discard marinade. Grill or broil chicken about 6 minutes per side or until done. Stir pineapple and cashew pieces into cooked rice. Reheat other half of marinade.
Serve grilled chicken over rice mixture with marinade sauce.
2 Chicken breasts
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons sliced Lemongrass
1 tablespoon sliced shallot
2 tablespoons diced onion
1 scallion, thinly sliced
1 tablespoon thinly-sliced garlic
1 to 2 teaspoons ground dried red chilies
2 tablespoons chicken stock
1 tablespoon thinly-sliced red Birdseye chilies
1 teaspoon sugar
1 Kaffir lime leaf, shredded
Bone and skin chicken breasts, cut into bite-sized pieces. Mix the lime juice and fish sauce, and marinate the chicken for about an hour. Pound the Lemongrass with a mallet or meat tenderizer and then slice thinly. Heat a little oil in a wok or skillet to medium high heat, add the shallots, onions, garlic, red chilies and Lemongrass, and stir-fry until aromatic.
Add the chicken and marinade and stir fry until it starts to change color. Add the remaining ingredients and stir fry until heated through and the chicken is fully cooked. Serve with steamed rice.
1½ to 2 pounds chicken breasts, thighs,
and drumsticks
2 tablespoons milk
2 tablespoons diced onion
½ teaspoon dried thyme
¼ teaspoon garlic salt
¼ teaspoon white pepper
¼ teaspoon black pepper
½ teaspoon ground cayenne pepper
Remove skin from chicken. Rinse chicken, pat dry. Lightly coat baking dish with olive oil. Arrange the chicken, flesh sides up, in dish. Brush with milk. In small bowl mix onion, thyme, garlic salt, white pepper, cayenne pepper, and black pepper. Sprinkle over chicken. Bake in a 375 oven for 45 to 55 minutes or until the chicken is tender and no longer pink.
Baked Chicken Breasts with Horseradish Cream Sauce
2 Chicken breast halves
2 tablespoons butter
2 tablespoons flour
1 cup milk
3 tablespoons prepared horseradish
2 tablespoons sour cream
1 teaspoon sugar
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
Salt and pepper
Preheat oven to 350. In a medium-size saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 1 minute without browning. Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes. Stir in horseradish, sour cream, sugar, mustard, and vinegar. Season with salt and pepper to taste. Arrange chicken breasts, skin side up, in a baking dish. Spoon half the horseradish sauce over chicken. Bake 45 minutes until chicken is tender. Broil chicken for 5 minutes to brown. Reheat remaining sauce and serve over chicken.
2 Chicken breasts
1 teaspoon seasoned salt
¼ teaspoon coarsely-ground black pepper
4 buns, split and toasted
4 1-ounce slices Swiss cheese
4 1-ounce slices baked ham or Canadian bacon, warmed
Lettuce leaves
Peach-Mint Salsa:
1 California peach, chopped (about
2/3 cup)
¼ cup chopped green onions
1 tomato, chopped
1½ tablespoons chopped fresh mint
¼ teaspoon chili powder
Split chicken breasts. Combine seasoned salt and pepper. Loosen one edge of chicken skin and rub seasoning mixture underneath skin. Cook chicken skin-side down on covered grill over medium, indirect heat about 10 minutes per side or until chicken is tender and no longer pink. Remove and discard skin. Serve chicken on buns topped with cheese, ham, and salsa or barbecue sauce. Garnish with lettuce.
Oven method: Prepare as above. Roast in 350 oven for about 30 minutes or until chicken is tender and no longer pink. Continue as directed.
Salsa: In small bowl, combine all ingredients. Refrigerate leftovers. Makes about 1½ cups.
4 chicken breasts
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons fresh chives or
chopped green onions
Juice of ½ lemon or lime
2 tablespoons brandy or cognac
2 tablespoons Dijon mustard
¼ cup chicken broth
Bone and flatten chicken breasts. Sprinkle with salt and pepper. Heat 1 tablespoon oil and 1 tablespoon butter in large skillet. Cook chicken over high heat for 4 minutes on each side or until done. Transfer to warm serving platter. Add chives or green onion, lime juice and brandy, parsley and mustard to pan. Cook 15 seconds whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken and serve immediately.
Chicken Breasts with Pepper Sauce
4 Chicken breasts
¼ cup flour
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
1 12-ounce can chicken stock
½ teaspoon dried basil or oregano
½ cup diced red bell pepper
½ cup diced green bell pepper
2 tablespoons dry white wine
1 teaspoon cornstarch
On a sheet of wax paper, combine flour and pepper. Bone and skin chicken breasts. Dip chicken in the mixture, shaking off excess. In a large skillet, heat oil over moderately high heat. Add the chicken; cook until golden brown, 3 to 4 minutes on each side. Remove the chicken to a warm serving platter and keep warm. Wipe out the skillet with paper towels. Add broth and basil to the skillet; bring the mixture to boil. Add red and green peppers and cook for 3 minutes. Meanwhile, in a cup, combine wine and cornstarch; stir the wine mixture into the broth mixture in the skillet. Bring to a boil, stirring constantly. Continue cooking until thickened, about 2 minutes. Spoon the sauce over the chicken and serve.
Cantonese Chicken with Lemon Sauce
2 Chicken breasts
Marinade:
½ teaspoon salt
2 teaspoons rice wine or dry sherry
1 teaspoon soy sauce
1 egg yolk
¼ teaspoon pepper
Lemon sauce:
¼ cup sugar
¼ cup chicken broth
2 tablespoons water
½ teaspoon salt
2 teaspoons cornstarch
1 teaspoon sesame oil
Juice of one lemon
6 tablespoons cornstarch
2 tablespoons flour
8 cups oil for deep-frying
1 tablespoon vegetable oil
1 lemon, sliced
Bone and skin chicken breasts, cut into very thin 2-inch by 1½-inch slices. Combine marinade ingredients in a medium bowl. Add chicken; mix well. Let stand 15 minutes Combine ingredients for lemon sauce in a small bowl; mix well and set aside. Mix flour and cornstarch in a medium bowl. Dip chicken in flour mixture to coat. Heat 8 cups oil in a wok over medium-high heat to 350. Reduce heat. Carefully lower flour-coated chicken into hot oil with a slotted metal spoon. Deep-fry 3 to 4 minutes, until chicken is light golden. Remove chicken with a slotted spoon, drain well over wok. Arrange on a platter. Remove oil from wok except 1 teaspoon, heat remaining oil over medium heat. Stir Lemon Sauce into hot oil. Bring to a boil. When sauce thickens slightly, add 1 tablespoon vegetable oil to make sauce glossy. Stir sauce and pour over chicken. Garnish with lemon slices and serve immediately.
Colleen's Chicken With Sun-Dried Tomato Cream Sauce
4 chicken breasts
2 tablespoons unsalted butter
2 tablespoons olive oil
1 tablespoon flour
2 medium shallots, minced
¾ cup whipping cream
½ cup dry white wine
¼ cup oil-packed sun-dried tomatoes
3 tablespoons fresh basil, chopped or
2 teaspoons dried basil
8 ounces egg noodles, cooked
Bone and skin chicken breasts, slice crosswise into ½-inch strips. Melt butter and olive oil in large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until light brown and just cooked through, about 3 minutes. Add minced shallots to skillet and sauté 1 minute. Sprinkle flour in skillet and cook 1 minute. Add whipping cream, white wine, sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally about 4 minutes. Season to taste with salt and pepper and serve over noodles.
2 Chicken breast halves
5 tablespoons lemon juice
3 tablespoons soy sauce
2 cloves garlic, peeled and chopped
¼ teaspoon black pepper
1 teaspoon dried basil
1 red onion, sliced
Cooking oil
6 cups mixed salad greens
1 tablespoon crumbled Bleu cheese
1 medium tomato, cored and wedged
4 tablespoons lemon juice
4 tablespoons Balsamic vinegar
2 cloves garlic, peeled
2 teaspoons basil
Whisk together lemon juice, soy sauce, garlic, black pepper, and basil in a large bowl and set aside. Bone and skin chicken breasts, place on a sheet of plastic wrap spread on a work surface and cover breasts with a second sheet. Pound chicken gently with a mallet to a thickness of ¼ inch. Transfer the chicken to the marinade bowl and cover. Marinate in refrigerator for at least 30 minutes. Preheat the grill or broiler. Place the onion rounds in a single layer on a baking sheet and spray lightly with the vegetable oil, turn over and spray to coat the other side. Remove the chicken from the marinade and place alongside the onion rings. Grill or broil the onion rounds and the chicken for 5 minutes per side. Let the chicken cool a bit, then slice. Spread an even amount of the mixed greens on 4 salad plates, scatter the onion rounds and then the sliced chicken on top. Sprinkle ¾ teaspoon Bleu cheese over each. Garnish with the tomato wedges. Combine the dressing ingredients (lemon juice, vinegar, garlic, and basil) in a blender and mix at low speed until the garlic is finely chopped. Spoon dressing onto the salads or serve it on the side.