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Cara2000
Waiting for a name!!
Posts: 53
(9/15/04 4:24 am)
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Re: Poultry Main Dishes
Chicken Pilaf
1 cup regular long grain rice, uncooked
3 medium onions, chopped
1 cup dry white wine or apple juice
1 Tbls fresh or 1 teaspoon dried thyme leaves, chopped
1/4 teaspoon pepper
3 cups chicken broth, 3 to 3-1/2 cups
1 1/2 pounds boneless skinless chicken breast halves
10 ounces frozen green peas, separated
3 Tablespoons fresh parsley, chopped
Spray 3 quart saucepan with nonstick cooking spray; heat over medium-high heat. Heat rice in saucepan about 5 minutes, stirring occasionally, until light brown; reduce heat to medium. Stir in onions, wine, thyme and pepper. Cook about 2 minutes or until liquid has evaporated. Stir in 1 cup of the broth. Cook 4-5 minutes, stirring occasionally, until liquid has evaporated. Stir in additional 1 cup broth. Cook 4-5 minutes, stirring occasionally, until liquid has evaporated.
Stir in chicken, peas and 1 cup of the remaining broth. Cover and cook 5 minute. Stir in remaining 1/2 cup broth if needed to keep rice from sticking. Cover and cook about 5 minutes or until liquid has evaporated, rice is tender and chicken is no longer pink in center; remove from heat. Stir in parsley.
Cara
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Cara2000
Waiting for a name!!
Posts: 54
(9/15/04 4:26 am)
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Re: Poultry Main Dishes
Chicken Piccata
6 to 8 chicken breast halves, boneless, no skin
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon paprika
3 tablespoons butter
2 tablespoons olive oil
1/4 cup chicken broth
3 tablespoons fresh lemon juice
6 to 8 thin slices of lemon
3 tablespoons capers (optional)
Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.
Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.
Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using. Serve with your favorite pasta and a green vegetable.
Serves 6 to 8.
Cara
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Cara2000
Waiting for a name!!
Posts: 55
(9/15/04 4:28 am)
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Re: Poultry Main Dishes
Chicken in Lemon Butter Sauce
1/2 cup butter
2 tablespoons fresh lemon juice
1 teaspoon salt
1 garlic clove
1/8 teaspoon pepper
1/2 teaspoon paprika
4 to 6 ounces sliced mushrooms
1 tablespoons drained capers
1 chicken, cut up, about 3 pounds chicken parts or bone-in chicken breasts
In a skillet over medium heat, combine butter, lemon juice, salt, garlic, pepper, paprika, mushrooms and capers. Bring to the boil; arrange chicken in skillet and again bring to the boil. Cover skillet and simmer for 30 minutes, or until chicken is tender, turning frequently.
Serves 4.
Cara
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Cara2000
Waiting for a name!!
Posts: 56
(9/15/04 4:29 am)
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Re: Poultry Main Dishes
Chicken Breasts Supreme
6 chicken breast halves, bone in
3/4 teaspoon seasoned salt
paprika
1 cup chicken broth
1/4 cup white wine
1/4 cup chopped green onion
1/2 teaspoon curry powder
dash pepper
Mushroom Sauce
2 tablespoons all-purpose flour
1/4 cup cold water
pan juices
1 can or jar (3 ounces) sliced mushrooms, drained
Sprinkle chicken breasts with seasoned salt and paprika. Place chicken breasts in a large shallow baking pan, skin side up. Combine chicken broth, wine, onion, curry powder, and pepper; pour over chicken breasts. Cover pan tightly with foil. Bake chicken breasts at 350° for 30 minutes. Uncover and bake about 45 minutes longer, or until tender. Remove chicken to a warm platter. Strain pan juices and reserve for mushroom sauce.
Prepare mushroom sauce. In a saucepan, blend flour with cold water; slowly stir in pan juices. Cook, stirring constantly, over low heat until sauce is thickened and bubbly. Boil for about 3 minutes. Add sliced mushrooms; heat through. Spoon mushroom sauce over chicken breasts for serving.
Chicken breasts supreme with mushroom sauce serves 6.
Cara
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Cara2000
Waiting for a name!!
Posts: 57
(9/15/04 4:31 am)
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Re: Poultry Main Dishes
Chicken Almondine
1/2 cup sliced almonds
1/4 cup butter or margarine, melted
1/4 cup all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 chicken breast halves, boneless
1/2 cup dry white wine
Saute almonds in butter in a large skillet over medium heat until lightly browned. Remove almonds with a slotted spoon, reserving butter in skillet. Set almonds aside.
Combine flour, rosemary, salt, and pepper. Dredge chicken in flour mixture. Brown chicken in reserved butter over medium-high heat 4 minutes on each side. Stir in wine; cover, reduce heat, and simmer 15 minutes or until chicken is done.
Remove chicken to a serving platter, reserving juices in skillet. Set chicken aside, and keep warm. Bring juices to a boil; stir in reserved almonds. Spoon almond mixture over chicken.
8 servings.
Cara
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Cara2000
Waiting for a name!!
Posts: 58
(9/15/04 4:32 am)
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Re: Poultry Main Dishes
Chicken Breasts In Champagne
6 Chicken breast halves
Salt and freshly ground black pepper, to taste
5 Tablespoons Unsalted butter
1/2 Cup Cognac
3 Tablespoons All-purpose flour
2 Teaspoons Dried tarragon
3-1/2 Cups Nonvintage Champagne
1/2 Cup Heavy or whipping cream
Sprinkle the chicken breasts with salt and pepper. Melt the butter in a medium-size Dutch oven over medium-high heat. Brown the chicken breasts, a few at a time, on all sides, about 10 minutes.
Remove from the pan and set aside. Pour the Cognac into the pan, warm it, and flame with a match. When the flames subside, stir in the flour and tarragon. Cook 2 minutes, stirring constantly.
Gradually whisk in 3 cups of the Champagne. Return the chicken to the pan. Cover and simmer until the chicken is tender, about 45 minutes. Remove the chicken to a warmed serving platter.
Stir in the remaining 1/2 cup of Champagne and the cream. Cook the sauce over high heat until reduced and slightly thickened.
Pour the sauce over the chicken and serve immediately.
Serves 6.
Love and Light
Cara
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