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Ingredients: 1 Cup(s) Peeled garlic cloves 2 Garlic cloves, crushed 2 Tablespoon(s) Coriander, fresh, minced 1 Tablespoon(s) Thyme leaves, fresh 2 Scallions, chopped 4 Chicken breasts * 2 Shallots, minced 1 Teaspoon(s) Ginger, fresh, minced 2 Tablespoon(s) Unsalted butter 2 Lemons ** 2 Limes ** 2 Oranges ** 2 Cup(s) Lemon, halved 1 Teaspoon(s) Cornstarch 1 Teaspoon(s) Large garlic cloves; minced 1/4 Cup(s) +2tb Grand Marnier Directions: * skinless, boneless, about 1/2 lb each, halved ** the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the chicken breasts. Let them marinate, chilled, for at least 8 hours or overnight. In a saucepan, cook the shallots and the ginger in the butter over a monderately 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 syruplike consistency. Add the broth, increase the heat to moderate, and boil the mixture, stirring occasionally, for 10 to 15 minutes, or until it is reduced by 1/3. 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, the 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 mesquite, turning it once, for 10 to 12 minutes, or until it is just cooked through. Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges. From: Cstarz@teleport.Com (Carey Starzidate: Thu, 23 May 1996 07:26:17 ~0700
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Typed for you by Peggy and Bruc Chicken tortellini soup Cut chicken into bite size pieces. In large kettle/pot cook chicken with olive oil and onion. Then add oregan and mushrooms if preferred. Pour in chicken broth then add celery and carrots. When broth is warm add the squashes. Cook tortellinis in seper Sauteed chicken in puff pastry Melt butter in a heavy saucepan. Saute chicken breasts 3 to 5 minutes on each side, until done. Cook on low heat to prevent browning. Remove chicken and set aside. Add flour and cook 3 to 5 minutes to form a roux. Add chicken broth slowly and stir Thai bbq chicken appetizers Preparation: ============ Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, acco Chicken rosemary Skin and bone chicken. Flatten slightly between sheets of wax paper with a rolling pin or flat side of a meat mallet. 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Put the oilives in water with salt during 10/14 days for purging, have a look every Sauteed chicken with tomatoes, olives, and feta Score top of chicken breasts with sharp knife; place in large glass baking dish. Whisk 1/2 cup oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper. Chill 3 tablespoons dressing for tomato Lime and coconut shrimp with red curry sauce For curry sauce: Combine all ingredients in heavy medium saucepan. Bring to boil over medium-high heat, whisking to blend. Reduce heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to Annie mae jones' old-fashioned fried chicken Chickens must be cut each into 8 pieces, backbone removed (save liver and gizzard for another use). 1. Wash each piece of chicken under cold running water. Pat dry with paper toweling. 2. 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Turn the chicke Mother's tomato sauce usually like to see pieces of tomatoes and ingredients floating in their sauce (we certainly didn't!), so our Mother used to prepare tomato sauce the following way." Place the onion and half of the oil in a saucepan and cook until th