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onions to the pan and cook for 15 minutes until well browned. Add the
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Blend the paprika and pepper with the flour. Beat the egg white with
the milk. Dip the chicken into the egg white mixture and then into
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Chicken with mustard and wine sauce Cut chicken into serving size pieces. Saute in hot oil until browned.
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shallots; cook 1 minute. Add wine and return chicken to pan. Cover
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Quick tartar sauce for chicken or fish * Use only real mayonnaise.
In a small bowl, combine all the ingredients. Cover tightly and chill.
Serving Ideas : Serve with fish or cold baked chicken.
Recipe by: Jo Anne Merrill
By Sherry Zeiss <zeiss@tab.com> on Mar 17, 1997.
Cold fruited chicken Combine quartered apricot halves, chopped onion, white wine, orange
juice, and red wine vinegar in a saucepan, and bring to a boil. Set
aside to cool. Combine apricot mixture with chicken, orange, grapes,
almonds, parsley, pepper, salt, and crushe
Crispy baked chicken Remove skin from chicken. Wash and dry well. Melt butter, add garlic,
pepper, salt, savory, and lemon juice. Mix potato chip and corn flake
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Cinnamon chicken In a large casserole, saute onions and garlic over medium heat in
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When all chicken pieces are browned, turn up heat, add vermouth and
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Chicken gismonda *Note: chicken breasts should be boned and split. Season chicken to
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tablespoons butter in skillet until cooked through. Meanwhile, blanch
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with cornmeal.
2. In a large, deep skillet with a tight-fitting lid, heat the oil and
butter until foaming. Add the chicken in batches, skin side down. Brown
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Chicken with tarragon vinegar and fresh herbs Toss chicken in flour, shake away excess flour. Heat 2 tablespoons
of the oil in pan, add chicken, cook until lightly browned. Transfer
chicken to ovenproof dish (8 cup capacity). Heat remaining oil in
pan, add onion and garlic, cook, stirring,
Fried chicken Mix bread crumbs, herbs, and spices. Dip chicken in egg to coat, then in crumb mixture to coat. Fry in hot oil in skillet until done, turning once. (You can used crushed saltines instead of bread crumbs, if you prefer.)
Chinese lemon chicken 1. For marinade, combine 1 tablespoon of the oil, the soy sauce,
sherry, and
pepper in a small bowl. Place chicken in a shallow dish. Rub marinade
over chicken. Coat lightly with cornstarch. Refrigerate at least 30
minutes.
2. For lemon sauce, in a small
Barbecued chicken and corn bread stuffing 1. Mix water, margarine, paprika and celery. Add stuffing. Mix lightly.
Spoon into 2 qt. shallow baking dish. Arrange chicken over stuffing. Spoon
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pepper, and 1 tablespoon marjoram in large bowl. Place chicken on rimmed
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sprinkle of sage complement the liver's gentle flavor. Serve over
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Preheat oven to 400 degrees F (200 degrees C).
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Spray a cold work or large skillet with nonstick coating. Preheat
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Basil chicken and pasta 1. Cook pasta until al dente. Drain.
2. Melt butter in a skillet.
3. Add chopped chicken and garlic, saute until light brown.
4. Stir in seasonings, heavy cream, and parmesan cheese.
5. Bring to a boil and simmer for 3-4 minutes.
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Classic roasted chicken 1. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter, sliced celery and onion. Rub outside of chicken with remaining butter.
2. Tuck wing tips under back of chicken. Place
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Chicken enchiladas 3 Heat 1/3 cup oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas. Heat remai
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mixture, and brown in hot shortening. Drain chicken on paper towels.
Pour off all but 1 tablespoon of pan drippings.
Saute onion in reserved drippings until tender. Add next 10
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until sauce thickens, stirring constantly. Add salt, pepper, marjoram
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ginger and garlic until very finely chopped. Heat 3 tablespoons ofo
il in a saucepan. Add onion mixture and Curry Powder and fry 2
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The Whole Chili Pepper From the collection of Jim Vorheis
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x 2-inch microwave-safe baking dish, arrange chicken breasts with thicker
portions toward outside. Cover with plastic wrap; turn back one corner to
vent. Cook on HIGH 1
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2. Meanwhile, in a small bowl, combine oil, lemon juice, garlic, and pepper. Add chicken and toss to coat; marinate 15 minutes. Thread thre
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Cook over a bed of hot coals on a barbecue pit or broil in oven until
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well. Place bread shell on ungreased cookie sheet, spread chicken mixture
over shell. Arrange tomatoes over chicken, sprinkle with cheese. Bake at
450 degrees for 10 minutes
Chicken chow main * For color you may want to add yellow, red and green.
Heat vegetables oil in a deep heavy cooking pot; add celery and onion;
stir-fry over moderate heat until onions are transparent but not brown. Add
chicken broth, cover and over low heat 4-5
Easy bar-b-que chicken casserole 1. Place beans in a 2-quart casserole; top with casserole.~ 2. Mix
together remaining ingredients; pour over chicken and beans.~ 3.
Cover and bake in preheated 325'F. oven 1 3/4 hours.~
Chicken broth Hack chicken bones. Simmer ingredients together for a couple hours, not overboiling.
Goan-style chicken with roasted coconut (shakoothi) Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves,
peppercorns, nutmeg and red chili in a small frying pan. Place over a
medium flame. Now quickly 'dry-roast' the spices, stirring them
frequently until they emit
Ginger chicken with bok choy 1. Whisk broth, sherry, soy, oyster-flavored sauce, sesame oil, cornstarch, sugar, pepper flakes, and 2 teaspoons ginger in small bowl; set aside. Combine remaining 2 teaspoons ginger, garlic, and 1 teaspoon peanut oil in small bowl; set aside.
2. Heat 2
Indian chicken curry Rinse the chicken pieces. In a pot of boiling water, cook the
chicken with a few celery tops. Cover and simmer for about 1 hour or
until fork tender. Drain and strain the broth; reserve. Bone the
chicken and cut into 1/2 inch pieces to measure
Peach salsa Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving time.
Chicken w. balsamic vinegar Heat oil in heavy large skillet over medium-high heat. Add onion and garlic and saute until just tender, about 4 minutes. Cut chicken breasts into 1-inch pieces. Add chicken to skillet and cook until chicken is brown, stirring constantly, about 3 minut
Nutty chicken strips In a large resealable plastic bag, combine the bread crumbs, almonds, 1/2 the cilantro and curry powder. place flour in a shallow bowl. in another shallow bowl, beat the egg and milk. dip chicken in flour, then in the egg mixture, place in bag and sha
Japanese chicken baked in foil Wash the chicken thoroughly, and pat dry with paper towels. In a dry
skillet, toast the sesame seeds just until they begin to jump; watch
carefully that they don't burn. Remove from pan. Crush the seeds in
a mortar with a pestle, in a blender, or
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