chicken recipes

Chicken Rice Amandine

• 3/4 chicken breast fillets slivered                                            
• 1 tablespoon oil
• 1 tablespoon cornstarch                                                 
• 2 cups 1/2 package birds eye                                            
• farm fresh broccoli, green beans                                     
• pearl onions and red peppers                                         
• 2 cups water                                                                         
• 1 teaspoon salt                                                                
• 1/4 teaspoon each tarragon leaves                                     
• and pepper                                                                           
• 1 chicken bouillon cube
• 1 1/2 cups dry minute rice
• 3 tablespoons slivered almonds
• RANGE TOP
• Saute chicken in oil until lightly browned.
• Add cornstarch and stir until blended
• Add vegetables, water, seasonings and
• bouillon cube.  Bring to full boil.
• Stir in rice. Cover; remove from heat.
• Let stand 5 minutes. Sprinkle with
• almonds.
• MAKES 4 SERVINGS

Chicken Confetti

• 4 to 5 lb. broiler-fryer chicken, cut up                       
• 1 teaspoon salt                                                           
• 1/8 teaspoon pepper                                                  
• 1/4 cup oil                                                                   
• 1/2 cup chopped onion                                                
• 1 clove garlic, minced                                                 
• 2 cans (16 oz. each tomatoes                                    
• 1 can (8 oz.) tomato sauce                                        
• 1 can (6oz.) tomato paste                                               
• 2 teaspoons snipped parsley                                      
• 2 teaspoons salt                                                          
• 1 teaspoon basil                                                           
• 1/4 teaspoon pepper                                                    
• 7 or 8 oz. spaghetti, cooked and drained                                
• grated parmesan cheese
• Wash chicken pieces and pat dry
• Season with 1 teaspoon salt & dash
• pepper. In large skillet or dutch oven
• brown chicken in oil then remove
• take chicken off the bone and remove fat
• Pour off all but 3 tlbs. fat. Add onion
• and garlic; cook  & stir until onion is tender
• Stir in chicken and remaining ingredients
• except spaghetti and cheese. Cover tightly
• Cook chicken slowly 1 to 1 1/2 hrs. or until
• tender, stirring occasionally and adding water
• as needed. Skim off excess fat. Serve over
• spaghetti; sprinkle with parmesan cheese
• MAKES 4 to6 SERVINGS

Chili Chicken

• 16 ozs. uncooked medium noodles                        
• 1/2 cp chopped onion                                              
• 2 tablespoons butter or margarine                         
• 3 cans (10 1/2 ozs. each) condensed                      
• cream of mushroom soup                                       
• 1 can (4ozs.) pimiento, chopped                              
• 2 tablespoons finely chopped pickled                     
• hot green chili pepper (remove stems                     
• and seeds)                                                               
• 3 to4 cups cut-up cooked chicken or                         
• turkey                                                                      
• salt and pepper
• 2 to 3 cups shredded sharp cheddar                                                                                             
• cheese (8 to 12 ozs.)
• Heat oven to 350 degrees
• Cook noodles as directed on package drain
• In large skillet cook onion in butter until tender
• stir in soup,, pimiento and chili pepper
• In greased 4 quart casserole layer half the
• noodles and half the chicken season with salt
• and pepper. Top with half the soup mixture and half
• the cheese. Repeat layers.
• Bake uncovered about 45 minutes
• MAKES 8 to 12 SERVINGS

Fried Chicken

• Egg Wash                                            

• 3 eggs                                                            

• 1 cup milk                                                          

•  12 oz. flour                                                                         

•  1/2 tsp. Mrs. dash                                                         
• 3 Tbsp. salt
• 1 tsp. pepper
• 1 Tbsp. paprika
• 2 1/4 tsp. poultry seasoning
• 3/4 tsp. ground thyme
• 1 tsp. ground rosemary
• 1 tsp. oregano
• 3/4 tsp. garlic salt
• This is enough for 3 fryers
• Mix all dry ingredients together
• Dip fryer parts in egg wash then
• flour mixture- fry as usual
• A GREAT RECIPE FOR FAMILY GET TOGETHERS

Easy Chicken Divan

• 2 (10 oz.) packages frozen broccoli                   
• 2 cups cooked chicken diced                                 
• 2 cans condensed cream of chicken                     
• soup                                                                            
• 1 cup mayonnaise or salad dressing                      
• 1 tsp. lemon juice                                                   
• 1/2 tsp. curry powder                                               
• 1/2 cup sharp processed cheese                             
• ( shredded)                                                               
• 1/2 cup bread crumbs (soft)                                       
• 1 tbsp. butter melted
• Cook broccoli in salt water til tender; drain
• Arrange stalks in greased  11"x 7" baking dish
• Place chicken on top. Combine soup. mayonnaise
• lemon juice and curry powder pour over chicken
• Sprinkle with cheese. Combine breadcrumbs and
• butter; sprinkle over all; Bake at 350 degrees for
• 25 to 30 minutes
• MAKES 6 to 8 SERVINGS

General Tso's Chicken
 

Make this popular take-out dish at home.
Serves 4-6

SAUCE:
1/2 cup Water
1 cup Chicken broth
1/3 cup Soy sauce
1/4 cup Rice wine vinegar
1 teaspoon Garlic, minced
1 teaspoon Ginger, minced
3/4 cup Sugar
1/3 cup Cornstarch
2 1/2 pounds Chicken meat, boneless, skinless, white &
dark, cut into chunks
Oil for frying
1 Egg
2/3 cup Cornstarch
Whisk together all of the sauce ingredients in a mixing
bowl and set aside. In a wok or skillet, heat oil for
frying. Lightly whip the egg with two ounces of water. Dip
the chicken pieces first in the egg mix and then in the
cornstarch. Add to oil and fry until golden brown. Remove
and drain on paper towels. Carefully remove the oil from
the pan. Add the sauce & heat until thick. Return the
chicken and toss until well coated. Serve with rice.

Italian Style "Salsa"
 

Replacing some of the ingredients changes the whole
character of this preparation.

Makes about 1 1/2 cups
6 Roma tomatoes, diced
1/2 teaspoon Garlic, minced
2 Tablespoons Olive oil
1 1/2 teaspoon Balsamic vinegar
3 Tablespoon Basil, fresh, chopped
1 small Green bell pepper, seeded and diced
Mix all ingredients in a medium bowl. Allow to rest at
least 20 minutes. Serve at room temperature. Use as a dip
with French bread or serve over chicken or fish.

Chicken Brie
 

Serves 4
Fans of the rich French cheese will love this entree.

4 Chicken breasts, boneless and skinless
2 Tablespoons Butter
2 Tablespoons Flour
2 cups Milk
3 ounces Brie, room temperature
1/4 cup Almonds, sliced and toasted
Chopped parsley
Melt the butter in a saucepan over low heat. Whisk in the
flour and cook three minutes, stirring frequently. Slowly
whisk in the milk. Simmer for 15 minutes. Whisk in the
Brie. Simmer for 10 minutes longer. Strain through a fine
mesh colander to remove any cheese rind. Keep warm. Broil
or grill the chicken. Top with the sauce. Garnish with the
almonds and parsley. Serve warm.
 

Chicken Salad
 Serves 3-4

1 whole Chicken (2 1/2-3 pounds)
1/4 cup Celery, small dice
1/2 teaspoon White pepper
1/2 teaspoon Celery salt
1/2 teaspoon Salt
Mayonnaise
Place the chicken in a large pot. Cover with water, bring
to a boil, reduce the heat and simmer until tender (about 1
hour). Remove the chicken (save the stock for other
recipes). Allow to cool. Remove the meat (discarding bones
and skin) and dice it. In a large bowl, toss the chicken,
celery, and seasonings. Add mayonnaise a little at a time
until the desired texture is achieved. Serve chilled on
sandwiches or as an entree salad.

Chicken Piccata

4 Boneless, skinless chicken breasts
2 Tablespoons Olive oil
1/2 cup Flour
Salt and white pepper to taste
1 cup Chicken broth
1/4 cup White wine (dry)
1 tablespoon Lemon juice
1 1/2 teaspoon Cornstarch, mixed with a little cold water
1 Tablespoon Capers
1 Tablespoons Parsley, chopped
Heat the oil in a heavy skillet. Season the flour lightly.
Dredge the chicken in the flour and add to the oil until
fully cooked. Remove the chicken. Keep warm. Add the broth,
wine, and lemon juice to the hot pan. Over medium-high
heat, allow the mixture to boil. Whisk in the cornstarch
mixture and return to a boil (sauce will be somewhat thin).
Remove from the heat and toss in the capers. Serve over the
chicken. Garnish with the parsley.

Makes 4 Servings

 

Chicken And Parsley Dumplings
 

Serve this hearty entree on a chilly fall evening.
Serves 4

1 Chicken, cut up (about 3 1/2 pounds)
3 cups Water
1 medium Onion, diced
2 Carrots, peeled and diced
2 stalks Celery, diced
1/2 teaspoon Thyme
3/4 cup Flour
1 teaspoon Baking powder
1/4 cup Milk
2 tablespoons Oil
1/4 teaspoon Salt
1 Tablespoon parsley, chopped
Place the chicken, water, onion, carrots, celery, and thyme
in a large pot. Bring to a boil. Reduce the heat, cover and
simmer for 30 minutes. Mix together the flour, baking
powder, salt, and parsley. Mix in the milk and oil. Place
by spoonfuls into the chicken pot, cover and simmer about
15 minutes. Serve chicken, broth and dumplings warm in
large bowls.

 

 Chicken Fettuccini Alfredo

The recipe is for a single serving, so just multiply the quantities
in the recipe by the number of people that you will be serving.  

 Ingredients:

6 oz. pre-cooked Fettuccini
2 oz. Butter
1/8 tsp. minced garlic (I prefer a bit more)
1/8 tsp. cracked fresh pepper
3 oz. fresh zucchini -- cut 1/4 inch thick pieces (or fresh broccoli)
3 oz. chicken breast meat (diced into bite-sized pieces)
2 oz. sour cream
4 oz. whipping cream
1/2 oz. Romano cheese (fresh grated)
1/2 oz. parmesan cheese (fresh grated)
1/4 tsp. seasoning salt

Directions:
- Heat butter, garlic and pepper in a large pan.  
- Add zucchini (or broccoli) and chicken. Cook until meat is done.  
- Add pasta and seasonings. Mix well.  
- Add creams and blend well.  
- Reduce heat and add cheeses. Blend well.  
- Serve on a hot plate and top with parsley.

Buffalo Chicken Wings

Seasoning mix
2 tsp     salt
2 tsp     paprika (mild, or Hungarian hot paprika)
1 tsp     cayenne pepper
1 tsp     onion powder
1 tsp     garlic powder
3/4 tsp   white pepper
10 tblsp  (1 1/4 sticks) unsalted butter, in all
1 tblsp   plus 1 tsp Tabasco sauce, in all
24        chicken wings, tips removed, room temperature
2 cups    vegetable oil
Blue Cheese Dressing (recipe follows)
Celery sticks (optional)

(Yield: 8 servings)

Instructions:

Thoroughly combine the seasoning mix ingredients in a small bowl.

Melt 5 tablespoons of the butter with 2 teaspoons of the Tabasco sauce
in a small saucepan over low heat.  Pour into a small shallow bowl or
pie plate, and let cool slightly.

Put the chicken wings into a large bowl and coat well with 2 tablespoons
of the seasoning mix.  Add the butter/Tabasco mixture and work in well
with your hands until chicken is completely coated and seasonings are
well distributed.  (Make sure the chicken wings are at room temperature;
otherwise, the seasoning mixture will congeal and you'll have a mess of
gunk that won't stick well to the chicken.) Set aside to marinate (for
up to 30 minutes, covered) and heat the oil.

Heat the oil in a large heavy skillet over high heat until it is very
hot.  Add the chicken wings, fitting in as many as there is room for in
a single layer.  Fry until crisp and golden brown, about 8 to 12
minutes, turning several times.  Drain on paper towels.  Repeat with the
remaining wings.

Meanwhile, make a sauce to finish the wings by melting the remaining
butter and adding the remaining Tabasco and seasoning mix.  Dip the
cooked wings into the finishing sauce and place on a serving platter.
Serve with the Blue Cheese Dressing and celery sticks, if desired.

Blue Cheese Dressing:

2        eggs
1 tblsp  fresh lemon juice
1 tblsp  apple cider vinegar
1/4 cup  chopped onions
1/4 cup  chopped celery
1/2 tsp  salt
1/2 tsp  white pepper
1/8 tsp  cayenne pepper
1/2 tsp  minced fresh garlic
1 tsp    Worcestershire sauce
2 cups   vegetable oil
1/2 cup  crumbled blue cheese

Instructions:

Put everything but the oil and blue cheese into a blender or food
processor and process for 15 to 20 seconds.  Continue to process, adding
the oil slowly in a thin stream.  When oil has been added, process for
an additional 45 seconds, or until well thickened.  Add the cheese and
mix well.  Refrigerate until ready to use.

Hawaiian Chicken Wings

Ingredients
1/4 cup  butter or margarine
1/2 cup  tomato ketchup
1 clove  garlic, minced
3 lbs    chicken wings, tips removed
1 cup    fine dry bread crumbs
1        (14 ox/398mL can) pineapple chunks
2 Tbsp   brown sugar
1 Tbsp   minced fresh ginger (I use a teaspoon of dry)
1 Tbsp   Worcestershire sauce
Dash     Hot pepper sauce (Tabasco)

Instructions:

Melt butter in shallow baking pan in 400F oven.  Stir together ketchup
and garlic; brush over wings, then roll wings in bread crumbs to coat
evenly.  Place in pan, turning to coat lightly with butter and bake for
30 minutes.  Meanwhile, drain pineapple, reserving juice in 2-cup
measure; add water to make 3/4 cup liquid.  Stir in brown sugar, ginger,
Worcestershire sauce and hot pepper sauce.  After wings have cooked 30
minutes, turn and pour on sauce; bake about 20 to 30 minutes longer or
until chicken is tender, adding pineapple for last 5 minutes.  Care
should be taken to ensure wings are lightly browned. 

 Makes about 4
servings.