Chicken & Poultry Dishes
Beer Batter
(Can be used with Fish or Chicken)
Ingredients
2-3/4 cups flour
2 Tablespoons oil
2 whole eggs
3/4 teaspoon salt
Dash pepper
1-1/2 teaspoons garlic powder
1 cup flat beer
3/4 cup cold water
Open beer, leave at room temperature for at least 1 day. Chill until cold. Add water, oil, and eggs; mix just enough to break egg yolks. In separate bowl, mix flour, salt, pepper, and garlic powder. (If you omit this step and add the garlic powder directly to the liquid, it will lump up and not dissolve). Whisk in dry ingredients, leaving some small lumps. Refrigerate until ready to use. Can be made ahead 24 hours. Remix. If going to use right away, you may thicken with additional flour.
Raspberry-Walnut Sauce
This luscious fruit sauce, spiked with blackberry brandy, makes poultry extra special.
1 tbsp margarine or butter
1 cup fresh raspberries
1 tbsp sugar
1/2 cup seedless raspberry preserves
1/3 cup orange juice
1/4 tsp ground ginger
1/4 cup chicken or beef broth
1/8 tsp ground allspice
2 tbsp blackberry brandy or orange juice
1/4 cup coarsely chopped walnuts
In a heavy skillet melt margarine or butter. Add sugar and cook and stir over medium-high heat till golden. Slowly stir in orange juice, broth, and brandy. Bring mixture to boiling. Cook uncovered, over medium-high heat until mixture is reduced to 1/4 cup (about 5 minutes).
Stir in 1/4 cup of the berries, preserves, ginger and allspice. Simmer uncovered for 10 minutes, stirring occasionally. Remove from heat; stir in nuts and remaining berries.
Serve sauce with roasted or grilled poultry. Makes 1-1/3 cups.
Basil Grilled Chicken
3/4 tsp coarsely ground pepper
4 chicken breast halves, skinned
1/3 cup butter or margarine, melted
1/4 cup chopped fresh basil
1/2 cup butter or margarine, softened
2 tbsp minced fresh basil
1 tbsp grated Parmesan cheese
1/4 tsp garlic powder
1/8 tsp each of salt and pepper
Press 3/4 tsp pepper into meaty sides of chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil; stir well. Brush chicken lightly with melted butter mixture.
Combine 1/2 cup softened butter, 2 tbsp basil, Parmesan cheese, garlic powder, salt and pepper in a small bowl. Beat at low speed with electric mixer until mixture is well blended and smooth. Transfer to a small serving bowl; set aside.
Grill chicken over medium coals 8 to 10 minutes on each side, basting frequently with remaining melted butter mixture. Serve grilled chicken with basil-butter mixture. Garnish with fresh basil springs, if desired. Serves 4
Chicken Breasts Diane
4 large boneless chicken breasts
1/2 tsp salt
1/4 - 1/2 tsp black pepper
2 Tbsp olive or salad oil
2 Tbsp butter or margarine
2 Tbsp chopped fresh chives or green onions
Juice of 1/2 lime or lemon
2 Tbsp brandy or cognac
3 Tbsp chopped parsley
2 tsp Dijon-style mustard
1/4 cup chicken broth
Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper.
Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be over cooked and dry. Transfer to warm serving platter.
Add chives or green onion, lime juice and brandy. If used, 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. Serve immediately. Serves 4
Chicken Cordon-Bleu
6 boneless chicken breasts
1/4 lb Swiss cheese, sliced thin
2 tsp parsley flakes
1 tsp oil
1/4 lb lean cooked ham, sliced thin
1/3 cup bread crumbs
Salt and pepper to taste
Divide chicken in half and flatten. Arrange chicken, ham and cheese into 6 packets. Chicken, cheese, ham and cheese. Mix bread crumbs and oil. Press packets into crumbs, Bake 350* without turning 30-40 minutes.
Chicken Fingers
1.Cut 4 chicken breasts in 1" strips and marinate in 1 cup whole organic milk over night (or dip in mixture of 1 beaten egg and 2/3 cup water just before frying).
2. Mix 1 cup cornmeal, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon salt in a plastic bag. Fine, dry bread crumbs may be used as coating or mixed with cornmeal, half and half.
3. Shake strips in cornmeal and fry in a little oil.
Dip in a mixture of 1/2 cup fruit preserves or honey and 2 tablespoons mustard. Good jams to use are: plum, currant, and apricot.
Chicken Marsala
4 medium (12 oz) boned skinless chicken breast halves;
1-1/2 cups sliced fresh mushrooms;
2 tablespoons sliced green onion;
2 tablespoons water;
1/4 teaspoon salt
1/4 cup dry Marsala or dry sherry (I use white wine)
Place one piece of chicken, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to about 1/4 inch thickness. Remove plastic wrap. repeat with remaining chicken breast halves.
Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2 to 3 minutes or till tender and no pink remains. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves.
Carefully add mushroom, green onion, water, and salt to skillet. Cook over medium heat till mushrooms are tender and most of the liquid has evaporated (about 3 minutes). Add Marsala or dry sherry or white wine) to skillet. Heat through. Spoon vegetables and sauce over chicken
Mei & Angel Hair Pasta Side Dish for Chicken Marsala
1 pkg Mei or angel hair pasta;
1 cup snow peas sliced diagonal;
1/2 cup diced fresh carrots;
Olive Oil
Now this is all experimental so details are at the cooks descretion.:
Cook Mei or angel hair pasta to directions on package.
2.) Steam Snow peas and carrots till tender.
3.) Toss all together with 1tablespoon Olive oil. I use a Basil Olive Oil.
Place on plate and serve with Chicken Marsala over the pasta. 4 servings
Chicken Parmesan
3 whole skinless chicken breasts
1/2 cup fine seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1 large egg
1/4 to 1/3 cup olive oil
1 jar (16 oz) spaghetti sauce
1 clove garlic crushed
1 tsp dried oregano leaves crushed
1 pkg (8 oz) mozzarella cheese cut into 6 slices
3 cups hot cooked pasta (ziti or penne)
2 tbsp minced parsley
Preheat oven to 350*. Cut each chicken breast in half. In a shallow bowl combine bread crumbs and 1/4 cup of Parmesan cheese. Place egg in another shallow bowl and beat thoroughly. Dip chicken into beaten egg, then into bread crumb mixture, turning to coat thoroughly. In a large skillet, heat 1/4 cup olive oil over medium high heat until hot. Add half of the chicken pieces; sauté 5 minutes on each side, turning once, until golden brown. Remove to plate, repeat with remaining chicken adding oil as necessary. In a small bowl, combine spaghetti sauce, garlic and oregano; mix thoroughly. Pour into a 13x9 baking dish.
Arrange chicken pieces bone side down over sauce mixture. Cover loosely with a sheet of aluminum foil. Bake 40 minutes. Remove foil from baking dish. Top each piece of chicken with one slice of mozzarella cheese.
Sprinkle with remaining 1/4 cup Parmesan cheese. Return dish to oven, bake 10 minutes longer or until mozzarella is lightly browned and sauce is bubbly.
Serve: Toss with hot cooked pasta with 1 tbsp olive oil and the minced parsley. Transfer pasta to the center of a serving platter; arrange Chicken Parmesan around the pasta and serve immediately. Serves 6
French Chicken
16 chicken breast halves
3 pkg, dried beef (Buddig type luncheon beef)
16 slices half cooked bacon
Sauce:
2 cans cream of mushroom soup (can sub. with cream of chicken)
2 cups sour cream
1/2 tsp. garlic powder
4 T. sherry
Mix sauce together. Grease baking pan and line with beef. Wrap each breast with 1 slice of the half cooked bacon. Place on top of beef. Chicken does not have to lay flat in the pan. Cover with soup mixture. Refrigerate overnight or can be frozen for later use.
Bake at 275 degrees F or 120 degrees C for 3-3 1/2 hrs uncovered.
It is very nice to serve over rice with a bit of the sauce.
Heart-Healthy Chicken and Pasta
6 oz. pasta shells
1 1/4 lb. fresh spinach
1 lb. chicken breasts, skinned, grilled, cut in 1" pieces
4 cloves garlic, chopped fine
1 tsp. olive oil or cooking spray
1 c. chicken broth
1/2 tsp. nutmeg salt and pepper
1/2 c. grated Parmesan or Romano cheese
Cook spinach in the broth until tender. Drain and reserve broth. Press lightly to remove excess liquid. Cook pasta. Preheat a saute pan or heavy skillet over medium heat, add oil or use vegetable spray and saute garlic, stirring constantly, until it is translucent but not brown. Add spinach and nutmeg or mace, salt and pepper. Add chicken to the spinach, stir and turn and add a small amount of the reserved cooking broth. Stir and turn the spinach until hot, adding broth as necessary. Drain pasta. Add the shells to the spinach mixture and blend well. Serve immediately with cheese. Serves 4
Source: The Olive Garden.
Hidden Valley Ranch Chicken Breasts
2 pkg Hidden Valley Ranch Milk Recipe Original Ranch salad dressing mix
2 1/2 cups pineapple juice
4 chicken breast halves (1 lb)
2 tsp cornstarch
2 tbsp water
Whisk juice and dressing mix together. Marinate breasts in 1/2 juice mixture for 2-24 hrs. Bake at 350* for 45-50 minutes. Combine cornstarch, water and remaining juice mixture in saucepan. Heat to thicken. Brush chicken with sauce. Serves 4
London Chicken
4-6 pieces of chicken (thighs work best)
1 can cream of mushroom soup
1 small can of mushrooms
butter (for frying chicken)
1/4 cup white wine (optional)
Remove skin from thighs (if you prefer) and fry chicken in butter untill outside is golden brown, turning often to brown all sides. Drain on paper towells. (I add a little parseley while browning the chicken, but that's optional.
Mix in bowl, Cream of Mushroom Soup and fill can with water and add to soup. Add mushrooms (chopped coarsely), salt, pepper and onion salt or onion powder to taste. Stir till smooth.
Place a couple of pieces of chicken in a glass bowl and add the soup mixture. Then more chicken and then soup alternately so that all pieces are well covered. Bake at 350 deg for about 1 hour.
Chicken about falls off the bone and the sauce makes great gravy for potatoes.
(Note) If you use chicken breasts adjust the cooking time down as breasts cook faster.
Rosemary Chicken and Vegetables
2-1/2 to 3 pound broiler-fryer chicken cut-up and skinned
1 clove garlic minced
5 medium carrots cut crosswise into thirds
1 tbsp olive oil
3 celery stalks, cut crosswise into 2 inch long pieces
4 medium red potatoes, quartered
2 medium onions cut into wedges
1 cup chicken broth
1 Tbsp fresh rosemary or 1 tsp dried rosemary, crushed
1/3 cup dry white wine
1/4 tsp salt and 1/4 tsp pepper
2 Tbsp cold water
1 Tbsp cornstarch
Fresh Rosemary (optional)
Rinse chicken and pat dry. In a 4 quart Dutch oven cook garlic in hot oil for 15 seconds. Add chicken pieces. Cook about 10 minutes or till chicken is light brown, turning to brown evenly. Drain off fat. Add potatoes, carrots, celery, onions, chicken broth, wine, rosemary, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 35 minutes or till chicken is tender and no longer pink.
Transfer chicken and vegetables to a serving platter; keep warm. Measure cooking liquid; add water, if necessary, to equal 1 cup total. For sauce, stir together cold water and cornstarch; stir into reserved liquid. Return to Dutch oven. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Season to taste. Serve with warm biscuits, if desired. Garnish with rosemary. 4 to 6 servings
Southern Style Chicken and Dumplings
1 (3 pound) whole chicken
1 onion, quartered
2 slices lemon
salt and pepper to taste
3 cups water
1 bay leaf
1/2 teaspoon dried thyme
2 cups all-purpose flour
3 tablespoons shortening
1 teaspoon salt
1/4 cup water
Directions:
In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately. 4 to 6 servings