|
Buttermilk Fried Chicken with
Gravy
1 broiler-fryer
chicken (2 ½ to 3 pounds), skin and wing tips removed
and cut into 8 pieces
1 cup self-rising flour or all-purpose flour
1 teaspoon paprika
½ teaspoon black pepper
1 cup (1% milk fat) buttermilk or soured milk
2 tablespoons vegetable oil
1 cup low-fat (1% milk fat) milk
Preheat the oven to 400 degrees. Rinse chicken, drain and pat dry.
Line a 13" x 9" x 2" baking pan with foil and lightly grease it. On a
sheet
of wax paper, mix flour, paprika, and pepper; set aside 3 table-
spoons of
mixture.
Dip the chicken in ½ cup of the buttermilk, and then
roll in the flour
mixture on wax paper to coat. In a 12-inch nonstick skillet,
heat the oil
over moderately high heat. Brown the chicken in hot oil for 10
minutes or until golden, turning occasionally. Transfer chicken
to prepared
baking pan, reserve drippings in the skillet. Bake the chicken,
uncovered,
for 20 minutes or until crisp, turning once.
Meanwhile, measure drippings;
add additional vegetable oil, if
necessary, to make 2 tablespoons. Return
drippings to skillet; whisk 2
tablespoons of the reserved flour mixture into
the drippings. Cook over moderate
heat for 1 minute or until golden.
Gradually whisk in
the milk. Lower heat and simmer, whisking constantly,
for 5 minutes more or until
slightly thickened. Stir the remaining ½ cup
buttermilk. Stir buttermilk
mixture into the skillet. Cook, whisking constantly,
for 1 minute more. Serve with the
chicken. Makes 4 servings.
Prep Time: 20 minutes, Cooking Time: 31 minutes
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Chicken Kiev
| This recipe is a classic
Russian dish and was a favorite at fancy restaurants. However, many
women served it at home for dinner parties. In this recipe the chicken
is baked instead of fried (to cut the fat), but it is filled with butter
and herbs for authentic flavor. |
¼ cup butter or
margarine, at room temperature
2 tablespoons minced parsley
2 tablespoons minced fresh chives or green onion tops
1 clove garlic, minced
1/8 teaspoon black pepper
4 skinned and boned chicken breast halves (about 5 ounces each)
¼ cup all-purpose flour
¼ teaspoon salt
2 large egg whites
2 tablespoons water
½ cup fine dry bread crumbs
1 tablespoon butter or margarine
In a small bowl, combine the ¼ cup butter, parsley, chives, garlic, and
pepper.
Cover and chill in the freezer for 20 to 30 minutes or until butter
is firm.
Meanwhile, rinse chicken; drain and pat dry. Pound both sides of chicken
breast
with side of meat mallet or bottom of small heavy skillet until
breast are 1/8 inch thick.
Spoon some of the butter mixture onto each
chicken breast. Roll chicken breast up to
encase butter mixture; secure with
wooden toothpicks.
On a sheet of wax paper, combine
flour and salt. In a small bowl whisk
together the eggs whites and water. Place bread crumbs
on a sheet of wax
paper. Coat chicken rolls with the flour mixture, then dip in the egg white
mixture and coat with the bread crumbs. Wrap rolls in plastic wrap and
refrigerate for 1 to
24 hours.
Preheat the oven to 400 degrees. In 10-inch nonstick skillet, melt the
1-tablespoon
butter over moderately high heat. Brown chicken rolls in hot
butter for 5 minutes or until golden,
turning occasionally.
Transfer chicken rolls to a lightly greased 8” x 8” x 2” baking dish. Bake
for 15 minutes or until chicken is cooked through. Serve with rice pilaf.
Makes 4 servings.
Prep. Time: 20 minutes, Chilling Time: 1 hour 20 minutes, Cooking time:
21 minutes
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Chicken Marengo
| Reportedly first created for Napoleon in honor of
the 1800 Battle of Marengo, this chicken, tomato, and mushroom dish has
been popular in America since the turn of the century. Serve it over
Noodles or rice. |
2-1/2 to 3 pounds
chicken breast, thighs, and drumsticks
1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
1-1/2 cups lower-sodium chicken broth
2 medium-size tomatoes, chopped
2 cups sliced fresh mushrooms
1 medium-size yellow onion, chopped
2 cloves garlic, minced
1-1/2 teaspoons dried thyme leaves
1/4 teaspoon each salt and black pepper
1/4 cup dry sherry or lower-sodium chicken broth
2 tablespoons all-purpose flour
1/4 cup minced parsley
Remove and discard chicken skin. Rinse chicken; drain and pat dry. On a
sheet of
wax paper, combine the 1/3-cup flour, 1/4-teaspoon salt, and
1/8-teaspoon pepper.
Coat chicken pieces with flour mixture. In a 12-inch
nonstick skillet, heat the oil over
moderately high heat. Brown the chicken
in the hot oil for 10 minutes or until golden,
turning occasionally. Drain
well.
In a large bowl, combine the broth, tomatoes, mushrooms,
onion, garlic,
thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add to skillet.
Bring to a boil. Lower heat and simmer covered, about 30 minutes or until
chicken is
cooked through. Remove chicken from skillet. Cover and keep warm.
In a small bowl,
whisk together sherry and the 2 tablespoons flour, stir
into the mixture in skillet. Cook
over moderate heat, stirring constantly,
until mixture starts to thicken. Cook and stir for
2 minutes more or until
thickened. Stir in parsley. Serve with chicken.
Makes 4 to 6 servings.
Prep Time: 25 minutes, Cooking Time: 50 minutes.
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Chicken with Parsley Dumplings
| The old-fashioned way to serve today’s dish was
with the bone. However,
if you prefer, you can remove the chicken and cut it into bite-size
pieces before adding the dumplings |
2-1/2 to 3 pounds
chicken breasts, thighs, and drumsticks
3 cups lower-sodium chicken broth
2 medium-size yellow onions, sliced
2 stalks celery, cut into 1/2-inch slices
1-1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoons each salt and black pepper
1/4 cup cold water
2 tablespoons all-purpose flour
For the dumplings:
1 cup all-purpose flour
2 tablespoons minced parsley
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup low-fat (1% milkfat) milk
2 tablespoons vegetable oil
Remove and discard chicken skin. Rinse chicken; drain and pat dry. In a
Dutch oven,
combine chicken, broth, onions, celery, poultry seasoning,
garlic powder, the ½ teaspoon
salt, and the pepper. Bring to a boil.
Lower the heat and simmer, covered, about 30 minutes
or until chicken is
cooked through. In a small bowl, whisk together the cold water and the 2
tablespoons flour. Stir into chicken mixture. Cook, stirring constantly,
until the mixture starts
to thicken. Cook and stir for 2 minutes more or
until thickened.
To prepare dumplings, in a
medium-size bowl combine the 1-cup flour,
parsley, baking powder, and the 1/4 teaspoon
salt. In a small bowl, whisk
together the milk and oil. Pour milk mixture into flour mixture.
With a fork, stir until mixed. Drop into 4 mounds on top of the bubbling
chicken mixture.
Simmer, covered, for 10 minutes or until toothpicks
inserted in centers of the dumplings
come out clean (do not
lift lid before 10 minutes cooking). Makes 4 servings.
Prep Time: 20 minutes, Cooking Time: 50 minutes
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Cornish Hens with Ham
and Wild Rice Stuffing
|
Rock Cornish
hens were developed in the 1950’s when American breeders crossed the
Cornish hen from England with the American Plymouth rock hen. |
¾ cup uncooked
wild rice
1-1/2 cups lower-sodium chicken broth
1 tablespoon butter and margarine
1 cup sliced fresh mushrooms
1 medium-size yellow onion, chopped
¼ cup diced cooked lower-sodium ham
¼ cup chopped pecans, (toasted) optional
1 teaspoon each dried thyme leaves and marjoram leaves
1 teaspoon grated orange rind
¼ teaspoon each salt and black pepper
2 Cornish game hens (1 pound each)
Place wild rice in a wire strainer. Run cold water through the rice, lifting
with fingers to
clean thoroughly. In a small saucepan, bring to a boil.
Lower the heat and simmer,
covered, for 40 minutes or until most of the
broth is absorbed. Drain off liquid. Meanwhile,
in a medium-size saucepan,
melt butter over moderate heat. Add the mushrooms and onion
and cook for 5
minutes or until tender. In a large bowl, combine wild rice, mushroom
mixture,
ham, pecans (if using), thyme, marjoram, orange rind, salt,
and pepper.
Preheat the oven to
375 degrees. Rinse hens; drain and pat dry. Remove and
discard giblets and neck if present.
Stuff and truss hens. Place hens,
breast side up, on a rack in a roasting pan. Cover hens loosely
with
foil. Spoon remaining stuffing into a lightly greased 1-1/2 quart casserole;
cover and refrigerate.
Roast hens for 30 minutes. Uncover hens. Roast for 30 to 45 minutes more or
until hens are cooked through, basting occasionally with pan drippings. Bake
the covered casserole of stuffing alongside the hens during the last 20
minutes of roasting. To serve, halve hens lengthwise, discarding skin. Makes
4 servings.
Prep Time: 15 minutes, Cooking Time: 45 minutes, Roasting Time: 1 hour
Serve with these
Angel Flake
Biscuits to complete the meal.
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Lazy Day Chicken Puff
| Serve this golden soufflé like dish
with a tossed spinach salad and a colorful combination of steamed or
stir-fried vegetables. |
5 large eggs
¾ cup low-fat (1% milkfat) milk
2 tablespoons all-purpose flour
½ teaspoons dry mustard
¼ teaspoon white or black pepper
1/8 teaspoon salt
3 tablespoons grated Parmesan cheese
2 tablespoons minced parsley
2 cups chopped cooked chicken breast
Preheat the oven to 325 degrees. Separate the eggs. Discard the yolks from 2
of the eggs. Place the egg whites in a clean large bowl. Place the yolks in
a small bowl. Set aside.
Lightly grease
just the bottom of a 2-quart casserole. Set aside.
In a medium-size saucepan, whisk together the milk, flour, mustard, pepper,
and salt. Cook over moderate heat, whisking constantly, for 2 minutes or
until mixture is thickened and bubbly.
Stir in the
Parmesan cheese and parsley.
Whisk egg yolks until light. Slowly stir in about half of the hot mixture
into the egg yolks, and then return this mixture to the saucepan.
Cook, whisking
constantly, for 1 minute, or until mixture is thickened (do not boil). Stir
in the chicken.
With an electric mixer on high, beat the egg whites until soft peak form.
Stir one-quarter of the whites into the chicken mixture, then quickly fold
in the remaining whites. Spoon into the prepared
casserole. Bake for 40 minutes or until knife inserted in center comes out
clean. Serve immediately. Makes 4 servings.
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Skillet Chicken
Paprika
|
Hungarian grandmas traditionally made this creamy
dish with rose-colored Hungarian paprika, which by the way, is quite
spicy. But the milder, bright red paprika found in most supermarkets
today works well. |
2 ½ to 3 pounds
chicken breasts, thighs, and drumsticks
1 tablespoon vegetable oil
1 cup sliced celery
1 medium-sized yellow onion, sliced
2 tablespoons paprika
¼ teaspoons each salt and black pepper
1 ¼ cup lower-sodium chicken broth
½ cup reduced-fat sour cream
2 tablespoons all-purpose flour
Remove and discard chicken skin. Rinse chicken, drain and pat dry. In a
12-inch nonstick skillet, heat the oil over moderately high heat.
Brown chicken in hot oil for 10 minutes or until golden brown, turning
occasionally. Remove chicken from skillet.
Add the celery and onion to the drippings in the skillet. Cook for 5
minutes or until tender. Stir in the paprika, salt, and pepper. Cook for 1
minute.
Stir in the
broth. Return the chicken to the skillet. Bring to a boil. Lower the
heat and simmer, covered, about 30 minutes or until chicken is cooked
through.
Remove chicken from skillet. Cover; keep warm.
In a small bowl,
whisk together the sour cream and flour; stir into mixture in the skillet.
Cook over moderate heat, stirring constantly, until mixture starts to
thicken. Cook and stir for 1 minute more (do not boil). Serve over
chicken and hot cooked noodles. Serves 4 to 6.
Prep Time: 15 minutes, Cooking Time: 55 minutes
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Supreme Chicken
2 cups noodles
1 cup diced chicken
½ cup sour cream
1 can cream of chicken soup
½ teaspoon sage
1 teaspoon salt
½ teaspoon pepper
Cook noodles until almost tender. Combine all ingredients in casserole.
Sprinkle with paprika if desired. Bake 30 to 40 minutes at 350 degrees.
Serve hot.
Yield: 6 servings.
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Turkey Tetrazzini
This was first made in a restaurant using chicken
and was named for an opera star of the 1890’s, Luisa Tetrazzini.
Over the years, countless cooks made the dish at home resulting in
numerous delicious recipes, like this turkey version. |
6 ounces spaghetti
1 can (12 ounces) evaporated skimmed milk
½ cup low-fat (1% milkfat) milk
2 tablespoons all-purpose flour
1 teaspoon lower-sodium Worcestershire sauce
¼ teaspoon each salt and white or black pepper
½ cup shredded Cheddar cheese (2 ounces)
2 cups chopped cooked turkey breast or chicken breast
1 jar (2 ½ ounces) sliced mushrooms, drained
2 tablespoons chopped drained canned pimientos (optional)
1/3 cup fresh bread crumbs
¼ cup grated Parmesan cheese
Preheat oven to 350 degrees. Cook spaghetti according to package directions;
drain and keep warm. Meanwhile, in a medium-size saucepan, whisk together
evaporated skimmed milk, low-fat milk, flour, Worcestershire sauce,
salt, and pepper. Cook and whisk for 2 minutes more or until thickened. Stir
in the Cheddar cheese until melted. Stir in turkey, mushrooms, and pimientos
(if using).
Place half of the spaghetti into a lightly greased 2-quart casserole.
Top with half of the turkey mixture. Repeat layers.
In a small bowl,
combine the breadcrumbs and Parmesan cheese. Sprinkle breadcrumb mixture
over casserole. Bake, uncovered, for 30 minutes or until heated
through. Makes 4 servings.
Prep Time: 15 minutes, Cooking Time: 40 minutes.
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Turkey Club Sandwich 4 strips lean bacon, halved
12 slices home-style white or whole-wheat sandwich bread, toasted
1/2 cup reduced-fat mayonnaise
8 lettuce leaves
1 large tomato, thinly sliced
8 ounces thinly cooked turkey breast or chicken breast
8 tiny sweet pickles (optional)
8 pimiento-stuffed green olives (optional)
In a 10-inch skillet, cook bacon over moderate heat until crisp. Drain
on paper towels; set aside. Spread 1 side of each bread slice with some
of the mayonnaise side of 4 slices of bread. Top each with some of the
sliced tomato and 2 half-strip bacon. Add another slice of bread,
mayonnaise side up. Top with remaining lettuce leaves. Divide turkey
among sandwiches. Top with remaining bread slices, mayonnaise side
down.
Cut sandwiches in half diagonally. Thread a pickle an olive (if using)
onto each of 8 wooden picks. Poke a pick into each sandwich half.
Makes 4 servings.
Prep Time: 15 minutes, Cooking Time: 5 minutes.
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Country Captain
2-1/2 to 3 pounds chicken breast, thighs, and drumsticks
3/4 teaspoon salt
1 tablespoon vegetable oil
3 large sweet green peppers, cut into bite-size strips
3 large yellow onions, chopped
3 cans (14-1/2 ounces each) lower-sodium tomatoes, undrained and cut up
1 cup currants
2 teaspoons curry powder
1-1/2 teaspoons dried thyme leaves
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
Remove and discard chicken skin. Rinse chicken; drain and pat dry. In Dutch
oven, place chicken, enough cold water to cover, and 1/4-teaspoon of the
salt. Bring to a boil; skim surface. Lower heat and simmer, covered, about
30 minutes or until chicken is cooked through. Remove chicken from liquid
and discard liquid. Cool the chicken; remove and discard the bones. Cut the
meat into bite-size pieces.
In a 12-inch skillet, heat oil over moderately high heat. Add the green
peppers and onions and cook for 5 minutes or until tender. Stir in tomatoes,
currants, curry powder, thyme, red pepper, black pepper, cloves, and the
remaining 1/2-teaspoon salt. Bring to a boil. Lower heart and simmer,
covered, for 15 minutes. Stir chicken into tomato mixture; heat through.
Serve over hot cooked rice. Makes 4 to 6 servings.
Prep. Time: 25 minutes, Cooking Time: 1 hour 5 minutes.
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Sweet-Sour Chicken
(Low-Cal)
1 (8-3/4 OUNCE) can low-calorie pineapple tidbits
1-cup green pepper strips
1 vegetable bouillon cube
1 tablespoon cornstarch
1 teaspoon artificial sweetener
1 (6-1/2 ounce) to (7-ounce) can tuna, drained
1 tablespoon low-calorie margarine
Rice, Melba toast or chow mein noodles (opt.)
Drain pineapple tidbits, reserving juice. Combine reserved 1/3 cup
pineapple juice, green pepper strips, bouillon cube and ½ cup water in
saucepan; bring to a boil. Simmer 5 minutes. Mix cornstarch, remaining
pineapple mixture. Cook; stir constantly, until thickened and bubbling.
Stir in tuna and margarine. Serve over rice. Yield: 4 servings.
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Broiled Barbecued Chicken
(Low-Cal)
1 cup tomato juice
1/4 cup vinegar
2 tablespoons Worcestershire sauce
2 teaspoons prepared light mustard
1 teaspoon sugar
1 clove of garlic, crushed
2 tablespoons soup stock or water
3 medium broilers, cut in half
1/2 lemon
Heat tomato juice; blend in next 5 ingredients. Simmer for 5 minutes.
Remove from heat; add soup stock. Stir before using. Place chicken,
skin side down, on broiler rack. Rub well with cut lemon; brush with
3/4 cup sauce. Broil in preheated broiler 7 to 9 inches from source of
heat for 30 minutes; turn chicken pieces. Rub again with cut lemon;
brush with remaining sauce. Broil for 15 to 30 minutes longer or until
fork tender and well browned. Garnish with parsley. Yield 6 servings/
345 calories per serving.
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Easy Chicken Loaf
2 large eggs
3 cups chopped cooked chicken
1/2 cup finely chopped green pepper and celery
1 tablespoon minced onion
1-cup coarse soft bread crumbs
1-1/2 teaspoons salt
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
1-1/2 cup milk
Beat eggs slightly in bowl. Add remaining ingredients; mix well. Pack
mixture into
greased 9" x 5" x 3"-inch loaf pan. Bake at 350-degrees for
about 40 minutes. Un-
mold onto hot platter. Garnish with parsley and
hard-cooked egg segments. Yield:
8 to 10 servings. 191 calories per
serving.
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Serve this Cajun-style dish over rice or noodles. For a thicker stew, mix 2
tablespoons all-purpose
flour with 1/4-cup water and add
it in after the chicken has cooked. Cook and stir until thickened.
Chicken and Sausage Casserole
2 large sweet green peppers, halved and thinly sliced
1 large yellow onion, halved and thinly sliced
4 ounces sweet bulk Italian sausage
4 cloves garlic, minced
2-1/2 to 3 pounds chicken breast, thighs, and drumsticks
1 tablespoon vegetable oil
1 can (28 ounces) plum tomatoes, undrained and coarsely chopped
2 tablespoons red wine vinegar or cider vinegar
1/4 teaspoon salt
In a Dutch oven, combine green peppers, onion, sausage, and garlic. Cook and
stir until
sausage is cooked through. Remove
sausage mixture and drain. Remove and discard
chicken skin. Rinse chicken;
drain. Dry. Wipe out pan; add oil. Heat over moderately high
heat. Brown chicken in oil for 10
minutes; turn often. Stir in sausage mixture, tomatoes,
vinegar, and salt. Bring to a
boil. Lower heat; simmer, covered, about 30 minutes or until
chicken is cooked through. Stir
often. Serve over cooked rice or noodles. Serves 4. Prep
Time: 20 minutes, Cooking Time:
50 minutes.
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Chicken Fried Steak
1 pound boneless beef round
steak, ¾-inch thick and trimmed
3 tablespoons all-purpose flour
1 teaspoon dry mustard
¼ teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons vegetable oil
For the gravy:
2 cups sliced fresh mushrooms
1 tablespoon all-purpose flour
¾ cup lower-sodium beef broth
1/3-cup dry red wine or tomato juice
1 teaspoon lower-sodium Worcestershire sauce
¼ teaspoon ground sage
Dash ground pepper (cayenne)
Cut the steak into 4 pieces. Pound both sides of the pieces until the pieces
are
¼-inch thick. In a plastic bag, combine the 3 tablespoons flour,
mustard, salt, and
the 1/8-teaspoon red pepper. Shake the steak pieces, 1 at
a time, in flour mixture
to coat.
In a 10-inch nonstick skillet, heat oil over moderately high heat. Add 2 of
the
steak pieces and cook for 2 minutes on each side or until golden brown.
Transfer to
a platter; cover with foil and keep warm. Repeat with the
remaining steak pieces.
To prepare the gravy, add the mushrooms to the drippings in skillet and cook
for 3
minutes or until tender, stirring frequently. Stir in the 1-tablespoon
flour. Add the beef
broth, wine, Worcestershire sauce, sage, and dash red
pepper. Bring to a boil over
moderate heat and boil for 1 minute or until
thickened, stirring constantly. Serve gravy
over the steak. Makes 4
servings.
Prep Time: 15 minutes, Cooking Time: 15 minutes.
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Baked Chicken and Rice (Low-Cal)
1 cup cooked rice
1 cup diced chicken
1/2 cup clear broth
Salt & pepper to taste
In small bowl combine the above ingredients and mix well. Bake in a
preheated
350-degree oven until brown. In
place of rice you may use noodles or spaghetti.
For the chicken you may use any
type meat or fish. Makes 2 serving, equals to
approximately 190 calories.
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Chicken Strata
1/4 cup butter
1/2 pound mushrooms
9 slices bread, crust removed
4 cups chicken, Diced and cooked
1 (8-ounce) can water chestnuts, sliced
1/2 cup mayonnaise
9 slices sharp process cheese
4 eggs, well beaten
2 cups milk
1 teaspoon salt
1 can mushroom soup
1 can celery soup
Buttered bread crumbs
In a large skillet melt the butter. Add the mushrooms and sauté for 3 to 4
minutes.
Line a shallow buttered baking dish with bread and top the bread with
chicken.
Spoon the mushrooms and water
chestnuts over chicken. Dot mixture with mayonnaise
and then top with the cheese. In
a small bowl combine the eggs, milk and salt. Mix well
and pour over cheese. In a small
bowl combine the soups and spread over top. Cover
and refrigerate overnight. Bake
in a preheated 350-degree oven for 45 minutes. Sprinkle
with the bread crumbs and bake
for an additional 15 minutes or until bread crumbs are brown.
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Hawaiian Chicken
1 chicken, browned
1 cup brown sugar
1-1/2 cups crushed pineapple and juice
1/2 cup soy sauce
1 cup ketchup
In large skillet brown the chicken, drain and place in a baking dish. In
small bowl
combine the remaining
ingredients and pour over the chicken. Bake in a preheated
325-degree oven for 3 hours,
basting as it bakes. Serve warm.
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Stewed Chicken in Barbecue
Sauce
1 (2 to 2-1/2 pound) cut up fryer
1 (16-ounce) bottle prepared barbecue sauce
Arrange layer of chicken in buttered baking dish or iron skillet. Add
half bottle of sauce. Arrange remaining pieces; pour remaining sauce
over chicken. Bake at 350-degrees for 1 hour and 30 minutes. May also
cook this recipe on top of the stove. Yield: 4 to 5 servings.
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Low-Cal Chicken
4 or 5 chicken breast
1 medium onion, quartered
2 tablespoons cooking wine
1/4 teaspoon nutmeg
Salt and pepper to taste
Place 1-1/2 cups water in pressure pan; arrange chicken and onion in
pan. Sprinkle with remaining ingredients. Cook for 25 to 30 minutes.
Yield: 4-5 servings.
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Quick Chicken Tetrazzini
1 small onion
2 tablespoons chopped green pepper
2 tablespoons chopped celery
1 tablespoon margarine
1 (8 ounce) can boned chicken
1 can cream of mushroom soup
1 box chicken and noodles dinner, cooked
Sauté onion, green pepper and celery in margarine. Add chicken, soup,
and chicken and noodles dinner. Turn into casserole. Bake at
325-degrees for 25 minutes. Yield: 6 servings.
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Thyme-and-Chicken Fricassee
4 skinned and boned chicken breast halves (about 5 ounces each)
1/3 cup all-purpose flour
1 teaspoon dried thyme leaves
1/2 teaspoon paprika
1/4 teaspoon flour
1/8 teaspoon black pepper
1/4 cup low-fat (1% milkfat) milk
1 tablespoon vegetable oil
1 medium-size yellow onion, chopped
1/2 cup lower-sodium chicken broth
2 bay leaves
1/2 teaspoon celery seed
1/4 teaspoon each salt and black pepper
1 can (12 ounces) evaporated skimmed milk
2 tablespoons all-purpose flour
Rinse chicken; drain and pat dry. On a sheet of wax paper, mix the
1/3-cup flour, thyme, paprika, 1/4 teaspoon salt, and 1/8-teaspoon
pepper. Dip chicken pieces in milk, and then coat with flour mixture.
In a 10-inch nonstick skillet, heat oil over moderately high heat.
Brown chicken in hot oil for 2 minutes on each side; transfer to a
plate. Add onion to skillet. Cook for 3 minutes or until onion is
tender.
Stir broth, bay leaves, celery seed, 1/4 teaspoon salt,
and 1/4 teaspoon
pepper into skillet. Bring to a boil. Lower the
heat and simmer,
covered, for 10 minutes or until chicken is
cooked through. Discard the
bay leaves. Remove the chicken
from the skillet. Cover; keep warm.
In a medium bowl, whisk
together the evaporated skimmed milk and the 2
tablespoons flour. Stir into mixture in skillet. Cover; keep warm.
In a medium bowl, whisk together the evaporated skimmed milk and the 2
tablespoons flour. Stir into mixture in skillet. Cook over moderate
heat, stirring constantly, until mixture starts to thicken. Cook and
stir for 2 minutes more or until thickened. Serve with chicken over hot
cooked noodles. Makes 4 servings.
Prep Time: 15 minutes, Cooking Time: 25 minutes.
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Quick Curried Chicken with
Apples
2 tablespoons butter or margarine
1 large yellow onion, halved and thinly sliced
1 small sweet green pepper, chopped
1 small tart apple, cored and chopped
2 cloves garlic, minced
1 tablespoon curry powder
5 tablespoons all-purpose flour
1 tablespoon sugar
1/4 teaspoon each salt and black pepper
1 cup apple juice
1 cup lower-sodium chicken broth
2 tablespoons cider vinegar
2-1/2 cups bite-size pieces cooked chicken breast
In a medium-size saucepan, melt butter over moderate heat. Add the
onion, green pepper, apple, garlic, and curry powder. Cook 5 minutes or
until onion and green pepper are tender. Stir in the flour, sugar,
salt, and black pepper. Add the apple juice, broth, and vinegar. Cook,
stirring constantly, until the mixture starts to thicken. Cook and stir
for 2 minutes or until thickened.
Stir chicken into mixture in saucepan; heat through. Serve over hot
cooked rice with chutney. Serves 4.
Prep Time: 15 minutes, Cooking Time: 15 minutes.
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Golden Chicken Scallops
4 skinned and boned chicken breast halves (about 5 ounces each)
¼ cup all-purpose flour
1 large egg
2 tablespoons low-fat (1% milkfat) milk
¾ cup seasoned fine dry breadcrumbs
¼ teaspoon each salt and black pepper
2 tablespoons vegetable oil
½ medium-size lemon
Rinse chicken and pat dry. Pound the chicken breast with side of meat mallet
or bottom of small heavy skillet until they are ½-inch thick. Place the
flour on a sheet of wax paper. In a small bowl, whisk together the egg and
milk. On another sheet of wax paper, combine bread crumbs, salt and pepper.
Coat the chicken breast with the flour, then dip in egg mixture and coat
with the bread crumb mixture.
In a 12-inch non-stick skillet, heat oil over moderate heat. Cook chicken
breast in hot oil for 4 minutes on each side or until chicken is cooked
through. Arrange chicken on a platter. Squeeze lemon over chicken. Serve
with asparagus spears. Makes: 4 servings.
Prep Time: 10 minutes, Cooking Time: 9 minutes.
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Cashew Chicken with Broccoli
1/2 cup raw cashews
2 teaspoons vegetable oil
1 small onion, chopped
2 cloves garlic, finely chopped
4 boneless, skinless chicken breast halves, cubed
1 cup broccoli flowerets
1 cup chicken broth
2 tablespoons soy sauce
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
In a large skillet lightly brown the nuts in oil over medium heat, about 3
minutes. Remove the nuts with a slotted spoon and set aside. Sauté the
onion and garlic in skillet for 2 minutes. Add the chicken; sauté until
golden brown, about 8 minutes. Add broccoli, 3/4-cup broth and soy sauce.
Simmer, covered for 5 minutes. In a small bowl dissolve the cornstarch and
remaining 1/4-cup chicken broth. Add to skillet. Mix well and simmer,
stirring occasionally over medium heat until thickened. Boil for 1 minute.
Return the cashews to the skillet with salt and pepper. Makes 4 servings.
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Chicken Golden Bake
1/2 cup margarine
1 pound mushrooms, sliced
4 cups chicken, cooked and chopped
1 cup ripe olives. Sliced
6 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cups hot chicken broth
12 slices white bread, cut in 3-inch rounds
Margarine
1-1/2 cups sharp Cheddar cheese, grated
In a small skillet, melt 1/4-cup margarine. Add mushrooms and cook 10
minutes or until tender. Drain the liquid. Lightly grease a 12 x 8-inch
baking dish. Layer the chicken, mushrooms and olives. In a small saucepan,
melt the remaining 1/4-cup margarine. Stir in the flour, salt and pepper.
Cook, stirring constantly until golden and bubbly. Gradually add the
chicken broth; cook until thickened, stirring constantly. Pour the sauce
over the chicken mixture. Brush bread rounds lightly with margarine. Place
on cookie sheet and lightly toast in the oven. Arrange the toasted rounds
over the top of the chicken. Sprinkle cheese on top. Bake at 350-degrees
for 30 minutes or until heated through and cheese melts. Serves: 6 to 8.
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Baked Almond Chicken
1/2 cup flour
1/3 cup plus 1-tablespoon butter
1 teaspoon celery salt
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
6 pieces chicken
1-1/2 cups whipping cream
1/3 cup dried bread crumbs
3/4 cup toasted almonds
Place the flour in a bowl. In another bowl combine the seasonings with
1/3-cup melted butter.
Roll the chicken in flour, then roll in seasoning. Place in baking dish.
Pour the whipping cream around the chicken. Bake uncovered at 350-degrees
for 45 minutes. In a small bowl combine the bread crumbs and 1-tablespoon
butter with the almonds. Sprinkle over chicken and bake another 5 to 7
minutes. Serves: 4 to 6. (I would lean more towards the 4 serving. It is
that good.)
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Parmesan Chicken
1 cup mayonnaise
1/2 cup Parmesan cheese
1 teaspoon oregano
2 to 3 pounds, boneless, skinless chicken breast
Rinse and pat dry the chicken. Layer the chicken in a 9 x 13-inch greased
pan. In a small bowl combine the mayonnaise, cheese and oregano. Mix
well. Pour mixture over the chicken. Bake at 350-degrees for 45 minutes.
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Honey-Mustard Chicken
1/3 cup Dijon mustard
1/3 cup honey
2 tablespoons fresh dill, chopped
1 teaspoon fresh grated orange peel
1 to 2-1/2 pound chicken, quartered
Preheat the oven to 400-degrees. In a small bowl combine the mustard and
honey. Stir in the dill and orange peel. Line a baking sheet with foil.
Place the chicken skin side down. Brush the sauce on top of the chicken and
coat well. Turn chicken over. Pull back the skin and brush with the
sauce. Pull the skin back over the sauce. Brush the skin with remaining
sauce. Bake at 400-degrees until juices run clear when thickest portion of
the meat is pierced with a knife. About 30 minutes. Serves 6.
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Chicken Supreme Hotdish
2-1/2 cups chicken breast, boneless & skinless, cubed and cooked
2 cans cream of mushroom soup
1 can chicken broth
1 medium onion, chopped
1/2 pound American cheese, diced
1 can mushrooms, drained
1 cup milk
1/2 stick margarine, sliced
7 ounces penne pasta or elbow macaroni, prepared
1 cup bread crumbs, buttered
1 dash paprika
In a large bowl combine all of the ingredients together and place in a
lightly greased 9 x 13-inch pan. Cover with buttered bread crumbs.
Sprinkle with paprika. Bake for 1 hour at 350-degrees. Let stand 10
minutes before serving. Serves: 6 at 494 calories per serving.
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Chicken Dijon
3 large chicken breast, boneless and skinless
1 can cream of chicken Dijon soup
Dash of basil
Chop the chicken into pieces if desired or leave whole. In a greased
casserole dish place the chicken pieces. Pour soup over chicken and mix it
around so that the chicken is covered. Sprinkle with basil. Bake at
375-degrees for 50 minutes if the chicken is not cut up. Bake approximately
40 minutes if chicken is cut into smaller pieces. Great serves with rice
and vegetables. Serves 4.
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Three-Cheese Chicken
1/2 cup onion, chopped
1/2 cup green pepper, chopped
3 tablespoons butter
1 can cream, of chicken soup, undiluted
2 cups cottage cheese
2 cups shredded cheddar cheese
1/4 cup buttered crumbs
1 (8-ounce) can sliced mushrooms, drained
1 jar chopped pimento, drained
1/2 teaspoon basil
1 (8-ounce) noodles cooked
3 cups diced chicken
1/2 cup grated Parmesan cheese
In large skillet sauté onion and pepper. Stir in the soup, mushrooms,
pimentos and basil. Set aside. In large bowl combine the chicken, noodles
and cheeses. Add mushrooms. Mix well. Bake in a 9 x 12-inch baking dish
uncovered for 45 minutes at 350-degrees. Sprinkle with crumbs. Bake 15
minutes longer.
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|
When I found this recipe I
thought it was perfect for those people who just are not sure how to tell when poultry
is cooked thoroughly but not dried out. Give this a try.
|
BAKED
STUFFED CHICKEN Thanks Wendy!
6-7 lb. Chicken
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
salt & pepper to taste
Preheat oven to 350-degrees. Brush chicken well with melted butter, salt
and pepper.
Fill cavity with stuffing and popcorn. Place in baking pan in the oven.
Listen for popping sounds.
When the chickens butt blows out the oven door and flies across the room,
the chicken is done. And, you thought I couldn't cook.
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Country Chicken Nuggets
1 cup corn flake crumbs
1-1/2 teaspoon oregano leaves
1-1/2 teaspoon thyme leaves
2 whole boneless chicken breast, skinned and cut into 1-inch pieces
1/2 cup margarine, melted
Sauce
8 ounce sour cream (1-cup)
2 tablespoons country style Dijon mustard
1 tablespoon milk
Preheat the oven to 425-degrees. In a small bowl mix together corn flake
crumbs, oregano, and thyme. Wash and pat dry the chicken pieces. Dip
chicken pieces in melted margarine and then coat with crumb mixture. Place
chicken 1/2-inch apart on 15 x 10 x 1-inch jellyroll pan. Bake for 10 to 15
minutes or until tender crisp. Meanwhile in a small bowl stir together all
sauce ingredients. Serve nuggets with sauce. Makes: 30 to 40 nuggets.
Tip: Nuggets can be baked ahead of time and reheated at 350-degrees for 10
minutes.
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Chicken Stuffing Casserole
2 cups of your favorite stuffing
2 cups chicken, cooked, diced
1 can cream of chicken soup
Place stuffing in bottom of a buttered casserole dish.
Layer chicken on top of
stuffing. Cover with soup and 2-tablespoons
water; cover with foil; bake in
preheated oven at 350-degrees for 45 to
60 minutes. Yield: 4 to 6
servings.
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Chicken Pot Pie
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/3 cup margarine, melted
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half and half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken cooked and chopped
Basic Pastry (listed below)
Parsley (optional)
In a large skillet sauté onion, celery and carrots in margarine for 10
minutes. Add the flour to the mixture stirring constantly; cook 1 minute.
In small bowl combine broth and half-and-half; gradually stir into vegetable
mixture. Cook over medium heat stirring constantly until thickened and
bubbly. Stir in the salt and pepper. Add the chopped chicken; mix well.
Pour chicken mixture into shallow 2-quart casserole; top with pastry. Cut
slits to allow steam to escape. Decorate with pastry cutouts if desired.
Bake at 400-degrees for 40 minutes or until crust is golden brown.
Basic Pastry:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Mix all ingredients together.
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|
Today's recipe is now a classic. This
dish was originally an odds
and ends dish made for Napoleon at the
Battle of Marengo. |
Chicken Marengo-2
2 tablespoons olive oil
1 (3-pound) broiler-fryer, cut up
1/2 pound button mushrooms, wiped clean
2 cloves of garlic, crushed
2/3 cup canned tomatoes, coarsely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced parsley
Heat the oil in a large flameproof casserole dish over moderate heat. If
you don't have a flameproof casserole dish you can use an electric skillet
set at 350-degrees. Brown chicken well on all sides, then remove and set
aside. Sauté the mushrooms in casserole dish for 3 to 5 minutes or until
golden; add garlic and stir-fry for 1 minute. Stir in all remaining
ingredients except the parsley and return the chicken to the casserole.
Cover and simmer about 3/4 hour or until tender. Sprinkle with parsley and
serve. Serves 4 at about 360-calories per serving.
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Parmesan Chicken Bake
3 pounds chicken pieces
1 cup cornflake crumbs
1/2 cup Parmesan cheese
3/4 cup Miracle Whip Salad Dressing
Salt and pepper to taste
In a small bowl combine the crumbs and cheese. Brush the chicken with salad
dressing and then coat the chicken pieces with the crumbs. Place in a
greased casserole dish and bake at 350-degrees for 1 hour. Serves 4 to 6.
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Honey-Mustard Chicken II
1 tablespoon honey
1/2 tablespoon Dijon style mustard
1/2 tablespoon lemon juice
1/4 teaspoon poppy seed
1/8 teaspoon pepper
1 whole medium chicken breast, skinned and halved lengthwise
Rinse the chicken and pat dry. Place the chicken, bone side up, on rack of
broiler pan. Broil 4 to 5-inches away from heat source for 15 minutes.
Turn; continue to broil for 10 minutes.
In a small bowl combine the honey, mustard, lemon juice, poppy seed, and
pepper.
Brush chicken with the honey-mustard mixture. Broil about 5 minutes more or
until tender and no longer pink. Serves 2.
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Chicken Shake and Bake
Coating
Thank you Joan!
2 to 2-1/2 cups bread crumbs
1 rounded teaspoon of salt free seasoning
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/2 teaspoon salt, if needed
Coat chicken pieces by shaking in a bag with the coating mixture. Bake at
400° for 45 to 50 minutes.
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Chicken Breast and Cream
3 whole chicken breasts, halved (about 2-1/2 pounds in all), excess fat
trimmed
3 Mclntosh apples (about 1-1/2 pound) pared, cored and quartered
3 tablespoons butter or margarine
2 shallots or 1 small onion, coarsely chopped
1/2 teaspoon dried basil leaves
3/4 cup dry white wine
1-1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon nutmeg
1 cup heavy cream
1 teaspoon flour
2 tablespoons Cognac or brandy
2 egg yolks
Wash and pat dry the chicken with paper towels. In large, heavy skillet,
heat 2 tablespoons of butter or margarine. Add the shallot and basil; cook
shallot until slightly transparent. Add half of the chicken breasts; sauté
over medium heat for 15 minutes or until golden. Remove the chicken from the
skillet. Add the remaining butter and remaining chicken breasts; sauté for
15 minutes or until golden. Return all of the chicken to the skillet. Add
the apple; cook gently, uncovered and stirring occasionally, 5 minutes. Add
1/4-cup wine; cook for several minutes longer. Add the remaining wine. salt,
pepper, and nutmeg; continue cooking until the apple is tender. Meanwhile,
in small bowl, combine the cream, flour. Cognac, and egg yolks; mix well.
Pour the mixture over the chicken: cook gently for 5 additional minutes or
until the sauce is slightly thickened. Serve at immediately. Serves: 4 to 6.
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Your family is sure to enjoy this crisply roasted chicken. Complete with the
tang of lemon, a creamy tarragon sauce with white wine and a refreshing
pineapple-studded rice pilaf.
Chicken
with Tarragon Sauce With Pineapple Pilaf
1(3 to 3-1/2 pounds) whole frying chicken,
1 lemon
Salt, white pepper
1 teaspoon dried tarragon leaves
1/2 cup dry white wine or chicken broth
1/2 cup whipping cream
Wash and pat dry the chicken. Place the chicken on a rack in a roasting pan.
Grate 1 teaspoon lemon rind and reserve for pilaf. Squeeze the lemon juice
to make 3 tablespoons. Cut up lemon. Drizzle juice evenly over chicken.
Place lemon pieces in cavity. Sprinkle with the salt, pepper and 1/2
teaspoon of the tarragon. Roast, uncovered at 375-degrees, until the chicken
is well browned and leg moves freely when twisted, this should take
approximately 1-1/4 to 1-1/2 hours. Remove the chicken. Keep warm.
Pineapple Pilaf
1 small can (8-ounce) pineapple chunks, drain and reserve liquid
1/4 cup onion, finely chopped
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