October 31, 2007
- Chicken with Green Peppercorn Sauce
Chicken with Green Peppercorn Sauce
4 thin whole chicken cutlets flour
1 egg fresh breadcrumbs
2 Tablespoons butter 1 Tablespoon oil
2 Scallions ½ Cup broth
August 29, 2007
- Crock Pot Chicken Wings
2 pounds of chicken wings
1/3 cup soy sauce
½ cup honey
1 Tbsp oil
2 Tbsp ketchup
¼ tsp chopped garlic OR 1 clove of garlic minced
1 tsp minced fresh ginger
- Chicken Teriyaki
1 ½ pounds boneless chicken breast or thigh
2 tablespoons flour
2 tablespoons vegetable oil
Teriyaki sauce:
teaspoons soy sauce
2 teaspoons Mirin ( Japanese sweet cooking wine)
1 teaspoon sugar
- Chicken Saltimbocca
8 chicken cutlets
½ tsp sage
black pepper
8 thin slices of proscuitto
¼ cup butter
¼ cup dry white wine
Place each cutlet between sheets of wax paper and pound to ¼ “ thickness. Sprinkle top of each cutlet with sage and pepper. Top with slice of prscuitto. Cutting to fit size of chicken cutlet. Secure with tooth pick.
August 28, 2007
- Roasted Chicken
There are two strategies for this meal
A) Roast two whole chickens ( or two cornish hens) instead of one.
I usually season my chickens with salt, pepper, paprika, parsley. I put all of these ingredients inside the cavity in addition to the outside of the chicken
August 27, 2007
- Orange Poppy Dressing
It is possible to take leftover chicken, ham, stea, meat, sliced and serve it on top of the salad to change this from the salad entree to being the main course.
- Croquettes
Food Processor Recipe for left over chicken or turkey (or almost anything, really!), great for Thanksgiving leftovers
1 small onion quartered
Position the knife blade in the Bowl; add onion and pulse to chop finely
- Chicken Unexpected
4 skinless,boneless chicken breast halves
¼ tsp ground pepper
¼ tsp oregano
¼ cup vegetable oil
½ cup dry white wine
1 garlic clove
August 24, 2007
- Creamy Chicken Casserole Family favorite
1 – 2 cups of left over chicken
1 – 2 cans of Campbell's Cream of Mushroom Soup (reduced fat, if you prefer)
1/4 – 1/2 sour cream (reduced fat)
1/3 cup of Sherry ( I do not use cooking wines because they contain salt)