I get asked quite a lot why I cook my chickens breast down. I do this because the white meat gets just as juicy as the dark meat does. For me the golden skin is less important than the meat being juicy.
Ingredients:
1 (4-4 ½ lb) whole chicken
1 onion, quartered
½ teaspoon salt
¼ teaspoon pepper
6 garlic cloves, minced
2 teaspoon olive oil
1 cup chicken broth
juice of one lemon
1/8 teaspoon sage
zest from one lemon
1/4 teaspoon paprika
350°. In a small bowl, salt, pepper, paprika, lemon zest and sage. Remove the giblets from chicken and place in the bottom of a shallow roasting pan alongside the onion and garlic. Add the broth and lemon juice. Loosen the skin of the chicken and pat the rub gently in. Stuff the remaining lemon in the chicken cavity. Place the chicken, breasts down, with the wings tucked under over the giblets and sprinkle with the oil. Bake covered for 1 hour, then uncovered for 1 hour.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
6/1/13
Coq Au Vin (Chicken with Wine)
This is one of the first recipes that you're taught in traditional culinary school, and one of my favorites for fancy French cuisine, even if it is homey.
Ingredients
3 lb fryer chicken cut up
½ C all purpose flour
1 t salt
¼ t pepper
6 slices of bacon
6 small onions
½ lb mushrooms quartered
4 carrots, julienne sliced
1 C chicken broth
1 C red wine
1 clove garlic, crushed
2 shallots, minced
1 bouquet garni
extra flour
Bouquet Garni:
1/2 teaspoon thyme leaves
1 bay leaf
2 large sprigs parsley
Tie in a cheesecloth bag or place into a tea ball.
If desired, bone chicken parts. Wash chicken parts and pat dry. In a large skillet, saute bacon on medium heat to render fat. Remove bacon, crumble and set aside.
Mix flour, salt and pepper. Coat chicken parts with flour mixture. Brown chicken in hot bacon drippings. Push chicken to one side; add carrots and onions. Stir until onions are tender, adding garlic and shallots after 2-3 minutes of cooking. Do not allow garlic to brown.
Drain off fat. Add bacon, broth, wine, and the Bouquet Garni.
Bring to a boil, reduce heat and simmer for 15 minutes. Add mushrooms and simmer, uncovered, for 30 to 45 minutes more or until chicken is tender.
Remove chicken, onions, carrots, and mushrooms to a heated platter with a slotted spoon. Remove and discard Bouquet Garni.
Thicken cooking liquid by stirring in 1 to 2 tablespoons flour and simmering for a few minutes. Spoon some sauce over chicken.
Serve remaining sauce as an accompaniment. Skim off excess fat. Serve in pan in which Coq Au Vin was cooked or a large shallow serving dish.
Ingredients
3 lb fryer chicken cut up
½ C all purpose flour
1 t salt
¼ t pepper
6 slices of bacon
6 small onions
½ lb mushrooms quartered
4 carrots, julienne sliced
1 C chicken broth
1 C red wine
1 clove garlic, crushed
2 shallots, minced
1 bouquet garni
extra flour
Bouquet Garni:
1/2 teaspoon thyme leaves
1 bay leaf
2 large sprigs parsley
Tie in a cheesecloth bag or place into a tea ball.
If desired, bone chicken parts. Wash chicken parts and pat dry. In a large skillet, saute bacon on medium heat to render fat. Remove bacon, crumble and set aside.
Mix flour, salt and pepper. Coat chicken parts with flour mixture. Brown chicken in hot bacon drippings. Push chicken to one side; add carrots and onions. Stir until onions are tender, adding garlic and shallots after 2-3 minutes of cooking. Do not allow garlic to brown.
Drain off fat. Add bacon, broth, wine, and the Bouquet Garni.
Bring to a boil, reduce heat and simmer for 15 minutes. Add mushrooms and simmer, uncovered, for 30 to 45 minutes more or until chicken is tender.
Remove chicken, onions, carrots, and mushrooms to a heated platter with a slotted spoon. Remove and discard Bouquet Garni.
Thicken cooking liquid by stirring in 1 to 2 tablespoons flour and simmering for a few minutes. Spoon some sauce over chicken.
Serve remaining sauce as an accompaniment. Skim off excess fat. Serve in pan in which Coq Au Vin was cooked or a large shallow serving dish.
5/29/13
Shirin Polo
I tore this recipe out of a magazine, but the magazine name is missing. If I find out where it is from, I'll gladly attribute it to them later.
Ingredients:
Skin from one orange (preferably organic), cut into thin strips
1/2 cup butter
3 carrots, cut into thin sticks
1 cup whole blanched almonds
3/4 cup sugar
1 teaspoon saffron threads
1/4 cup chopped unsalted pistachios
1/4 cup vegetable oil
2 onions, thinly sliced
3 lb. chicken breasts, cut into 6-8 pieces
5 cups water
Salt & pepper
4 cups hot cooked rice
Peel the orange skin in long strips, do not include the pith. Slice into thin strips. Place the orange zest in a small saucepan. Cover with water and bring to a boil. Remove from the heat, rinse under cold water and drain.
Melt the butter in a saucepan. Add the carrots and cook for 10 minutes or until the carrots are tender. Place 1 or 2 tablespoons of the sugar and the saffron in a mortal and pestle. Crush together into an orange powder. Dissolve the saffron powder in a glass with 2 tablespoons very hot water. Add the orange zest, almonds, sugar and saffron to the carrots. Cover and cook over low heat for 20 minutes. Add the pistachios and cook 5 minutes longer.
Peel and thinly slice onions. Fry in oil until slightly golden. Remove onions and drain on paper towel. Add chicken to the same pan and brown on both sides. Remove the chicken and pour off the fat and return the chicken to the pan.
Season the chicken with salt; arrange the onions on top; pour the water over and bring to a boil over high heat. Cover and reduce the heat and simmer for 20 - 30 minutes or until the chicken is cooked and tender. Remove the chicken and onions to a dish. Save 1/2 cup of cooking liquid. Let chicken cool.
Layer 1/2 chicken pieces over the bottom layer of rice, then layer 1/2 of the orange carrot mix. Add another layer of 1/3 rice, then layer rest of chicken and orange carrot mix. Cover with remaining rice. Pour the reserved chicken juice over the rice. Place a kitchen towel over the top of pot to prevent steam from escaping. Place pot in a 350 degree oven for 30-40 minutes. Serve hot.
Ingredients:
Skin from one orange (preferably organic), cut into thin strips
1/2 cup butter
3 carrots, cut into thin sticks
1 cup whole blanched almonds
3/4 cup sugar
1 teaspoon saffron threads
1/4 cup chopped unsalted pistachios
1/4 cup vegetable oil
2 onions, thinly sliced
3 lb. chicken breasts, cut into 6-8 pieces
5 cups water
Salt & pepper
4 cups hot cooked rice
Peel the orange skin in long strips, do not include the pith. Slice into thin strips. Place the orange zest in a small saucepan. Cover with water and bring to a boil. Remove from the heat, rinse under cold water and drain.
Melt the butter in a saucepan. Add the carrots and cook for 10 minutes or until the carrots are tender. Place 1 or 2 tablespoons of the sugar and the saffron in a mortal and pestle. Crush together into an orange powder. Dissolve the saffron powder in a glass with 2 tablespoons very hot water. Add the orange zest, almonds, sugar and saffron to the carrots. Cover and cook over low heat for 20 minutes. Add the pistachios and cook 5 minutes longer.
Peel and thinly slice onions. Fry in oil until slightly golden. Remove onions and drain on paper towel. Add chicken to the same pan and brown on both sides. Remove the chicken and pour off the fat and return the chicken to the pan.
Season the chicken with salt; arrange the onions on top; pour the water over and bring to a boil over high heat. Cover and reduce the heat and simmer for 20 - 30 minutes or until the chicken is cooked and tender. Remove the chicken and onions to a dish. Save 1/2 cup of cooking liquid. Let chicken cool.
Layer 1/2 chicken pieces over the bottom layer of rice, then layer 1/2 of the orange carrot mix. Add another layer of 1/3 rice, then layer rest of chicken and orange carrot mix. Cover with remaining rice. Pour the reserved chicken juice over the rice. Place a kitchen towel over the top of pot to prevent steam from escaping. Place pot in a 350 degree oven for 30-40 minutes. Serve hot.
4/20/13
Chicken Paprikash with Spaetzle
This is a classic Hungarian dish that is mild and warm. Very much a comfort food.
Ingredients:
Chicken:
1-3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter or margarine
1 tablespoon oil
4-6 cups water
1 (8.16 ounce) container sour cream
Spaetzle:
2 cups all-purpose flour
2-6 eggs
salt and pepper
Start by heating the oil in a large pot and browning your chicken parts. Remove the chicken and add the butter or margarine to the pot. Sauté the onion in the melted butter until transparent. Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. Chicken should be very tender and about to fall off bones. Remove chicken and set aside.
Add enough fresh water to pot to bring back to original level. Check flavor of broth. If flavor is weak add a bullion cube to produce a well flavored broth. Bring broth to boil. Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter. Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked. Spaetzle is cooked when it floats on surface. You may need to remove some to get it all in the pot. With all spaetzle cooked and in pot you now add your sour cream to broth (the amount is individual according to how creamy you wish the sauce to become and how much water you started with).
Ingredients:
Chicken:
1-3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter or margarine
1 tablespoon oil
4-6 cups water
1 (8.16 ounce) container sour cream
Spaetzle:
2 cups all-purpose flour
2-6 eggs
salt and pepper
Start by heating the oil in a large pot and browning your chicken parts. Remove the chicken and add the butter or margarine to the pot. Sauté the onion in the melted butter until transparent. Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. Chicken should be very tender and about to fall off bones. Remove chicken and set aside.
Add enough fresh water to pot to bring back to original level. Check flavor of broth. If flavor is weak add a bullion cube to produce a well flavored broth. Bring broth to boil. Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter. Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked. Spaetzle is cooked when it floats on surface. You may need to remove some to get it all in the pot. With all spaetzle cooked and in pot you now add your sour cream to broth (the amount is individual according to how creamy you wish the sauce to become and how much water you started with).
4/14/13
Country Chicken and Broccoli Shortcake
This is a fun little recipe that includes two of my favorite staples: wonderful fluffy biscuits and creamy, savory sauces.
Ingredients:
Baked country-style biscuits
2 tablespoon unsalted butter
1 lb. boneless skinless chicken thighs cut into 1” pieces
salt & pepper
1/4 cup finely sliced ham
4 scallions cut into 1" lengths
2 cups small broccoli florets
1 medium carrot thinly sliced
1 tablespoon of freshly chopped thyme leaves
pinch Cayenne pepper
1/4 cup dry sherry
1 cup heavy cream
In a large skillet, melt the butter, and add chicken and season with salt and pepper. Cook on medium high heat until golden brown - about 8 minutes. Transfer to a plate. Add the ham to skillet and cook for 30 seconds. Add the scallions, carrots and broccoli, and cook over low heat for three minutes.
Return the chicken to the skillet, and add the thyme leaves, cayenne, and a pinch of salt and pepper. Cook over medium heat and stir for one minute. Add the sherry and simmer until almost evaporated - about 2 minutes. Add the cream and simmer until thickened - about 5 minutes. Check seasonings (add more salt and pepper if necessary).
Split the pre-baked biscuits, and set 2 bottoms on each plate. Spoon the chicken mixture over the biscuits. Top with the top of the biscuits and serve.
Ingredients:
Baked country-style biscuits
2 tablespoon unsalted butter
1 lb. boneless skinless chicken thighs cut into 1” pieces
salt & pepper
1/4 cup finely sliced ham
4 scallions cut into 1" lengths
2 cups small broccoli florets
1 medium carrot thinly sliced
1 tablespoon of freshly chopped thyme leaves
pinch Cayenne pepper
1/4 cup dry sherry
1 cup heavy cream
In a large skillet, melt the butter, and add chicken and season with salt and pepper. Cook on medium high heat until golden brown - about 8 minutes. Transfer to a plate. Add the ham to skillet and cook for 30 seconds. Add the scallions, carrots and broccoli, and cook over low heat for three minutes.
Return the chicken to the skillet, and add the thyme leaves, cayenne, and a pinch of salt and pepper. Cook over medium heat and stir for one minute. Add the sherry and simmer until almost evaporated - about 2 minutes. Add the cream and simmer until thickened - about 5 minutes. Check seasonings (add more salt and pepper if necessary).
Split the pre-baked biscuits, and set 2 bottoms on each plate. Spoon the chicken mixture over the biscuits. Top with the top of the biscuits and serve.
4/12/13
White Chicken Basil Lasagne
White lasagnes are made using a cream based sauce instead of a tomato sauce. My little guy with IBS tolerates them much better than tomato sauces. All conversions for gluten free are in purple.
Ingredients:
3/4 cup mozzarella cheese, shredded
1/2 cup frozen or 2 handfuls fresh spinach
1 chicken breast
2 slices of bacon or 2 slices gluten free bacon
1 tablespoon extra virgin olive oil
1 shallot), minced
1 garlic clove (medium), minced
1/4 cup dry white wine or chicken broth
1/2 tablespoon dry basil
1/8 teaspoon ground thyme
salt and freshly ground pepper
3 tablespoons Parmesan & Romano cheese
2 tablespoons bread crumbs or gluten free bread crumbs
1 large egg
3 tablespoons heavy whipping cream
1-2 boxes lasagne noodles or gluten free lasagna noodles
1/2 cup heavy whipping cream
1/2 cup basil pesto sauce or gluten free basil pesto sauce
1/4 cup chicken stock
If using frozen spinach, begin to defrost. If using fresh, wash, drain, pat dry and roughly chop.
Place chicken breast in a sauce pan covered with water by about 1-2 inches. Bring to a boil and cook for 15 minutes. It's okay if it's a little pink, as it will be cooked for additional time later on. Drain and set aside to cool.
Fry bacon in a large skillet, not crispy, but done. While it is cooking, coarsely chop the chicken breast and set aside. Remove bacon and set aside to cool. To the bacon drippings in the skillet, add the shallots, garlic, chopped chicken, spinach, and wine; stir. Sauté until onion is tender, wine is almost cooked out, and if using, until fresh spinach is wilted. Add chopped bacon and seasonings; stir; and cook for about 2 minutes.
Add chicken mixture and all remaining ingredients, including the remaining oil, to a food processor and pulsate until incorporated. It should be paste-like. Bring a very large pot of water to a boil; add 1 tablespoon oil; then about 20 lasagna noodles; cook for 10 minutes.
Preheat oven to 350°F. Oil a 9x9 inch casserole dish; layer noodles then spread some spinach mixture (no need to cover the entire noodles); then repeat until about 5-6 noodle layers high, ending with noodles. Whisk sauce ingredients together in a bowl and pour over the top (it's okay if it's runny), allowing the sauce to drip down the sides and to the bottom of the dish. Sprinkle the top with mozzarella cheese. Bake for 40 minutes. Allow to cool at room temperature about 15 minutes before slicing. Slice with a serrated knife.
Ingredients:
3/4 cup mozzarella cheese, shredded
1/2 cup frozen or 2 handfuls fresh spinach
1 chicken breast
2 slices of bacon or 2 slices gluten free bacon
1 tablespoon extra virgin olive oil
1 shallot), minced
1 garlic clove (medium), minced
1/4 cup dry white wine or chicken broth
1/2 tablespoon dry basil
1/8 teaspoon ground thyme
salt and freshly ground pepper
3 tablespoons Parmesan & Romano cheese
2 tablespoons bread crumbs or gluten free bread crumbs
1 large egg
3 tablespoons heavy whipping cream
1-2 boxes lasagne noodles or gluten free lasagna noodles
1/2 cup heavy whipping cream
1/2 cup basil pesto sauce or gluten free basil pesto sauce
1/4 cup chicken stock
If using frozen spinach, begin to defrost. If using fresh, wash, drain, pat dry and roughly chop.
Place chicken breast in a sauce pan covered with water by about 1-2 inches. Bring to a boil and cook for 15 minutes. It's okay if it's a little pink, as it will be cooked for additional time later on. Drain and set aside to cool.
Fry bacon in a large skillet, not crispy, but done. While it is cooking, coarsely chop the chicken breast and set aside. Remove bacon and set aside to cool. To the bacon drippings in the skillet, add the shallots, garlic, chopped chicken, spinach, and wine; stir. Sauté until onion is tender, wine is almost cooked out, and if using, until fresh spinach is wilted. Add chopped bacon and seasonings; stir; and cook for about 2 minutes.
Add chicken mixture and all remaining ingredients, including the remaining oil, to a food processor and pulsate until incorporated. It should be paste-like. Bring a very large pot of water to a boil; add 1 tablespoon oil; then about 20 lasagna noodles; cook for 10 minutes.
Preheat oven to 350°F. Oil a 9x9 inch casserole dish; layer noodles then spread some spinach mixture (no need to cover the entire noodles); then repeat until about 5-6 noodle layers high, ending with noodles. Whisk sauce ingredients together in a bowl and pour over the top (it's okay if it's runny), allowing the sauce to drip down the sides and to the bottom of the dish. Sprinkle the top with mozzarella cheese. Bake for 40 minutes. Allow to cool at room temperature about 15 minutes before slicing. Slice with a serrated knife.
Chicken and Apple Sausage Patties
I love chicken sausage. If you have the opportunity to make your own sausage, it becomes so immediately evident how much flavor you miss from supermarket sausage.
Ingredients:
2 tsp canola oil
1 small onion, diced
1 medium sweet apple, peeled and diced
1 lb ground chicken
1 tbsp finely chopped fresh sage
1 tbsp packed light brown sugar
1/2 tsp fennel seed, chopped
3/4 tsp salt
1/4 tsp freshly ground pepper
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Add apples and cook, stirring, 2 more minutes. Transfer to a large bowl and cool for 5 minutes. Wipe out the pan.
Add chicken, sage, sugar, fennel, salt and pepper to the bowl with the apples and onions. Gently mix to combine.
Generously coat the pan with cooking spray and heat over medium. Using a 1/3-cup measure, scoop 4 portions of the sausage mixture into pan, flattening each into a 3-inch patty. Cook until the patties are browned and cooked through, about 3 minutes per side, adjusting the heat as necessary to prevent burning. Coat the pan with cooking spray again and repeat with remaining sausage mixture.
Ingredients:
2 tsp canola oil
1 small onion, diced
1 medium sweet apple, peeled and diced
1 lb ground chicken
1 tbsp finely chopped fresh sage
1 tbsp packed light brown sugar
1/2 tsp fennel seed, chopped
3/4 tsp salt
1/4 tsp freshly ground pepper
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Add apples and cook, stirring, 2 more minutes. Transfer to a large bowl and cool for 5 minutes. Wipe out the pan.
Add chicken, sage, sugar, fennel, salt and pepper to the bowl with the apples and onions. Gently mix to combine.
Generously coat the pan with cooking spray and heat over medium. Using a 1/3-cup measure, scoop 4 portions of the sausage mixture into pan, flattening each into a 3-inch patty. Cook until the patties are browned and cooked through, about 3 minutes per side, adjusting the heat as necessary to prevent burning. Coat the pan with cooking spray again and repeat with remaining sausage mixture.
4/10/13
Chicken and Dumplings
This is a go to meal for my family when one of the kids are sick and want feel better food.
Ingredients:
½ cup chopped onion
½ cup chopped celery
2 garlic cloves, minced
¼ cup of butter
½ cup all purpose flour
2 tablespoon sugar
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon pepper
4 cups chicken broth
1 pkg frozen green peas
2 cups cubed chicken, cooked
1 bay leaf
1/8 teaspoon sage
Dumplings:
2 cups bisquik or pancake mix
2 teaspoons dried Italian seasoning
2/3 cup milk
350°. Sauté onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper, sage and broth then bring to a boil. Add peas and bay leaf and cook for 5 minutes, stirring constantly. Stir in chicken then pour into a greased 12” x 9” by 2” pan.
In a separate bowl combine all dumpling ingredients and drop by tablespoonfuls onto casserole top. Bake for 30 minutes then cover and bake for 10 more.
Ingredients:
½ cup chopped onion
½ cup chopped celery
2 garlic cloves, minced
¼ cup of butter
½ cup all purpose flour
2 tablespoon sugar
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon pepper
4 cups chicken broth
1 pkg frozen green peas
2 cups cubed chicken, cooked
1 bay leaf
1/8 teaspoon sage
Dumplings:
2 cups bisquik or pancake mix
2 teaspoons dried Italian seasoning
2/3 cup milk
350°. Sauté onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper, sage and broth then bring to a boil. Add peas and bay leaf and cook for 5 minutes, stirring constantly. Stir in chicken then pour into a greased 12” x 9” by 2” pan.
In a separate bowl combine all dumpling ingredients and drop by tablespoonfuls onto casserole top. Bake for 30 minutes then cover and bake for 10 more.
Basalmic Marinated Chicken Breasts
This is a light and fast recipe that can just as easily be thrown on a grill as it can be cooked in a pan.
Ingredients:
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
2 teaspoons rosemary
1 teaspoon salt
3 lb chicken breasts
375°. Combine all ingredients in a ziploc baggie and chill for 2 hours, turning occasionally. Remove chicken, place in a lightly greased 13” x 9” baking dish; pour marinade over chicken. Bake uncovered for 45 minutes, basting often.
Ingredients:
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
2 teaspoons rosemary
1 teaspoon salt
3 lb chicken breasts
375°. Combine all ingredients in a ziploc baggie and chill for 2 hours, turning occasionally. Remove chicken, place in a lightly greased 13” x 9” baking dish; pour marinade over chicken. Bake uncovered for 45 minutes, basting often.
4/8/13
4/7/13
British Whiskey Chicken
When I think of this recipe, I think of the big game hunters in Africa with their safari hats and big white mustaches sitting around drinking tea with their pet cheetahs. Gluten free adjustments in purple.
3 lb fryer chicken cut up
2 T butter
1 cup and two tablespoons whiskey, (divided)
3 cup sliced mushrooms
¼ cup sliced leeks or green onions
½ cup light cream or milk
2 tablespoons flour or rice flour
1 teaspoon lemon juice
salt & pepper
Rinse the chicken pieces; pat dry with paper toweling. Season chicken with salt and pepper. In skillet brown chicken in butter 15 minutes, turning to brown evenly. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 min or till chicken is tender. Remove chicken to serving platter and keep warm.
For sauce:
Skim fat from pan juices. Add enough water to juices, if necessary, to measure 2/3 c liquid. Return to skillet. Stir in mushrooms and green onions. Cook and stir just until onions are tender. Combine cream and flour; add to mixture in skillet. Cook and stir until thick and bubbly. Cook and stir one minute more. Remove from heat; stir in lemon juice and the 2 t whiskey. Spoon over chicken.
3 lb fryer chicken cut up
2 T butter
1 cup and two tablespoons whiskey, (divided)
3 cup sliced mushrooms
¼ cup sliced leeks or green onions
½ cup light cream or milk
2 tablespoons flour or rice flour
1 teaspoon lemon juice
salt & pepper
Rinse the chicken pieces; pat dry with paper toweling. Season chicken with salt and pepper. In skillet brown chicken in butter 15 minutes, turning to brown evenly. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 min or till chicken is tender. Remove chicken to serving platter and keep warm.
For sauce:
Skim fat from pan juices. Add enough water to juices, if necessary, to measure 2/3 c liquid. Return to skillet. Stir in mushrooms and green onions. Cook and stir just until onions are tender. Combine cream and flour; add to mixture in skillet. Cook and stir until thick and bubbly. Cook and stir one minute more. Remove from heat; stir in lemon juice and the 2 t whiskey. Spoon over chicken.
4/6/13
Chicken Marsala
I love Italian food, though it's hard to get good Italian food in my town that doesn't cost an arm and a leg. I typically serve this over mashed potatoes or a potato/parsnip mixture instead of over pasta. It's also very good when served over steamed broccoli.
Ingredients:
4 tablespoons butter
4 boneless skinless chicken breast halves
4 shallots, chopped fine
1/2 lb mushroom, sliced
1/4 cup dry marsala
1/2 cup heavy cream
1 teaspoon lemon juice
Pound chicken breasts to even out thickness and lightly salt and pepper. In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.Remove from pan and set aside.
Melt remaining butter in pan and add shallots and mushrooms.Cook until mushrooms are lightly browned.Add Marsala and bring to a boil, scraping browned bits from bottom of pan.Add cream and lemon juice and return to a boil.Season with salt and pepper.
Return chicken to pan for about 3 minutes to reheat and finish cooking.Serve atop buttered fettucini.
Ingredients:
4 tablespoons butter
4 boneless skinless chicken breast halves
4 shallots, chopped fine
1/2 lb mushroom, sliced
1/4 cup dry marsala
1/2 cup heavy cream
1 teaspoon lemon juice
Pound chicken breasts to even out thickness and lightly salt and pepper. In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.Remove from pan and set aside.
Melt remaining butter in pan and add shallots and mushrooms.Cook until mushrooms are lightly browned.Add Marsala and bring to a boil, scraping browned bits from bottom of pan.Add cream and lemon juice and return to a boil.Season with salt and pepper.
Return chicken to pan for about 3 minutes to reheat and finish cooking.Serve atop buttered fettucini.
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