Where did you get this from , DD ? Kids " R " Us Cooking ? .
Where did you get this from , DD ? Kids " R " Us Cooking ? .
Grilled Brown-sugar Barbecue Chicken Breasts, Grilled Asparagus with Bernaise Butter
Butter Chicken Recipe
Artichoke Chicken with Mushrooms
Serves 4
Ingredients;
• 4 Boneless skinless chicken breasts
• Sea Salt and Peppercorn Ground
• 2 Tablespoons unsalted butter
• 2 Tablespoons olive oil
• 1 can (14 oz.) quartered artichoke hearts
• 1 Container fresh sliced mushrooms (8 oz.)
• ½ Cup finely diced onion
• 1/3 Cup all purpose flour
• 1 Cup white wine
• 1 Cup chicken broth
• 1 Teaspoon dried rosemary (crushed)
1. On a cutting board, flatten chicken with a meat mallet to ½ in thick. Season chicken with the salt and pepper to taste. Heat a skillet over medium high heat for one minute. Add the butter and oil and swirl to coat. Add the seasoned chicken and bronze for 2 minutes per side. Continue to cook until center is done and juices run clear. Remove to serving platter and keep warm.
2. Cook mushrooms and onions in pan drippings; blend in flour, rosemary, salt and pepper until smooth. Slowly add wine and chicken stock; cook until thickened and bubbly. Add drained artichoke quarters and heat through. Remove sauce from heat and pour overchicken.
Wine Suggestion: Sauvignon Blanc or Pinot Grigio
Moroccan Chicken with Green Olives Lemons and Couscous
Roast Chicken Breast with Cherry Tomatoes and Asparagus
How to make Lemon Garlic Chicken
Ingredients;
1 Large Chicken (or 1.5kg of Chicken Pieces)
2 Lemons
1/4 Cup of Extra Virgin Olive Oil
3-4 Cloves of Garlic (Crushed)
Salt and Pepper
2 Teaspoons of Mixed Italian Herbs
Preperation Time: 5 minutes
Cooking Time: 1 Hour (or until fully cooked)
How to make Buttermilk Fried Chicken
How to make a Chicken Shawarma
Sauteed Chicken Kebab Vegetables/Fruits Recipe
Ingredients:
1/3 of the marinade made in Betty's Brown Sugar-Soy Sauce Marinated Chicken Kebabs Recipe
leftover red bell pepper chunks
leftover pineapple chunks
leftover portabella mushrooms
When you refrigerate your marinated chicken and vegetables/fruits, pour the remaining 1/3 of the marinade over any vegetables and/or fruits that you have leftover from making your chicken kebabs, and let them soak up the flavor of the marinade. When the chicken kebabs are about ready to come off the grill, pour your marinated leftover vegetables into a heated deep skillet. Stir and fry the mixture for about 5 minutes or so, until the vegetables/fruits are to your taste. Remove them to the serving platter with your chicken kebabs and white rice.
Arroz con Pollo (chicken and rice)
Arroz con Pollo (chicken and rice)
1 1/2 pounds boneless skinless chicken breast, cut into 2" squares
1 1/2 pounds boneless skinless thighs, cut into 2" squares
1 tablespoon dried oregano
1 tablespoon ground cumin
2 tablespoons lime juice
2 tablespoons olive oil
1 medium spanish onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
3 garlic cloves, minced
2 cups brown rice
1 teaspoon saffron threads
1 cup vino seco (dry white wine)
1 tablespoon tomato paste
4 cups chicken broth, fat-free, reduced-sodium
2 bay leafs
salt & pepper to taste
1 15 oz. can low-sodium, early young sweet peas, drained
1 small jar red pimentos, chopped
Not bad, but better with a whole cut up chicken, no wine, Reg Thai Rice, couple jalapenios chopped, regular chicken broth and salt and pepper and a couple squirts of hot sauce
and brown chicken pieces in a little hot oil before adding Vegs and rice and liquid.
How to make Maple Dijon Chicken
Recipe:
4 Skinless, boneless chicken breast halves, 6 oz. each
¼ Teaspoon salt
¼ Teaspoon black pepper
2 Tablespoons olive oil
2 Tablespoons chopped shallot
6 Tablespoons maple syrup
1/4 Cup Dijon mustard
1 Tablespoon water
1 Teaspoon dry dill
1 Teaspoon grated fresh orange zest
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound each to 1/4-inch thickness using a meat mallet or small heavy skillet.
Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over
medium-high heat. Coat pan with Olive oil. Add chicken to pan; cook 4 minutes
on each side or until done. Remove chicken from pan.
2. Reduce heat to medium. Add onion to pan; cook 1 minute. Add syrup and
remaining ingredients; cook 1 minute or until thoroughly heated, stirring
frequently. Serve sauce with chicken.
POLLO ASADO (Roasted Chicken)
Ingredients:
2 whole chickens, cut in half
Mojo Marinade:
2 cup Naranja Agria (sour orange) or (substitute 2 parts lemon to 1 part orange juice)
4 tablespoons crushed garlic
1/4 teaspoon cumin
1/2 teaspoon dried oregano
olive oil
salt & pepper to taste
Salsa Criolla:
1 medium onion, diced
1 green pepper, cored seeded and diced
1 red bell pepper, cored seeded and diced
1-15 ounce can tomato sauce
4 cups water
2 tablespoon garlic powder
1 tablespoon dried oregano
pinch of cumin powder
2 bay leaves
1 cup vino seco (dry white wine)
parsley, chopped for garnish
Chicken Ballotine with duchess potatoes and Red wine sauce
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