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Not Quite As
Manly But Still Quite Tasty Poultry Dishes First
of all, let me just try to impress upon you that there is more to poultry than
just fried chicken and hot wings. Don’t get me wrong, I’m a fan of both but
there really IS more! One
of my favorite times of the year for cooking is Thanksgiving. Turkey with all
the trimmings. I wake up at about 6:00 am and, after a cup of coffee, start
right in. And, by 2:00 pm, we have our turkey dinner. So, for all of you who think meat should only be red, here are plenty of great things to do with poultry as well.
Arroz con Pollo
1 cup long grain white rice 1 1/2 cups water 1 cup water 1 (3-pound) chicken -- cut into serving pieces Paprika Salt and pepper 2 tablespoons vegetable oil or olive oil 2 medium onions -- chopped 1 clove garlic -- minced 1 bay leaf 1/2 teaspoon crushed red pepper 1/4 teaspoon saffron 1 13 1/2-ounce can chicken broth 1 tomato -- peeled and chopped 1 10-ounce package frozen green peas 1 cup sliced green olives 1 4-ounce jar pimiento -- sliced Combine rice and 1 1/2 cups water in a metal bowl which will fit loosely in a 4- or 6-quart Presto pressure cooker. Place 1 cup water, cooking rack, and bowl in pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 5 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove bowl of rice and allow to steam uncovered while preparing chicken. Remove water from pressure cooker. Sprinkle chicken with paprika, salt, and pepper. Heat oil in pressure cooker. Brown chicken a few pieces at a time; set aside. Sauté onions and garlic until tender. Return all chicken to pressure cooker; add bay leaf, red pepper, saffron, and chicken broth. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and stir in rice, tomato, green peas, sliced olives, and pimiento. Return chicken to pressure cooker and heat to a simmer, uncovered. Makes 4 to 6 servings.
Source: "National Presto Industries" http://www.presto-net.com/index.html
Baked Chicken Italiano
4 chicken breast halves -- boneless skinless 1/4 cup olive oil 1 cup fine breadcrumbs 1/2 cup Italian salad dressing 2 cups marinara sauce 1/2 cup sliced Mozzarella cheese 1/3 cup chopped tomatoes 1 1/2 teaspoons dried Italian seasoning OR 3 tablespoons fresh basil or oregano -- minced Parmesan cheese Preheat oven to 350ºF. Heat olive oil in large frying pan. Dip chicken in salad dressing, then in bread crumbs. Brown in oil. Transfer to shallow baking dish. Spoon marinara sauce over chicken. Top with sliced Mozzarella, then chopped tomato. Sprinkle with herbs and a generous shake of Parmesan cheese. Bake for 45 minutes. If tomatoes begin to burn, cover loosely with foil.
Baked Turkey Croquettes Recipe By :Elizabeth Powell 2 tablespoons butter 3 tablespoons flour 3/4 cup milk 2 cups turkey -- chopped 1 egg yolk -- beaten 1/4 teaspoon salt 1/4 teaspoon celery salt 1 egg 2 teaspoons water 1/2 cup bread crumbs 1/4 teaspoon ground sage 2 tablespoons butter -- melted Melt 2 tablespoons butter over low heat. Add the flour and stir until well blended. Cook one minute. Slowly add milk and cook, stirring constantly, until boiling. Let sauce cool; add chopped turkey, egg yolk, salt and celery salt. Form into twelve small cones. Mix bread crumbs with ground sage. Beat egg in water. Roll cones in crumbs. Dip each cone in egg and roll again in crumbs. Place on greased baking pan and drizzle with melted butter. Bake at 350 degrees for 40 minutes.
NOTES : A good way to use up leftover turkey, chicken, or ham. If using ham, put through a meat grinder and use 1-1/2 cups ground ham.
Blackened Chicken Salad
1 pound Radiatore, Medium Shells or other medium pasta shape -- uncooked 1 pound boneless, skinless chicken breasts 1 tablespoon spicy Creole seasoning (1-2 tablespoons) 1 teaspoon vegetable oil 1 1/2 cups fat-free mayonnaise 3 tablespoons minced fresh parsley 2 tablespoons chopped fresh chives 2 tablespoons lemon juice 2 tablespoons Dijon mustard 2 teaspoons capers -- drained (optional) 1 teaspoon anchovy paste (optional) 1 cup chopped tomatoes 1/2 cup sliced green onions 1/2 cup chopped green pepper Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Rub chicken with Creole seasoning. Coat a large, heavy skillet with cooking spray. Add oil and place over medium-high heat until hot. Add chicken and cook 5 to 7 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool. Cut chicken into 1/2-inch pieces and set aside. Combine mayonnaise, parsley, chives, lemon juice, mustard, capers and anchovy paste; mix well. In a large bowl, combine pasta, chicken, mayonnaise mixture, tomatoes, onions, and pepper. Cover and chill thoroughly. Source: "National Pasta Association" http://ilovepasta.org/
Braised Chicken with Tomatoes and Tarragon
3 1/2 pounds chicken -- cut into 8 pieces Salt Ground black pepper 3 tablespoons olive oil 4 medium shallots -- minced 1/2 cup dry white wine 1/4 cup tarragon vinegar or white wine vinegar 2 medium tomatoes -- peeled, seeded, chopped coarse 1 tablespoon dried tarragon TO COOK AND SERVE:Sprinkle chicken pieces with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet. Add chicken and cook over medium-high heat, turning occasionally until seared on all sides, about 12 minutes. Remove chicken; cover and keep it warm. Remove and discard all but 2 tablespoons of the pan drippings. Add shallots; sauté until softened, about 1 minute. Add wine, bring to boil, and simmer until wine reduces to 1/4 cup, about 1 minute. Add vinegar, tomatoes, and tarragon; return chicken to skillet. Cover and simmer until chicken is cooked through, about 8 minutes. Serve immediately. Source: "Cook's Magazine April 1990"
Brandy Chicken Recipe By :Elizabeth Powell 1 whole frying chicken -- cut up 1 cup brandy 1/4 cup all-purpose flour Salt Black pepper 1/2 cup butter 1 pound pearl onions 1/2 pound mushrooms -- chopped 1 clove garlic -- minced 1/2 teaspoon ground allspice 1 cup dry red wine 1/2 cup Chicken Stock 1 egg yolk 2 tablespoons light cream Marinate chicken in 1/2 cup brandy for 20 minutes. Season flour with salt and pepper. Drain chicken and dredge in seasoned flour. Brown chicken pieces in butter. Add onions, sprinkle with any remaining flour, and cook one minute. Pour remaining 1/2 cup of brandy over chicken, ignite, and cook until flames die out. Add mushrooms, garlic, and allspice. Pour wine and chicken stock over all. Simmer for 45 minutes to an hour. Beat egg yolk with cream. Stir into chicken mixture and cook until sauce thickens slightly. Do not allow to boil. Serve immediately.
Caribbean Chicken with Honey Pineapple Sauce
4 boneless skinless chicken breast halves (about 1 pound) 1/2 cup honey 1/4 cup Dijon mustard 2 tablespoons pineapple juice 1 teaspoon sesame seeds 1/2 teaspoon lemon juice Rinse chicken breasts under cold water and pat dry with paper towels. Combine remaining ingredients in small saucepan; heat over medium heat about 5 minutes or until mixture simmers. Do not boil. Remove sauce from heat and keep warm. Dip each chicken breast in sauce; place in baking pan coated with nonstick cooking spray. Bake at 325ºF 15 to 20 minutes or until chicken is no longer pink in center. Spoon sauce over chicken. Source: "The National Honey Board" http://www.honey.com/
Chicken a la King Recipe By :Elizabeth Powell 1/2 cup butter 1/2 cup all-purpose flour 2 cups chicken broth 3/4 cup light cream 2 egg yolks -- beaten 1/2 cup pimientos 1 cup mushrooms -- sliced 1/4 cup green peppers -- chopped and blanched 3 cups cooked chicken -- diced 2 tablespoons sherry Salt Black pepper Paprika Melt butter in top of double boiler. Add flour and cook one minute. Add chicken broth and cream. Bring to a boil. Set over hot water and cook for 15 minutes. Remove from heat and add beaten egg yolks, pimiento, mushrooms, green peppers, and chicken. Season with sherry, salt, pepper, and paprika to taste.
Chicken and Peppers Recipe By :Elizabeth Powell 2 whole chicken breasts 1/4 cup flour 1/4 cup butter 1 whole bell pepper 1 whole red pepper 1 cup white wine 1 tablespoon fresh basil -- chopped 1 teaspoon thyme -- crumbled 1 tablespoon fresh parsley -- chopped 1 bay leaf Salt and pepper -- to taste Split chicken breasts in half. Dredge in flour seasoned with salt and pepper. Melt butter in skillet. Brown chicken breasts in butter. Remove to a shallow, covered baking dish. Sauté peppers until limp. Add to chicken. Add wine to skillet and cook for a minute, scraping bits from bottom of pan with a wooden spoon. Remove skillet from heat, add herbs to wine, and pour over chicken. Cover baking dish. Bake at 350 degrees for 30-35 minutes, basting once or twice during cooking.
Chicken and Radish Pilaf
1 pound boned and skinned chicken breasts -- cubed 1 teaspoon salt 1/4 teaspoon ground black pepper 4 tablespoons olive oil -- divided 1 large onion -- chopped (about 1 cup) 1 cup converted rice (uncooked) 1 teaspoon minced garlic 1 14-ounce can ready-to-serve chicken broth 1/4 teaspoon dried thyme leaves 1 10-ounce package frozen broccoli flowerets -- thawed 1 6-ounce bag radishes -- quartered (about 1-1/2 cups) Sprinkle chicken with salt and pepper. In a large skillet heat 2 tablespoons of the olive oil over high heat. Add half the chicken; cook and stir until browned, about 4 minutes. Remove to a bowl. Repeat with remaining chicken. To skillet, add remaining 2 tablespoons olive oil; stir in onion, rice and garlic. Cook and stir until rice is golden, about 5 minutes. Add chicken broth, 1/4 cup water and thyme. Bring to a boil; reduce heat and simmer, covered, until rice is almost tender, about 15 minutes. Stir in chicken, broccoli and radishes. Cover and cook until rice is tender, about 5 minutes. Source: "The Radish Council"
Chicken Breast and Goat Cheese with Pepper Sauce
4 chicken breast halves -- boned and skinned 1/2 teaspoon salt 1/4 teaspoon pepper 6 ounces fresh goat cheese -- * see note 4 fresh basil leaves 4 fresh sage leaves 8 grape leaves in brine 1 garlic clove 1 spring rosemary
BELL PEPPER SAUCE 2 green peppers -- sliced 1/4 small onion -- sliced 3 tablespoons olive oil 1 teaspoon salt 1/8 teaspoon pepper Sprinkle chicken breast halves with salt and pepper. Divide cheese into 4 portions and spread on top of each piece of chicken. Place 1 basil leaf and 1 sage leaf on each; wrap chicken with 2 or 3 grape leaves. In large saucepan with steaming rack, place about 1 inch of water; add garlic and rosemary and bring to a boil. Arrange chicken on steaming rack, cover and cook on high heat for about 20 minutes, making sure that the water doesn't completely evaporate. Place chicken on serving plate and pour sauce around it. Serve with mashed potatoes or rice, if desired. To prepare Bell Pepper Sauce, Slice two green bell peppers and 1/4 small onion; put through a juicer. In small saucepan, place pepper-onion juice, 3 tablespoons olive oil, 1 teaspoon salt and 1/8 teaspoon pepper; bring just to a boil. Source: "National Broiler Council"
NOTES : Ricotta or cream cheese mixed with Parmesan may be substituted.
Chicken Breasts Diane
4 large chicken breasts -- boneless 1/2 teaspoon salt 1/3 teaspoon black pepper 2 tablespoons oil 2 tablespoons butter 3 tablespoons chopped fresh chives OR 3 tablespoons chopped green onions 1 1/2 teaspoons fresh lemon juice 2 tablespoons Brandy or cognac -- optional 3 tablespoons chopped parsley 2 teaspoons Dijon mustard 1/4 cup chicken stock Pound the chicken breasts gently with a mallet between wax paper sheets. Sprinkle with salt and pepper. Heat half of the measure of butter and half the measure of oil in a large skillet. Cook chicken 4 minutes, turning once, over high heat. Do not cook longer because they'll get over-cooked and dry. Transfer to a warm serving platter. Add everything except the broth and remaining butter and oil. Cook 15 seconds stirring constantly. Stir in the broth, and continue stirring until it is smooth. Now stir in the remaining butter and oil. Pour all of this over the chicken and serve immediately.
Chicken Broccoli Bake
1 1/2 pounds boneless chicken breast -- cut into 1" cubes 1 tablespoon vegetable oil 3 cups fresh broccoli florets 1 jar Chicken Tonight Cooking Sauce for Chicken — Country French 2 tablespoons chopped fresh parsley 1 1/2 cups shredded Cheddar cheese 1 1/2 cups fresh bread crumbs 2 tablespoons melted margarine Preheat oven to 350 degrees F. In a large skillet, thoroughly brown chicken in vegetable oil; drain fat. In a medium saucepan, lightly steam broccoli about 3 minutes; drain thoroughly and set aside. Add sauce and parsley to chicken in skillet. Spoon chicken mixture evenly in an 8 × 12-inch baking dish. Top with broccoli and Cheddar cheese. Sprinkle with bread crumbs. Drizzle evenly with melted margarine. Bake, uncovered, 35 to 40 minutes or until crumbs are golden brown. Serves 6-8. Source: "Ragú" http://www.eat.com/index.html
Chicken Cacciatore
1 (3-pound) chicken -- cut up 3 tablespoons all-purpose flour 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons vegetable oil or olive oil 1/4 cup diced salt pork 1 1/2 cups sliced onions 2 cloves garlic -- minced 2 tablespoons minced parsley 1/2 teaspoon dry oregano OR 1 teaspoon chopped fresh oregano 1/2 cup chopped carrots 1/2 cup chopped celery 1 1-pound can Italian tomatoes -- chopped Salt and pepper 1/2 cup white wine 1 6-ounce can tomato paste Coat chicken in mixture of flour, salt, and pepper; set aside. Put oil in a 4- or 6-quart Presto pressure cooker. Sauté pork until crisp. Add onions and sauté until light brown; remove and set aside. Brown chicken a few pieces at a time; set aside. Pour off excess drippings; stir garlic, parsley, and oregano into remaining drippings. Return chicken and onion to pressure cooker. Add carrots, celery, tomatoes, salt, pepper, and white wine. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Place chicken on warm platter. Stir tomato paste into sauce in pressure cooker. Simmer until thickened. Pour over chicken. Makes 4 to 6 servings. Source: "National Presto Industries" http://www.presto-net.com/index.html
Chicken Cacciatore 2 Recipe By :Elizabeth Powell 1 3-pound whole chicken 1/2 cup all-purpose flour Salt Black pepper Cayenne pepper 1/4 cup olive oil 1 medium onion -- sliced thinly 1 clove garlic -- minced 1 large bell pepper -- sliced thinly 1 1-pound can Italian plum tomatoes -- coarsely chopped 1/4 teaspoon dried basil 1/4 teaspoon oregano 1/4 teaspoon rosemary 4 ounces mushrooms -- sliced Cut chicken into serving-size pieces. Season flour with salt, pepper, and cayenne. Dredge chicken in seasoned flour to coat. In a Dutch oven or similar heavy kettle, sauté onions, garlic, and bell pepper in olive oil until limp. Remove from pan. Brown chicken in same olive oil. Add cooked onion mixture and remaining ingredients to kettle. Simmer over medium-low heat until chicken is cooked through, 30-40 minutes. Serve over buttered noodles, garnished with chopped olives.
Chicken Cordon Bleu Recipe By :Elizabeth Powell 2 whole chicken breasts -- boned and skinned 1/2 cup cooked ham -- minced 1/2 cup Cheddar cheese -- grated 1/2 cup all-purpose flour Salt Black pepper 1 egg 1 cup bread crumbs 6 cups peanut oil -- for frying Cut each chicken breast in half; remove tendons. One at a time, place breast halves between two sheets of waxed paper and pound flat. Combine minced ham and grated cheese with hands. Form into four rolls to fit in middle of a flattened breast half (about 3 inches long). Place a roll on each breast half and fold breast half around it, beginning with one long side, then short sides, finishing with a long side— like an envelope. Press edges together and roll each piece as it is finished in a sheet of waxed paper while you finish with other preparations. Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water. Line up a plate with flour, a shallow dish with beaten egg, and a plate with bread crumbs. One by one, roll each piece in flour to coat, then dip in egg, coating completely, and roll in bread crumbs, pressing crumbs into egg coating. Place chicken pieces on a tray and refrigerate for one hour. Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken pieces, two at a time, in hot oil, until browned evenly and firm to the touch. Cuisine: "French"
Chicken Dijon
1/3 cup Dijon mustard -- or more if needed 2 cups fine dry breadcrumbs -- or more if needed 1 frying chicken -- cut up into pieces Preheat oven to 400ºF. Cut up chicken. Heavily coat each piece with mustard. Roll each piece in fine dry breadcrumbs. Put pieces one layer deep in roasting pan. Bake for 50 minutes.
Chicken Divan Recipe By :Elizabeth Powell 1/4 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 1/2 cup heavy cream 1/3 cup sherry Salt Black pepper 2 10-ounce packages frozen broccoli -- cooked 12 chicken slices -- cooked 1/4 cup Parmesan cheese Melt butter. Mix in flour. Add chicken broth. Bring to a boil, stirring, and cook until thick. Remove from heat and add cream, sherry, salt, and pepper. Drain cooked broccoli and place in baking dish. Pour half of the sherry sauce over the broccoli. Arrange slices of chicken on top. Pour remaining sauce over chicken and sprinkle with cheese. Bake at 350 degrees for 20-30 minutes.
Chicken Fajita Marinade Recipe By :Dee Bell MARINADE 1/3 cup Italian salad dressing 1 tablespoon liquid smoke flavoring (optional), mesquite preferable 1/4 cup Worcestershire sauce 1/4 cup soy sauce 1/8 teaspoon tabasco sauce (optional)
CHICKEN PREPARATION 10 chicken thighs -- cut up OR 1 whole chicken -- cut up OR Chicken parts -- cut up 3 tablespoons garlic salt OR 2 tablespoons Cajun seasoning salt Mix all ingredients, except the seasoning salt, together for marinade. For fajitas use skinned, boned chicken thighs. You can skin and bone them a lot cheaper than buying them prepared. Season the chicken with seasoned salt such as Cajun or Lawry's or garlic salt. Place chicken in Ziplock bag, pour in marinade, shake well, and marinate in the fridge for two hours or more. Grill over low heat and turn and baste with marinade about every five minutes. Cooking time is twenty to thirty minutes, depending on the grill. For vegetables, only marinate for about half an hour. NOTES : Try it on eggplant and mushrooms for the grill also. This marinade can be used for whole chicken, parts or fillets. Fajitas can in reality only be skirt meat from the belly of a bovine but this is an excellent substitute for the red meat version although it can be used with red meat as well.
Chicken Florentine Recipe By :Elizabeth Powell 1/2 pound fresh spinach -- stems removed, washed 4 tablespoons butter 1 whole large onion -- cut into rings 2 whole chicken breasts -- cut into 2" pieces 6 ounces mushrooms -- sliced 1/3 cup dry white wine 1 tablespoon flour 1 cup sour cream Pinch garlic powder 4 ounces sharp Cheddar cheese -- grated Steam spinach until wilted, drain and chop. Melt 2 tablespoons of butter in large skillet and sauté onions until golden. Remove onions with slotted spoon, mix with spinach and place in buttered casserole. Add 1 tablespoon butter to skillet. Brown chicken and remove to warm plate. Sauté mushrooms in remaining butter and remove to plate with chicken. Add wine to pan and then stir in flour. Slowly add sour cream and stir until hot and thickened. Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheese and bake uncovered at 350 for 20 to 30 minutes.
Chicken Kiev Recipe By :Elizabeth Powell 2 whole boneless skinless chicken breast 1/2 cup butter -- softened 1 teaspoon fresh lemon juice 1 tablespoon fresh parsley -- chopped 1 tablespoon fresh chives -- chopped 1/2 cup all-purpose flour Salt Black pepper 1 egg 1 cup bread crumbs 6 cups peanut oil Cut each chicken breast in half; remove tendons. One at a time, place breast halves between two sheets of waxed paper and pound flat. Combine butter, lemon juice, and herbs. Form into four rolls to fit in middle of each flattened breast half (about 3 inches long). Chill 1/2 hour, until firm. Place a roll of butter on each breast half and fold breast half around it, beginning with one long side, then short sides, finishing with a long side— like an envelope. Press edges together and roll each piece as it is finished in a sheet of waxed paper. Chill at least one hour while you finish with other preparations. Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water. Line up a plate with flour, a shallow dish with beaten egg, and a plate with bread crumbs. One by one, roll each piece in flour to coat, then dip in egg, coating completely, and roll in bread crumbs, pressing crumbs into egg coating. Place chicken pieces on a tray and refrigerate for one hour. Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken pieces, two at a time, in hot oil, until browned evenly and firm to the touch, about five minutes.
Chicken Marengo Recipe By :Dee Bell 1 whole frying chicken -- cut into pieces 4 cloves garlic -- crushed 2 tablespoons olive oil 1/2 small onion -- thinly sliced 1/4 teaspoon dried thyme OR 1/2 teaspoon fresh thyme 1 teaspoon salt 1/8 teaspoon black pepper 1/2 cup dry white wine 1 cup Italian plum tomatoes -- peeled, cored, chopped 1 tablespoon tomato paste 1/2 small onion -- thinly sliced 1 tablespoon butter 1/2 pound mushrooms -- sliced 3/4 cup black olives -- pitted 1/2 lemon -- juiced Sauté onions and crushed garlic cloves in a kettle or deep iron skillet in olive oil until lightly browned; remove and brown chicken pieces well on all sides. Mix together tomato paste and chopped tomatoes, stir in wine, browned onions and garlic, and seasonings (except parsley). Top chicken pieces with liquids mixture. Cover tightly and simmer for 45 minutes. As the chicken is simmering, in a separate skillet sauté the remaining onions and mushrooms in butter until golden. Add olives and lemon juice to the mixture. Add this to the top of the chicken in the kettle, cover and cook another 15 - 20 minutes. Sprinkle with parsley and serve. Or, even better, prepare this a day ahead and the flavors will be further enhanced.
Chicken Perfection Recipe By :Susan Carlisle 3 large fresh tomatoes -- each sliced into 8 wedges 1 cup peas -- thawed 1 tablespoon oil 4 boneless chicken breasts -- skinless 2 cloves garlic -- skin left on 2 cups heavy cream 1 teaspoon finely chopped parsley 1 teaspoon finely chopped basil 4 tablespoons finely chopped shallots Salt -- to taste Black pepper -- to taste 1/2 teaspoon Dijon mustard 12 ounces lasagna noodles -- cooked and kept hot 1/3 cup grated Parmesan cheese -- or more as garnish Defrost frozen peas and set in warm water. Cut each tomato into 8 wedges. Heat oil in a heavy skillet over medium high heat. Add garlic in its skin and chicken and sauté, turning once, until chicken is done; about 5 minutes per side. Remove chicken from the skillet and hold on a warm platter covered with foil. Remove the cooked garlic from its skin and mash in the pan. Add shallots and cook until tender but not brown; about 2 to 3 minutes. Add cream and continue cooking until the cream is reduced to a nice sauce. Add the parsley, basil and mustard. Season with salt and pepper to taste. Return the chicken to the pan and heat through. On individual dinner plates, divide into equal portions. For each portion, place one piece of chicken on the pasta and top with the sauce. Garnish each plate with 6 wedges of tomato evenly spaced around the plate. Space little mounds of peas between the tomato slices. Top the dish with Parmesan cheese.
Chicken Picardy with Dill Sauce Recipe By :Marcel Kerval of Cafe de France, St. Louis, MO 4 chicken breasts -- boneless, skinless 4 spinach leaves 4 leeks 4 shallots -- finely chopped 8 medium fresh mushrooms -- finely chopped Pinch salt -- to taste Pinch white pepper -- to taste 1 1/2 cups chicken stock -- in baking pan 4 fluid ounces white wine 1 cup leeks (green part only) -- sliced TO PREPARE CHICKEN PICARDY: Pre-heat oven to 375 degrees F. Prepare eight squares of aluminum foil by cutting foil into sheets (6" × 6") and buttering them lightly on the shiny side. Bone and skin chicken breasts. DO NOT HALVE. Flatten breasts between sheets of waxed paper with knife edge and place each breast on a square of foil. Soak leeks. Separate and rinse well under running water to remove sand. Finely slice green portion, allotting 1/2 green portion of a leek to each breast. Chop mushrooms, spinach leaves, and shallots, allowing 2 mushrooms per portion. Sauté this mixture very briefly (about 30 seconds) in a little butter over medium heat. Place 1/4 of mixture on each breast. Splash about 1 ounce white wine over each breast, salt and pepper to taste, and roll up each breast. Seal each breast in an aluminum foil square. Fold ends tightly to seal. Place prepared chicken into a baking pan filled with 2 or 3 inches of chicken stock and bake in a pre-heated oven for 25 minutes. Sauté cup of sliced leeks in butter over medium heat. TO SERVE: Unwrap chicken breasts and slice into 1/4-inch rounds. Pour a portion of Dill Sauce on a plate. Lay chicken rounds over sauce and garnish with sautéed leek slices and serve. DILL SAUCE:
Chicken Provençal
1 frying chicken -- quartered backbone removed (about 3 lbs.) 2 medium garlic 6 tablespoons olive oil 2 13-ounce jars marinated artichoke hearts Salt Fresh ground black pepper 2 teaspoons dried thyme 1 loaf French bread or Italian bread PREPARATION AND ASSEMBLY: Remove and discard the last two wing joints from the chicken. Break the garlic into cloves. Put the unpeeled cloves in a small saucepan with water to cover. Bring to a boil, reduce heat, and simmer until a knife easily penetrates garlic cloves, about 15 minutes. Drain and set aside. Heat 2 tablespoons oil in a large skillet until hot but not smoking. Pat the chicken pieces dry and brown them for 3 to 4 minutes on each side. Cut and oil 4 parchment or foil pouches. Center one piece of chicken on one side of each pouch, add 1/4 of the garlic cloves and artichoke hearts. Drizzle 1 tablespoon of olive oil over each piece of chicken, sprinkle lightly with salt, pepper, and 1/2 teaspoon of thyme. Mark outside of pouches to identify leg portions. Seal pouches. (Can refrigerate parchment pouches up to 4 hours; foil pouches overnight.) COOKING AND SERVING: Adjust oven rack to middle position and heat oven to 400ºF. Put pouches on a baking sheet. Bake breast portions 15 minutes and leg portions 18 minutes (18 and 20 minutes if assembled pouches are refrigerated before cooking). Slice and toast the bread. Transfer pouches to plates and carefully pierce each to permit steam to escape. Serve 4 slices of bread with each portion, spreading softened garlic on bread, if desired. Source: "Cook's Magazine September/October 1988"
Chicken Pulao
INGREDIENTS 1/2 cup butter Salt -- to taste
SET ONE 2 pounds chicken -- medium size pieces 8 mint leaves 1 cup yogurt 1 small onion -- crushed or grated 1 tablespoon ginger paste 1 tablespoon garlic paste 1/4 teaspoon turmeric 10 rose petals
SET TWO 1 cinnamon stick (1 inch) 3 cardamom 4 whole cloves
SET THREE 5 black peppercorns 1/4 teaspoon anise seed 1 pinch saffron 1 small piece nutmeg 1 tablespoon khus-khus (poppy seeds)
SET FOUR 3 cups basmati rice 1 cinnamon stick (1 inch) 2 cardamom 2 cups cream or milk of 1 medium-sized coconut 3 cups water 10 cashew nuts 2 bay leaves 1/2 cup finely chopped onion 1 tablespoon chopped green chilies Powder Set 2. Mix it with the ingredients of Set 1 and keep aside for 10 minutes. Then cook on high heat for 10 minutes or until the liquid evaporates. Remove from heat and keep aside. Powder Set 3 and keep aside. Wash basmati rice, drain water and keep aside. In a wide skillet heat butter and add cashew nuts, bay leaves, cinnamon and cardamom. When cashew nuts turn light brown add chopped onion and green chili and fry until onion turns brown. Now add rice and fry for two minutes on medium heat. Next add powdered Set 3, chicken, coconut milk and water. Stir well, cover and cook on high heat until the rice begins bubbling up for the first time. Reduce heat and let cook. Stir periodically and use a good lid to cover skillet so that aroma does not escape. Source: "Amma's Indian Recipes" http://members.tripod.com/~Amma/"
Chicken Ragoût Recipe By :Riny Bos 1 whole chicken -- reserve stock 1 onion 1/8 teaspoon mace 2 teaspoons thyme -- or more to taste 2 teaspoons whole black peppercorns -- or more to taste 8 ounces mushrooms -- quartered 6 tablespoons butter 3/4 cup white wheat flour 1 quart chicken stock -- reserved from boiling chicken 2 chicken bouillon cubes 1 teaspoon Worcestershire sauce -- or more to taste 3/4 cup whipping cream -- or more to taste Wash the chicken and remove the inside. Put the chicken in a pot and add just enough water to cover it. Add the spices (onion, mace, thyme and peppercorns). Bring to a boil and simmer 1 hour. Take the chicken out of the pot, let it cool and remove the meat. Cut the meat in pieces. Strain the freshly-made chicken stock. Keep a little over a quart and add the bouillon cubes to it. Store the rest for another use. Wash the mushrooms, boil them for 5 minutes in some broth and cut them in fourths. To make the sauce: Melt the butter on a very low heat and stir in the flour. Slowly add the chicken stock making sure to remove all flour lumps by stirring rapidly and constantly. Increase heat to medium, stirring until sauce thickens. Add to taste: pepper, Worcestershire sauce and whipping cream. Add the chicken pieces and mushrooms to the sauce. Serve immediately.
Chicken Sauté with Curry and Basil
1 clove garlic 2 tablespoons butter 4 large boned and skinned chicken breasts, about 1 1/2 pounds OR 6 medium chicken breasts -- boned and skinned Salt Fresh ground pepper 1/3 cup heavy cream 1 1/2 teaspoons curry powder 1/2 cup loosely packed fresh basil Rice (optional)
GARNISHES-USE ANY OR ALL Chopped peanuts Raisins Chutney Yogurt Chopped scallions COOKING: Chop the garlic. Melt butter in a large frying pan over medium-high heat. Sprinkle chicken with salt and pepper and cook, turning once, until golden brown, about 4 minutes. Add garlic and continue cooking for 30 seconds. Stir in 1/4 cup of the cream and 2 tablespoons water. Reduce heat to medium, cover, and simmer until chicken is cooked through, about 10 minutes. Transfer chicken to a serving plate and keep warm. Whisk in remaining cream and curry powder and bring to a simmer. Shred the basil leaves and add them to the pan. Season to taste with salt and pepper. SERVING: Pour sauce over the chicken breasts and serve with rice and curry condiments if desired. Source: "Cook's Magazine May 1988"
Chicken Siciliano Recipe By :Marybeth Bontadelli 1 whole chicken breast -- diced 1/4 cup olive oil 4 large cloves garlic -- diced 1 1/2 cups diced new potatoes 1/2 cup diced onions 1/4 cup diced green bell peppers 12 artichoke hearts -- canned and drained, or frozen and thawed
Skin, bone and dice chicken. Place in a small bowl with garlic and olive oil. Stir to coat. Let stand for 30 minutes or more. Drain some of the oil into a sauté pan and add potatoes, onion and pepper. Sauté until tender and lightly browned. Set aside. Drain remaining oil into wok and heat. Add chicken and stir fry until lightly brown and cooked through. Add artichokes and potatoes and heat and serve.
Chicken Stock Recipe By :Elizabeth Powell 1 whole chicken carcass 2 quarts water 1 carrot -- coarsely chopped 1 celery stalk 1 small onion -- quartered 1 bay leaf 1/4 teaspoon dried basil 6 whole peppercorns 1/4 cup fresh parsley -- chopped Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain.
Chicken Vegetable Stir-Fry
1 pound boneless chicken breasts -- thinly sliced 1 clove garlic -- minced 1 tablespoon vegetable oil 1 16-ounce package frozen oriental-style vegetables 1 jar Chicken Tonight Light Cooking Sauce for Chicken — Honey Mustard 1/4 cup low-sodium soy sauce 1 teaspoon grated fresh ginger OR 1/4 teaspoon dry ginger 1 teaspoon hoisin sauce Hot cooked rice Toasted sesame seeds In a large skillet, stir-fry chicken and garlic in hot vegetable oil about 10 minutes. Add vegetables, stir and cook 5-8 minutes or until vegetables are tender-crisp. Add sauce, soy sauce, ginger and hoisin sauce. Stir to mix well. Simmer covered, 5 minutes or until heated through. Serve over rice; sprinkle with sesame seeds. Source: "Ragú" http://www.eat.com/index.html
Chicken Vermont
3 pounds chicken -- cooked, bones removed, meat diced, broth reserved 1 onion -- whole 1 pound pasta shells -- cooked 1 2-ounce jar pimiento -- chopped 1 pound diced Cheddar cheese 1 cup green peas
SAUCE 4 tablespoons butter 6 tablespoons white wheat flour 2 cups chicken stock -- reserved from stewing chicken Salt -- to taste Black pepper Stew chicken with an onion until tender. Preheat oven to 350ºF. Remove meat and cut into dice, then strain broth. Combine with chopped pimiento, cheese, and peas and toss gently with cooked shell macaroni. Sauce: Combine the butter, flour, and measured amount of strained broth from the stewing chicken. Cook over medium heat until thick. Season with salt and pepper. Pour sauce over the mixture and bake covered for 1 hour. It's a crowd pleaser.
Chicken with Toasted Garlic and Mustard Cream Sauce TOASTED GARLIC
MUSTARD CREAM SAUCE
CHICKEN BREASTS
Chicken with Pesto Alfredo
1 pound boneless chicken breasts 1 tablespoon olive oil 1 14.5-ounce jar Ragú Alfredo Classic Pasta Sauce 2 tablespoons prepared pesto sauce 8 ounces bow tie pasta -- cooked and drained Brown chicken on both sides in olive oil. Cook over low heat about 20 minutes or until chicken is thoroughly cooked. In a saucepan, gently heat Alfredo sauce over low heat, stirring occasionally; add pesto to sauce and heat thoroughly. Slice cooked chicken into 1/2 inch strips; spoon sauce over hot pasta and top with chicken. Source: "Ragú" http://www.eat.com/index.html
Chicken-Mushroom Pot Pie
1 cup milk 1 cup chicken broth or bouillon 2 tablespoons cornstarch 4 cups Herb Roasted Mushrooms, Chicken and Vegetables 1 (12 ounce) package refrigerated buttermilk biscuits Preheat oven to 400ºF. In a medium saucepan combine milk, chicken broth and cornstarch. Bring to a boil over medium-high heat and boil 1 minute, stirring constantly. Stir in Herb Roasted Mushrooms, Chicken and Vegetables; heat until hot. Spoon into a 1- 1/2-quart casserole. Cut biscuits in half; arrange cutside down, on top of hot chicken mixture, covering completely. Bake until mixture is bubbling and biscuits are golden, about 20 minutes. Source: "The Mushroom Council"
Chicken/Lamb Vindaloo
SET ONE 2 teaspoons cumin 1 teaspoon black pepper 1 stick cinnamon stick (1 inch) 3 cardamom 6 whole clove 1 pinch nutmeg
SET TWO 1 pound chicken (about 450 grams) 4 dry red chilies 1/3 cup vinegar 1 teaspoon ginger paste 5 whole clove garlic 1/2 cup oil 2 medium onions 1 teaspoon sugar Salt -- to taste Cut meat into small pieces. Soak chiles in vinegar for 10 minutes. Blend until smooth: chiles, vinegar, ginger, garlic. Grind the spices in Set 1. Marinate the meat pieces in the paste, salt and ground spices for about two hours. In a skillet heat oil, fry chopped onions until brown. Drain meat from marinade and add to skillet. Fry until meat changes color and then pour in the marinade and cook on low heat until meat is tender. Add sugar before removing from heat. Source: "Amma's Indian Recipes" http://members.tripod.com/~Amma/"
Chinese Pepper Chicken Recipe By :Elizabeth Powell 3 tablespoons vegetable oil 1 tablespoon soy sauce 1 clove garlic -- minced 1 ginger root slice (1/2 inch) -- chopped 1 teaspoon cornstarch 3 boneless skinless chicken breasts -- cut in 1/2" strips 2 bell peppers -- sliced 3 celery stalks -- sliced 1/3 cup green onions -- chopped 3/4 cup water 1/2 teaspoon sugar 2 tablespoons soy sauce 2 teaspoons cornstarch 1 teaspoon sesame oil 1 tablespoon rice wine In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok. Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes. Mix remaining ingredients together in a small bowl. Add to chicken with vegetables; simmer 3 minutes. Serve over rice.
Coq au Vin
1 (3-pound) chicken -- cut up 1 onion -- sliced 1 carrot -- sliced 3 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon pepper 4 slices bacon 1/2 pound mushrooms -- sliced 1 cup red wine 1 clove garlic -- minced 2 teaspoons minced parsley 1 teaspoon chopped fresh basil OR 1/2 teaspoon dry basil 1 small bay leaf 1 (1-pound) can white onions -- drained 1/4 cup brandy Coat chicken, onion, and carrot in mixture of flour, salt, and pepper; set aside. Fry bacon in a 4- or 6-quart Presto pressure cooker until crisp; remove, crumble, and set aside. Sauté mushrooms in bacon drippings; remove and set aside. Brown chicken a few pieces at a time; set aside. Brown onions and carrots. Return all chicken to pressure cooker along with onions and carrots. Combine wine, garlic, parsley, basil, and bay leaf; pour over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm dish. Add mushrooms and canned onions to liquid and simmer until heated through; thicken if necessary. Add brandy and bacon; heat. Pour sauce over chicken and vegetables. Makes 4 to 6 servings. Source: "National Presto Industries" http://www.presto-net.com/index.html
Country French Meatballs
1 pound ground chicken OR 1 pound ground turkey 1/2 cup bread crumbs 1 teaspoon parsley flakes 1/2 teaspoon onion powder 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon nutmeg 2 tablespoons vegetable oil 1 jar Chicken Tonight Cooking Sauce for Chicken — Country French 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups frozen peas 1/2 cup sour cream 1 8-ounce package wide egg noodles -- cooked and drained In a large bowl, combine ground chicken, bread crumbs, egg, parsley, onion powder, 1/4 teaspoon salt, 1/8 teaspoon pepper and nutmeg. Form into 1 1/2" meatballs. In a large skillet, thoroughly brown meatballs on all sides in vegetable oil; drain fat. Add sauce, 1/4 teaspoon salt, 1/8 teaspoon pepper and peas. Simmer, covered, 30 minutes or until meatballs are thoroughly cooked; stir occasionally. Add sour cream, stir to mix thoroughly. Serve over hot, cooked noodles. Serves 4-6. Source: "Ragú" http://www.eat.com/index.html
Cumin Turkey Tenderloins
2 turkey tenderloins -- butterflied 1/4 cup flour 1 tablespoon cornmeal 2 teaspoons ground cumin 1/8 teaspoon cayenne pepper 1 teaspoon salt 1 tablespoon olive oil On large plate, combine flour, cornmeal, cumin, salt and cayenne pepper. Dip butterflied tenderloins into mixture, coating both sides well. In large non-stick skillet over medium-high heat, sauté coated tenderloins in oil for 3 to 4 minutes per side, until outside is golden brown and inside is no longer pink (170ºF). Remove tenderloins and place on cutting board. Thinly slice across the grain. Serve with salsa. Source: "National Turkey Federation" http://www.turkeyfed.org/
East Indian Chicken
1 (3-pound) chicken -- cut up 1 cup water 1/2 cup plain yogurt 1 tablespoon lemon juice 2 cloves garlic -- minced 2 teaspoons grated fresh ginger OR 1/2 teaspoons ground ginger 1 teaspoon turmeric 1 teaspoon salt 1 teaspoon paprika 1 teaspoon curry powder 1/4 teaspoon pepper 2 tablespoons vegetable oil or olive oil 2 teaspoons cornstarch 2 teaspoons cold water Place chicken in a single layer in a glass or pottery dish. Combine water, yogurt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper; pour over chicken and marinate at room temperature for 1 hour. Remove chicken from marinade, brushing off as much of marinade as possible (reserve marinade). Heat oil in a 4- or 6-quart Presto pressure cooker. Brown chicken, a few pieces at a time; set aside. Return all chicken to pressure cooker. Pour marinade over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken pieces to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Pour sauce over chicken. Makes 4 to 6 servings. Source: "National Presto Industries" http://www.presto-net.com/index.html
NOTES : The heart of all Indian cuisine is the masala, the combination of herbs and spices that gives each dish its individuality. One of the most commonly used masalas is a finely blended curry. The ability to mix and choose spices with subtlety is the mark of a master of Indian cookery. East Indian cuisine combines spicy and subtle flavors for unique eating pleasure. An Americanized version of an Indian meal might be East Indian Chicken served with condiments such as chutney and peanuts, along with a rice pilaf and a chopped tomato, cucumber, and yogurt salad. Round out the meal with pita bread and fresh fruit for dessert.
Georgia Country Captain Chicken
8 chicken breast halves -- boned and skinned 1 cup flour 1 1/2 teaspoons salt -- divided 1/2 teaspoon pepper 1 cup cooking oil 2 onions -- finely chopped 2 green peppers -- chopped 1 small garlic clove -- minced 1/2 teaspoon white pepper 3 teaspoons curry powder 32 ounces tomatoes 1 teaspoon chopped parsley 1/2 teaspoon ground thyme 3 tablespoons currants 1/4 pound almonds -- toasted 2 cups cooked rice In large plastic bag, mix together flour, 1 teaspoon of the salt and pepper; add chicken, one piece at a time, shaking to coat. In large fry pan, place oil and heat to medium temperature. Add chicken and cook, turning, about 15 minutes or until brown on all sides. Remove chicken from pan and keep warm. In same fry pan, place onions, green pepper and garlic; stir-fry about 5 minutes, or until onion is golden brown. Add remaining 1/2 teaspoon of the salt, white pepper, curry powder, tomatoes, chopped parsley and thyme. In large baking dish, place chicken. Pour tomato mixture over chicken (if sauce doesn't cover chicken, add a little water to fry pan to loosen pan drippings and pour over chicken). Place in 375F. oven and cook about 45 minutes or until fork can be inserted in chicken with ease. Remove chicken and place on large serving platter with hot, fluffy rice. Stir currants into tomato mixture and spoon over rice. Sprinkle chicken with almonds and serve with chutney as an accompaniment. Source: "National Broiler Council"
Grilled Chicken Breast with Corn and Tomato Salsa
6 chicken breast halves -- * see note 1/2 cup olive oil 1 teaspoon cracked black pepper 2 cloves garlic -- minced 2 sprigs rosemary 3 sprigs thyme Dijon mustard
CORN AND TOMATO SALSA 6 Roma tomatoes -- coarsely chopped, cored and seeded 1 1/4 cups fresh corn kernels -- cooked 2 tablespoons chopped jalapeño Chile 1 small red onion -- finely diced 2 tablespoons cider vinegar 1 tablespoon diced basil In small saucepan, place olive oil, pepper, garlic, rosemary and thyme. Over low heat, bring to a very warm stage (do not boil). Remove from heat and cool. Brush mustard over chicken, pour marinade over chicken, cover and marinate overnight in refrigerator. Remove chicken from oil and shake off any excess. Place on prepared grill, skin side down, about 6 inches from heat. Grill over medium heat about 12 minutes, turning once. To prepare Corn and Tomato Salsa,in food processor, coarsely chop 6 Roma tomatoes which have been cored and seeded. Stir in 1-1/4 cups cooked fresh corn kernels, 2 tablespoons chopped jalapeño Chile, 1 finely diced small red onion, 2 tablespoons cider vinegar and 1 tablespoon diced basil. Let stand about 1 hour to blend flavors. Source: "National Broiler Council"
NOTES : Chicken can be broiled if grill is not available. To serve, place chicken on plate and top with Corn and Tomato Salsa.
Herb and Garlic Parmesan Chicken
2 1/2 pounds chicken parts (Best of Fryer) (2 1/2 to 3 pounds) 1 bottle Lawry's Herb and Garlic Marinade with Lemon Juice 1 cup grated Parmesan cheese 1/2 cup unseasoned dry breadcrumbs Rinse chicken parts in cold water; pat dry. Deeply pierce chicken in several places with fork. In large resealable plastic bag, combine chicken parts and Herb and Garlic Marinade; seal thoroughly and shake to coat. Marinate in refrigerator 30 minutes. Meanwhile, in another resealable plastic bag (or in shallow plate), mix together cheese and breadcrumbs. Remove chicken from marinade, discarding used marinade. Toss chicken to coat with crumb mixture or dip chicken to coat). Spray jelly-roll pan and cooling rack with nonstick vegetable spray, arrange chicken on rack in pan. Bake in preheated 375ºF oven until meat is no longer pink and juices run clear (175º to 185ºF at thickest joint), about 50 to 55 minutes. Makes 4 to 6 servings Source: "Lawry's" http://www.lawrys.com/
Herb Roasted Mushrooms, Chicken and Vegetables
1/3 cup olive oil 3 teaspoons dried rosemary -- crushed 2 teaspoons salt 1/2 teaspoon ground black pepper 1 1/2 pounds boneless, skinless chicken breasts -- cut into 2-1/2 inch pieces 1 pound fresh white mushrooms -- halved (about 6 cups) 1 pound small red potatoes -- halved (about 3 cups) 3 medium onions -- cut in wedges (about 3 cups) 1 large red bell pepper -- cut in 2-inch pieces (about 2 cups) 6 large garlic cloves -- peeled Preheat oven to 425ºF. In a large bowl combine oil, rosemary, salt and pepper until well blended. Add chicken, mushrooms, potatoes, onions, red bell pepper and garlic; toss until well coated. Divide mixture into two baking or roasting pans. Roast until chicken and vegetables are tender, about 30 minutes, stirring occasionally and rotating pans on shelves once during roasting. Remove 4 cups mixture for Chicken-Mushroom Pot Pie (see recipe). Source: "The Mushroom Council"
Honey Fried Chicken
3 pounds meaty chicken pieces 3/4 cup honey 3/4 cup buttermilk baking mix -- or more 2 teaspoon dry mustard 1/2 teaspoon paprika Salt and pepper -- to taste Vegetable oil Coat chicken with honey; set aside. Combine buttermilk baking mix, mustard, paprika, salt and pepper; dredge chicken in mixture. Heat 1/2 inch oil to 375ºF in a 12-inch skillet over medium heat. Carefully place chicken in hot oil and cook about 5 minutes or until underside of chicken is golden; turn chicken pieces and cook about 5 minutes, turning as needed. Reduce heat to low and cook 7 to 10 minutes longer or until juices run clear. Remove chicken; drain on paper towels. Serves 4-6 Source: "The National Honey Board" http://www.honey.com/
Honey Mustard Chicken Casserole 1 pound boneless chicken breasts 1 tablespoon vegetable oil 2 cloves garlic -- minced 1 jar Chicken Tonight Light Cooking Sauce for Chicken — Honey Mustard 1 pound red potatoes -- boiled and thinly sliced 1 10-ounce package frozen broccoli spears -- cooked and drained 1/2 cup shredded low-fat Cheddar cheese Preheat oven to 350 degrees F. In a large skillet, lightly brown chicken in oil on both sides. Add garlic and sauté lightly. Add sauce; simmer, covered, 20 minutes over low heat. Place cooked potato slices evenly in an 11 × 7-inch baking dish. Spoon chicken and sauce over potatoes. Evenly layer broccoli over chicken. Top with Cheddar cheese. Bake, covered, 30 minutes or until bubbly. Serves 4-6. Source: "Ragú" http://www.eat.com/index.html
Hyderabadi Biryani
INGREDIENTS 1/2 cup butter Salt -- to taste
SET ONE 2 pounds chicken -- medium-size pieces 8 mint leaves 1 cup yogurt 1 small onion -- crushed or grated 1 tablespoon ginger paste 1 tablespoon garlic paste 1/4 teaspoon turmeric 10 rose petals
SET TWO 1 stick cinnamon stick (1 inch) 3 cardamom 4 whole clove
SET THREE 5 black peppercorns 1/4 teaspoon anise seed 1 pinch saffron 1 small piece nutmeg 1 tablespoon khus-khus (poppy seeds)
SET FOUR 3 cups basmati rice 1 stick cinnamon stick (1 inch) 2 cardamom 2 cups cream or milk of 1 medium-sized coconut 3 cups water 10 cashew nuts 2 bay leaves 1/2 cup finely chopped onion 1 tablespoon chopped green chiles Powder Set 2. Mix it with the ingredients of Set 1 and keep aside for 10 minutes. Then cook on high heat for 10 minutes or until the liquid evaporates. Remove from heat and keep aside. Powder Set 3 and keep aside. Wash basmati rice, drain water and keep aside. In a wide skillet heat butter and add cashew nuts, bay leaves, cinnamon and cardamom. When cashew nuts turn light brown add chopped onion and green chili and fry until onion turns brown. Now add rice and fry for two minutes on medium heat. Next add powdered Set 3, chicken, coconut milk and water. Stir well, cover and cook on high heat until the rice begins bubbling up for the first time. Reduce heat and let cook. Stir periodically and use a good lid to cover skillet so that aroma does not escape. Source: "Amma's Indian Recipes" http://members.tripod.com/~Amma/"
Hyderabadi Layered Biryani
SET ONE 1 pound chicken/lamb -- medium-sized pieces 1 teaspoon red chili powder 1 cup yogurt 2 bay leaves 4 whole clove 1 stick cinnamon stick (2 inch) 4 cardamom 1/4 teaspoon black pepper powder 1/4 teaspoon cumin seed powder 1/4 teaspoon shajeera 1 pinch saffron 2 teaspoons butter 10 mint leaves -- crushed into a paste Salt -- to taste
SET TWO 2 cups basmati rice 8 cups water
SET THREE 1 stick cinnamon stick (1 inch) 2 cardamom 2 whole clove 1 teaspoon dried pomegranate seeds (anar dhana) 1 teaspoon coriander seeds Powder Set 3 and keep aside. In a skillet heat butter and add cloves, cinnamon, cardamom, bay leaves, and fry for one minute on medium heat. Next add black pepper powder, cumin seed powder and fry for one minute. Now add yogurt, red chili powder, meat pieces and powdered Set 3 and fry for five minutes on high heat. Reduce heat to low, add half cup of water, cover tightly and let cook until liquid evaporates. Now add mint leaves paste, stir, remove from heat and keep aside. Wash basmati rice, add 8 cups of water and let soak for 15 minutes. Later, add 1 teaspoon salt, 1 teaspoon oil and cook on medium heat until the rice is more than half done. Now add 1 cup cold water, remove from heat and drain water completely from pot. Cover well and keep aside. In a deep, wide skillet (preferably nonstick) heat a teaspoon of butter and when the butter is melted remove from heat. Spread in a layer half of the previously cooked rice. On top of this spread the meat curry in a thin layer. Spread the remaining rice on top of the meat curry. Spread the remaining meat curry over the rice. Cover tightly and put the skillet back on low heat. Let cook for 12-15 minutes without letting any air escape. Source: "Amma's Indian Recipes" http://members.tripod.com/~Amma/"
NOTES : Always serve this dish hot. It's very important that the meat curry is made first and then kept aside, because the rice and curry must be combined immediately after the rice is cooked.
Ol' Virginia Peanutty Chicken Bites
1 1/2 cups finely chopped roasted shelled Virginia-type peanuts 1/4 cup cornstarch 1/2 teaspoon sugar 1/4 teaspoon powdered ginger 2 tablespoons lemon juice 2 egg whites -- lightly beaten 2 whole chicken breasts -- skinned and boned Put chopped peanuts in a 9-inch pie plate. In a small bowl, combine cornstarch, sugar, and ginger; blend in lemon juice and egg whites. Cut chicken into thin slices. Dip slices in egg mixture, then roll in peanuts to coat. Cook 3 or 4 Chicken Bites at a time in deep fryer until desired browness is reached (about 2 minutes), turning once. Remove from oil, and drain on absorbent paper. Repeat until all Bites are cooked. May be served with peach sauce. Source: "National Presto Industries" http://www.presto-net.com/index.html
Oriental Grilled Chicken Recipe By :Elizabeth Powell 2 boneless, skinless chicken breasts 1/2 cup soy sauce 2 teaspoons brown sugar 1/2 cup rice wine 1 tablespoon sesame oil 1 tablespoon scallions -- chopped 1 1/2" ginger root slice -- chopped Cut chicken breasts in half. Mix remaining ingredients together in a shallow pan large enough to hold breasts in one layer. Place breasts in marinade, turning to coat and rubbing marinade into breasts. Marinate at least one hour and as long as overnight. Grill chicken over hot coals or under broiler. Strain marinade, bring it to a boil, and serve it with chicken.
Parmesan Seasoned Turkey Cutlets
1/4 cup grated Parmesan cheese 1/4 teaspoon Italian seasoning 1/4 teaspoon seasoned salt 1/4 teaspoon ground black pepper 1 package 99% Fat Free Butterball® Turkey Breast Cutlets Combine cheese, Italian seasoning, salt and pepper in small dish. Place cheese mixture on plate and coat each cutlet. Spray large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add several cutlets and cook until no longer pink, about 2 minutes per side. Keep cooked cutlets warm. Wipe out skillet, spray again and continue cooking remaining cutlets. Serve over hot angel hair pasta with prepared spaghetti sauce, if desired. Source: "The Butterball Turkey Company" http://www.butterball.com/ Copyright: "© 1998 Butterball Turkey Company"
Pete's Fried Chicken
2 whole chickens -- cut up into frying parts 2 stalks celery -- diced 2 carrots -- diced 1 bay leaf 1 small onion -- diced
COMBINE TO SOAK BEFORE BREADING: 1 cup milk 1 egg -- beaten Dash pepper Dash salt 1 teaspoon baking powder 5 1/2 cups all-purpose flour
COMBINE FOR SECOND BREADING: 1 egg -- well-beaten Water Simmer chicken pieces with celery, carrots, onion, bay leaf and water to cover for about 15 minutes. Remove chicken, cool and drain. Mix egg and milk and place in deep dish; add chicken and refrigerate for 30 minutes. Remove chicken, shake in coating mixture of flour, salt, pepper and baking powder. Dip in egg wash (one egg beaten with water). Shake chicken pieces again and fry till golden brown and crispy.
Poulet Cocotte Grandmere
1 tablespoon olive oil (1 to 2 tablespoons) 1 3-pound chicken (3 to 3 1/2 pounds) 2 ribs celery -- coarsely chopped 2 carrots -- coarsely chopped 1 medium onion -- peeled and thickly sliced 1/2 cup dry red wine 1 lemon 5 cloves garlic -- peeled Several sprigs fresh rosemary Salt and pepper to taste
To finish the dish: 1 small bag (1 lb) peeled carrots 8 small red potatoes -- halved 6 small shallots -- peeled and trimmed Wash, and dry the chicken. Slice the lemon in 5 or 6 pieces and place it and half the onion in the cavity. Truss the chicken. In a 4 liter or larger pressure cooker, heat oil over medium high heat. Add the chicken and turn as needed to brown on all sides. Reduce heat if the oil begins to burn. When browned, carefully lift the chicken out of the pot and set aside on a platter. Discard excess oil and add the wine, scraping up any brown bits left inside the bottom of the pan. Add a bit more oil and the remaining vegetables to the pan and place the chicken on top. Top the chicken with salt, pepper and the rosemary. Close the cover and bring pressure to the second red ring over high heat. Adjust the heat to maintain pressure at the second red ring. Cook 5 minutes per pound. Use Fingertip Release Method to release the pressure without cooling the pot. Remove the chicken and place on a heated platter to carve. Remove the rosemary stems from the sauce. Using a fat skimmer, remove excess grease from cooking liquid. Purée the vegetables with resulting broth to make a sauce for the chicken. (I like to use a hand blender for this.) Place the sauce back in the cooker and add the carrots, shallots and potatoes. Close the cover and bring pressure to the second red ring over high heat. Adjust the heat to maintain pressure at the second red ring. Cook 4 minutes. Use Cold Water Release Method. Check consistency of the sauce and reduce to thicken as needed to intensify flavor. Taste and correct seasoning. Place chicken pieces back in the sauce to warm them slightly if needed, otherwise, nap the sauce over the chicken. Serves 3 - 4. Variation: Just before serving, pour 1/4 cup flaming brandy over the sauce in the pot to add a richness to the sauce. Source: "Recipe courtesy of Robin McKenzie, Kuhn Rikon Corporation" http://www.eurocooking.com/kuhnrikon/index.html Copyright: "© Kuhn Rikon"
San Francisco Chicken
3 pounds chicken -- cut into serving pieces 1 cup water 1 green pepper -- cut into thin strips 1 onion -- cut into thin strips 1/2 teaspoon grated orange rind 1/2 cup orange juice 2 tablespoons sherry 2 tablespoons soy sauce 1/8 teaspoon ginger 1 tablespoon brown sugar 2 teaspoons margarine 1 tablespoon cornstarch 1/4 cup slivered almonds Place chicken on rack in a 4- or 6-quart Presto pressure cooker. Add water. Cover with green pepper, onion, and grated orange rind. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Meanwhile, prepare orange sauce by mixing together orange juice, sherry, soy sauce, ginger, brown sugar, margarine, and cornstarch. Cook over medium heat until thickened, while stirring constantly. Remove chicken and vegetables to heated platter. Spoon orange sauce over chicken and sprinkle with slivered almonds. May be garnished with orange slices. Source: "National Presto Industries" http://www.presto-net.com/index.html
Sautéed Chicken with Gewürztraminer, Leeks, and Grapes Recipe By :Pierre Pollin of Le Titi de Paris, Arlington Heights, IL 3 2-pound chickens -- boned 1 pound leeks -- cleaned and julienned 1/2 pound seedless grapes -- halved 7 tablespoons butter 3 tablespoons shallots -- minced 3 cups Gewurztraminer 1/4 cup heavy whipping cream 1/4 cup Cognac 3 cups chicken stock 1 small carrot -- chopped 1 small onion -- chopped 1 teaspoon fresh thyme 1 medium tomato -- peel, seed, chop STEP ONE: The Chicken-- Bone the chicken; set aside the meat. Chop the carcass and sauté in 3 tablespoons butter until browned. Add the carrot, onion, and shallots; sauté a few minutes. Add wine, cognac, chopped thyme, and the chopped tomato. STEP TWO: The Sauce-- Reduce to 2 tablespoons liquid. Add chicken stock; reduce to 1/2 cup liquid. Remove the bones. Add cream, bring to a boil, and strain. Season to taste. Keep warm. STEP THREE: Sauté the chicken in 3 tablespoons butter. Transfer to oven with pan drippings and bake at 400 degrees F for 15 minutes. Remove the chicken and tent with foil. STEP FOUR: Using the pan juice, sauté leeks for 5 minutes and remove. Using remaining 1 tablespoon butter, sauté grapes for 1 minute to heat. STEP FIVE: To assemble, divide leeks among 6 plates. Place chicken atop leeks. Nap with sauce and garnish with grapes.
Spicy Chicken and Hazelnut Enchiladas
1 pound fresh tomatillos OR 1 12-ounce can tomatillos 2 cloves garlic -- peeled 2 jalapeño peppers -- seeded 2 tablespoons cilantro leaves 2 tablespoons onion 1/3 cup sour cream 1/3 cup plain yogurt 1 tablespoon honey 1/4 teaspoon salt 1/3 cup canned diced green chilies 6 corn tortillas 2 cups cooked shredded chicken 2 cups shredded Jack cheese 1 cup roasted and chopped Oregon hazelnuts If using fresh tomatillos, prepare by washing and removing husks. Place in saucepan, cover with water and simmer until tender, about 5 to 7 minutes; drain. If using tomatillos, drain and discard liquid. For sauce, mince garlic, jalapeños, cilantro and onions in food processor or blender. Add drained tomatillos, sour cream, yogurt, honey and salt; purée. Mix in green chilies and set aside. Soften tortillas either by frying on both sides in a small amount of vegetable oil, by wrapping in foil and placing in hot oven until hot, or by placing in microwave oven until heated. In the center of each tortilla, place about 2 tablespoons each of chicken, sauce and cheese. Add about 2 teaspoons chopped hazelnuts. Pour 1/4 of the sauce in the bottom of a greased 9×12-inch baking dish. Place filled enchiladas in dish and pour remaining sauce over top. Sprinkle with remaining cheese and then with hazelnuts. Bake in a 350º oven until heated through, about 20 minutes. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" http://www.teleport.com/~nuts/index.html
Stuffed Chicken Breasts
4 skinless and boneless chicken breast halves (about 1 pound) -- pounded to 1/4-inch 1/2 teaspoon ground black pepper -- divided 1/4 teaspoon salt 1 cup cooked brown rice -- (cooked in chicken broth) 1/4 cup finely diced fresh tomatoes 1/4 cup finely shredded Mozzarella cheese (1 ounce) 3 tablespoons toasted rice bran* 1 tablespoon chopped fresh basil 1 tablespoon olive oil Season insides of pounded chicken breasts with salt and 1/4 teaspoon pepper. Combine rice, tomatoes, cheese, bran, basil and remaining 1/4 teaspoon pepper. Spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden picks. Wipe off outsides of chicken breasts with paper towel. Heat oil in a large skillet over medium-high heat. Cook stuffed chicken breasts in hot oil 1 minute on each side or just until golden brown. Transfer chicken to shallow baking pan. Bake at 350 degrees 8 to 10 minutes. Let stand 5 minutes before slicing. Source: "The Rice Council" http://www.usarice.com/domestic/recipes/"
NOTES : *To toast rice bran, spread on baking sheet and bake at 325 degrees 7 to 8 minutes.
Sweet 'n Sour Chicken
1 3-pound chicken -- cut up 1 tablespoon vegetable oil or olive oil 1/2 cup sliced celery 1 green or red pepper -- cut into chunks 1 20-ounce can pineapple chunks -- drained and juice reserved 1 cup reserved pineapple juice (add water if necessary) 1/4 cup brown sugar 1/2 cup vinegar 2 tablespoons soy sauce 1 tablespoon catsup 1/2 teaspoon Worcestershire sauce 1/4 teaspoon ground ginger 2 tablespoons cornstarch 2 tablespoons cold water
STEAMED RICE 1 cup long grain white rice 1 1/2 cups water 1 cup water Heat oil in a 4- or 6-quart Presto pressure cooker. Brown chicken a few pieces at a time; set aside. Return all chicken to pressure cooker; add celery and green pepper. Combine pineapple juice, brown sugar, vinegar, soy sauce, catsup, Worcestershire sauce, and ginger; pour over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Add pineapple chunks and heat. Pour sauce over chicken. Serve with rice. Steamed Rice: Combine rice and 1 1/2 cups water in metal bowl. (Use a 5-cup capacity bowl, 3 inches high or less, which will fit loosely into a 4- or 6-quart Presto pressure cooker.) Place 1 cup water, cooking rack, and bowl in Presto pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 5 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Open pressure cooker and allow rice to steam, uncovered, 5 minutes. Makes 4 to 6 servings. Source: "National Presto Industries" http://www.presto-net.com/index.html
Tangy Chicken Breasts with Citrus Sage Sauce
2 pounds boneless skinless chicken breast halves (8 halves) 6 ounces frozen lemonade concentrate -- thawed 1/2 cup honey 1 teaspoon crushed dried sage leaves 1/2 teaspoon lemon juice 1/2 teaspoon crushed dried thyme leaves 1/2 teaspoon dry mustard Rinse chicken breasts under cold water and pat dry with paper towels; place in shallow baking dish. Combine remaining ingredients in small bowl. Pour half the sauce over chicken and bake at 350ºF 20 minutes. Turn chicken and pour remaining sauce over top. Bake 15 to 20 minutes more or until chicken is no longer pink in center. Source: "The National Honey Board" http://www.honey.com/
Tejas Smoked Turkey Salad with Almond-Anaheim Dressing Recipe By :Mark Haugen of Tejas, Minneapolis, MN 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 2 poblano peppers 2 pounds smoked turkey breasts -- diced in 1/2" pieces 2 celery stalks -- diced in 1/2" pieces 1/2 Dash salt -- to taste 1/2 Dash black pepper -- freshly ground 1/4 cup blanched almonds -- toasted, slivered 4 ounces honeydew melon -- sliced 4 ounces peach slices 4 ounces apple slices 4 ounces blackberries or other berries 4 ounces grapes STEP ONE: Roast all peppers and chiles over an open flame until the skin blisters. Then place them in a covered bowl or plastic bag until the skin begins to loosen. Peel, seed, and cut into 1/2-inch dice. Combine diced peppers, turkey, and celery in a large bowl. Season with salt and pepper to taste. STEP TWO: To make dressing, please refer to the recipe "Almond-Anaheim Dressing" in this cookbook. STEP THREE: Toss salad with dressing and adjust seasonings to your preference. Serve salad sprinkled with toasted almonds and garnished with fresh fruits.
Teriyaki Cutlets
4 turkey breast cutlets or breast steaks 1/4 cup soy sauce 1/4 cup water 1/4 cup brown sugar 1 teaspoon lemon juice 1 teaspoon ground ginger 1 garlic clove -- minced Combine all sauce ingredients, stirring well to dissolve sugar. Marinate cutlets for 30 minutes to 2 hours in 1/2 of the sauce, saving the other half for basting. Barbeque or broil cutlets (4-6 minutes per side) brushing often with reserved marinade. Source: "BC Turkey Marketing Board" http://www.uniserve.com/bcturkey/core.html
Thai Turkey Ribbons
1 pound boneless turkey breast 2 tablespoons peanut butter 2 tablespoons soy sauce 2 tablespoons rice vinegar OR 2 tablespoons lemon juice 2 tablespoons brown sugar 1 tablespoon hoisin sauce 2 teaspoons sesame oil 1 tablespoon cilantro -- chopped Cut turkey into 16-20 long, thin (1/8" —1/4") pieces. Thread on to 8 skewers. Combine all remaining ingredients in a bowl. Mix well. Brush sauce over turkey ribbons, coating both sides of meat. Place skewers on greased grill, or broil for 4-6 minutes or until turkey is no longer pink. Serve with rice and stir-fried vegetables. Source: "BC Turkey Marketing Board" http://www.uniserve.com/bcturkey/core.html
Tomato Cajun Chicken Salad
1 1/2 tablespoons lemon juice 2 cloves garlic -- minced 1/2 teaspoon thyme 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon cayenne pepper 1/2 cup non-fat plain yogurt 3 cups cubed cooked chicken 1 cup thinly sliced green onion 1/2 cup diced green bell pepper 1/2 cup diced celery 3 cups seeded and diced fresh California tomatoes (about 1 1/2-pounds) Combine lemon juice and next five ingredients. Beat in yogurt. Gently fold chicken and next 3 ingredients into dressing. Chill. Just before serving, fold in tomatoes. Source: "California Tomato Commission" http://www.tomato.org
Turkey Fajitas
3/4 pound boneless, skinless turkey thigh 1 tablespoon vegetable oil 2 cloves garlic -- minced 1/4 cup lemon juice 1/2 teaspoon chili powder 1/2 teaspoon oregano 1/4 teaspoon thyme 1/4 teaspoon cumin 1/4 teaspoon pepper 3/4 cup red onion -- sliced 1 sweet red pepper -- sliced 1/2 teaspoon Tabasco sauce 8 soft flour tortillas
GARNISHES Salsa Sour cream Guacamole Shredded lettuce Grated cheese Jalapeño peppers Cut turkey into long thin strips approximately 2" × 1/4". In a non-stick skillet heat oil over high heat. Add garlic and meat. Sauté for 2-3 minutes to brown turkey. Add lemon juice, seasoning, onion and red pepper. Cook for 2-3 minutes on medium stirring constantly. Add Tabasco sauce and mix well. Lower heat and cover to keep warm. Heat tortillas for 3-4 minutes in the oven or 30-40 seconds (for 8 tortillas) in the microwave. To serve, spread 1 tablespoon sour cream, guacamole and salsa on tortilla. Add a layer of lettuce and cheese, then add turkey mixture to the middle of fajita. Top with jalapeños if desired. Roll tortilla from one side folding over one edge to hold mixture in place. Source: "BC Turkey Marketing Board" http://www.uniserve.com/bcturkey/core.html
Turkey Parmigiana
1 pound cooked Butterball® boneless breast of turkey -- cut into 4 to 6 slices, 3/8-inch thick 2 eggs -- slightly beaten 1 tablespoon water 2 teaspoons oil 1/2 cup seasoned dry bread crumbs 3/4 cup grated Parmesan cheese -- divided Oil 2 1/2 cups spaghetti or marinara sauce 2 teaspoons oregano leaves 3/4 cup shredded Mozzarella cheese Combine eggs, water and 2 teaspoons oil; set aside. Combine bread crumbs and 1/2 cup Parmesan cheese. Dip turkey slices into egg mixture, then coat with bread crumb mixture. Heat oil in heavy skillet. Brown turkey slices over medium heat, 2 to 4 minutes per side. Layer turkey in 11 × 7-inch baking pan. Combine spaghetti sauce and oregano; pour over turkey. Top each turkey slice with Mozzarella cheese and remaining Parmesan cheese. Bake in 350ºF oven 20 to 25 minutes or until cheese melts. Source: "The Butterball Turkey Company" http://www.butterball.com/ Copyright: "© 1998 Butterball Turkey Company"
Turkey Puffs
2 cups chopped or ground leftover turkey 1/2 cup mayonnaise 2 tablespoons parsley -- chopped 1/2 teaspoon salt 1/8 teaspoon pepper 8 slices bread 3 eggs -- beaten 1 1/2 cups milk 1/4 teaspoon salt 1/4 teaspoon poultry seasoning Combine turkey, mayonnaise, parsley, 1/2 teaspoon salt and pepper. Place 4 slices of bread on a greased 9 inch square baking pan. Spread turkey mixture over bread and top with additional 4 slices of bread. Combine eggs, milk, 1/4 teaspoon salt and poultry seasoning. Pour over sandwiches and let stand in refrigerator for at least one hour. Bake at 350 Deg. for 45-50 minutes. Let stand for five minutes, then slice into six servings. Source: "BC Turkey Marketing Board" http://www.uniserve.com/bcturkey/core.html
Turkey Scallopini Recipe By :Jerry Lindelef 1 pound turkey breast -- sliced thin 3/4 cup all-purpose flour 2 tablespoons oil 1/4 cup butter 1/2 lemon -- juiced 1 tablespoon (heaping) capers -- drained Salt -- to taste Pepper -- to taste This dish doesn't take long to assemble, but it is imperative that all the ingredients are pre-measured and that you work very quickly to prevent overcooking the thin turkey breast slices. Heat the oil and half the measure of butter in skillet. Spread flour on a dinner plate and dredge turkey breast slices. When oil/butter is sizzling, quickly sauté slices until browned on both sides (should take a minute or less). The slices should not be crowded in skillet, so you will have to do this in two or three batches. Keep the cooked slices in a covered platter, salting and peppering to taste. Remove pan from heat and quickly add the lemon juice and capers to the pan drippings and the remaining measure of butter. Return to heat and add the turkey slices, one at a time, swirling on both sides Briefly to cover with sauce and to warm. Do not overcook! NOTES : A delicious variation on the classic veal piccata for those who shun veal for ethical or economic reasons. (Sorry, it has no less fat than the original!)
Turkey Tetrazzini Recipe By :Elizabeth Powell 1/2 cup butter 1/4 cup flour 3 cups chicken broth 1/2 cup sherry 1/2 cup heavy cream 1/2 teaspoon oregano 1/2 cup Parmesan cheese 2 tablespoons olive oil 2 cloves garlic -- minced 1 cup scallions -- sliced 1/4 cup fresh parsley -- chopped 12 ounces mushrooms -- sliced thin 12 ounces spaghetti 2 cups cooked turkey Salt Melt 1/4 cup butter in a heavy saucepan. Stir in flour and cook 1 to 2 minutes, but do not brown. Add broth, sherry, cream, and oregano. Cook, stirring constantly, until sauce comes to a boil. Add 1/4 cup Parmesan cheese, stirring until melted. Remove from heat and set aside. Melt remaining butter with oil in skillet. Add garlic, scallions, parsley, and mushrooms and sauté until mushrooms are brown. Remove from heat. Cook spaghetti according to package directions until al dente. Drain well. Combine sauce, mushrooms, spaghetti, and turkey; season with salt to taste. Pour into greased casserole and sprinkle with remaining cheese. Bake at 375 degrees for 15 minutes, or until bubbly.
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