Poultry
Cajun Chicken
3 whole chicken breasts8ozfettucini noodles½T butter ½C whipping cream¾C Parmesan cheese d old bay seasoning (Lawreys) d garlic salt d ground pepper d cayenne pepper d Cajun seasoning.Cut chicken into chunks. Fry in oil and butter. Shake on pepper, garlic. Cook noodles. Add Bay seasoning and Cajun seasoning. Cook until chicken is done. Heat butter and cream slowly. Whisk in Parmesan. Pour over noodles and chicken. mix together.
Cajun Seasoning
3T salt2T garlic salt3T black peppercorns1T cayenne pepper1T oregano3T paprika1T onion powderMix in a food processor.
Keys: poultry, dinner, entertaining, Cajun
Chicken & Dumplings
5lbstewing chicken cut up 4eacelery cut up 1eacarrot sliced 1easmall onion cut up 2easprig parsley 1eabay leaf 2t salt ¼t pepperIn Dutch oven or large kettle add water to chicken to cover. Add celery and next 6 ingredients. Cover; bring to boiling. Reduce heat; simmer till meat is tender, about 2 1/2 hours.
Prepare homemade dumplings; drop from tablespoon directly onto chicken in boiling stock. Cover tightly; return to boiling. Reduce heat; do not lift cover. Simmer 12-15 minutes.
Remove dumplings and chicken to platter; keep hot. Strain broth. In saucepan bring the 4 cups broth to boiling. Stir 1 cup cold water into flour; gradually add to broth, mixing well. Cook and stir till thick and bubbly. Stir in 1 1/2 teaspoons salt and 1/8 pepper. Pour over chicken and dumplings.
Homemade Dumplings
½C all purpose flour 1½t salt1/8t pepperStir 1 cup flour with 2 teaspoons baking powder and 1/2 teaspoon salt. Mix 1/2 cup milk and 2 tablespoons snipped parsley to flour mixture, Stir to moisten.
Serves: 6 to 8
Keys: main dish, dinner, home-style
Chicken & Saffron Rice
3lbchicken fryer cut up 1eaclove garlic ¼C salad oil 1C uncooked long grain rice 1ea(12 oz) vegetable juice cocktail ¾C water 1ea3 oz) can mushrooms, undrained 1C chopped celery 1C chopped onion 1t salt ¼t pepper 1t marjoram, crushed1/3C pitted ripe olives d pinch of saffron 1C frozen peas 1eatomato, cut into wedgesSeason chicken pieces with salt. Heat garlic in oil. Brown the chicken slowly in hot oil;
remove chicken from skillet. Add rice; brown stirring occasionally. Stir in the vegetable juice, water, undrained mushrooms, chopped celery, onion, salt, pepper, marjoram, saffron, and olive halves. Bring to boiling. Turn mixture into a 13x9x2 inch baking dish. Top with the browned chicken pieces. Cover dish tightly with foil. Bake in a moderate oven 375 degrees. Uncover and sprinkle thawed peas around chicken. Top with tomato wedges; season with salt and pepper. Cover dish again and bake 15 minutes longer.
Serves: 6
Keys: Main dish, dinner, easy, casserole
Chicken Breast with Cream Sauce
4eachicken breasts deboned3T butter or margarine1T minced shallots8ozfresh mushrooms1C fresh chicken stock or bouillon¼C whipping cream1t flourIn a large heavy frying pan melt margarine and sauté chicken breast for 2 minutes on each side. Add shallots and mushrooms and sauté for 1 minute. Add chicken stock and cover; simmer for 10 minutes. Remove cover and cook stock down to 1/4 cup or less. Remove breasts and add chicken stock. Do not let boil. Sprinkle flour into sauce and stir until thickened. Place breast on individual plates and pour sauce over. Garnish with fresh parsley or paprika.
Serves: 4
Keys: Main dish, dinner, entertain, easy
Chicken Breast with Pecans & Apples
4 chicken breast, skinned & deboned 2ozbutter 1T butter 1t ground mace d salt and milled pepper 1ozonion finely chopped 4ozwhite w ne or cider1/3ptsingle cream 2eaapple peeled cored and cut into six wedges 10eapecan halves 1eajuice from lemonIn a heavy frying pan melt and evenly heat the oil and 1 oz of butter until foaming. Fry the chicken pieces over a medium heat for 3-4 minutes on each side, seasoning with mace, salt and pepper as they cook, and turning them at 1 minute intervals. Remove the pieces to a warm serving dish.
Add onion to pan and soften without letting it take on too much color. Pour in the wine and let it bubble until reduced to 1/8 pint. Add the cream. Lower the heat and allow the sauce to bubble, stirring it until it is the consistency of pouring cream; if too thick add a spoonful of stock or water. Season again if necessary, adding a good squeeze of lemon juice.
Heat 1/2 teaspoon of butter in a small pan, add the pecans, salting them lightly as you warm them through and crisp them. Melt the remaining ounce of butter in another frying pan or other shallow pan. Add the apple pieces in one layer, season lightly with salt, pepper, a prepared in advance and put to warm through in the oven at the last dredge or two of ground mace and a tablespoonful of lemon juice. Lower the heat cover and cook until tender (whisk residue juices into the sauce). The apples and pecans can be minute. To serve, spoon the sauce over the chicken pieces, and arrange the apple and pecans over.
Serves: 4
Keys: main dish, dinner, entertain, English
Chicken Broccoli Casserole
4 deboned chicken breasts2pk frozen broccoli1C mayo 2cancream of chicken soup1T lemon juice½t curry powder2T butter½C bread crumbs1C shredded cheddar cheesePreheat oven to 350. Simmer chicken breasts in 1 cup of water until tender. Cook broccoli according to package instructions, drain and place broccoli in bottom of a 3 qt casserole. Cut chicken into pieces and layer over broccoli. Mix the mayo, soup, lemon juice, and curry powder. Pour over chicken and broccoli. Melt butter and toss with bread crumbs, sprinkle over top with the cheddar cheese. Bake 25 minutes. Serve over hot rice.
Serves: 6 to 8
Keys: main dish, dinner, home-style
Chicken Piccata
4eachicken breasts skinned, boned & halved ½C flour 1½t salt ¼t fresh ground pepper paprika ¼C clarified butter 1T butter 1T olive oil2-4T dry Madeira wine or water 3T fresh lemon juice ealemon slices3-4T capers (optional) ¼C minced fresh parsley (optional)Place chicken breast between 2 sheets of wax paper and pound them until thin (about 1/4 inch). Combine flour, salt pepper and paprika in bag. Add breast and shake to coat well, remove and shake off excess.
Heat butter and olive oil in large skillet until bubbling. Sauté chicken breast a few at a time, 2 to 3 minutes on each side. Do not overcook. Drain on paper towels and keep warm.
Drain off all but 2 tablespoons of butter and oil. Stir in Madeira or water into drippings, scraping bottom of skillet to loosen any browned bits. Add lemon juice and heat briefly. Return chicken to the skillet, interspersing with lemon slices & capers. Sprinkle with minced parsley. This dish goes will with fettuccine and cooked broccoli dressed with olive oil and lemon juice and a sprinkling of pine nuts. A chilled Soave or Gewurztraminer is a good wine choice.
My mother took this recipe from me, used water in place of wine, then left out the capers. Soon the whole family called it Gram's Lemon Chicken.
Serves: 4
Keys: main dish, dinner, Italian, pasta
Dijon Chicken
4 chicken breasts deboned and skinned 4TDijon mustard 4Tred wine vinegar ½tsalt 2 cloves garlic ¼tbasil ¼tpepper 3 drops of hot sauce 1Tgrated onion12Tcooking oilCombine mustard and vinegar in blender. Add salt, garlic, basil, pepper, hot sauce and onion; blend. With machine running, add oil, one tablespoon at a time. Chill. Keeps well for several weeks.
You can broil, steam, poach, bake, grill the chicken. Serve sauce in a small container for dipping.
Serves: 4
Keys: easy, chicken, low fat
Half Chicken Hungarian
5lbyoung chickens, cut up½T salt¼lbbutter1ealarge onion diced2t Hungarian paprika1T flour1C stock or bouillon1T heavy cream3C hot cooked rice2T minced fresh dillRinse chicken, pat dry, and cut in halves. Season with salt and place in covered bowl in
refrigerator 30 minute.
Heat butter in deep pot or Dutch oven until light brown. Cook the onion until transparent; stir in paprika. Add the chicken. Cook slowly until golden, then cover and continue cooking for 45 minutes, or until tender. Sprinkle with flour. Add stock or bouillon and cream. Cover pot and let boil 15 minutes. Remove chicken to warmed serving dish. Garnish with mounds of hot rice. Cook sauce down and pour over chicken. Sprinkle with dill.
Serves: 4
Keys: main dish, dinner, entertain, Hungarian
Italian Chicken & Pasta
1lbboneless skinless chicken½C flour d salt to taste d pepper to taste2T oil1ea16 oz can Italian Pasta Sauce1lbfettucini noodlesCut chicken into bite size chunks. Mix flour, salt and pepper in a bag and shake chicken chunks until coated. Heat oil in medium size fry pan and brown chicken. Stir in pasta sauce and simmer until done. Serve over pasta.
Serves: 4
Keys: pasta, easy, chicken
Parslied Chicken Swedish Style
6lbbroiler-fryer chickens1T soft butter or margarine1eabunch of fresh parsley¼C butter or margarine2C chicken bouillon or stock1T cornstarch½C whipping cream d season with salt and pepperRinse and pat dry chicken. Rub the body cavity of each chicken with 1 tablespoon of butter. Cut stems from parsley. Stuff half the parsley in each chicken. Skewer neck and body openings shut. Tie legs and wings securely to body.
Melt remaining butter in large kettle. Brown chickens, one at a time, lightly on all sides over medium heat; takes 10 to 15 minutes each. Place breast up and add chicken broth; cover and simmer gently for 45 minutes or until flesh at thigh gives readily to pressure.
Remove chicken from the broth, draining juices from chicken back into pan. Place chicken on a serving platter. Keep warm.
Blend cornstarch with water and stir into juices, along with whipping cream. Bring to a boil, stirring, until slightly thickened; season with salt and pepper to taste. Pour into a serving bowl.
Garnish chicken with more fresh parsley. Carve or cut into portions with poultry shears. Ladle sauce onto servings. Accompany the chicken with hot cooked rice, noodles or small new potatoes.
Serves: 4 to 6
Keys: main dish, dinner, entertain, Swedish
Perfect Cornish Game Hens
2eaCornish game hens2C butter salt pepperPre heat oven to 350 degrees. Thaw, remove giblets and wash game hens. Brush inside and out of game hens with melted butter. Season inside and out of game hens with salt and pepper. Place the breast side down on a rack in roasting pan. Roast uncovered 1 hour (for 1 lb hens). Baste with melted butter every 10-15 minutes. To brown increase oven to 400 degrees for the last 10 minutes.
Serves: 2
Rosemary Chicken
3½lbchicken cut up 1t rosemary leaves ½t poultry seasonings 2T salad oil 1easlender yellow squash 1easlender zucchini 1eamedium onion 1easmall garlic clove 1ea28 0z can tomatoes 1t hot pepper sauce ¾t salt ½t pepperWash chicken. Pat dry. Sprinkle with rosemary and poultry seasonings over chicken.
In large skillet hear oil. Brown chicken about 20 minutes. Quarter squash cut into 3 inch strips. Remove chicken from pan. Sauté squash in same pan until crisp. Remove to separate pan.
Add onions to pan sauté until tender. Add garlic sauté 2 min. Drain excess oil.
Press tomatoes through a food mill. Add tomato to skillet with pepper sauce. Salt and pepper. Bring to boil and simmer 10 min.
Add chicken to sauce and simmer 15 min. Add squash to chicken during last 5 min.
Serves: 4
Keys: poultry, dinner
Chicken Livers with Bacon
1lbfresh chicken livers1C all-purpose flour1t teaspoon garlic powder4 slices bacon salt and pepper to tasteRinse livers, pat dry and place in a resealable plastic bag. In a small bowl mix the flour, garlic powder, salt and pepper and add mixture to chicken livers. Seal bag and shake bag to coat. Set aside.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, leaving bacon fat in skillet, and set aside.
Cook coated chicken livers in bacon fat covered over medium high heat until almost done, about 17 to 20 minutes. Add bacon strips and cook together until chicken is cooked through and juices run clear.
Serves: 4
Keys: poultry, dinner
Hunter’s Chicken
4 whole chicken breasts ¼Colive oil 4Tgreen onions 1 minced garlic cloveSauce
¼Ctomato paste ½Cdry white wine ¼tpeper ¾Cchicken broth ½ bay leaf1/8tthyme1/8tmarjoram ¾Cmushrooms slicedDredge chicken in flour. Saute until golden brown in olive oil, onions and garlic. Add sauce mixture. Simmer covered for 1 hour or until tender. Serve with the sauce over rice or boiled spaghetti.
Serves: 4
Keys: poultry, dinner
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Chicken A-La King
1ea4 oz can mushrooms stems & pieces, drain (reserve) 1easmall green pepper, chopped ½C butter ½C flour 1t salt ¼t pepper1½t instant bouillon1½C milk1¼C hot water 2C cut-up, cooked chicken 1eajar whole pimiento, choppedCook and stir mushrooms and green pepper in butter over medium heat, 5 minutes; remove from heat. Blend in flour, salt and pepper. Cook over low heat, stirring constantly until bubbly; remove from heat. Stir in instant bouillon, milk, water and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute, stir in chicken and pimiento; heat thoroughly. Serve over rice or biscuits.
Makes:6 servings
6 servingsChicken Livers & Mushrooms On Rice
1C cooked rice1lbmushrooms (or 1 - 8 oz. can)1lbchicken livers¼C butter4T flour2C chicken broth½t salt¼t pepper¼C sherryIn large frying pan combine mushrooms, chicken livers and butter and cook until tender. Sprinkle with flour and mix thoroughly. Add
