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| | From:  KeenPatty12 (Original Message) | Sent: 10/31/2002 5:28 PM |
SOUTHERN BUTTERMILK FRIED CHICKEN 1 broiler-fryer chicken cut into pieces
1 cup buttermilk
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. pepper
vegetable oil
Place chicken into bowl. Pour buttermilk over; marinate at least 1 hr. In another bowl, mix flour, salt and pepper. Remove chicken from buttermilk. Roll pieces in flour. Pour 1" of oil in skillet. Cook until one side is browned, then turn and brown other side, about 20 minutes total. Remove chicken and place on paper towels to drain. Remove oil except for 1/3 cup from skillet. Add 1/3 cup flour to oil and brown lightly. Add 2 cups water to thicken, then add more if needed to thin. Stir until it is of gravey consistancy, then salt & pepper to taste. |
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Fried Chicken With Cream Gravy This is crunch and so good! Love the gravy too! 1 chicken cut up into separate pieces, about 3 lbs. 1 cup all-purpose flour 2 tsp. salt 3/4 tsp. pepper 1/2 tsp. poultry seasoning 1/2 cup light cream or haalf and half Vegetable oil Wash and dry chicken pieces; shake in a bag with flour, salt, pepper and poultry seasoning. Dip coated pieces in cream in pie plate; then dip in remaining flour mixture again to coat evenly. Pour enough oil into large skillet to make a depth of 1". Heat over moderate heat to 375 degrees on deep-fat frying thermometer (if you have one). If not, just test heat by sprinkling water into grease, if it pops, it's ready enough. Add chicken, skin side down. When underside of chicken starts to brown, lower heat and partially cover skillet with lid. Trun chicken pieces after 15 minutes. Continue cooking second side, uncovered, until browned and chicken is tender, 10 minutes longer. Drain on paper toweling. Keep warm. Serve with Cream Gravy, if you wish. Serves 4. Cream Gravy Pour off fat from skillet, leaving brown bits; return 2 tblsp. fat to pan. Stir in 2 tblsp. flour; heat until light brown. Remove from heat; gradually stir in 1 cup light cream. Return to heat; cook, stirring constantly, until thickened and bubbly. If too thick, add more cream. Taste and salt and pepper as needed. Makes about 1-1/4 cups. |
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| I found this recipe at Allrecipes.com. I haven't made it yet, but I sure am going to try it! It looks GREAT!  | African Chicken Stew
This delicious stew is inspired by my friend from Sierra
Leone, West Africa, who cooks often for her family. Many
ingredients can be modified. This is kind of a 'whatever is handy
now' recipe. You can use a whole roasting chicken cut into
bite-sized pieces, or just breasts and thighs if you prefer.
Other suggested additions are turnips, carrots and celery.
This looks great served over white rice with a garnish of
fresh chopped cilantro, parsley or unsalted peanuts. Prep
Time: approx. 10 Minutes. Cook Time: approx. 35 Minutes.
Ready in: approx. 45 Minutes. Makes 6 servings.
Printed from Allrecipes, Submitted by Leah Shaw
1 tablespoon olive oil
1 (3 pound) roasting chicken,
deboned and cut into bite size pieces
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
| 1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water
3/4 cup unsalted
natural-style peanut butter
1 (15 ounce) can garbanzo
beans, drained and rinsed
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Directions
1 In a large skillet with a tight-fitting lid, heat oil
over medium high heat. Add chicken, and brown quickly.
Remove chicken from pan. Reduce heat to medium low, and add
garlic, onion and potato to the pan; saute for 2 to 3 minutes.
Season with cumin, coriander, black pepper, red pepper and
salt. Do not let garlic brown.
2 Mix in water and browned chicken, and any accumulated
juices. Place lid on skillet and simmer, stirring
occasionally, for 10 to 15 minutes.
3 Remove lid, and stir in the peanut butter and garbanzo
beans. Make sure the peanut butter is blended in. Replace lid
to simmer for 10 more minutes, or until chicken is cooked
through and potatoes are tender. Remove from heat, adjust
seasoning, and serve.
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| | | From: Suki | Sent: 1/18/2003 7:08 PM |
Chicken Pastries 3 oz cream cheese softened 1 Tbs margarine softened 2 cups cubed cooked chicken 1 Tbs choopped chives (or finely choppen green onions) 1/4 tsp salt 1/8 tsp pepper 2 Tbs milk 8 oz can refrigerator cresent dinner rolls 1 Tbs margarine melted 3/4 cups bread crumbs Heat oven to 350 degrees. Beat cream cheese and 1 Tbs margarine until smooth. Add cooked cubed chicken, chives, salt, pepper and milk. Mix well. Separate crescent roll dough into 4 rectangles: firmly press perferatons to seal. Spoon 1/2 cup of chicken mixture onto center of each rectangle. Pull 4 corners of dough to center: twist firmly. Brush tops with 1 Tbs melted margarine. Sprinkle with bread crumbs and bake at 350 degrees for 20-25 mins. ~Suki~ |
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| | | From: Suki | Sent: 1/18/2003 7:17 PM |
Chicken Provolone & Swiss Roulades 4 boneless/skinless chicken breasts (5-6 oz each) 4 thin slices prosciutto (or deli ham) 4 thin slices provolone cheese 4 thin slices swiss cheese 2 Tbs + 1 tsp margarine 1 tsp dried tarragon leaves ( I use Basil) 1/2 tsp pepper Preheat oven to 350 degrees Pound chicken between 2 sheets of wax paper until they are double in size and fairly thin. Place 1 slice of ham on each piece of chicken, then top with 1 slice of provolone, then swiss. Roll up each chicken breast starting at short end and secure with toothpicks. Melt 2 Tbs margarine in large skillet over medium heat. Saute rolled chicken for 2-3 mins to brown turning frequently. Remove from skillet. Sprinkle sauteed chicken with tarragon (basil) and pepper. Place chicken baking dish coated with remaining margarine. Bake for 20-25 mins at 350 degrees. ~Suki~
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| | | From: Suki | Sent: 1/18/2003 7:20 PM |
Easy Chicken Rice Pilaf 4 Chicken Breasts (Bone in) 3 Tbs butter 2 1/2 cups water 1 cup converted rice ( NO INSTANT ) 1 carton Mrs. grass soup Brown chicken in butter in fry pan. Remove chicken. Add water, rice, soup and mix together. Add chicken, cover and simmer 30-35 mins. ~Suki~ |
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| | | From: Suki | Sent: 1/18/2003 7:31 PM |
Chicken Quesadillas 2 1/2 cups shredded cooked chicken 2/3 cup homestyle salsa 1/3 cup sliced green onions 1 tsp ground cumin 1/2 tsp salt 1/2 tsp dried oregano 6 flour tortillas ( 8 inch size) 1/4 cup melted margarine 2 cups shredded montery jack cheese sour cream/ and or guacamole on the side In a skillet, combine the first six ingredients. Cook uncovered over medium heat for 10 mins stirring occasionally. Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/2 cup cheese, fold plain side of tortillas over cheese. Place on lightly greased baking sheet. Bake at 475 degrees for 10 mins or until crisp and lightly brown. Cut into wedges. Serve with sour cream/guacamole if desired. ~Suki~ |
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| | | From: Twirp2 | Sent: 1/22/2003 4:34 PM |
Chicken Challupes Filling: 2 cans of Swansons chicken (or about 3-4 boneless skinless breasts fully cooked and shredded) 1 c. sour cream 1 can cream of chicken 1 can chopped green chilies 1 small onion chopped 2 green onions diced. 1/2 - 1 c. grated jack and chedder cheese Mix together. Soften 2 doz. tortillas in hot oil (I have used both the soft corn and soft white and they are both equally good depends upon your flavor). Fill like you would enchiladas and arrange in pan. Topping: 1 can cream of chicken 1 c. sour cream 1-2 tbsp milk Mix until smooth and pour over top of challupes. Top with jack and chedder cheese (I used about 1 lb.) Bake at 375 degrees for 15-25 minutes or until cheese is melted and bubbly. |
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Chicken Continental 1 - 2 oz. package of dried beef, diced 5 or 6 slices of bacon, cooked and crumbled 3 or 4 boneless, skinless, chicken breasts 1 medium onion, thinly sliced Salt and pepper 1 14.5 oz. can cream of mushroom soup 1 cup sour cream Pre-heat oven to 350 degrees. Grease a 9"x13" pan, and place diced dried beef and crumbled bacon in the bottom. Place the rinsed chicken breasts on top, and top with sliced onion. Salt and pepper to taste. In a bowl, mix the soup and sour cream and spread over the chicken dish. Bake for 1 hour and 15 minutes. Serve over egg noodles. |
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I loved this, but after the first time making it, I decided to double the sauce ingredients. There wasn't near enough of the wonderful tasting sauce. Chicken-Broccoli Bake 2 tblsp. butter or margarine 1 1 1/2-to 3 lb. broiler-fryer, cut up salt 1 bunch of broccoli, cut into thin stalks 2 10 1/2-ounce cans condensed cream of chicken soup 3/4 cup milk 1/2 tsp. ginger 3 cups hot cooked rice Preheat oven to 375. In 13" by 9" baking pan, melt butter or margarine in oven. With potholders, remove pan from oven. With tongs, roll chicken in melted butter or margarine; sprinkle with 1 tsp. salt. Bake 30 minutes. Meanwhile, in 12-inch skillet over medium heat, in 1 inch boiling water, heat broccoli and 1 1/2 teaspoons salt to boiling; cover and cook 1 minute; drain. In medium bowl, stir undiluted soup, milk and ginger until well blended. Push chicken to one end of baking dish; arrange broccoli at other end; pour soup mixture over all. Cover with foil and bake 21 minutes more or until chicken and broccoli are tender. Serve with rice. Makes 4 servings. |
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OOPS! In the chicken-broccoli bake recipe, it should say bake 20 minutes more....not 21 minutes. |
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Chicken Italiano 1 3-lb. broiler-fryer, quartered 3 tblsp. all-purpose flour 2 tblsp. butter or margarine 1 14- to 16-ounce jar marinara sauce 1/4 cup medium sherry 2 tblsp. chopped parsley 1/2 tsp. seasoned salt dash pepper 1/2 of 16-ounce pkg. fusilli 2 tblsp. salad oil 1/2 of an 8-ounce pkg. mozzarella cheese slices On waxed paper, coat chicken pieces with flour. In 12-inch skillet over medium-high heat, in hot butter, cook chicken until browned on all sides. Stir in marinara sauce, sherry, 1 tablespoon parsley, seasoned salt and pepper and heat to boiling. Reduce heat to low; cover skillet and simmer 45 minutes or until chicken is fork-tender, basting occaisionally with liquid in skillet. Meanwhile, preheat broiler. Cook fuilli with salad oil as label directs; drain well; place on broil and serve platter. Arrange chicken on fusilli; spoon sauce from skillet over all. Place cheese slices over chicken. Broil 3 minutes or until cheese is melted. Sprinkle with remaining parsley. Makes 4 servings. |
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Potato-Dipped Oven Fried Chicken This is really good! Instant potato flakes for about 4 servings 2 tblsp. grated Parmesan cheese 1 tblsp. seasoned salt 1/4 tsp. pepper 1 egg 3 lbs. chicken drumsticks or thighs 1/4 cup butter or margarine Preheat oven to 400 degrees. In shallow dish or pie plate, mix dry potato flakes with cheese, seasoned salt and pepper. In another shallow dish, with fork, beat egg with 1/4 cup water just until mixed. With tongs, roll chicken in egg mixture, then coat with potato flake mixture; set on wire rack to dry 10 or 15 minutes. In 15 1/2" by 10 1/2" jelly roll pan, melt butter in oven. With pot holders, remove pan from oven and tilt pan to spread butter evenly over pan. Arrange chicken in pan, turning pieces over to coat with melted butter. Bake chicken 40 to 50 minutes until fork-tender. Makes 8 servings. |
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Chicken "Divine" My family loved this, but we like just about anything with cheese! Chicken Ingredients: 3 whole chicken breasts Rosemary to taste salt to taste pepper to taste 1 slice of onion 1 pound fresh or frozen broccoli 3/4 cup cooked rice Cheese Sauce Ingredients: 1/4 cup butter 1/4 cup flour2 cups milk 1/2 teasp. salt 1/8 teasp. pepper 1 cup grated, sharp cheddar cheese (I used Monteray Jack) 1/2 cup freshly grated Parmesan cheese For the chicken: Sprinkle chicken with rosemary, salt and pepper. Bake chicken at 350 degrees for 1 hour. Cool, skin, bone and slice. Cook Broccoli in water with salt and onion and drain. Layer chicken, then broccoli, then rice in buttered casserole. Pour cheese sauce over entire dish. Add more grated Parmesan on top, if desired. Bake uncovered at 350 degrees for 30 minutes or until bubbly. For Cheese Sauce: Melt butter, add flour and stir until smooth. Cook 2 minutes. Gradually add milk, stirring constantly until thickened. Add cheeses and seasonings. Serves 4-6. |
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Baked Chicken Breasts Supreme #59793posted by keen5 4/15/2003
<NOBR></NOBR>
6 servings
1 hour 40 minutes (20 min prep, 1 hr 20 min cooking)
This chicken is very good. The sauce is a sherry wine sauce. This is from a 1973 Betty Crocker cookbook.
| | 2 | | tablespoons butter or margarine | | | 2 | | tablespoons salad oil | | | 6 | | large chicken breast halves (2 1/2 to 3 lbs.) | | | 1 | | (10 1/2 ounce) can cream of chicken soup | | | 1/2 | | cup light cream (20%) | | | 1/2 | | cup dry sherry | | | 1 | | teaspoon tarragon leaves | | | 1 | | teaspoon Worcestershire sauce | | | 1/4 | | teaspoon chervil, leaves | | | 1/4 | | teaspoon garlic powder | | | 1 | | (6 ounce) can sliced mushrooms, drained |
| 1. | Heat oven to 350 degrees. | | 2. | In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted. | | 3. | Place chicken in baking dish, turning to coat with butter. | | 4. | Arrange chicken skin side up; bake uncovered 1 hour. | | 5. | Heat soup, cream and Sherry, stirring occasionally. | | 6. | Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms. | | 7. | Remove chicken from oven; drain fat from dish. | | 8. | Pour soup mixture over chicken. | | 9. | Cover tightly; cook 15 to 20 minutes longer or until fork tender. | | |
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Suki, I made your Chicken Pastries. OMGosh, cream cheese and crescent rolls was all I needed to see and I had to have it! It is delicious! |
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