Sautéed Chicken
Breast with Raspberry Sauce
4 chicken breast halves,
skinned and boned (about 1 lb)
1/8 tsp salt
Freshly ground black pepper
1 tsp Honey
1 tbsp raspberry vinegar
1 tbsp unsalted butter
1/2 cup dry white wine
1 shallot, finely chopped
3/4 cup fresh raspberries
1 cup unsalted chicken
stock
Mint sprigs, for garnish
Sprinkle the chicken breasts
with the salt and pepper and put them on a plate. Stir honey into the raspberry
vinegar and mix well. Dribble this mixture over the breasts and allow them
to marinate for 15 minutes. Preheat the oven to 200 F. In a heavy-bottomed
skillet, melt the butter over medium-high heat, and sauté the breasts
until golden-about four minutes on each side. Transfer the chicken to a
serving platter and put platter in the oven to keep warm. Add wine and
shallot to skillet. Reduce the liquid until it barely coats the pan-there
should be about 2 tablespoons. Reserve 12 of the raspberries for a garnish.
Add the stock and the remaining raspberries and reduce by half, to about
3/4 cup. Puree the mixture in a food processor or blender, and then strain
it through a fine sieve. Return the sauce to the skillet and bring to a
boil. Spoon it over the chicken and garnish with the reserved raspberries
and mint sprigs.
CFF Shared by Carole
One-Pot Pasta with Italian
Chicken
Recipe by: Alicia Ross
& Beverly Mills
1 lb chicken tenders, fresh
or frozen
1/2 tsp olive oil
1 large onion (1 cup chopped)
1 pkg (8-oz) sliced fresh
mushrooms
1 tsp bottled minced garlic
1 tsp Italian seasoning
1/2 cup dry white wine
1 can (14-1/2 oz) Italian-style
stewed tomatoes
1 can (14-1/2 oz) fat-free
chicken broth
1/2 cup water
8 oz yolk-free egg noodles,
see note
Salt to taste
If chicken tenders are frozen,
run them under hot water to remove any packaging. Place tenders, uncovered,
on a microwave-safe plate and microwave 2 minutes. Meanwhile, heat olive
oil in a non-stick skillet. Peel and coarsely chop the onion, adding it
to the skillet as you chop. Add mushrooms, garlic, chicken tenders and
Italian seasoning. Raise heat to high and cook 3 minutes, stirring frequently.
Add wine and cook, stirring constantly, for 1 minute. Add tomatoes, chicken
broth, water and noodles. Bring to a boil and press the noodles down into
the liquid.
Cover, reduce heat to medium-high
and continue to cook at a moderate boil until noodles are tender, about
7-9 minutes. Stir once halfway through cooking. Season with salt to taste.
Note: Choose a brand of
egg noodles that cooks in 7-9 minutes. This recipe was tested with Mueller's
brand.
CFF Shared by Leilani
Al and Tipper Gore's Chinese
Chicken with Walnuts
Recipe By: Cooking with
the Stars
6 chicken breast halves
without skin -- boneless
2 1/2 tbsp soy sauce
1 1/2 tbsp water
2 tsp cornstarch
2 tbsp dry sherry
1 tsp sugar
1 tsp fresh ginger root
-- grated
1/2 tsp crushed red pepper
1/4 tsp salt
3 tsp peanut oil
2 med green peppers --
cut into 3/4" strips
4 green onions, sliced
diagonally -- 1" lengths
1/3 cup walnuts -- halved
Cut the chicken into 1-inch
pieces and set aside. Mix the soy sauce and water, then blend into the
cornstarch; stir in the sherry, sugar, ginger, red pepper, and salt.
Preheat a wok or large skillet over high heat; add 2 teaspoons of peanut
oil. Stir-fry the green peppers and onions for 2 minutes and remove.
Add the walnuts and stir-fry for 1 to 2 minutes until golden brown. Remove.
Add the rest of the oil and stir-fry half of the chicken for 2 minutes.
Return all the chicken to the wok and stir in the soy mixture. Cook and
stir until bubbly. Stir in the vegetables and walnuts, cover and
cook for 1 minute.
Almond Chicken Casserole
5 cups chicken -- boned,
skinned,diced
1/2 cup mayonnaise
1/2 cup plain yogurt
10 oz cream mushroom soup
2 cups chicken broth
3/4 tbsp white pepper
1 tbsp salt
2 tbsp lemon juice
3 tbsp onion -- chopped
4 cups rice -- cooked
8 oz water chestnuts --
sliced
1 1/2 cups almonds -- Sliced
1 cup celery -- chopped
2/3 cup butter
3 cups corn flakes
Mix the chicken, mayonnaise,
yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water
chestnuts, 1 cup almonds, & celery together. Put into a large
buttered casserole dish. Mix 1/2 cup almonds, the butter, and the corn
flakes together and top the casserole with this mixture. Bake in a pre-heated
350 F oven for 35-45 minutes. Serves 4-6
Note : This dish refrigerates
well and freezes well so it can be prepared ahead and stored.
CFF Shared by Dorothy
Balsamic Roast Chicken
1 (4 lb) roasting chicken
1 tbsp fresh rosemary leaves
-- or
1 tsp dried rosemary
1 lg garlic clove
1/4 tsp salt
2 tbsp extra virgin olive
oil
Fresh ground black pepper
-- to taste
8 sprigs fresh rosemary
4 tbsp artisan-made tradizionale
balsamic vinegar -- or
4 tbsp balsamic vinegar
-- and 1/2 tsp sugar
Seasoning the chicken: Rinse
the chicken under cold running water. Dry it thoroughly inside and out.
Set it on a dinner plate. Mince together the rosemary leaves and garlic
in the salt. Rub olive oil over the chicken, then rub in the herb mixture.
Sprinkle with pepper. Put two rosemary springs in the bird's cavity, and
refrigerate 24 hours, lightly covered with plastic wrap. Keep the remaining
rosemary sprigs for garnish.
Roasting the chicken: Preheat
the oven to 350 F. Truss the chicken if desired. Rub into the chicken any
of the seasoning that might have fallen onto the dinner plate. Use a small
heavy roasting pan, and place the chicken in it breast side down. Roast
20 to 25 minutes per pound (about 1 1/4 to 1 3/4 hours), or until a thermometer
tucked into the thickest part of the thigh or leg reads 170 F. Baste every
15 minutes with pan juices. During the last 30 minutes of roasting turn
the chicken over to brown the breast. If the chicken is not deep brown
when cooking time is up, turn the heat to 475 F and brown it about 10 minutes,
turning once.
Finishing with Balsamic
and serving: Transfer the chicken to a heated serving platter. Present
it whole, drizzled with balsamic vinegar, and carve at the table. Garnish
with remaining rosemary sprigs.
Cheddar Chicken Chowder
Recipe By: Cooking Light,
Nov/Dec 1996
2 bacon slices
Cooking spray
1 lb skinned and boned
chicken breast halves cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves -- minced
4 1/2 cups fat-free chicken
broth
1 1/4 cups diced peeled
red potatoes
2 1/4 cups frozen whole-kernel
corn
1/2 cup all-purpose flour
2 cups 2% low-fat milk
3/4 cup shredded cheddar
cheese (3 ounces)
1/2 tsp salt
1/4 tsp pepper
Cook bacon in a Dutch oven
coated with cooking spray over medium heat until crisp. Remove bacon from
pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to
bacon fat in pan; saute 5 minutes. Add broth and potatoes; bring
to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are
tender. Add corn; stir well.
Place flour in a bowl. Gradually
add milk, stirring with a whisk until blended; add to soup. Cook over medium
heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt,
and pepper. Top with crumbled bacon.
Chicken Breasts With Maple
Mustard Sauce
Recipe By: Camp Maple Syrup
(Quebec, Canada)
2 tbsp vegetable oil
2 boneless-skinless chicken
breasts
1/2 cup mushrooms -- sliced
1 chopped scallion -- spring
onion
1/2 cup heavy cream
3 tbsp pure maple syrup
1 tsp dijon mustard
Toss chicken breasts in
seasoned flour. In a skillet (frying pan), heat oil and sauté chicken
to a golden brown, then remove from pan and drain on a paper towel. In
the skillet, quickly sauté the mushrooms and scallion (spring onion).
Add cream, maple syrup and mustard. Stir and cook until cream is reduced
by half or until sauce has a creamy consistency. Serve over chicken breasts.
Serves 2.
CFF Shared by Sherilyn
Chicken Margarita
4 boned and skinned chicken
breast halves
1/2 tsp ground coriander
1/8 tsp salt
1 dash pepper
Nonstick spray
1 tbsp lime juice
2 tsp cornstarch
1/2 tsp sugar
1/2 cup reduced sodium
chicken broth
1/4 cup orange juice
1 tbsp snipped cilantro
-- (1 to 2)
1 tbsp tequila
Lime slices, optional
Fresh cilantro leaves,
optional
Rinse chicken; pat dry with
paper towels. Combine coriander, salt, and pepper. Rub spice mixture onto
chicken on both sides. Spray a cold large skillet with nonstick spray.
Preheat skillet over medium heat. Cook chicken in hot skillet for 8-10
minutes or till tender and no longer pink, turning once. Remove chicken
from skillet; keep chicken warm.
For sauce, combine lime
juice, cornstarch, and sugar; set aside. Carefully add chicken broth and
orange juice to hot skillet. Stir in lime juice mixture. Cook and stir
till thickened and bubbly. Cook for 1 minute more. Stir in cilantro and
tequila. Spoon sauce over chicken. Garnish with lime slices and cilantro
leaves, if desired.
Makes 4 servings.
Serving Ideas : Noodles
or rice.
CFF Shared by Debbie
Chicken Paprika with Ziti
4 boned and skinned chicken
breast halves
4 scallions
1/2 lb small mushrooms
2 tbsp flour
2 tbsp paprika
3/4 tsp salt
1/4 tsp pepper
2 tbsp butter
3 tbsp olive oil
3 cloves garlic -- minced
1/2 lb ziti pasta
1/2 cup sour cream
1/4 cup plain yogurt
1 cup canned tomatoes --
with juice
1/2 cup chicken broth
Bring a large pot of water
to a boil. Meanwhile, cut the chicken across the grain into 1/4-inch-thick
slices. Coarsley chop the scallions. Halve the mushrooms if they are large.
In a medium bowl, combine the flour, paprika, salt, and pepper.
In a large skillet, warm
1 tablespoon of the butter in 1 tablespoon of the oil over medium-high
heat until the butter is melted. Add the scallions and garlic and cook
until the scallions are translucent, about 3 minutes.
Dredge the chicken slices
in the flour mixture and reserve the excess. Add the chicken to the skillet
and saute until cooked through, about 5 minutes. Remove the chicken and
set aside. Add the pasta to the boiling water and cook until al dente,
9 to 11 minutes, or according to package directions.
Meanwhile, add the remaining
1 tablespoon butter and 2 tablespoons oil to the skillet. Add the mushrooms
and cook, stirring occasionally, for about 5 minutes. In a small bowl,
combine the sour cream and yogurt, and stir in the reserved flour mixture.
Add the tomatoes and their juice to the skillet. Stir in the chicken broth
and sour cream mixture. Return the chicken to the skillet and cook over
medium heat until heated through, about 2 minutes. Drain the pasta and
served topped with the chicken, mushrooms and sauce.
Do-Ahead: The chicken and
sauce can be made ahead through Step 8; but do not add the sour cream-yogurt
mixture until just before serving.
CFF Shared by Leilani
Chicken Stroganoff
1 med onion
1/2 lb small mushrooms
4 skinless boneless chicken
breast halves
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
4 tbsp butter
2 tbsp vegetable oil
1/2 lb egg noodles
1 tbsp Dijon mustard
1 tbsp paprika
1/2 cup chicken broth
1/4 cup sour cream -- at
room temperature
1/4 cup plain yogurt --
at room temperature
Bring a large pot of water
to a boil. Meanwhile, cut the onion into wedges. Halve the mushrooms. Cut
the chicken into bite-size pieces. In a plastic or paper bag, combine the
flour, salt and pepper and shake to mix. Add the chicken and shake to coat
lightly. Remove the chicken and reserve the excess seasoned flour.
In a large skillet, preferably
nonstick, warm 1 tbsp of the butter in 1 tbsp of the oil over medium heat
until butter is melted. Add the onion and mushrooms and saute until the
onion is translucent, about 4 minutes. Remove the onion and mushrooms to
a plate and set aside.
Add the remaining 1 tbsp
oil to skillet and increase the heat to medium-high. Add the chicken and
stir-fry until light golden but not completely cooked through, about 3
minutes. Transfer the chicken to a plate and cover loosely to keep warm.
Add the noodles to the boiling water and cook until al dente, 10 to 12
minutes, or according to package directions.
Meanwhile, add the remaining
3 tbsp butter to the skillet and stir in the reserved flour mixture. Cook,
stirring until the butter and flour are blended, about 1 minute. Stir the
mustard and paprika into the skillet. Stir in the chicken broth. Bring
the mixture to a boil over medium heat. Return the chicken, onion and mushrooms
to the skillet. Reduce the heat to medium-low, cover and simmer for 5 minutes.
Stir in the sour cream and yogurt and continue cooking until the mixture
is heated through, about 2 minutes. Drain the noodles and serve topped
with the Stroganoff.
CFF Shared by Leilani
Creamy Chicken Tarragon
2 tbsp oil
2 1/2 lb chicken
1 envelope Lipton Onion
Soup
1/2 tsp tarragon
1 cup water
1/2 cup dry white wine
2 tbsp all-purpose flour
1/2 cup whipping or heavy
cream
In large skillet, heat oil
and brown chicken; drain. Add Lipton Onion soup mix and tarragon blended
with water and wine. Simmer covered 45 minutes or until chicken is
tender. Remove chicken to serving platter and keep warm. Into skillet,
stir in flour blended with cream. Bring to boiling point, then simmer stirring
constantly, until sauce is thickened, about 5 minutes. Serve sauce over
chicken.
CFF Shared by Sarah
Curried Chicken Salad
3 cups diced cooked chicken
1/2 cup finely chopped
celery
1 can water chestnuts --
(8-oz) drained
1 med apple -- cored and
diced
3/4 cup halved green grapes
1 can pineapple tidbits
-- (8-oz) reserve juice
1/2 cup raisins
1/2 cup slivered almonds
Dressing:
1 1/4 cups mayonnaise
1/4 cup reserved pineapple
juice
1 tbsp soy sauce
1 tbsp vinegar
1/4 tsp lemon or lime juice
1 tsp curry powder -- (1
to 3)
In a large bowl, combine
first eight ingredients. Blend all dressing ingredients and toss with chicken
mixture. Chill several hours. Yield: 8 servings.
CFF Shared by Leilani
Kai Pad Med Mamuang (Cashew
Chicken)
1 lb chicken breasts (
boneless is better)
1 tbsp oil
1 tsp garlic paste
2 to 3 red chilies -- thinly
sliced
1/2 cup coconut milk
1 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp honey or brown sugar
1 tbsp chili paste
1 tbsp chicken stock (dry
powder)
1 tbsp corn starch
1/2 cup raw cashew
nuts -- roasted (or buy roasted unsalted)
3 tbsp green onions and
coriander leaves
1/2 bell pepper ( red or
green) -- thinly sliced.
In a wok or pan, add oil
and cook chicken pieces until tender. Add garlic paste, chilies,
fish sauce, sugar or honey, chili paste and chicken stock, and coconut
milk. Cook until all the ingredients have blended. Dissolve corn starch
with a little water and add to chicken mixture . Cook until thickened.
Add cashew nuts and bell peppers and mix into the ingredients. Garnish
with green onions and fresh chopped coriander leaves and few cashew nuts.
Serve with coconut rice.
To lower fat content and
other substitutions:
1. Substitute vegetable
spray for the 1 tbsp oil.
2. Substitute evaporated
skimmed milk, or lowfat canned coconut milk for the 1/2 cup coconut milk
3. Use low-fat or fat-free
powdered chicken stock.
4. Although the name of
the recipe is Cashew Chicken, this dish is wonderful without the cashews.
5. To add extra color and
a second vegetable, julienne some snow peas, and add at the same time as
the red bell pepper. The red pepper, while more expensive, really makes
this dish.
6. Chili paste: I used
2 tbls sambal oelek.
7. Garlic paste: I used
chopped garlic.
8. Addition: 2 tbsp. "A
Taste of Thai" Garlic Chili Pepper Sauce
CFF Shared by Brenda
Maple-Mustard Glazed Chicken
1/2 cup maple syrup
1/3 cup apple cider vinegar
1/4 cup water
3 tbsp Dijon mustard
1/2 tsp kosher salt
1 tbsp vegetable oil
2 lb boned and skinned
chicken breast halves
In a small saucepan combine
maple syrup, vinegar, water, mustard, and salt. Bring to a boil, immediately
reduce to a simmer, and cook for 15 minutes. Remove from heat and whisk
in the oil. Cool to room temperature. Cut the chicken into pieces weighing
about 4 ounces each. Put them in a shallow dish or sealable plastic bag
and coat with enough sauce to cover. Let the chicken marinate for 30 minutes
to 2 hours. Turn several times. Preheat and prepare the grill. Grill the
chicken for 4 minutes, then brush with the marinade, turn, and continue
to cook until done, about 5 to 8 minutes longer. Although the grill marks
look and taste wonderful, this recipe can also be broiled. Cover a baking
sheet with foil and cook the chicken on it, about 6 inches from the heat
source, basting and turning once.
CFF Shared by Bob
Thai Style Coconut Chicken
Stir-Fry
Sauce:
1/2 cup coconut milk
1/4 cup chicken stock
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp hoisin sauce
1 tsp Oriental chili paste
Stir-Fry:
3/4 lb capellini
1 tbsp vegetable oil
1 tbsp minced fresh gingerroot
1/2 lb boneless chicken
breast -- cut into cubes
1 green pepper -- cut into
cubes
1 onion -- cut into cubes
2 cups sliced mushrooms
1/2 cup chopped fresh coriander
In small bowl, whisk together
coconut milk, chicken stock, soy sauce, lime juice, hoisin sauce and chili
paste; set aside. In large pot of boiling, salted water, cook capellini
4 minutes, or until tender but firm. Drain, rinse lightly and set aside.
In a wok, heat oil over medium-high heat. Add ginger and stir-fry 15 seconds.
Add chicken and stir-fry 90 seconds, or until just cooked. Remove chicken
and ginger from wok, leaving as much oil as possible in wok. Add green
pepper, onion, and mushrooms to work; stir-fry for 2 minutes, or until
pepper and onion are tender-crisp. Return ginger and chicken to wok; whisk
and pour in sauce. Cook 30 seconds or until bubbly. Remove from heat; stir
in coriander and pasta. Toss well and serve.
CFF Shared by Leilani
Bahamas Coconut Chicken
6 whole chicken breasts
(8 oz each)
1/2 tsp salt
1/2 tsp fresh ground black
pepper
14 oz coconut milk, unsweetened
-- * see note
2 tbsp brown sugar
2 tsp dried basil
1 tbsp curry powder
2 tsp soy sauce
2 tsp fresh lemon juice
1/4 cup heavy cream
3 tbsp raisins
Note: Look for canned unsweetened
coconut milk in supermarkets, Asian and Caribbean markets. (Don't use cream
of coconut, which is best for desserts.) To make you own coconut milk,
bring 1 cup milk and 1 cup unsweetened coconut to a boil. Allow to steep
for 20 minutes; puree and strain. Yield: 1 cup.
Preheat oven to 450 F. Season
chicken breasts with salt and pepper.
Arrange the chicken in
a single layer in a shallow baking dish. Roast until chicken is browned
and cooked through, about 30 minutes.
While chicken is roasting
in a large skillet, combine coconut milk, brown sugar, basil, curry powder,
soy sauce and lemon juice. Bring to a boil over high heat, stirring. Reduce
heat to medium-low; simmer, stirring, for 10 minutes. Whisk in heavy cream.
Transfer chicken breasts
to serving plates. Spoon sauce over and sprinkle each serving with some
raisins.
Variation: Serve the
coconut curry sauce as a dip for chicken or beef kebabs.
Serving Ideas : Serve with
steamed rice and sugar snap peas.
CFF Shared by Ron
Basil-Stuffed Chicken Breasts
2/3 cup fine dry breadcrumbs
2 tbsp chopped fresh basil
2 cloves garlic -- minced
2 tbsp olive oil -- divided
2 whole chicken breasts,
boned with skin intact
Salt
Preheat oven to 350 F. In
a medium bowl, combine bread crumbs and basil. Add garlic and 1 tbsp olive
oil, mixing with your fingers to moisten the crumbs. Set aside.
Wash chicken breasts and
pat dry. Sprinkle with salt. Lay each chicken breast skin side up on a
cutting board. Loosen the skin from the breasts by gently sliding your
fingertips between the skin and the breast meat. Insert half of the stuffing
under the skin of each whole breast (or about 1/4 of the stuffing under
each breast), centering the stuffing in the middle of the breast. Fold
skin and meat under to form a neat dome and wrap with kitchen string. Brush
with remaining olive oil.
Place the prepared breasts
skin side up in a shallow, greased baking dish. Bake on middle rack of
oven until an instant-read thermometer inserted into the thickest part
of the breast registers 170 F and stuffing register 165 F, about 35 minutes.
When chicken is done, cool
slightly and remove string. Slice each whole breast into 2 portions and
serve.
CFF Shared by Leilani
Chicken Breasts Diane
2 lg boneless skinless
chicken breast halves
1/4 tsp salt
1/4 tsp black pepper
1 tbsp olive oil or salad
oil
1 tbsp butter or margarine
1 1/2 tbsp chopped fresh
chives or green onions
Juice of 1/4 lemon or lime
1 tbsp brandy or cognac
-- optional
1 1/2 tbsp chopped parsley
1 tsp Dijon mustard
1/2 cup chicken broth
Place chicken between waxed
paper or plastic wrap and pound slightly. Sprinkle with salt and pepper.
Heat 1/2 tbsp of oil and butter in large skillet. Cook chicken over high
heat for 2 minutes on each side. Do not overcook or will be soggy or dry.
Transfer to warm serving plater. Add chives or green onion, lime juice
and brandy or cognac, parsley and mustard to pan. Cook 15 seconds whisking
constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining
butter and oil. Pour over chicken. Serve immediately.
CFF Shared by Leilani
