arm.
Meanwhile, cut the chicken breasts in half horizontally to
bowl. Dredge the chicken breast pieces in the seasoned
shallow dish. Dredge the chicken pieces in the flour mixture
n a shallow bowl; dredge chicken through mixture until evenly coated
CHICKEN RECIPE: In a large bowl, combine
il and the chicken to the pan. Season chicken with salt and
ag, combine water,lemon juice & chicken,refrigerate 1 hour.
Put
n large skillet and brown chicken strips until golden.
Finish
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Combine flour, salt, and pepper in a shallow dish.
Coat each breast with flour mixture.
Shake off excess.
In a skillet, melt the butter.
Add the chicken breasts and saute (turning once) over medium heat for 5 minutes or until cooked through.
Remove chicken from skillet.
In same skillet, combine the chicken broth, wine, and lemon juice.
Boil sauce, reducing it by one third.
Top chicken with sauce.
Sprinkle with capers.
Smother chicken in flour, salt, pepper mixture.
Saute chicken in butter until just golden brown.
Set aside on plate, warming in low temp oven.
Pour wine, chicken broth, lemon juice into dregs from chicken in frying pan.
Simmer until roughly reduced by half.
Add capers.
serve by spooning sauce over chicken or place chicken in sauce and simmer a few more minutes.
Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
Hot pack into pint jars; seal with hot lids and rings.
Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
Store in a cool dark cellar or cupboard.
NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!
Rinse and pat dry chicken.
Melt butter in medium skillet. Saute chicken 2 to 3 minutes each side.
Add vermouth and half lemon juice.
Cover and raise heat to high for 2 minutes.
Add remaining lemon juice.
Simmer, uncovered, until done.
Transfer chicken and sauce to small platter and garnish with oil.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
>De-fat, and tenderize chicken. Cut into bite-sized
o use in sauce.
Make the Chicken and Sauce: Preheat the oven
Place chicken, onion, celery, carrot, salt and
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
inutes.
To make chicken and sauce, Season chicken with salt and pepper
Pour 1 cup green enchilada sauce in bottom of pan. Mix together onion, cheese, salt, chilies, sour cream and chicken. Add chicken enchilada sauce. Roll mix into tortillas and place in baking dish. Pour remaining sauce over tortillas. Bake at 350\u00b0 until bubbly - about 30 minutes. Can be frozen. Makes 12 servings.