br>Slowly add (HOT) chicken stock and whisk until smooth
FOR THE CHICKEN LIVER PATE: In a skillet,
Season the chicken breast with seasoning salt and
killet over medium heat. Season chicken breasts with salt and black
or 20 minutes.
Sprinkle chicken with seasonings. In a medium
br>Season both sides of chicken with salt, then spread 1
owl, dilute the cream of chicken soup with the remaining broth
Brown chicken in small amount of oil.<
killet over medium heat. Season chicken breasts with Creole seasoning, salt
Preheat oven to 350\u00b0.
Season chicken with salt and pepper. Cook wild rice according to package directions.
Stir in orange peel.
Set aside.
Roll out sheet of puff pastry 1/8-inch thick. Divide pastry into quarters.
Place chicken breast on each pastry quarter.
Spoon 1/4 cup rice on top.
Roll up.
Place seam side down on jelly roll pan.
Beat 2 egg yolks and water.
Brush on dough.
Bake 50 minutes.
Heat currant jelly, mustard, wine and lemon juice.
Serve sauce warm with chicken.
Makes 8 to 12 servings.
Poaching Liquid:
In a wide frying pan, combine water, white wine, carrot, onion, bay leaf, black peppers, allspice, salt, thyme leaves and parsley.
Cover and simmer 15 minutes.
Lay chicken pieces in poaching liquid.
Cover and gently simmer until chicken is just pink in center (cut gash to test), about 7 to 10 minutes.
With a slotted spatula, lift chicken from pan.
Cool, then cover and chill.
Reserve poaching liquid.
edium heat. Cook and stir chicken until no longer pink in
Season the chicken with salt and pepper on
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
Thaw pastry for 20 minutes.
Sprinkle chicken with seasoning. In a medium skillet, brown chicken in 3 tablespoons butter; set aside.
Add remaining butter to skillet.
Add onion and mushrooms. Saute until tender and liquid evaporated.
Stir in parsley.
Thaw pastry 20 minutes.
Sprinkle chicken with seasonings. In medium skillet, brown chicken in 3 tablespoons margarine; set aside.
Add remaining margarine to skillet.
Add onion and mushrooms; saute until tender and liquid has evaporated.
Stir in parsley.
Preheat oven to 350\u00b0.
Saute chicken in butter.
Roll out pastry shells between wax paper until fairly thin.
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse