CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ofu. (If you are using chicken or shrimp, add them at
ll marinade ingredients together, except chicken, to a food processor and
arge frying pan. Dip each chicken thigh in turn in the
hrough, at 10 minutes, turn chicken over.) Turn heat off, cover
Coat skinned side of each chicken breast with flour mixture. Set
Pound chicken breasts to 1/2\" thickness
Prepare an outdoor grill for medium heat.
Rinse chicken and pat dry. Season with salt and pepper to taste. Coat with mustard.
Pour half of beer out of can and refill with Italian style dressing. Place can on a disposable baking sheet. Set chicken on beer can (it acts as a stand), inserting can into cavity of the chicken.
Place baking sheet with beer and chicken on the preheated grill. Cover, and cook about 1 hour, until chicken is no longer pink and juices run clear.
he ham in the bottom, chicken breasts on top, then remaining
arge casserole dish. and place chicken on top of the mix
Place chicken in 9 x 13-inch baking pan.
Mix the cream of chicken and cream of mushroom soups together and add the white wine.
Mix well.
Pour over chicken.
Bake in 350\u00b0 oven for 1 1/2 hours.
Place chicken on deep platter or casserole dish and pour the gravy over chicken.
Good served with rice.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
In a 13 x 9 x 2-inch baking dish, combine first 5 ingredients. Add chicken pieces and turn to coat.
Cover.
Refrigerate overnight, turning chicken occasionally.
Spray grill rack with nonstick cooking spray.
Place 5-inches from coals.
Place chicken, bone side down, on rack and grill 20 minutes, brushing with marinade. Turn chicken.
Brush with
marinade and cook 10 to 15 minutes until cooked through.
Makes 8 servings.
Chop mushrooms to desired size and place in bottom of 2.5 Qt casserole dish. Sprinkle Thyme and Parsley over mushrooms. Trim fat from Chicken breasts and slice to desired strips or cubes. Place Chicken on top of mushroom mixture. Pour Wine over mixture. Slice butter into thin pats and place on top of mixture. Cover and Bake at 375 for 1.5 hours or until chicken is cooked thoroughly. Serve alone or with favorite starch dish.
Remove excess fat from chicken breasts.
Pierce breasts with a fork on both sides.
Place chicken in a frying pan.
Fill pan with wine up to the halfway mark of chicken.
Poach chicken for approximately 7 minutes on each side.
Add wine if it falls below the halfway mark during poaching.
Remove chicken and place on a bed of noodles.
Put chicken in a medium-size pot, large enough to hold it and have it submerged in the cooking liquids.
Add chicken broth, ginger, soy sauce, scallions and whiskey and bring it to a simmer.
Simmer, covered for 45 minutes.
Then turn off the heat and leave the lid on the pot--do not remove cover.
Allow chicken to sit for another 30 minutes or so.
Then remove chicken, rub lightly with sesame oil and serve.
Cut chicken breast into 1/2-inch
Mix flour with spices, roll chicken in seasoned flour and brown chicken in hot oil.
Add onions and mushrooms.
Cover with 2 cans beer, lower heat and simmer for 1/2 hour to 45 minutes, until chicken is tender.
Remove chicken.
Thicken liquid with 1 to 2 tablespoons cornstarch in 1/2 cup water.
(Add more water, if needed, during cooking chicken.)
Serve over rice or with mashed potatoes.