eat. Cover and cook for 15 mins, until the
Melt the butter in a large skillet; heat to medium high.
Roll chicken breasts in flour.
Cut each breast in half or smaller pieces.
Brown chicken in butter for 5 minutes; turn chicken, then pour in lemon juice, cooking wine and garlic.
Cover; let cook on medium heat for 5 minutes.
Remove chicken and garnish with fresh parsley.
Remaining butter makes a good sauce for chicken or rice.
For Chicken Cacciatore:.
Bake chicken in a 360 degree F
For Chicken:
In a shallow baking
For Spicy Red Pepper Sauce:
tbsp flour. Leave aside for 10 mts.
Boil the
In a mixing bowl, whisk together HP Sauce, wine, oil, worcestershire sauce and garlic.
Place chicken in a dish, pour marinade over, cover with plastic wrap and place in the fridge for at least 4 hours.
After marinating is done, drain off marinade and grill or broil chicken until done.
If desired, place marinade in a small pot, bring to a boil, let boil for 2 minutes, then use as a basting sauce for chicken (do not use straight from the fridge as there is a danger of bacteria; boil first).
Cook hen and save broth.
Use hen for chicken salad, etc.
Mix all ingredients and stuff turkey or chicken.
Bake at 325\u00b0 for 1 hour.
Pound the chicken breasts very thin.
Whisk
t a time, coat the chicken with the flour, then egg
Heat oil in a large skillet on high heat. Dust chicken pieces in flour, shaking off excess. Cook in 2 batches, 1-2 mins each side, until golden. Remove from pan and set aside.
Cook capers in same pan for 1 min, until crisp. Remove to a plate.
Add wine to pan to deglaze. Simmer 1 min. Return chicken to pan with lemon juice. Simmer 1-2 mins. Remove from heat. Add half of the parsley and lemon peel. Season to taste.
Serve chicken slices with sauce. Top with capers, and remaining parsley and lemon peel. Accompany with asparagus.
ieces of plastic wrap flatten chicken breasts to 1/4\" thickness
shallow dish. Dredge the chicken pieces in the flour mixture
alt and pepper. Dredge chicken in flour and shake off
Butterfly the chicken breasts, and
Pound each breast to 1/4-inch thickness with a meat mallet. Coat each piece of chicken in flour.
Saute the chicken in oil over medium heat in a 10-inch frying pan for 2 1/2 minutes on each side.
Remove chicken from pan and drain on brown paper.
Add onion to pan and saute 1 to 2 minutes.
Remove and drain.
Pour off excess oil from the pan.
Return chicken and onion to pan. Mix bouillon and hot water; pour over chicken.
Pour lemon juice over chicken.
Cover and simmer for 5 minutes.
ogether egg and milk. Dip chicken pieces in egg mixture, then
Pound the chicken breast until it is flat
alt and pepper. Dredge chicken in flour and shake off
at dry chicken.
Pound chicken flat -