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Chicken
These recipes will change monthly.
CHICKEN MARSALA

INGREDIENTS

4 medium (12 ounces total) boned skinless
chicken breast halves
Nonstick spray coating
1 cups sliced fresh mushrooms
2 tablespoons sliced green onion
2 tablespoons water
teaspoon salt
cup dry sherry or dry Marsala



DIRECTIONS

Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to about -inch thickness. Remove plastic wrap. Repeat with remaining chicken breast halves.

Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2 to 3 minutes or till tender and no pink remains. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves.

Carefully add mushrooms, green onion, water, and salt to skillet. Cook over medium heat till mushrooms are tender and most of the liquid has evaporated (about 3 minutes). Add Marsala or dry sherry to skillet. Heat through. Spoon vegetables and sauce over chicken.

Makes 4 servings.

GINGER AND PEACH CHICKEN
INGREDIENTS

Nonstick spray coating
4 medium (12 ounces total) boned skinless
chicken breast halves
1 8-ounce can peach slices in light syrup
1 teaspoon cornstarch
teaspoon grated gingerroot
or 1/8 teaspoon ground ginger
teaspoon salt
8-ounce can ( cup) sliced water chestnuts,
drained
2 cups hot cooked rice
1 6-ounce package frozen pea pods,
cooked and drained


DIRECTIONS

Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8 to 10 minutes or till tender and no longer pink; turn to brown evenly. Remove from skillet; keep warm.

Meanwhile drain peaches, reserving juice. Add water to juice to equal cup. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts; heat through.

On a serving platter or 4 individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken.

Serves 4.

CHICKEN WITH WINE SAUCE

INGREDIENTS
2 pounds meaty chicken pieces
(breasts, thighs, and drumsticks), skinned
Nonstick spray coating
1 cup sliced fresh mushrooms
1 small onion, chopped
1 teaspoon dried basil, crushed
1 clove garlic, minced
1/3 cup chicken broth
1/3 cup dry white wine
teaspoon salt
teaspoon pepper
1 tablespoon cornstarch


DIRECTIONS

Rinse chicken; pat dry; set aside.

Spray a large skillet with nonstick spray coating. Add mushrooms, onion, basil, and garlic. Cook over medium heat till onion is tender.

Stir in chicken broth, wine, salt, and pepper. Arrange chicken in skillet. Bring to boiling; reduce heat. Cover and cook over low heat about 30 minutes or till chicken is tender and no longer pink. Transfer chicken and vegetables to a serving platter; keep warm.

Measure cooking liquid. Add water to equal 1 cup, if necessary. Pour into skillet.

Combine cornstarch and 1 tablespoon water. Stir into cooking liquid in skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve over chicken.

Makes 5 servings.

SPICY BARBECUED CHICKEN

INGREDIENTS
cup cider vinegar
1 tablespoon Worcestershire sauce
or white wine Worcestershire sauce
1 tablespoon prepared mustard
1 teaspoon paprika
teaspoon pepper
teaspoon celery seed
teaspoon bottled hot pepper sauce
1/8 teaspoon salt
2 pounds meaty chicken pieces
(breasts, thighs, and drumsticks), skinned


DIRECTIONS

For sauce, in a small saucepan combine vinegar, Worcestershire sauce, mustard, paprika, pepper, celery seed, hot pepper sauce, and salt. Bring to boiling; reduce heat. Simmer 5 minutes, stirring to dissolve mustard.

Brush chicken pieces with sauce. Grill chicken pieces, bone side up, on an uncovered grill directly over medium-hot coals for 20 minutes. Turn and grill 15 to 25 minutes more or till no longer pink, brushing frequently with sauce.

Broiling directions: Place chicken pieces, bone side up, on the unheated rack of a broiler pan. Brush with sauce. Broil 4 to 5 inches from the heat about 20 minutes or till lightly browned. Turn chicken pieces skin side up and broil 5 to 15 minutes more or till chicken is no longer pink. Brush occasionally with sauce.

Serves 6.

CHICKEN LIVERS IN ITALIAN TOMATO SAUCE

INGREDIENTS
1 16-ounce can tomatoes, cut up
1 tablespoon cornstarch
1 teaspoon sugar
teaspoon Italian seasoning
1/8 to teaspoon crushed red pepper
Nonstick spray coating
1 cup thinly bias-sliced carrots
cup chopped onion
2 cloves garlic, minced
1 medium green pepper, cut into strips
1 tablespoon cooking oil
pound chicken livers, halved
4 ounces spaghetti, cooked and drained


DIRECTIONS

For sauce, stir together undrained tomatoes, cornstarch, sugar, Italian seasoning, and red pepper. Set aside.

Spray a wok or large skillet with nonstick spray coating. Stir-fry carrots for 2 minutes. Add onion and garlic; stir-fry for 1 minute. Add green pepper and stir-fry 1 to 3 minutes more or till vegetables are crisp-tender. Remove from wok.

Add oil to hot wok. Stir-fry chicken livers for 2 to 3 minutes or till slightly pink in center. Push livers from center of wok. Stir sauce; add to center of wok. Cook and stir till thickened and bubbly.

Return vegetables to wok; stir all ingredients together to coat with sauce. Cook and stir for 1 minute more or till heated through. Serve immediately over spaghetti.

Serves 4.