1 broiler-fryer chicken cut in serving pieces
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoon butter or margarine
1 cup water
1 small onion,chopped
1 clove of garlic, minced
2 tablespoon flour
1 cup sour cream or sweet cream
1 teaspoon chopped dill
Mix flour, salt, and pepper together in a plastic bag. Add chicken pieces
one at a time and shake. Brown floured chicken pieces slowly in butter in
a skillet. Add water, onion, and garlic and cook at low heat for 40 mins.
Blend flour with cream. Add dill and mix into the chicken. Heat thoroughly
but do not boil. Serve with boiled new potatoes,rice, or noodles.
Baked Crusty Chicken
1/2 cup dried bread crumbs
1/2 cup all-purpose flour
1 tablespoon fresh parsley, chopped
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1 lemon juice of
2 tablespoon butter or margarine, melted
2 tablespoon vegetable oil
1 chicken, cut into pieces
Heat oven to 350. Combine bread crumbs, flour, parsley, basil, salt,
paprika and pepper in small brown paper bag; seal and shake to mix. Combine
lemon juice, butter and oil in large bowl. Add the chicken, turning the
pieces to coat. Working with a few pieces at a time, shake the chicken in
crumb mixture in the bag to coat evenly; place the pieces on a
baking pan. Bake in 350 oven for 45 minutes or until the chicken meat is no
longer pink near the bone. Increase the oven heat to broil. Adjust the oven
rack 4-6 inches from the source of heat. Broil chicken until lightly
golden, 5-8 minutes.
NOTES : For a quick sauce, combine equal parts mustard and horseradish;
serve chicken with buttered noodles tossed with pepper and zucchini strips.
Recipe by: Family Circle, 5/97
Uptown Chicken And Red-Eye Gravy
1 1/2 tablespoon all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
4 skinned boned chicken breast halves; (4-ounce)
2 teaspoon margarine
1 vegetable cooking spray
1/2 cup chopped lean country ham; (2 ounces)
1/2 cup strong brewed coffee
1/4 cup water
1 tablespoon brown sugar
8 portabella mushroom slices; (1/2-inch-thick)
1 tablespoon all-purpose flour
1 tablespoon water
Combine first 4 ingredients in a large zip-top heavy-duty plastic bag. Add
the chicken; seal bag, and shake to coat.
Melt margarine in a large nonstick skillet coated with cooking spray over
medium-high heat. Add chicken, and cook 2 minutes on each side or until
Combine ham, coffee, 1/4 cup water, and sugar; pour over chicken. Bring to
a boil; cover, reduce heat, and simmer 3 minutes. Add mushrooms; cover and
simmer 5 minutes or until chicken is done and mushrooms are tender.
Remove chicken and mushrooms with a slotted spoon, and place on a serving
platter; set aside, and keep warm.
Combine 1 tablespoon flour and 1 tablespoon water in a small bowl, and stir
with a wire whisk; add to cooking liquid in skillet. Bring to a boil, and
cook 1 minute or until thickened, stirring constantly with a wire whisk.
Yield: 4 servings (serving size: 1 chicken breast half, 2 mushroom slices,
and 2 tablespoons gravy).
Per serving: 235 Calories; 5g Fat (19% calories from fat); 37g Protein; 9g
Carbohydrate; 89mg Cholesterol; 501mg Sodium Food Exchanges: 1/2
Starch/Bread; 5 Lean Meat; 1/2 Vegetable; 1/2 Fat
Serving Ideas : Spoon over chicken and mushrooms.
NOTES : Portabella mushrooms are very large, dark mushrooms, boasting an
almost meatlike flavor. You can substitute large button mushrooms if
portabellas are not available.
Recipe by: Cooking Light, Jul/Aug 1995
Yield: 4 servings
Red Cooked Tangerine Chicken
3 1/2 lb frying chicken (or chicken parts)
1 large piece dried orange or tangerine peel
1/3 cup dry sherry
1/2 cup peanut oil
3 1/2 cup boiling water
1 cornstarch paste
1 flower roll for garnish
1 parsley or watercress for garnish
3 large slices ginger root
3 tablespoon hoisin sauce
2 tablespoon dark soy sauce
3 whole star anise
2 large lumps rock sugar
1 teaspoon 5-spice powder
3 green onions, quartered
Preparation: Rinse and soak dried peel in sherry for 1 hour. Remove
chicken neck, heart, gizzard and liver (use in stock pot). Wash chicken and
chop into large chunks. Mix sauce ingredients.
Browning: Add peanut oil to moderately hot wok. When oil is hot, brown
chicken pieces; remove pieces from oil with strainer and drain over bowl.
Slow-cooking: Remove all oil from wok; heat to moderate. Add peel, sherry,
and sauce (remixed first); add boiling water. Bring to simmer. Add chicken
pieces. Cover and simmer for 1 hour or until chicken is tender but still
adhering to bones. When tender, remove pieces from sauce. Transfer 1 cup
of sauce, less the spices, to a saucepan; thicken with cornstarch paste to
a light gravy.
Arrange chicken pieces on large serving platter to resemble the shape of a
chicken. Place bunch of parsley or watercress at the tail, a flower roll
at the head with a piece of star anise for a beak. Pour sauce over chicken
when ready to serve.
Crush garlic. Chop peppers. Slice unpeeled eggplant cut crosswise into slices 1/8 inch thick. thinly slice
chicken (or, if using tofu, cut into 1/2 inch cubes) Heat oil. Add garlic and stir fry until light brown.
Add eggplant and chicken (or tofu) and cook for five to seven minutes. Add red chile peppers, basil leaves,
and yellow bean sauce; mix well. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.
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