Chicken Breasts Veronique

Posted on Categories Meats, Poultry and Seafood
6 chicken breasts, boneless and skinless
2 teaspoons salt
1 teaspoon black pepper
4 tablespoons butter
2 teaspoons tarragon
1 cup green seedless grapes, halved
3/4 cup dry white wine
1 tablespoon flour
2/3 cup light cream
2 large egg yolks

Sprinkle chicken breasts with salt & pepper. Brown on all sides in butter in a heavy skillet. Place chicken in a baking dish, adding all the pan drippings.  Sprinkle with tarragon. Add grapes and wine. Bake, uncovered, in a preheated 325* oven for 40 minutes or until chicken is tender. Remove chicken from baking dish and keep warm. Blend flour with a little of the cream, add remaining cream and egg yolks, beat well, and add to pan drippings. Add chicken and cook 5 minutes. DO NOT BOIL. serves 6.

Baked Chicken Croquettes

Posted on Categories Meats, Poultry and Seafood
1/2 cup mayonnaise
1 teaspoon each of salt & pepper
2 teaspoons grated onion
2 teaspoons Worcestershire sauce
1 tablespoon minced parsley
2 tablespoons water
2 1/2 cups chopped chicken
1 cup fine breadcrumbs or cooked rice
1 cup sifted breadcrumbs

Preheat oven to 450*. Combine the first 7 ingredients in a bowl. Mix in the
chicken and bread crumbs with a fork. Let stand 5 minutes. Shape into 8-12 croquettes; roll in the sifted crumbs. Place half an inch apart upon an ungreased baking sheet, lined with parchment paper. Bake in oven until the top and sides are brown. About 15 – 20 minutes. Serve with gravy. serves 4-6.

Modena Turkey Fillets

Posted on Categories Meats, Poultry and Seafood
6 turkey fillets
1 beaten egg
bread crumbs
3 tablespoons butter
6 paper thin slices prosciutto
6 thin slices Fontina cheese

Preheat oven to 450*. Pass the fillets in beaten egg, then in breadcrumbs. Melt the butter in a frying pan and brown the turkey on both sides. When they have turned a golden brown, put the fillets in a baking dish, place a slice of prosciutto atop each and then a thin slice of fontina atop of that. Bake in oven at 450* and cook until the cheese has melted. serves4-6

Turkey Meatballs in Mushroom Sauce

Posted on Categories Meats, Poultry and Seafood
2 large eggs, beaten
3 cups finely ground Turkey
1 cup bread crumbs
3/4 cup turkey or chicken broth
1 tablespoon minced onion
3 teaspoons each of salt, black pepper, mustard, rosemary, parsley
1 can condensed cream of mushroom soup
1 cup turkey or chicken broth
1 teaspoon each of celery seed, onion powder, garlic powder

Combine the first 8 ingredients. Shape into 1 inch balls. Place in a baking dish.  Combine remaining ingredients, heat to boiling, and pour over turkey meatballs. Cook in a preheated 350* oven, for 50 minutes. serves 6.

Chicken Dijon

Posted on Categories Meats, Poultry and Seafood
8 chicken breasts, skinned and boned
1/2 cup butter
1/2 cup olive oil
6 tablespoons Dijon mustard
6 tablespoons fresh chopped chives
1 teaspoon basil
Dash black pepper
Dash cayenne pepper
Salt
2 cups fine bread crumbs

Melt butter and combine with oil. Set aside half of the mixture. To the other half add mustard, chives, basil and peppers. Combine with wire whisk or food processor until mixture is the consistency of heavy cream. Salt chicken lightly, brush with butter and oil mixture that has mustard added, making sure all sides are well covered. Roll in bread crumbs. Use a 9 x 13 baking pan, and add part of the remaining butter and oil mixture, coating the bottom of the pan well. Place chicken breasts in baking pan and bake at 375* for approximately 1 hour. Baste as necessary with remaining oil and butter mixture. If crumbs begin browning too quickly, cover pan lightly with tent of foil. serves 6.

Chicken Fromage

Posted on Categories Meats, Poultry and Seafood
6 -8 cutlets or 3 whole chicken breasts, skinned and split
2 cloves garlic, pressed
3/4 cup melted butter
1 cup fine bread crumbs
3/4 cup grated sharp Cheddar cheese
1/4 cup grated Parmesan cheese
Salt & Pepper

Add garlic to melted butter. Mix together bread crumbs and cheese. Salt &
pepper chicken cutlets and dip in melted butter, then crumb mixture. Place in 9 x 13 baking dish. Pour remainder of melted butter over chicken. Bake uncovered at 350* for 45 minutes or until done. Baste occasionally with pan juices. serves 6

Chicken Marengo

Posted on Categories Meats, Poultry and Seafood
6-8 boneless chicken breasts
1/2 cup flour
1 teaspoon each of salt & pepper
1 teaspoon tarragon
1/4 cup oil
1/4 cup butter
1 cup dry white wine
2 cups crushed tomatoes
2 cloves garlic, pressed
1/4 lb mushrooms, sliced (optional)

Coat chicken with flour seasoned with salt, pepper and tarragon. Reserve any remaining flour. In a frying pan, quickly brown chicken on all sides in the oil and butter. Place chicken in a heavy casserole or Dutch oven. Add the reserved flour to the remaining oil and butter in the frying pan and gradually whisk in the wine.  After the sauce is thick and smooth, add to the chicken. Then add the tomatoes, garlic, and mushrooms. Bake in covered casserole at 350* for about 50 minutes or until the chicken is tender. serves 6.

Lemon Chicken Breasts

Posted on Categories Meats, Poultry and Seafood
4 chicken breasts, boneless & skinless
1/2 cup butter
2 cloves garlic, pressed
1 cup seasoned bread crumbs
1/3 cup lemon juice
Melt butter in an 8 inch square baking dish. Add garlic. Flatten chicken breasts, then fold envelope-fashion and roll in seasoned bread crumbs. Place chicken in baking dish and bake at 350* for 30 minutes, basting occasionally. Add lemon juice and bake for an additional 15 minutes. serves 4.

Chicken in Olive Sauce

Posted on Categories Meats, Poultry and Seafood
4 lb chicken, washed and cut up into serving pieces
2 teaspoons salt
4 cups water
1/2 cup chicken fat
1/2 cup flour
5 cups chicken broth
2 thin slices bread, crumbled
1/2 cup finely chopped green pepper
1 dozen finely chopped green olives
2 dozen sliced green olives
1 – 1/2 cups Tomato sauce
1/3 cup seedless raisins
3 tablespoons minced onion
1 cinnamon stick
2 teaspoons ground coriander
2 teaspoons oregano
1 teaspoon each of black pepper, garlic powder, ground cumin
2 teaspoons wine vinegar

Place chicken pieces together with salt, and water, in a 6 quart saucepan. Cover and cook, slowly, 2 hours, or until chicken is tender. Remove chicken from stock. Skim fat from broth and save it for later use. Measure stock, adding water, if necessary, to make 5 cups. Return chicken fat to saucepan and blend in flour.  Stir and cook until browned. Remove from heat and stir in stock and bread. Beat until smooth. Add remaining ingredients. Stir and cook until thickened. Add chicken. Cook, uncovered, 10 minutes, stirring frequently. Serve hot with rice or pasta. serves 6-8.

Shrimp Jambalaya

Posted on Categories Meats, Poultry and Seafood
1/2 cup olive oil
1/2 cup diced celery
1/2 cup diced green pepper
1 cup raw, long-grained rice
1 cup crushed tomatoes
4 cups beef or chicken broth
1/2 cup minced onion
1 teaspoon each of salt & pepper
1/8 teaspoon cayenne
1 teaspoon each of thyme & parsley
1 cup diced, smoked ham
3 cups peeled, deveined, cooked shrimp

Heat oil in a heavy saucepan or Dutch oven. Add celery, green pepper, and rice.  Stir and cook until rice begins to stick to bottom of pan, and has browned lightly.  Add the next 8 ingredients. Cover and cook 25 minutes, or until rice is tender.  Add Ham & Shrimp 10 minutes before cooking time is done. serves 4