The Recipe   
honey backed  chicken
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Servings: 12


1/2 cup all purpose flour
1/2 tsp. pepper
2-1/4 lbs. chicken pieces
1/4 cup unsalted butter, melted
1/4 cup honey
1/4 cup lemon juice
1 Tbsp. soy sauce

Preheat oven to temperature 350°F. Combine flour and pepper in a shallow bowl. Use to coat chicken pieces. Pour 2 Tbs. butter into a 9x13 inch baking dish. Place chicken in dish and turn to coat with butter. Leave skin side down and bake uncovered
30 minutes. Turn chicken. Combine honey, lemon juice and soy sauce with the remaining butter. Pour over chicken. Bake 30 minutes more, basting
often with honey sauce.

The Recipe   

         tender  breast  chicken   in    tomato sauce         


Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4


4 boneless chicken breast halves
3 Tbsps. unsalted butter
1 shallot, chopped
1/3 cup sweet vermouth
1-2/3 cups Italian style peeled tomatoes, drained and chopped
1 cup heavy cream

Season chicken breasts with salt and pepper to taste. Melt butter in a heavy nonstick skillet over medium high heat. Saut chicken 3-5 minutes per side, or until tender and cooked throughout. Remove to a platter and cover with foil to keep warm. Add shallots to pan and cook 1-2 minutes until soft. Add vermouth and tomatoes and simmer about 7-10 minutes stirring frequently, until sauce reduces by half. Pour sauce into a food processor or blender and pure until smooth. Return to pan. Add cream and simmer 2 minutes. Do not boil. Serve sauce over chicken.

The Recipe   
caribbean  chicken
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6


1/4 cup fresh orange juice
1 tsp. orange peel
1 Tbsp. olive oil
1 Tbsp. lime juice
1 tsp. fresh ginger, minced
2 cloves garlic, minced
1/4 tsp. fresh oregano, minced
1-1/2 lbs. boneless skinless chicken breasts, halved

In a blender, combine all ingredients except the chicken. Pour the
marinade over the chicken breasts and marinate in the
refrigerator at least 2 hours or up to 48 hours. Grill or
broil the chicken for about 6 minutes per side until no trace
of pink remains.

                         sweet and  sour chicken
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4


3 Tbsps. cornstarch
1-2/3 cups canned Oriental or chicken stock
1/4 cup vinegar
1/4 cup sugar
1 lb. boneless skinless chicken breast halves, cut into cubes
1 small green or red bell pepper\cooked, cut into 2 inch strips
1 medium carrot\cooked, sliced
1/2 lb. unsweetened pineapple chunks, drained
4 cups hot cooked rice

Combine first 4 ingredients in a bowl until smooth. Set aside. Heat a
heavy nonstick skillet over medium high heat. Stir-fry chicken 5-8
minutes, in batches if necessary, or until browned. Set chicken
aside. Stir cornstarch mixture and add to skillet. Cook until mixture
boils and thickens, stirring constantly. Return chicken to pan. Add
pepper, carrot and pineapple. Reduce heat to low. Cover and cook 5
minutes or until chicken is no longer pink. Serve over rice.


                                                                                     chicken  a  la   king
1/4 cup plus 1 tablespoon unsalted butter
2 large shallots, minced
6 tablespoons all-purpose flour 
1/4 cup dry sherry
3 3/4 cups chicken broth, homemade or low-sodium canned
6 sprigs plus 1 tablespoon minced flat-leaf parsley
1 sprig fresh thyme
1 teaspoon kosher salt, plus more, to taste
1/2 teaspoon freshly ground black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
1/2 cup creme fraiche or heavy cream
4 cups 1-inch cubed poached chicken, recipe follows
1 tablespoon snipped fresh chives
Serving suggestions: Buttered noodles, toast points, biscuits, or crepes

In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.

10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
Yield: 4 to 6 servings


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