_chicken Ala St Recipes

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

Steps:

• Heat a medium nonstick skillet until very hot, then reduce heat to medium.
• Add the olive oil, and saute the chopped onion, until it begins to brown, about 5 minutes.
• Add the minced garlic and stir.
• Cut the chicken into bite size chunks and add to the skillet, browning on all sides, for about 5 minutes.
• Add the grated lemon rind, vermouth, 1/4 cup of chicken broth and cinnamon to the skillet.
• Cover and cook over low heat until chicken is cooked through, about 10-15 minutes.
• Stir the remaining TBS of chicken broth into the cornstarch, and mix well into a smooth paste.
• Stir this into the pan, along with the yogurt and stir to mix well.
• Season with salt and freshly ground pepper.

Steps:

• Make the puff pastry crescents: Lay out the puff pastry dough. Cut out 16 crescent shapes from the dough. Brush with egg whites and bake in a 375 preheated oven for 15 minutes, until golden.
• Make the stuffed chicken: Arrange the chicken breasts on a cutting board and cut them in half. Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets. Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream. Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides.
• Cut a slit in each breast of chicken for the filling. Spoon about 3 tablespoons of the spinach filling into each pocket. Close with toothpicks. The chicken may be prepared up to this point 24 hours in advance and kept covered and chilled.
• Place chicken in a baking pan. Add the white wine and enough chicken stock to barely cover the chicken. Add salt and pepper. Bake in a preheated 375 degree oven, covered, for 45 minutes until the chicken is cooked through.
• Make the sauce: In a saucepan, melt the butter. Blend in 3 tablespoons flour and let cook, stirring, for 2 minutes. Remove the mixture from the heat. Whisk in the boiling chicken stock. Bring the sauce to a boil for 1 minute, stirring, until the sauce thickens. Place back on heat and let simmer. Beat in the cream by the spoonfuls. Add 2 tablespoons softened truffle butter by 1/2 tablespoons, salt, pepper, and lemon juice to taste.
• Remove chicken from the poaching liquid. Serve with the sauce and the puff pastry crescents.

Steps:

• Cut chicken into bite size pieces.
• Place in slow cooker.
• Using a medium bowl, stir soup, flour and pepper until blended.
• Pour over chicken but DO NOT STIR.
• Cover and cook on Medium for 2 and 1/2 hours or on LOW for 5 to 5 and 1/2 hours or until chicken is very tender.
• Stir in peas and onions, pimiento, paprika celery salt, if desired and cayenne pepper.
• Cover and cook for 20 to 30 minutes or until vegetables are tender.
• Serve over rice or in patty shells.
• Serve with fresh fruit.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
• Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
• Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
• Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
• Place a split biscuit on each plate and pour the chicken mixture over the biscuits.

Steps:

• About six years ago, just after I'd moved to the Nampa, Idaho, patrol area, the boss asked me to cook dinner after a district meeting. In those days, my signature dish was chicken caccitiore. At the meeting happened to be one of my fellow officers who would later become my boss. This native son of Idaho, like many, was raised on a diet of "meat and taters". I'm not saying that Norris had led a sheltered life up to this point, but it would be safe to say he hadn't explored many culinary horizons! As the night wore on and a few malted beverages consumed, Norris began to refer to my chicken caccitiore as "Chicken ala S*#T"! My daddy always taught me not to get mad, but to get even and then get ahead! I bristled up enough that Norris knew he'd got my goat. As the years went by and Norris was promoted, he ate enough of my cooking that he reached the point of occasionally bragging about it. Now the stage was set to get even and ahead all in one fell swoop! A couple of years ago, I came back from a fishing trip to the gulf coast of Texas with two coolers full of jumbo shrimp and fillets from red snapper, red drum, and sea trout. I called the boss and invited him and his wife to a seafood dinner."Sure" he said, "how about next weekend?" A couple days before the dinner, I went down to a local fast food restaurant and bought a hamburger-as simple a hamburger as can be made by modern technology. I set it on a plate in the cupboard and proceeded to let it dry out a bit. When Norris and his wife Jan arrived, preparations for dinner were well on the way. After I mixed him about three fingers of corn squeezings with some cola over ice, old Norris really began to brag on my cookin'! About five years had elapsed between the two occasions, and Norris was about to learn that I'll wait quite a while to "get ahead"! In those five years we'd shared quite a few horse patrols, boat trips, and job related camping trips with no complaints about the chow. If memory serves me correctly, I'd prepared a dozen or so jumbo shrimp with cocktail sauce as an appetizer, fillets of red snapper poached in white wine with a little seasoned butter and lemon juice, new red potatoes boiled in their jackets and dressed with butter and minced parsley, a green salad, and sourdough garlic bread. All was set on the table except for the shrimp and cocktail sauce, and all was set for pay back time! I walked into the dinning room with the shrimp cocktail and I set one each in front of Jan and my place settings and presented Norris with his entree! You'd have to know Norris to truly appreciate the look on his face. Have you ever witnessed the pained expression people get when they pass gas in a crowded public place or when they've stepped onto a substance in the grass which twelve hours before was perfectly good dog food? The look on his face said it all ! It had taken five years , but now I was ahead!Our dinners almost got cold, we laughed so long! I haven't yet tried it, but I suspect for old "Mr. Meat & Taters", I could cook up some tofu along with a soy bean burger and get no complaints.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales

Steps:

• Spread chicken breasts flat, fold cheese and ham slices to fit on top.
• Fold breasts over filling and fasten edge over filling and fasten edges with toothpicks.
• On waxed paper, mix flour and paprika and use to coat chicken.
• In 12 inch skillet over medium heat in hot butter, cook chicken until brown on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 3 minutes or until tender. Remove toothpicks.
• In cup, blend cornstarch and cream and blend until smooth. Gradually stir into skillet. Cook stirring constantly until thickened.
• Serve over chicken.