California Chicken Seafood Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
• Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

Steps:

• For the fried chicken: Preheat the oven to its lowest temperature setting.
• Mix the flour, seafood seasoning, salt and pepper in a large zip-top bag. Drop in the chicken pieces (you will probably have to do this in batches) and shake to coat.
• Pour the oil into a deep 12-inch cast-iron skillet to a depth of 1 inch. Heat it over high heat until a drop of water bubbles. Shake any excess seasoning mix off the chicken and put it skin-side down in the skillet, in batches if necessary to avoid overcrowding. Cook on one side, uncovered, for 15 minutes, then turn the chicken pieces over and fry until golden brown, about 15 minutes more. Drain the chicken on paper towels. Keep warm in the oven while you finish frying the rest of the chicken.
• For the pan gravy: Pour off the oil, leaving approximately 3 tablespoons in the skillet, and turn the heat to medium. Add the flour while whisking, mixing in the crunchy bits and cooking for 5 minutes. Pour in the milk and bring it to a low boil, whisking constantly and cooking for another 2 minutes. Season with salt and pepper and serve with the fried chicken.
• Note: This recipe differs from what was originally broadcast.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Warm oil in skillet and add chicken and onion.
• Cook 15 minutes or until chicken is browned and just about done.
• Add salt and pepper to taste.
• Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese.
• Place in oven for 10 to 15 minutes, until cheese melts.
• Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

Steps:

• Rinse, shell and devein shrimp.
• Save shells.
• Set aside shrimp.
• Heat butter and oil in a large skillet over medium high heat.
• Add the chicken breasts and cook until golden and center's are no longer pink.
• Remove chicken and keep warm.
• Cut scallops into 1/2 inch chunks if large.
• Add scallops and shrimp to pan and cook until shrimp turn pink, around 3-4 minutes.
• Remove from skillet.
• Add shrimp stock, cream, and booze to the pan and boil on high heat stirring often until reduced to about 3/4 cup.
• Reduce heat to medium-low.
• Chop cooked chicken and add to pan along with the shrimp and scallops.
• Coat meat with sauce.
• Remove from heat and serve with rice or pasta.
• Shrimp stock: In a 2-3 quart pan combine shrimp shells, 1 cup dry white wine and 1 cup chicken stock.
• Boil uncovered until reduced to 1 cup.
• Pour through a fine strainer lined with cheesecloth.
• Discard shells, reduce stock to 1/2 cup.

Steps:

• Arrange chicken in square baking dish, sprinkle with lemon juice, onion flakes, basil and pepper.
• Cook on high in microwave, covered with waxed paper, for 8 1/2 to 9 1/2 minutes or till tender.
• Top chicken with 1/2 of cheese, avocado, tomato, and remaining cheese.
• Cook on high 2 1/2 to 3 minutes.
• Let stand 5 minutes before serving.

Steps:

• Cut chicken into 1/2" strips Peel yellow layer off rind of lemon and chop finely Roll lemon w/ palm of hand and cut in half crosswise Remove pulp and seeds from jalapeno peppers and chop finely Place chicken, lemond rind, juice from lemon, jalapeno peppers, olive oil, salt, pepper and scallions in a bowl Marinate chicken in refrigerator for at least 2 hours Melt 4 tablespoons butter in a skillet over medium heat Increase heat to medium high and add marinated chicken When chicken is done (about 5 minutes), remove to a warm platter Melt remaining 2 tablespoons butter in the same skillet Add almonds to melted butter and saute until golden brown Add white wine to loosen the particles on bottom of pan, heat throughly Pour wine sauce over chicken and garnish with avocado.

Steps:

• Combine 1 tablespoon flour, salt, paprika and pepper; sprinkle over chicken. In a large skillet, heat 4 tablespoons butter over medium heat; brown chicken on all sides. Remove chicken to a large baking dish., Melt remaining butter in the same skillet; saute mushrooms until tender. Sprinkle remaining flour over mushrooms; cook and stir until blended. Gradually stir in broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened., Arrange artichoke hearts over chicken and top with mushroom sauce. Cover and bake at 375° for 40 minutes or until chicken is tender and juices run clear.