Chicken Ala Maryland Recipe 55

Steps:

• In a medium skillet, melt butter and heat together with olive oil.
• Meanwhile, fillet chicken breasts so they are thinner and dredge in the flour seasoned to your taste with salt, pepper and garlic powder.
• Saute chicken in hot butter/oil until golden brown on both sides, about 7 minutes per side.
• Add cream, wine, dijon mustard, salt and pepper to taste and crabmeat. Simmer 5 minutes. Serve over rice.
• If serving over biscuits, remove the chicken from the pan after browning and dice into chunks then return to pan and proceed with the rest as written.

Steps:

• 1. Preheat oven to 375 degrees 2. Rinse chicken, pat dry with paper towel 3. Lightly dip each piece in flour 4. Brown chicken in frying pan (in 1/3 cup oil) for approx. 10 minutes 5. Remove from pan and allow chicken to cool (pouring heavy cream on hot chicken will cause it to curdle) 6. While waiting for chicken to cool, prepare the sauce. 7. To make the sauce, combine the onion, bay leaves and heavy cream 8. Place two chicken breasts in casserole dish and add half the onion, bay leaves and cream 9. Add the remaining chicken and onion, bay leaves and cream. 10. Top with 1/2 teaspoon of salt and 1/2 teaspoon of pepper 11. Cover dish. 12. Bake for one hour at 375 degrees. Tip: Chicken may boil over- place a cookie sheet on the rack underneath it to catch any sauce that may spill out Serve over rice and enjoy!

Steps:

• Heat oven to 200C/180C fan/gas 6 and sit the chicken in a small roasting tin. Mix all the spices with 2 tsp salt using a pestle and mortar - try to grind the oregano finely so that it doesn't burn. Rub the spice mix over the chicken with some oil, and cover loosely with foil.
• Sit the potatoes in another tin, and put them in the oven together with the chicken. After 30 mins, remove the foil. Pierce the banana once in the skin with a knife and put alongside the potatoes, and roast with the chicken for another 30 mins.
• Check the potatoes are soft, then remove them and the banana from the oven. Leave the chicken to cook for a final 10 mins. Split the potatoes and banana, and scrape all the flesh into a saucepan. Add 1 tsp salt, half the butter and the milk, then mash together. Season.
• Check the chicken is cooked by piercing the inner thigh and ensuring the juices run clear. Lift to a serving platter and rest for 10 mins.
• To serve, spoon the mash into a dish, topped with knobs of remaining butter, and carve the chicken at the table. Serve with Creamed corn & bacon (recipe in 'goes well with', right).