Knob Hill Chicken Recipes

Steps:

• For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
• For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.

Steps:

• In a Ziplock bag place the 3 chicken breast.
• Add dressing and lemon juice let marate for at least 30 minutes.
• Place on grill turn only once
• Is done when no longer pink (be careful not to over cook).
• place Canadian bacon and cheese on top
• Let cheese soften and brown lightly
• Serve Hot.

Steps:

• Bring the balsamic vinegar to a slow boil in a small pot.
• Sprinkle in a tablespoon or two of sugar.
• Let simmer/boil until it reduces to about one half.
• Be very careful to stir often and not let it burn.
• Dredge the chicken in the seasoned flour and sear untill cooked through in 1/4 cup of the clarified butter.
• Remove and keep warm.
• Using the rest of the butter and 1 tablespoon of sugar, saute and carmelize the leek and pears until the leek is translucent.
• Stir in apple juice and cream and bring to a slow boil.
• Let the sauce thicken.
• Over pasta or garlic mashed potatoes, place the chicken, cover it with the pear/leek mix, and sprinkle a small amout of the reduced balsamic vinegar on top.
• Finally, dust a tablespoon of gorgonzola cheese over all.
• Serve immedialtely.

Steps:

• Combine flour, salt, pepper and paprika and coat chicken with this mixture.
• Brown chicken on all sides in hot oil.
• Place browned chicken in baking dish.
• Cut artichokes in half and place atop chicken.
• In skillet, saute celery, onions and mushrooms in butter until tender.
• Blend in flour, stir in milk, summer savory and season with salt and pepper to taste.
• Cook and stir until thickened.
• Add cheese and stir until melted and combined.
• Pour over chicken and bake at 350* for 30 minutes.