Royal Chicken Recipes

Steps:

• Preheat oven to 325°. For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. In a shallow bowl, combine flour and paprika; coat chicken. Place in a greased 13x9-in. baking dish. Drizzle with remaining butter., Bake, uncovered, until a thermometer reads 170°, 1 to 1-1/4 hours. Meanwhile, for sauce, heat butter in large skillet over medium heat. Add mushrooms and onion, cook and stir until tender, 2-3 minutes. Stir in the flour, salt and pepper. Whisk in cream until blended; bring to a boil. Cook and stir until thickened, 1 minute. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve with chicken.

Steps:

• Remove the flesh from the cooked chicken and cut into small pieces.
• In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened.
• Add the curry paste, tomato puree, wine, bay leaf and lemon juice.
• Simmer, uncovered, for about 10 minutes until well reduced.
• Strain and leave to cool.
• Puree the chopped apricot halves in a blender or food processor or through a sieve.
• Beat the cooled sauce into the mayonnaise with the apricot puree.
• Whip the cream until it forms stiff peaks and fold into the mixture.
• Season, adding a little extra lemon juice if necessary.
• Fold in the chicken pieces.
• Garnish with watercress or parsley to serve.

Steps:

• Wash the chicken legs and cut them into pieces.
• Cut the brown onion into bite-size pieces.
• Heat the wok then add 3 T oil.
• Stir-fry the brown onion until fragrant.
• Add the pieces of chicken and stir to mix.
• Add the carrots, the ketchup, the salt, the sugar and the 1/2 c water and bring them to a boil.
• Turn the heat to low and cover.
• Cook 20 minutes, or until the liquid is reduced to 1/2 cup.
• Add cornstarch and 1 T water to thicken, stir.
• Transfer to aserving plate and serve.
• Noter from the book:.
• When cooking the chicken, stir occasionally to prevent it from burning. If the liquid in the chicken mixture has not reduced to 1/2 c after 20 minutes of cooking, turn the heat to high; stir and cook until the liquid is reduced to 1/2 c.

Steps:

• Brown chicken in butter and oil.
• Remove and place in 3 quart casserole dish.
• In same skillet saute mushrooms.
• Stir in flour and cook for 3 minutes.
• Add soup, wine and water and simmer for 10 minutes or until sauce thickens.
• Stir in cream and seasonings.
• Pour over chicken and bake uncovered at 350 degrees for 1 hour.
• Stir in drained artichokes and bake 5 minutes more.

Steps:

• Pound chicken breasts to 1/4-inch thickness with flat side of meat mallet or chef's knife.
• Roll cheese in walnuts.
• Place 1 spinach leaf on each breast; top with a cheese quarter. Fold chicken around spinach and cheese to form a mound.Sprinkle salt and pepper over chicken. Place chicken in baking pan. Cover. Bake in 350 degree oven for 30 minutes or until chicken is fork-tender.
• Mix wine and dressing in small skillet. Cook over medium heat until sauce is reduced by one-half: stir in butter or margarine. Pour sauce over chicken.
• Serve with rice.
• *If raspberry vinaigrette is not available, substitute 1/4 cup bottled reduced calorie red wine vinegar and oil dressing and 1/4 cup seedless raspberry jam. Omit butter or margarine.