Susans Chicken Recipes

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture., In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm., In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.

Steps:

• 1. VEGETABLES: Steam the vegetables in microwave (or steamer pan, if you prefer) in preparation to adding to sauce and set aside.
• 2. PASTA: Put the Pasta water on and bring to a boil. Add the pasta and cook while preparing the sauce. Do not over cook the pasta. NOTE: Angel Hair pasta cooks very quickly. It should not be over cooked as it waits for the sauce to become ready. It would be reasonable to add the pasta to the boiling water at about the time the chicken and celery are combined, so they are done at somewhat the same time. (See additional notes on the pasta below.)
• 3. SAUCE: Saute the chopped celery and onion in your favorite cooking fat until translucent. Then put in a bowl and set aside.
• 4. Place the cut up chicken in the pan used to saute the celery and onion, add the seasonings, and cook until tender. When tender, reintroduce the celery and onion to the chicken in the same pan. NOTE: You may also cook the chicken and then slice it, if your prefer -- just add it to the celery and onion when it is ready.
• 5. Add, butter and let it melt. (She tried to use less butter but it does not make the sauce properly without it -- she said it may be possible to use 1/2 cup of olive oil if you prefer, but she has never tried it.)
• 6. Add the chopped tomato, steamed vegetables, sprinkle the parmesan cheese, and gently toss to incorporate into the butter. Cook to thicken (butter and cheese) while gently stirring for about a minute -- do not overcook the chicken.
• 7. Pour chicken and vegetable sauce over the cooked and drained angel hair pasta, sprinkle with more Parmesan cheese and serve.
• 8. ADDITION NOTES ON THE ANGEL HAIR PASTA: 1. Fill sauce pan about half full of water to which you've added salt and a pat of butter. (Susan cooks her pasta in salt only, but, Marcia says that adding flavors to the pasta water really punches up the flavor of the whole dish.) 2. Add the pasta and cook until tender NOTE: The pasta can be added to hot water or cold, depending on your preference -- just make sure it comes to a boil at some point, and then turn down the heat to simmer until tender. 3. Discard excess water (some of the spices will go down the drain, but their job is done by then, anyway) 4. Cover the pasta with the prepared sauce. 5. Toss with two forks and serve warm

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
• Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
• Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

Steps:

• Rinse the chickens inside and out under cold water, and pat dry. Truss legs with kitchen twine, and set aside.
• Heat a charcoal or gas grill. If using a charcoal grill, arrange hot coals around inside edge of grill. Arrange chickens, breast sides up, in a row across the center. If using a gas grill, cook chickens over medium heat. Cook until brown on all sides, rotating every 5 to 7 minutes; cover grill as needed to maintain heat.
• Baste chickens with barbecue sauce. Continue cooking, basting frequently, until an instant-read thermometer registers 170 degrees in breast and 180 degrees in thickest part of the thigh (avoiding bone), about 1 hour. If chickens brown too quickly before they are cooked through, transfer to baking pans and finish in a 350 degree oven.

Steps:

• Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix the remaining ingredients; pour over chicken., Bake, uncovered, 30-35 minutes or until thermometer inserted in chicken reads 165°, basting occasionally. Remove chicken from dish and keep warm., Transfer sauce to a small saucepan. Bring to a boil; cook and stir 12-15 minutes or until sauce is reduced to 1-1/4 cups., Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.