LOOKING for: Mandarin Chicken
friedag
17 years ago
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angelaid
17 years agofriedag
17 years agoRelated Discussions
LOOKING for: Tried & True Chicken Francais
Comments (3)Try this one, it's from a restaurant I used to work in and it's delicious. CHICKEN FRANCAISE 4 Boneless, Skinless Chicken Breast Halves 1/2 Cup All-purpose Flour For the Batter: 3 Large Eggs, beaten 2 Tablespoons Lemon Juice 1/4 Cup Finely Chopped Parsley 1/2 Teaspoon Salt 1/8 Cup Dry White Wine 2 Cloves Garlic, finely minced 2 Dashes Hot Pepper Sauce 1/4 Cup Grated Parmesan Cheese 1 Tablespoon Olive Oil 1 Tablespoon Butter For the Wine Sauce: 1/2 Cup Butter (1 stick) 1/2 Cup Dry White Wine 1/4 Cup Lemon Juice Lightly pound the Chicken Breasts and dredge in the Flour. Make the Batter by beating the Eggs, Lemon Juice, Salt, Wine, Garlic, Hot Pepper Sauce and Parmesan Cheese. Melt the Butter in the Olive Oil in a heavy bottomed skillet. Dip the Floured Chicken in the Batter until completely coated and place in the heated skillet. Cook until golden brown on each side, about 5 � 7 minutes. Remove from the pan and cover to keep warm. Drain off any remaining fat in the pan and make the Wine Sauce. Melt the Butter in the pan, stir in the Wine and Lemon Juice, scraping up any browned bits from the bottom of the pan. Pour the Sauce over the Chicken Breasts and serve immediately. Steve...See MoreLOOKING for: chicken orzo salad
Comments (0)Had this recipe was a post by Ginger St Thomas hope she still has this need the directions....See MoreLOOKING for: Double Dipped Fried Chicken
Comments (12)I watched paula dean do this and tried it and it was very good. Combine the buttermilk and the wing sauce rince and pat dry your chicken dredge in flour then in buttermilk mixture then back into seasoned flour. chill for about 15 min (make sure you have a lot of flour on the chicken or it will stick together and make a gummy mess) fry in plenty of good quality oil at about 375 until done ps skinless boneless chicken breasts dont hold coating quite as well so I put them in the freezer for 30min before frying this helps coating adhere...See MoreLOOKING for: Chicken Liver recipes
Comments (13)Ruthanna, Here is a rather "dressy" chicken liver recipe I cut out of the Boston Globe a number of years ago. I made it once, and my husband almost swooned! I'll type it just as it appeared. JOE SIMONE'S CHICKEN LIVERS COOKED IN MILK "Joe Simone of Tosca restaurant in Hingham soaks chicken livers in milk for a couple of hours before sauteing them in oil. He says it tenderizes the livers and gives them a cleaner flavor. To them he adds apricots, dates, and other dried fruits soaked in the Italian wine vin santo, plus pancetta and onions." 1/2 cup dried apricots, snipped into thin strips 1 cup whole pitted dates 1/4 cup golden raisins 2 tablespoons currants 1 cup vin santo (Italian dessert wine) or another sweet wine 2 pounds chicken livers 2 cups whole milk Kosher salt and fresly ground black pepper, to taste Flour (for dredging) 1/2 cup olive oil 2 slices (1/4 inch thick) pancetta, coarsely chopped 2 onions, coarsely chopped 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh sage 1/2 cupe chicken stock 2 tablespoons butter, cut into 4 pieces Half a day in advance, soak the apricots, dates, raisins and currants in the wine. Set them aside at room temperature. Several hours before cooking, rinse and clean the chicken livers, removing any veins. In a large bowl, combine them with the milk and stir gently. Cover with plastic wrap and refrigerate for 2 to 4 hours. With a slotted spoon, lift the livers from the milk. Pat them dry with paper towels. Sprinkle them with salt. Place the flour on a plate. Dredge the livers in the flour, shaking off the excess. Have on hand a plate with a double thickness of paper towel. In a large skillet, heat the oil (there should be a thin film on the bottom of the pan). When the oil is very hot but not smoking, cook the livers in batches, without crowding them. Brown them well on both sides. Transfer them to the paper towels to drain, and cook any remaining livers in the same way. Remove the fat from the skillet. Add the pancetta and onions and cook them over medium-high heat for 10 minutes or until the onions are soft and the pancetta is crisp. Add the fruit and any wine left in the bowl to the skillet along with the sage and the thyme. Cook over high heat, scraping any brown bits that cling to the bottom of the pan. Add the stock and bring to a boil. Turn down the heat slightly and cook the sauce until it is reduced by half. Add the butter and swirl it around the pan just until it melts. Return the chicken livers to the pan and warm them through. Sprinkle with salt and pepper. Serve at once. Makes 6 servings. (We enjoy chicken livers with roasted, mashed buttercup squash and sauteed broccolini, which is how I think I served this delicious rendering). seagrass...See Moreangelaid
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