Free Recipes from Around the World! New Recipes Every Day!

LEMON CHICKEN WITH BASIL

Servings: 4
Ingredients:

2    Chicken breasts
1 lb Mushrooms
1    Lemon, sliced into thin wedg
1 c  Tomato sauce-8 oz
1    Basil; chopped fresh
6    Sprouts
Chives; chopped
1/4 c  White wine-cheap
1/2 c  Mozarella cheese, shredded *
1 c  Rice, uncooked
Parmesan cheese.

Chicken breasts can be split to 4 pieces or cubed to bite size. Indeep fry pan, saute chicken and mushrooms in half of the white winewith basil, lemon, and chives until mostly done. Splash in rest ofwine (or extra) as needed. Add tomato sauce, cover, and simmer for20 minutes, or until [...]

CHICKEN MARSALA W/ PEPPERS

Servings: 4
Ingredients:

6    Chicken breast; 5-6 Oz.*
Olive oil as needed
1 1/2 c  Marsala Win
1 1/2 c  Fresh mushrooms; thinly slic
1 c  Sweet red pepper; juliened
1 c  Sweet yellow pepper; juliene
1/2 c  Green onions; sliced**
2    Cloves garlic; minced
2 3/4 c  Canned chicken broth
1 tb Lemon juice
1/2 ts Dried oregano
1/2 ts Dried basil
1 ts Salt
Fresh ground black pepper
1 tb Cornstarch
1/4 c  Canned chicken broth
Hot cooked pasta; drained

*Skinned and boned **(both white and green part) 1. Cut chicken intostrips; set aside. Add olive oil to a Dutch oven; place overmedium-high heat until hot. Add chicken strips, and saute untiltender. Remove and set aside. Add wine to Dutch oven, and bring to aboil. Pour over chicken. 2. Add more [...]

BROILED CHICKEN OREGANO

Servings: 4
Ingredients:

4    Chicken breast
1/3 c  Lemon juice
1/3 c  Olive oil
Salt and pepper to taste
1/3 c  Lemon juice
3 tb Oregano, fresh or 1 t dried

 
Several hours before serving-or the day before, if time allows, rub
the chicken pieces pieces with the garlic and place them in a deep
china or earthenware bowl. Combine marinade ingredients and the
garlic clove and pour over chicken. Cover the bowl and refrigerate
the chicken. Turn chicken pieces occasionally. When ready to cook,
preheat the broiler [...]

PHOENIX ROLLS (BANH PHUONG HOANG)

Servings: 4
Ingredients:

- Jane Harris DXDG05A
- MM:MK VMXV03A
2    Fileted  chicken breast
10    Pieces of ham 2′ by 1/2′
1/4 lb Shrimp
2    Green onions minced
2 ts Lemon grass minced (fresh)
Salt
Black pepper
Cornstarch
1 c  Cooking oil

1. Cut each chicken breast into 5 thin slices 2. Place shrimp inmortar and smash into a paste, add onions, lemon grass, salt andpepper continue mashing until you have a paste 3. Lay chicken filleton flat surface, place a piece of ham on 1 end, top ham with 1/10 ofshrimp [...]

CHICKEN MARSALA #2 (PSWK86A)

Servings: 4
Ingredients:

4 tb Butter
4    Chicken breast halves
4    Shallots; finely chopped
1/2 lb Mushrooms; sliced
1/4 c  Dry Marsala
1/2 c  Heavy cream
1 ts Lemon juice
Salt and pepper to taste

* Skin and bone the chicken breasts then, using the flat (smooth)side of a meat mallot, pound the breasts to 1/4 inch thickness. In alarge frying pan, melt 2 T. butter over meduim heat. Add chicken andsaute’, turning once, until lightly browned about 2 minutes on eachside. Remove and set aside. [...]

CHICKEN SAUTE WITH APPLES *

Servings: 4
Ingredients:

——————————PATTI - VDRJ67A——————————
4    Chicken breast halves;
- boneless, skinless
1/2 ts Salt
1 1/2 tb Lemon juice
6 tb Butter; divided
1    Onion; finely chopped
1/4 c  Apple juice
1/2 c  Chicken broth
1 lg Apple; cored, thin sliced
2 tb Brown sugar
1/4 c  Sour cream
Salt and pepper to taste

Sprinkle chicken with salt and lemon juice. In heavy skillet, melt 4tbls butter. Add onion and chicken. Brown until golden. Add applejuice and broth. Cover; cook until tender, about 15 minutes. Removeto platter; keep warm. In small skillet, melt remaining butter. Addapple slices. Sprinkle with brown sugar. Saute until tender [...]

GREEK ISLAND CHICKEN

Servings: 4
Ingredients:

-Waldine Van Geffen VGHC42A
4    Chicken breast halves; skin,
-bone
2 tb Olive oil
1    Onion; chopped
3 cl Garlic; minced
1    Red bell pepper; cut strips
1 1/2 oz Sun-dried tomato halves; no
-oil
1 1/2 c  Dry white wine
1/3 c  Pitted ripe olives; sliced
1    Lemon; sliced
1 1/2 ts Cinnamon
1 ts Honey
Salt and pepper
Parsley; chopped, garnish

In large skillet over medium heat, saute chicken breasts in oil about5 minutes, turning once. Add onion, garlic and red pepper. Saute,stirring often, about 4 minutes until onion is limp. With kitchenshears, halve tomato halves; stir into skillet with remainingingredients except parsley. Cover and simmer 15 minutes. Remove coverand cook 5 more [...]

CHICKEN LUCIA

Servings: 6
Ingredients:

-Waldine Van Geffen VGHC42A
2 lb Chicken breasts; bone, skin,
-1-1/2′ chunks
Flour for dredging
Salt and freshly ground
-pepper to taste
1/4 c  Olive oiil
2 lg Cloves garlic; finely chop
1 ts Dried oregano
14 oz Can artichoke hears; drain,
-cut in half
3 tb Lemon juice
1 c  Water
1/4 c  Fresh parsley; chop

Season the flour with salt and pepper and dredge chicken in flourmixture. Heat the oil and garlic in a large skillet. When hot, addthe chicken. Sprinkle with oregano and simmer over medium-high heat 3to 4 minutes. Add the artichoke hearts, drizzle with lemon juice andadd water. Cover and simmer until the chicken is [...]

TRIBBLE’S BANQUET

Servings: 1
Ingredients:

——————————SANDWICH MAKINGS——————————
1    Chicken Breast or other part
-per sandwich
1 oz Sliced Swiss cheese per sand
1 oz Sliced Corn Beef per sand.
2    Slices rye bread per sand.
Seasoned salt to taste

————————COLE SLAW(ENOUGH FOR 4 SAND————————3 c Cabbage, shredded3/4 c Carrots, shredded1/4 c Green onions, sliced1/3 c Mayonnaise1 tb Lemon juiceSeasoned salt to taste
Cook and chill the chicken ahead of time. Next make the coleslaw. Mixthe vegetables together in a large bowl, then add the mayo and lemonjuice. Mix well. Add seasoned salt. To [...]

SULU’S LEMON CHICKEN

Servings: 8
Ingredients:

1    Med onion,thinly sliced
1    Lemon
1/4 c  Sugar
1/4 c  Japanese light soy sauce
1/4 c  Sake or white wine
4    Whole chicken breasts,halved
Egg
3/4 c  Flour
1/3 c  Cooking oil

Put onion in large bowl. Cut the ends off the lemon, slice it and addto the onion. Add the sugar, sake, and soy sauce; stir well. Rinseand pat dry the chicken breasts, put them in the bowl and spoon themarinade over them. Marinate them for an hour at room temperature,stirring occasionally to [...]