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. In
deep fry pan, saute chicken and mushrooms in half of the white wine
with basil, lemon, and chives until mostly done. Splash in rest of
wine (or extra) as needed. Add tomato sauce, cover, and simmer for
20 minutes, or until thickened, stirring occasionally. When done,
lemon wedges should be thoroughly cooked, and can be eaten. Serve
over steamed rice. Top with a sprinkle of parmesan or mozarella (not
too much) and a little sprinkle of chives. (It’s good without the
cheese, too.) Garnish with a fresh sprig of basil and wedges from
unused half of lemon. Serves 2 (plenty). NOTE: The white wine can be
replaced with apple juice. As a matter of fact, I like mushrooms
cooked in apple juice until it’s reduced down to almost nothing. A
lot less calories than cooking them in butter, and tastes great.
Sometimes I’ll put in a clove of garlic. (I haven’t tried this when
using apple juice instead of wine yet.) D PILEGGI (TDJR42A) Recipe:
Alan Kundl on First Capitol BBS (314)-928-9228

—–

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 into
strips; set aside. Add olive oil to a Dutch oven; place over
medium-high heat until hot. Add chicken strips, and saute until
tender. Remove and set aside. Add wine to Dutch oven, and bring to a
boil. Pour over chicken. 2. Add more olive oil to Dutch oven; heat
until hot. Add mushrooms and next 4 ingredients. Saute until tender.
Add 2-3/4 cups chicken stock and next 5 ingredients. Bring to a boil.
Add reserved chicken mixture and return to a boil. 3. Combine
cornstarch and 1/4 cup chicken stock. Stir into mixture in Dutch
oven. Return to a boil and boil for 1 minute, stirring constantly.
Serve over hot cooked pasta with green salad and plenty of sour dough
bread……………..Or garlic bread.

—–

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 to its highest setting. Arrange the chicken
pieces on the broiler rack and baste with a little of the melted
butter mixture. (Reserve part of the basting mixture to serve over
the chicken when served.) Broil the chicken 3-4 inches from the heat
for 5-8 minutes per side, basting often. Chicken is done when juices
run clear when pierced with a sharp knife. Remove to serving platter,
pour reserved basting mixture over the chicken breasts and serve
immediately. This is also good done on a BBQ.

—–

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 in
mortar and smash into a paste, add onions, lemon grass, salt and
pepper continue mashing until you have a paste 3. Lay chicken fillet
on flat surface, place a piece of ham on 1 end, top ham with 1/10 of
shrimp mixture 4. Roll up , dip in cornstarch and fry in oil until
golden. I have never tried this without the ham, but it seems like it
might work. Dgeign

—–

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 a
large frying pan, melt 2 T. butter over meduim heat. Add chicken and
saute’, turning once, until lightly browned about 2 minutes on each
side. Remove and set aside. Melt remaining butter in pan. Add
shallots and mushrooms. Cook until mushrooms are lightly browned, 3-5
minutes. Add Marsala and bring to a boil, scraping up any browned
bits from bottom of pan. Add cream and lemon juice and return to a
boil. Season with salt and pepper to taste. Return chicken to pan and
cook, turning in sauce, for about 3 minutes to reheat and finish
cooking.

—–

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 4
tbls butter. Add onion and chicken. Brown until golden. Add apple
juice and broth. Cover; cook until tender, about 15 minutes. Remove
to platter; keep warm. In small skillet, melt remaining butter. Add
apple slices. Sprinkle with brown sugar. Saute until tender crisp.
Reduce chicken liquid in skillet to 2/3 cup. Add sour cream. Season
to taste. Pour sauce over chicken. Place apple slices around edge of
platter.

—–

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 about
5 minutes, turning once. Add onion, garlic and red pepper. Saute,
stirring often, about 4 minutes until onion is limp. With kitchen
shears, halve tomato halves; stir into skillet with remaining
ingredients except parsley. Cover and simmer 15 minutes. Remove cover
and cook 5 more minutes until chicken is tender and sauce is slightly
reduced. Sprinkle with chopped parsley. Serve over rice, if desired.
Source: Sonoma Sun-Dried Tomatoes (wrv)

—–

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 flour
mixture. Heat the oil and garlic in a large skillet. When hot, add
the chicken. Sprinkle with oregano and simmer over medium-high heat 3
to 4 minutes. Add the artichoke hearts, drizzle with lemon juice and
add water. Cover and simmer until the chicken is done, 5 to 10
minutes, adding parsley in the last couple of minutes. Source:
Uncommon Gourmet (wrv)

—–

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, shredded
3/4 c Carrots, shredded
1/4 c Green onions, sliced
1/3 c Mayonnaise
1 tb Lemon juice
Seasoned salt to taste

Cook and chill the chicken ahead of time. Next make the coleslaw. Mix
the vegetables together in a large bowl, then add the mayo and lemon
juice. Mix well. Add seasoned salt. To make the sandwiches: Put a
slice of Swiss cheese and a slice of corned bef on a slice of bread.
Take the meat from the bones of 1 chicken piece and spread it over
the corned beef. Sprinkle with seasoned salt, cover wtih 2 to 3 large
spoonfuls of coleslaw and top with a second slice of bread. Cut the
sandwich in half and serve with a pickle.

—–

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 add
to the onion. Add the sugar, sake, and soy sauce; stir well. Rinse
and pat dry the chicken breasts, put them in the bowl and spoon the
marinade over them. Marinate them for an hour at room temperature,
stirring occasionally to be sure that all pieces are more or less
equally marinated. In a dish or small mixing bowl, thoroughly beat
the egg. Put the flour in a plastic bag, dip a couple of the chicken
breasts in the egg and shake them with the flour in the bag to coat
them. Heat the oil in the pan and add the floured chicken breasts.
Repeat until all the pieces are coated and in the frypan. Brown the
chicken on both sides over medium heat (it should take about 20 to 30
minutes) and then add the marinade and simmer until the chicken is
well cooked, perhaps another 30 minutes.

—–