?? Chicken Recipes

Chicken Milano Recipe

1. Skinless, boneless chicken breasts halves (1pound)
2. heavy cream (1c)
3. chicken broth, divided (1c)
4. sun-dried chopped tomatoes (1/2c)
5. minced garlic (2cloves)
6. butter (1tbsp)
7. dry fettuccini pasta (8ounces)
8. chopped fresh basil (2tbsp)
9. vegetable oil (2tbsp)
10. salt and pepper (to taste).

Method of preparation:-
1. Take a large saucepan, place it over low heat, melt butter in it and add garlic in it and cook it for about 30 seconds. Add ¾ cup of chicken broth and tomatoes in it.

2. Increase the heat to medium and then keep the mixture to boil. Now turn down the heat, keep it to simmer uncovered for about 10 minutes. Then add cream in it and keep the mixture to boil by stirring until the gravy gets thickened. Sprinkle salt and pepper on both sides of chicken.

3. Take a large frying pan, place it over medium heat. Heat oil in it and cook chicken in it for about 4 minutes. Place it in a bowl, cover it and keep it warm. Throw out fat from pan.

4. Boil ¼ cup of chicken broth in the pan over medium heat by stirring it. When it gets reduced then add prepared cream sauce and basil in it. Adjust the seasoning according to taste.

5. Meanwhile cook pasta in large bowl of salted water until it gets soft. Place the drained pasta in a bowl and mix 3 to 4 tablespoon of sauce in it.

6. Now cut the chicken breast into slices. Heat the sauce. Place the pasta in serving plate, place chicken slices on top and coat with cream sauce. Now it is ready to serve.

Number of servings ? 4

Italian Lemon Chicken Soup Recipe

1. Chicken broth or homemade chicken stock (5-7c)
2. rice (1c)
3. egg separated (2)
4. juice and seeded lemon (2)
5. minced garlic (2cloves)
6. bay leaves (3)
7. minced red or green bell pepper (1)
8. butter buds (1tsp)
9. olive oil (2tsp)

For garnish:-

1. Minced garlic cloves (2)
2. juice of lime (1)
3. chopped Italian parsley (1/2c)

Method of preparation:-
1. First mix all the garnish ingredients in a bowl. Place them in the refrigerator until the soup is ready to serve.

2. Take a non stick stock pan. Place it over medium high heat. Then add olive oil and butter in it. When it gets warm then adds bay leaves, garlic and bell peppers. Saute for about 4 to 5 minutes. Then add stock in it.

3. Now reduce the heat and add rice in it and simmer it. Separate the eggs. Beat the egg whites until gets stiffened. Now add the egg yolk and again beat them. Add about ½ cup of soup broth to the eggs and then mix them.

4. Now add eggs to the soup and cook for about 2 minutes. Then take off the pot from heat. Now add the garlic mixture to each bowl. Serve the soup with toast or Italian bread.

Number of servings ? 4

Supper Delicious Zuppa Toscana Recipe

1. Bulk mild Italian sausage (1pound)
2. chicken broth (5can)
3. diced onion (1large)
4. thinly sliced potatoes (6)
5. minced garlic (1tbsp)
6. bacon cut into 1/2inch pieces (4slices)
7. crushed red pepper flakes (1 1/4tsp)
8. heavy cream (1c)
9. fresh spinach, tough stems removed (1/4bunch)

Method of preparation:-
1. Take a Dutch oven. Cook the Italian sausage and red pepper flakes in it over medium high heat until gets browned and crumbly for about 10 to 15 minutes. Then drain it and keep it aside.

2. Now take the same Dutch oven. Place it over medium heat. Cook the bacon in it until gets crispy for about 10 minutes. Drain the bacon.

3. Leave a few tablespoon of dripping with the bacon in the bottom of the Dutch oven. Add onions and garlic in the oven in the oven for about 5 minutes until the onions get soft.

4. Now pour the chicken broth in the Dutch oven with the bacon and onion mixture. Boil the mixture over high heat. Add potatoes and boil for about 20 minutes.

5. Now reduce the heat from high to medium and mix the heavy cream and then cook the sausage. When the soup gets ready then mix the spinach into the soup just before serving.

Number of servings ? 3 to 4

Biryani Recipe

1. Basmati rice (2 c.)
2. chicken (500 grams)
3. crushed and chopped garlic (3 cloves)
4. yogurt (300 ml)
5. chopped onions (5 large)
6. peeled and sliced ginger (1.5cm)
7. pureed tomatoes (1/2 c.)
8. powder turmeric (1 tsp)
9. oil (6 tbsp)
10. chopped chilies (2)
11. saffron (5-6 strands)
12. cloves (5)
13. black peppers (5 corns)
14. cardamom (8 pods)
15. cumin (1 tsp)
16. cinnamon (10 cm stick, 2)
17. black pepper corns (5)
18. salt (according to taste)
19. Juice (of 1 lemon)
20. chopped tomatoes (2)

Method of preparation

1. Wash, soak and cook basmati rice. Marinate or soak the chicken in lemon juice, yogurt, garlic, ginger, black peppers, cinnamon, cardamom, turmeric powder, salt, pepper corns, cumin, cloves, chili, chopped tomatoes and tomatoes puree.

2. Take a cooker, place it over heat and heat the oil in it and then add onions. Cook them until gets golden brown. Add these to chicken.

3. Take a heavy deep pan and grease it. Place a layer of rice. Put the chicken and marinade. Place the left over rice and then put the saffron on the top.

4. Place it in the oven and heat it for about 1 ½ hours at 300 degrees F. Check if the chicken is cooked. When it is cooked then serve the Biryani with yogurt on the side of the dish.

Number of servings -2

Roasted Chicken And Fennel Risotto Recipe

1. Arborio rice (1 1/2c)
2. diced roasted chicken (2c)
3. hot roasted chicken broth (71/2 to8c)
4. balsamic vinegar (1/4c)
5. unsalted butter (2tbsp)
6. fennel bulb (1) julienned, keep a few leaves for garnish
7. diced onion (1)
8. extra virgin olive oil (1/4c)
9. salt and pepper (to taste)

Method of preparation:-

1. Take a pan, heat olive oil in it over medium heat and saute the onion and fennel for about 3 minutes until gets golden. Add rice in it and stir it for 3 to 4 minutes until the rice gets opaque. Now stir balsamic vinegar till it is well absorbed.

2. Add balsamic vinegar in it and cook it until it gets absorbed. Add 1 cup of broth to the rice mixture. Stir this until the liquid gets absorbed or until ¼ of the chicken broth is left for about 18 to 20 minutes.

3. Now add the left over chicken broth and butter in it. Add pepper and salt according to taste. When it gets ready then adds a few fennel leaves on the top to decorate it and then serve it.

Make 6 servings.

Chicken Liver Risotto Recipe

1. Long grain rice (1 2/3c)
2. mushrooms wiped clean and sliced (40oz)
3. boiling chicken stock (2 1/2c)
4. chicken liver cut into small (8)
5. butter (1/4c)
6. chopped fresh parsley (2tbsp)
7. grated parmesan cheese (1/2c)
8. chopped onion (1med.)

Method of [reparation:-

1. Take a large heavy saucepan, place it over moderate heat. Melt butter in it. Add onions and cook it by stirring it occasionally for 5 to 7 minutes until the onion gets soft. Add mushroom and again cook it for 3 minutes.

2. Add rice to the pan and cook it for 2 minutes. Pour out stock in it and again cook it for 16 seconds. Cover the pan, reduce the heat to low and simmer the rice for 15 to 20 minutes until the liquid gets absorbed rice is tender.

3. Prepare the chicken liver while the rice is cooking. Take a medium size saucepan, melt the butter in it. Add chicken liver in it and cook it for 10 minutes.

4. When the rice gets cooked then adds it in chicken liver and parsley. Now put the rice in warm serving dish and sprinkle parmesan cheese over it. Serve it immediately.

Number of servings -4

Chicken Or Veal Marsala Recipe

1. Boneless veal cutlets (1/2 lbs.), or boneless chicken breast cutlets (2 lbs.)
2. all purpose flour (1/4c)
3. olive oil (3 ½ tsp.)
4. butter (3 ½ tsp.)
5. finely chopped parsley (3 tsp.)
6. dry Marsala wine (1/2 c.)
7. white pepper and salt (to taste)

Method of preparation
1. Trim the fat from the meat and pound it until chicken is ¼ inch thick. Sprinkle the salt and pepper on both sides of chicken and lightly floured it and pat down.

2. Take a heavy frying pan, heat butter and olive oil in it. When it gets hot add cutlets and saute until it gets lightly brown on both sides.Take out from the pan. Add ½ of the wine to the pan, cook it until the sauce gets reduced and then add other ½ of the wine.

3. Put the meat in the pan and cook it so that the meat becomes hot.After cooking, place the meat on the serving dish with sauce over it and then garnish it with parsley.It looks nice with rice, boiled potatoes or with buttered pasta.

No. of servings-4

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