Pan Cooked Chicken Recipe
Ingredients
Chicken breast, park boned (4), chicken stock (2/3c), butter (2tbsp),olive oil (2tbsp), onion cut into wedges (2red), all purpose flour, dry white wine(2/3c), lemon juice (2tbsp), artichoke halves, drained and halved (1can), salt and pepper (to taste) and chopped fresh parsley (to garnish).
Method of preparation:-
Take chicken and season it with salt and pepper according to taste. Take a large frying pan. Heat butter and oil in it. Add chicken in the pan and fry it for 4 to 5 minutes on each side until it gets lightly golden. Now take out the chicken from the pan. Now take lemon juice in a bowl, toss the onion in it and then put the onion in the frying pan. Fry it for about 3 to 4 minutes or until it gets soften. Put the chicken again in the pan. Now pour wine and stock, cover the pan and boil it over low heat for 30 minutes. Take out the chicken from the pan. Keep the juice warm in the pan. Boil the juice again for 5minutes. Take a small bowl. Blend the butter with flour in to paste in it. Add this paste with spoon in the juices of pan. Cook it over low heat until it gets thickened. Mix the seasoning according to taste in the artichoke hearts and cook for 2 minutes. Pour this mixture over the chicken and use chopped parsley to garnish it before serving
Number of serving 4 to 8
Roast Chicken With Herbs And Vegetables Recipe
Ingredients
1. Roasting chicken (1)
2. reserve giblets (5pounds)
3. soft butter (2tbsp)
4. all purpose flour (1/4c)
5. sliced zucchini (3small)
6. quartered tomatoes (2)
7. sliced, red bell pepper (1)
8. sliced green bell pepper (1)
9. dried leaf thyme (1/2tsp)
10. dried leaf oregano (1/2tsp)
11. dried leaf tarragon (1tsp)
12. dried parsley flakes (2tsp)
13. pepper (1/8tsp)
14. salt (1tsp)
Method of preparation:-
1. First wash the chicken and then pat it and dry it. Place giblets in the refrigerator. Apply butter over the outside of chicken.
2. Take a bowl, mix 2 tablespoon of butter, 1/2teaspoon of thyme, 1/2teaspoon of oregano and 1 teaspoon of tarragon. Season chicken with herb mixture.
3. Sprinkle 1/8teaspoon of pepper and 1teaspoon of salt in it. Now put the chicken in roasting pan and roast it at 350 degrees for 2 hours basting with pan juices.
4. Meanwhile cook vegetables in a frying pan, Take a frying pan. Put 2 cups of water, 1/2tsp of oregano, 1/2teaspoon of thyme, ½ teaspoon of tarragon, giblets and parsley and then boil it.
5. Add onions, cover and cook it for15 minutes over medium heat. Take out the giblets from the pan. Now put zucchini and sliced pepper over the onions in the pan. Again cook it for 10 minutes. Add tomatoes, cook over low heat for about 5 minutes until the vegetables get tender. Keep the pan aside.
6. Take a saucepan, Mix chicken in pan dripping with flour. Mix it well until it gets smooth. Add vegetables liquid and boil it and then add chicken broth or water if too thick.
7. Put vegetables in frying pan again to cook it uncovered until the liquid is cooked away and vegetables get hot. Add 2tablespoon of butter and serve with chicken and sauce.
Number of serving 6
Chicken Paprika Recipe
Ingredients
1. Chicken parts about 2 broiler fryer, cut up (5 to6pounds)
2. chicken broth (1can) about (1 3/4c) undiluted
3. butter (1/4c)
4. vegetable oil (2tbsp)
5. paprika (2tbsp)
6. sliced onion (1 medium)
7. sliced carrot (1/2c)
8. sliced celery (1/2c)
9. flour (3tbsp)
10. pepper (1/2tsp)
11. sour cream (1/2c)
12. ketchup (1tbsp)
13. salt (to taste)
Method of preparation:-
1. Take a large heavy frying pan. Heat 1 tablespoon of vegetable oil and 2 tablespoon of butter in it over the medium heat. Put few pieces of chicken in it. If needed,you can add more butter and oil. Fry it until the chicken pieces get brown on all sides.
2. Now take off the chicken from the heat and keep it aside. Saute onion, celery and carrot in the frying pan for about 5 minutes. Mix paprika and again cook it for 1 minute.
3. Take off the pan from heat. Mix flour, pepper, salt and ketchup in it and then mix chicken broth in the pan and cook it over medium heat until the sauce starts boiling.
4. Now reduce the heat and cover the pan and then cook it for 10 minutes on low heat. Add brown chicken in the pan and cook it for 35 to 45 minutes until the chicken gets tender.
5. Place the chicken and vegetables in warm baking dish. Add sour cream into the sauce, heat it but do not boil it. Pour the sauce over the chicken pieces.
Number of serving 6to 8
Chicken Bake Italian Style Recipe
Ingredients
1. Chicken pieces (4 pound)
2. potatoes cut into 1 inch cubes (6)
3. diced tomatoes (1 can)
4. spaghetti sauce (1 envelope)
5. water (1 c.)
6. paprika (1/2 tsp)
7. salt (1 tsp)
8. flour (1/4 c.)
9. olive oil (2 tbsp)
10. minced garlic (1 clove)
11. chopped or dried leaves parsley (1/4 c.)
12. pepper (1/8 tsp)
13. green bell pepper cut into strips (1 large)
14. chopped onion (1)
Method of preparation:-
1. Wash the chicken pieces and pat dry. Take a food storage bog or a bowl. Mix flour, paprika, pepper and salt in it. Add 1 or 2 pieces of chicken at a time in the bag to coat in flour mixture. Toss it to coat well.
2. Take a large frying pan, heat olive oil in it over medium heat. Fry the chicken pieces until it gets brown. Then place the chicken on baking dish.
3. Now saute onion and garlic in the frying pan until onion gets tender. Add spaghetti sauce and water in the frying pan and then boil it. Now put tomatoes and parsley.
4. Cook it in uncovered pan for 15 minutes on low heat. When this sauce mixture gets ready then pour it over chicken in the casserole.
5.Top it with potatoes and green pepper strips. Cover it and place the casserole in oven for baking. Bake it for 1 ½ hours at 350 degrees until the chicken is tender.
Number of servings:-4-6
Italian Style Chicken Recipe
Ingredients
1. Boneless chicken breasts (4-6)
2. Italian dressing (1 c.)
3. melted butter (2 tbsp)
4. parmesan cheese (1 tbsp)
5. garlic salt (1tbsp)
6. uncooked pasta any style (1 package or 16 oz)
7. shredded Monterey jack cheese (1 c.)
8. Italian seasoning (1 tbsp)
9. marinara or spaghetti (as desired)
Method of preparation:-
1. Take boneless chicken soak or marinate the chicken in for at least 2 hours in Italian dressing in the refrigerator.
2. Take a frying pan. Fry the chicken in it until it gets brown from both sides. Take a baking dish. Place the chicken on the dish. Pour sauce over each piece of the chicken and then sprinkle the cheese over the top of the sauce.
3. Place the dish in the oven and bake it for 20-30 minutes at 350 degree F until the cheese gets melted.
4. Take a bowl. Boil pasta in it and after boiling, drain it. Add butter and other spices into the pasta. When the chicken gets ready then sprinkle parmesan over it and serve it with pasta.
Number of servings:-4-6
Impossible Chicken Parmigiana Pie Recipe
Ingredients
1. Bisquick baking mix (2/3c)
2. eggs (2)
3. milk (1c)
4. tomato paste (1can about 6 oz)
5. peppers (1/4tsp)
6. dried basil (1/2tsp)
7. dried oregano (1/2tsp)
8. garlic powder (1/2tsp)
9. shredded mozzarella cheese (1 1/4c about 5 oz)
10. cut up cooked chicken (1 1/2c)
11. grated parmesan cheese (1/3c)
12. creamed cottage cheese (3/4c)
Method of preparation:-
1. First heat the oven to 400 degrees. Take a pie plate of 10*1 ½ inches. Place the layer of cottage and parmesan cheese in pie plate.
2. Take a bowl, mix cooked chicken, garlic powder, tomato paste, basil, oregano and ½ cup of mozzarella cheese in it. Put this mixture over the parmesan cheese with spoon.
3. Take a blender, beat the remaining ingredients in it for about 15 seconds on high speed until the mixture gets smooth. Then pour this mixture into the pie plate.
4. Place the plate in oven and bake it for about 30 minutes. Spread the left over mozzarella cheese over the top and again bake it for about 5 to 8 minutes or until the tooth pick inserted in the center of pie comes out clean. Keep it to cool for about 5 minutes before serving.
Number of servings – 6 to 8
Impossible Chicken Pot Pie Recipe
Ingredients
1. Bisquick baking mix (3/4c)
2. cut up cooked chicken (2c)
3. peppers (1/4tsp)
4. salt (1/2tsp)
5. milk (1 1/3c)
6. eggs (4)
7. chopped onion (1/4c)
8. chopped mushrooms (1/4c)
9. frozen carrots and peas, thawed and drained (1 1/2c)
Method of preparation:-
1. First heat the oven to 400 degrees. Take a pie plate of 10 inches and grease it.
2. Take a bowl, mix cooked chicken, onion, mushrooms, carrots and peas in it. Place this mixture in pie plate.
3. Take a blender, beat the remaining ingredients in it on high speed for about 15 seconds. Then pour this mixture into the pie plate.
4. Place the pie plate in oven and bake it for about 30 35 minutes. Take out the pie plate from oven and check it by inserting the tooth pick in the center. If the tooth pick comes out clean then the pie is ready to serve. Keep it to cool for about 5 minutes before serving.
Number of servings – 6 to 8