Poultry Dishes

[jan]

[jan]

Nutrition Information:
Calories: 204
Protein: 21g
Carbs: 16 g
Fat: 7 g
Saturated Fat: 0 g
Sodium: 112 mg
Fiber: 4 g

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Ingredients
■1 tablespoon olive oil
■1 onion, sliced
■1 green bell pepper, sliced
■1 garlic clove, minced
■1 15-ounce can no salt added diced tomatoes
■1 8-ounce can no salt added tomato sauce
■1 teaspoon dried basil
■1/8 teaspoon red pepper flakes
■1 pound tilapia or flounder fillets

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Instructions 1.Heat oil in a large skillet. Add onion, bell pepper and garlic; cook until tender.
2.Stir in tomatoes, tomato sauce, basil and red pepper.
3.Bring to boil; reduce heat and cook, uncovered, about 15 minutes.
4.Place fish in tomato mixture. Cover and simmer about 10-15 minutes or until fish flakes easily with a fork.
Serves 4

[jan]

Sometimes I subsitute a can of green chiles for the green pepper.

[exgovie]

Chicken Cacciatorie

main dish, pasta, poultry, good, italian

1/4 cup olive oil
1 each 2 1/2 to 3 pound fryer chicken; cut up
2 medium onions cut into 1/4 inch slices
1 1/3 tablespoon garlic, minced
1 lb tomatoes
8 oz can seasoned tomato sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon celery seed
1 teaspoon dried basil, crushed
2 each bay leaves
1 large green bell pepper
1/4 cup dry white wine
1 lb egg noodles

Heat oil in a skillet; add chicken; brown slowly turning once. Remove
chicken.

Cook onions and garlic in oil until tender, but not brown.

Combine the remaining ingredients except the wine and add to skillet.
Return the chicken to the skillet. Cover and simmer for 45 minutes.

Stir in the wine and cook uncovered, turning chicken occasionally,
for another 20 minutes or until chicken is fork tender. Remove bay
leaves.

Serve over 1 lb cooked egg noodles.


Source: unknown wife made it for last 20 years or so

Yield: 4 servings

[james wilkinson]

wheres the cheese.

[exgovie]

did I miss something James????

[exgovie]

Chicken Milanese

poultry, revision, fair

4 each chicken breast halves; skin
2 tablespoon parmesan; freshly grated
1 tablespoon parsley; minced fresh
1/8 teaspoon pepper; freshly ground
1/2 cup milk
2 tablespoon butter; unsalted
1 each lemon; quartered
3/4 cup parmesan; freshly grated
3/4 cup breadcrumbs; fresh white
1/8 teaspoon salt
1 each egg
2 cup olive oil
2 tablespoon lemon juice; fresh
1 single parsley springs; fresh

Flatten chicken breasts between sheets of waxed paper to thickness of
3/8 inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs,
minced parsley, salt and pepper in large bowl. Whisk egg with milk
in medium bowl to blend. Dip chicken into egg, then into breadcrumb
mixture, coating completely and pressing to adhere. Shake off excess
breadcrumbs. Heat oil in heavy large deep skillet to 375 degrees. Add
chicken and cook until golden brown and cooked through, about 4
minutes per side. Using tongs, transfer to paper towels and drain.
Transfer chicken to platter. Melt butter in small saucepan. Mix in
lemon juice and pour over chicken. Garnish with lemon wedges and
parsley sprigs. *** My notes: I found that 3/4 cup each parmesan and
breadcrumbs makes too much coating for 4 chicken breasts, so I
reduced the amounts to 1/2 cup each- which is still about enough for
6 breasts. I use Bertolli Extra Light olive oil for frying, and just
enough to cover the bottom of the skillet.

NOTES: I think the 1/2 cup milk is a mistake. It make too much
liquid and not enough egg. I would just add enough milk to double the
volume of the egg.

[exgovie]

Hot & Sour Soup

poultry, soups, good, chinese

2 each deboned chicken breast; without skin
8 oz bamboo shoots
6 each onions green
3 each chinese black mushrooms
1 lb tofu, soft (optional)
138 oz chicken broth canned
2 teaspoon white pepper
2 tablespoon wine sherry
7 tablespoon red wine vinegar
3 tablespoon corn starch
4 tablespoon soy sauce
2 each egg
4 tablespoon sesame oil

While still slightly frozen slice the chicken breasts into very thin
strips then shred into almost stings. Chop up the bambo shoots into
small sticks. Cut the tofu into 1/8" by about 1 1/2 inch strips. Soak
the dried mushroom in cold water for about 1/2 hour then slice into
strips 1/16 x 1"or so. Disolve the cornstarch into 1/3 cup water (use
water mushrooms soaked in) Chop up green onions into 1/4" rounds and
separate the green top area for garnish. Pour chicken stock into
large pan and bring to boil. Add chicken, mushrooms, and bamboo
shots. Lower heat and cook about 10 minutes stirring occassionaly.
Add tofu, sherry, red wine vinegar, white pepper, chili sauce. Add
soy until color looks good. Turn up heat again to boil stir in
desolved corn starch to thicken and add green onions. Slowly pour the
well beaten eggs into soup while stirring to get stringy consistency.
Add about 4 tbs of sesame oil or by color. Ready to serve. Freezes
well.

Source: The Vegetarian Times Magazine (modified)

Yield: 10 servings

[exgovie]

New to this so tell me is this the way to share recipes?

[jan]

Its hard at first to know exactly where to post the recipes....when you go to a catagory, post directly under the first "reply"...where I have posted a picture. but this is fine exgovie. I should have thought to include directions for the postings...

[Noguidedtours]

Here's one I call-
CHICKEN BREASTS SMOTHERED IN TOMATOS AND MOZZARELLA CHEESE

4 boneless chicken breast halves (1/2 lb.)
3 tbsp Olive oil
1 cup chopped onions
2 tsp. bottled minced garlic
1 can (14 oz) Italian-Style Stewed Tomatoes
1 1/2 cups Shredded Mozzarella Cheese

Preheat Broiler
Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness w/meat mallet or rolling pin.
Heat 2 tbsp oil in oven-proof skillet over medium heat. Add chicken breasts and cook about 3 1/2 min on each side or until no longer pink in center. Transfer to plate, cover and keep warm.
Heat remaining 1 tbsp of oil in the same skillet over medium heat. Add onions and garlic... stirring for about 3 minutes. Add tomatoes and bring to a simmer. Pour onion/tomato mixture into a bowl.
Return chicken to the skillet. Pour onion/tomato mixture over chicken.
Sprinkle cheese over top. Broil 4-5 minutes... until cheese is melted

Serves 4

[Lowell Brandon]

Sounds delicious.

[exgovie]

Chicken Dijonnaise

poultry, good

2 chicken breasts
3 tablespoon butter or margarine
1/4 cup chopped onion
1/2 cup dry white wine
2 tablespoon dijon-style mustard
1 1/2 cup whipping cream
1 dash rosemary
1 dash thyme
1 dash tarragon
1 salt and pepper

Bone, skin, and split chicken breasts, then flatten into cutlets.
Saute chicken in 2 Tbs butter until cooked on both sides. Remove from
pan and keep warm. Melt remaining butter in skillet. Add onion and
cook until tender. Add wine and mustard and simmer until mixture is
reduced by half. Add whipping cream and simmer until sauce is thick
enough to coat a spoon. Strain, then add rosemary, thyme, and
tarragon. Season to taste with salt and pepper. Pour over chicken
breasts.

NOTES : This recipe came from The Egg & Eye in Los Angeles.

Recipe By : The L.A.Times Calif. Cookbook-ISBN 0-452-25448-5

from my kitchen to yours..... Dan Klepach

Yield: 4 servings