Preheat oven to 350. Spray a 1 1/2 quart baking dish with nonstick cooking spray. Cook the fettuccine in a large pot of boiling water until al dente, 7 to 9 minutes. Drain in colander.
Meanwhile, in a large nonstick skillet over medium high heat, warm the oil until hot but not smoking. Add the chicken and cook until lightly browned, about 5 minutes. Transfer to a plate and cover loosely to keep warm.
Add the fresh mushrooms and the chopped reconstituted mushrooms to the skillet. Cook until the fresh mushrooms have released their juices and most of the juices have evaporated, about 3 minutes.
Stir the flour into the skillet and cook, stirring, until the flour is no longer visible, about 30 seconds. Whisk in the milk, broth, sherry and reserved mushroom liquid. Bring to a boil, then reduce the heat to low and simmer, stirring frequently, until thickened, about 5 minutes.
Remove the sauce from the heat and stir in the fettuccine, chicken, scallions, half the Parmesan, the parsley, pepper, and salt. Pour the mixture into the prepared baking dish and sprinkle the top evenly with the remaining Parmesan cheese. Bake for 20 minutes, or until lightly browned and bubbly. Serve hot.
Serving size: 1 1/2 cups
Mix together soy sauce, lemon juice, ginger, poultry seasoning, salt and
pepper. Add Chicken and marinate for at least 1 hour. (I sometimes marinate it
for as long as 6 hours)
Remove chicken - save marinate.
Coat chicken with flour.
Brown chicken in hot oil.
Put Chicken and reserved marinate in 9 x 13 baking dish.
Add onions.
Pour boiling water over everything.
Cover and back in 350 degree oven for 45 minutes, or until chicken is well
done.
Serve over steamed rice
Sauté onions in olive oil in a large pot over low heat till onions are translucent. Add paprika and 1/3 of the chicken broth, stir till smooth. Cook 5 more minutes. Stir in the chicken; cover and simmer 35 minutes. When chicken is cooked, remove it from the pot and keep warm. Mix the flour with the sour cream, add to the cooking liquid, stir till well blended. Add the rest of the chicken stock, stir well, and cook 5 minutes. Salt and pepper sauce to taste, spoon over chicken. Serve with Hungarian Style Dumplings.
Blanch garlic in medium saucepan in boiling water for 5 minutes. Drain and
peel.
Season chicken with pepper and salt. Heat oil in large skillet until hot but
not smoking. Add chicken and cook until golden brown all over, about 8 minutes.
Transfer chicken to plate and cover loosely to keep warm.
Add garlic and onion to the skillet and cook, stirring until onion is just
browned, 3 to 5 minutes.
Add the tomato, chicken broth, honey, and spices to the skillet. Return the
chicken to the skillet. and bring the liquid to a boil. Reduce the heat to
medium and simmer, covered, until the chicken is cooked through, about 15
minutes, turning the chicken occasionally. Transfer the chicken to a serving
dish and keep it warm.
Return the liquid to a boil and stir in the cornstarch mixture. Cook for 1
minute or until slightly thickened. Serve the chicken with the sauce and garlic.
Sesame Chicken with Noodles
Marinate chicken cutlets in sesame oil, sugar, and Tabasco sauce. Dredge in flour. Spray medium skillet with Pam. Place chicken cutlets in hot pan, and brown slightly on both sides. Serve with Sesame Noodles.
Sesame Noodles
Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti you make depending upon how hungry you are!) Mix peanut butter with a few teaspoons of warm water until creamy and light in color. Add sesame oil, dash soy sauce, dash Tabasco to taste. Pour over spaghetti.
Warm oil in a large skillet. Sprinkle both sides of chicken with the paprika.
Add chicken to the skillet and cook until golden on both sides, 7 to 8 minutes.
Remove chicken to a dish and cover to keep warm.
Add the rice and onion to the skillet and cook until rice is golden and
translucent, about 3 minutes.
Stir in broth, tomatoes with liquid, pepper, and turmeric. Bring the liquid
to a boil. Add the chicken to the skillet. Cover, reduce the heat to low and
simmer for 30 minutes, stirring occasionally.
Serving size 1 cup.
Makes 4 servings 270 calories each
In a small bowl stir together jam, mustard and vinegar. Place chicken
breasts in bowl and cover with mixture. Allow to marinate in the
refrigerator about 4 hours. Remove chicken from marinade and grill over
medium-high heat until done. Baste with marinade as needed. Place
grilled chicken on platter. Put remaining marinade in small saucepan and
bring to a boil. Add blueberries and pour over chicken. Garnish with
watercress or parsley to serve.
In large skillet, warm 2 teaspoons of oil until hot, but not smoking. Add
the chicken and salt, and stir fry until the chicken is no longer pink, 2 to 3
minutes. Transfer the chicken to a plate and cover loosely to keep warm.
Add the remaining 1 teaspoon oil to the skillet and warm it until it is hot.
Add the scallions, ginger, and garlic and stir fry for 30 seconds. Add the
broccoli and stir fry for 1 minute.
In a small bowl, blend the chicken broth and cornstarch. Add the broth
mixture to the skillet along with the soy sauce and red pepper flakes. Cook,
stirring, until the sauce is slightly thickened, about 2 minutes.
Return the chicken to the skillet and stir fry until cooked through, about 1
minute. Add the sesame oil and toss the mixture until it is coated.
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