Chicken with Garlic Lemon Butter Sauce

• Garlic Lemon Butter Sauce
• 5-6 Cloves minced garlic
• 8 Tbs butter
• ¼ cup - fresh flat leaf parsley - fine chopped
• salt and pepper to taste
• 1 cup - white wine
• 1 ½ cup - chicken broth
• 2 Tbs lemon juice
• 2 Tbs flour

Sauce -- Melt and very lightly brown butter and garlic in pan over medium heat. Mix in parsley, salt/pepper. Add white wine, chicken broth, lemon juice. Mix the flour with a little bit of the liquid in a small cup then add it all back to the pan. Bring to boil, simmer, reduce by half. 

Could be used for Chicken, which is coated in flour and browned with olive oil and butter

Flatten Chicken Breast, coat in flour, brown in olive oil and butter. Serve sauce over it.

Chicken Pot Pie

INGREDIENTS

2 to 3  pound boneless, skinless chicken breasts

5 cups chicken stock

1/2 cup cream or 1/2 and 1/2

1 20 ounce package frozen mixed vegetables

Corn Starch as needed for thickening

DIRECTIONS

Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through OR bake until cooked and cut into chunks. I prefer the chunks.

. 

Add chicken stock to the pot with the chicken and vegetables.

Simmer for about minutes

MIX 1/2 cup corn starch to 1/2 cup water. Add this to the pot stiring. 

Simmer for 10 minutes to thicken.

Check for thickness, it should be creamy and hold to a spoon. If not make more of the corn starch mixture and add slowly stir.

Can be dished right into bowls to be served OR put in individual oven safe bowls with the baked pastry on top.

Crust

Pillsbury Puff Pastry, Bake per package directions.

Once baked,  cool, slice open and remove the leftover moist crust if any.

Serve on the side or on top of the pie. 

Chicken Souvlaki

Ingredients

1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, thinly sliced
1/2 teaspoon salt
1 1/2 cups vertically sliced onion (about 1 medium)
1 cup thinly sliced green bell pepper (about 1)
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 cup chopped grated English cucumber
1 container, cup 2% Greek-style yogurt
1/4 cup reduced-fat sour cream
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1/8 teaspoon salt
4 (6-inch) whole-wheat soft pitas, cut in half


Preparation

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt. Add chicken to pan; sauté 5 minutes or until done. Remove from pan.

2. Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.

3. Combine cucumber and all other ingredients. Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.

All Purpose Batter, fish or chicken

1 cup flour
8 ounces beer
1 egg
1/2 teaspoon baking powder
2 teaspoons garlic powder
1 tablespoon Paprika

Place all in bowl and mix well.

Heat 32 OZ Canola Oil in large pot or high sided frying pan.

Place 1 cup flour on a plate.

Dredge fish, chicken in flour then dip into batter.
Dredge in flour again.

Place in hot oil and fry product until golden.

Makes enough patter for about 2 lbs.

Orange Chicken

1 1/2 cups water
2 T Orange Juice Concentrate
2 T Lemon Juice
1/3 cup Rice Vinegar
2 1/2 T Soy Sauce
1 Cup Brown Sugar
3 T Cornstarch
2 T water
2 lbs boneless, skinless chicken breast, thighs or mixed.
1/2 - 1 cup Cornstarch
3 cups oil for frying

Broccoli or any type of vegetable that you like, (steamed)

Mix above items in small pot and set aside.

Coat chicken in Cornstarch and place on wax paper.

Place oil in pan and heat.

Place chicken in oil and cook until crispy, set aside.

Heat sauce, stirring often until thick. You may need to add a little more Cornstarch.

Plate chicken and steamed vegetables, pour sauce over.

Serve with rice.

Chicken Cacciatore-Style Slow Cooker

Prep: 25 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high), plus 15 minutes on high

Ingredients
2 cups sliced fresh mushrooms
1 cup sliced celery
1 cup chopped carrot
2 medium onions, cut into wedges
1 yellow, green, or red sweet pepper, cut into strips
4 cloves garlic, minced
10 boneless chicken thighs
1/2 cup chicken broth
1/4 cup dry white wine
2 bay leaves
1 teaspoon dried oregano, crushed
1 teaspoon sugar
1/2 teaspoon salt
1 14-1/2-ounce can diced tomatoes, undrained
8 oz. tomato paste
Hot cooked pasta or rice
1/4 cup corn starch mixed with 1/4 cup water

Directions
1. In a 5- to 6-quart slow cooker, combine mushrooms, celery, carrot, onions, sweet pepper, and garlic. Place chicken drumsticks on vegetables. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt, and pepper.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Remove chicken and keep warm. Discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and tomato paste. Cover and cook for 15 minutes more. Add 1/4 cup corn starch mixed with 1/4 cup water and let thicken.

To serve, spoon vegetable mixture over chicken and pasta. If desired, garnish with basil. Makes 6 servings.