chi-mum

-= Exported from BigOven =-

Chicken In Cider

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
3 pounds Chicken pieces
1 teaspoon Salt
1/2 teaspoon Peppre
1/2 cup Butter
1 cup Apple cider
3 cups Carrots ; in 2" pieces
1/4 cup Water
1 tablespoon Honey
1/4 cup Chopped parsley
1/2 cup Light cream
1/2 cup Chopped fresh tarragon OR 1
teaspoon

-= Instructions =-
Rub chicken pieces well with salt and pepper. Heat 1/4 cup butter in
heavy bottomed pan; lightly brown chicken pieces on all sides. Add cider.
Cover and simmer 45 minutes. Heat remaining 1/4 cup butter in deep pan.
Add carrots, a small amount of salt, and 1/4 cup water. Cover and steam
gently 20 minutes. Allow any remaining water to evaporate. Lightly coat
carrots with honey and sprinkle with 1 tablespoon chopped parsley. Cover
and keep warm. Arrange chicken on warmed platter. Reduce chicken cooking
liquid by half over high heat. Stir in cream, remaining parsley and
tarragon. Pour sauce over and serve. Creative Cooking: Poultry Typed
by Carolyn Shaw 1-95Per Serving (excluding unknown items): 1050 Calories;
64g Fat (53.8% calories from fat); 45g Protein; 79g Carbohydrate; trace
Dietary Fiber; 293mg Cholesterol; 951mg Sodium. Exchanges: 6 Lean Meat; 0
Vegetable; 1/2 Fruit; 9 Fat; 5 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0
0 0 0 0 0 0 0 0


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Chicken In Cider And Cream

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
1 Chicken ; about 4 lb
Quartered
5 tablespoon Butter ; heated
1/2 cup Cider
1 tablespoon Grated lemon rind
1 cup Heavy cream
1 teaspoon Each salt and pepper

-= Instructions =-
Hancock Shaker Village Cook chicken in hot butter until brown all over.
Cover the pan and continue cooking over low heat until tender, 30 to 40
minutes. Add cider and lemon rind and spoon this liquid over the chicken.
If chicken seems to be drying out, add cider before chicken is fully
cooked to the tender point. Remove chicken to warm serving platter.
Quickly add cream and seasonings to frying pan, stir around to mix with
pan juices. Pour this hot sauce over chicken on platter. Serves 4 or 5.
Source: "The Best of Shaker Cooking; Revised and Expanded" by Amy Bess
Williams Miller and Persis Wellington Fuller, Macmillan Publishing Co.,
1985, ISBN 0-02-584980-8. Typed by Manny Rothstein, 1/97.Per Serving
(excluding unknown items): 206 Calories; 22g Fat (94.0% calories from
fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 82mg Cholesterol;
22mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat.Nutr. Assoc. :
0 0 0 0 0 0 0


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Chicken In Cider And Mustard

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
1 tablespoon Butter
3 pounds Chicken ; cut in serving
Pieces
1 large Onion ; thinly sliced
1/2 teaspoon Salt
1/2 teaspoon Pepper
2/3 cup Apple cider
1 tablespoon Dijon mustard
2 Sprigs fresh thyme OR 1/2
Teaspoon
Dried
2/3 cup Light cream
4 Servings.

-= Instructions =-
Melt butter in deep skillet. Add chicken and brown on all sides. Add
onion, salt, pepper and cider. Mix mustard, thyme, and cream together;
stir into chicken. Simmer chicken 30-35 minutes. Serve with boiled
potatoes and carrots. Creative Cooking: Poultry Entered by Carolyn Shaw
1/95Per Serving (excluding unknown items): 304 Calories; 31g Fat (89.4%
calories from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 89mg
Cholesterol; 565mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 6 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
0


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Chicken In Cilantro Sauce

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
2 1/2 Pound Chicken ; cut up
1 teaspoon Dried oregano ; crushed
1 tablespoon Garlic salt
1 teaspoon Black pepper
2 tablespoon Red wine vinegar
1 bunch Cilantro ; leaves only
1 medium Onion ; quartered
2 medium Tomatoes ; quartered
1 Green bell pepper ; seeded
And
Chopped
1 Yellow chile ; seeded
2 tablespoon Oil
1 medium Onion ; chopped
Paprika

-= Instructions =-
Marinate chicken in mixture of oregano, garlic salt, pepper and vinegar.
Meanwhile, combine cilantro, onion, tomatoes, green pepper and chile in
blender and blend until smooth. Set aside. Heat oil in skillet, add onion
and season to taste with paprika. Cook until onion is tender and golden.
Add cilantro sauce and cook 2 minutes. Add chicken pieces and water to
cover and cook until chicken is tender, about 45 to 55 minutes.Per
Serving (excluding unknown items): 985 Calories; 109g Fat (96.6% calories
from fat); trace Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 514mg Sodium. Exchanges: 0 Grain(Starch); 22 Fat; 1/2 Other
Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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Chicken In Coconut/peanut

Recipe By:
Serving Size: 2
Cuisine:
Main Ingredient:


-= Ingredients =-
2 Chicken breasts
1 tablespoon Oil ; vegetable
1 Onion ; finely chopped
1 teaspoon Ginger ; grated
2 Garlic cloves ; crushed
3 teaspoons Lemon rind
1 teaspoon Curry powder
Turmeric
400 mililiters Coconut Milk ; can
1/4 cup Peanut butter
1/4 cup Water

-= Instructions =-
1. Combine vegetable oil, chopped onion, grated ginger and garlic and fry
for 1 minute 2. Add chicken breasts and remaining spices and fry until
chicken and onion is cooked 3. Add remaining ingredients, stir until well
blended and heated throughPer Serving (excluding unknown items): 702
Calories; 44g Fat (55.9% calories from fat); 69g Protein; 9g Carbohydrate;
3g Dietary Fiber; 186mg Cholesterol; 336mg Sodium. Exchanges: 1/2
Grain(Starch); 9 1/2 Lean Meat; 0 Fruit; 3 Fat.Nutr. Assoc. : 0 0 0 0 0 0
0 0 0 0 0


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Chicken In Cream Sauce

Recipe By:
Serving Size: 30
Cuisine:
Main Ingredient:


-= Ingredients =-
30 Chicken breast halves
Bone
10 tablespoon Oil
6 cups water divided
6 cups Broth ; chicken
2 cups Onion ; chopped
8 teaspoons Worcestershire sauce
4 teaspoons salt
2 teaspoons Pepper
1 1/4 Cup Flour
6 cups Half & Half
Rice

-= Instructions =-
Brown the chicken in oil. Meanwhile, in a large Dutch oven, combine 6
cups water, chicken broth, onion, Worcestershire sauce, salt, and pepper;
bring to a boil over medium heat. Combine flour and remaining water until
smooth. Stir into broth mixture; bring to a boil. Cook and stir for 2
minutes or until thickened. Remove from the heat and stir in cream.
Arrange chicken breasts in five greased 13x9x2" baking pans; pour about 3
1/2 cups sauce over the chicken in each pan. Cover and bake at 350 for 40
to 45 minutes or until the chicken juices run clear. Serve over rice.
<Taste of Home - Dec/Jan 97>Per Serving (excluding unknown items): 648
Calories; 73g Fat (99.1% calories from fat); trace Protein; 1g
Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 13mg Sodium.
Exchanges: 0 Grain(Starch); 0 Vegetable; 14 1/2 Fat; 0 Other
Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


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Chicken In Creamy Mustard Sauce

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
2/3 cup Mayonnaise
1 cup Plain 2% Yoghurt
2 tablespoon Dijon mustard
2 tablespoon Worchestershire sauce
1/4 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Dried thyme leaves
8 Raw skinless chiken
Breast
Or
12 Raw skinless thighs or
Drumsticks
6 tablespoon Green onions ; chopped
Calories:
Protein
Sodium
Total
Saturated
Cholesterol

-= Instructions =-
Instructions: Preheat oven to 375F. In a bowl combine all ingredients,
except chicken and green onions; whisk well to blend. Place chicken
pieces in sprayed baking pan; pour sauce over, thoroughly coating each
peice. Bake, uncovered, 30-45 minutes or until chicken is cooked through.
Sprinkle with green onions before serving. Source/Author: Appeal
Magazine / typo Bob Shiells Nutrition: per: Serving : Carbohyrates (g):
6.3Per Serving (excluding unknown items): 269 Calories; 32g Fat (98.0%
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 13mg
Cholesterol; 436mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2
Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0


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Chicken In Foil

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
1 small Green bell pepper ; chopped
1/2 small Red bell pepper ; chopped
10 Mushrooms ; chopped
4 Chicken breast ; halved
1 can Pineapple slices ; 8oz
1 teaspoon Butter or margarine
Garlic
pepper
4 16-inch squares aluminum
foil
15 Minutes per side.

-= Instructions =-
Divide the peppers and mushrooms into four equal parts. Coat a small area
in the center of the foil with butter or margarine. Place a portion of
peppers and mushrooms on the greased area of foil. Top with a chicken
breast and a pineapple slice. Season with garlic powder, salt and pepper.
Fold foil securely and check for leaks. Place on coals for 10 to Makes
about 4 servings. Nutritional analysis: per serving: 186 calories, 3g
fat, 330mg sodium, 72mg cholesterol, 16% of calories from fat. **
Dallas Morning News -- Food section -- 7 Jun 95 ** Scanned and
formatted for you by The WEE Scot -- paul macGregorPer Serving (excluding
unknown items): 739 Calories; 50g Fat (61.5% calories from fat); 62g
Protein; 8g Carbohydrate; 2g Dietary Fiber; 248mg Cholesterol; 420mg
Sodium. Exchanges: 8 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat.Nutr.
Assoc. : 0 0 0 0 0 0 0 0 0 0 0


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Chicken In Garlic And Oil

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:


-= Ingredients =-
1/2 cup Olive oil
3 pounds Chicken ; cut in serving
Pieces
4 medium Potatoes ; peeled and cut in
1/2 " wedges
6 medium Carrots ; julienned
1 medium Onion ; very thinly sliced
2 cloves Garlic ; chopped
1 Lemon ; juice of
Salt
4 Servings.

-= Instructions =-
Preheat oven to 350F. Pour olive oil in bottom of a 14x10x2 1/2" pan or
other large roasting pan. Dip chicken pieces into oil, turning to coat.
Turn chicken skin side up. Arrange potatoes, carrots and onions around
chicken. Sprinkle garlic and lemon juice on top. Season with salt and
pepper. Bake for 1 hour, basting every 15 minutes. Remove from oven and
serve. Creative Cooking: Poultry Entered by Carolyn Shaw 2/95Per
Serving (excluding unknown items): 955 Calories; 108g Fat (100.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
trace Sodium. Exchanges: 21 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


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Chicken In Garlic Sauce

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:


-= Ingredients =-
2 1/2 Pound Chicken ; cut in
Pieces
4 Shallots
1 tablespoon Olive oil
24 cloves Garlic ; sliced
1/4 cup Brandy
2 cups Dry red wine
Fresh
Fresh

-= Instructions =-
Saute shallots and garlic until just barely colored. Add chicken and
saute 5 minutes. Add brandy stirring until evaporated. Add wine and herbs
and simmer 30 to 40 minutes, stirring to prevent sticking. Remove the
chicken. Reduce the remaining sauce and pour over the chicken. Carole MM
Format Norma Wrenn npxxr56bPer Serving (excluding unknown items): 2618
Calories; 216g Fat (87.4% calories from fat); 10g Protein; 60g
Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 331mg Sodium. Exchanges:
10 Vegetable; 43 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


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Chicken In Lemon Cream

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:


-= Ingredients =-
3 Chicken breasts ; split
Salt
Pepper
Flour
2 tablespoon Salad oil
2 tablespoon Butter or margarine
1 Garlic clove
1/2 tablespoon Green onion ; thinly
Sliced
1/2 tablespoon Lemon juice
1/2 cup White wine ; dry
2 teaspoons Sugar
1/4 teaspoon Tarragon ; crushed
1/2 cup Sour cream

-= Instructions =-
1. Bone and skin chicken breasts. Pound each half between waxed paper to
1/4" thickness. Sprinkle with salt and pepper and dredge in flour,
shaking off excess. 2. Heat oil and butter in frying pan over medium
heat. Add 3 pieces chicken at a time; brown for 3" on each side. Keep
warm. 3. To pan drippings, add garlic, onion, lemon juice and wine. Cook,
stirring up browned bits, until mixture boils; remove from heat. Stir 1
1/2 teaspoons flour, the sugar and the tarragon into the sour cream; stir
into wine mixture. Cook, stirring, until sauce comes to a gentle boil.
Pour sauce over chicken and serve. Christine Mercer Island Wednesday
03/03/93 10:32 PM PSTPer Serving (excluding unknown items): 976 Calories;
107g Fat (96.5% calories from fat); 1g Protein; 8g Carbohydrate; trace
Dietary Fiber; 91mg Cholesterol; 323mg Sodium. Exchanges: 0 Vegetable;
1/2 Fruit; 0 Non-Fat Milk; 21 1/2 Fat; 0 Other Carbohydrates.Nutr. Assoc.
: 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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Chicken In Orange Sauce

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
3 pounds Chicken thighs
Paprika
2 tablespoon Margarine
2 teaspoons Salt
1/8 teaspoon Cinnamon
1/8 teaspoon Ginger
1/2 cup White raisins
1/2 cup Silvered almonds
1/2 cup Orange juice
3 teaspoons Cornstarch
1 cup Water

-= Instructions =-
Sprinkle chicken slightly with paprika. Heat the pressure cooker. Add
margarine and brown the chicken. Season with combined salt, cinnamon and
ginger. Add raisins, almonds and orange juice. Close cover securely.
Place pressure regulator an the vent pipe. COOK 10 MINUTES. Cool pressure
cooker at once by running cold water over it. Combine cornstarch with the
water and add it while heating and stirring until the sauce thickens.
Serve with rice. The results were extraordinary. My family loved it and
this dish became part of our kitchen routine. Recipe By : From:
Robley Brown <robley@cyberhighwaydate: Monday, September 13, 1999 3:05 P
MM by Helen PeagramPer Serving (excluding unknown items): 1023 Calories;
87g Fat (76.6% calories from fat); 48g Protein; 12g Carbohydrate; trace
Dietary Fiber; 226mg Cholesterol; 1806mg Sodium. Exchanges: 0
Grain(Starch); 6 1/2 Lean Meat; 1/2 Fruit; 13 1/2 Fat.Nutr. Assoc. : 0 0 0
0 0 0 0 0 0 0 0


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Chicken In Orange-almond Sauce

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:


-= Ingredients =-
2 pounds Chicken ; broiler-fryer
Cut
Salt
1/4 cup Butter ; or marg.
2 tablespoon Flour ; all-purpose
dash
1/8 teaspoon Cinnamon ; ground
1/2 cup Orange juice
1/2 cup Almonds ; slivered
1/2 cup Raisins ; seedless
1 cup Orange sections
Rice

-= Instructions =-
Sprinkle chicken with 1/4 teaspoon salt. Brown in butter in a large
skillet over low heat. Drain chicken on paper towels. Pour off all but 2
tablespoons of pan drippings. Blend flour, spices, and 1/4 teaspoon
salt into reserved pan drippings; cook over low heat, stirring
constantly, until bubbly. Gradually add orange juice; cook until smooth
and thickened, stirring constantly. Stir in slivered almonds and raisins.
Add chicken to sauce; cover and cook over low heat 30 minutes or until
chicken is tender. Just before serving, add orange sections. Serve with
rice. SOURCE: Southern Livng Magazine, sometime in 1979. Typos by Nancy
Coleman.Per Serving (excluding unknown items): 230 Calories; 1g Fat (2.4%
calories from fat); 5g Protein; 51g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Fruit.Nutr.
Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


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Chicken In Pearadise

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
4 Breasts ; chicken halves
¥
broiler/fryer
¥
skinned
4 medium Pears ; ripe cored
¥
divided
2 tablespoon Juice ; orange
2 tablespoon Vinegar ; rice wine
2 tablespoon Soy sauce
1 tablespoon Marmalade ; orange
2 large Garlic ; cloves minced
1 teaspoon Ginger ; minced
1/4 teaspoon Allspice
2 tablespoon Oil ; olive
2 medium Peppers ; red bell
¥
julienned
1/4 teaspoon Salt
1/4 teaspoon Pepper ; red crushed
1 tablespoon Juice ; lemon
Lettuce
Almonds
Parsley

-= Instructions =-
Pear Sauce: =========== Peel one of the pears. In a blender or food
processor, place the pear, orange juice, rice wine vinegar, soy sauce,
orange marmalade, garlic, ginger, and allspice. Process until smooth, and
set aside. Red Pepper Garnish: =================== Place the oil in
a large saute pan over medium heat. Add the red pepper strips and
cooking, stirring, for 2 minutes or until the peppers are tender crisp.
Remove the peppers from the pan; set aside and keep warm. Chicken:
======== To the same pan, add the chicken and sprinkle with a little
salt. Cook chicken, turning, about 6 minutes or until the chicken is
golden brown on all sides. Add pear mixture and crushed red pepper.
Cover and cook for about 10 minutes or until the chicken is fork tender.
Uncover and cook for 1 to 2 minutes or until the sauce is slightly thick.
Slice remaining pears and brush with lemon juice (to prevent them from
turning brown.) Place the leaf lettuce on a warm serving platter.
Arrange the pear slices and red pepper strips around the edges of the
platter. Place the chicken breasts in the center of the platter, top with
pear sauce. Garnish with almonds and parsley. Cook: Nancy A. Labrie,
Rye, New Hampshire Source: "Chicken Cookery" - 1994 Delmarva Chicken
Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown,
Delaware, 19947-9622Per Serving (excluding unknown items): 77 Calories;
trace Fat (1.4% calories from fat); 7g Protein; 12g Carbohydrate; 1g
Dietary Fiber; 0mg Cholesterol; 8363mg Sodium. Exchanges: 0
Grain(Starch); 3 Vegetable; 0 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0


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Chicken In Phyllo W/duxelle Madeira

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:


-= Ingredients =-
-MUSHROOM
8 Shallots ; finely minced
1 pound Mushrooms ; finely minced
4 tablespoon Butter
1/2 cup Madeira Wine salt & pepper
Beurre
8 Chicken cutlets ; skinless
Boneless
Olive
2 Sheets phyllo for cutlet
Butter

-= Instructions =-
Directions will be in next note as it was too long to go in one note and
I did not want to leave out anything.Per Serving (excluding unknown
items): 427 Calories; 46g Fat (94.4% calories from fat); 2g Protein; 4g
Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 472mg Sodium.
Exchanges: 1 Vegetable; 9 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


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Chicken In Plum Sauce

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
3 1/2 Pound Chicken
Fryer/broiler
4 Lbs ; cut up
3/4 cup Flour
3 tablespoon Oil
2 cans Plums ; whole 16 1/2
ounce
Pitted
1/2 cup Honey
1 tablespoon Vinegar
1 clove Garlic ; minced to 2 cloves

-= Instructions =-
Coat chicken pieces iwth flour; brown in oil in a large skillet over
medium heat. Transfer to a greased 13"x9"x2" baking pan. Drain plums,
reserving syrup; remove pits and coarsely chop plums in a food processor.
Pour into a measuring cup; add enough syrup to equal 2 cups. Place in a
saucepan. Add honey, vinegar, and garlic; bring to a boil. Cook and stir
for 2 minutes. Pour over chicken. Bake uncovered, at 350 degrees for 45
minutes or until chicken juices run clear. <Taste of Home Aug/Sept
96>Per Serving (excluding unknown items): 1670 Calories; 164g Fat (86.1%
calories from fat); 3g Protein; 57g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 32 1/2
Fat; 2 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


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Chicken In Red Pepper Sacks

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:


-= Ingredients =-
2 Chicken Legs ; Skinned
&
1 Red Bell Pepper
MARINADE:
1 clove Garlic ; Pressed
1/2 teaspoon Basil
1/8 teaspoon Tarragon
1/8 Thyme
2 tablespoon Olive oil
Basil

-= Instructions =-
Preheat the oven to 325 degrees. Remove the top, seeds and membranes from
the pepper(s). Strip the meat from the chicken legs. Combine the
ingredients for the marinade. Place the chicken meat in a small, shallow
bowl. Pour the marinade over. Marinate for 1 hour or longer. Pour off the
marinade and discard. Stuff the pepper(s) with the chicken meat. Place
the pepper(s) upright in a roasting pan. Cover tightly. Roast until
cooked through (about 1 hour). Place on a serving plate and pour pesto
sauce over. Serve. From: Joel EhrlichPer Serving (excluding unknown
items): 3855 Calories; 432g Fat (99.0% calories from fat); 1g Protein; 9g
Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 86 1/2 Fat.Nutr. Assoc. : 0 0 0 0
0 0 0 0 0 0


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Chicken In Red Wine

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:


-= Ingredients =-
3 tablespoon Oil
1 clove Garlic ; minced
3 pounds Chicken ; cut in serving
Pieces
1/4 teaspoon Thyme
Salt
1 cup Dry red wine
2 Sprigs parsley
12 small White onions ; peeled
6 Carrots ; cut into 1" pieces

-= Instructions =-
Heat oil in Dutch oven. Add garlic and saute briefly. Brown chicken on
all sides. Add thyme, salt, pepper and red wine. Simmer for 25 minutes.
Add parsley, onions and carrots. Simmer 10 more minutes or until
vegetables are tender. 4 servings. Creative Cooking: Poultry Entered by
Carolyn Shaw 2/95Per Serving (excluding unknown items): 5952 Calories;
654g Fat (99.7% calories from fat); trace Protein; 4g Carbohydrate; trace
Dietary Fiber; 0mg Cholesterol; 151mg Sodium. Exchanges: 0 Grain(Starch);
131 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


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Chicken In Red Wine Sauce

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
1/2 teaspoon Salt
1/2 teaspoon Garlic powder
1/2 teaspoon Chile powder
1/4 teaspoon Ground red pepper
4 Chicken thighs
Skin
3 tablespoon All-purpose flour
1/2 cup Onion ; s chopped
1/4 cup Green bell peppers ; chopped
1/4 cup Red bell peppers ; chopped
1 cup Salt-free chicken broth
1/2 cup Red wine
1/2 cup Non-fat yogurt
2 cups Hot cooked rice

-= Instructions =-
Preheat oven to 450 F. Sprinkle the salt, garlic powder, chile powder
and red pepper over the chicken. Spray the inside of a medium skillet
with cooking spray and place over high heat. Add the chicken and saute
for 10 min, or until browned on all sides, turning often. Stir in the
flour and cook for 1 min, stirring constantly. Add the onions and bell
peppers; cook and stir for 5 min. Stir in the broth and wine and cook for
15 min. Stir in the yogurt, reduce heat to medium and cook for 15 min
more, stirring often. Place the chicken in a 9-inch square baking
dish. Spoon the sauce over the chicken and bake, uncovered, for 20 min.
Serve over rice. Enola Prudhomme's Low-Fat Favorites ISBN 0-688-11894-1
pg 95 From: Diane Lazarus Date: 07 Dec 95Per Serving (excluding unknown
items): 684 Calories; 16g Fat (21.5% calories from fat); 29g Protein; 99g
Carbohydrate; 3g Dietary Fiber; 79mg Cholesterol; 361mg Sodium.
Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 1/2
Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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Chicken In Rosewater Sauce

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:


-= Ingredients =-
1 Roast chicken
1 tablespoon Wine vinegar
1 tablespoon Rose water
1 tablespoon Orange juice
1 tablespoon Lemon juice
Salt

-= Instructions =-
Mix the sauce with pan juice and pour over chicken before serving From
The Known World Handbook Society for Creative AnacronismPer Serving
(excluding unknown items): 26 Calories; trace Fat (1.7% calories from
fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit; 0 Other
Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0


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Chicken In Sauce

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:


-= Ingredients =-
1/2 pound Chicken breasts
1 cup Sliced fresh mushrooms
1 cup Sliced onion
1/2 cup Water
1/2 tablespoon Tomato paste
2 tablespoon Sherry
1/2 teaspoon Paprika
1/2 teaspoon Salt
1/4 teaspoon Pepper

-= Instructions =-
Spray hot frying pan with Pam. Add chicken. Brown both sides. Transfer to
2 qt. casserole. Add mushrooms and onion. Stir next 6 ingredients
together in a bowl. Pour over top. Cover. Bake in 350 oven for about 1
hour until tender. 1 serving = 158 cal 2.9 g. fatPer Serving (excluding
unknown items): 208 Calories; 9g Fat (39.3% calories from fat); 21g
Protein; 9g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 496mg
Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


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Chicken In Sauce Of Three Colours

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
**
4 pounds Chicken
2 ounces Ground almonds
1 ounce Cornflour
1/4 pint Water
1/2 pint Dry white wine
pinch
Red
Saffron
Cinnamon
White
Mace
2 ounces Whole almonds ; blanched &
fried
Whole

-= Instructions =-
Roast the chicken in the normal way. Blend the ground almonds with the
cornflour and water, then stir in the wine. Pour into a saucepan and cook
gently until the sauce comes to the boil, stirring continuously. Simmer
for 10 minutes taking care it does not stick, then add salt to taste.
Divide the sauce into three. Leave one - third white; colour one-third
red with food colouring; colour the final third yellow with saffron. Keep
the sauces warm until the chicken is cooked. Skin and carve the cooked
chicken into eight pieces. Arrange on a hot serving dish and sprinkle
with white pepper and powdered mace. Pour the three sauces into a large
warm bowl and swirl together gently to make a marbled effect. Pour over
the chicken and decorate with the fried almonds and a few whole cloves
and serve immediately. Makes about 4 servings. ** A Book of Historical
Recipes ** by Sara Paston-Williams The National Trust of Scotland, 1995
ISBN = 0-7078-0240-7 Scanned and formatted for you by The WEE Scot --
pol mac Griogair ORIGINAL RECIPE:: Capoun in Salome (dated from 1430
AD) "Take a Capon & skalde hym, Roste hym, then take thikke Almeunde
mylke (almond-milk) temper it wyth wyne Whyte other Red; take a lytel
Saunderys & a lytyl safroun, & make it a marbyl cloure, & so atte the
cressoure throw on hym in ye kychoun, & throw the Mylke a-boue, & that is
most commelyche, & serve fresh." Historical note: Multi-coloured dishes
like this were made for special occasions. A final garnishing with spice
powder would take place at the dresser, before the dish was served at the
second course.Per Serving (excluding unknown items): 904 Calories; 65g Fat
(68.0% calories from fat); 63g Protein; 6g Carbohydrate; 2g Dietary Fiber;
298mg Cholesterol; 235mg Sodium. Exchanges: 1/2 Grain(Starch); 8 1/2 Lean
Meat; 7 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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Chicken In Silky Almond Sauce

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:


-= Ingredients =-
16 Pieces skinned chicken
2 tablespoon Vegetable oil
1/2 cup Vegetable oil
5 medium Onions ; thinly sliced
6 tablespoon Almonds ; blanched slivers
3 tablespoon Ground corriander
2 tablespoon Chopped fresh ginger
2 teaspoons Ground cardamom
2 teaspoons Ground red pepper
1 teaspoon Ground cumin
1/2 teaspoon Ground fennel
2 cups Plain yogurt
1 cup Water
Course
Fresh

-= Instructions =-
Pat chicken dry. Heat smaller amount of oil in heavy large skillet or
Dutch oven over medium high heat. Add chicken in batches and cook on all
sides just until no longer pink (do not brown). Remove using slotted
spoon and set aside. Heat remaining oil in skillet. Add sliced onion and
fry until wilted and pale brown, stirring constantly to color evenly,
about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground
red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture
from heat. Transfer half of mixture to processor or blender. Puree with
1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the
mixture, yogurt and water. Pour sauce back into skillet. Add chicken to
skillet. Place over medium high head and bring to a boil. Reduce heat,
cover and simmer until chicken is tender and sauce is thickened, about 45
minutes. Remove from heat. Let stand at room temperature for 30 minutes
(dish is best refrigerated and reheated). Rewarm over low heat. Transfer
to serving dish, garnish and serve immediately.Per Serving (excluding
unknown items): 1302 Calories; 126g Fat (83.4% calories from fat); 24g
Protein; 32g Carbohydrate; 13g Dietary Fiber; 8mg Cholesterol; 45mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0
Non-Fat Milk; 23 1/2 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0


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Chicken In Sour Cream

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:


-= Ingredients =-
6 Chicken breasts
4 tablespoon Butter or margarine
1/2 cup Green onions ; sliced
1/2 cup Celery ; chopped
1 cup Mushrooms ; sliced
1 Green pepper ; chopped
1 cup Sour cream ; 8oz cont

-= Instructions =-
1. Saute onion, celery, green pepper and mushrooms. Let cool slightly. 2.
Saute chicken in butter. 3. Combine vegtables and sour cream. Salt &
pepper to taste. 5. Spoon mixture over chicken. 6. Cover and bake at 350
for 45 to 55 minutes ***May be prepared and refrigerated for up to 24
hours before baking.Per Serving (excluding unknown items): 1041 Calories;
88g Fat (76.4% calories from fat); 61g Protein; trace Carbohydrate; 0g
Dietary Fiber; 351mg Cholesterol; 807mg Sodium. Exchanges: 8 1/2 Lean
Meat; 12 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0


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Chicken In Spicy Peanut Sauce

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
4 cups Cooked rice
1 tablespoon Minced garlic
1/2 tablespoon Grated fresh ginger
Root
OR
1 teaspoon Powdered ginger
1/4 cup Honey
1/3 cup Soy sauce
1/3 cup Sake or dry sherry
4 Boneless ; skinless chicken
Breast
1 tablespoon Vegetable oil
1/2 cup Chicken broth
1/8 teaspoon Cayenne or to taste
2 tablespoon Heaping creamy peanut
Butter
1/2 teaspoon Dark Asian sesame oil
Chopped
Garnish

-= Instructions =-
Either cook the rice the night before, or start it ahead of time.
Combine garlic, ginger, honey, soy sauce and sake (or sherry) and pour
over chicken breasts. Marinate for 30 minutes. Drain and reserve
marinade. Cut chicken breasts into 3/4 to 1 inch strips. Heat vegetable
oil and saute chicken just until done and no pink color remains, about 5
to 8 minutes. Combine 1/4 cup marinade with chicken broth, cayenne,
peanut butter and sesame oil in small saucepan, mixing well. Bring to
boil and simmer for two to three minutes. Pour over chicken and simmer
for five minutes more. Serve over rice, garnished with chopped green
onion. Per Serving: 640 cal; 47 gm protein; 67 gm carbo; 19 gm fat; 104
mg chol; 3 gm sat fat; 971 mg sodium. Washington Post March 20, 1996
== Courtesy of Dale & Gail Shipp, Columbia Md. ==Per Serving (excluding
unknown items): 805 Calories; 55g Fat (61.2% calories from fat); 7g
Protein; 72g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1472mg
Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 11
Fat; 1 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0


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Chicken In Tarragon Cream

Recipe By:
Serving Size: 3
Cuisine:
Main Ingredient:


-= Ingredients =-
1/2 cup Each: dry white wine and
Sour
1 clove Garlic ; minced
1/4 teaspoon Dry tarragon
1 tablespoon Each: lemon juice and
Thinly
sl
2 teaspoons Sugar
1/2 teaspoon Salt
1 teaspoon Cornstarch
dash
1 tablespoon Butter/margarine/salad
Oil
2 large Chicken breasts ; split
Skinned
Chopped

-= Instructions =-
Measure wine in a 2 cup glass measure. Stir in sour cream, garlic,
tarragon, lemon juice, onion, sugar, sal, cornstarch, and pepper.
Microwave, uncovered, on High for 2 minutes (stirring after 1 minute) or
until slightly thickened. Set aside. Microwave a 10" browning dish on
High for 4 1/2 minutes. Carefully remove dish (the bottom is very hot) to
a heatproof surface. Add butter and tilt dish to coat bottom evenly. Add
chicken breasts. Let brown for about 30 seconds on each side.
Microwave, uncovered, on High for 2 minutes. Rotate each chicken breast
1/2 turn; pour sauce over chicekn. Microwave on Medium for 2-3 minutes or
until juices run clear when meat is slashed. Spoon sauce over each breast
and sprinkle with parsley; let stand for five minutes before serving.
"Sunset Microwave Cook Book", 1981, Lane Publishing Co.Per Serving
(excluding unknown items): 173 Calories; trace Fat (0.1% calories from
fat); trace Protein; 42g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 359mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Other
Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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Chicken In The Pot With Carrots Mushrooms & Thyme

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
1 Chicken ; 3-4 lb rinsed
Patted
Dry
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1 tablespoon Butter
1 tablespoon Vegetable oil
1 large Onion ; s sliced or
2 medium Leeks ; rinsed and quartered
4 medium Carrots halved crosswise
Then
8 ounces Mushrooms cleaned and
Halved
3 large Thyme sprigs ; 1-1/2 ts or
1/2 teaspoon Dried thyme
1/2 cup Dry white wine

-= Instructions =-
1. Sprinkle chicken with salt and pepper. Heat butter and oil in 12-inch
saut pan over medium-high heat. When butter foam subsides, add chicken;
saut until browned on both sides, moving around to brown evenly, 10-15
minutes. Remove from pan and set aside. 2. Discard all but a thin film
of fat from the pan. Add onion, carrots, and mushrooms; saut, stirring
frequently to prevent scorching, until pan juices evaporate, 4-5 minutes.
3. Return chicken and accumulated juices to pan, moving vegetables to
top. Add thyme and wine; bring to boil. Lower heat, cover and barely
simmer until chicken is cooked through, basting three or for times, about
25 minutes. Place portion of chicken on each plate; top with vegetables.
Ladle juices over both chicken and vegetables and/or accompanying starch
(rice pilaf makes a nice accompaniment) and serve. Chicken in the Pot
with Tomatoes, Black Olives, and Capers : omit carrots : add 1 garlic
clove(s), minced, once pan juices have evaporated : once chicken is
returned to pan add : 1 can (28oz) plum tomatoes, drained, halved, seeded
and coarsely chopped : 3 tbs each minced fresh parsley and basil leaves :
1/2 cup black olives, pitted and coarsely chopped : 2 ts drained capers :
substitute hearty red wine for white and decrease wine to 1/4 cup
Chicken in the Pot with Turnips and North African Spices : substitute 2
turnips, sliced -inch thick, then cut into -inch strips : for the
mushrooms : add 1 garlic clove(s), minced, once pan juices have
evaporated : once chicken is returned to pan add : 1/4 ts cayenne pepper
: 1/4 ts ground cumin : 1/4 ts ground cinnamon : 1/8 ts ground coriander
: 1 cup cooked chickpeas : substitute 1/2 cup chickpea cooking liquid for
the wine Chicken in the Pot with Potatoes and Indian Spices :
substitute 3 medium potatoes, peeled and cut into 1-inch chunks : for the
mushrooms : once pan juices have evaporated add : 2 garlic clove(s),
minced and 1 tb fresh ginger, minced : once chicken is returned to pan
add : 1 ts ground cumin : 1/2 ts ground turmeric : 1/2 ts ground
coriander : 1/8 ts cayenne pepper : a pinch of ground cinnamon and : 1/4
ts salt : substitute 1/2 cup plain yogurt mixed with 1/3 cup chicken
stock : for the wine : rather than bring liquid to a boil, bring it
barely to simmer : add 1 cup thawed frozen peas in last 3 minutes of
cooking Cook's Illustrated October 1995Per Serving (excluding unknown
items): 706 Calories; 78g Fat (99.6% calories from fat); trace Protein;
trace Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 502mg Sodium.
Exchanges: 0 Grain(Starch); 15 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0


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Chicken In Tomato Zucchini Sauce

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
-INGREDIENTS-
4 Chicken legs ; skinned
2 teaspoons Vegetable oil
2 Carrots ; thinly sliced
1 Onion ; chopped
1 clove Garlic ; minced
1 cup Mushrooms ; sliced
3 tablespoon Basil ; fresh *OR*
1 tablespoon Basil ; dried
1/2 teaspoon Each Salt and Pepper
1 can Tomatoes ; 28 oz
1/2 cup Zucchini ; chopped
-DIRECTIONS-

-= Instructions =-
This Family pleasing dish is packed with fresh garden flavors. Serve over
broad egg noodles and accompany with hot rolls or garlic bread.
Separate chicken legs at joint. In large nonstick skillet, heat oil over
medium-high heat; brown chicken on all sides, about 10 minutes. transfer
to plate. Reduce heat to medium; cook carrots, onion and garlic,
stirring, for about 5 minutes or until slightly softened. Add sliced
mushrooms, basil, salt and pepper; cook for 5 to 7 minutes or until
vegetables are softened and slightly browned. Stir in tomatoes, breaking
up with a fork; bring to a boil. Reduce heat and return chicken to pan;
simmer for 15 minutes. Add zucchini; simmer for 15 to 20 minutes or until
juices run clear when chicken is pierced. PER SERVING: about 255
calories, 30 g protein, 8 g fat, 18 g carbohydrate, high source fibre,
excellent source iron. TYPOS: Ken Small SOURCE: CANADIAN LIVING; VOLUME
20; NO. 5, MAY 1995.Per Serving (excluding unknown items): 20 Calories; 2g
Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary
Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: 1/2 Fat.Nutr. Assoc. : 0 0
0 0 0 0 0 0 0 0 0 0 0


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Chicken In White Wine

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
-1
4 tablespoon Oil
3/4 cup Dry White Wine
1 Onion ; Minced
1/2 pound Mushrooms ; Minced Fine
Salt

-= Instructions =-
Saute the chicken in the oil in a frying pan until brown. Transfer the
chicken to pressure pan, but save the oil. Add 1/2 cup of the wine and
cook under 10 lbs pressure for 20 minutes. Reduce the pressure
immediately. Meanwhile, cook the onions andmushrooms in the oil that
was used for the chicken. Add 1/4 cup wine. Drain and add the juice
from the chicken mingled with the wine and cook until liquid is slightly
reduced in quantity. Serve poured over the chicken. Serves 4
Recipe By : Cooking Under Pressure by Marian Tracy c.1949 p. 52
From: Robley Brown <robley@cyberhighwaydate: Monday, September 13, 1999
3:05 P MM by Helen PeagramPer Serving (excluding unknown items): 2599
Calories; 263g Fat (91.3% calories from fat); 51g Protein; 6g
Carbohydrate; 1g Dietary Fiber; 261mg Cholesterol; 205mg Sodium.
Exchanges: 7 Lean Meat; 1 Vegetable; 48 Fat.Nutr. Assoc. : 0 0 0 0 0 0


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Chicken In White Wine Sauce

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
3 pounds Chicken pieces
3 sl Onion
4 Sprigs parsley OR 1
teaspoon
Parsley
1/8 teaspoon Nutmeg
6 Peppercorns
1 Bay leaf
2 cups White wine
1/2 cup Chicken broth
4 tablespoon Butter
3 tablespoon Flour
1 teaspoon Tarragon
1/4 cup Whipping cream

-= Instructions =-
Preheat oven to 350. Place chicken pieces in casserole dish with onion,
parlsey, nutmeg, peppercorns and bay leaf. Add wine and broth. Bake 35-45
minutes, or until chicken is tender. Transfer chicken pieces to serving
dish and keep warm. Boil liquid left in casserole for a few minutes until
slightly reduced. Strain and measure out 2 cups of liquid. Melt butter
lin saucepan. Whisk in flour, then add the 2 cups strained liquid. Season
to taste, then add tarragon and cream. Spoon sauce over chicken. Serve
with rice or mashed potatoes. Creative Cooking: Poultry Typed by
Carolyn Shaw 1-95Per Serving (excluding unknown items): 1827 Calories;
134g Fat (68.7% calories from fat); 56g Protein; 81g Carbohydrate; 4g
Dietary Fiber; 480mg Cholesterol; 1213mg Sodium. Exchanges: 4 1/2
Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 23 Fat.Nutr.
Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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Chicken In Wine Sauce

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
1 1/4 Pound Boneless
Skinless
1 cup Rose wine
1/4 cup Soy sauce
2 tablespoon Plus 2 Teaspoon
Vegetable
2 tablespoon Water
1 clove Garlic ; minced
1 teaspoon Ground ginger
1/4 teaspoon Dried oregano
1 tablespoon Firmly packed brown sugar

-= Instructions =-
In a cover baking dish or casserole, combine all ingredients. Bake,
covered, one hour. Refrigerate overnight. Reheat before serving. Per
serving: 34g protein, 11g fat, 5g carb., 1419mg sodium, 82mg chol., 275
calories.Per Serving (excluding unknown items): 263 Calories; trace Fat
(0.4% calories from fat); 1g Protein; 57g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 1057mg Sodium. Exchanges: 0 Grain(Starch); 1/2
Vegetable; 0 Fat; 3 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0
0 0 0


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Chicken In Yufka

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:


-= Ingredients =-
1 Chicken
4 Onions
1 Tomato
8 tablespoon Butter
2 Glasses of hot water
1 teaspoon Salt
1 teaspoon Black pepper
300 Gr yufka ; 12 sheets

-= Instructions =-
( yufka is made of unleavened bread dough in thin sheets ) Cut the
chicken into sections of breast, legs and back, and remove the ribs from
flesh. Put the pieces into a saucepan, add 2 1/2 tablespoons of butter
and cook the flesh for 10 minutes, stirring occasionally. Slice the
onions and add them to the chicken. When the onion is browned add the
peeled and chopped tomato, salt, black pepper, and 2 glasses of hot
water, and cook for 1 hour. Remove the cooked chicken from the saucepan
and separate the cooked flesh from the bones. Cut the chicken into small
pieces, and put it back into the sauce in the saucepan. Melt the rest of
the butter in a small pan. Arrange the yufkas in pairs. Take one of the
pairs, brush one yufka with the melted butter an put the second one on
top. Brush the second yufka with melted butter and fold the pair into a
rectangular shape with the ungreased parts at the top. Do the same with
all the pairs. Divide the prepared chicken into 6 equal portions and
fill the yufkas with them. Fold the yufkas over the filling, and place
them on a tray., leaving one inch between each. Brush the folded pies
again with the butter. Put the tray in a moderate oven. Cook for 20
minutes until the tops are browned and serve hot. korpe@cs.umd.edu
http://www.cs.umd.edu/users/kandogan...ishCuisine/Per Serving
(excluding unknown items): 9928 Calories; 970g Fat (87.1% calories from
fat); 272g Protein; 50g Carbohydrate; 11g Dietary Fiber; 3345mg
Cholesterol; 10693mg Sodium. Exchanges: 1/2 Grain(Starch); 36 Lean Meat;
7 1/2 Vegetable; 171 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0


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Chicken Indian Style

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
4 Chicken breast halves
Without
1/3 cup Fat-free plain yogurt
4 teaspoons Unbleached flour
1/8 cup Water
1 teaspoon Curry powder
1/8 teaspoon Garlic powder
1/8 teaspoon Paprika
1/8 teaspoon Black or white pepper*

-= Instructions =-
Preheat oven to 400. Place chicken in shallow baking dish. Cover with
foil and bake 20 to 25 minutes. While chicken is baking, combine yogurt,
and flour; set aside. In a pan, stir together water, curry powder, garlic
powder, paprika, and pepper; bring to a boil. Reduce heat and add yogurt
mixture. Cook until thickened. Cook broccoli according to package
directions; drain. Pour sauce over chicken.Per Serving (excluding unknown
items): 274 Calories; 14g Fat (46.0% calories from fat); 32g Protein; 4g
Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 107mg Sodium.
Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat.Nutr.
Assoc. : 0 0 0 0 0 0 0 0 0


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Chicken Indienne

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
2 pounds Chicken pieces
3 tablespoon Fresh lemon juice
3 tablespoon All purpose flour
1 teaspoon Salt
1/8 teaspoon Freshly ground pepper
3 tablespoon Oil
1 tablespoon Butter
1 large Onion ; chopped
3 tablespoon Curry powder
1/2 cup Water
1/2 cup Heavy cream
1 teaspoon Chicken stock base
2 tablespoon Candied ginger
1 Lime wedges ; optional

-= Instructions =-
Sprinkle chicken pieces with lemon juice and let stand 30 minutes. Pat
dry. Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In
a heavy skillet with a tight lid, heat oil and butter. Cook chicken,
sprinkling with any leftover flour mixture, until browned on both sides.
Remove from skillet and set aside. Add onion and cook until golden. Add
onion and cook until golden. Add curry powder and cook for 2 minutes.
Gradually beat in water and cream, cook until thickened. Add chicken
stock base and ginger, stir, and return chicken to skillet. Cover and
simmer, turning chicken once, for 40 minutes or until chicken in tender.
Transfer to heated platter and surround with lime wedges. Serve with
rice.Per Serving (excluding unknown items): 2146 Calories; 221g Fat (90.8%
calories from fat); 31g Protein; 20g Carbohydrate; 2g Dietary Fiber; 244mg
Cholesterol; 893mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1
Fruit; 0 Non-Fat Milk; 42 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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--
CHI-MUM