I couldnt choose 1.. I have 3.lol. ,`)
(((HONEY-ORANGE BARBECUED CHICKEN)))
1 C. of barbecue sauce, 1/3 C. of honey, 1/4 C. of orange juice concentrate, 1 to 2 tsp. of grated orange rind, 1 clove of garlic that has been minced, 3 to 3 1/2 lb. fryer chicken that has been cut up.
Arrange the chicken in an 11x7'; pan, thickest parts to the outside edges. Cover with plastic wrap, folding back one corner to vent. Microwave on HIGH, 10 to 12 minutes, until edges begin to cook; drain. Mix all remaining ingredients to make honey-orange barbecue sauce. Immediately grill chicken, covered, bone side down, over medium heat for 15 to 20 minutes, brushing frequently with sauce and turning occasionally until chicken is done through. Heat remaining sauce to boiling; serve with chicken.
(((CHICKEN MUSHROOM POT PIE)))
1 1/2 C. of all-purpose flour, 1 tsp. of salt, 1/3 C. chilled butter, 1 large egg, 2 to 3 T. of ice water, 4 C. of cooked chicken (cubed), 1 T. of butter, 1 lb. of sliced fresh mushrooms, 1/4 C. of water, 1 1/2 C. of whipping cream, 2 T. of all purpose flour, 1 1/2 tsp of paprika, 1/2 tsp. of salt, 1/2 tsp. of black pepper, 3/4 C. of chicken broth, 1 large egg that has been slightly beaten.
To prepare pastry: In a medium bowl, mix 1 1/2 cups of flour and 1 teaspoon of salt. Cut in 1/3 cup of butter. In a small bowl, beat together egg and water. Add to flour mixture; mix lightly until a soft dough forms. Shape into a disk, wrap in plastic wrap and chill for 1 hour.
To prepare filling:Place chicken in a 2-quart casserole. In a large skillet, melt butter over low heat. Add mushrooms; increase the heat to medium-high and saute until brown and liquid evaporates, about 5 minutes. Add water; cook until almost evaporated, about 2 minutes. Add mushroom mixture to chicken; stir to combine. In a medium saucepan, whisk together cream, flour, paprika, salt and pepper, over low heat; cook until thickened, about 5 minutes. Whisk in broth. Pour sauce over chicken mixture. Preheat oven to 400掳,. On lightly floured surface, using a lghtly floured rolling pin, roll the pastry to fit the top of the casserole. Place on top of pie; trim and seal the edges. Roll out trimmings and cut shapes to decorate the top. Glaze the top by brushing with 1 slightly beaten egg. Add decorating shapes, brush again with egg. Bake until filling is bubbly and the crust is browned, 25 to 30 minutes. Cool slightly; serve warm.
(((CAJUN CHICKEN PASTA)))
2 boneless chicken breasts that have been cut into thin strips, 2 tsp. of Cajun seasoning, 2 T. of butter, 8 slices of green pepper, 8 slices of red pepper, 4 large mushrooms that have been sliced, 1 green onion that has been sliced, 1 to 2 C. of heavy cream, 1/4 tsp. of basil, 1/4 tsp. of lemon pepper, 1/4 tsp. of salt, 1/8 tsp. of garlic powder, Parmesan cheese, 4 oz of linguine that has been cooked and drained.
Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, saut茅 chicken in butter until tender. (5 to 7 minutes). Add peppers, mushrooms, and onion; cook and stir for 3 minutes. Reduce heat and add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinle with Parmesan cheese. Yields 2 servings. Recipe may be doubled or tripled easily to accomodate more people.What is your favorite chicken recipe? Mine is chicken piccata.?
CHICKEN ETOUFFEE
1/3 cup olive oil
1 large onion, chopped
1/2 cup chopped green bell pepper (or mild hot pepper)
3 tsp. minced garlic
8 oz. clam juice (or dry wine)
1 3/4 tsp. Cajun spice mix or blackened seasoning
3 whole chicken breasts, bones and cubed
1 1/2 cups uncooked rice
1/3 cup flour
1/2 cup celery, chopped
1 16 oz. can tomatoes, chopped
salt and pepper to taste
To cook the chicken stir in tomatoes, clam juice, 1 tsp. Cajun spice, salt and chicken. Bring to a boil and reduce heat immediately; simmer uncovered, stirring occasionally, for 10-15 minutes.
In a heavy skillet heat the oil over medium heat. Stir in flour and cook, stirring constantly until sauce is darkened, about 10 minutes.
Stir in celery, pepper, onions and garlic. Simmer 5 minutes.
Stir in tomatoes, clam juice, Cajun spice and chicken. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, for 10-15 minutes. Add salt and pepper to taste.
Remove from heat and let stand 3 minutes.
While the chicken is cooking, cook the rice according to the package directions, adding 3/4 tsp. to the water. Serve the Etouffee over the rice.What is your favorite chicken recipe? Mine is chicken piccata.?
I actually really like this one: http://katiat325.livejournal.com/57232.h鈥?/a>
It's pretty simple. Sorry, I don't have the specific link for it, so it's on my journal. But I made it a bunch of times, and the chicken is awesome! My super picky fiance, even when tired of eating poultry, will eat this without any questions.
mine's fettuccini alfredo with chicken %26amp; broccoli...yum! :-)
wow you all are making me hungry, fyi im prego. lol anyways my favorite is my granny chicken casserole.yum!
grilled chicken
that's mine too! is that weird or what?
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