| Chicken Recipes |
| Country French Chicken (4 servings) [From Rachael Ray of Food Network.com] |
| 2 tablespoons extra-virgin olive oil |
| Coarse salt and pepper |
| 2 pounds boneless, skinless chicken breasts or thighs - cut into chunks |
| 2 tablespoons butter |
| 2 chopped shallots |
| 3 small carrots - peeled and thinly sliced |
| 10 mushrooms - finely chopped |
| 4 sprigs (2 tablespoons) fresh tarragon leaves - removed and chopped |
| Handful flat-leaf parsley leaves - chopped |
| 1 cup dry red wine |
| 1 (32-ounce) can chunky-style, crushed tomatoes or diced tomatoes in puree |
| In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate. Return pan to stove and reduce heat to medium. Add butter to the pan and saute; the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices are clear. |
| 10-Minute Szechwan Chicken (4 servings) [From Recipeland.com] |
| 4 each chicken breast - halves, boneless, and skinless |
| 1½ tablespoon vinegar - white wine or rice wine |
| 3 tablespoons cornstarch |
| 1 teaspoon sugar |
| 1 tablespoon vegetable oil |
| ¼ cup water |
| 3 each garlic cloves - minced |
| 6 each green onions - cut into 1" pieces |
| 5 tablespoons soy sauce |
| 1/8 teaspoon cayenne |
| Cut chicken into 1½-inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok then stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar, and water. Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer. |
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