a little of each

A family's cookbook

Sesame Chicken April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 10:21 pm
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Ingredients

2 large eggs

1 cup milk

1 cup flour

1 tsp baking powder

2 tsp salt

¼ tsp pepper

½ tsp paprika

½ cup sesame seeds

6 chicken breasts, skinned

3 tsp butter, melted

 

Directions

Whisk together the eggs and milk in a shallow dish; set aside. Stir together flour and next five ingredients in a shallow dish. Dip chicken in egg mixture and dredge in flour mixture. Place in lightly greased 13 x 9 baking dish and drizzle with butter. Bake covered at 400 degrees for 20 minutes. Uncover and bake for 20 to 25 minutes more or until done

 

Chicken Francese

Filed under: Main Dishes — alittlemoreofeach @ 10:20 pm
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Ingredients

2 eggs

¼ cup flour

2 tsp vegetable oil

4 boneless, skinless breast halves

½ tsp salt

½ cup chicken broth

½ cup white wine

¼ cup lemon juice

¼ cup butter, cut up (no substitutes)

1 tsp fresh parsley, chopped

pepper, to taste

 

Directions

Heat oven to 300 degrees. Beat eggs with a fork in a shallow pan or plate. Spread flour in another plate. Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt. Dip each breast in flour, shaking off excess, then dip in egg. Cook chicken three minutes per side, until golden. Transfer chicken to a plate; place in oven to keep warm. Discard oil from skillet. Add chicken broth, wine and lemon juice, and bring to a boil. Boil six minutes, until mixture is reduced to 1/3 cup. Remove pan from heat; whisk butter into sauce, until slightly thickened. Stir in parsley and pepper.

 

Orange Roasted Chicken

Filed under: Main Dishes — alittlemoreofeach @ 10:17 pm
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Ingredients

5 to 7 pound roaster chicken

1 orange

1 onion

1 tsp rosemary

1 tsp thyme

salt and pepper

½ cup white wine

1 stick of butter

½ cup Dijon mustard

3 tsp honey

1 tsp orange marmalade

 

Directions

Rinse and pat dry chicken. Squeeze juice from orange over bird, inside and out. Put rind into bird cavity. Quarter onion and place inside of bird. Tie up legs and place in roaster pan. Rub outside of chicken with rosemary, thyme, salt and pepper. Pour wine into pan. Roast at 400 degrees for 40 minutes. In a saucepan, melt butter, mustard, honey and marmalade, stir until thickened. Spoon glaze over chicken. Roast at 350 degrees for 1 hour and 15 minutes. Baste every 15 minutes.

 

Chicken Piccata

Filed under: Main Dishes — alittlemoreofeach @ 10:15 pm
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Ingredients and Directions

Flatten chicken breast fillets and dip in flour. Lightly brown on both sides in batter and olive oil. Add ¼ cup dry white wine. Simmer for five minutes. Add lemon and 6 tsp. capers. Season with salt and pepper.

 

Chicken Madeira

Filed under: Main Dishes — alittlemoreofeach @ 10:12 pm
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Ingredients

4 boneless chicken breasts

¼ cup olive oil

4 cloves fresh garlic, minced

1 pound mushrooms

small Vidalia onion or shallots, chopped

½ cup Madeira wine

1 can chicken broth

1 package Knorr’s Hunter sauce

¼ pound prosciutto ham

 

Directions

Brown chicken in olive oil. Remove and set aside. Sauté garlic, mushrooms and onions; add wine, chicken broth and dry Hunter package. Stir until thick. Return chicken to pan and cook covered for 30 minutes. Cut up ham and add just before serving with pasta.

 

Italian Roaster Chicken

Filed under: Main Dishes — alittlemoreofeach @ 9:58 pm
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This recipe was discovered on the plastic wrapping of a Perdue chicken. It is excellent served with yummy rice, using the drippings as a sauce.

 

Ingredients

1 oven roaster chicken (5-7 lbs)

1 lemon

½ cup parsley

2 to 3 cloves garlic

1 Tbl. fresh rosemary or 1 tsp. dried

2 Tbl. olive oil

½ tsp. salt

¼ tsp. pepper

 

Directions

Rinse the chicken and pat dry. Remove zest from lemon. Cut lemon in half and place in the cavity of the roaster. Finely chop zest, parsley, garlic and rosemary. Combine with 1 Tbl. olive oil and half the salt and pepper. Separate the skin from the chicken and put mixture under the skin. Rub outside with the remaining oil and salt and pepper. Roast at 350 degrees for two to three hours.

 

Indonesian Ginger Chicken

Filed under: Main Dishes — alittlemoreofeach @ 9:44 pm
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Ingredients

1 cup honey

¾ cup soy sauce

¼ cup minced garlic (8 to 12 cloves)

½ cup fresh ginger root, peeled and grated

2 chickens (3 ½ pounds each) quartered, with backs removed

 

Directions

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in a large, shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator. Preheat the oven to 350 degrees. Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up and raise the temperature to 375 degrees. Continue baking for 30 minutes, or until the juices run clear and the sauce is a rich, dark brown.

 

Golden Honey-Glazed Chicken

Filed under: Main Dishes — alittlemoreofeach @ 9:43 pm
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Ingredients

3 to 4 pounds chicken breasts

½ cup Lea and Perrins white wine Worcestershire sauce

3 tsp honey

 

Directions

Rinse chicken well and pat dry. Place in shallow baking pan. Combine sauce and honey well. Pour over chicken. Bake at 350 degrees for 45 minutes, basting occasionally.

 

Chicken Marsala

Filed under: Main Dishes — alittlemoreofeach @ 9:39 pm
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chicken marsala

 

Ingredients

4 boneless chicken breasts

4 tsp butter

4 shallots, finely chopped

½ pound mushrooms, sliced

¼ cup dry Marsala

½ cup heavy cream

1 tsp lemon juice

salt and pepper to taste

Parmesan cheese for garnish

 

Directions

Pound chicken breast with mallet until thin. Lightly brown in 2 tsp. butter. Remove and set aside. Melt remaining butter in same sauté pan. Add shallots and mushrooms and cook until lightly browned. Add Marsala and bring to a boil, scraping up any brown bits from bottom of pan. Add cream and lemon juice and return to a boil. Season with salt and pepper. Return chicken to pan and continue cooking until done, turning chicken as needed. Serve with cooked pasta and garnish with freshly grated Parmesan cheese.

 

Ham Sauce

Filed under: Main Dishes — alittlemoreofeach @ 9:32 pm
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Obviously this sauce is intended for ham, but over the years it has found its way onto The Potato Salad, and we wouldn’t have it any other way!

 

Ingredients and Directions

Mix together equal parts currant jelly and French’s yellow mustard in a saucepan over medium-low heat.