300 Chicken Recipes
soft and set aside. Brown chicken (coat first with flour, salt, and pepper), then fry in hot
oil. Put chicken, peppers, sauce, and mushrooms in a large pan and mix well. If it
"hugs" chicken too much, add 1 can water. Cook about another hour, or so, or until
chicken is soft. Add wine last 20 minutes.
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CHICKEN PICCATA
4 chicken breasts
1 egg
6 tbsp. lemon
2 chicken bouillon cubes
1/2 c. flour
Shake of garlic powder and paprika
4 tbsp. butter
Mix egg with 1 tablespoon lemon. Mix flour with garlic powder and paprika. Dip chicken
in egg, then flour mixture.
Place immediately in frying pan with butter melted. Brown. While it is cooking, dissolve
boiling water with bouillon cube and lemon juice. After chicken is browned, pour
bouillon mixture over chicken; simmer gently covered for 20 minutes. Liquid mixture
can be doubled for more gravy.
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ORIENTAL CHICKEN WONTONS
8 oz. ground raw chicken
1/2 c. shredded carrots
1/4 c. finely chopped celery or water chestnuts
1 tbsp. soy sauce
1 tbsp. dry sherry
2 tsp. cornstarch
2 tsp. grated gingerroot
1/2 (16 oz.) pkg. wonton wrappers
2 tbsp. margarine or butter, melted
Plum or Sweet & Sour Sauce
Filling: In a medium skillet cook and stir ground chicken until no pink remains; drain.
Stir in carrots, celery or waterchestnuts, soy sauce, sherry, cornstarch and gingerroot;
mix well. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper, lightly brush
edges with water. To shape each wonton, carefully bring 2 opposite points of the
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