300 Chicken Recipes
--CREAM SAUCE-1/8 c. flour
2 tbsp. butter
1 c. light cream
2 bouillon cubes
1 tsp. Dijon mustard
Melt butter. Add flour, then cream. Stir constantly over medium heat until sauce
thickens. Add bouillon cubes. Stir until melted. Add 1 teaspoon Dijon mustard. (If
sauce should get too thick, add more cream and Dijon to taste.)
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CHICKEN OF PUERTO RICO
1-3 lb. chicken pieces
1 tbsp. salt
1 bay leaf
1 c. olive oil
4 tbsp. butter
1/2 lb. sliced onions
1/2 c. vinegar
Rub chicken with salt and pepper. Brown in olive oil. Arrange onions over chicken.
Add butter, bay leaf and vinegar. Cover and cook until done over low heat.
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CHICKEN PARMESAN
4 half chicken breasts (skinned & boned)
2 cans (14 1/2 oz. each) DelMonte Italian style stewed tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano or basil crushed (I use basil)
1/4 tsp. hot pepper sauce (Tabasco sauce)
1/4 c. grated Parmesan cheese
Place chicken in baking dish. Bake covered 15 minutes in preheated 425 degree oven.
Drain. Combine tomatoes, cornstarch, basil and pepper sauce. Cook stirring constantly
until thickened. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes
uncovered. Makes 4 servings.
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