300 Chicken Recipes
CHICKEN CHARDONNAY
2 (6 oz.) chicken breasts, boned and skinned
2 tbsp. butter
2 tbsp. shallots, chopped
1 c. fresh mushrooms, sliced
1/4 c. chardonnay (or other dry white wine)
1 tbsp. lemon juice
Flour
1 tbsp. veg. oil
1/4 c. heavy cream
Parsley, chopped
Pound chicken flat; set aside. In butter, saute shallots; add mushrooms and saute 2 to
3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge chicken in
flour and season if desired. Saute in oil in frying pan.
Add cream to mushroom mixture and heat until reduced. On warm serving plates, place
mushrooms over chicken breasts. Sprinkle with chopped parsley and serve
immediately.
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CHICKEN CURRY
10 chicken drumsticks (or other cuts)
3 med. potatoes
4 tbsp. curry powder (or more if desired)
8 oz. sour cream
2 lg. cooking onions
2" piece fresh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water
Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food
processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder
with some water to make a paste. Heat oil in a non-stick Dutch oven.
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