Category Archives: Main Courses

CHICKEN BALSAMIC GRILLED FROM RAVINIA

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  • 1 cup vegetable oil

  • ½ cup balsamic vinegar

  • 3 T. sugar

  • 3 T. ketchup

  • 1 T. Worcestershire sauce

  • 2 medium scallions, tops included, minced

  • 1 t. salt

  • ½ t. cracked pepper

  • 1 t. dry mustard

  • 1 medium clove garlic, minced

  • Tabasco to taste

  • 5 pounds of chicken in serving size pieces

Combine all ingredients except chicken.  Dip chicken in marinade to coat.  Arrange chicken in two 9” square pans.  Pour remaining marinade over chicken.  Cover and refrigerate overnight (or at least 6 hours).  Bring chicken to room
temperature.  Back in preheated 325 degree oven 30-40 minutes.  Remove
chicken from marinade.  Grill 4-5 minutes each side until tender.

BREAST OF CHICKEN PARISIENNE

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  • ½ oz. dried mushrooms (soak as package directs then chop)

  • 3 whole chicken breasts – split, boned, and skinned.

  • ¼ cup butter

  • 2 T. brandy

  • 2 T. finely chopped onion

  • ¼ t. finely chopped garlic

  • 2 T. flour

  • ½ t. meat extract paste

  • 1 t. catsup

  • 1/8 t. salt

  • Dash of cayenne

  • 1 cup chicken broth

  • ½ cup light cream

  • ¼ cup fresh tarragon

  • ½ cup sliced fresh mushrooms

  • 2 t. tarragon vinegar

Brown chicken breasts in butter.  Flame with brandy before removing chicken
from pan.  Add onion and garlic and dried mushrooms and sauté.  Stir in flour, meat paste until blended.  Then add catsup, salt and cayenne.  Then add broth and 1/3 cup of the cream.  Bring to boil.  Add chicken, fresh tarragon, and fresh
mushrooms.  Simmer covered for 30 minutes.  Remove chicken.  Add remaining cream and vinegar.

MEXICALI CHICKEN

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  • One 2.5-3 # fryer cut up

  • One T. butter

  • 1/2 cup chopped onion

  • 1 medium clove garlic

  • 1 8 oz can tomato sauce

  • ¾ cup chicken broth

  • 1 T. vinegar

  • ¼ t. Chile powder

  • Dash salt

  • ½ cup light raisins

  • ½ cup sliced stuffed green olives

  • 1 green pepper cut in strips

Brown chicken in butter and remove from pan.  Brown onion and garlic.  Add rest of ingredients except for green peppers.  Return chicken to pan.   Cover and simmer for 30 minutes.  Add green pepper and cook 10 minutes more.

CHICKEN CASSEROLE – BERNIE’S

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  • 16 slices buttered bread, crusts trimmed

  • 4 cups cooked chicken

  • ½ # mushrooms

  • ¼ cup butter (to butter bread)

  • 1 can water chestnuts

  • 1/3 cup mayonnaise

  • 2 oz. can pimento chopped

  • 1 can cream mushroom soup

  • 1 can cream of celery soup

  •  8 slices sharp cheddar cheese

  • 8 slices bread crusts trimmed

  • 4 eggs

  • 1 ½ cup milk

Lay 8 slices of buttered bread in 9 x 12 baking dish.  Top with cooked chicken,
mushrooms, and water chestnuts.  Mix mayo, pimento and soups and spread over bread and chicken layers.  Lay 8 slices of cheese on top of that and
cover with 8 slices of bread. Mix eggs and milk and pour over all.  Let sit overnight.  Bake 45 minutes at 350 degrees.

CHICKEN IN PUFF PASTRY WITH MUSTARD SAUCE

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  • 1 package Pepperidge Farm puff pastry

  • 3 whole chicken breasts skinned and boned

  • ½ t. salt

  • ¼ t. pepper

  • ½ cups bread crumbs

  • ¼ cup milk

  • 1 T. butter

  • ½ cup onion chopped

  • 1 ½ lbs ground veal

  • 1 clove of garlic minced

  • 2 eggs

  • ½ cup chopped parsley

    1/3 cup pistachios shelled

  • ¼ cups pimento chopped

  • ½ cup boiled ham chopped

  • 3 T. heavy cream.

Pound chicken breast to ¼ inch thickness.  Roll pastry to 18” x 12”.  Lay pounded chicken breast on pastry.  Sprinkle with salt and pepper.  In a large bowl, mix bread crumbs and milk.  Melt butter and sauté onion.  Add onion to bread crumb mix.  Add veal, eggs, garlic, parsley, nuts, pimento and ham to onion and bread crumb mix. Mix thoroughly.  Spread mix over chicken breast.  Roll jelly roll style
(long way), tuck in ends.  Place seam side down on greased cookie sheet.  Brush
with whole beaten egg.  Bake 1 hour at 375 degrees.  Remove and cool for one
hour covered with aluminum foil.  Serve with sauce:

  • ½ cup Dijonmustard

  • ½ cup sour cream

  • ½ cup mayonnaise

  • ½ cup chopped green onions.

Mix all ingredients and chill.  Let sit at room temperature an hour before serving.

CHICKEN FRICASSEE – GAIL’S DIJON MUSTARD

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  • ¼ cup Dijon mustard

  • ¼ cup chopped fresh parsley, divided

  • 1 T. chopped fresh thyme, divided

  • 3 pounds chicken pieces skinned

  • ¼ t. salt

  • ¼ teaspoon freshly ground pepper

  • 1 T. olive oil

  • 1 ½ cups chopped onion

  • 3 garlic cloves minced

  • 1 cup dry white wine

  • 1 cup chicken broth

Combine mustartd, 1 T. parsley, 1 ½ t. thyme, and chicken in a large zip-lock bag; toss well to coat chicken and chill overnight.  Remove chicken from bag, and discard marinade.  Sprinkle chicken with salt and pepper.  Heat olive oil in a large Dutch oven over medium high heat.  Add chicken to pan and cook 5 minutes on each side or until browned.  Remove from pan.  Add chopped onion to pan and sauté 5 minutes or until tender, stirring frequently. Add garlic to pan and sauté 1 minute, stirring constantly.  Stir in wine and chicken broth, scraping pan to loosen browned bits.  Stir in 1 T. parsley and remaining 1 ½ t. thyme. Return chicken to pan.  Cover, reduce heat, and simmer 25 minutes or until chicken is done.  Remove chicken from pan with a slotted spoon.  Keep warm.
Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick.  Pour sauce over chicken, and sprinkle with remaining 2 T. parsley. Serves 4.

CHICKEN DIVAN

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  • 4 whole chicken breasts – boneless and cooked

  • 2 10 oz packages of frozen broccoli cooked 5 minutes

  • 2 cans cream chicken soup

  • 1 cup mayonnaise

  • 1 t. lemon juice

  • ½ t. curry

  • ½ cup dry vermouth

  • 1 cup grated cheddar or parmesan cheese

Lay broccoli spears on bottom of Pyrex dish.  Lay chicken breasts over top.  Mix remaining ingredients, except for cheese.  Pour over top.  Sprinkle cheese on very top.  Bake at 350 degrees for 45 minutes.

CHICKEN DIJONNAISE IN PYLLO

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  • ¼ cup unsalted butter

  • 3 whole chicken breasts, skinned, boned, and cut in strips 1” wide

  • Salt and white pepper

  • ½ cup Dijon mustard

  • 2 cups heavy cream

  • 5 sheets of pyllo dough

  • ¾ cup unsalted butter melted

  • ¼ cup toasted bread crumbs

  • 1 egg

  • 1 t. water

Melt ¼ cup butter. Sauté chicken with salt and pepper about 5-7 minutes.  Transfer to platter.  Add mustard to skillet scraping up any brown bits.  Wisk in cream.  Reduce heat to a low simmer until sauce is slightly thickened and reduced by ½.  Stir in any juices from chicken platter.
Toss chicken pieces in sauce. Layer pyllo dough – brushing with melted butter and bread crumbs between each layer.  Arrange chicken pieces over bottom 1/3 of long side of dough, leaving 2” border on all sides.  Then tuck in side edges and roll jelly roll style.  Carefully place seam side down on ungreased cookie sheet.  Brush with beaten egg and water wash.  Bake at 450 degrees for 12-15 minutes.  Cool, and then cut in 2” slices.  Serve with remainder of mustard sauce.

CHICKEN CHASSEUR (MCCORMICK)

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  • 2 ½ # chicken pieces sprinkled with ground pepper

  • 2 T corn oil

  • ¾ # mushrooms

  • 2 T. minced shallots

  • 1 t. minced garlic

  • 1 t tarragon

  • 1 bay leaf

  • ½ cup white wine

  • 1 cup chopped tomatoes

  • ¼ cup water

  • ½ t. cornstarch

  • 1 T white wine

Heat oil and brown chicken.  Add mushrooms, shallots, and garlic.  Cook 5 minutes.  Add tarragon and bay leaf.  Cook until liquid is evaporated.  Add white wine.  Cook until almost evaporated.  Add tomatoes and water.  Cook covered 10 minutes.  Blend cornstarch with white wine and mix into sauce.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL

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  • 4 boneless half chicken breasts

  • ½ cup goat cheese

  • 2 green onions, thinly sliced

  • 3 basil leaves shredded

  • Salt and pepper

  • 1 egg beaten

  • 1 cup dry bread crumbs

  • 2 T. unsalted butter, melted

  • ¼ cup unsalted butter

  • ½ pound mushrooms, sliced

  • ¼ cup dry white wine

  • 2/3 cup chicken broth

  • 4 T. unsalted butter

Pound chicken breasts to thickness of ¼ inch.  Combine cheese, onions and basil
in a small bowl.  Season with salt and pepper.
Spread cheese mixture lengthwise over half of each chicken piece (actually, I spread it evenly over the entire chicken piece).  Tuck short ends in.  Roll chicken up starting at one long side into tight cylinders.  Dip each cylinder in egg, allowing excess to drip into bowl. Roll in breadcrumbs.  These can be
prepared 4 hours ahead.  Place chicken in baking dish.  Drizzle 2 T. melted butter
over chicken and bake until cooked through.
About 20-25 minutes at 350 degree oven.

Melt ¼ cup butter in heqavy pan over medium heat.  Add mushrooms and sauté
until tender, about 8 minutes.  Add wine and boil 3 minutes.  Add stock and boil
until liquid is reduced by half, about 6 mintues.  Remove from heat and swirl in 4 T. of butter, 1 piece at a time.  Season with salt and pepper.  Cut baked chicken cylinders into ½ inch rounds.  Fan out on plates.  Serve immediately.  Pass sauce separately.  Serves 4.