The Edwards Agency

Home & Garden


Dining In: Easy and tasty chicken dinners for family or guests

Lemon Chicken Breasts
   1 lb. boneless, skinless chicken breast halves
   1/4 c. vegetable oil
   1 egg, beaten
   1 tsp. water
   3/4 c. Italian style bread crumbs
   1/2 c. dry white wine
   1 tsp. cornstarch
   1 Tbsp. lemon juice
   Pound chicken breasts to 1/4-inch thickness. In a large skillet, heat oil until hot. Combine egg and water. Dip chicken in egg mixture, then in bread crumbs. Cook chicken in oil until well browned on both sides, about 5-7 minutes.
   Remove chicken to serving plate and drain any remaining oil from skillet. Combine wine and cornstarch; add to skillet with lemon juice. Bring to a boil, stirring until slightly reduced, about 1 minute. Pour over chicken. Serve garnished with lemon wedges and parsley if desired.

Chicken Cacciatore
   3 lb. boneless, skinless chicken parts
   Butter or vegetable oil
   3 garlic cloves
   Salt and pepper to taste
   2 c. beef broth
   8 drops Tabasco sauce
   3 c. red wine
   3/4 c. sliced green peppers
   1/2 c. sliced onions
   6 large mushrooms
   4 large tomatoes
   1 tsp. thyme
   1 Tbsp. cornstarch
   Sauté chicken in butter or oil until golden brown. Add garlic, salt, pepper, beef broth, Tabasco, and red wine. Cover and simmer for 20 minutes. In another pot, sauté sliced green peppers, onions, and mushrooms until they are tender. Peel tomatoes and cut into large cubes. Add to above vegetables. Add thyme. Pour vegetables over chicken and cook for 10 minutes, then thicken with cornstarch and remaining red wine. Serve immediately. Serves 4.

Chicken Fiesta
   2 1/2 to 3 lbs. chicken pieces
   Salt, pepper and ground paprika
   2 Tbsp. butter or margarine
   1/4 lb. bulk pork sausage
   3/4 c. sliced celery
   3/4 c. sliced green onions
   3 c. cooked rice
   1 11-oz. can whole kernel corn with peppers, undrained
   2 tsp. lemon juice
   Season chicken with salt, pepper, and paprika. Brown in butter, using large skillet. Remove chicken and set aside. Cook sausage, celery, and onions in same skillet until vegetables are tender. Add rice, corn, and lemon juice; mix well. Transfer rice mixture to buttered shallow baking dish. Place chicken pieces on top of rice mixture. Cover and bake at 350 degrees for 30-40 minutes, or until chicken is tender. Makes 6 servings. Nutritional information: 538 calories, 44 g. protein, 24 g. fat, 35 g. carbohydrate, 1 g. dietary fiber, 140 mg. cholesterol, 830 mg. sodium.

Chicken Casserole
   4 oz. shell macaroni
   1 pkg. (10 oz.) frozen peas
   3/4 c. mayonnaise
   1 Tbsp. lemon juice
   1 c. medium cream sauce
   1 c. diced chicken
   1 c. chopped celery
   2 Tsp. minced onion
   1/2 c. slivered almonds
   Salt and pepper to taste
   1 Tbsp. chopped pimiento
   3 hard cooked eggs, sliced
   Cook macaroni according to package directions. Drain. Cook peas in small amount of water for 2 or 3 minutes. Drain. Blend mayonnaise, lemon juice, and cream sauce together. Carefully fold in other ingredients and transfer to a greased 2-quart casserole. Bake uncovered for 25 minutes. Makes 8 servings.

Chicken Rolls
   3 whole boneless, skinless chicken breasts
   2 packages (3-oz.) cream cheese, softened
   1/2 c. finely chopped chives
   6 bacon slices, at room temperature
   Pound chicken breasts with a mallet to flatten. Mix cream cheese and chives, roll into 6 logs. Place 1 log on each flattened chicken breast and wrap chicken around the cheese, tucking in ends. Wrap one piece of bacon around each breast. Fasten with toothpicks if necessary. Bake at 350 degrees for 25 minutes.

Chicken Rice with Pineapple
(An Indonesian recipe)
   2 Tbsp. butter or oil
   1 lb. boneless chicken, cut in 1/2-inch cubes
   3 c. chicken stock
   2 c. long-grain rice, washed and drained
   1/2 small pineapple, peeled and sliced and cut in small pieces
   13 shallots, peeled and finely chopped
   7 cloves garlic, peeled and finely chopped
   1 inch ginger, peeled and chopped
   1 tsp. coriander
   1/2 tsp. white peppercorns
   1/2 tsp. cumin
   A little freshly grated nutmeg
   3 inches cinnamon stick
   4 cardamom pods, bruised 2 cloves
   1 lemon grass, bruised
   Heat butter or oil in wok or heavy saucepan, add all seasoning ingredients and sauté for 2-3 minutes. Add the chicken and continue sautéing for 3 minutes over high heat.
   Add chicken stock and simmer until chicken is tender. Strain the stock and keep aside the chicken pieces. Place rice in a rice cooker or heavy stock pot, add 2 1/2 cups of the reserved chicken stock and bring to a boil. Cover the pan and simmer until the rice is almost cooked and the liquid absorbed. Add the diced chicken and cook over low heat until the rice is thoroughly cooked. Serve on a platter garnished with fried shallots and pineapple pieces.

Pacific Rim Soup
   1 lb. ground turkey
   3/4 c. quick or old fashioned oats, uncooked
   2 Tbsp. soy sauce
   2 tsp. sesame oil
   1 1/2 tsp. minced fresh ginger or 1 tsp. ground ginger
   1/2 tsp. pepper
   Two 14 1/2-oz. cans chicken broth
   1 c. water
   1 1/2 c. halved pea pods
   1 c. thinly sliced carrot strips
   1 1/2 c. bean sprouts
   1/4 c. thinly sliced green onions
   Spray rack of broiler pan with no-stick cooking spray. Combine turkey, oats, soy sauce, sesame oil, ginger, pepper, and 1/4 c. chicken broth. Mix lightly but thoroughly. Shape in 1-inch balls and place on prepared rack.
   Broil 6 to 8 inches from heat 7-10 minutes or until cooked through. In large saucepan, combine meatballs with water and remaining broth and bring to a boil over high heat. Add pea pods and carrot strips. Cook 1 to 2 minutes or until vegetables are crisp-tender. Turn off heat. Add bean sprouts and onion.