Sunday Lunch

White Chicken Chili

Fruit Salad
(escarole, diced pears, red grapes, pine nuts, fig vinaigrette)

Toasted Cornbread

 Pinot Noir
 Coffee

Chicken Marsala

I love this recipe!

It is sooooo easy.

This time I used muscadine wine.

And baked it in the oven for the final ten minutes, because my frying pan wasnt big enough.

Credit goes to the Olive Garden Restaurant.







Ingredients

4 ea Chicken half-breast, boneless & skinless
1/4 cup(s) Flour
1/2 tsp Salt
Pepper to taste
1/2 tsp Oregano, dried
4 Tbsp Oil
4 Tbsp Butter (or margarine)
1 cup(s) Fresh Mushrooms, sliced
1/2 cup(s) Marsala wine


Procedures

Pound chicken breasts between sheets of waxed paper until about 1/4" even-thickness

Combine flour, salt, pepper and oregano, blend

Dredge chicken pieces in the flour, shake off excess

Heat oil and butter in frying pan over medium heat.

Cook the breasts on medium heat for about two minutes on the first side, until lightly brown

Turn breasts over to second side to cook, add the mushrooms around the chicken breasts

Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms

When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes

Transfer to serving plate.

Chicken Piquant

Preheat oven to 350 degrees

4 - 5 lbs chicken, cut up and placed in large roasting pan. Sprinkle with salt, pepper and paprika according to preference.

In a blender, whirl the following six ingredients

1 1/2 cups rose wine
1/2 cup safflower oil
2 Tbs ground ginger
2 cloves garlic, pressed
1/2 tsp dried oregano
2 Tbs brown sugar

Pour over chicken pieces and bake for 60 - 75 minutes, depending on the size of the pieces, until done.

Serve with brown rice, using the extra liquid as gravy.

This is an easy recipe to serve company. It smells like baking bread and creates a delicious aroma. I'll be serving this for tomorrow's Sunday dinner.

Chicken Salad

While there are a myriad of recipes for chicken salad, here I offer one which is rather plain. There is nothing which says *ladies luncheon* more clearly than chicken salad. And indeed, my strongest memory of chicken salad is associated with my grandmother's bridge parties.

Chicken, cooked and diced
Mayonnaise, Duke's Brand (no sugar!)
Celery, diced
Pecans, chopped and roasted
Lemon, one (or 1/2) freshly squeezed

Let me know if you need exact measurements. For serving purposes, you'd need 1/2 cup chicken salad per lady. Presentation is pretty important. Serve it on a bed of lettuce. Or on a croissant with thinly sliced tomatoes and some alfalfa sprouts.

I could make these instructions longer by discussing the merits of cooking a whole hen versus boneless, skinless breasts, but you'll have to email me if you really want those details.

Maybe one day I can post recipes like the Pioneer Woman.

Chicken Ritz

Dip boneless, skinless chicken breasts in melted butter. Then dredge in a crumb mixture which is made from 1 lb of Ritz Crackers crumbled and stirred with 1/2 cup grated Parmeson Cheese.

Bake for 20 - 25 minutes on foil-lined baking sheet in an oven which has been preheated to 325.



Planned-over meal from this recipe: Homemade Chick Fil-A Sandwich

On a fresh bun, layer mayo, lettuce, tomato, and pickle before adding warm 1/4 chicken breast. Serve with chips and coleslaw.




Many moons ago, this chicken was served with a sauce, which I never prepare now. But for the sake of posterity, here it is - 1 can condensed mushroom soup and 8 oz sour cream. Stir together and warm over low heat.