shae's recipe box

Chicken & Andouille Gumbo

12 oz andouille sausage (or kielbasa, plus 1 tbsp paprika)
6 tbsp vegetable oil
12 chicken thighs on the bone
1/2 cup flour
4 tsp salt
2 tsp black pepper
1/4 cup flour
2 medium sweet onions, sliced
2 red bell peppers, sliced
2 ribs celery, chopped
10 oz fresh or frozen okra, chopped
6 garlic cloves, chopped
1 tsp crushed red pepper flakes
3 bay leaves
2 tsp thyme
1 (15 oz) can peeled tomatoes, chopped
8 cups chicken broth
2 tbsp cider vinegar
3 scallions

1. cut sausage into large bites
2. render (cook) sausage in vegetable oil in large pot
3. mix 1 cup flour with salt, and pepper
4. dredge chicken thighs in flour
5. remove sausage from oil when oil has darkened with paprika (7 mins)
6. brown chicken thighs in oil in large pot
7. remove thighs once browned
8. add 1/4 cup flour to create a roux and brown for 3 minutes
9. add red pepper, celery, and onions to roux and cook 5 minutes
10. add okra and garlic
11. add bay leaves, red pepper flakes, and thyme to pot and cook 5 minutes
12. stir in chicken stock
13. stir in tomatoes
14. add chicken and sausage to pot, simmer 25 minutes
15. serve over white rice

serves 12

Chicken Piccata

2 thin-sliced chicken breasts
1 egg
1 lemon (3 tbsp juice)
1/8 cup plain bread crumbs
1/4 cup flour
1/4 tsp garlic powder
1/4 tsp paprika
4 tbsp butter
1/2 cup chicken broth
1/4 cup white wine
1 tbsp fresh parsley (1/2 tbsp dried)

1. cut lemon in half, reserve one half
2. slice two pieces of lemon from large end of remaining lemon half
3. beat egg in shallow dish, squeeze remaining lemon from sliced half into dish (about 1 tbsp juice)
4. on separate plate, mix breadcrumbs, flour, garlic powder, and paprika
5. dip chicken in egg mixture, then drag through flour
6. in large skillet, melt butter and brown chicken
7. add broth and wine to skillet
8. squeeze reserved lemon into skillet (about 2 tbsp juice)
9. simmer about 10 minutes, until mixture reduces and chicken is tender
10. garnish with parsley and serve over pasta

serves 2

Chicken Marsala - Mushroom Free

2 thin-sliced chicken breast halves
2 tbsp butter
2 tbsp olive oil
¼ cup flour
½ tsp oregano
½ tsp salt
¼ tsp pepper
¼ cup cooking sherry
½ cup dry marsala

1. heat butter and olive oil in skillet, medium-high
2. combine flour, oregano, salt, pepper in shallow dish
3. dredge chicken in flour mixture and place in skillet
4. brown chicken, about 7 minutes
5. add sherry and marsala, cover
6. cook for about 10 minutes, flipping breasts once
7. serve chicken and sauce over pasta

serves 2

Chicken Cordon Bleu with Sauce

2 skinless, boneless chicken breast halves, thin-sliced
2 slices ham
2 slices Swiss cheese
½ cup flour
½ tsp salt
¼ tsp ground black pepper
¼ tsp paprika
2 eggs, beaten
¼ cup milk
½ cup dry bread crumbs
¼ cup olive oil
½ can condensed cream of mushroom soup
1/8 tsp garlic powder
1/8 tsp chili powder
2 tbsp white wine
¼ cup sour cream

1. preheat oven to 350 degrees
2. place ham and cheese in on top of each breast, then roll up
3. secure with toothpicks
4. in a shallow dish, season flour with salt, pepper, and paprika
5. in separate bowl, beat together egg and milk
6. dip chicken rolls in seasoned flour, then egg, then bread crumbs
7. heat oil in large skillet and fry chicken until golden brown
8. remove toothpicks and set aside
9. in a large bowl combine soup, garlic powder, chili powder, wine, and sour cream
10. place chicken in baking dish, cover with sauce mixture
11. bake in preheated over for 15 to 20 minutes

serves 2
from Allrecipes.com

Oven Fried Chicken

2 cups chicken broth
2 boneless, skinless chicken breast halves
1 cup panko
1 cup all-purpose flour
1 tbsp salt
¼ tsp cayenne pepper
2 tsp dried oregano
2 large cloves garlic, minced
2 tbsp chopped fresh parsley (or 1 tbsp dried)
½ tsp freshly ground pepper
1 cup nonfat plain yogurt

1. in large bowl, combine chicken broth with 1½ cups ice
2. add chicken, chill one hour
3. in resealable bag, combine panko, flour, salt, cayenne, oregano, garlic, parsley, and pepper; mix well
4. preheat oven to 400 degrees, and coat baking dish with vegetable spray
5. place yogurt in medium bowl
6. remove chicken from broth and coat in yogurt, then in bread crumb mixture
7. place breaded chicken on baking sheet
8. spray tops of chicken with vegetable oil spray
9. bake 45 to 50 minutes, until golden brown

serves 2

Garlic-Lemon Double Stuffed Chicken

2 boneless, skinless chicken breast halves
2 slices packaged cream cheese, ½ inch thick
2 slices cheddar cheese, ½ inch thick
½ cup plain yogurt
1/3 cup Italian seasoned bread crumbs
2 tbsp grated Romano cheese
1 small garlic clove, minced
3 tbsp butter, melted
1 ½ tsp lemon juice
1/8 tsp garlic salt (optional)
1/8 tsp paprika (optional)

1. preheat oven to 350 degrees, lightly coat baking dish with oil
2. slice each breat in half, horizontally, without cutting completely through
3. place one slice each cheddar and cream cheese in center of each breast
4. close breasts, securing loose edge with toothpicks, and set aside
5. in separate bowl, combine bread crumbs and Romano cheese
6. dip breasts in yogurt, then coat in bread crumbs, then place in baking dish
7. melt butter, lemon juice, and garlic and drizzle over chicken
8. season breasts with garlic salt and paprika (optional)
9. bake in preheated oven for 30 minutes, or until juices run clear
10. remove toothpicks before serving

serves 2
from Allrecipes.com

Pete's Favorite Stir-Fry

1 large chicken breast
1 eight oz can pineapple chunks, in juice
¼ cup Kikkoman stir-fry sauce
1 tbsp soy sauce
1 tbsp vegetable oil
1 garlic clove, minced
¼ lb snow peas, cut bite size
½ red pepper, cut bite size
½ cup roasted, salted cashews
hot cooked rice
other vegetables as desired

1. cut chicken breasts into bite-size chunks, set aside
2. drain pineapple
3. blend soy sauce with stir-fry sauce, set aside
4. heat oil in large skillet over medium heat
5. fry chicken about 5 minutes until no longer pink
6. add snow peas, pepper, and garlic and fry for three minutes
7. add pineapple, cashews, and stir-fry sauce
8. cook, stirring, about 2 minutes or until sauce boils and all pieces coated with sauce
9. serve over rice.

serves 2