4 skinned and boned chicken breast 6 Tbsp butter garlic powder salt and white pepper 1/3 cup sherry 2 green onions, chopped 1/2 pound mushrooms, sliced 1 Tbsp capers dash lemon juice In a large skillet, saute chicken in butter until browned on both sides. Season with garlic powder, salt and pepper. Bring to a […]
Fred Halpert’s guests will often be served this meal from the grill. 1/2 cup olive oil 4 medium zucchini, cut in half 4 yellow squash, cut in half 2 red onions, peeled, cut in 1/2-inch slices 3 large Russet potatoes, cut into 1/2-inch slices salt and pepper to taste 3 garlic cloves, peeled eight 7 […]
3 whole chicken breast 1 cup lightly packed basil 1/4 cup Parmesan 1/4 cup + 1 1/2 Tbsp olive oil 1 small garlic clove 1 1/2 Tbsp butter about 1/3 cup flour basil sprigs Bone, skin and split breasts. Place each half between pieces of plastic wrap and pound until 1/4 inch thick. Cover and […]
Worcestershire and Mustard 1 Tbsp chopped onion 1 Tbsp olive oil 1 1/2 Tbsp Worcestershire sauce 1/3 cup chicken stock 1 Tbsp brown mustard Lightly brown onion in olive oil. Deglaze the pan with Worcestershire sauce. Add chicken stock and boil for 1 full minute, then mix in brown mustard. Prosciutto, Peas and Rosemary […]
Tender turkey slices are presented with an array of vegetables. This is a meal that can be made ahead of time and served at room temperature. Mustard Vinaigrette 1/3 cup white wine vinegar 1/3 cup Dijon mustard 1/4 cup olive oil Salt and pepper to taste 1 Tbsp minced shallots 1/3 cup chopped fresh tarragon, […]
3 Tbsp milk 1 egg, slightly beaten 1/3 cup seasoned dry breadcrumbs 1/3 cup grated Parmesan cheese 1 pkg. Foster Farms Turkey Breast Slices, about 1 lb. 1 tomato, sliced 1 tsp crushed oregano leaves 1 cup grated Mozzarella cheese chopped fresh parsley Heat oven to 450 degrees Fahrenheit. Whisk together milk and egg. On sheet […]
2 chicken breasts, halved Flour 4 Tbsp butter 2 Tbsp vegetable oil Dijon-style mustard 1 medium size onion, finely chopped 1/2 cup finely chopped mushrooms 2 Tbsp minced parsley Salt and freshly ground pepper 1 cup heavy cream Lemon juice Preheat oven to 350 degrees. Pat chicken dry with paper towels and dust lightly with […]
This is a basic recipe that can be varied to suit available ingredients and personal tastes. I’ve made it with Mendocino Mustard and lemon juice instead of wine. I’ve also substituted 2 tablespoons of white wine vinegar or raspberry vinegar for the wine. Other additions could include brandied or dried prunes, apricots, raisins, red peppers, […]
One 3-pound chicken, cut into serving pieces 3 large Russet potatoes, peeled, cut into 2-inch cubes Salt and pepper to taste 3 Tbsp olive oil 3 Tbsp finely chopped parsley, Italian flat-leaf if tender 1 1/2 tsp finely chopped fresh rosemary 2 garlic cloves, finely chopped Spread the chicken pieces and potatoes on a piece […]
4 chicken breasts, boneless, skinless and each cut into 3 pieces 1 cup chicken stock 1 large onion, thinly sliced 3 garlic cloves, minced 1 Tbsp white wine vinegar 2 16-oz can of crushed tomatoes 2 Tbsp balsamic vinegar 2 Tbsp fresh sage leaves salt and freshly ground pepper In a 4-qt. saute pan, warm […]
Matching a wine with the puckery taste of the lemon sauce is difficult. A slightly sweet Chenin Blanc or Gewurztraminer seems to work, however. 1 chicken, about 3 1/2 pounds Salt and freshly ground pepper 1 or 2 Tbsp melted butter 1 Tbsp soy sauce 1/2 tsp pepper 1/4 cup vegetable oil 2 Tbsp honey […]
Chicken parts, skinned Dried tomatoes Green pepper, cut into strips 1 lemon 1 tsp rosemary Salt and pepper Place a layer of dried tomatoes in the bottom of a baking dish. Add strips of green pepper. Top with skinned chicken parts. Add the juice of one lemon, salt, pepper, and 1 tsp rosemary. Cover and […]
2 tsp olive oil 3 1/2 pounds chicken parts, skin removed Salt and pepper 2 cups barbecue sauce 1 large onion, minced 1 green pepper, diced Cayenne or red pepper (optional) Brown the chicken in the olive oil, sprinkle with salt and pepper. Combine chicken, barbecue sauce, onion, green pepper and cayenne in a 6-quart […]
1 3-1/2 pound chicken, cleaned and cut Salt and black pepper 2 Tbsp olive oil 2 Tbsp butter 2 Tbsp fresh rosemary, chopped 1/4 cup shallots, chopped 1 tsp garlic, chopped 1/2 cup dry white wine 1/4 cup Italian parsley, chopped Salt and black pepper Combine olive oil, butter, rosemary, shallots, garlic and wine. Toss […]
4 chicken breasts, pounded flat 1/2 cup minced shallots 1/4 pound cold butter, cut into cubes 3/4 cup tarragon vinegar Cover the bottom of a small saute pan with a layer of the minced shallots. Add enough of the tarragon vinegar to completely cover the shallots. Reduce this mixture, over medium heat, until reduced to […]
4 skinless, boneless chicken breasts 8 Tbsp butter 1/2 tsp salt 1/4 tsp freshly ground pepper 2 small shallots, minced 2/3 cup heavy cream 1/2 cup of dry white wine (Sauvignon Blanc) 1/8 Tbsp marjoram 1/4 cup coarsely chopped sun dried tomatoes In a heavy skillet, melt the butter over moderate heat. Add the chicken, […]
4 boneless, skinless chicken breasts 1/2 lb. feta cheese 1/4 cup California Sun Dry Tomatoes (Julienne Cut or Halves, sliced) 1/3 lb. prosciutto, thinly sliced 4 cloves garlic, minced Salt and pepper Pound chicken breasts until 1/4 inch thick. Sprinkle with salt and pepper to taste. Chop prosciutto, reserving 4 slices. Mix chopped prosciutto, tomatoes, […]
8 skinned and boned chicken breast halves 1 (8-oz) bottle Italian salad dressing 3/4 cup herb-seasoned stuffing mix, crushed 3/4 cup grated Parmesan cheese 1 tsp dried parsley flakes 3/4 tsp salt 3/4 tsp pepper Combine chicken and salad dressing in a shallow dish; cover and refrigerate 8 hours. Remove chicken discarding marinade. Set aside. […]