Volume 8, Issue 076 - April 18, 2005

Hello Recipe Club,

We eat a fair amount of chicken at our house. It is one of the few affordable proteins left on the supermarket shelves. We have our favorite dishes that we prepare often, but sometimes a little change is good. Pam was searching through some 940+ recipes on Cathy Leslie's CD, and we thought we should share some with you. We can not wait to start looking through the Fish and Seafood category on her CD, there are over 2,100 recipes in that one! This week we will share some chicken recipes that Pam thought sounded interesting. I think you will like them. They all have a low degree of difficulty and non are too time consuming. Bon Appetit!

Cathy Leslie is an above-average cook and recipe collector from Texas. Over the years, she has compiled well over 2,000,000 recipes and has released her first CD with 35 categories that include a total of 35,206 recipes! Chef2Chef.net and Cathy would like to offer this CD for a limited time only at the price of $19.95, plus a small S&H charge. This amazing collection comes with searching capabilities and makes wonderful gifts. Click Here to Purchase An Amazing 35,206 Recipes On One CD! $2.00 from every sale goes toward the Chef2Chef Culinary Scholarship Fund.

Chicken Breasts with Apples and Cider Cream

Ingredients:

Sauce:

2 cups cider
1 tablespoon Dijon mustard
2 cups heavy cream
1/2 cup milk
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon white pepper

Chicken:

6 chicken breasts, boneless
3/4 cup flour
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1/2 cup olive oil
2 apples

Preparation:

In a 2-quart saucepan, reduce the cider to 1/2 cup. Whisk in mustard, cream and milk and reduce to about 2 cups over medium-high heat,  or until the sauce thickens. Add the seasoning, set aside to cool and pour into a wide mouth jar.

Dredge chicken in combined flour/salt/pepper. Heat 3 tablespoons oil in a large skillet. Add chicken and sauté on one side for about 5 minutes. Turn and sauté for 3 to 5 minutes more or until just slightly done. Remove chicken and keep warm.

Meanwhile, core and slice apples into 1/4 inch slices. Add remaining 1 tablespoon oil to pan. Add apple slices and sauté for 3 to 5 minutes or until just tender. Remove apples.

Add cider cream sauce to pan and heat while scraping up any little browned bits from the pan bottom. Return chicken to warm sauce for one minute, then top with apple rings. Heat for one minute and serve. Can be held in slack oven or very low heat for about 10 to 15 minutes.

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Lemon Sesame Chicken

Ingredients:

2 whole skinned chicken breasts
1 egg
1 teaspoon water
1/4 cup flour
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon poultry seasoning
2 tablespoons oil
3/4 cup unsalted chicken broth
1/4 teaspoon lemon peel
1 tablespoon lemon juice
1 tablespoon toasted sesame seeds

Preparation:

Wash chicken and pat dry. Beat egg and water.

Combine next four dry ingredients. Dip chicken in egg, then flour. Brown in oil. Add remaining ingredients except sesame seeds.

Cover and simmer for 20 minutes. Remove chicken. Thicken liquid with leftover flour mixture mixed with enough water or broth to make a smooth slurry. Pour sauce over chicken and sprinkle with sesame seeds.

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Picante Chicken Chili

Ingredients:

1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
1/2 pound chicken breast, skinless, boneless, cut into 1-inch pieces
2 teaspoons sage
1 teaspoon cumin
1/4 teaspoon salt
3/4 cup picante sauce
16-ounce can kidney or pinto beans, undrained
1/4 cup dry vermouth
1 bay leaf
1 green or red bell pepper, cut into 1/2-inch pieces
1 large tomato, seeded, coarsely chopped

Optional Toppings:

chopped cilantro
sour cream
shredded cheddar cheese

Preparation:

Cook onion and garlic in oil in large saucepan or Dutch oven until tender, about 4 minutes. Stir in chicken, cook until chicken is no longer pink, stirring constantly.

Sprinkle sage, cumin and salt over chicken; cook and stir 1 minute. Stir in picante sauce, beans, vermouth and bay leaf. Bring to a boil, reduce heat. Cover and simmer for 10 minutes.

Stir in green pepper and tomato, continue to simmer uncovered for 10 minutes. Discard bay leaf. Ladle into bowls, top as desired and serve with additional picante sauce.