Volume 8, Issue 077 - April 19, 2005

Hello Recipe Club,

Poultry is highly perishable and should be eaten as close to purchase as possible. Frozen poultry should be thawed in a refrigerator overnight. Whenever possible we like to eat a natural or free-range chicken for the fine flavor and texture. PrairieHarvest.com carries a very nice chicken. Ask for SmartChicken.

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Lemon Chicken with Thyme

Ingredients:

3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 (1/2 pound each) skinless chicken breast halves
3 tablespoons olive oil
1 medium onion
1 tablespoon margarine
1 cup chicken broth
3 tablespoons lemon juice
1/2 teaspoon thyme
lemon wedges (optional)
2 tablespoons chopped parsley (optional)

Preparation:

In a plastic or paper bag, combine the flour, salt and pepper and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour.

In a large skillet, warm 2 tablespoon of the oil over medium heat. Add the chicken and brown on 1 side, for about 5 minutes. Add the remaining 1 tablespoon of oil, turn the chicken and brown well on the second side for about 5 minutes longer. Transfer the chicken to a plate and set aside.

Coarsely chop the onion. Add the margarine to the skillet. When the margarine melts, add the onion and cook, stirring until softened, 2 or 3 minutes. Stir in the reserved seasoned flour and cook, stirring until the flour is completely incorporated, about 3 minutes.

Add the broth, 2 tablespoons of lemon juice and the thyme and bring the mixture to a boil, stirring constantly. Return the chicken to the skillet, reduce the heat to medium-low and cover the skillet. Cook until the chicken is tender and opaque throughout, for about 5 minutes.

Divide the chicken among 4 plates. Stir the remaining 1 tablespoon of lemon juice into the sauce in the skillet and pour over the chicken. Serve the chicken with lemon wedges and a sprinkling of parsley, if desired.

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Chicken with Onion Marmalade

Ingredients:

6 chicken breast halves (4 to 6 ounces each), boned and skinned
3 tablespoons cream sherry
2 medium red onions (about 6-ounces each)
1/2 cup dry red wine
1 tablespoon red wine vinegar
1 tablespoon honey
parsley sprigs (optional)
salt and pepper

Preparation:

Rinse chicken and put in a heavy plastic food bag, add 2 tablespoons sherry. Seal bag, rotate. Chill at least 30 minutes or up to 6 hours, turn over several times.

Meanwhile, thinly slice onions, wrap several of the slices airtight and chill up to 6 hours.

In a 10 to 12 inch frying pan over medium-high heat, combine remaining onion slices, wine, vinegar and honey. Stir often until liquid evaporates. (If made ahead, cover and set aside up to 6 hours, stir over medium-high heat to warm.) Remove from heat and mix in remaining 1 tablespoon sherry.

Arrange breasts in a single-layer with marinating liquid in a 9x13- inch pan. Bake, uncovered, in a 450 degree oven just until meat is white in thickest part, for 12 to 15 minutes. With a slotted spoon, transfer chicken to a warm platter. Spoon onion mixture over chicken. Garnish with reserved onion slices and parsley. Add salt and pepper to taste.

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Chicken Divan

Ingredients:

1 large broccoli head, cut into 4-inch spears
1/4 cup unsalted butter, cut in pieces
5 tablespoons flour
2 cups chicken broth
1/2 cup heavy cream, well chilled
3 tablespoons sherry, medium dry
lemon juice to taste
1/2 cup Parmesan cheese, grated
2 chicken breasts, skinned and boned, cooked and thinly sliced

Preparation:

In a large saucepan of boiling, salted water, cook the broccoli until it is just tender. Drain it well and keep warm.

In a heavy saucepan, melt the butter over medium low heat, add flour and cook roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture to a boil, then simmer it, stirring occasionally, for 15 minutes. Set aside to cool slightly.

Meanwhile in a bowl, beat the cream until it holds stiff peaks. Fold the cream, sherry, and lemon juice into the sauce. Season with salt and pepper to taste.

Arrange broccoli in a 2-quart gratin dish and pour half the sauce over the broccoli. Stir 1/4 cup Parmesan into the remaining sauce. Arrange the cooked chicken on the broccoli, pour the remaining sauce over it and sprinkle the mixture with the remaining Parmesan cheese.

Broil under a preheated broiler about 6 inches from the flame for 1 minute or until the sauce is golden and bubbling.