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Signe's Chicken Cacciatore:3/4 cup all-purpose flour 1 1/2 t. salt 10 boneless, skinless, chicken breasts 3/4 cup olive oil 1 1/2 cup chopped onion 3/4 cup chopped celery 3/4 cup chopped green pepper 6 cloves garlic, minced 3 16oz. cans cut-up tomatoes 3 8oz. cans tomato sauce 1 4oz. can tomato paste 2 4oz. cans sliced mushrooms, drained 3/4 cup dry white wine 2 t. dried basil leaves, crushed 2 t. dried rosemary leaves, crushed dash of pepper Directions: Combine flour and salt in clear plastic bag; add a few pieces of chicken at a time and shake. In a very large skillet, brown chicken in hot oil; remove chicken to a very large casserole dish. In the same skillet, cook onion, celery, green pepper and garlic until tender, but not brown. Add the remaining ingredients to the skillet, stirring well. Pour the tomato mixture from the skillet over the chicken in the casserole and cover. Bake at 350' until chicken is tender, about 1 hour. Serve on a bed of cooked spaghetti, rice or other pasta. Feeds 10 hungry people. (Thanks, Iggy!)
Lyle's Chicken Salad:1/2 boiled chicken, cubed 1 1/2 oz. slivered almonds 1/4 t. salt 1 1/2 t. green relish 1/2 C. celery, diced 3 T. mayonaise 1/2 - 1 t. mustard Mix all the ingrediants together and spoon over fresh pineapple... or you can do like I do and use canned, unsweetened, pineapple chunks- drained. (Thanks, Old Dude!)
Luna's Chicken Scaloppini: 2 small yellow onions, diced fine 4 Tbs butter 1/2 c. brown sugar 1/2 c. Worcestershire sauce 2 (8-ounce) boneless, skinless chicken breasts Flour (for dredging) 2 Tbs.. unsalted butter 2 clove garlic, minced 2 c. mushrooms (preferably crimini), sliced 1 c. artichoke hearts, diced 1/2 c. white wine 1/2 c. chicken stock 1/4 c. lemon juice 1/2 c. heavy whipping cream 1/2 c. marsala wine 1/4 c. fresh basil, chopped fine Salt and pepper to taste In saucepan over medium heat, sauté onions in 4 tablespoons butter until light golden brown. Add brown sugar and cook until completely melted. Add Worcestershire sauce and simmer until all liquid is absorbed. Set aside. With meat mallet, pound chicken breasts to 1/4 inch thickness. Cut each breast into 3 pieces. In a large sauté pan, melt 2 tablespoons of butter. Dredge chicken in flour and add to pan. Cook over medium heat until lightly browned. Turn chicken and add garlic, mushrooms, artichoke hearts and reserved onions. Sauté about 2-3 minutes over high heat. Add white wine, chicken stock and lemon juice. Bring to a boil and reduce liquid for 2-3 minutes. Add cream and marsala and continue to reduce until sauce reaches desired thickness, about 5 minutes. Before serving, add fresh basil and salt and pepper to taste. Yield: 2 servings.
Turkey (or Chicken) and Melon Salad,1 package Turkey Breast Cutlets (or 2-3 chicken breasts) 1 cup each cantaloupe and honey dew melon cubes 1/2 cup sliced celery 2 cups shredded lettuce Dressing: 1 package (3 oz.) cream cheese 1/4 cup orange juice 1 tsp. honey 1/2 tsp. grated orange peel Directions: Spray large skillet with no stick cooking spray. Heat over medium-high heat about 30 seconds. Add turkey, or chicken, breast cutlets. Cook 2 1/2 to 3 minutes on each side or until lightly browned. Remove from skillet; cool slightly. Cut breast cutlets into 6 pieces each. In medium bowl, combine meat, cantaloupe, honey dew, and celery. In small bowl, combine dressing ingredients; mix well. Pour dressing on turkey mixture. Toss gently to coat. Place lettuce onto 4 individual plates and spoon meat mixture over it. Makes 4 servings (Thanks, Ignatz!)
with Creamy Orange Dressing: