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Full Online Book HomeLearning KitchenPoultry - Chicken - Quick Chicken Chasseur
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Poultry - Chicken -  Quick Chicken Chasseur Post by :activemark Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1208

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Poultry - Chicken - Quick Chicken Chasseur

1 lb. boneless and skinless chicken breast, cut in strips
1/3 c. cornstarch
1/4 c. vegetable oil
1/2 teaspoon each tarragon and ground thyme
1/4 tsp. pepper
1 c. sliced scallions
2 c. chicken broth
3/4 c. sherry cooking wine
1 c. sliced mushrooms, fresh or canned
3 tomatoes, cut into eighths
3-4 cups hot cooked rice.


Dredge chicken in corn starch. In large skillet, brown coated chicken in oil. Stir in seasonings and scallions. Cook 2 minutes longer. Add broth and Sherry. Cover and simmer 10 minutes. Gently stir in mushrooms and tomatoes. Cover simmer 5 minutes longer. Serve over rice. 6 servings.
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3/4 pound boneless, skinless chicken breasts, cut into thin strips 4 tablespoons Soy Sauce, divided 2 tablespoons cornstarch, divided 2 cloves garlic, minced 1/2 teaspoon minced fresh ginger root or ground ginger 2 tablespoons vegetable oil, divided 1 each red bell pepper and onion, sliced 1/4 pound sliced mushrooms and snow peas Hot cooked rice In bowl, combine chicken, 1 Tbsp. each soy sauce and cornstarch, garlic and ginger; let stand 15 minutes. Meanwhile, combine remaining 3 Tbsp. soy sauce, 1 Tbsp. cornstarch and 3/4 cup water. Heat 1 Tbsp. oil in hot wok or skillet over medium-high heat. Add chicken
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6-7 lb. chicken 1 cup melted butter 1 cup stuffing 1 cup uncooked popcorn salt and pepper to taste Preheat oven to 350 degrees. Brush chicken well with melted butter, salt and pepper. Fill cavity with stuffing, popcorn and remaining butter. Place in baking pan in oven. Listen for popping sounds; when the chicken blows out the oven door and flies across the room, it's done.
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