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Full Online Book HomeLearning KitchenPoultry - Pan Roasted Garlic Chicken
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Poultry - Pan Roasted Garlic Chicken Post by :jimdow Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3024

Click below to download : Poultry - Pan Roasted Garlic Chicken (Format : PDF)

Poultry - Pan Roasted Garlic Chicken

2 teaspoons minced garlic
6 tablespoons fresh lemon juice
6 tablespoons Worcestershire sauce
1/4 cup water
2 tablespoons butter or margarine (melted)
3/4 teaspoon ground pepper
pinch of cayenne pepper
1/3 cup minced fresh parsley
4 chicken breasts, skinned and boned

Preheat oven to 375 degrees.

In a glass baking dish, mix all ingredients except chicken.

Score top of each chicken breast and place in pan with scored side down and spoon enough sauce over to coat.

Bake, uncovered, approximately 30 minutes for boneless breasts or 45 to 50 minutes if bone was left in.
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1 Tbsp butter or margarine 1 clove garlic, minced 1/4 cup onion, diced 1 stalk celery, sliced 1/4 head cabbage, chopped 4 carrots, peeled & chopped 8 ounces vermicelli accent seasoning mix to taste salt/pepper to taste Boil the chicken in small amount of water. Cook till done. Remove chicken from bones and cut into 1/2-inch cubes. Save broth meat was cooked in. Saute garlic and onion in butter till onion is tender. Add meat to pan. Add some broth and accent and bring to a boil. Reduce heat to a simmer and add carrots. Cook for 5 minutes then add

Poultry - Paillard Of Chicken Poultry - Paillard Of Chicken

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-------------------------------------------------4 chicken breast halves, boned & skinned 1/2 cup flour 1/2 tsp coarse salt 1/2 tsp coarsely ground pepper 2 tsp fresh thyme, chopped or 1 tsp dried thyme, crumbled 3 tbsp unsalted butter, divided 1 tbsp light vegetable oil 3/4 cup white wine 2 tbsp heavy cream, 1 clove garlic, very thinly sliced 1 tsp Dijon mustard Place each chicken breast between sheets of oiled plastic wrap and pound with a smooth mallet or meat pounder until 1/4" thick On a plate combine flour, salt, pepper and half thyme. Press each piece of chicken into mixture until it is