Self-Rising Flour...Chicken or Turkey Stew with Dumplings

This is one of our absolute favorite ways to use canned or cooked leftover turkey or chicken and broth. It all cooks in one pot and the dumplings are extra delicious with the broth in the dumpling too.  The dumplings thicken the broth to gravy.  We had some this week, when the weather has been unseasonably chilly.
I think I got the original recipe from the Southern flour company Martha White years ago when we lived in Augusta, Georgia...it's good!
Chicken or Turkey Stew with Dumplings

Stew
1 tablespoon Butter

5 ounces Onion – chopped (1/2 large)

4 ounces Carrots -- thinly sliced (1 cup)

2 stalks Celery -- coarsely chopped

2 Half Pints Canned Chicken or Turkey (or 1 1/2 cups cooked poultry)

1/4 teaspoon Pepper

3 cups Turkey Broth -- (use any drained from canned meat plus a pint of home canned broth) Save 1/4 cup of broth

Dumplings
¾ cup Self-rising Flour -- 4 ounces (or use ¾ cup all purpose flour and 1 teaspoon baking powder)
2 tablespoons Butter
2 teaspoons Parsley -- dry or fresh
¼ cup Chicken Broth -- or milk
HEAT butter in Dutch oven over medium-high heat until hot. Add onion, carrots and celery; cook and stir until tender, about 10 minutes. Add chicken, pepper and larger amount of broth. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes.
PLACE flour in medium bowl. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in parsley. Add remaining broth; stir just until dry ingredients are moistened.
DROP dough by tablespoonfuls onto simmering stew with scant tablespoon scoop (I use a size 60 scoop) - makes 12 dumplings. Cover; cook over medium-low heat for 10 to 15 minutes or until dumplings are firm.  Don't peek!
4 Servings

Cornish Hens

I often fix Cornish Hens for a holiday meal instead of turkey. With a smaller family now, turkey is too much for us to eat, and while turkey breast works well, we like the dark meat also. Cornish hens bake in a hour, thaw in the refrigerator in a day, and leave just enough left over to make a stuffing and chicken casserole, one of our favorite dishes

Cornish hens are roasted like you would a whole chicken. I do heat the oven to 450° to start as suggested by The Joy of Cooking. Then turn down to 350°  as soon as you put the hens in to roast.

Because they bake so fast, the higher temp. to start with helps them to brown nicely. 

If stuffing, allow an extra 15 to 20 minutes. They will hold about 1/4 cup stuffing and the rest can be baked along side for 30 minutes. Any good stuffing recipe that you like can be used for this. I have always used  Kellogg's seasoned bread cubes. Stovetop stuffing will not hold up well to the roasting time. Most bags of stuffing cubes will have directions on them or use your family favorite. Stuff and tie up with kitchen twine. Baste with melted butter and baste once or twice while baking. Place on lightly oiled rack and bake for at least one hour.

Tied and ready to roast

Plan on serving one hen each, and you will have some left over. You can make gravy with the leftovers in the roasting pan and serve with mashed potatoes or over the stuffing or both. Good Eating and easy Fixing.

Cornish Hens

Directions

Preheat oven to 450°

Rinse and wipe dry

Salt and pepper inside and outside. If desired sprinkle with herbs of your choice

If stuffing use your favorite and put about 1.4 cup in each hen

Tie wings and legs to body with kitchen twine

Turn oven to 350° and put hens in to roast on lightly oiled roast

Roast for about an hour or until internal temperature is 160°F.

Chicken with Oregano and Mushrooms

My husband loves this recipe, and so do I, it’s delicious and very fast.  If I don’t have fresh mushrooms I substitute a 4 ounce can of sliced mushrooms and use some of the mushroom liquid to replace the chicken broth.  Have your side dishes ready…you won’t have time for anything else once you start cooking; it’s ready that fast.
I served it with this delicious Two Bean and Barley Salad.                   

Chicken with Oregano and Mushrooms

  12      Ounces  Chicken Tenders

  2        Tablespoons  Olive Oil -- or bacon fat

             Flour, All-purpose

  8         Ounces  Mushrooms -- sliced

  1         Teaspoon  Garlic -- minced

     ½     Teaspoon  Oregano

  3         Tablespoons  Chicken Broth

  1         Tablespoon  Sherry -- or white wine

Heat the fat in a 10" heavy skillet over medium-high heat.

Sprinkle chicken with salt and pepper, dust with flour, shaking off excess.

Add chicken to skillet; sauté until brown, about 2 minutes.  Turn chicken, add mushrooms around chicken.

Brown 3 minutes more, add garlic.  Sprinkle sherry over the chicken and mushrooms, add chicken broth.

Cover and simmer until chicken is cooked through and liquid has evaporated.

Serves 2

  "Adapted from  the now discontinued Chefs catalog"

Honey-Mustard Breaded Chicken

I was looking for a recipe for breaded chicken that didn’t require an egg…this is it.   The combination of mustard and honey is one we like, and you can taste that deliciousness in the finished dish. 

Combining the mustard with the bread crumbs isn’t as easy as it sounds; use a fork.   I usually pound out my chicken breasts when I purchase them; and package them that way for the freezer, which confines that mess to one time for several meals and  made this recipe much faster right before mealtime.  Any breading on meat or poultry keeps it from drying out.  Don't overcook your chicken, it really cooks quickly.                

Honey-Mustard Breaded Chicken 

  4        boneless skinless chicken breast halves (4 ounces each)

  1        cup  dry bread crumbs

  1        teaspoon  plus 2 tablespoons Dijon mustard -- divided

  3        tablespoons  honey

  2        tablespoons  butter

Flatten chicken to 1/4-in. thickness. In a shallow bowl or plate, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and 2 tablespoons mustard. Dip chicken in honey-mustard mixture, then coat with crumbs.

In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear. Yield: 4 servings.

4 servings"

Taste of Home Quick Cooking January/February 2000

Chicken Squares

This recipe from  "Better Homes & Gardens Oven Meals 1976" has a lot going for it…it’s a good budget meal that uses up leftover turkey or chicken or home canned turkey or chicken equally well.  It’s a nice casserole that doesn’t use cream soup, a plus for me.  

It's an interesting combination of rice and bread crumbs.  I whirl slices of homemade bread in the food processor for the soft bread crumbs. 

The mushroom sauce is easy to make, but if you have leftover gravy, it’s perfectly fine, and it doesn’t really need sauce at all, it’s just a nice addition.  You could also use peas instead of mushrooms for the sauce or a nice cheese sauce.

Chicken Squares

  2             Cups  Soft Bread Crumbs -- about 4 slices

  2             Cups  Chicken Broth

  4             Large  Eggs -- beaten

     1/3      Cup  Celery -- chopped

     1/4      Cup  Pimiento -- chopped

  2             Tablespoons  Onion -- finely chopped

     1/2      Teaspoon  Salt

     1/4      Teaspoon  Poultry Seasoning

  3             Cups  Cooked Chicken -- chopped

  1             Cup  Rice -- cooked

                 Mushroom Sauce

  2            Tablespoons  Butter

  2            Tablespoons  Flour

     1/2     Cup  Mushrooms -- sliced

  1            Cup  Milk

  1             Tablespoon Sherry (optional)

Combine first 8 ingredients.  Stir in chicken and rice.  Bake in a 9 x 9“ baking pan at 350° for 45-50 minutes.  Cut into squares to serve.

For sauce:

In saucepan, sauté mushrooms in butter, stir in flour.  Gradually stir in flour, cook until thickened, 3-5 minutes.

Chicken with Gruyere, Mushrooms and Cream

This dish is quick, quick, quick, and luxuriously decadent.  To keep the calories down, we usually serve it with a simply prepared vegetable and a crisp salad, with fruit for dessert.  My husband licked the pan clean of the simple sauce…perfect for the “gravy-challenged”…no lumps possible.

Choose your cheese…and you can use either fresh or canned, drained mushrooms.   I usually pound out my chicken breasts when I buy them and tuck them in the freezer or refrigerator to save time and mess at meal-time. 

A Sunday-worthy main dish that’s easy enough for a weekday, and excellent for a holiday meal for non-turkey lovers.                 

Chicken with Gruyere, Mushrooms and Cream

  4        Boneless chicken breasts

  1        Tablespoon  butter

  1        Tablespoon  Olive Oil

  4        Thin Slices  Gruyere, Gouda or Swiss Cheese

  2        Thin Slices  Onion, cut in half

     ¾    Cup  heavy cream

            Salt & fresh ground pepper

     ½    Cup  sliced mushrooms

     ¼    Cup  Sherry -- or dry white wine

Preheat oven to 400°F. Place chicken breasts skin side down on flat surface and pound lightly - sprinkle both sides with salt and pepper.

Heat butter and olive oil in a heavy skillet and add the chicken breasts, cook until golden brown on both sides, two - three minutes each side. Add the mushrooms and onions after you turn over the chicken. 

Remove the chicken from the skillet and place in a baking dish skin side up. Cover each with  a slice of cheese. Remove the mushrooms and onions to a small dish and set aside. 

Add the sherry or wine to the skillet in which the chicken was cooked, dissolve all of the brown particles. Add the cream and cook over high heat two minutes or until thickened. Pour the cream sauce over the cheese-topped chicken, top with the browned onions and mushrooms and place dish in oven and bake 5 minutes or until cheese is melted.

4 Servings

Cornish Game Hens

Myrna and Bettie spotted the sale ad for Cornish game hens from The Dutchman’s in Cantril, Iowa in the Ottumwa newspaper.  We were planning a trip so I purchased 2 bags, containing 5 individually wrapped hens each for 79¢ a pound, or about $5.25 for each bag of 5 hens.  What a steal!  We each got a bag of hens for much less than they usually cost, when we can locate them at all!

Cornish game hens are a really fast way to have a special poultry dish for the holidays; especially for a small group.  I baked one bird, cut in half, for just the two of us in our counter-top oven.  I then broiled them for 5 minutes.  Let them set, covered lightly, to rest 15-20 minutes while you get the rest of the meal ready. 

I chose herbs that matched the dressing I served with them.  I cooked the backbone in a cup of water with a little bit of bay leaf to make gravy with while the bird cooked.  Multiply this recipe by the number of birds you want to cook.  A small hen, about 1# 4 ounces made plenty for 2.

My husband is eyeing the remainder of the hens in the freezer for the grill.

Cornish Game Hens

  1             Cornish Game Hen

                 Salt and pepper

     1/4      Teaspoon  dried thyme

     1/4      Teaspoon  dried sage

     1/2      Teaspoon  Olive Oil

Preheat oven to 375°.

Using kitchen shears and working with 1 hen at a time, with hen breast side down, cut through bones on either side of backbone; discard backbone (or cook in a little water for broth).

Flatten hens and lay them breast side up on counter. Using sharp chef's knife, cut through center of breast to make 2 halves.   Place them in a baking tray, skin-side up.

Tuck wingtips underneath hens. Pat hens dry with paper towels.  Combine herbs and oil, spread over skin, and let them come to room temperature.  Bake at 350-375° for 30-45 minutes.  Then broil 5-10 minutes if desired for crispy skin.

Breasts register 160 degrees and drumsticks/thighs register 175 degrees when done.

Fried Chicken

This is some of the best pan-fried chicken I have ever made.  I used our mother’s cast-iron frying pan; and it certainly makes a difference.  My husband especially liked the crust…crispy, crunchy, and it stayed on the chicken.  The seasonings gave it some punch, but the real secret is a coating made of both cornmeal and grits, which are coarser and stayed very crunchy.  

This dish is gluten-free if you choose cornmeal and grits that are labeled that they are processed in a gluten-free facility.

I usually cut up chicken breasts into 5-6 ounce pieces and pound them out before I put them in the freezer, so I saved some time right before lunch.  By using the thinner chicken pieces, you save on some expensive butter and oil, as well as calories, and the chicken still gets fried all the way around.  As you can see, the pieces shrink some and get a little thicker as they cook.  You also save time, as the thinner pieces cook more quickly. 

Today, I served it with some cornbread dressing and a nice green vegetable, and had it on the table in about 30 minutes.                    

                              Fried Chicken

  4         each  Chicken Cutlets -- 5-6 ounces each

  1         teaspoon  Salt

     ½     teaspoon  Pepper

  1         cup  Cornmeal

     ¼     cup  Grits -- quick cooking (not instant)

  1        teaspoon  Garlic Salt

     ¼    teaspoon  Ground Red Pepper

  1       cup  Buttermilk

  1       tablespoon  Mustard -- grainy

  3       tablespoons  Olive Oil

  3       tablespoons  Butter

Pound chicken to 1/4" thickness.

Mix cornmeal, grits, garlic salt and red pepper in a shallow dish or paper plate.

Combine buttermilk and mustard in another shallow dish.

Dip chicken in buttermilk mixture, drain excess.

Dredge in cornmeal mixture, shaking off excess.

In a cast-iron skillet, heat fat over medium heat.  Cook chicken in batches, turning until brown and crisp, 4-5 minutes per side.  If not serving immediately, place on a wire rack on a rimmed baking sheet in a 200° oven.   4 Servings

  "Taste of the South (adapted)"

Hot Chicken Salad

This is an oldie but goodie from the first cookbook I ever personally owned, Betty Crocker’s Good and Easy Cookbook, first published in 1954, but still being printed in the sixties.  My copy is well used, taped up on the spine, and I still look through it occasionally for good recipes from that era.  

I used to make this recipe when I was first married, and Myrna says she served it to her ladies’ Christian Service Group when she was first married. 

It’s a good way to use leftover cooked or canned chicken or turkey, and it’s quick and tasty, with no canned soup or sauce making.  You must use full-fat mayonnaise for this to work. 

The celery stays crunchy; making it actually a salad…I only cooked mine 10 minutes in these shallow casseroles.  I stir the chips right into the mixture right before putting it in dish to bake; they stay crisp and don’t burn before the dish heats through.           

                   Hot Chicken Salad

  2        Cups  Chicken -- cut up

  2        Cups  Celery -- thinly sliced

     ½    Cup  Almonds -- or peanuts, toasted

     ½    Teaspoon  Salt

  2        Teaspoons  Grated Onion

  1        Cup  Mayonnaise (I used ¾ cup)

  2        Tablespoons  Lemon Juice

     ½    Cup  Cheese -- grated

  1        Cup  Potato Chips -- crushed

Heat oven to 450°.  Combine ingredients except cheese and chips.  Pile lightly in individual baking dishes.

Sprinkle with cheese and potato chips.

Bake 10-15 minutes.

Chicken Rice Bake

I looked at this recipe from  "Everyday Light Meals "   because I wanted to use some peppers, and I always have the remaining ingredients on hand.   I also liked the idea that it didn’t include the traditional can of soup!
I cut it down for 2 people, and found that the rice portion made enough for 4 servings.  It was easy and delicious though, and we enjoyed the remaining rice mixture the next day, alongside some chicken sausages.   I am giving the recipe as shown in the cookbook, however.

I always store any extra red or green peppers and onions chopped up and in baggies in the freezer; I used some in this recipe – no chopping at the last minute!  I also did my browning in my skillet, and then covered it and baked the dish in the skillet right in the oven.  If I want to make the larger version, I would just make it in my largest covered skillet.  I have an aversion to too many pans to make what is supposed to be an easy dish.   The second time I made this, I cooked it on top of my range over low heat for the same time.  That makes two good ways to make it, depending on your kitchen situation.               

                            Chicken Rice Bake

  1 1/2      pounds  Boneless Skinless Chicken Breast -- 6 halves

  1             tablespoon  Salad Oil (I used half olive oil and half butter)

     3/4      cup  Red Pepper -- chopped

     3/4      cup  Green Pepper -- chopped

     1/2      cup  Onion -- chopped

     1/2      cup  Fresh Mushrooms -- chopped

  1             teaspoon  Garlic -- minced

  2             cups  Instant Brown Rice -- uncooked (or regular white rice)

  2             cups  Chicken Broth

  1 1/2      cups  Frozen Corn -- thawed

     1/4      teaspoon  Salt

     1/8      teaspoon  Pepper

     1/4      cup  Slivered Almonds -- toasted

  2             tablespoons  Parsley -- minced

In large skillet, brown chicken in oil for 4 minutes each side.  Remove and keep warm.

In same skillet, sauté peppers, onions, mushrooms and garlic until tender. Stir in the rice, broth, corn, salt and pepper; bring to a boil.

Transfer to an 11 x 7 x 2" baking dish, greased or coated with cooking spray.  Top with chicken.

Cover and bake at 350° for 20 minutes.  Uncover; bake 5 minutes longer or until chicken juices run clear.

Sprinkle with almonds and parsley to serve.

6 Servings

 

Per Serving): 408 Calories; 8g Fat (17.0% calories from fat); 34g Protein; 51g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 436mg Sodium.  Exchanges: 3 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fat.

Teriyaki Chicken

Chicken tenders on sale?  We really like this quick way to make them that uses readily available garden vegetables.  I always have these ingredients on hand; I often used slightly thawed garden peppers that I freeze every summer if I don’t have fresh ones.  We like the tubes of ginger paste usually found in the salad section; there is no waste, but you get that “fresh” ginger flavor.

                         Ginger Teriyaki Chicken

  1       Pound  Chicken Tenders -- Boneless, Skinless, cut in strips

  2       tablespoons  Flour, All-purpose

  4       Tablespoons  Butter

  4       tablespoons  Teriyaki Sauce

  2       tablespoons  Lemon Juice

  1       teaspoon  Sugar

  1       Teaspoon  Garlic -- finely chopped

  1       Teaspoon  Ginger Paste

  1       Large  Onion -- cut in wedges

  1       Red or yellow Pepper – cut in wedges

  1       Green Pepper – cut in wedges

   ¾     Cup  Rice -- cook as directed

Cook rice as directed on package; if using white rice, add to 1 1/2 cups boiling water, reduce heat to low and simmer 20 minutes, stirring occasionally.

While rice is cooking, coat chicken with flour, shaking off excess.  In 12" skillet or wok melt butter until sizzling; add chicken.  Cook over medium heat until chicken is lightly browned (3-5 minutes).  Turn chicken over; continue cooking until lightly browned (3-5 minutes more).  Remove from heat.

Stir in onions and green and red peppers.  Continue cooking 3-5 minutes.  Return chicken to pan.

Stir in teriyaki sauce, lemon juice, sugar, ginger and garlic.  Continue cooking, stirring occasionally, until mixture comes to a full boil (3-4 minutes).

If desired, stir in cooked rice, or serve over rice on heated plates.

4 Servings

Per Serving: 404 Calories; 13g Fat (28.4% calories from fat); 30g Protein; 43g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 1010mg Sodium.  Exchanges: 2 Grain (Starch); 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Home Canned Chicken Breasts

Today I wanted to get a 3# bag of frozen boneless, skinless chicken breasts out of the freezer and into cooked portions ready to use anytime.  I canned them because I’m too impatient to wait for frozen chicken or broth to thaw, even if it’s cooked, before I start a meal.  I make these regularly, and always get just about the same yield.  You need to thaw your chicken a day or two in your refrigerator before canning.  I place the bag in a pan to prevent a mess in my refrigerator if the bag isn't completely watertight.

If you see them on sale, as I did, or you want them in a convenient form to use, this is easy canning, no skinning or boning necessary.  I can any leftover broth alone at 10# pressure for 20 minutes at 1000’ altitude for half pints or pints, or freeze it if it isn't enough to can. 

The day after I canned these last time, I saw pint jars of canned chicken for sale for $6.99 a pint jar at the Dutchman’s in Cantril, Iowa, compared to this entire recipe, which yields 7 half pints or 3 ½ pints and usually costs me less than $6.99 including the chicken and vegetables.  See my cost comparison at the bottom of the recipe.

Think chicken casseroles, soups, creamed chicken on biscuits, noodles or rice, homemade noodles and chicken, chicken salad, and all the variations.  A half pint jar, which I use in this recipe, is about a cup of cooked meat, perfect for many recipes. 

                       Home Canned Chicken Breasts

Yields 7 half pint jars, about 4 ounces cooked meat each.
Thaw your chicken breasts in the refrigerator a day or 2 ahead of canning.

  3             Pounds  Chicken Breasts -- skinless, Boneless

  1             Large  Onion

  1             Stalk  Celery

  1             Large  Carrot

     1/4      Teaspoon  Black Pepper

                 Salt -- to taste

  1             Bay leaf, if desired

  4             Cups  Broth -- and water to make this amount

·        Prepare Chicken:  Cut the thawed chicken breasts in half lengthwise.  Place the chicken breasts in a 4 1/2 quart Dutch oven or soup pot.  Peel the onion, cut it into 4 pieces, and add them to the pot.  Cut the celery into 4 pieces and add them to the pot.  Add just enough cold water to completely cover the chicken and vegetables, then sprinkle with salt and add the bay leaf if using.

·        Cover the pot and bring to a rolling boil over high heat, as soon as the water reaches a vigorous boil, remove the pot from the heat and let it stand, covered, until the chicken is no longer pink in the center, about 20 minutes for average-size pieces.  Do not overcook.

·        When chicken is done, remove it from the pot, using tongs or a slotted spoon.  Allow the chicken to cool enough to cut into bite-size chunks.  Strain broth for canning liquid, discarding the vegetables and bay leaf.  
While you are waiting for the 20 minutes, you can prepare your equipment.

·        Prepare Canning Equipment: Heat jars in simmering water for 10 minutes, keep in simmering water until ready for filling.  (I do this right in my canner).  Wash an extra 12 ounce jar to pack in in case you have a little more than will go into a half pint.  Prepare lids and rings according to manufacturer's directions.

·        Pack Chicken:  Fill jars with meat, about 4 ounces each.  Cover with hot broth, about 1/3 cup per jar, leaving 1" headspace.  Remove bubbles with plastic knife and wipe jar rim carefully with hot wipe before sealing.  Cover and seal, place in pressure canner (with 2-3 quarts  simmering water, check your canner book for amount for your canner), exhaust steam 10 minutes, process in pints or half pints 1 hour and 15 minutes at 10# at 1000’ altitude.

·        Let pressure drop of own accord (about 30 minutes), open canner, remove jars to clean towel and let cool and seal, setting apart to allow air to circulate.  Remove rings and wash jars carefully after they are completely cooled.

Equipment:  Stock pot or Dutch oven, chopping board, pressure canner, 13 x 9" pan or tray lined with paper towel for jar filling, jars, lids and rings, funnel, lid magnet, jar lifter, plastic knife.

Excellent in sandwiches, creamed or in soups and casseroles.

Cost:  If 3# chicken is $3.99, cost is $5.23 or 75¢ per half pint or 4 oz. meat.  If chicken is $4.99 per 3#, cost is 89¢ per half pint or $6.23 per batch, using purchased vegetables.  I also get about 4-5 half pints of broth.

 Yield:  "7 Half Pints"

Click here for some recipes for using home canned chicken

Chicken Sandwich Filling

Remember those school sandwiches with chicken salad?  Or Mom’s fancy party sandwiches?  Well, nowadays, you don’t always have to kill and cook the chicken first.  Here’s the recipe for a simple chicken sandwich filling – nothing to detract from the fresh, delicate taste of poached or home-canned chicken.  You can poach chicken breasts by cutting them in half, covering with stock, bringing to a boil, and then covering the pot and letting them stand 20-25 minutes.  

I used home-canned chicken and my little food processor for this today – our Mom used her manual meat grinder.  This makes a thick filling, not chunky, so it holds together.  We much prefer homemade “Cooked Dressing” for the genuine old-time taste, but your favorite mayonnaise or white creamy salad dressing will also work.    Make the dressing a day ahead, and use any leftovers anywhere you would use mayonnaise – it keeps at least a week in the refrigerator.   

We enjoyed ours on homemade Walnut Bread  with home canned Split Pea Soup.         

                         Chicken Sandwich Filling

  1           Cup  Cooked Chicken -- or home canned

     ½       Cup  Celery -- finely chopped

  1           Slice  Onion -- finely chopped

               Salt and Pepper -- to taste

    ¼        Cup   Cooked Dressing -- or mayonnaise

Finely chop or grind all ingredients together.  Moisten with dressing

Spread on buttered bread or toast.  Serves 4

  "Betty Crocker Quick and Easy Cook Book 1954"

                             Cooked Dressing

  2        tablespoons  Sugar

  2        tablespoons  Flour, All-purpose

  1        teaspoon  Salt

  1        teaspoon  Dry Mustard

  2        large  Egg Yolks -- slightly beaten

     3/4 cup  Milk (I have used skim milk, whole milk and it’s really good with half and half)

  4        tablespoons  Vinegar – mild (we like cider vinegar)

   1/2 -1 Tablespoon  Butter 

Mix dry ingredients; gradually add egg yolks and milk; cook over hot (not boiling) water until thick, stirring constantly, only about 3-4 minutes.  Add vinegar and butter; mix well and cook until thick.  Cover with plastic wrap right on the top of the mixture while cooling it.  Chill; stir before using.

67¢ per cup   Only 25 Calories per tablespoon   Yield:  "1 cup"

  "Betty Crocker Good and Easy 1954 or Better Homes and Gardens Cook Book 1946 and 1968"

Lemon Thyme Roasted Chicken Breasts

 This recipe for Lemon Thyme Roasted Chicken Breasts is a change of pace for boneless chicken breasts.  It will work with boneless thighs also. If you have fresh thyme do use it as the thyme and the lemon zest are what give it the bright fresh taste.

 This is healthy, easy to make and the leftovers make a great lunch the next day, either as a sandwich, wrap or just eat the cold chicken which is how Bettie likes it. 

 I adapted this recipe from a recipe that was on PBS's web site. They served it on pasta with a lemon sauce, but I wanted it to stay healthy and I can not eat pasta. We had it with a green salad for a easy to fix and eat meal.

Lemon Thyme Chicken

3 skinless, boneless chicken breast halves

½ tablespoon lemon zest

½ tablespoon of kosher salt

¼ teaspoon ground pepper 

1 tablespoon fresh thyme leaves

2 tablespoons of olive or vegetable oil

 Preheat oven to 350° F.

In a small bowl mix the thyme, zest, salt and pepper. (fingers work well)

Line a rimmed baking sheet with aluminum foil and coat lightly with non stick spray

Coat the chicken breast with the olive oil. Season both sides of the chicken with the lemon thyme seasoning. Place on baking sheet and bake in oven for 30 - 40 minutes until done. Cooking time will vary with the size of the breast pieces.

 Turn to coat both sides with any oil or juice left in pan and serve.

Stuffing Coated Chicken

My husband really liked this easy way to prepare chicken.  I had some boneless, skinless chicken thighs, so I used them; I only needed to bake them for 30 minutes.  I did not drizzle the butter on the coating before baking; it was crisp and delicious without it.  I simply pressed any extra coating I had gently onto the pieces before baking.  I rolled out the stuffing mix in a plastic bag with my rolling pin to crush it some.   You probably will want to dry your chicken pieces before coating with the butter and stuffing mixture.   I’ll be making this again.

Stuffing Coated Chicken

  1 1/2    Cups  Stuffing Mix -- finely crushed

  2           Tablespoons  Grated Parmesan Cheese

     1/2    Cup  Butter – melted

  1           Teaspoon  Garlic -- minced

  5           Six Ounce  Chicken Breast Halves -- boneless, skinless

In shallow dish, combine stuffing crumbs and Parmesan cheese.

In another shallow dish, combine butter and garlic.  Dip chicken in butter mixture, then coat with stuffing mixture.  Place in a greased 13" x 9" baking dish (or rimmed baking sheet).

Sprinkle with remaining stuffing mixture and drizzle with remaining butter mixture.  Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer reads 170°.

  "TOH Winning Recipes”

Chicken Mushroom Barley Soup

This is a recipe you can enjoy today or that you can use with your Thanksgiving leftover turkey and broth instead of chicken.  If you don’t like barley, substitute rice or instant brown rice.  The mushrooms and sherry give this homey soup a little flair.  I also use home canned chicken or turkey and broth in this recipe.  We liked it with a nice fresh salad and cornmeal batter rolls.

Chicken Mushroom Barley Soup

  1        Quart  Chicken Broth

  2        Cups  Cooked Chicken, diced

     ½    Cup  Quick Barley

     ½    Cup  Carrots -- thinly sliced

  2        Stalks  Celery -- thinly sliced

     ½    Cup  Onion -- chopped

  4-5    Large  Fresh Mushrooms -- sliced

            Olive Oil

  2        Tablespoons  Sherry

In a small amount of olive oil, saute mushrooms in 2-3 quart saucepan.  When they are browned, deglaze pan with 2 tablespoons of sherry.  Cook a minute or two until liquid is cooked away.  Set mushroom mixture aside.

In same saucepan, in some additional olive oil, saute the onion, celery and carrots.  Add the broth and barley, bring to a boil; reduce heat and cook, covered, 20 minutes.

Add chicken and return mushrooms to the pot.  Bring back to a boil.  Reduce heat and simmer, covered, an additional 5 minutes or until heated through.

4 Servings

Per Serving: 193 Calories; 5g Fat (23.6% calories from fat); 27g Protein; 7g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 843mg Sodium.  Exchanges: 3 1/2 Lean Meat; 1 Vegetable.

Chicken Diane

 My husband and I have had a number of anniversary dinners at a nice restaurant in Des Moines whose specialty is Steak Diane.  When I saw this recipe using chicken in "Cooking Light 1994" I had to try it.   This is especially good for the gravy-challenged, with a great-tasting sauce that's so easy.

It is so easy to make that you’ll want to be sure your side dishes are ready and not too last-minute, so you can quickly finish up with this recipe.  Don’t overcook your chicken so it stays juicy, and have your sauce ingredients ready to add to the pan before you start cooking.  I usually pound out a whole package of chicken breasts when I buy them, before freezing them, so I don’t have to do it at the last minute.

This may not be steak, but it’s fast and delicious.

                     

                              Chicken Diane

     ¾    Pound Fresh Mushrooms -- sliced

  1        Cup Onion -- chopped

  6        Four-Ounce Chicken Breast Halves -- boneless, skinless

     ¼    Teaspoon Salt

     ¼    Teaspoon  Pepper

  2        Tablespoons Fresh Chives -- chopped

  2        Tablespoons Fresh Parsley -- chopped

     ¼    Cup Chicken Broth

  3        Tablespoons Cognac (Sherry works too)

  1        Tablespoon Dijon Mustard

            Cooking Spray -- or olive oil

Sauté mushrooms and onion in a large skillet until tender (Using cooking spray or olive oil).  Remove and set aside.

Sprinkle chicken breast halves (pounded to a 1/4" thickness) with salt and pepper.

Sauté chicken 4 minutes until lightly browned.  Turn chicken and spoon reserved mushroom mixture over chicken.

Combine remaining ingredients; pour over chicken.  Cover, reduce heat and simmer 3 minutes until chicken is tender.

Transfer to plates or serving platter; spoon mushroom mixture over chicken.

6 Servings

Per Serving: 200 Calories; 9g Fat (43.4% calories from fat); 21g Protein; 5g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 213mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

Chicken Imperial

I love the photo index in the "Good Housekeeping Illustrated Cookbook" – the recipe photo for this recipe caught my eye.  It’s beautiful, delicious and oh so tender.  I flatten my chicken breasts a little, and then the cooking time is about 10 minutes total.  This is a great dish for Sunday dinner.

                             Chicken Imperial

  8         Chicken Breast Halves -- boneless, skinless

     1/4   Cup  Flour, All-purpose -- for dredging

     1/2   Cup  Butter

  1         Pound  Mushrooms -- quartered

  1         Tablespoon  Onion -- minced

  1         Cup  Heavy Cream

     1/4   Cup  Dry Sherry

  1 1/2   Teaspoons  Salt

     1/8   Teaspoon  Pepper

  1         Tablespoon  Flour, All-purpose

  2         Tablespoons  Water

On waxed paper, coat chicken breasts with flour, shake off excess.  In 12 inch skillet over medium heat, in hot butter, cook chicken, a few pieces at a time, until lightly browned on all sides.  Set aside.

In drippings in skillet over medium heat, cook mushrooms and onion 5 minutes, stirring frequently.  Stir in cream, sherry, salt and pepper and stir to blend well.  Return chicken to skillet.

Reduce heat to low; cover skillet and simmer 10-15 minutes or until chicken is fork tender.  Remove to a warm platter and keep warm.

In a cup, blend 1 tablespoon flour with water.  Gradually add to pan liquid, stirring constantly.

To serve, spoon sauce over chicken.

8 Servings

Per Serving: 494 Calories; 36g Fat (67.1% calories from fat); 33g Protein; 7g Carbohydrate; 1g Dietary Fiber; 165mg Cholesterol; 623mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.