Lemon Chicken with Rosemary and Garlic

3 boneless skinless chicken breasts
2 lemons
Zest one lemon
1/2 cup extra virgin olive oil
1 tbs olive oil
4 garlic cloves peeled and smashed
3 rosemary sprigs about 3" inch, strip leaves from one and chop
Salt Pepper, dried chili pepper to taste

Fresh chopped parsley

Dry chicken with paper towel and liberally sprinkle salt and pepper
Pre heat grill pan or fry pan to med high
Sear chicken 5 minutes per side
Place in roasting dish
Add remaining ingredients including left over lemon halves
Bake at 350 for one hour
Garnish with fresh chopped parsley
Use pan juices to baste meal,  often served with wilted garlic spinach, I did turnip greens and a wild rice pilaf tonight.

Mad hen (chicken with arrabiata sauce)

Arrabiata means angry and this hot spicy sauce is great meatless or with shrimp instead of chicken. Usually served with penne pasta.



4 boneless skinless chicken breast, dried with paper towel, cut in thirds
2x 28 oz can diced tomatoes
1 sm can tomato paste
5 lg cloves garlic crushed
1/4 cup chopped fresh basil
1/4 cup chopped flat leaf parsley
1/2 cup red wine
Kosher salt
Fresh ground pepper
2 tbs olive oil
2 tbs brown sugar
2 tsp crushed red chili pepper
1 medium onion chopped
1 green pepper chopped



In large Dutch oven, heat oil on medium high, brown salted and peppered chicken pieces on both sides. Remove from pan.
Add more oil fry onion, green pepper until tender, add chopped garlic and fry one minute longer.
Add wine, sugar, chili pepper, and tomato paste. Combine well. Stir in two cans tomatoes, salt pepper, parsley and basil. Bring to boil, add chicken to pot and simmer until chicken is cooked through. Serves 4.

Chicken Tikka Masala

A quick Hot version of an Indian classic supposedly originating in Britain. Serves 4

1 1/2 lb chicken breast cubed

2 Tbs Peanut oil

1 medium onion chopped

Juice lemon

2 garlic cloves chopped

2 tsp paprika

1 tsp Cumin

1/2 tsp crushed red pepper

1 tsp garam masala (an Indian mixture of spices in the spice section)

14 oz can diced tomato

1/2 cup heavy cream

Fry chicken in oil and when partially cooked add garlic, onions and lemon juice, continu cooking until no longer pink. Add paprika, cumin, red pepper and garam masala. Stir fry one minute coating chicken with spices.

Add tomatoes and cook until boiling. Slowly add cream stiring constantly. Reduce heat to low and simmer 10 minutes

Garnish with chopped cilantro, serve with Jasmine rice, Naan bread.

Chicken Piccata

serves 2

4 chicken cutlets (directions to follow)

1/4 cup flour

salt pepper to taste

2 Tbs olive oil

1/4 cup dry white wine

2 cloves garlic minced

1 shallot minced

1/2 cup chicken broth

zest of lemon

1/4 cup fresh lemon (about one juiced)

t Tbs capers drained

2 Tbs butter

lemon slices

chopped fresh parley garnish

slice chicken breast halves in half lengthwise. Place one on heavy plastic bag, pound gently with flat side of mallet until 1/4" thickness. Repeat to create 4 cutlets.

season flour with salt and pepper, mix well. put on dinner plate. press each cutlet into flour one at a time on both sides. shake of excess and place on wax paper

Coat a saute pan with not stick spray then add olive oil. Heat on medium, whhen hot add chicken cutlets probably two at time. 2-3 minutes on one side then flip over for 1-2 minutes until browned nicely, remove to warm plate and repeat with remaining cutlets.

when complete deglaze pan with wine, scaping up browned bits, add garlic and scallions, stir for about two minutes until wine is almost gone. Add chicken stock, lemon juice and capers. Place cutlets back in pan about one minute per side. Again place cutlets on warm plate

Add butter to pan and lemon slices and lemon zest. When butter melts pour sauce over cutlets and serve with plenty of fresh ground balck pepper and the chopped parsley. Serve

Oven Fried Chicken

Ok made the coleslaw and yes there were chicken legs on sale at the grocers!


3-4 lb cut up chicken
Milk
tablspoon vinegar

cover chicken with milk and vingar. Cover refridgerate 1 hour up to 24 hrs

2 cups crushed corn flakes or Panko bread crumbs
1 cup flour
1/2 tsp cayenne
1/2 tsp paprika
1/2 tsp sage
1 tsp garlic salt

1/4 cup melted butter


mix flour and spices on a plate
crumbs on a plate

remove 1 pc chicken from milk at a time. Roll in flour, dip back in milk, roll in flour again (you want real gummy coating to then) roll in crumbs to coat
Place on foil linned baking sheet sprayed with cooking spray. When all chicken coated

sprinkle melted butter over chicken
Bake in preheated oven at 425 60-90 minutes turning every 30. I usually cook the full 90 minutes