Recipes

Chicken French


This is a dish popular back in my home town of Rochester, NY. It is an easy but elegant dish that everyone loves.

4 Boneless Chicken Breasts
1 Cup Flour
Salt & Pepper
4 Eggs
4 Tbls of Milk
2 Heaping Tbls grated Romano (I used shredded Italian Blend)
1 tsp dried parsley
1/2 Cup Oil  If using non stick pan just enough to coat the pan so chicken does not stick to pan
1 1/2 Cups Dry White Wine
Juice of ½ lemon
1 Tbl Chicken Base (Better than Bouillion)
4 Tbls Butter

In shall pan or bowl mix flour, salt and pepper. Set aside

In large bowl beat together eggs, milk, cheese and parsley. Set aside.

Combine Wine, Lemon Juice and Chicken base. Set aside.

Pound chicken breasts between two sheets of wax paper (I use quart zip lock bag unzipped – lasts thru all 4 pieces of chicken) to approximately ¼” thickness.

Heat pan with oil until a drop of egg mixtures sizzles before it drops to bottom of oil. (I had electric skillet @ 375 degrees)

Dredge chicken in flour then soak in egg mixture until oil is hot.

Place chicken in single layer in pan on medium high heat until golden brown around edges (@3 minutes). Use tongs to move chicken around in pan so it does not stick.

Turn chicken over and cook additional 3 minutes or so or until golden brown. Remove chicken and drain out excess oil.

Add wine mix to pan with the butter. Return the chicken to pan and cook additional 4-5 minutes or until sauce is reduced and no strong alcohol taste is left. You may want to sprinkle a little additional flour into sauce to help thicken – be sure not to add too much at a time to avoid lumps. Sprinkle additional cheese on top and cover to melt.

Transfer chicken to serving dish and serve with sauce on the side.


Got this recipe from the Brunswick GA Chamber of Commerce.  It's great to bring to Pot Luck Dinners it makes a crock pot full to the brim.  Everyone loves it.

BRUNSWICK STEW

1 Chicken Breast
8 oz Stew Meat
8 oz Pork
1 Onion chopped

Place in Crock Pot and add water or broth to just barely cover. Cook on low 6-8 hours or until meat is easily shredded. Remove meat and shred, return to Crock Pot.

ADD:

2 Cans diced tomatoes
2 Tbls Worcestershire Sauce
1 Cup Ketchup
1/2 bottle Chili Sauce
1 Tbl Red Hot
1/4 tsp Dry Mustard
1/2 Stick Butter
1 Bay leaf

Cook for 1 hour ( you can also add 1/2 lb peeled shrimp at this point or just add cooked shrimp at end) Stir occasionally.

ADD:

2 Tbls vinegar
1 Can white beans (cannellini, navy, etc.)
1 Can creamed corn
1 Can peas
1 Can potatoes diced ( or 1 cup cooked diced potatoes)

Cook until thickened