PF Chang's Orange Peel Chicken

Description: Lightly coated pieces of chicken with a hint of citrus served with a tangy tomato-based sauce.


Ingredients

Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
Chicken:
1/2 cup vegetable oil
4 boneless, skinless chicken
breasts
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8"-thick strips)
cooked white or brown rice, to serve

Directions

1. Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil.

2. Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.

3. Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces.

4. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.

5. Coat chicken pieces - first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked.

6. When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through -
about a minute - stirring gently. Add sauce; heat through.

7. Serve with white or brown rice.

Serves 4

Olive Garden Chicken Marsala

Description: Lightly coated chicken breasts skillet fried with sauteed mushrooms in a Marsala sauce.


Ingredients

1/4 cup cake flour (Wondra)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

4 tablespoons oil

4 tablespoons butter

4 chicken half breasts - boneless, skinless

1 cup fresh mushrooms, sliced

1/2 cup Marsala wine



Directions

1. In shallow dish, combine flour, salt, pepper and oregano; stir to blend.

2. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly.

3. Dredge chicken in seasoned flour; shake off excess; saute in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes.

4. Transfer to plates and serve.

Serves 4

Bennigan's Bamboo Chicken and Shrimp Skewers

Ingredients
3 chicken skewers
3 shrimp skewers
1 cup lo mein noodles
½ cup peanut sauce.
1 tbsp green onions, chopped
1 tspn black sesame seeds

for Satay Marinade :
½ cup fresh jalapeños
½ cup garlic
½ cup ginger, fresh minced
½ cup fresh lemon juice
2 ½ cups soy sauce
1 ¼ cups sesame oil
1 ½ cups brown sugar

for Peanut Sauce :
2/3 cup crunchy peanut butter
1 ½ cups coconut milk, unsweetened
¼ cup lemon juice
2 tbsp soy sauce
2 tbsp brown sugar
1 tspn fresh ginger, grated
4 cloves garlic, minced
¼ cup chicken stock
¼ cup heavy cream
½ tspn cayenne pepper


Remove skewers from marinade and place onto a well oiled section of the grill or large sauté pan.
Cook chicken and Shrimp for 3 to 4 minutes until done. Toss cooked lo mein noodles with peanut sauce.
Place skewers on top of noodles, garnish with green onions and black sesame seeds.
For satay marinade : Measure and combine all ingredients in a blender and cover. Blend for 1 minute. Place in appropriate size container. Cover and refrigerate.
For peanut sauce : Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan overt moderate heat. Cook until consistency of heavy cream, stirring frequently. Transfer to a blender and pulse briefly three to four times. Add chicken stock and heavy cream to blend. Blend for 1 minute or until smooth and creamy.

Popeye's Fried Chicken

3 cups Self-rising flour
1 cup Cornstarch
3 tablespoons Seasoned salt
2 tablespoons Paprika
1 teaspoon Baking soda
1 package Italian Salad Dressing Mix -- Powder
1 package Onion Soup Mix -- (1 1/2 ounces)
1 package spaghetti sauce mix -- (1/2 ounce)
3 tablespoons Sugar
3 cups Corn flakes -- crush slightly
2 Eggs -- well beaten
1/4 cup Cold water
4 pounds Chicken -- cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into another
bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy
roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan.
Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as
follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn
flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil,
skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown
other side of each piece. Don't crowd pieces during frying. Place in
prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only,
leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes
removing foil then to test tenderness of chicken. Allow to bake uncovered
5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating mix
(1st 9 ingredients) can be stored at room temp in covered container up to
2 months.

Maggiano's Little Italy Chicken Marsala

Makes 4 servings

1 loaf Italian bread (about 20 inches long and 3 inches in diameter)
1/3 cup mascarpone cheese
1/3 cup cream cheese
1/3 cup ricotta cheese
1 teaspoon chopped garlic
4 tablespoons lemon juice (divided)
1/2 pound prosciutto (about), coarsely chopped
2 pounds asparagus, trimmed and blanched
3 to 4 minutes until just tender, then chopped
1/4 cup chopped chives
3/8 cup extra-virgin olive oil
Salt and pepper to taste
1 cup flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves, pounded lightly to tenderize
2 tablespoons extra-virgin olive oil (about)
1 large Spanish onion, diced
2 tablespoons unsalted butter (divided)
1/2 pound button mushrooms (whole or sliced)
1/4 cup Marsala
1 can (14 ounces) beef broth or veal stock
Salt and pepper to taste
1 well-packed tablespoon freshly chopped basil

In large, shallow bowl, mix flour with garlic powder, salt, pepper and
Parmesan. Dredge chicken breasts in the seasoned flour and shake off excess.

In large sauté pan, heat oil about 20 seconds over medium-high heat. Add
chicken. Oil should immediately sizzle. Add onion and sauté chicken about 4
minutes per side or until cooked through. Remove chicken from pan and set
aside.

To pan with onions, add the 1 tablespoon butter and melt. Add mushrooms and sauté, stirring, about 2 minutes. Take pan off flame and add Marsala, then return to heat and cook until most of the liquid in pan is evaporated.

Add stock and bring to a boil. Reduce to a simmer and let cook 4 to 5
minutes or until sauce thickens enough to coat back of a spoon. Season with
salt and pepper. Add basil, then swirl in remaining 1 tablespoon butter;
mixing until combined.

Place chicken breasts on individual serving plates and top with sauce.

Sbarro's Chicken Francese

5 boned, skinned chicken breast halves
5 eggs
3 oz. grated Romano cheese
1 tsp. dried parsley
1 pinch ground white pepper
all-purpose flour - for coating
1/8 cup olive oil
1 cup chicken stock
1 cup butter
2 lemons - juice of


-Pound chicken breasts flat and cut in half. Set aside.
-Whisk together eggs, Romano cheese, parsley, and white pepper. Set aside.
-Put flour in a shallow bowl. Set aside.
-In a skillet, heat oil over medium heat. Check temperature by dipping a corner of a chicken piece in oil. If it boils slowly, oil is ready.
-Coat both sides of a piece of chicken with flour.
-Coat chicken in egg mixture, allowing excess egg to drip off, then place chicken in hot oil.
-Repeat with remaining chicken.
-Fry each side of chicken until a light blond color.
-Remove chicken from pan and keep warm.
-In the skillet, bring chicken stock to a light boil.
-Add butter, stirring constantly, until melted.
-Add lemon juice and cook for 1 minute while stirring constantly.
-Pour sauce over chicken.

Notes: Garnish with lemon slices and chopped fresh parsley.

Hard Rock Cafe Homemade Chicken Noodle Soup

Servings: 6


1 pound [454 g] chicken breast fillets
1 pound [454 g] chicken thigh fillets
Vegetable oil
2 tablespoons [30 g] butter
1 cup [250 mL] chopped onion
1/2 cup [125 mL] diced celery
4 cups [1 L] chicken stock
2 cups [500 mL] water
1 cup [250 mL] carrot slices
1 teaspoon [5 mL] salt
1/2 teaspoon [2,5 mL] cracked black pepper
1/2 teaspoon [2,5 mL] freshly minced parsley
2 cups [500 mL] egg noodles [uncooked]
Freshly minced parsley, to serve

Preheat oven to 190°C [375°F].
Rub a little vegetable oil over the surface of each piece of chicken and arrange them onto a baking sheet.
Bake into preheated oven for 25 minutes; remove the chicken from the oven when it's done and set it aside to cool.
Melt butter into a large saucepan or dutch oven over medium heat.
Saute together chopped onion and celery dices into melted butter for just 4 to 5 minutes [you don't want to brown the veggies].
Dice then add chicken to the saucepan, along with chicken stock, water, carrot slices, salt, cracked black pepper and 1/2 teaspoon [2,5 mL] freshly minced parsley.
Bring soup to a boil, reduce heat and simmer for appfoximately 30 minutes, until carrots are soft.
Add egg noodles and simmer soup for 15 minutes more, until noodles are tender.
Serve, each serving sprinkled with a pinch of freshly minced parsley.

Hometown Buffet White Gravy and Chicken Fried Steak

Chicken Fried Steak

Basically we make this with tenderized cube steak, dipped into beaten egg and milk wash and coated in seasoned flour and then pan fried till crispy and browned and transferred to baking pan and kept warm in low oven up to 30 minutes to serve with the white gravy.

4 cube steaks each about 4x6" tenderized briefly with meat hammer
1 beaten egg plus 1/4-cup milk
2 cups self-rising flour
2 tablespoons season salt
1-teaspoon pepper
1/2-teaspoon poultry seasoning


Moisten steaks in egg wash and coat evenly but lightly in remaining combined
ingredients. Brown both sides in a little hot oil in heavy skillet to
lightly brown both sides. Transfer pieces to shallow baking pan, in a single
layer, loosely covering in foil and bake at 325°F. about 30 minutes or till
fork tender but not dry. A little water may be added to pan around the
steaks to keep steaks from drying out no more than 1/4" deep. Mean while
prepare the gravy.

Usually served with their Chicken Fried Steak. I love this gravy and have
enjoyed making it at home this way: In order given put the following
ingredients into blender

2 cups water
2/3 cup dry milk powder
1/2-cup flour
1/2-teaspoon salt or to taste
1/2-teaspoon coarse grind pepper or more to taste
Few flecks poultry seasoning

Blend on high till smooth and pour into medium saucepan sprayed inside in
Pam. Use wire whish to stir it constantly till smooth and thickened over
medium-high heat and at the very first bubble of a boil get it OFF the heat
so it won't scorch. If it does scorch without your knowing it try not to
disturb the mixture on bottom of pan and at once pour off gravy into clean
pan and hopefully be able to salvage it.

Makes 3 cups gravy.

Outback Steakhouse Bronzed Chicken and Corn Cakes

Bronzed chicken breast, served with grilled corn cakes, topped with shrimp and mushrooms in a vermouth cream sauce.

BRONZED SEASONING
(for fish, chicken or meat)

SEASONING MIX:
3/4 tsp salt
1/2 tsp dried sweet basil leaves
1/2 tsp dried oregano leaves
1/2 tsp garlic powder
1/4 tsp dried thyme leaves
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp paprika
1/8 tsp cayenne pepper
1/8 tsp white pepper
2 tbsp melted butter
1 tbsp lemon juice

Mix together & stored in covered glass container in a dark place for several months.

BRONZED CHICKEN BREASTS
2 tablespoons unsalted butter or margarine
4 boneless, skinless, chicken breast halves (about 3 ounces each), about 3/4 inch thick at thickest part, at room temperature
1 tablespoon plus 1 teaspoon seasoning mix


Place a heavy nonstick skillet over medium-high heat until hot, about 7
minutes.

As soon as the skillet is hot, lightly drizzle each side of each chicken
breast with butter, then sprinkle one side evenly with 1/2 teaspoon of the
seasoning of your choice. Place the chicken in the skillet, seasoned sides
down and sprinkle the top sides of all the chicken evenly with the remaining
seasoning.

Cook chicken until underside is bronze in color, 2 to 3 minutes. (Watch and
you'll see white line coming up sides as chicken cooks; when line is about
one-half the thickness, chicken is ready to be turned.) Cook until done, 2
to 3 minutes more. Serve immediately. Do not overcook! Chicken should be
very juicy.

Note: You can turn the meat more than once or continuously until cooked to
desired doneness. All cooking times are approximate.

Makes 4 servings

Acapulco Chicken (en Escabeche)

2 cups Unsalted chicken broth -- defatted
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper -- sliced
1 pound Boneless chicken breast -- halves
1/2 Yellow bell pepper -- sliced
2 tablespoons Minced jalapeno chili with -- seeds
1 Onion, halved -- thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves -- minced
baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes.
Strain and return liquid to saucepan. Add chicken, onion, vinegar,
garlic, oil and cumin to pan. Simmer over very low heat until chicken
is just cooked through, about ten minutes. Transfer chicken and onions
to shallow dish. Top with bell peppers and minced chilli. Boil cooking
liquid until reduced to 2/3 c, about ten minutes. Pour liquid over
chicken and let cool 30 minutes. Add cilantro to chicken mixture.
Cover and refrigerate until well chilled, turning chicken occasionally,
about 4 hours (can be prepared one day ahead). Slice chicken and
transfer to plates. Top with marinated vegetables and some of the
juices. Pass tortilla chips to use as "pushers." .

Makes 6 servings

Olive Garden Chicken Gnocchi Veronese

¼ cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
½ zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in ½” strips
2 small branches rosemary
1 garlic clove, minced
Juice of ½ lemon

Veronese Sauce
1 cup Parmesan cheese, grated
½ cup ricotta cheese
14 fl oz heavy cream

Gnocchi
2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt
OR
1 lb gnocchi (potato dumplings), cooked according to package directions


NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.

Gnocchi

1.WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.

2.PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.

3.COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).

4.DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.

5.BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.


Chicken & Sauce

1.COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.

2.COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.

3.HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).

4.ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.

5.DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.

BJ's Restaurant & Brewhouse Parmesan Crusted Chicken Breast

2 cups chicken broth
1 teaspoon salt
4 large boneless, skinless breasts
4 eggs, beaten
1/2 cup all purpose flour
1 cup Japanese breadcrumbs (panko)
1 cup shredded Parmesan
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Lemon Chardonnay Butter Sauce:
1/4 cup butter (salted)
1/4 cup Chardonnay wine
2 Tablespoons lemon juice
3/4 teaspoon granulated sugar
Dash salt
1-1/3 cups heavy cream
Light olive oil

Garnish:
2 Tablespoons shredded parmesan
4 teaspoons minced sundried tomatoes
4 Tablespoons thinly sliced fresh basil


Brine for chicken: Dissolve salt with chicken broth in a medium bowl. Cover
chicken breasts with plastic wrap and pound each one to about 1/2 inch thick with a kitchen mallet. If breasts are large, cut the breastsin half. Add
flattened chicken to brine. Cover and chill for 3 hours. After chicken has
marinated, remove the fillets from brine and blot with paper towels to
remove excess liquid. Beat eggs in a medium bowl.

Place flour onto a plate. Combine breadcrumbs, parmesan cheese, salt, and
pepper in another medium bowl. To bread the chicken, coat each fillet with
flour, then dip into beaten egg, and follow by dipping into the Parmesan
mixture, coating breast well. Let the breaded fillets rest for a bit on a
plate in your fridge while preparing the chardonnay butter sauce.

Lemon Chardonnay Butter Sauce: Melt butter in a small saucepan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar, and salt, and then add cream. Simmer on low heat for 10 to 12 minutes, until mixture thickens.

Add oil to cover the bottom of a large skillet,heating over medium heat
until hot. Sauté each breaded chicken fillet in oil for 4 to 5 minutes per
side or until brown. Remove fillets to a paper towel-covered plate until
ready to serve.

Serve each filet with a couple teaspoons of butter sauce spooned over the
top. Top each filet with a tablespoon of parmesan cheese followed by 1
heaping teaspoon of minced sundried tomatoes, and a tablespoon of basil.

Serves 4 as an entrée.

Cheesecake Factory Jumbo Chicken Chop

1 Large Egg (beaten)
1/3 C. Milk
4 Large Chicken Breast (boneless, skinless, 1/3" thick)
1 C. Bread Crumbs
2/3 C. Fresh Finely Shredded Parmesan Cheese
1 tsp. Seasoned Salt
1/2 C. Flour (dusting of chicken breast)

Mix milk and egg together, set aside. Mix flour, seasoned salt, and parmesan cheese, set aside. Dust chicken breast with 1/2 cup of flour and set aside. Heat 1/4" of oil in fry medium high heat. Dredge chicken breast in egg,milk mixture and then dip in bread crumbs and parmesan cheese mixture place in heated oil and fry until lightly golden brown on both sides. When chicken is light golden brown place on cooking sheet and bake for 20 minutes in a preheated oven at 300 degrees. Remove from oven and serve with buttery rich mashed potatoes and Tasso Cream Sauce.

Mock Tasso Cream Sauce

3 Tbsp. Finely Diced Prosciutto Ham
3 Tbsp. Butter
2 Tbsp. Flour
1 C. Heavy Cream
1/2 tsp. Salt
1/4 tsp. Sugar
1/2 - 3/4 C. Whole Milk
1 Tbsp. Butter (added after sauce cooks)

On medium high heat place butter in a sauce pan and melt. Add ham to butter, sauté for a few minutes stirring constantly. Sprinkle flour in mixture. Stir flour briskly, add salt and sugar. Stir and cook flour mixture until blended. Reduce temperature to medium low, add whipping cream slowly and cook until thick. When sauce is thick slowly add milk a little at time until small bubbles form and cook until thick like cream. More milk may be added, remove from heat. Serve with chicken breast and whipped potatoes