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

Benihana Hibachi Steak

Serving Size : 4
20 ounces Sirloin steaks; bone -- 5oz ea

4 teaspoons Soybean oil
8 large Mushrooms -- slice thick
4 dashes Salt -- opt
4 dashes
Pepper -- opt

Broil steak until rare (do not broil too much). Heat nonstick skillet (if
using electric skillet, set at 350~) and add oil to heated skillet. Place
steak cubes in skillet with mushrooms and cook until done to taste. Season
with salt and pepper if desired and serve hot.

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