VEAL NORMANDE RECIPE

Author: Phil Sinner Master Chef

VEAL NORMANDE

Servings: 4
Ingredients:

1 1/3 tb Butter
1/2 c Shallots
1 1/3 tb Oil
1 cn Cream mushroom soup
6 ea Thinly sliced veal cutlets
1 c Milk
1 x Or halved chicken breasts
1 ea Tart apple peeled sliced
5 tb Brandy
1 x Freshly cooked wild rice

Melt butter with oil in large skillet over medium-high heat.

CHICKEN VEGETARIAN SAUTE

Author: Phil Sinner Master Chef

CHICKEN VEGETARIAN SAUTE

Servings: 4
Ingredients:

4 ea Half chicken breast, boneles
2 tb Olive oil
1/2 tb Rosemary, crushed
1 cn DEL MONTE Italian-style Stew
12 ea Black ripe pitted olives
1 ea Green bell pepper, julianne
1 ea Large carrot, cut into julianne
1 ea Medium zucchini, julianne
In skillet, brown chicken in oil.add all ingredients, toss until cooked and well combined.

CHICKEN CORDON BLEU

Author: Phil Sinner Master Chef

CHICKEN CORDON BLEU

Servings: 4
Ingredients:

4 ea Boneless Chicken Breasts
4 ea Swiss Cheese slices, thin
1/3 ts Salt
1/2 ts Allspice
1/2 c Cracker crumbs, crushed
2 tb Water
4 ea Ham slices, thin
3 tb Flour
1/4 tb Pepper
2 ea Egg, slightly beaten
3 tb Shortening

Wash and dry chicken breast, slit one side open to form a pocket for the ham and cheese.

CHICKEN TORTILLA SOUP

Author: Phil Sinner Master Chef

CHICKEN TORTILLA SOUP

Servings: 6
Ingredients:

1/3 c Onion; Finely Chopped, 1 Med
1 ea Clove Garlic; minced
1 tb Vegetable Oil
3 c Chicken Broth
1/2 c Red Bell Pepper; Chopped
1 tb Red Chiles; Ground
3/4 tb Basil Leaves; Dried
1/3 t Salt
1/4 t Pepper
2 c Tomato Puree
1/3 c Vegetable Oil
10 ea 6′-dia Corn Tortillas; *
2 c Chicken Breasts; Cooked, **

———————————GARNISHES———————————1 x Avocado Slices1 x Cheese; ***
* Corn Tortillas should be cut into 1/2-inch strips.** Cooked Chicken breasts should be cut up or shredded.*** Use Monterey Jack or Chihuahua Cheese in this recipe.~————————————————————————-Cook and stir onions and garlic in 2 tb oil in 4-quart Dutch oven until onion is tender. (…)

CHICKEN And STUFFING BAKE

Author: Phil Sinner Master Chef

CHICKEN And STUFFING BAKE

Servings: 6
Ingredients:

1 pk Instant Chicken Stuffing
1/2 c Each carrot,onion and celery- chopped 1/2"
1 cn Mushroom soup
1/4 c Milk
1 tb Chopped parsley
6 ea Chicken breasts
1 tb Paprika

Combine ingredients into baking dish. cook at 350* F for 1 hour.

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CHICKEN MILANESE

Author: Phil Sinner Master Chef

CHICKEN MILANESE

Servings: 4
Ingredients:

4 ea Chicken breast halves; skin
3/4 c Parmesan; freshly grated
3 tb Parmesan; freshly grated
3/4 c Breadcrumbs
2 tb Parsley; minced fresh
1/4 tb Salt
1/4 tb Pepper; freshly ground
2 ea Egg
1/3 c Milk
2 c Olive oil
2 tb Butter; unsalted
2 tb Lemon juice; fresh
1 ea Lemon; quartered
1 x Parsley sprins; fresh

Flatten chicken breasts between sheets of waxed paper to thickness of3/8 inch, using meat mallet or rolling pin.

CHICKEN WITH PEANUTS IN SPICY SAUCE

Author: Phil Sinner Master Chef

CHICKEN WITH PEANUTS IN SPICY SAUCE

Servings: 4
Ingredients:

1/3 c Peanuts; raw
3 c Peanut oil
2 ea Whole chicken breasts
2 ea Large egg white
1 1/2 T Water chestnut
1 tb flour
1 x ———–sauce————
4 ea Green onions chopped
1 ea Large clove garlic minced
1 ts Minced ginger root
1/3 c Chicken stock
1/2 tb Sesame oil
1/3 tb Chinese red vingear
1/3 tb Dark soy sauce
1 1/2 ts Chili paste with garlic
1 tb Dry sherry
1 Pinch sugar
1/3 c Cornstarch slurry

Preparation: Trim ends off green onions and cut light green andwhite part into 1′ sections. saute chicken. combine all ingredients. cook aldente'

CHICKEN ‘N’ VEGETABLE STIR FRY

Author: Phil Sinner Master Chef

CHICKEN ‘N’ VEGETABLE STIR FRY

Servings: 4
Ingredients:

4 tb Oil
1 lb Bonless chicken breasts *
1/3 c Broccoli floretts
3 oz Snow peas
1 ea Med carrot thinly sliced
1/2 ea Med red or green pepper julianne
1 ea Env golden onion soup mix
2 tb Cornstarch
1/3 tb Ground ginger
1 1/3 c Water
2 tb Imported soy sauce
1 tb White or rice vinegar
1 x Hot cooked rice

* Chicken breasts should be cut into thin strips.

CHICKEN ALA CHAMPAGNE

Author: Phil Sinner Master Chef

CHICKEN ALA CHAMPAGNE

Servings: 6
Ingredients:

3 ea Chicken breast/boned/skinned
3 tb Olive oil
2 tb Butter
1/3 c Champagne
1/3 c Heavy cream
3 tb Tarragon; fresh (1 t dry)
1 x Salt and freshly ground pepper
1 x —-optional ingredients—-
6 ea Prosciutto slices/paper thin
3 ea Shallots; minced
1 tb Butter

BROILED CHICKEN OREGANO

Author: Phil Sinner Master Chef

BROILED CHICKEN OREGANO

Servings: 4
Ingredients:

4 ea Chicken breast
2 ea Garlic clove; quartered
1 x —-marinade—-
1/4 c Lemon juice
1/4 c Olive oil
1 x Salt and pepper to taste
3 tb Oregano; fresh or 1 tbsp dr
1 x —-basting ingredients—-
5 tb Butter; melted
1/2 c Lemon juice
3 tb Oregano; fresh or 1 tbsp dr

Several hours before serving-or the day before, if time allows, rub the chicken pieces with the garlic and place them in a deep china or earthenware bowl.