Chicken Dishes You Order When You Dine Out!

Chicken Dishes You Order When You Dine Out!

From Your Independent Watkins  Associate, Michelle Klimchuk ~ www.productsof1868.com

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Easy Chicken Marsala

1/4 cup all-purpose flour for coating

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1/2 teaspoon Watkins Oregano

4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

4 tablespoons butter

4 tablespoons Watkins Grapeseed Oil, Original Flavor

1 cup sliced mushrooms

1/2 cup Marsala wine

1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

 

 

 

Non-Alcoholic Marsala Substitute

Although most of the alcohol is evaporated during the cooking process, some people prefer to cook without using Marsala due to its alcohol content. Try this

1/4 cup of white grape juice

1 tablespoon Watkins Vanilla Extract

2 tablespoons of sherry vinegar

Mix the ingredients thoroughly and continue making your dish.

Quick and Easy Chicken Piccata

4 skinless, boneless chicken breast halves

cayenne pepper, or to taste salt and Watkins Black Pepper to taste

all-purpose flour for dredging

2 tablespoons Watkins Grapeseed Oil, Original Flavor

1 tablespoon capers, drained

1/2 cup white wine

1/4 cup fresh lemon juice

1/4 cup water

3 tablespoons cold unsalted butter, cut in 1/4-inch slices

2 tablespoons fresh Italian parsley, chopped

Directions

Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.

Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.

Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.

Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30 seconds.

Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.

Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.

Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

Chicken Cordon Bleu

6 skinless, boneless chicken breast halves

6 slices Swiss cheese

6 slices ham

3 tablespoons all-purpose flour

1 teaspoon Watkins Paprika

6 tablespoons butter

1/2 cup dry white wine

1 teaspoon Watkins Chicken Soup & Gravy Base

1 tablespoon cornstarch

1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.