CHICKEN BREASTS IN SOUR CREAM AND WINE SAUCE

3 CHICKEN BREAST SPLIT OR 6 LARGE PIECES

1-1/2 TEASPOONS ROSEMARY

1/4 CUP CHOPPED SHALLOTS OR GREEN ONIONS

1 CUP WHITE WINE

4 OR MORE TABLESPOONS BUTTER (TO BROWN CHICKEN)

1/4 POUND FRESH MUSHROOMS

1 CUP SOUR CREAM

1-2 GREEN ONIONS, CHOPPED

SALT AND PEPPER TO TASTE  

DIRECTIONS:

SEASON CHICKEN AND FLOUR CHICKEN.

BROWN CHICKEN IN BUTTER.

ADD ROSEMARY, CHOPPED SHALLOTS, AND WINE.

BRING TO BOIL, THEN LOWER FLAME AND SIMMER FOR 2O MINUTES.

 ADD CHOPPED GREEN ONIONS AND MUSHROOMS.

SIMMER 10 MINUTES MORE.

REMOVE FROM HEAT.

ADD SOUR CREAM AND STIR UNTIL CHICKEN IS COATED.

DISH OUT CHICKEN ONTO PLATTER WITH SAUCE.

GARNISH WITH PARSLEY OR WATERCRESS.

CHICORY-BACON SALAD

1/4 POUND BACON

1/2 HEAD CHICORY (CURLY ENDIVE)

1/2 HEAd ESCAROLE OR 1 SMALL HEAD ROMAINE

1/2 CUP VIRGIN OLIVE OIL

1-1/2 TABLESPOONS RED WINE VINEGAR

1-1/2 TABLESPOONS DIJON MUSTARD

2 SCALLIONS, MINCED

1 TABLESPOON FRESH PARSLEY

FRESHLY GROUND PEPPER FRESHLY GROUND PEPPER

DIRECTIONS:

CUT BACON INTO 1-INCH PIECES.

FRY UNTIL CRISP AND DRAIN.

TEAR LETTUCES INTO BITE-SIZE PIECES.

COMBINE ALL DRESSING INGREDIENTS IN A JAR WITH A TIGHT-FITTING LID.

SHAKE TO BLEND.

TOSS WITH SALAD.

DIANE’S CACCIATORE

NOTE: AMOUNTS OF INGREDIENTS WILL VARY DEPENDING ON AMOUNT TO BE SERVED

SEASON CHICKEN (BONELESS OR BONE IN) WITH SALT, PEPPER, GARLIC AND PARSLEY.

COAT CHICKEN LIGHTLY WITH FLOUR

HEAT OIL IN SKILLET AND SPRINKLE IN FRESH ROSEMARY.

BROWN CHICKEN ON BOTH SIDES.

POUR OFF OIL.

ADD 3/4 CUP DRY WHITE WINE AND 1/2 CUP WHITE WINE VINEGAR.

LET SIMMER COVERED 1 HOUR OR UNTIL FORK TENDER.

MUSHROOMS MAY BE ADDED IF DESIRED.

FRENCH ONION SOUP

4 TABLESPOONS BUTTER

2 TABLESPOONS VEGETABLE OIL

7 CUPS THINLY SLICED YELLOW ONIONS

1/2 TEASPOONS SALT

3 TABLESPOONS FLOUR 2 QUARTS BEEF STOCK (FRESH OR CANNED) OR 12 BOUILLON CUBES TO 8 CUPS WATER)

DIRECTIONS:

IN A LARGE SAUCEPOT, MELT THE BUTTER WITH THE OIL OVER MODERATE HEAT. STIR IN THE ONIONS AND 1 TEASPOON SALT, AND COOK UNCOVERED OVER LOW HEAT, STIRRING OCCASIONALLY FOR 20 -30 MINUTES, OR UNTIL THE ONIONS ARE A RICH GOLDEN BROWN.

SPRINKLE THE FLOUR OVER THE ONIONS AND COOK, STIRRING FOR A FEW MINUTES. REMOVE THE PAN FROM THE HEAT AND STIR IN THE HOT STOCK INTO THE ONION POT. RETURN THE SOUP TO THE STOVE OVER LOW HEAT AND SIMMER PARTIALLY COVERED FOR 30-40 MINUTES, OCCASIONALLY SKIMMING OFF THE FAT. TASTE FOR SEASONING AND SALT AND PEPPER IF NEEDED.

WHILE THE SOUP IS SIMMERING PREPARE THE CROUTONS:

12-16 ONE-INCH SLICES OF FRENCH BREAD

2 TEASPOONS OLIVE OIL

1 CLOVE GARLIC, CUT

1 CUP GRATED, IMPORTED SWISS CHEESE OR SWISS AND PARMESAN COMBINED

DIRECTIONS:

PREHEAT THE OVEN TO 325 DEGREES.

PLACE BREAD ON BAKING SHEET AND BAKE FOR 15 MINUTES.

WITH A PASTRY BRUSH, LIGHTLY COAT BOTH SIDES OF EACH SLICE OF BREAD WITH OLIVE OIL. THEN TURN THE BREAD SLICES OVER AND REPEAT. BAKE FOR ANOTHER 15 MINUTES. BREAD SHOULD BE COMPLETELY DRY AND LIGHTLY BROWN.

RUB EACH SLICE WITH A CLOVE CUT OR GARLIC AND SET ASIDE.

PUTTING IT ALL TOGETHER:

INCREASE OVEN TO 375 DEGREES.

LADLE THE SOUP INTO OVENPROOF SOUP BOWLS AND PLACE A CROUTON INTO EACH BOWL.

SPRINKLE THE CHEESE ON TOP AND BAKE FOR 10-15 MINUTES OR UNTIL THE CHEESE HAS MELTED. (SOUP MAY ALSO BE BROWNED UNDER THE BROILER FOR A FEW MINUTES IF A BROWN TOP IS DESIRED)

SAUTÉED CHICKEN LIVERS

1 LB. CHICKEN LIVERS

SLICED ONIONS

SLICED MUSHROOMS

SHERRY

BUTTER

DIRECTIONS:

SAUTE LIVERS AND ONIONS UNTIL BROWN.

TRANSFER WITH SLOTTED SPOON TO ANOTHER SKILLET.

ADD 2 HANDFULS OF SLICED FRESH MUSHROOMS AND 1/4 CUP WATER.

COOK DOWN THE MUSHROOMS UNTIL WATER EVAPORATES.

ADD SHERRY AND 6 TABLESPOONS BUTTER.

LET WARM THROUGH.

SAVORY CHICKEN SAUTÉ

2-1/2 LB. CHICKEN, CUT INTO PIECES

1-1/2 TEASPOONS SALT

1/4 CUP OIL

3 CLOVES GARLIC, FINELY MINCED

1/4 CUP RED WINE VINEGAR

1 TEASPOON CRUMBLED DRIED OREGANO LEAVES

1/4 CUP CHOPPED PARSLEY

DIRECTIONS:

HEAT OIL IN SKILLET.

ADD THE GARLIC AND COOK 2 MINUTES.

ADD CHICKEN AND BROWN ON ALL SIDES.

SPRINKLE WITH SALT AND PEPPER.

REMOVE CHICKEN FROM PAN; DRAIN EXCESS FAT FROM PAN.

RETURN CHICKEN TO PAN.

ADD VINEGAR, OREGANO, AND PARSLEY.

COVER AND COOK ON LOW HEAT FOR 15 MINUTES..

TURN CHICKEN AND COOK 15 MINUTES OR UNTIL CHICKEN IS FORK TENDER.

SERVE OVER RICE OR NOODLES.

VEAL PICCATA WITH MARSALA

5 VERY SMALL SLICES OF VEAL(3/8 INCH THICK), CUT FROM THE LEG

SALT

FRESHLY GROUND BLACK PEPPER

FLOUR

1 TABLESPOON PEANUT OIL

1 TABLESPOON BUTTER

1/4 CUP MARSALA

JUICE OF 1/4 LEMON

1 TABLESPOON BUTTER , MELTED

1 TABLESPOON MINCED PARSLEY LEMON SLICES

DIRECTION:

SEASON THE VEAL WITH SALT AND PEPPER AND DUST WITH FLOUR.

SAUTÉ THE VEAL QUICKLY IN THE COMBINES HOT OIL AND BUTTER IN A SKILLET OVER HIGH HEAT FOR ABOUT TWO MINUTES ON EACH SIDE. PUT ON A SERVING DISH AND KEEP THEM HOT.

ADD THE WINE TO THE PAN AND REDUCE THE SAUCE SLIGHTLY.

POUR OVER MEAT.

SPRINKLE WITH LEMON JUICE, MELTED BUTTER AND PARSLEY.

IF DESIRED, GARNISH THE DISH WITH LEMON SLICES.

THIS BUD'S FOR YOU!!