CHICKEN PICCATA WITH MARSALA SAUCE

Recipe by Fabio Viviani
Yields: 2 servings
Ingredients:
2 boneless, skinless chicken breasts
2 cups all-purpose flour
2 tablespoons butter
1 tablespoon extra virgin olive oil
3 garlic cloves, smashed
1 cup sliced oyster or shitake mushrooms
1 sprig thyme
1 cup sweet Marsala wine
¼ cup heavy cream
Salt and cracked pepper to taste
Method:
In a non-stick pan, add the butter and let it melt. Add the fresh thyme as well to heat through.
Add 3 cloves of smashed garlic and the mushrooms, sliced.
Season the entire pan with salt and pepper. Let cook until the mushrooms begin to brown and crisp.
Meanwhile pound 2 chicken breasts with a mallet till they are even (about ½ inch thick).
Dredge each chicken breast in flour and shake off the excess flour.
Heat olive oil in a separate non-stick pan. Add the floured chicken breasts and cook them for about two minutes on each side.
Add sweet Marsala wine to the chicken and let it burn off and start to reduce.
Add the cooked mushrooms, garlic and thyme to the chicken pan, then pour on the heavy cream.
Once the cream reduces and the sauce is thick, plate the chicken and top with remaining sauce.

MANGIA! 

https://screen.yahoo.com/chow-ciao/chicken-piccata-marsala-sauce-080000806.html 

Buttermilk Fried Chicken

Ingredients

For the brine:

• 1 gallon water
• 1 cup kosher salt
• 1/4 cup plus 2 tablespoons honey
• 12 bay leaves
• 1 head of garlic, halved
• 2 tablespoons black peppercorns
• About 1/2 ounce (1 large bunch) thyme sprigs
• About 2 ounces (1 large bunch) flat leafed parsley sprigs
• 5 lemons, halved
• Two-2 1/2 pound chickens, each chicken cut up in 8 pieces
• 10 cups peanut oil

For the coating:

• 3 cups all-purpose flour
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 teaspoons paprika
• 2 teaspoons cayenne
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 quart buttermilk
• Kosher salt

Directions

For the brine: Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using.
Rinse the chickens and place the chickens in the cold brine and refrigerate overnight or for up to 12 hours. Remove the chicken from the brine and pat the chicken dry, removing any herbs or spices sticking to the skin.
Bring the peanut oil to 340 degrees F. in a 6 quart saute pan.
Mix the coating ingredients together in a bowl and place the buttermilk in a second container. Just before frying, dip each piece of chicken into the coating, patting off the excess, then into the buttermilk and back into the coating. Place the chicken on a parchment lined sheet tray.
When the oil has reached the proper temperature, carefully lower the pieces of dark meat into the oil. The temperature of the oil will decrease. Adjust the heat as necessary to bring the oil to proper temperature. Fry the dark meat for about 13 minutes, to a deep golden brown, cooked throughout and very crisp. Remove the chicken to a tray lined with paper towels and sprinkle with salt.
Carefully add the white meat to the oil and fry for 6 to 7 minutes until cooked.
Remove to the tray, sprinkle with salt and turn off the heat under the oil. Let the chicken rest for a few minutes to cool slightly. It is very hot when it comes out of the oil.

Notes

Cook's Note: Use a 6 quart saute pan with splatter screen. Be careful. The oil can spurt as the chicken is added and fried, making this a perfect recipe to use a splatter screen. Place a thermometer in the oil to help monitor the proper cooking temperature. It is a good idea to make this brine a day ahead and refrigerate it. Do not add the chicken to warm brine and do not leave the chicken in the brine longer than the specified time or it may become too salty.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

The Ultimate Barbecued Chicken

http://www.youtube.com/watch?v=iVwiCw5v5-o

Ingredients

Brine:

• 2 quarts water
• 2 tablespoons kosher salt
• 1/4 cup brown sugar
• 2 garlic cloves, smashed with the side of a large knife
• 4 sprigs fresh thyme
• 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Ultimate Barbecue Sauce:

• 1 slice bacon
• 1 bunch fresh thyme
• Extra-virgin olive oil
• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 2 cups ketchup
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 tablespoons red or white wine vinegar
• 1 tablespoon dry mustard
• 1 teaspoon ground cumin
• 1 teaspoon paprika or smoked paprika if available
• Freshly ground black pepper

Directions

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
Preheat oven 375 degrees F.
Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Smothered BBQ Chicken on Texas Toast

Ingredients

• 2 pounds chicken thighs, boneless and skinless
• Kosher salt and freshly ground black pepper
• 1 teaspoon canola oil
• 1 1/4 cups Chipotle Vinegar BBQ Sauce, recipe follows
• 4 slices Texas toast, brushed with butter and toasted until golden
• Southern White Sauce, recipe follows
• Pickled Red Onions, recipe follows

Directions

Preheat the oven to 325 degrees F.

Heat a 12-inch skillet over medium heat. Sprinkle both sides of the chicken thighs with salt and pepper. Add the oil to the skillet, and then the chicken thighs. Sear both sides of the chicken until golden in color, about 3 minutes per side.

Lower the heat and add in the Chipotle Vinegar BBQ Sauce. Bring to a simmer, and then place in the oven to finish cooking the chicken, 10 to 15 minutes. Let the chicken cool a bit in the sauce. Then, using two forks, shred the chicken into medium pieces and hold in the sauce until ready to serve.

Lay down the Texas toast and put a nice amount of the saucy, shredded chicken on top. Artfully drizzle Southern White Sauce on top of the chicken and then pile on the Pickled Red Onions. Pick it up or fork and knife it, either way it's delicious.

Chipotle Vinegar BBQ Sauce:

• 2 cups ketchup
• 1/3 cup molasses
• 1/3 cup cider vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons vegetable oil
• 2 tablespoons Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1/4 teaspoon ground black pepper
• 1 medium clove garlic, grated
• 1 medium Vidalia onion, peeled, quartered and pureed in a food processer, solids strained and juice reserved (about 1/4 cup onion juice)
• 1 chipotle pepper in adobo
• 1 to 2 tablespoons adobo sauce, depending on spice desired

Add the ketchup, molasses, vinegar, 1/4 cup water, mustard, oil, Worcestershire sauce, hot pepper sauce, black pepper, garlic, onion juice, chipotle pepper and adobo sauce together in a saucepot and bring to a boil over medium-high heat. Once at a boil, reduce to a simmer and cook for 20 minutes to combine the flavors. Remove from the heat and cool to room temperature.

Southern White Sauce:

• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1 tablespoon lemon juice
• Kosher salt and freshly cracked black pepper

Combine the mayonnaise, cider vinegar, lemon juice and some salt and pepper in a bowl. Use immediately or store in airtight container in fridge for up to 4 days. Great as a salad dressing too!

Yield: 1 1/2 cups.

Pickled Red Onions:

• 3/4 cup red wine vinegar
• 2 tablespoons sugar
• 1/2 teaspoon kosher salt
• Red pepper flakes
• 1 bay leaf
• 1 large red onion, peeled, halved and sliced into half-moons, 1/4-inch thick
• 1 tablespoon chopped fresh parsley

To a saucepot, add the vinegar, 1/2 cup water, sugar, salt, red pepper flakes to taste and bay leaf and bring to a boil. Add the onions to a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for at least 30 minutes. Right before serving, add in the parsley.

Roast Chicken with Potatoes and Vegetables

Ingredients

• 1 whole chicken (3 1/2 to 4 pounds)
• Salt and freshly ground black pepper
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 onion, cut in half
• 1/2 head garlic
• 1/2 lemon, cut in half
• Olive oil
• 6 small Yukon gold potatoes, cut in half
• 6 whole shallots, peeled
• 2 carrots, peeled and cut on the bias
• 2 heads escarole, rinsed, and cut into 1 1/2-inch pieces
• 2 tablespoons Dijon mustard

Directions

Preheat the oven to 450 degrees F.

Rinse the chicken inside and out and pat dry. Generously sprinkle salt and pepper inside the cavity, and then add the rosemary, thyme, onion, garlic and lemon. Once the herbs are inside the cavity, truss the chicken.

Place the chicken in a roasting pan and rub olive oil over the skin. Sprinkle with salt and pepper, and then place in the oven for 15 minutes.

After 15 minutes, take the chicken out and add the potatoes, shallots and carrots to the pan. Roast until the juices run clear, another 45 minutes. Remove from the oven and let rest on a carving board for about 10 minutes.

While the chicken is resting, remove the vegetables from the pan and drain most of the chicken fat. On medium heat, add the escarole to the pan and saute until wilted halfway. Combine the Dijon mustard, vegetables and escarole into a serving dish. Carve the chicken, place on top and serve.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas (I used four tortillas...the kind that you buy raw and cook at home, they're the best.  But I think the main trick is to get tortillas that are REALLY thin.)
kosher salt
cooking spray (I used an olive oil mister)

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. 

Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. 

Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip ‘em in salsa, sour cream, guacamole, or cafe-rio type ranch dressing.

Rolled Chicken Sandwich with Spinach and Parsley Aioli

Rolled Chicken Sandwich with Spinach and Parsley Aioli

Ingredients

Aioli:
1/2 cup lightly packed spinach leaves
1/2 cup lightly packed fresh flat-leaf parsley
1 anchovy fillet
2 teaspoons chopped fresh chives
1 small garlic clove, coarsely chopped
1/4 cup mayonnaise
1/2 cup lowfat plain yogurt
1 teaspoon white wine vinegar
1 teaspoon lemon zest
Salt and freshly ground black pepper
Sandwich:
8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
1 1/3 cups spinach leaves

Directions

For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper.

For the Sandwich: Add the shredded chicken to the aioli and mix well. Preheat a heavy-bottomed skillet over medium heat. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. Sprinkle the spinach over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve.

Green Chile-Chicken Casserole

Green Chile-Chicken Casserole

Ingredients

• 1 1/3 cups fat-free, less-sodium chicken broth
• 1 cup canned chopped green chiles, drained
• 1 cup chopped onion
• 1 cup fat-free sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
• 1 garlic clove, minced
• Cooking spray
• 24 (6-inch) corn tortillas
• 4 cups shredded cooked chicken breast (about 1 pound)
• 2 cups (8 ounces) finely shredded sharp cheddar cheese

Preparation

Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Mexican Chicken

Mexican Chicken

Ingredients

* Vegetable oil cooking spray
* 1 (10 3/4-ounce) can cream of chicken soup
* 1 (10 3/4-ounce) can cheddar cheese soup
* 1 (10 3/4-ounce) can cream of mushroom soup
* 1 (10-ounce) can tomatoes
* 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
* Unsalted butter, for greasing pan
* 1 (11 1/2-ounce) package flour tortillas
* 2 cups shredded Cheddar

Directions

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.

In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.

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Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.