MARINATED CHICKEN RECIPE
--SAUCE--
2 cans pineapple juice
1 c. cooking sherry
1/2 c. soy sauce
1/3 c. sugar
Soak skinless, boned chicken overnight. Cook about 1/2 hour over low coals; longer if done in the oven. Serve over rice.
------------------------
CHICKEN TIDBITS
2 whole chicken breasts, skinned and boned
1/4 c. butter
2 tsp. Dijon style mustard
1 garlic clove, crushed or garlic salt to taste
1 tbsp. minced parsley
1 tsp. lemon juice
1/4 c. fine dry bread crumbs
1/4 c. grated Parmesan cheese
Cut chicken breasts into 3/4 inch cubes. In medium skillet, melt butter. Stir mustard, garlic, parsley, lemon juice in. Add chicken.
Saute over medium heat 5-10 minutes, turning chicken constantly. Add bread crumbs and Parmesan cheese and coat chicken evenly. Spoon into serving dish.
Serve warm or as an hors d'oeuvre or with rice as a main dish.
------------------------
YOGURT CHICKEN PAPRIKA
3 tbsp. margarine
1 1/3 c. thinly sliced onion
1 tbsp. paprika
2 1/2 to 3 lb. broiler-fryer chicken, cut up
1 tsp. salt
1 c. hot water
1 chicken bouillon cube
1/4 tsp. pepper
1 tbsp. cornstarch
1 tbsp. cold water
8 oz. carton plain yogurt
Saute onion in margarine until golden; blend in paprika. Add chicken, brown well. Dissolve bouillon cube in hot water, add to skillet with salt and pepper. Cover and simmer 35-45 minutes until chicken is very tender. Dissolve cornstarch in cold water, blend into yogurt. Stir into skillet. Heat through. Serve with Spaetzles, dumplings or noodles. Serves 6.
------------------------
CHICKEN PAPRIKA
5 lb. chicken pieces
3 tbsp. butter
3 tbsp. oil
1 1/2 c. finely chopped onion
3-4 tsp. sweet Hungarian paprika
4 tsp. chicken bouillon (4 cubes)
3-4 c. water (just to cover)
2 tbsp. flour mixed with 2 c. sour cream
Boil butter, oil, onion, paprika, bouillon and water in a heavy pot, add chicken. Simmer covered until tender.
Remove chicken, then bone and skin. Add flour and sour cream mixture and chicken. Don't boil again. Serve with cooked rice. Makes 6 servings.
|