Chicken In The Grass Recipes

CHICKEN IN THE GRASS

Steps:

• Rinse the chicken tenders in water and pat dry.
• Place in a zip lock sandwich bag.
• Add remaining ingredients for the chicken part of the recipe except the bacon grease , butter, and chips to the bag and seal. Marinate for at least 30 minutes.
• When ready to cook melt the bacon grease and butter in a heavy bottomed skillet over medium heat.
• Remove the chicken from the marinade and coat with the crumbled potato chips, save the marinade.
• Quick fry the tenders until done.
• Remove from skillet and keep warm between two dinner plates.
• Wash spinach and shake dry.
• Slice onion very thin.
• Chop garlic fine.
• Chop bacon.
• Add butter to fats remaining in skillet.
• Place onion , garlic, and bacon in skillet and saute until golden.
• Add spinach.
• Stir and mix until the spinach starts to wilt.
• Add the balsamic vinegar.
• Add the reserved marinade to the spinach mixture and continue to cook and stir for about 5 minutes.
• Add the chicken tenders and mix in with spinach until heated back through, about 5 minutes.
• Remove spinach to dinner plates and top with the chicken tenders.
• Add salt and pepper to taste. Serve hot.

LEMONGRASS CHICKEN

Steps:

• Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
• Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
• Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.