Chicken Monterey Silver Palate Recipes

SILVER PALATE LEMON CHICKEN

Steps:

• Combine the Chicken (8 piece) and Lemon (1 cup) in a bowl just large enough to hold them comfortably.
• Cover and marinade in the refrigerator overnight or early the morning of cooking, turning every few hours.
• Preheat the oven to 350 degrees F (180 degrees C).
• Rinse and dry the chicken pieces. Sprinkle lightly with Salt (to taste) and Ground Black Pepper (to taste) and set aside.
• In a brown bag add the Ground Black Pepper (to taste), Paprika (1 teaspoon), Salt (to taste), and All-Purpose Flour (1 cup). Shake to combine. Add the chicken pieces, 2-3 at a time, and shake to evenly coat in flour. Shake off excess flour and transfer to a plate.
• Add enough Canola Oil (as needed) to coat the bottom of a large skillet by 1". Heat over medium-high heat. Pan-fry the chicken, 2-3 pieces at a time, until well browned and crisped.
• Arrange the browned chicken pieces in a single layer in a large shallow baking dish.
• Combine the Lemon (1 tablespoon), Ground Black Pepper (to taste), Salt (to taste), and Brown Sugar (1 tablespoon). Evenly sprinkle the mix over the chicken pieces.
• Mix the Lemon Extract (1 teaspoon) and Chicken Stock (1/4 cup) and pour around the chicken pieces. If using White Wine (1 splash), add a splash or two. Set a thinly sliced Lemon (1) on top of each piece of chicken.
• Bake until fully cooked, about 50 minutes.
• Serve and enjoy!

CHICKEN MONTEREY (SILVER PALATE)

Steps:

• Heat 3 tablespoons of oil in a large skillet. Pat chicken pieces dry, season with salt and pepper, and cook gently for 5 minutes. Turn the chicken, season again, and cook for another 5 minutes. Do not attempt to brown chicken as it will continue to cook in the sauce and you don't want it to overcook (chicken should be dark golden in color) Remove chicken from skillet and reserve.
• Add the onions, carrots and garlic to the oil remaining in the skillet and cook, covered, over medium low heat until vegetables are tender, about 25 minutes. (I usually only spend 10-15 on this step).
• Uncover skillet and add the stock, orange juice, tomatoes and rosemary. Season with salt and pepper and simmer the mixture, uncovered for 10-15 minutes.
• Return chicken pieces to the pan and simmer further, 20-25 minutes, or until the chicken is nearly done and the sauce reduced. Baste the pieces with the sauce and turn them once at the 15 minute mark.
• Heat remaining 2 T of olive oil in another skillet and saute the peppers for 5 minutes. Add the sliced squash and season with salt and pepper. Raise the heat and toss the vegetables in the oil until they are tender but firm.
• Transfer vegetables to the skillet with the chicken and simmer together for 5 minutes. Sprinkle with parsley and orange zest and serve.

CREAMY CHICKEN AND JALAPENO NACHOS FROM SILVER PALATE

Steps:

• preheat oven to 375 degrees.
• combine the chicken, cream cheese, jalapeno peppers, garlic, cumin, chili powder, and grated cheese in a large mixer bowl. Beat with an electric mixer until blended. Season to taste with salt and pepper.
• spread each pita round with a generous amount of the filling. Place on cookie sheets and bake until puffed and bubbling, 5 - 7 minutes. Immediately cut into wedges and serve in a napkin-lined basket.

CHICKEN MONTEREY

Steps:

• 1. Heat 3 T oil in large skillet. Pat chicken dry, season with salt and pepper, and cook gently in oil 5 min. Turn, season again, cook 5 min. Do not brown or you will overcook it; it should be pale gold. Remove chicken from skillet and reserve. 2. Add onions, carrots and garlic to skillet and cook, covered, over low til veggies are tender, about 25 min. 3. Uncover and add stock, orange juice, tomatoes and rosemary. Season with salt and pepper and simmer, uncovered, 15 min. 4. Return chicken to pan and simmer 20-25 min., til chicken is nearly done. Baste with sauce and turn them once at the 15-min mark. (You may finish the recipe the next day.) 5. Heat 2 T oil in another skillet and saute peppers for 5 min. Add zucchini and squash and season with salt and pepper. Raise heat and toss veggies in oil til tender but firm, another 5 min or so. 6. With slotted spoon, transfer veggies to skillet with chicken and simmer together 5 min. Sprinkle with parsley and orange zest and serve immediately.