FRUGAL GOURMET CHICKEN
I think this came from the Frugal gourmet's tv show - was it back in the 80's? Anyway, this technique of "sealing in the juices" is wonderful and it ends the controversy (at least with me) whether the chicken on the grill is "really done". Try this.
Provided by KCShell
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Choose a stockpot or large sauce pan, depending on amount of chicken you are making.
- Fill pot with water and bring to boil.
- Place chicken with skin in pot until it stops boiling.
- (Seals in juices) Remove chicken from pot.
- Bring pot to a boil again.
- Put chicken back in and bring to a full boil.
- When water and chicken are boiling again, put lid on pan, turn burner off.
- Let stand for one hour.
- Finish chicken by placing on grill for 15- 20 minutes Brush with barbecue sauce.
- Preparation time is an estimate.
Nutrition Facts : Calories 281.9, Fat 13.8, SaturatedFat 3.7, Cholesterol 118.3, Sodium 630.5, Carbohydrate 8, Fiber 0.8, Sugar 2.5, Protein 29.3
FRUGAL GOURMET'S CHICKEN PICCATA
This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy! ****Cook time is a guess.
Provided by Queen Dana
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, garlic and scallions in olive oil until tender. Remove from pan and set aside. Remove skins and bones from chicken and pound flat. Mix flour, salt and pepper and place in a flat bowl. Dip chicken pieces into flour and lightly brown them in butter, 2-3 minutes per side. Add sauteed onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for the chicken. If gravy becomes too thick, add some chicken stock.
CHICKEN PICCATA (FRUGAL GOURMET)
This recipe is delicious if you are a vidalia onion fan.
Provided by BigOven Cooks
Categories Main Dish
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Saute the yellow onion, garlic and green onions in the olive oil just until tender. Remove from the pan and set aside. Remove skins and bones from chicken breasts and pound them flat. Mix flour, salt and pepper together and place in flat bowl. Dip chicken into flour mixture, lightly brown chicken in butter 2 or 3 minutes per side. Add the sauted onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for chicken.
Nutrition Facts : Calories 1167 calories, Fat 15.7878453125 g, Carbohydrate 21.2412025 g, Cholesterol 555.37078125 mg, Fiber 3.01075003503077 g, Protein 220.7558271875 g, SaturatedFat 5.15183625 g, ServingSize 1 1 Serving (1110g), Sodium 702.4049375 mg, Sugar 18.2304524649692 g, TransFat 3.4373920625 g
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