Chicken in Beer Sauce
Ingredients
(4 servings - 40g protein - 8g carbohydrate per serving)
3 lb chicken (cut up)
2 tbsp olive oil
1 cup red onion (chopped)
1/2 cup celery (chopped)
2 cloves garlic (minced)
1 can (12 oz) beer
1 tsp pepper
Rinse chicken pieces and pat dry with paper towels.
In large, heavy skillet, heat oil.
Add chicken.
Brown on all sides (about 5 minutes).
Sprinkle onion, celery, garlic, and pepper over chicken.
Add enough beer to barely cover the chicken.
Cover.
Simmer for 30 minutes over medium heat until chicken is done. (Juices should run clear when pierced with a fork.)
Remove chicken from skillet to serving platter.
Increase heat to medium-high and stir pan juices until thick.
Pour over chicken.
Serve hot with fresh, chopped celery, if desired.
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Chicken Tarragon
Ingredients
(4 servings - 61 g protein and 6 g carb per serving)
2 tsp seasoned salt
1/4 tsp freshly ground pepper
3 pounds frying chicken
1/4 cup margarine
1 medium onion
1/2 cup button mushrooms
2 tsp dried tarragon
1/4 cup water
Combine seasoned salt and pepper.
Sprinkle over chicken.
In large skillet, melt margarine over medium heat.
Brown chicken slowly.
Remove from pan.
Add onion to pan and cook until tender.
Move onions to the side.
Add chicken back to pan.
Add mushrooms.
Sprinkle on tarragon.
Spoon onions over chicken.
Add water.
Cover.
Simmer for 40 minutes or until chicken is cooked through
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Chicken a la King
Ingredients
(6 servings - 21 g protein and 10 g carbohydrate per serving)
3 tbsp olive oil
3 tbsp all purpose flour
1/2 tsp black pepper
3 cups chicken stock
1/3 cup nonfat dry milk
1/2 pound mushrooms, sliced
1/4 cup green pepper, diced
1/4 cup pimiento, chopped
2 cups cooked chicken
4 tbsp sherry
1 tbsp parsley, chopped
Saute sliced mushrooms in small frying pan over medium heat for 1 minute.
Remove from heat and set aside.
Heat oil in medium saucepan.
Add flour.
Cook briefly, stirring constantly.
Pour in chicken stock.
Stir constantly until thick and smooth.
Add nonfat dry milk.
Cook 1 minute.
Add mushrooms.
Add chicken, green pepper, and pimiento.
Heat through.
Add sherry, pepper, and parsley.
Heat and continue stirring until well-blended and sauce is thick and smooth.
Serve while hot.
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Lemon Baked Chicken
Ingredients
(4 servings - 42 g protein and 2 g carb per serving)
2 pounds chicken breasts without skin, boneless
2 tbsp margarine, melted
3 tbsp fresh lemon juice
1 clove garlic, crushed
1 tsp ground black pepper
1/4 tsp black pepper
Preheat oven to 350 degrees.
Wash chicken breasts and pat dry.
In small bowl, combine lemon juice, margarine, garlic, and pepper.
Arrange chicken in casserole or other baking dish.
Pour mixture over chicken.
Cover.
Bake for 40 minutes or until chicken is done through.
Garnish with fresh lemon wedges, if desired.
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Orange Roasted Chicken
Ingredients
(10 servings - 22g protein - 4g carbohydrate per serving)
1 (4-5 lb) roasting chicken
2 oranges (quartered, unpeeled)
3 tbsp melted butter or margerine
1/2 tsp dried rosemary
1/2 tsp black pepper
2 tbsp cornstarch
1 cup orange juice
1/2 cup chicken broth
1 tsp Worcestershire sauce
Preheat oven to 325 degrees.
Wash chicken and pat dry.
Stuff oranges into cavity.
Tie legs together and tuck wing tips under.
Brush chicken with butter or margerine.
Sprinkle with rosemary and pepper.
Place chicken into roasting pan on draining rack (if you don't have a draining rack, set chicken directly on pan bottom).
Roast 20 minutes for each pound.
Remove chicken from pan and place on large serving platter.
Carefully pour pan juices into medium saucepan.
Add cornstarch, stirring well.
Book over medium heat until mixture boils.
Stir in orange juice, chicken broth, and Worcestershire sauce.
Bring to a boil and cook until thickened.
Brush sauce onto chicken.
Pour extra sauce into serving dish to be served with chicken.
Garnish chicken with fresh orange slices, if desired.
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Crispy Grilled Chicken
Ingredients
1/4 cup butter
1/2 cup lemon juice
1/2 cup water
4 tsp soy sauce
1 tbsp salt
3 lb chicken, broiler/fryer, cut up
In small saucepan, melt butter.
Stir in lemon juice, water, soy sauce, and salt.
Heat gas or coal grill to high heat.
Place chicken on grill 5-6 inches from heat.
Baste frequently with sauce.
Cook for at leat 20 minutes or until juices run clear when thickest part of breast is pierced with a fork.
Serve hot with grilled bell peppers or with cold lettuce salad and vinegar and oil dressing.
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Garlic Chicken
Ingredients
(6 servings - 36 g protein and 8 g carb per serving)
3 lbs breast halves (6 total or 6 servings)
2 tbsp vegetable oil
40 cloves garlic (unpeeled)
1/2 cup dry white wine
2 tbsp lemon juice
2 tsp cracked black pepper
1/4 tsp ground red pepper
3/4 cup chicken broth
1 tbsp butter
1 tbsp all-purpose flour
Remove skin from chicken.
Sprinkle chicken pieces with salt.
Heat heavy skillet over medium heat.
Add chicken pieces.
Cook for 10 to 15 minutes or until brown, turning while cooking.
Drain off fat.
Add unpeeled garlic cloves, wine, lemon juice, and pepper to skillet.
Sprinkle chicken with ground red pepper.
Bring to a boil.
Reduce heat.
Cover and simmer for 40 minutes.
Transfer chicken and garlic to serving platter.
Measure juices from skillet.
Add enough chicken broth to make 1 cup.
In skillet, melt butter.
Stir in flour.
Add reserved juices.
Cook and stir until thickened.
Cook 1 more minute.
Spoon sauce over chicken
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Baked Cornish Hens
with Lemon and Herbs
Ingredients
2 (1-1/2 lb) rock cornish hens, split lengthwise
2 tbsp onion, finely chopped
1 clove garlic, finely chopped
1/4 cup olive oil
1/4 lemon juice
2 tsp chicken boullion paste or 2 chicken boullion cubes
1 tsp parsley, chopped
1 tsp rosemary leaves, crushed
Heat oven to 375 degrees.
Place hens in large baking pan and season lightly with salt and pepper.
In small saucepan, cook onion and garlic in oil until tender.
Add remaining ingredients and simmer for 10 minutes.
Pour mixture over hens in pan.
Bake for 1 hour and 15 minutes, basting frequently.
Serve hot. Garnish with parsley springs, if desired.
Ingredients
(4 servings - 40g protein - 8g carbohydrate per serving)
3 lb chicken (cut up)
2 tbsp olive oil
1 cup red onion (chopped)
1/2 cup celery (chopped)
2 cloves garlic (minced)
1 can (12 oz) beer
1 tsp pepper
Rinse chicken pieces and pat dry with paper towels.
In large, heavy skillet, heat oil.
Add chicken.
Brown on all sides (about 5 minutes).
Sprinkle onion, celery, garlic, and pepper over chicken.
Add enough beer to barely cover the chicken.
Cover.
Simmer for 30 minutes over medium heat until chicken is done. (Juices should run clear when pierced with a fork.)
Remove chicken from skillet to serving platter.
Increase heat to medium-high and stir pan juices until thick.
Pour over chicken.
Serve hot with fresh, chopped celery, if desired.
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Chicken Tarragon
Ingredients
(4 servings - 61 g protein and 6 g carb per serving)
2 tsp seasoned salt
1/4 tsp freshly ground pepper
3 pounds frying chicken
1/4 cup margarine
1 medium onion
1/2 cup button mushrooms
2 tsp dried tarragon
1/4 cup water
Combine seasoned salt and pepper.
Sprinkle over chicken.
In large skillet, melt margarine over medium heat.
Brown chicken slowly.
Remove from pan.
Add onion to pan and cook until tender.
Move onions to the side.
Add chicken back to pan.
Add mushrooms.
Sprinkle on tarragon.
Spoon onions over chicken.
Add water.
Cover.
Simmer for 40 minutes or until chicken is cooked through
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Chicken a la King
Ingredients
(6 servings - 21 g protein and 10 g carbohydrate per serving)
3 tbsp olive oil
3 tbsp all purpose flour
1/2 tsp black pepper
3 cups chicken stock
1/3 cup nonfat dry milk
1/2 pound mushrooms, sliced
1/4 cup green pepper, diced
1/4 cup pimiento, chopped
2 cups cooked chicken
4 tbsp sherry
1 tbsp parsley, chopped
Saute sliced mushrooms in small frying pan over medium heat for 1 minute.
Remove from heat and set aside.
Heat oil in medium saucepan.
Add flour.
Cook briefly, stirring constantly.
Pour in chicken stock.
Stir constantly until thick and smooth.
Add nonfat dry milk.
Cook 1 minute.
Add mushrooms.
Add chicken, green pepper, and pimiento.
Heat through.
Add sherry, pepper, and parsley.
Heat and continue stirring until well-blended and sauce is thick and smooth.
Serve while hot.
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Lemon Baked Chicken
Ingredients
(4 servings - 42 g protein and 2 g carb per serving)
2 pounds chicken breasts without skin, boneless
2 tbsp margarine, melted
3 tbsp fresh lemon juice
1 clove garlic, crushed
1 tsp ground black pepper
1/4 tsp black pepper
Preheat oven to 350 degrees.
Wash chicken breasts and pat dry.
In small bowl, combine lemon juice, margarine, garlic, and pepper.
Arrange chicken in casserole or other baking dish.
Pour mixture over chicken.
Cover.
Bake for 40 minutes or until chicken is done through.
Garnish with fresh lemon wedges, if desired.
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Orange Roasted Chicken
Ingredients
(10 servings - 22g protein - 4g carbohydrate per serving)
1 (4-5 lb) roasting chicken
2 oranges (quartered, unpeeled)
3 tbsp melted butter or margerine
1/2 tsp dried rosemary
1/2 tsp black pepper
2 tbsp cornstarch
1 cup orange juice
1/2 cup chicken broth
1 tsp Worcestershire sauce
Preheat oven to 325 degrees.
Wash chicken and pat dry.
Stuff oranges into cavity.
Tie legs together and tuck wing tips under.
Brush chicken with butter or margerine.
Sprinkle with rosemary and pepper.
Place chicken into roasting pan on draining rack (if you don't have a draining rack, set chicken directly on pan bottom).
Roast 20 minutes for each pound.
Remove chicken from pan and place on large serving platter.
Carefully pour pan juices into medium saucepan.
Add cornstarch, stirring well.
Book over medium heat until mixture boils.
Stir in orange juice, chicken broth, and Worcestershire sauce.
Bring to a boil and cook until thickened.
Brush sauce onto chicken.
Pour extra sauce into serving dish to be served with chicken.
Garnish chicken with fresh orange slices, if desired.
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Crispy Grilled Chicken
Ingredients
1/4 cup butter
1/2 cup lemon juice
1/2 cup water
4 tsp soy sauce
1 tbsp salt
3 lb chicken, broiler/fryer, cut up
In small saucepan, melt butter.
Stir in lemon juice, water, soy sauce, and salt.
Heat gas or coal grill to high heat.
Place chicken on grill 5-6 inches from heat.
Baste frequently with sauce.
Cook for at leat 20 minutes or until juices run clear when thickest part of breast is pierced with a fork.
Serve hot with grilled bell peppers or with cold lettuce salad and vinegar and oil dressing.
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Garlic Chicken
Ingredients
(6 servings - 36 g protein and 8 g carb per serving)
3 lbs breast halves (6 total or 6 servings)
2 tbsp vegetable oil
40 cloves garlic (unpeeled)
1/2 cup dry white wine
2 tbsp lemon juice
2 tsp cracked black pepper
1/4 tsp ground red pepper
3/4 cup chicken broth
1 tbsp butter
1 tbsp all-purpose flour
Remove skin from chicken.
Sprinkle chicken pieces with salt.
Heat heavy skillet over medium heat.
Add chicken pieces.
Cook for 10 to 15 minutes or until brown, turning while cooking.
Drain off fat.
Add unpeeled garlic cloves, wine, lemon juice, and pepper to skillet.
Sprinkle chicken with ground red pepper.
Bring to a boil.
Reduce heat.
Cover and simmer for 40 minutes.
Transfer chicken and garlic to serving platter.
Measure juices from skillet.
Add enough chicken broth to make 1 cup.
In skillet, melt butter.
Stir in flour.
Add reserved juices.
Cook and stir until thickened.
Cook 1 more minute.
Spoon sauce over chicken
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Baked Cornish Hens
with Lemon and Herbs
Ingredients
2 (1-1/2 lb) rock cornish hens, split lengthwise
2 tbsp onion, finely chopped
1 clove garlic, finely chopped
1/4 cup olive oil
1/4 lemon juice
2 tsp chicken boullion paste or 2 chicken boullion cubes
1 tsp parsley, chopped
1 tsp rosemary leaves, crushed
Heat oven to 375 degrees.
Place hens in large baking pan and season lightly with salt and pepper.
In small saucepan, cook onion and garlic in oil until tender.
Add remaining ingredients and simmer for 10 minutes.
Pour mixture over hens in pan.
Bake for 1 hour and 15 minutes, basting frequently.
Serve hot. Garnish with parsley springs, if desired.
