Spirited, easy chicken dishes Elegant preparation adds flavor to fowl

January 29, 1992|By Sherrie Ruhl | Sherrie Ruhl,Evening Sun Staff

CHICKEN GOES UPSCALE in these spirited recipes. A touch of sherry or a splash of wine adds flavor and depth.

This recipe is from Lipton Soups.

Hearty Bistro Chicken

2 tablespoons olive oil

2 1/2 to 3-pound chicken, cut into serving pieces

1 package frozen corn-on-the-cob

1 8-ounce package frozen snap peas

1 cup frozen sliced carrots

1 envelope onion recipe sour mix

2 cups water

1/4 cup sherry

2 tablespoons country Dijon-style prepared mustard

2 tablespoons all-purpose flour

1 cup sour cream

In 12-inch skillet, heat oil and brown chicken over medium-high heat; drain. Add corn, peas and carrots, then soup mix blended with water, sherry and mustard. Bring to boil, simmer covered 20 minutes.

Remove chicken and vegetables to serving platter and keep warm; reserve liquid. Boil liquid over high heat 10 minutes. Remove from heat, stir in flour blended with sour cream; return to heat. Bring to boiling point, simmer, stirring constantly, until sauce is thickened, about three minutes. Pour sauce over chicken and vegetables. Serves four.

Lemony Poached Chicken

4 boneless, skinless chicken breast halves

1/4 teaspoon ground pepper

1/2 cup chicken broth

1/4 cup white wine

2 tablespoons lemon juice

1 teaspoon grated lemon peel

1 cup lowfat milk

1 1/2 tablespoons cornstarch

1 tablespoon Dijon mustard

2 tablespoons minced fresh parsley, optional

Season chicken with pepper. In large, deep skillet over medium-high heat, combine broth, wine, lemon juice and lemon peel. Bring to boil. Add chicken; reduce heat to medium-low. Cover and simmer 12 to 15 minutes, until cooked through. Put chicken on serving plate.

Blend milk, cornstarch and mustard until smooth; stir into simmering liquid in skillet. Increase heat to medium; cook until mixture boils and thickens, stirring constantly. Return chicken to skillet; coat well with sauce. Sprinkle with parsley.

Greek Chicken Breasts

4 skinless chicken breast halves

1 tablespoon olive oil

Ground pepper to taste

1/2 cup dry red wine

4 fresh or canned plum tomatoes, seeded and coarsely chopped

2 garlic cloves, minced

1/2 teaspoon each dried basil and dried marjoram

1/2 cup pitted, sliced black olives

1/4 cup minced fresh parsley

In large skillet, over medium heat, heat olive oil. Add chicken, cook for five minutes until golden, turning once. Add more oil if necessary. Stir in remaining ingredients except parsley and olives; bring to boil. Reduce heat to low, cover and simmer 20 to 25 minutes or until chicken is almost cooked through. Uncover, increase heat to medium-high and cook five minutes longer or until liquid is reduced by one-third. Stir in olives and parsley; heat through. Serves four.

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