September is National Chicken Month

While most of us enjoy chicken, in some form or fashion, nearly every day throughout the year, the chicken industry celebrates National Chicken Month every September. For the last eighteen years, chicken producers and grocery retailers have come together to offer additional promotions, partner with brands that are a great complement to chicken, and showcase delicious recipes. So join the celebration – it’s one of the easiest and most versatile food items I use – and healthy, too, if you prepare it the “right” way.

Crispy Herb Baked Chicken

2/3 cup Hungry Jack Mashed Potato Flakes
1/3 cup grated Parmesan cheese
¾ to1 tsp. garlic salt
1 (3 to 3 ½ lb.) cut-up frying chicken, skinned if desired
1/3 cup margarine or butter, melted

Heat oven to 375°F. Grease or line with foil and grease large baking pan. In medium bowl, combine potato flakes, Parmesan cheese and garlic salt; stir until well mixed. Dip chicken pieces into margarine; roll in potato flake mixture to coat. Place in greased pan. Bake at 375°F. for 45 to 60 minutes or until chicken is fork-tender and juices run clear. Makes 4 to 5 servings

Chicken With Raspberry Cream Sauce

3 Tbsp. butter
8 chicken breasts, skinned and boned
2 Tsp. oil
½ cup raspberry vinegar
1¼ cup chicken stock
1¼ cup whipping cream

Dredge chicken in flour and sauté chicken in butter and oil; remove from pan and set aside. Add raspberry vinegar to pan and bring to a boil. Remove from heat and add chicken and chicken stock. Simmer 15 to 20 minutes. Remove chicken; set aside and keep warm. Boil liquid over high heat until it has thickness of cream. Add whipping cream and allow to thicken over medium heat. Serve over chicken. Serves 8.

Chicken Piccata

12 boneless, skinless medium-sized chicken breasts
1 cup flour
1 tsp. salt
1 tsp. black pepper
4 Tbsp. olive oil
¾ cup fresh lemon juice
¾ cup white wine
½ cup fresh parsley, chopped

Cut chicken into strips. Combine flour, salt and pepper in a plastic bag. Coat chicken strips in flour mixture. Use a large skillet to brown chicken strips for approximately 3 to 5 minutes in olive oil. Best to brown small amount of chicken at a time and then remove to a dish. After all chicken is browned, replace in skillet and sprinkle with lemon juice, wine, pepper and parsley. Cover and simmer for 3 minutes. Do not over cook. Serves 12.

Quick Company Chicken

¼ cup melted margarine
1 cup cracker crumbs
2 cups diced cooked chicken
1 cup sour cream
1 can cream of chicken soup
¼ cup broth or milk
Salt and pepper to taste

Combine margarine and cracker crumbs; blend well. Spoon half the crumbs into shallow 2-quart casserole; cover with chicken. Combine sour cream, soup, broth, salt and pepper; blend well. Pour over chicken; top with remaining crumbs. Bake in preheated 350-degree oven for 20 to 25 minutes.

Balsamic and Garlic Chicken Breasts

6 to 8 (4-5 oz. each) boneless chicken breasts
Salt and pepper to taste
2 Tbsp. flour
2 Tbsp. olive oil
12 oz. fresh mushrooms, sliced
4 to 6 cloves garlic, crushed
½ cup balsamic vinegar
½ cup chicken broth
1 bay leaf
¼ tsp. thyme
1 Tbsp. flour
1 Tbsp. butter

Rinse chicken and pat dry. Dredge in mixture of salt, pepper and 2 Tbsp. flour.

Brown chicken on one side in oil (in skillet) for 2 to 3 minutes. Turn chicken. Add mushrooms and garlic. Cook for 3 to 5 minutes or until chicken is brown. Stir in balsamic vinegar, broth, bay leaf and thyme. Cook, covered over medium heat for 10 minutes or until chicken is tender. Remove chicken to serving platter, keep warm. Stir 1 Tbsp. flour and butter into broth mixture. Cook for 7 minutes, stirring constantly.

Discard bay leaf. Pour sauce over chicken. Serve with wild rice.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.