A 10 Minute Szechwan Chicken

 Categories: Chicken
      Yield: 4 servings
 
                                           1 1/2 tb White-wine vinegar
      4    Chicken breasts*, abraded an        1 ts Sugar
      3 tb Cornflour                        1/4 c  Water
      1 tb Vegetable oil                       6    Green onions, cut into 1" pi
      3    Cloves garlic, minced             1/8 ts Cayenne or to taste
      5 tb Soy sauce (low salt)           
 
   Cut chicken *(these are 1/2 breasts, as you buy them in the market) into 1
  1/2 inch cubes. Lightly toss with cornflour in bag to coat. Heat oil in
  frying pan or wok; stir-fry chicken and garlic until lightly browned. Add soy
  sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken
  is au gratin through. Add green onions and cayenne; cook uncovered just about 2
  minutes longer. 221 calories per serving.

 Categories: Chicken, Cheese
      Yield: 3 servings
 
      6    Boneless, chicken breast          1/4 c  Dry bread crumbs
           Halves (about 2 pounds)             1 ts Each dried oregano leaves
      2 tb Parkay Margarine, dissolved                 And parsley flakes
    1/2 c  (2 oz) Kraft paper 100% Grated          1/4 ts Each paprika, salt and black
           Cheese  Cheese                          Pepper
 
  Heat kitchen appliance  to 400-degrees F.  spray 15X10X1-inch baking pan with no stick
  cookery spray.
  
  Dip chicken in margarine; coat with combined remaining ingredients.  Place
  in prepared pan.
  
  Bake 20 to 25 minutes or until tender.
  
  Does 6 servings.
  
  SPICY: sutstitute 1/8 to 1/4 teaspoon gorund red pepper fro black pepper.
  
  Homework time 5 minutes
  
  Cookery time 25 minutes

 Categories: Salads, Chicken
      Yield: 4 servings
 
      4 c  Torn iceberg lettuce                2 sm Tomatoes, cut into thin
    1/2 c  Chopped Town  Jack                   -wedges
           -cheese with jalapeno               1 c  Jicama cut into julienne
           -peppers                                 -strips
      8 oz Red excretory organ beans, rinsed and      1/2 c  Sliced alveolate ripe olives
           -drained                                 Avocado Dressing
  1 1/2 c  Chopped au gratin chicken or         3/4 c  Slightly crushed tortilla
           -turkey                                  -chips
 
  "A superimposed salad, such as this avocado-topped chicken salad, can simplify
  your busy life.  Do it the night before, and the next day you can come
  house to dinner waiting in the fridge."  sounds nice to me! ;-)
  
  Place lettuce in the bottom of a large dish  bowl.  Layer in the following
  order:  cheese, beans, chicken or turkey, tomatoes, jicama, and, if
  desired, olives.  Spread Avocado Dressing equally  over the top of the salad,
  waterproofing to the edge of the bowl.  Cover tightly with plastic wrap.  Chill
  for 4 to 24 hours. Before serving, sprinkle with the crushed tortilla
  chips.  Does 4 servings.

Chicken Tikka Masala

Vindaloo, Tandoori etc

Naan, Rotis & Breads

Rice & Biryani

Veg & Non-Veg Dishes

Jalfrezi, Reshmi Chicken

Soups & Rasams

Spice Blends

Starters, Snacks, Salads

Curries and Pickles

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Desserts & Beverages

And More More!

In fact this is the same formula his mom, who happened to be Frank Sinatra's personal cook for a number of years, instructed him once he was a boy. I am several excited and honored he shared it with me.

What does this formula different?
If you are looking for a simple formula with an ingredient list and a few manual on how to prepare chicken Marsala, this formula isn't for you. In my recipe, I explain every step in great detail so by the time you stop reading it, you wish be wholly available to go out and do the better Fortified wine sauce possible.

What are several of the questions this formula answers?
What is the missing ingredient from most chicken Fortified wine Recipes?
What type of chicken should you use?
Why coat the chicken cutlets with flour?
What is Marsala?
What mistakes do most house cooks do once preparing this dish?
What type of pan should you use and what size?
Why heat your pan before starting to cook?
How to sauté properly so the chicken doesn't burn?
How to cook the mushrooms so they don't alter the taste of the sauce?
How to support the sauce from becoming greasy?
What is "mounting" and how does it improve the sauce?

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