Baked Chicken with Sour Cream Sauce

Preheat oven to 400. In skillet, over medium heat add:

3 T. oil

4 boneless, skinless chicken breasts

Lightly salt and pepper chicken and brown on both sides. Remove chicken and place in 9×9 inch baking dish.

Add to skillet:

2 T. flour

Mix until well combined.

Add:

1 c. milk

Stir until thickened. Remove from heat and add:

1 T. red wine vinegar

1/2 c. sour cream

salt and pepper to taste

1/2 t. dill

Stir to combine and pour over chicken.

Top with:

1/4 c. shredded parmesan cheese

Bake for 20 minutes, or until thickest part of chicken is no longer pink. Serve with boiled potatoes and steamed broccoli.

Open-Faced Chicken Gravy Sandwiches

Place in medium saucepan:

2 boneless skinless chicken breasts

Barely cover with water. Add:

2 T. butter

1/2 t. chicken base or bouillon

1/2 t. onion powder

1 1/2 t. parsley

salt and pepper to taste

Bring to boil and cover, turning chicken every so often until thoroughly tender (about 1/2 hour). Remove chicken and set aside.

In small bowl combine:

1/4 c. flour

1 c. milk

Stir until dissolved and add to boiling broth. Stir until thickened and remove from heat. Shred chicken and add to gravy. Serve over slices of wheat bread.

Cheddar Chicken Dinner

Combine in small bowl:

1/2 c. flour

1 1/2 T. Jonny’s Garlic Spread, or other Italian seasoning

dash pepper

Wash and dredge in flour:

4 boneless, skinless chicken breasts

Brown chicken in hot oil.

Cover the bottom of a 13×9 in baking dish with tomato sauce.

Add browned chicken and sprinkle with:

1 c. shredded cheddar cheese

Bake at 400 for 20 minutes.  Serve with extra tomato sauce, warmed.

Easy Oven-Fried Chicken

Preheat oven to 425.

Wash desired chicken parts, legs, thighs, wings, etc.

Melt in bowl:

1/3 c. butter

Combine in medium bowl:

1 1/2 c. corn flakes, crushed

1/2 c. flour

1 T. seasoning salt

Dip chicken pieces in melted butter, then coat with flour mixture.  Bake on ungreased pan skin side up for 1/2 hour.  Makes enough topping for 8 pieces.

Chicken Potato Soup

Bring to boil in saucepan:

2 boneless skinless chicken breasts

Simmer until chicken is tender.  Remove chicken and set aside.

Add to broth:

4-6 medium potatoes, diced

1 onion, sliced (optional)

1 clove garlic, diced

1 t. salt

dash pepper

3 t. parsley

3 1/2 c. water, or enough to cover 1 inch above potatoes

Cook potatoes until tender, then shred the chicken and add to pot.

Combine in small bowl:

3 T. flour or corn starch

1 c. milk

Stir with fork or whisk until flour/starch is dissolved.  Add to soup.  Cook and stir until smooth and heated through.

Option: add dill.

Indian Chicken

Heat in large skillet:

2 T. butter

2 T. oil

Flour and fry until browned:

1 whole chicken, cut up

Remove from skillet and place in casserole.

Preheat oven to 350.

In remaining fat, saute until golden:

2 cloves of garlic, minced

Combine and add to garlic, stirring to blend well:

3 T. flour

2 T. curry powder

1 t. ground ginger

2 t. salt

Combine and add to garlic mixture:

1/3 c. honey

1/4 c. soy sauce

3 c. chicken broth or water

Cook over high heat, stirring, until sauce thickens.  Pour sauce over chicken and bake, covered, about 1 hour.  Serve with rice.

Chicken Pie

Bring to boil in pot:

2 chicken breasts, covered in water

Reduce heat and simmer until tender.  Drain, reserving broth.

Cook in a small amount of water:

1 c. sliced celery

2 c. frozen mixed veggies (fresh may be used)

Drain vegetables, reserving broth.

Combine in saucepan:

5 T. flour

1/2 c. milk

2 1/2 c. chicken and veggie broth

1 t. salt

1/8 t. pepper

Cook over medium heat, stirring constantly, until thickened.  Place 1/3 of veggie mix in a 2 qt. casserole dish.  Add diced chicken meat, then remaining veggies.  Bake at 400 until bubbly, about 20 minutes.

Meanwhile, prepare recipe of Mom’s Biscuits.  Top casserole with biscuits and return to oven for 10-15 minutes, or until biscuits are golden.

Option:

Canned tuna may be substituted for chicken.

Mom’s Oven-Fried Chicken

Heat oven to 425.  Wash and pat dry:

2 ½ to 3 pounds broiler-fryer chicken pieces

Melt in the pre-heating oven in a 13×9 inch pan:

¼ c. shortening

¼ c. butter

Mix:

½ c. flour

1 t. salt

1 t. paprika

¼ t. pepper

Coat chicken thoroughly with the flour mixture and place skin side down in the pan.  Bake uncovered 30 minutes.  Turn the chicken and bake until thickest pieces are fork-tender, 20-30 minutes longer.

Option:

For crunchy oven-fried chicken: substitute 3 c. corn flakes cereal, crushed, for the flour mixture.  Roll chicken in the melted shortening and butter, then coat with the cereal.

Chicken Lasagna

Place in pot over high heat:

2-3 chicken breasts

Cover with water bring to a boil.  Reduce heat and simmer for 1/2 hour, or until just cooked.  Drain chicken and cool.

While chicken is simmering, cook as directed on box:

9 lasagna noodles

Drain, rinse with cold water, and set aside.

Melt in saucepan:

1/4 c. butter

Add:

1/4 flour

Mix until bubbly and add:

2 c. milk

Stir constantly until thickened.  Remove from heat and set aside.

Mix in bowl:

10 oz. chopped spinach (optional)

2 c. chopped cooked chicken

2 c. shredded cheddar cheese

2 t. diced garlic

¼ t. nutmeg & pepper

1 T. cornstarch

½ t. salt

8 oz. sour cream

Mix well.

Place a thin layer of white sauce in bottom of 13×9 inch pan.  Add one layer of noodles, 1/2 of chicken mixture, 1/3 of white sauce, and repeat.  Top with last 3rd of white sauce and parmesan cheese.

Cover with foil and bake at 350 for 55 minutes.  Let cool for 10 minutes before serving.

Mom’s Chicken Noodle Soup

Place chicken in a pot and fill with water until the chicken is just covered.  A whole chicken or whatever parts desired can be used.  Bring water to a boil and then let it simmer for about 1/2 hour.

Remove chicken, set it on a plate, and cool.  When cool enough to touch, pull apart into bite-sized pieces.

Use the broth and add 4 c. more broth or water.

Add to broth:

2 t. chicken base

1 clove of garlic, crushed and diced

1 t. parsley

1 t. onion powder

1/2 t. celery salt or 1 celery stick, cut into slivers

1 medium sized carrot, sliced into quarter-size pieces

Boil for about 10 minutes and then add:

2 c. egg noodles

Cook until done.