Chicken A La Rosalie By Rosalie Dimasso Russo Recipes

CHICKEN ROSALIE

Steps:

• Saute chicken breasts lightly in butter or margarine.
• Place each on a ham slice in a 9 x 12-inch greased baking dish.
• In same skillet used for browning chicken, saute mushrooms.
• Add remaining ingredients, mix well and spoon over chicken and ham.
• Sprinkle with parsley and bake at 275 degrees for 2 1/2 hours.

CHICKEN A LA ROSALIE (BY ROSALIE DIMASSO RUSSO)

Steps:

• * Coat chicken cubes in seasoned eggs (salt, pepper and garlic powder) and then coat with flavored bread crumbs. Fry, drain on paper towls, discard oil. * Fry sliced onions, then peppers. * Give mushrooms a quick boil in water to which vinegar has been added. (Mushrooms should be whole, however, if they are too large, remove stems and use caps). * Now you are ready to saute'' the drained mushrooms, when almost done, add chopped ham or pepperoni to the mushrooms and give them an additional saute-ing. * Now, place everything together in a large pan, add 1 1/2 cups of lemon juice, season with salt, pepper, oregano, basil, parsley and mix together and simmer for approximately 5 minutes. * At this point, it can be frozen or refrigerated for later use. * When ready to use, be sure to remove from the refrigerator a few hours prior to baking. * Add 1 1/2 sticks of butter and heat until piping hot in a 350 degree oven for approximately 45 minutes. ** Hints: Use two frying pans to speed up the preparation. Add salt and pepper after frying peppers, not during as it will wilt them.

ROSALIE'S CHICKEN PASTA CASSEROLE - OAMC

Steps:

• Mix chicken, pasta, celery, milk, and mushroom soup together in 13 x 9 pan. Cover and let sit in refrigerator overnight.
• Before cooking, add mixed vegetables and cheese. Bake @ 350 degrees for one hour.
• For OAMC: mix ingredients as above. Put in 1 ziplock for 8 servings, 2 ziplocks for 4 servings. Label and freeze.
• Night before cooking, take out and defrost over night. Place in 13 x 9 pan (8x8 for 4 servings), add drained mixed vegetables and cheese, bake as above.

TRADITIONAL CHICKEN A LA KING

Steps:

• In large saucepan, saute the mushrooms, carrots, onion and green pepper in butter until vegetables are crisp-tender. , In a large bowl, combine the flour, salt, pepper and sage; stir in milk and broth until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened; Add peas and chicken. , Simmer, uncovered, for 4-6 minutes or until vegetables are tender. Serve with biscuits.

CHICKEN BREAST A LA ROSE RECIPE

Steps:

• Preheat oven to 350. Sprinkle chicken with salt and pepper. Over medium high heat, in a large skillet, heat 1 tablespoon olive oil and add the 1 tablespoon of butter, add chicken to HOT skillet and brown on both sides. (Do not move the chicken after it's placed in the pan). Transfer to heated platter. Melt the rest of the oil and butter in the same skillet. Add the onions and saute over medium heat until transparent but not colored. Add the garlic and saute for 1 minute. Add the flour and stir well. Add the mustard, wine and thyme and simmer for 5 minutes. Add the stock and simmer for another 10 minutes or until thickened slightly. Stir in honey. Return chicken to the pan and bring to a simmer. Cover and braise in the oven for 15 to 20 minutes. Calories: Chicken = 46 calories per ounce Sauce and Onions = 85 calories per 1/4 cup