Chicken A La Theresa Recipes

CHICKEN A LA CREME

Steps:

• Melt half of the butter in skillet.
• Season chicken with salt, garlic powder and pepper.
• Cook in butter until golden on all sides, about 10 minutes.
• Add the remaining butter and cook for 5 more minutes.
• Pour cream into skillet, and simmer for 5 minutes, stirring occasionally,
• Cook until chicken is done.
• If needed, add a tablespoon of cornstarch to thicken up the sauce.
• Add more garlic and pepper to sauce if needed.

QUICK CHICKEN OR TURKEY A LA KING

Steps:

• In a medium saucepan, saute green pepper in butter/margarine till tender.
• Remove green pepper.
• Blend in flour, then slowly stir in milk.
• Add soup and heat slowly, stirring constantly.
• Add vegetables, chicken or turkey, and green pepper.
• Cook on low heat about 10 minutes longer.
• Season with salt and pepper, to taste.
• Serve on patty shells, toast, rice or noodles.

TERESA'S VEAL -OR-CHICKEN PICCATA

Steps:

• Dust veal/chicken with flour.
• Season with salt/pepper.
• Saute in oil until lightly browned (2-3 minutes).
• Remove meat from pan and keep warm.
• Add garlic, saute 1 minute.
• Add broth and wine, bring to a boil.
• Reduce to 1/3 cup.
• Stir in capers and lemon slices.
• Return to boil and add butter and parsley.
• Add meat back to pan and warm through.
• Serve with pasta or rice-garnish with parsley and lemon slices if desired.

CHICKEN A LA KING

Steps:

• Sauté mushrooms in 1 tbsp butter until done and set aside.
• Melt remaining 1/2 cup butter in large sauce pan and cook onion until softened. Stir in flour and cook for 1 minute to make a rue.
• Whisk in broth and bring to a simmer. Add chicken, pimentos, peas, salt & pepper, sherry and mushrooms with any accumulated juices. Let simmer, stirring frequently, until somewhat thickened.
• Stir in milk and serve over toast points, rice or egg noodles.
• Enjoy!