CHICKEN FRITTERS
These chicken fritters are delicious on their own but outstanding with a chicken dipping sauce. Finger food at its best!
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Mix chicken, bread crumbs, onion, mozzarella cheese, egg, mayonnaise, salt, pepper, and garlic powder in a bowl until well combined. Shape mixture into 8 equal-sized patties.
- Heat oil in a large skillet. Fry patties until lightly browned, about 5 minutes. Flip and fry for an additional 3 to 5 minutes. Transfer fritters to a paper towel-lined plate.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.7 g, Cholesterol 51 mg, Fat 14.1 g, Fiber 0.4 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 343.5 mg, Sugar 0.6 g
CHICKEN WITH MORNAY SAUCE
Steps:
- Heat the oven to 400 F. Butter a 2-quart baking dish. Set aside.
- Cook the noodles following package directions. Drain well and place in the prepared baking dish. Set aside.
- Melt the butter in a medium-to-large saucepan. Blend in the flour and cook, stirring constantly, for 1 minute.
- Gradually add milk and cook, stirring constantly, until thickened.
- Add pimiento, sherry, and chicken, and cook until heated through. Season to taste with salt and pepper, mixing well.
- Top the noodles with the chicken mixture and sprinkle with cheese. Bake for 20 minutes, until lightly browned.
- Remove from oven, cool slightly, and serve while hot.
Nutrition Facts : Calories 482 kcal, Carbohydrate 25 g, Cholesterol 131 mg, Fiber 1 g, Protein 28 g, SaturatedFat 15 g, Sodium 638 mg, Sugar 7 g, Fat 30 g, ServingSize Serves 6, UnsaturatedFat 0 g
CHICKEN GRAND-MERE
Make and share this Chicken Grand-Mere recipe from Food.com.
Provided by JackieOhNo
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pat chicken dry; sprinkle with salt and pepper.
- Heat 1 T. butter and the oil in Dutch oven or deep 12-inch skillet over medium-high heat. Add several pieces chicken and brown on all sides, about 10 minutes. Transfer chicken to platter and repeat with remaining pieces.
- Reduce heat to medium; add onion, garlic, and thyme. Saute until onion is softened, about 5 minutes. Pour off all but 1 T. fat. Carefully pour Cognac into pan and scrape bottom of pan to loosen browned bits. Return chicken to pan, placing breasts on top. Pour in wine and broth and heat to boiling. Reduce heat to low and simmer covered until chicken is tender, 30-40 minutes.
- Transfer chicken to warmed serving platter; cover with foil and keep warm. Cook sauce over medium-high heat until reduced by almost half, 12-15 minutes.
- Meanwhile, fry bacon in separate large skillet over medium heat, until golden, about 8 minutes.
- While bacon is cooking, cut potatoes into 3/4-inch dice and add to bacon in skillet. Fry, stirring frequently, until golden, 5-7 minutes. Using slotted spoon, remove bacon and potatoes to bowl.
- Add mushrooms to skillet. Cook, stirring occasionally, until golden, 3-4 minutes. Add mushrooms to potatoes.
- Spoon off fat from sauce. Add mushrooms, potatoes, and bacon and stir to coat. Reduce heat to low and simmer until hot, 1-2 minutes. Remove from heat and stir in half the parsley and the remaining 2 T. butter. Taste and adjust seasonings. Pour sauce over chicken. Sprinkle with remaining parsley and serve hot.
ROSEMARY CHICKEN FRITTERS
Sliders, patties... whatever you call these rosemary-scented chicken fritters won't matter once you see how easy they are to make and eat.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times until broken down into small pieces; do not overprocess. Transfer chicken to a mixing bowl. Repeat 2 more times with remaining chicken.
- Place celery, onion, carrots, garlic, and rosemary into the food processor and pulse several times until vegetables are 1/4 inch in size. Add to the mixing bowl with the chicken.
- Add egg, almond flour, mayonnaise, salt, and pepper to the bowl with the chicken mixture. Stir until evenly combined.
- Pour 1/4 inch of avocado oil into a 12-inch nonstick skillet over medium-low heat. Heat until shimmering. Use a 1/4-cup measure to drop 6 portions of chicken mixture into the oil. Lightly press each mound into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes on each side.
- Transfer cooked patties to a plate lined with paper towels. Repeat with the remaining mixture. Serve warm.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 2.3 g, Cholesterol 39.9 mg, Fat 12 g, Fiber 0.7 g, Protein 7.7 g, SaturatedFat 2.1 g, Sodium 243.4 mg, Sugar 0.8 g
CHICKEN FRITTERS GRAND'MERE WITH MORNAY SAUCE
Make and share this Chicken Fritters Grand'mere With Mornay Sauce recipe from Food.com.
Provided by sweetcakes
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sift the flour together with the salt, herbs and baking powder.
- Beat the egg yolks until creamy then beat in the milk and sherry.
- Slowly beat the flour into the liquid.
- Beat the egg whites until they are stiff and fold into the batter.
- Fold in the chicken and peas.
- Heat the oil to 375*F. Drop small batches of spoonful size batter into the oil and cook until golden brown.
- Great dipped in Mornay Sauce.
- Mornay Sauce:.
- Heat the butter in a sauce pan.
- Add the flour and cook 2 minutes over low heat.
- Stir in the chicken broth and cream.
- Reduce heat and simmer until thickened.
- Stir in the cheese and simmer for 2 more minutes.
- Makes 3 cups.
Nutrition Facts : Calories 1936.5, Fat 188.5, SaturatedFat 24.6, Cholesterol 170.5, Sodium 1533.6, Carbohydrate 41.1, Fiber 3.3, Sugar 3.4, Protein 18.5
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