Noreenschicken Recipes

NOREEN'S CHICKEN

Steps:

• Place chicken breast halves in a baking dish, wrap 2 slices of bacon around each breast and bake at 400 degrees for approx 40 minutes or until juices run clear.
• Drain off fat.
• Sauce: In a sauce pan, melt 3 tblsp of butter, bring to boil and add 3 tblsp of flour, stir until blended, this will be the Roux.
• Reduce heat and slowly add 2 cups of milk, 1 tsp salt and 1/2 cup Parmesan cheese.
• Cook until thickened.
• Pour over chicken breasts and broil until brown and bubbly.
• It has had rave reviews at dinner parties!

CHICKEN MARSALA BY NOREEN

Steps:

• Pound chicken to about 1/4 inch thick,and cut in to 2-3 inch pieces. Skip step if using skinless chicken cutlets Combine all of the dried herbs with the flour.
• Dredge the chicken pieces in the seasoned flour ,and coat on both sides.
• Heat up 4 tablespoons of butter and the olive oil in a large fry pan. Heat on medium high.Stir the oil and butter together to combine.
• Brown chicken in the oil/butter mixture until it is almost cooked through.,and slightly browned. Remove to a plate for a few minutes.
• In the pan drippings melt 3 tablespoons of butter,and brown the mushrooms. Add the Marsala wine in and stir. Heat to boiling .Cook until the wine reduces. Uou will start to smell the Marsala. This should take about 3-5 minutes.
• Add the Chicken broth to mushroom wine mixture. Season with some salt and pepper.Add the chicken back in to the pan and simmer covered for a little bit. You will see the sauce thickening some what. ( if you would like it thicker. Mix corn starch with chicken stock and add a little bit of at a time to the pan while it's cooking. Add in desired amount to achieve your desired thickness of sauce) .)Season again with salt,pepper,and dried basil to taste.
• Serve alone or over tpasta. if desired.,Add a little Parmesan cheese if desired as well. Eat and enjoy..

SZECHUAN CHICKEN

Steps:

• With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
• In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
• In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
• Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
• With slotted spoon transfer vegetables to bowl.
• Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
• Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
• Return vegetables to pan; heat through.
• To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.

PINEAPPLE STICKY CHICKEN BY NOREEN

Steps:

• 1. Pound chicken thighs to half the original thickness.set aside.
• 2. Mix first 10 ingredients in a sauce pan. Open can of pineapple. Place half the pineapple with juice in a food processor. Pulse until chunks are pulverized. Strain and save juice.
• 3. Stir the pulverized pineapple into to sauce in pan. Mix 1 1/2 Tb of corn starch with 1/4 c pineapple juice until smooth. Set aside.
• 4. Cook sauce on medium heat until boiling. Shut burner off. Mix in the pineapple juice corn starch mixture. Stir until thickened. Remove from heat.
• 5. Preheat oven to 450 degree's . Spray sheet pan with canola or vegetable oil. In a bowl whisk 1/4 cup corn starch with the 3 egg whites. Dip the chicken coating well with mixture. Place on platter.
• 6. In a large fry pan add 2 tbs canola oil or vegetable oil. Heat on high. When oil is hot. Add as many pieces of chicken that will fit. Cook until golden on both sides. Do not cook through. It will finish cooking in oven. Fry remaining chicken.
• 7. Place browned chicken on sheet pan. Spoon sauce on chicken. Bake for 10-15 minutes. Turn chicken. Brush or spread more sauce on other side. Bake another 10 minutes. Open oven and add the remaining pineapple chunks on chicken. Turn oven to broil. Broil both sides of chicken until sauce gets sticky looking. Scoop sauce that is in pan drippings and divide among chicken.
• 8. Remove from pan. Place pineapple chunks on each serving. Serve with Jasmine or white rice.