Pol Martins Chicken Wings Baton Rouge Recipes

POL MARTIN- CHICKEN WITH SHALLOT SAUCE

Pol Martin- Chicken With Shallot Sauce image

I have not made this one yet, but its from my Pol Martin cookbook, so how can you go wrong with it? This would be great with some boiled potatoes, and carrots I hope you enjoy :) Please let me know if you make it.

Provided by daisygrl64

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless chicken breasts
2 dry shallots, peeled and chopped
3 tablespoons butter
3 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/4 cup dry white wine
1 cup chicken stock, heated
1 teaspoon brown sugar
1 tablespoon cornstarch
3 tablespoons cold water
1 lime (juice of)
salt and black pepper, to taste

Steps:

heat half of butter in frying pan over medium heat.
add chicken, and season with salt and black pepper, continue cooking for 4 minutes.
turn chicken over and cook for 5 minutes.
set chicken pan aside.
in a clean saute pan add remaining butter over medium heat.
add shallots, basil, parsley, and wine.
cover and cook for 3 minutes.
stir in chicken stock, brown sugar, and lime juice, cook for 6 minutes over low heat.
dissolve cornstarch in 3 tablespoons of cold water.
stir into the chicken broth sauce, and quickly bring to a boil, cook for 1 minute.
place chicken in sauce and simmer for 2 minutes over low heat.
serve.

Nutrition Facts : Calories 384.6, Fat 22.8, SaturatedFat 9.5, Cholesterol 117.5, Sodium 242.2, Carbohydrate 9, Fiber 0.6, Sugar 2.5, Protein 32.3

BATON ROUGE CHICKEN WINGS

Baton Rouge Chicken Wings image

Make and share this Baton Rouge Chicken Wings recipe from Food.com.

Provided by daisygrl64

Categories Chicken

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

24 chicken wings
1 cup beer
1 cup chicken stock
1 tablespoon olive oil
4 garlic cloves (blanched, peeled and pureed)
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
4 tablespoons butter
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1 teaspoon rosemary
salt (if needed)

Steps:

remove tips from chicken wings.
place wings in a bowl and mix in marinade ingredients.
chill for 2 hours in fridge.
preheat over to 450*F.
remove wings from marinade.
melt butter in a cast iron pan over medium heat.
add seasonings and chicken wings.
mix well and cook for 7 minutes over medium heat as you keep stirring.
add salt if needed.
transfer pan to oven and bake for 10 minutes.

Nutrition Facts : Calories 841.4, Fat 62.7, SaturatedFat 21.1, Cholesterol 258.7, Sodium 444.4, Carbohydrate 6.5, Fiber 0.4, Sugar 1.3, Protein 56.1

GREEK CHICKEN

Greek Chicken image

This recipe earned me first place in a local cooking contest a few years ago. For special occasions, I add four to six sun-dried tomatoes (soaked and drained according to package directions) to the cheese mixture before blending. --Nina Ivanoff, Prince George, British Columbia

Provided by Allrecipes Member

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

4 breast half, bone and skin removed (blank)s boneless, skinless chicken breast halves
2 (4 ounce) packages feta or blue cheese
1 (4.5 ounce) can chopped ripe olives, drained
2 tablespoons olive or vegetable oil, divided
½ teaspoon dried oregano
2 tablespoons dry white wine or chicken broth
1 teaspoon sugar
1 teaspoon balsamic vinegar
1 garlic clove, minced
¼ teaspoon dried thyme
1 medium onion, sliced

Steps:

Flatten Chicken breasts to 1/8-in. thickness; set aside. In a food processor or blender, combine the cheese, olives, 1 tablespoon oil and oregano; cover and process until mixture reaches a thick chunky paste consistency. Spread over chicken breasts; roll up and tuck in ends. Secure with a wooden toothpick.
In a bowl, combine wine or broth, sugar, vinegar, garlic, thyme and remaining oil. Pour into an ungreased 2-qt. baking dish. Top with onion. Place chicken over onion. Cover and bake at 350 degrees F for 30 minutes. Uncover and baste with pan juices. Bake 15-20 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 8.7 g, Cholesterol 118.7 mg, Fat 23.7 g, Fiber 1.6 g, Protein 35.9 g, SaturatedFat 10.2 g, Sodium 988.4 mg, Sugar 4.8 g

BASIL CREAM CHICKEN

Basil Cream Chicken image

This is quick to make and tastes great. The sauce has a great Parmesan and basil flavor.

Provided by JANETFORAUBURN

Categories Chicken Breasts

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup milk
¼ cup bread crumbs
1 pound skinless, boneless chicken breast halves
3 tablespoons butter
½ cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
½ cup grated Parmesan cheese
¼ cup chopped fresh basil
⅛ teaspoon ground black pepper

Steps:

Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

Nutrition Facts : Calories 493.5 calories, Carbohydrate 9.3 g, Cholesterol 181.1 mg, Fat 35.8 g, Fiber 0.9 g, Protein 33.3 g, SaturatedFat 21.6 g, Sodium 515.9 mg, Sugar 2.2 g