Town House Chicken Recipes

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BEST CITY CHICKEN



Best City Chicken image

I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.

Provided by Jennifer

Categories     Meat and Poultry Recipes     Chicken

Time 1h15m

Yield 7

Number Of Ingredients 9

2 pounds boneless pork, cut into 1 1/2-inch cubes
14 (4 inch) skewers
salt and ground black pepper to taste
seasoned salt (such as LAWRY'S®) to taste
4 eggs
3 tablespoons milk
2 cups Italian seasoned bread crumbs
2 cups water
2 cups vegetable oil for frying

Steps:

  • Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
  • Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
  • Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
  • Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.

Nutrition Facts : Calories 369 calories, Carbohydrate 23.4 g, Cholesterol 178.9 mg, Fat 15.8 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 618.8 mg, Sugar 1.7 g

TOWN HOUSE CHICKEN



Town House Chicken image

I tried this at my aunts house and had to have the recipe!! You might think it will be dry but it certainly isnt and is fine by itself!

Provided by Katrina

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 5

4 boneless chicken breasts (cut in half - width)
1 roll town house cracker
1/4 cup parmesan cheese
2 tablespoons parsley
1 egg (slightly beaten)

Steps:

  • Preheat oven to 350 degrees F.
  • Cut fat off chicken and cut in half (width).
  • Crush crackers into tiny pieces and them mix with cheese and parsley.
  • Dredge chickens in egg, then in the cracker mix.
  • Lightly fry (in about 1 tbls. of oil) in skillet (until lighlty browned).
  • And then bake for 25 minutes.

TOWNHOUSE CHICKEN



Townhouse Chicken image

The source of this recipe comes from Midwest Living. This recipe makes a nice savory gravy. I always serve this chicken with rice and a tossed salad. I am sure you will enjoy it.

Provided by Shoppohollic

Categories     Chicken

Time 4h25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1 1/2 cups sliced fresh mushrooms
1 garlic clove, minced
2 tablespoons margarine
1 tablespoon all-purpose flour
pepper
1 cup whole milk
1/2 cup shredded swiss cheese
1 cup Italian dressing

Steps:

  • Place chicken in resealable plastic bag. Pour italian dressing over chicken. Seal bag and marinate in refrigerator for 4-24hrs. Turning the bag occasionally.
  • When ready to cook, drain and discard marinade. Place chicken on broiler pan. Broil for about 13 minutes or until chicken is no longer pink in the center.
  • In medium saucepan cook mushrooms and garlic in margarine over medium high heat until mushrooms are tender. Stir in flour and pepper. Stir in milk all at once. Cook mushroom mixture until thick & bubbly. Add cheese and stir until melted.
  • When ready to serve spoon hot cooked rice onto serving plates. Arrange chicken breast on top of rice. Laddle mushroom sauce over it all.

Nutrition Facts : Calories 453.1, Fat 29.6, SaturatedFat 7.6, Cholesterol 87, Sodium 1166.7, Carbohydrate 12.2, Fiber 0.3, Sugar 8.7, Protein 34.2

CLUBHOUSE CHICKEN



Clubhouse Chicken image

Golfers can work up a healthy appetite during a round! So in planning the menu for a golf theme party my husband and I hosted, I served this tasty and hearty skillet meal. The easy-to-fix main dish is a tried-and-true favorite from my recipe file. -Sue Ann O'Buck, Sinking Spring, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

8 boneless skinless chicken breast halves (2 pounds)
2 tablespoons canola oil
1 can (28 ounces) stewed tomatoes, cut up
1-1/2 cups sliced fresh mushrooms
1 large green pepper, julienned
1 medium onion, chopped
1/2 cup water
3 teaspoons Italian seasoning
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1/4 cup cold water
Hot cooked rice

Steps:

  • In a large skillet, brown chicken on both sides in oil. Stir in the tomatoes, mushrooms, green pepper, onion, water, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until chicken juices run clear., Remove chicken and keep warm. Combine the flour and cold water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve chicken and sauce over rice.

Nutrition Facts : Calories 210 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 254mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

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