CHICKEN ALA KING

Corky Kelsey

1 can mushrooms            2 to 3 cups milk

1 Green pepper             2 eggs

1/4 lb. butter             1 jar pimiento

3/4 cup flour              1 chicken, cooked and boned

 

Cook chicken, cool and debone. Sautee cut-up pieces of green peppers and mushrooms in butter till tender. Add flour

till thick.  Begin by adding two cups of milk, stirring

constantly.

 

Take 2 Tbsp. of this sauce and add to eggs, and beat. Return to sauce mixture and stir. Add chicken and pimiento. Simmer 20 minutes. Serve over rice or rolls.

 

CHICKEN AND SOUR CREAM

Corky Kelsey

 

8 chicken breasts (boned)          1 pt. sour cream

1 pkg. Pepperidge Farm Stuffing    1 stick butter

 

Place chicken in pan. Spoon sour cream over, spreading evenly. Melt butter and mix with stuffing. Put over top of

sour cream. Bake 60 mins. at 350 degrees. Makes 8 servings. ­

 

CHICKEN CANNOLINI

Debbie Dobyns

        Bone and skin 4 chicken breasts.  Pullout white tendon

to keep meat from curling up and losing shape. (Hold towel ­on tendon and ease knife underneath and pull.) Flatten between pieces of waxed paper.

 

Sprinkle chicken with salt, pepper and herb mixture. (use ­

Italian Seasoning). Spread Dijon French mustard over chicken. Put slices of Mozzarella cheese on chicken. Roll chicken and pinch together to hold. Flour chicken lightly ­with one cup flour. Brown in frying pan. (Saute on medium heat with 1 cup olive oil.)

 

Remove from pan. Add 3-4 green onions, chopped fine. Add 6-8 medium mushrooms. Add more olive oil and saute for 6 to 8 minutes. Add. three tomatoes--peel, core, and squeeze out juice and seeds, and chop before adding. (Or you may use ­a No.2 can of Italian plum tomatoes.) Add parsley and a little garlic.  Shake Italian seasoning and salt over vegetables. Put chicken back in frying pan. Add 1/2 pint ­M&R .White Vermouth. Simmer and spoon sauce over chicken.

 

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