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Supremes of Chicken Veronique

8/2/2018

When I got my first apartment back in 1984, I bought a cookbook with recipes for two people only. This was the only one I actually made over and over again and it's always been a hit. You can go easy with the heavy cream if you're wanting to cut calories or use light cream but the taste is absolutely delicious! Even though I don't eat poultry any more, this recipe brings back happy memories of my first place. Enjoy!

Makes 4 servings

Ingredients:

4 tablespoons butter
4 half chicken breasts, skinned and boned
4 tablespoons dry white wine, dry sherry or dry vermouth
1 teaspoon of tarragon
1/2 teaspoon salt
1 cup heavy cream
1 cup of seedless green grapes
1/2 cup almonds
2 teaspoons of flour
1/4 cup of water

Heat butter in a skillet (pan) over medium heat
Rinse chicken breasts and dry on paper towels
Quickly sauté the chicken until golden on both sides (sauté means to cook the chicken in the pan with the butter)
Add wine, tarragon and salt
Cover and put on low heat and cook slowly for 5 minutes
Test that the chicken is done by pressing finger into thickest part of chicken breast (meat should spring back)
Place chicken breasts on plate and cover loosely with a top from the pan to keep warm
Boil the juices in the pan which are left until it looks kind of syrupy
Add heavy cream
If you want the sauce to be thicker, mix flour and water together and stir some into the pan
Stir in juices from the chicken breasts you put aside
Add grapes and almonds and cook for a short time (1 minute)
Add chicken back into pan
Serve with rice

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Chicken Paprikas and Nokedli (homemade noodles)

11/18/2015

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hungarian_chicken_paprikas.pdf
File Size:	43 kb
File Type:	pdf

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Chicken Paprikas is very easy to make. Yes, there are many steps but that’s just to make it easier to follow. Honestly, I don’t think my mother ever patted the chicken dry. She had 5 kids running around so probably didn’t have much time for that. But she did salt the chicken but not with salt, she used Vegeta (they now make different types so look for the No MSG one). This is the closest recipe to my mom’s version I have found.

To print this recipe, click the link to the PDF file above.

Ingredients:

3 pound frying chicken, cut up
Salt
2 tablespoons of butter or any kind of oil
1 cup of chopped onion
½ teaspoon garlic, finely chopped
1½ Tablespoons of sweet Hungarian paprika (or spicy if that’s your fancy)
1 cup of chicken stock (or any kind you might have around)
2 Tablespoons of flour
1½ cups of sour cream

Directions:

Serves 4-6

Pat the chicken pieces dry with paper towels and salt them (this is optional but a little salt will certainly flavor them).
In a 10-inch skillet, heat the butter/oil over high heat until a light haze forms over it.
Add as many chicken pieces, skin side down, as will fit in one layer.
After 2 or 3 minutes, or when the pieces are a golden brown on the bottom side, turn them with tongs and brown the other side.
Remove pieces as they brown and replace them with uncooked ones.
Pour off the fat, leaving only a thin film.
Add the onions and garlic and cook them over medium heat 8 to 10 minutes, or until lightly colored.
Remove from heat and stir in paprika.
Stir until the onions are well coated.
Return the skillet to the heat and add the chicken stock and bring to a boil, stirring in the brown bits from the bottom and sides of pan.
Return chicken to the skillet and bring the liquid to a boil again, then turn the heat to its lowest point and cover the pan tightly.
Simmer the chicken for 20 to 30 minutes or until the juice from the thigh runs yellow when it is pierced with the point of a small sharp knife.
When the chicken is tender, remove it to a platter.
Skim the surface fat from the skillet.
In a mixing bowl, stir the flour into the sour cream with a wire whisk, then stir the mixture into the simmering juices – if it’s too thick, add more water…too thin, add more flour
Simmer 6 to 8 minutes longer or until the sauce is thick and smooth, then return the chicken and any juices that have collected around it to the skillet.
Baste with the sauce, simmer 3 or 4 minutes to heat the pieces through, and serve.

Nokedli (Homemade noodles)

My friends’ kids always ask for homemakde nokedli when I make chicken paprikas for them. It’s a hit. Takes a bit of work putting the dumplings in the boiling water, but well worth it. You can also use pasta if you’d like and are in a pinch for time.

2 ½ cups of flour
1 teaspoon of salt
2 eggs
¾ cup of milk

Stir flour and salt together.
Combine eggs and milk; stir into flour mixture.
Pour batter into a colander with large holes (at least 3/16" in diameter), or a spaetzle maker. My mother used to spoon in the batter with small bits.
Hold colander over a kettle of boiling salted water.
Press batter through the colander to form the nokedli.
Cook and stir for five minutes.
Drain well.

Makes 4 cups.

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Grilled Chicken with Avocado and Mango

7/27/2013

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I no longer eat meat but when I did, this was one of my favorite meals! It's light and healthy but REALLY important, it's TASTY! What a combination of flavors - just delightful. I got it out of Health Magazine years ago. It's low in cholesterol and saturated fats too. A great summertime dish.

Ingredients

2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons mango chutney
1 tablespoon low-sodium soy sauce
3/4 teaspoon grated peeled fresh ginger
4 (4-ounce) skinless, boneless chicken-breast halves
Cooking spray
8 cups mixed salad greens
1 cup diced peeled mango
3/4 cup diced peeled avocado

Preparation

Prepare grill.
Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on large plate; spoon 2 tablespoons oil mixture over chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.
Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done, brushing with oil mixture from plate before turning. Slice chicken crosswise into strips.
Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.

grilled_chicken_salad_with_avocado_and_mango.pdf
File Size:	66 kb
File Type:	pdf

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Supremes of Chicken Veronique

Chicken Paprikas and Nokedli (homemade noodles)

Grilled Chicken with Avocado and Mango

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