Cardinal Chicken Salad Food

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CREAMY CHICKEN CARDINALE

Steps:

• Rinse the chicken under cold water and pat dry with paper towels.
• In a shallow bowl, combine the flour, salt, pepper, and oregano.
• Heat a large broiler-safe skillet or 2 over medium heat. Add the olive oil.
• Dip the chicken in the seasoned flour. Shake any excess flour off and add the chicken to the skillet.
• Sauté for 3 minutes until golden brown on the bottom. Flip the chicken over and sauté for another 3 minutes until golden on both sides.
• Drain some of the excess oil from the skillet. Add the butter and garlic slices around the chicken. When the butter has melted and the garlic is fragrant, pour in the broth and marsala. Reduce the heat to low. Cover the skillet and simmer the chicken until cooked through, approximately 8 minutes.
• Place the upper oven rack about 6 inches below the broiler element. Preheat your broiler.
• Place a slice of prosciutto on each cutlet. Top the ham with a slice of roasted pepper. Sprinkle each with parmesan cheese and top each with a slice of mozzarella. Place the pan or pans under the broiler and cook until the cheese has melted, approximately 1 ½ to 3 minutes.
• Remove the chicken to a serving platter and spoon any extra sauce over the chicken. Sprinkle the parsley over the top and enjoy.

CARDINAL CHICKEN SALAD

Steps:

• Sprinkle lemon juice over apples. Add chicken, celery, grapes, 1/4 cup salad dressing, and seasoning; mix lightly.
• Press mixture into 1 1/2 qt. bowl; chill several hours, (overnight). Unmold on serving platter. Combine softened cream cheese and 1/4 cup salad dressing, mixing until well blended.
• Frost chicken salad. Garnish as desired. I always put parsley leaves, with radish roses centered in the parsley. Looks really pretty.

CHICKEN CARDINALE

Steps:

• Melt butter in a saute pan until melted.
• Saute chicken breasts and mushrooms until the chicken is lightly brown and juices run clear.
• Add the proscuitto, oregano, salt & pepper.
• Add marsala wine and cook rapidly to reduce it by half.
• Remove chicken to a broiling pan, top with cheese and broil only until the cheese has melted.
• Pour remaining sauce from pan over chicken and sprinkle with chopped parsley if desired.