Chicken Flamingo Food

CHICKEN FLAMINGO

Steps:

• Bread the chicken by dipping fillets in flour first, then egg, then bread crumbs.
• Heat olive oil in saute pan over medium heat. You want chicken to sizzle slightly when you place it in the pan. If the oil is to hot you will burn the breading before the chicken is done.once the chicken is in the oil do not move it until it naturally stops sticking to the pan and is ready to turn. About 4 or 5 minutes. Moving the chicken to soon will interfear with the browning of the breadcrumbs. turn chicken and cook another few minutes or until done.
• Transfer chicken to a covered dish and sprinkle with cheese.
• FOR SAUCE- in a medium bowl add stock, wine, lemon juice, garlic, and pepper then set aside.
• melt butter in a saute pan and add the 2tbl flour and wisk together to make a paste.
• Slowly add in sauce mixture while stirring to prevent lumps. bring it to a boil then reduce heat and let simmer a few minutes.
• once sauce thickens remove from heat and stir in the mushrooms. pour over chicken and serve.
• If desired you can cook the prosciutto until crispy and then crumble it over the chicken before adding sauce.

ITALIAN RECIPES: CHICKEN FLAMINGO

Steps:

• Lightly coat the chicken breast with olive oil, coat with Italian bread crumbs.
• cook on open grill until plump and tender.
• top with cheese blend until melted then with the following sauce: In saute pan, add the wine/lemon/butter mix, prosciutto, garlic and red pepper over medium heat. Bring to a boil, and add broccoli and mushrooms.
• Pour over chicken breast with a slotted spoon, then with a spatula.
• Do not overpower with the Sauce!!! The sauce should enhance, not smother the chicken.
• Add a side of white or red pas ta (cavatelli) and a vegetable of choice.

EASY GOURMET CHICKEN FOR A CROWD

Steps:

• Grease either two 13x 9 pans or one large half sheet cake pan.
• Arrange chicken tenders in pan(s).
• Preheat oven to 325 degrees F.
• Heat oil in large skillet.
• Saute onions and peppers till soft.
• Add garlic to skillet about halfway through to let flavors blend.
• Arrange over chicken.
• Combine soups, wine, lemon juice and spices.
• Pour over chicken.
• Cover and bake for 3 hours.
• Serve over rice or noodles. I Served it with sticky rice and a salad.
• The 'gravy' came out perfect consistency for me, but it could be thickened with a cornstarch paste or thinned by adding chicken broth.

PINK FLAMINGO

Steps:

• Combine the fruit and juice in a blender or food processor. Blend until smooth.

PINK FLAMINGO

Steps:

• Stir together all liquid ingredients in a large cocktail glass and top with ice.
• May garnish with a pineapple chunk or cherry, if desired.

CHICKEN FLAMBé

Steps:

• Sauté boned breasts in butter until just cooked through and tender, turning them to color both sides. White meat of chicken is very delicate and will cook quickly. Remove chicken to a deep, flameproof serving dish, or chafing dish. Add a little more butter to pan in which chicken was cooked and sauté shallots until just limp. Season with salt, pepper, ground cloves, and ginger. Stir in heavy cream mixed with egg yolks. Stir and cook very slowly over low heat until mixture coats the spoon. Do not overcook or the eggs will curdle. Taste for seasoning. Pour warmed cognac over chicken and ignite. While blazing, pour the sauce over the chicken. Serve with crisp shoestring potatoes and broiled mushrooms. With this, drink Chassagne Montrachet.