Chicken Or Turkey Amandine Food

CHICKEN AMANDINE

Steps:

• In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool. , In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through.

CHICKEN ALMONDINE

Steps:

• In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish. , Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. , Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.

CHICKEN BREAST AMANDINE

Steps:

• Heat oil over moderately-high heat until hot but not smoking and brown chicken, patted dry and seasoned, for 2 minutes on each side.
• Reduce heat to moderately-low, cook chicken for 6 minutes more on each side, or until it is cooked through, and transfer to 2 plates.
• Cook almonds in oil over moderate heat, stirring, for 1 minute, or until golden, and transfer to paper towel to drain.
• Add wine, water and garlic paste to skillet and boil until reduced by half.
• Remove from heat and stir in butter, parsley, almonds, lemon juice and season to taste.
• Spoon sauce over chicken.
• Serve with buttered orzo and steamed broccoli.

CHICKEN ALMONDINE

Steps:

• Saute almonds in butter in a large skillet over medium heat until lightly browned.
• Remove with a slotted spoon, reserving butter in skillet.
• Set almonds aside.
• Combine flour, rosemary salt and pepper.
• Dredge chicken in flour mixture.
• Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
• Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done.
• Remove chicken to a serving platter, reserving juices in skillet.
• Set chicken aside and keep warm.
• Bring juices to a boil; stir in reserved almonds.
• Spoon almond mixture over chicken.

CHICKEN BREAST AMANDINE

Steps:

• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Reduce the heat to moderately low, cook the chicken for 6 minutes more on each side, or until it is cooked through, and transfer it to 2 heated plates.
• Cook the almonds in the oil remaining in the skillet over moderate heat, stirring, for 1 minute, or until they are golden, and transfer them with a slotted spoon to paper towels to drain. Add to the skillet the wine, the water, and the garlic paste and boil the mixture until it is reduced by half. Remove the skillet from the heat, stir in the butter, the parsley, the almonds, the lemon juice, and salt and pepper to taste, and spoon the almond sauce over the chicken.

CRESCENT-TOPPED TURKEY AMANDINE

Steps:

• Preheat oven to 375°. In a large saucepan, combine first six ingredients; heat through. Transfer to a greased 2-qt. baking dish. Unroll crescent dough and place over turkey mixture. , In a small bowl, combine cheese, almonds and butter. Spoon over dough. Bake, uncovered, 30-35 minutes or until crust is golden brown and filling is bubbly.

CHICKEN OR TURKEY AMANDINE

Steps:

• 1. Melt 1/4 cup of butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
• 2. Add the wine, salt, and pepper to the white sauce. Stir well. Gradually stir about 1/4 of the hot mixture into the egg yolks. Then add the egg yolks to the hot mixture, stirring constantly. Cook over medium heat for 2 minutes, stirring constantly.
• 3. Add the diced chicken or turkey, peas, and 2 tablespoons to the white sauce in the saucepan. Cook over medium heat for 2 to 3 minutes or until thoroughly heated.
• 4. Pour the chicken/turkey mixture into an ungreased 1 1/2 quart baking dish. Sprinkle the top with the remaining almonds and the breadcrumbs. Dot with 1 tablespoon butter, and sprinkle with Parmesan cheese.
• 5. Broil 6 inches from heat for 1 to 2 minutes, or until lightly browned. Enjoy!

CHICKEN AMANDINE

Steps:

• On waxed paper, mix flour, salt, and pepper; use to coat chicken breasts.
• In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine or butter, cook chicken breasts until browned and fork-tender, about 10 minutes.
• Remove chicken to platter.
• In same skillet over medium heat, in 1 more tablespoon hot margarine or butter, cook almonds until lightly browned.
• Stir in lemon juice.
• Spoon sauce over chicken.
• Garnish with parsley sprigs.

THE ABSOLUTE BEST CHICKEN OR TURKEY WITH MARINADE

Steps:

• Mix all ingredients in a bowl or ziplock bag. Add chicken or turkey. Marinate over night. Remove from fridge 30 minutes before cooking. I usually cut the chicken or turkey into 1 1/2 - 2 inch cubes before marinating.

CHICKEN CRESCENT AMANDINE

Steps:

• In large saucepan, combine the soup, Miracle Whip, sour cream and onion. Stir in the chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly. , Pour into ungreased 13x9-in. baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture. Combine cheese and almonds; sprinkle over the dough. Drizzle with butter., Bake, uncovered, at 375° for 20-25 minutes or until crust is a deep golden brown. Serve immediately.

TURDUCKEN (A CHICKEN IN A DUCK IN A TURKEY)

Steps:

• Debone the birds:.
• If it is your first time deboning a fowl, you might want to practice first on the chicken rather than the turkey since mistakes will be hidden inside the bigger birds.
• Rinse the turkey and remove the neck and any giblets.
• Place the turkey, breast side down, on a clean flat surface.
• Cut through the skin along the length of the spine.
• Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side.
• Toward neck end, cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade.
• Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.
• Continue separating meat from frame, working toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving it with the bone.
• Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side). Keep the leg attached to the meat.
• Repeat boning procedure on the other side of the bird.
• Carefully remove the carcass and use it to make stock for your gravy and stuffing. To make stock, put the turkey carcass in a large pot and cover with water. Bring to a boil, then simmer on low heat. You can also place it in a large crock pot.
• You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Put the boned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out. Place it in the refrigerator.
• Repeat the deboning process on the duckling and the chicken, but debone both stumps of wings and leg drumsticks. Cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed. (Since they have little meat, you can cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact.
• Trim excess skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that should be saved to render fat to be used later for making gravy. You can completely remove the skin from the chicken, but keep some duck skin which adds flavor.
• At least 10 to 11 hours before dinner, assemble the Turducken.
• Mix together the seasonings in a small dish.
• Spread the turkey, skin down, on flat surface, exposing as much meat as possible.
• Rub 3 tablespoons of seasoning mix evenly on meat.
• Spread some of stuffing over the turkey in an even layer approximately 3/4 inch thick.
• Place duck, skin down, on top of stuffing.
• Season exposed duck meat with about 1 tablespoons of seasoning mix.
• Spread more stuffing in an even layer (about 1/2 inch thick) over the duck.
• Arrange the chicken, skin down, evenly on top of the stuffing.
• Season chicken meat with seasoning mix.
• Spread remainder of your stuffing on top of chicken.
• With another person's help, carefully lift the sides of the layered birds, folding the sides of the turkey together.
• Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the "crack" in the back of the turkey so stuffing will not leak out when the bird is turned over.
• Since the turducken has no skeleton, it must be trussed up or it may fall apart in cooking.
• Tie 4-5 pieces of cotton string around the bird, widthwise to act as skeletal support.
• Turn the bird over and place in a roasting rack inside a large roasting pan so it is breast side up and looks like a "normal" turkey.
• Tie the legs together just above the tip bones.
• Cooking:.
• Heat oven to 225 degrees F.
• Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees, approximately 9 hours, though cooking times will vary depending on the size of the birds and amount of stuffing used. Rely on temperature and not time cooked for doneness.
• There will be no need to baste, but accumulated drippings may need to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Save pan drippings for gravy.
• Remove the turducken from the oven and let cool in the pan for an hour before serving. Make gravy according to your favorite recipe.
• To serve cut bird in half. Carve crosswise so each slice reveals all 3 meats and stuffings.