How To make Breast Of Chicken Perigourdine
4 Chicken Breasts, boned and
-skinned (can substitute -pheasant, grouse or any -game bird) 1/2 c Butter or Margarine
1 sm Mushrooms, can or 1 c fresh
1/4 ts Salt
1/3 c Flour
1 lg Chicken Broth, can
1 sm Cream, can, light
In frying pan on medium heat, brown breasts in butter. During the last few minutes of browning, add mushrooms and continue browning. Remove chicken. Stir salt and flour into drippings until blended. If too stiff, add 2 more T butter. Stir in broth and cream. Cook until thickened and smooth.
How To make Breast Of Chicken Perigourdine's Videos
சிக்கன் ராப் வீட்டில் செய்வது எப்படி? / Grilled Chicken Wrap in Tamil / Chicken wrap recipe in Tamil
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Chicken and bacon pie - the classic pub dish with Meadowland
Darren Baddick chef from the Williams Arms in Devon, talks us through this quick, simple and tasty pub classic dish of chicken and bacon pie. The chicken is locally sourced and cooked with Meadowland.
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Southern Fried Chicken with an Indulgent Truffle Topping.
SOUTHERN FRIED CHICKEN
1 Goosgnargh Chicken or Free Range Chicken cut for saut'e into 8 pieces.
200ml Sunflower Oil
Spice Ingredients, (don't worry if you haven't all the ingredients, just substitute with others, it still works):
1 tablespoon Paprika,
½ tablespoon Smoked Paprika
2 teaspoon Onion Salt
1 teaspoon Chilli Powder
½ teaspoon Celery salt
½ teaspoon Dried Sage
1 teaspoon Black Pepper
1 teaspoon Garlic Powder or salt
½ teaspoon Ground allspice
½ teaspoon Ground Oregano
½ teaspoon dried basil
½ teaspoon dried Marjoram
1 tablespoon Golden Granulated sugar
1 tablespoon Sea Salt
Coating Ingredients:
1½ Cups Plain flour.
½ Cup Sourdough crumb or Panko.
1 Egg (beaten)
Method:
Mix and Blitz all the spice ingredients.
Portion the chicken into 8 and put the seasoning directly onto the chicken and leave it in the fridge for a few hours.
Mix some of the spice with the flour, add the crumb and salt to taste.
Place a non stick or good roasting tray in the oven 180-200c with about 200ml of sunflower oil, then pass the chicken through the beaten egg and into the floured crumb and carefully put on a tray or plate.
Remove the tray from the oven with the heated Sunflower Oil, quickly but very carefully place the chicken good side down in the Hot Roasting Tray and place back in the oven. Turn after 10 minutes and they are ready after a further 20-25mins.
Remove the chicken from the oven and place on kitchen Paper then onto a plate, serve with homemade chips and Slaw or salad.
Truffle shavings added if you are treating yourself.
Perigord Black Truffle with Fried Eggs and exotic free range chickens.
A Black Truffle and fried egg recipe, the ultimate dish and the simplest. See the crazy exotic free range chickens that laid the wonderful eggs for the amazing tasting Perigord black truffles to be shaved onto. If only youtube supported smellie-vision!
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Watch chef David Richards of Sweets & Savories. This is an excerpt from Dining Chicago, which airs weekly in Chicago WJYS 62, in Chicago on Thursdays at 11PM. For more chef excerpts and Chicago Restaurant menus go to ChicagoRestaurant.com
Chicago's Restaurant Guide
Producer: David Lissner
Traditional Irish Pigeon recipe - Floyd on Britain & Ireland - BBC
Chef Keith Floyd is in Ireland to learn how to cook a delicious pigeon and cabbage dish. Great recipe idea from BBC classic cookery show Floyd on Britain and Ireland.