Homemade Chicken Kiev Recipe - Laura Vitale - Laura in the Kitchen Episode 884
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Marinade - Lemon Herb Marinade Recipe
This wonderful all purpose marinade uses lemon, garlic, and olive oil for its base.
It is perfect for marinating any type of seafood, such as shrimp scampi and works great as a base for grilled Mahi Mahi or your favorite tilapia fish recipes.
Use it on chicken or pork to brighten up the flavors while grilling.
Just soak your meat of choice in the marinade for 30 minutes and prepare as desired.
You'll find this an indispensable recipe in your kitchen.
Marinade Recipe:
1/2 cup cilantro leaves, parsley or tarragon
1 lemon
1/8 cup white wine, optional
3/4 cup olive oil
1 teaspoon garlic puree or 1 clove minced garlic
Roughly chop the cilantro and carefully remove the zest (outer yellow peel from the lemon). The zest adds a lot of flavor to this marinade.
Next, cut the lemon in half and add lemon juice to a mixing bowl. Add the wine, chopped cilantro and lemon zest, followed by the garlic.
Slowly pour the olive oil into the marinade and whisk quickly until it starts to thicken. This is called an emulsion.
When the marinade has thickened, let it sit about 30 minutes and then pour it over your meat.
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Rosemary Lemon Chicken Breast Recipe - NoRecipeRequired.com
Here is a very simple recipe for Rosemary Lemon Chicken. I am using boneless skinless chicken breasts, because they are super quick and easy and readily available. However, you could do the same recipe with chicken breasts still on the bone.
The combination of lemon and rosemary is a classic one, and gives the chicken a nice tangy, herb flavor that pairs really well with just about any side dish or vegetable. Because the chicken breasts are thin I'm able to get them full cooked on the stove top, all in one pan, but for thicker cuts, you can pop them in the oven after searing and bake them off.
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Il pollo al forno in un 2 stelle Michelin francese con Giuliano Sperandio - Le Clarence**
???????? Giuliano Sperandio è lo chef in copertina del numero 45 della rivista ItaliaSquisita ???? ????
Diffuso in tutte le culture del mondo, il pollo al forno è per le famiglie francesi un vero e proprio piatto culto. Per scoprirne i segreti siamo stati a Parigi all'interno del ristorante due stelle Michelin Le Clarence, ospiti di Giuliano Sperandio. Lo chef di origini liguri, già protagonista in coppia con Mauro Ricciardi della ricetta originale del pesto, lavora da anni in Francia insieme a Christophe Pelé proponendo una cucina contemporanea, senza menu, frutto di pura creatività e dei migliori ingredienti di stagione. Lasciamoci condurre dalla sua grande professionalità e ironia alla ricerca del pollo arrosto perfetto, senza dimenticare l'indispensabile contorno: patatine fritte con salsa bernese!
Ricetta della salsa bernese 2:46
Ricetta delle patatine fritte 5:57
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Chicken or Turkey a la King with CookingAndCrafting
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I used to love when they served chicken ala king at the hospital I worked at. Using this recipe, I bumped it up a bit, and it is delicious!
1/4 c. butter or margarine
1/4 c. flour
1 tsp. salt
Dash of white pepper - I ended up adding a LOT more pepper
1 c. chicken broth
1 c. evaporated milk
1 10-oz. package of frozen peas and carrots, thawed and drained, optional
3-4 c. cooked chicken, diced (replace with your leftover turkey!)
I also added in:
1 c. of onions
1/2 c. mushrooms
3 Tbsp. pimientos
and about 1-1/2 tsp. of onion powder
Melt butter in skillet and saute your onions if you decide to add them. Blend in flour, salt and pepper. Slowly add the chicken stock, evaporated milk, peas, carrots, mushrooms, pimientos and chicken. Cook 4-5 minutes or until thickened. Serve hot. Yield: 4-6 servings.
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Easy Lemon Chicken Potato Casserole
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Here's the recipe:
Ingredients
2.5 cups condensed cream of mushroom OR cream of chicken soup (the equivalent of 2 cans)
1/2 cup milk
1.5 lbs. Yukon gold potatoes, very thinly sliced (no thicker than 1/8)
2 cloves garlic, minced
1 small white onion, peeled and thinly sliced
1.5 lbs. boneless, skinless chicken breasts
salt and freshly-ground black pepper
1 lemon, thinly sliced and halved (into half coins)
(optional garnish: chopped fresh parsley or fresh thyme)
Method
Preheat oven to 425 degrees F.
Add condensed soup and milk to a saucepan and whisk to combine. Heat over medium-high heat until simmering, stirring frequently. When it reaches a simmer, remove from heat and set aside.
Meanwhile, in a separate large mixing bowl, add potatoes, onion, garlic, and chicken. Pour in the condensed soup mixture, along with a generous pinch of salt and pepper, and gently toss to combine until the potato and chicken mixture is evenly coated.
Transfer mixture to a 9 x 13 baking dish. Tuck lemon wedges into the mixture randomly. Then cover the top of the pan with aluminum foil.
Bake for 1 hour or until the potatoes are tender. Carefully remove the foil, and change oven to the high broil setting. Broil the casserole for an extra 2-3 minutes to crisp up the top, watching very carefully so that it does not burn.
Remove pan from oven and serve warm.
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and his own line of sauces across America.
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