Ethnic Chicken

This was inspired by Chef Todd – yes… one of those infomercial chefs.  Please note:  These recipes have been created, but have not yet been tested.  Anyway, the idea is valid:

1. Sear your chicken in a hot skillet with 1 TBL butter, 1 TBL safflower oil, and 1/2 tsp salt and 1/2 tsp pepper.
2. Set chicken aside and add Step 3 ingredients to the skillet.

French Chicken

3. Add 1 TBL butter and 1 TBL flour and stir to mix
4. Add 1/2 Vidalia onion, sliced thinly, and continue to stir to create a roux
5. Add 1/4 C chicken stock and stir until your roux is smooth
6. Add 1 C white wine and stir until simmering
7. Add 1/4 C thin egg noodles
8. Stir until the noodles are nearly done
9. Add a splash of cream (about 1 TBL) and stir to mix
10. Nestle your chicken back into the pot, bring back to a simmer, then serve

Spanish Chicken

3. Add 1 TBL butter and 1 diced potato to the pan
3. Optionally, you can add 2 TBL uncooked rice and 1/2 C chicken stock
4. Cook until potato starts to color, then add one sliced red onion
5. While that cooks, slice one red bell pepper
6. Optionally add mushrooms
7. Add 1/2 C chicken stock and stir to combine
8. Nestle your chicken back into the pot, bring back to a simmer, then serve

Hawaiian Chicken

3. Deglaze your pan with 1/4 C each soy sauce, brown sugar, and pineapple juice
4. Bring up to a simmer and cook to reduce to about half.
5. Meanwhile, add 1 tsp ground ginger and 1 TBL ketchup
6. When the mixture starts to get thick, add 1 C chopped pineapple
7. Nestle your chicken back into the pot, bring back to a simmer, then serve
8. Garnish with chopped cilantro

Italian Chicken

3. In a separate pot, boil water and add 1/2 C penne pasta – cook al dente then strain and set aside
4. Deglaze your pan with 1/2 C white wine
5. Add 1 can tomato sauce (or canned spaghetti sauce)
6. Add 1 TBL scallions and 1 TBL dried oregano
7. Add 1 can (drained) diced tomato or tomato pieces
8. Optionally put in thin slices of Italian sausage
9. Nestle your chicken back into the pot, and distribute your pasta around the chicken in the juices.
10. Sprinkle grated Parmesan across the meat and pasta
11. Bring back to a simmer, then serve
12. Garnish with chopped parsley

Asian Chicken

3. In a separate pot, cook rice and set aside
4. Deglaze your pan with 1/4 C soy sauce and 1/4 C sake, rice wine or mirin
5. Add 1/4 teriyaki sauce, 1/4 C brown sugar, 1 TBL fresh grated ginger and more sake or mirin
6. Add 1/4 C each small broccoli florets, sliced red bell pepper and Shitake mushrooms
7. Cook to reduce, meanwhile, cut fresh chives in 1/2 inch pieces on the bias (whites and greens) – set aside
8. Nestle your chicken back into the pot, and bring back to a simmer
9. Plate on top of cooked rice
10. Garnish with sesame seeds and chives

Chicken Stroganoff

3. Add 1 TBL butter and 1 TBL flour and stir to mix
4. Add 1/2 Vidalia onion, sliced thinly, and continue to stir to create a roux
5. Add 1/4 C veal or beef stock and stir until your roux is smooth
6. Add 1/2 C more stock, 1/2 C water, and add 1/4 C thin egg noodles
7. Stir until the noodles are nearly done
8. Add a splash of cream (about 1 TBL) and stir to mix
9. Cut your chicken into strips AGAINST the grain
10. Nestle your chicken back into the pot, bring back to a simmer, then serve