|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Chicken Milanese |
|
Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken Milanese recipe on the web!!_ broiler-fryer chicken cut up (3 to 3 1/2 lb.) ___ flour _ tablespoon vegetable oil _ tablespoon butter or margarine _ teaspoon salt ___ teaspoon black pepper _ carrots medium, cut in 2-inch pieces _ rib celery cut in 1/2 -inch pieces ___ cup green onions sliced ___ cup water ___ cup white wine _ tablespoons tomato paste _ teaspoons chicken bouillon _ tablespoons white wine _ tablespoon cornstarch ___ teaspoon garlic powder _ tablespoons parsley minced _ to 3 teaspoons lemon peels grated Pat chicken dry and coat lightly with flour. In a pressure cooker over medium-high heat, brown half of the chicken pieces in oil and butter or margarine. Sprinkle pieces with half of the salt and pepper. Remove. Repeat process with the remaining chicken pieces. Return all chicken pieces to pressure cooker. Remove pan from heat. Add carrots, celery and green onions. In a small bowl, stir water, wine, tomato paste and bouillon until well blended. Pour over chicken and vegetables. Secure lid on pressure cooker according to manufacturer's directions. Cook over high heat until pressure regulator begins to rock gently. Adjust heat to maintain a slow, steady rocking motion (15 pounds of pressure). Cook for 8 minutes.* Remove from heat and let pressure drop of its own accord for 5 minutes, then place under cool running water according to manufacturer's directions. Transfer chicken and vegetables to a platter; cover and keep warm. Skim fat from liquid in pressure cooker. In a small bowl, stir wine, cornstarch and garlic powder until smooth. Stir into liquid in pressure cooker. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thick and shiny. Stir in parsley and lemon rind until blended. To serve, spoon some sauce over chicken and vegetables. Serve remaining sauce separately. Charleston Chicken Cheesy Garden Casserole Chicken And Vegetables Supreme Chicken Milanese Chinese Hens With Orange Rice Chutney Pork Chops Creole Fish Energy-Saving Roast Maria's Beef Stew Pork Saté Rack Of Lamb Reuben Meat Loaf Roast Pork Tenderloins With Apple Stuffing Runzas Salmon Crepes Salmon Steaks With Green Beans Almondine Saturday Night Stir-Fry Sausage And Hot Potato Salad Skillet Mostaccioli Spicy Beef Bake Stuffed Luncheon Lettuce Swedish-Style Pot Roast Tamale Corn Bread Pie Tangy Alsace Chicken Turkey Tonnato |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
