1 Chicken breast, grilled
1 C. Dry Marsala wine
1/2 C. (1 stick) butter
pinch of salt
pinch of black pepper
1/2 C. Mushrooms, sauteed

Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70%.
Several Tbsp. at a time, stir in butter until sauce is creamy.
Add hot sauteed mushrooms.
Pour sauce over grilled chicken before serving.

Servings: 1

1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts or meat of choice

Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except chicken in food processor.
Puree until smooth.
Spread mixture over chicken breasts and refrigerate at least one hour, up to 24 hours.

3 pounds chicken wings
1/2 cup butter or margarine
1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/2 teaspoon dry mustard

Arrange wings in shallow baking pan.
Heat butter, soy sauce, sugar, water and mustard until butter and sugar melt. Cool; pour over wings and
marinate at least 2 hours, turning once or twice.

Bake in same pan at 375: for 1-1/4 to 1-1/2 hours, turning occasionally.

Drain on paper towels.

35 Chicken wings -- tips removed
1 Stick butter
1 cup Brown sugar
1/2 tablespoon Sauce
1/2 cup Dry red wine
2 teaspoons Dry mustard
2 large Garlic cloves -- crushed
1/4 cup Fresh lemon juice
Fresh ground pepper to tast

*Requires marinating and long cooking time but it is simple.

Place chicken wings, disjointed, in large flat pan.
Combine other ingredients and pour over chicken.

The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings.
The most successful wings served up here in Buffalo are what they call "Grade A Grinders." Fresh wings that are very large and meaty.
Usually, you cannot get them in a frozen package, but can get them from a poultry dealer.
Once you find them make sure they are absolutely fresh.
Wash them in cold water, split them at the joint and remove the tips.

3 pounds chicken wing
3 tablespoons brown sugar
2 drops Worcestershire sauce
4 cups ketchup
1 onion

Cut off the small piece of the chicken wing and the bony part so you have only the meaty part. Mix the ketchup, onion (cut up), brown sugar and sauce together.
Dip wings in the sauce.

Put on cookie sheet.
Bake at 350 degrees for about 1 1/2 hour. If you have extra sauce, cook in saucepan until thick.

Serves 12

12 Chicken wings -- tips removed
5 Bay leaves -- crumbled into bits
3/4 teaspoon Caraway seeds
1/2 To 3/4 tsp. cayenne pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Ground coriander
4 Garlic cloves -- finely
1 1/2 teaspoons Dry mustard
2 teaspoons Paprika -- preferably
3/4 teaspoon Dried thyme leaves
1/2 teaspoon Salt
2 tablespoons Brandy
2 tablespoons Fresh lemon or lime juice

2 1/2 pounds chicken wings
1 env taco seasoning mix *
2 cups dry bread crumbs
1 jar (16oz) taco sauce **
* 1-1/4 oz Old El Paso
** Old El Paso

Remove wing tips and discard. Cut wings at joint. Combine bread crumbs and taco seasoning mix; mix well.
Preheat oven to 375. Dip each chicken piece in taco sauce then roll in bread crumbs; coat thoroughly.
Place on lightly greased baking sheet.

Bake for 30-35 mins.

Serving Size : 10

15-20 cut up chicken pieces
1 can cream of chicken soup
1 can cream of celery soup
1 green bell pepper
1 red or yellow pepper
1 can water

Wash chicken. Season with pepper and your favorite seasoning salt. (McCormick's.)
Refrigerate chicken overnight allowing seasonings to soak throughout.
Cut up peppers into slices and set aside.
Mix soups and water in bowl. Add peppers and pour over chicken.

Bake at 350 degrees for about 1 hour and 15 minutes.

NOTE: The broth from this dish may be used as gravy for dressing.

1 bottle of any BBQ sauce
1 small can frozen orange juice (undiluted)
6 Tbs. brown sugar
1/4 C. red wine
2-3 lb. wings

Directions
Mix together BBQ sauce, orange juice, brown sugar and wine. Set aside. Cut wings at the “elbow.”
Dip pieces in sauce and lay in a Pyrex dish or a stainless steel baking pan. You can layer them.
Pour any remaining sauce over all and bake uncovered at 375 degrees for 1-1 1/4 hours.
These are terrific as leftovers so don't think you are making too many.

Ingredients
1 bottle of any BBQ sauce
1 small can frozen orange juice (undiluted)
6 Tbs. brown sugar
1/4 C. red wine
2-3 lb. wings

Directions
Mix together BBQ sauce, orange juice, brown sugar and wine. Set aside. Cut wings at the “elbow.”
Dip pieces in sauce and lay in a Pyrex dish or a stainless steel baking pan. You can layer them.
Pour any remaining sauce over all and bake uncovered at 375 degrees for 1-1 1/4 hours.
These are terrific as leftovers so don't think you are making too many.

www.recipes4living

6 boneless skinless chicken breast halves (1-1/2 pounds)
1/4 cup vegetable oil, divided
1 medium onion, sliced
4 cups chopped fresh tomatoes
2 celery ribs, sliced
1/4 cup water
1/4 cup sliced stuffed olives
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh mushrooms, sliced

In a skillet, brown chicken on both sides in 2 tablespoons of oil.
Remove and set aside.

Creamy Roquefort Dip Ingredients:
1/2 cup Roquefort cheese, crumbled
3 tsp cream cheese, softened
1/2 cup mayonnaise
1 Tbsp lemon juice
1 Tbsp wine vinegar
1/2 cup sour cream
12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce

Preparation:

In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours.

Using a fryer or a large pot, heat oil to 350° F. Deep fry the wings until golden and crispy, approximately 10 minutes.

Easy Chicken Pot Pie

1/2 package refrigerated piecrusts -- (15-oz.)
1 can cream of chicken soup with herbs -- (10 3/4-oz.)
3 cups chopped cooked chicken*
3 cups frozen peas and carrots
1 cup low-sodium chicken broth
3/4 cup buttermilk
1/4 cup dry white wine
1 1/2 tablespoons cornstarch

Preheat oven to 400°. Unroll piecrust on a lightly floured surface; roll into a 14- x 12-inch rectangle.

Stir together soup and next 6 ingredients in a medium bowl. Pour into a lightly greased 11- x 7-inch baking dish.

For the Sauce:
1 cup Greek yogurt
1/4 cup crumbled blue cheese (Bobby likes cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground pepper

For the Wings:
Peanut oil, for frying
1 1/2 cups all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons ancho chili powder
1 1/2 teaspoons garlic powder
3 pounds chicken wings, split at the joint, tips removed
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chiles in adobo sauce

2 whole chicken breasts, boned
1 can cream of chicken soup
1/4 c. dry sherry
2 tbsp. butter or margarine
2 green onions with tops, finely chopped
1 tsp. curry powder
1 tsp. salt
Dash of pepper
Fluffy rice

Cut chicken into small pieces, place in crock pot. Add all remaining ingredients except rice. Cover and cook on high setting 2 1/2 to 4 hours.
Serve over hot rice.

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold butter, cubed
6 to 8 tablespoons cold water

Filling:
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup half-and-half cream
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2-1/2 cups cubed cooked chicken
2 cups fresh or frozen peas
2 medium potatoes, cut into 1/2-inch cubes
3 medium carrots, thinly sliced
1/4 cup chopped onion
1 teaspoon milk

Directions

In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs.

1/3 cup(s) all-purpose flour
1/4 tsp table salt
1/8 tsp cayenne pepper
3 oz buttermilk
1/2 cup(s) cornflake crumbs
1 pound(s) Chicken, breast, raw, without skin & bone, four 4-oz pieces

Instructions
Preheat oven to 365ºF. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.
Combine flour, salt and cayenne pepper together in a medium-size bowl.
Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
Roll chicken breast halves in flour mixture and evenly coat each side.

12 Chicken wings -- tips removed

Marinade-----
1/3 cup Chili sauce
1/4 cup Orange marmalade
1 tablespoon Red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Garlic powder
1/4 teaspoon Prepared mustard

Cut each wing in half; place in large resealabe bag.
Add marinade ingredients; seal bag. Turn bag to coat wings.
Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally.
Heat oven to 375 degrees.

Drain chicken, reserving marinade. Place chicken on broiler pan.

1 tsp finely grated lemon peel
2 tbsp fresh lemon juice
2 tbsp chopped fresh oregano
1 tbsp reduced-sod soy sauce
2 garlic cloves, minced
1 tbsp olive oil
8 chicken drumsticks

Combine all ingredients into a large resealable plastic bag. Turn bag to coat chicken.
Marinate in refrigerator at least 2 hrs or up to 2 days turning occasionally.
Prepare grill to medium high heat.

Grill chicken until cooked through and golden brown on all sides turning frequently about 30 mins.

Serves 4

1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste

Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours.
Serve over rice, pasta, or as sandwiches

1 tablespoon margarine or butter
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 teaspoon chili powder
1/4 teaspoon ground sage
1/2 cup catsup
2 tablespoons water
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon bottled hot pepper sauce
1/4 teaspoon cracked black pepper
6 chicken legs (thigh-drumstick piece) (about 2-1/2 pounds total)

Directions
For sauce, in a saucepan melt margarine or butter. Add onion, garlic, chili powder, and sage.

12 boneless, skinless chicken thighs, cut into 1-inch pieces
2 14.5 oz cans tomatoes with Italian herbs
2 cups cubed zucchini
1 cup pearl onions, peeled or some chopped onions
1 cup baby carrots
2 tablespoons tomato paste
4 cloves garlic, chopped or 1/2 t garlic powder
1 teaspoon brown sugar
1 teaspoon red pepper flakes

Combine all ingredients in crockpot. Stir to mix.

Cook on low setting 6 to 10 hours or until done. Serve over pasta.

Recipe-Krazy

Chicken Under a Brick

Chicken cooked under a brick or you can use a cast iron skillet as a weight.

3 pound chicken, backbone removed
1/2 tsp crushed red pepper
1 tsp dried oregano
1 tsp salt
1/4 cup olive oil
1 tsp minced garlic
1 tsp sweet smoked paprika
1 tbs lemon juice

Combine all ingredients except chicken, mix well. Place chicken breast side up on a rimmed baking sheet. Flatten, folding wing tips under and arranging thighs next to the breasts. Slash the breast twice and the legs and thighs once 1/2" deep.

4 boneless skinless chicken breasts, each cut into 3 strips
1/2 tsp salt
1/4 cup olive oil
4 large cloves garlic, chopped
Pepper
Handful of minced basil
Juice of 2 limes

Combine all ingredients except chicken in a plastic bag. Add chicken, seal bag, and refrigerate 4 hours. Heat grill.
Place chicken strips on grill rack and cook until thoroughly done.

Makes 4 Servings

1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
8 chicken breast halves; skinned (6 oz each) 1 1/2 cups low-fat buttermilk
1/2 cup dry bread crumbs
1/2 cup yellow cornmeal
vegetable cooking spray

Combine first 7 ingredients in a small bowl stir well. Rub chicken with 3 tablespoons spice mixture. Set remaining spice mixture aside. Place chicken in a 13 x 9-inch baking dish let stand 10 mins. Pour buttermilk over chicken turning to coat.

Vegetable oil spray
1 (2 to 3 lb) frying chicken, cut into serving pieces, skinned, all
visible fat removed
1 c skim milk
1 c Corn Flake crumbs
1 tsp rosemary
1/2 tsp black pepper, freshly ground

Preheat oven to 400 degrees.
Line a baking pan with foil and lightly spray foil with vegetable oil. Rinse chicken and pat dry. Set aside.
Pour milk into a shallow bowl. Combine Corn Flake crumbs, rosemary and pepper in another shallow bowl. Dip chicken pieces first into milk and then into crumb mixture. Allow to stand briefly so coating will adhere.

2-1/2 to 3 pound fryer chicken, cut up
1/2 cup oat flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup cooking oil
3 tablespoons dry onion soup mix
1 cup sour cream
1/2 cup heavy cream

Mix flour, salt and pepper. Dredge chicken through flour mixture.
Heat oil in skillet over medium heat. Add chicken and brown on all sides.
Place browned chicken in 13x9x2-inch pan. Combine soup mix, sour cream and milk in small saucepan.
Cook over low heat until hot. Dont boil.
Pour over chicken. Cover and bake in moderate oven (350 degrees) 1 hr or until tender.

Yield 4 servings

1/4 cup Lime Juice
1/4 cup Vegetable Oil
1/2 cup Crushed Red Pepper Flakes Or To Taste
10 Chicken Wings (About 2 Lbs)
2 tablespoons Butter Or Margarine
1/2 cup Blue Or Yellow Cornmeal
2 tablespoons Unbleached All Purpose Flour
1/2 teaspoon Salt
1/2 teaspoon Ground Cumin
1/8 teaspoon Pepper
Blue Cornmeal Chicken Wings Mix

Combine lime juice, oil and red pepper flakes in a large glass bowl.
Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off
discard excess skin.

12 Chicken wings -- about 2 lb
2 tablespoons Margarine or butter -- melted
2 tablespoons Bottled hot pepper sauce
1 teaspoon Paprika
Salt
Pepper
Blue cheese dip
Celery sticks

Preheat broiler. Meanwhile, rinse chicken wings and pat dry with paper towels. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces.

Place chicken pieces in a shallow, nonmetal pan pan.
Add butter, pepper sauce, and paprika together in small bowl .
Pour over chicken wings, stirring to coat.