"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success."
Gorgeous roasted chicken in an amazing lemon butter sauce seasoned with thyme and lavender. Sure to 'wow' and delight your friends and family. Plain white or aromatic rice would make a wonderul side sure to showcase the delicious sauce. Bread, salad and a nice white wine would make this meal complete and rival a meal from any five star restaurant.
From "Gabriella's Gastronomy" section of Splendid Palate. The recipe is copyrighted by the Splendid Palate 2002.
This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant. I begged the chef for this recipe and he very reluctantly gave it to me! I just made it for dinner tonight and couldn't wait to post this to share it with all of you!
Beautiful and delicious, this incredibly moist roasted Chicken puts Kenny Roger's Roasters, Boston Market, and other rotisserie style chickens to shame! Please don't let the word "overnight" mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!
This is the BEST gumbo I have ever had. (No okra!) Hearty and classic. If you can't find andouille, use a good smoked sausage or kielbasa. The gravy is so rich, have lots of bread to sop it up. A friend gave me this recipe, so I don't know the origin.
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style Sesame Chicken.
This is my adaptation of an old recipe from Bon Appetit. Because the chicken has to marinate, and because I think it's best with dried rather than canned beans, it requires advance planning. But it's really quite simple and very good. It can be made with other chicken parts, but I like it best with chicken breasts. Note: Preparation time does not include soaking and cooking time for dried beans, but does include three hours for marinating chicken.
This is an easy way to make a chicken potpie-like dish minus the crust. Sauteed chicken breast is served over smashed baby red potatoes and is then covered with a cream sauce with carrots and peas added to it. Bake some biscuits to go along with this dish and you have comfort food to please everyone in your family.
WW-friendly adaptation of the delicious recipe posted by *Pamela* (Recipe #123104). Changed ingredients to reflect lower fat variations like changing chicken pieces to boneless chicken breast and changing/reducing butter to olive oil as well as reducing amount of meat per serving in order to be ww friendly. (5 ww points)