Chicken Waikiki Beach

A little retro, vintage recipe today. A tropical dish
with pineapple and green pepper in a 

sweet-and-pungent sauce.

Chicken Waikiki Beach is from the McCall's 

recipe card collection from 1973.

 Does anyone remember collecting these?
I still have mine, though I now keep them

in my antique file drawers.

 I had chicken breasts, but you can use any chicken
parts. I skinned them and left them bone-in.

 Shake the chicken in a bag with 1/2 C flour.

 Drain the pineapple chunks and add enough
water to measure 1-1/4 C.

 While you brown the chicken combine the sauce
ingredients in a medium pan.

 Bring to a boil, stirring for 2 minutes.

Put the browned chicken in a 9x13 casserole
and sprinkle with salt and pepper.

 Pour the cooked sauce over the top.
Bake for about 20-30 minutes.

 Cut up a large green pepper

 I reserve the pepper and pineapple in the
now-empty sauce pan until needed.

Take the chicken out of the oven after 20-30
minutes and add the green pepper and pineapple.

 Return to oven and bake another 20-30 minutes.
Until the chicken is done. Total time was about
45 minutes for me. It depends on  how big the
chicken pieces are. Breasts take less time.

 The sauce gives the chicken a nice glaze.

 Serve with rice

 and a spoonful of the sauce from the bottom.

Chicken Waikiki Beach

1 Chicken-cut up: 

(2 whole legs and 2 breasts, or

4 breasts; or your choice)

1/2 C flour

1/3 C vegetable oil

1 t salt

1/4 t pepper

Skin chicken, wash and pat dry with paper towels.

Coat with flour. Heat oil in a large skillet. 

Add the chicken and brown on all sides. 

Remove to a 9x13 pan. 

Sprinkle with salt and pepper. 

Pour sauce over chicken.

Sauce

1 can (20oz) pineapple in juice

1 large green pepper, cubed

3/4 C sugar (up to 1C)  

3/4 C cider vinegar

2 T cornstarch

1 T soy sauce

1/4 t ginger

1 chicken bouillon cube

Drain pineapple, pouring juice into 2-cup 

measure. Add enough water to make 1-1/4 C.

In a medium saucepan, combine the juice,

sugar, vinegar, cornstarch, soy sauce,

ginger, and bouillon cube; bring to a boil, stirring

constantly. Boil 2 minutes. Pour over chicken.

Bake @350, uncovered, 20-30 minutes. Add 

pineapple and green pepper. Bake 20-30 minutes

 longer. Serve with fluffy white rice.

Enjoy!

Links: Savvy Southern Style,
Stone Gable, No Minimalist Here,
Confessions Of A Plate Addict,
Between Naps On The Porch,
Common Ground, The Charm Of Home,
Rattlebridge Farm, My Romantic Home

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Oven Chicken Cacciatore

Chicken cacciatore with carrots, potatoes and

 sausage makes this a great one-pot complete 

dinner. It's a family favorite pot luck recipe 

from my nieces. It's so easy to put everything

 together and just pop it in the oven. 

I love dinners like this.

Everything is prepped ahead of time and it makes

 your whole house smell wonderful.

You can use any chicken pieces you want,
or use a whole cut-up chicken and increase

 the other ingredients depending on how many
 people you are feeding.

 No need to measure the seasonings,
just be generous.

 Add the cut-up vegetables.

 Combine the tomato sauce and water.

 Pour the sauce over.

Cover tightly with foil and bake for
1 hour at 350 then 1 hour at 275.

The chicken and sausage stewing in the 

tomato sauce gives it lots of flavor. 

Oven Chicken Cacciatore

2 large chicken breast halves 
or cut-up pieces, skinned

4 Italian sausage links, cut in half

4 carrots, peeled

4 potatoes, scrubbed not peeled

1 L yellow, red, or orange pepper

1 t Italian seasoning

1 t salt

1/2 t pepper

1  L can (16-oz) tomato sauce

1 can water

Lay the chicken in a 9x13 casserole. Sprinkle with 

about half of the seasonings. No need to measure.

 Add the sausage. Cut the vegetables into large 

chunks; add to the casserole. Sprinkle with the 

remaining seasonings. Combine the tomato sauce

 and water; pour over all and cover tightly with  

foil. Bake for 1 hour at 350 then reduce to 275

 and bake another 1 hour. To make serving easier; 

remove the bone from the chicken breast and

cut in half. Serve 1/2 chicken breast with

 sausage, vegetables, and plenty of sauce.

....4 servings....

Enjoy!

Link: No Minimalist Here,
Savvy Southern Style, Stone Gable,
Between Naps On The Porch,
Rattlebridge Farm, Common Ground,
My Romantic Home, The Charm Of Home,
French Country Cottage

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Chicken Breasts with Mushrooms and Cream

This is a delicious Julia Child recipe I first made

 many years ago when her cookbook 

Mastering The Art of French Cooking, Vol. 1 

was all the rage. It's called 

Supremes De Vilaille A Blanc

when made without the mushrooms and 

Supremes de Volaille aux Champignons 

with the mushrooms. Devine!

A few simple ingredients. Once you've mastered 

this technique it's really quite easy 

and quick to make. I'll go thru each step.

Flatten chicken slightly to a uniform thickness.

 Rub the chicken with drops of lemon juice.

 Sprinkle each side with salt and pepper.

 Heat the butter in a 10" skillet until foaming.

Stir in the minced shallots. 

Saute a minute without browning

(Can also use green onions).

Then stir in the mushrooms and saute lightly 

a minute or two without browning. 

Sprinkle with salt and pepper.

Add the chicken and turn to coat both sides

in the butter. Cover with foil.

Place in a hot 400 oven

 for about 12-15 minutes. Do not over-bake.

When the meat is springy to the touch it 

is done. If there is no springiness, 

it is overcooked.

 Remove the chicken to a platter and keep warm 

under the foil while you make the sauce.

 I return the platter to my turned off oven 

along with the dinner plates.

Leave the oven door ajar if it is still too hot.

 Make the sauce: Pour the broth and wine into 

the skillet and quickly bring to a boil.

 Boil on high heat until the liquid is condensed 

and syrupy .

Stir in the cream.

Boil down again

until it is thickened.

Remove from heat and taste for seasoning.

Add a few drops of lemon juice.

Pour the sauce over the chicken breasts.

 Sprinkle with 2T chopped fresh parsley.

Serve at once.

Serve with risotto or rice cooked in chicken broth, 

and buttered green beans, asparagus, 

artichoke hearts or creamed spinach. 

Enjoy!

Chicken Breasts with Mushrooms and Cream

Supremes de Volaille aux Champignons

4 boneless, skinless chicken breasts

1/2t lemon juice

5T butter

1T minced shallot

1/4 lb fresh mushrooms, sliced

salt & pepper as needed

1/4C chicken broth

1/4C white wine or vermouth

1C whipping cream

lemon juice as needed

2T minced fresh parsley

Rub the chicken with drops of lemon juice.

Season both sides with salt & pepper.

Heat the butter in a 10" skillet until

foaming. Add the minced shallots and 

saute one minute without browning. 

Then stir in the mushrooms and saute 

lightly for a minute or two without browning

Add the chicken and turn to coat both sides 

with the butter and cover with foil and place in

a 400 oven for about 12-15 minutes. Check

after about 10 minutes. Meat should spring

back when lightly pressed with your fingers.

Remove pan from the oven and place the

 chicken on a platter and tent with the foil 

to keep warm while you make the sauce.

Sauce

Pour the broth and wine into the skillet

and boil down quickly over high heat

until condensed and syrupy. Stir in the cream

 and boil down again until thickened slightly.

Off heat taste carefully for seasoning

Add a few drops of lemon juice.

Pour the sauce over the chicken and

sprinkle with parsley, and serve at once.

Viola!

Bon Appetit!

Links: Savvy Southern Style,
Stone Gable, No Minimalist Here,
Between Naps On The Porch,
Designs B y Gollum , The Charm Of Home

Read More

Baked Sour Cream Parmesan Chicken

soup-er easy, soup-er yummy chicken

Served over wild rice blend with oven roasted 

asparagus and sauteed mushrooms.

 Lay the chicken breasts in a sprayed casserole and 

season with onion and garlic powders, s&p.

Cut large breasts in half for easier serving.

Combine the soup and sour cream.

 Spread the mixture over the chicken.

Sprinkle the top with shredded Parmesan

and bake @375 for 40-45 minutes.

Toss fresh asparagus with a little olive oil

 in a small baking pan and sprinkle with salt&pepper. 

Add to the oven the last 15-20 minutes.

Meanwhile saute the sliced mushrooms in butter 

and sprinkle with salt&pepper. 

To plate: serve with wild rice blend, chicken, 

sauce and top each serving

with mushrooms and asparagus spears 

~~~~~~~~~~~~~~~~~

Baked Sour Cream Parmesan Chicken

4 boneless chicken breasts

   Onion powder, about 1/2t

   Garlic powder, about 1/2t

   Salt & Pepper

   1 can Cream of Chicken soup

   1 C sour cream

 1 C (4 oz) shredded Parmesan cheese

  1 C (4 oz) mushrooms, sliced, 

          seasoned and sauteed in butter

 8-12 asparagus spears, oven roasted

          the last 20 minutes
Uncle Ben's Wild Rice Mix                                         

 Cut chicken breasts in half if large and arrange in

 a greased 9x13 casserole. Sprinkle with seasonings.

 In a bowl, combine the soup and sour cream. 

Spread over the chicken,. Sprinkle with the cheese.

 Bake 375 for 40 minutes, until cheese is golden.

 Remove and garnish each serving with 

mushrooms and asparagus spears.

4-6 servings

Enjoy!

Links: My Romantic Home,
Designs By Gollum, Common Ground,

The Charm Of Home

Read More