Chicken In Tomato Basil Cream

  • 1 tbs butter or margarine
  • 1/2 C finely chopped onion
  • 1 can (14 oz.) plum tomatoes, coarsely chopped
  • 1/2 C heavy or whipping cream
  • 1/2 C thinly sliced fresh basil leaves
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 6 boneless skinless chicken breast halves
  • Heat oven to 450 F.
  • Heat butter in skillet over medium heat. Add onion and cook until
  • softened, 5 minutes. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5 to 10 minutes. Add cream and bring to boil. Boil until slightly thickened, 3 minutes. Stir in basil, salt and pepper.
  • Arrange chicken in shallow baking dish; pour sauce on top. Bake 20
  • minutes. Makes 6 (kinda small) servings.

Classic Southern Fried Chicken

  • One 4-pound chicken, cut into 8 pieces
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon seasoned salt, such as Lawry’s
  • 1 teaspoon seasoned pepper, such as Lawry’s
  • 24 ounces solid vegetable shortening, such as Crisco
  • Pat the chicken pieces dry and line a baking sheet with wax paper.
  • In a large bowl, whisk the eggs with the milk. Add the chicken. In another bowl, whisk the flour with the seasoned salt and seasoned pepper.
  • Dredge the chicken in the seasoned flour and transfer to the baking sheet.
  • In a 12-inch, cast-iron skillet, heat the vegetable shortening to 365°.
  • Add all of the chicken and fry over moderate heat, turning occasionally, until deeply golden brown and an instant-read thermometer inserted nearest the bone registers 170°, 20 to 24 minutes.
  • Drain the chicken on paper towels and serve right away

Recipe Courtesy of Food and Wine 

Mama’s Fried Chicken

  • 1 (3- to 4-pound) whole chicken, cut into pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups buttermilk
  • Self-rising flour
  • Vegetable oil
  • Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours.
  • Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.
  • Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°. Add chicken, a few pieces at a time; cover and cook 6 minutes.
  • Uncover chicken, and cook 9 minutes.
  • Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary.
  • Drain on paper towels.

Recipe Courtesy of My Recipes 



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