Family Favorite Chicken
Great tasting & super easy. Guests think you spent hours!
- 4 chicken breasts, boned, skinned & split
(also good with drumsticks & thighs), we usually cut the breast pieces into 2
- 6 slices Swiss cheese (you can also use gouda or muenster -
do not use cheddar in that it breaks down)
- 2/3 cup white wine (preferably a chardonnay) or water
(for creamier consistency, you can also use milk)
1 can cream of chicken soup (or celery, mushroom or asparagus, you choose)
- 1/4 lb. butter or margarine, melted
- 2 cups herb stuffing mix (dry)
Place chicken pieces in a 9x13 ungreased baking dish & top with cheese
Thin soup with wine or water.
Mix until smooth & pour over chicken & cheese.
Mix stuffing mix with melted butter or margarine & sprinkle over top.
Bake uncovered at 350° degrees F for 45 minutes.
Serves 6 to 8.
Ron's Favorite Fish Chowder
I saw this recipe years ago & it's always been a cold weather favorite! Looks complicated but it's really easy to prepare. Even better the second day.
2 bell peppers, 1 red & 1 green
2 medium onions
2 cloves of garlic
2 stalks of celery, chopped
2 tbsp. olive oil
2 potatoes, diced
1 ear of corn (kernels removed)
or 1 cup frozen or canned corn (not creamed)
1 - 28 oz. can of crushed tomatoes
3 cups water
1 cup white wine
1 1/2 lbs firm white fish (cod works well), cut into 1 inch chunks
1/2 lb medium shrimp
1/2 lb bay scallops (optional)
1/2 cup light cream or half
1/2 cup parsley flakes
1/2 tsp cayenne pepper (optional)
1/2 tsp orange zest
1/2 tsp Thyme
1/4 tsp Anise seed
1 Bay leaf
salt & pepper to taste
In a large Dutch oven, heat olive oil, then carefully add peppers, onions, garlic & celery. Sauté until limp about 10 minutes. Turn down heat & add tomatoes. Bring to a boil. Add potatoes & corn. Let simmer 20 minutes. Add water & wine.
Add orange zest, thyme, cayenne, anise seed &
bay leaf. Bring back to low boil & allow to simmer another 20 minutes or until potatoes are cooked through. This may be left to cool before finishing, flavors will intensify.
Add salt & pepper to taste.
About 30 minutes before serving, bring back up to boil. Add fish & shrimp. Boil about 10 minutes or until fish turns opaque white. Remove from heat. Add cream &
Let cool 10 to 15 minutes before serving.
Remember that when cooking with wine, use one that you would
actually drink as opposed to a so-called cooking wine. If it's not good enough
to drink on its own, it's not good enough to cook with.
Cheese gougere (recipe next page) or popovers.
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