New York Chicken Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat the olive oil in a skillet over high heat. Cook the garlic in the hot oil until fragrant, 2 to 3 minutes. Season with the rosemary, salt, and pepper. Add the chicken to the skillet and cook until completely browned, about 5 minutes per side; transfer the chicken to a 9x13-inch baking dish, reserving the pan drippings.
• Stir the cream cheese, cream of mushroom soup, white wine, and the drippings from the skillet together in a bowl; pour over the chicken.
• Bake in the preheated oven until the chicken is cooked completely and no longer pink in the middle, 45 to 50 minutes.

Steps:

• Pound the chicken flat, to the size of the bun.
• Cook the chicken and the bacon (separatly).
• Toast the bun.
• Stack the chicken, bacon and cheeses on the bun and top with ketchup for kids or hot sauce for adults.

Steps:

• In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
• In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
• Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
• When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
• If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
• Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
• Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

Steps:

• PASTRY:.
• Crumble salt, flour, and butter.
• Add water and milk one tablespoon at a time.
• Stir lightly until dough clings in a ball.
• This should be enough for 2 pie shells,or what you can do is just let the dough sit and use a 9x13 pan and put dough on top.
• FILLING:.
• Sauté celery, onions, garlic, oregano, parsley,sage and butter together.
• Add flour to make a paste.
• Add buttermilk, Worcestershire Sauce,and bouillon cubes.
• Cook until thickened.
• Add vegetables and meat. Stir in bacon bits.
• If using pie shells, fill pie shells, and cover with remaining dough and back at 375°F for 20-25 minutes.
• If using a 9x13-inch pan, pour the veggie/meat mixture in the pan, and then cover with a layer of dough.
• Bake at 375°F for 20-25 minutes.