| Name: | Grilled Apple Curry Chicken |
| Submitted By: | Donna H. |
| Ingredients: | 1 (8 ounce) jar Crosse
and Blackwell Apple Curry Chutney 1/4 cup Apple Flavor Libby's Juicy Juice 100% Juice 2 cloves garlic, peeled 1 teaspoon curry powder 1 pound boneless, skinless chicken breast halves 1 (9 ounce) package Buitoni Linguine, prepared according to package directions 2 Tbsp. chopped fresh parsley (optional) |
| Directions: | 1. Combine chutney, apple juice, garlic and curry powder in food processor or blender; cover. Process until smooth. Reserve 1/3 cup. 2. Grill or broil chicken, brushing frequently with remaining chutney mixture, until chicken is no longer pink in center. Slice chicken (long strips) ; place on top of pasta. Spoon reserved chutney mixture over chicken; sprinkle with parsley. Makes 4 servings. |
| Notes: | Apple curry chutney and curry powder moistened with apple juice season this tender chicken breast served over pasta. Sprinkles of crisp minced parsley make an appealing plate. Prep time: Aprox. 10 Minutes. Cook Time: Approx. 10 Minutes; Ready in: Approx. 20 minutes. |
| Name: | Country French Chicken |
| Submitted By: | Donna H. |
| Ingredients: | 2 tablespoons (2 turns around the pan in a slow
stream) extra-virgin olive oil Coarse salt and pepper 2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks 2 tablespoons butter 2 shallots, chopped 3 small carrots, peeled and thinly sliced 10 creminis, finely chopped 4 sprigs fresh tarragon, leaves removed and chopped to about 2 tablespoons A handful flat-leaf parsley leaves, chopped 1 cup dry red wine 1 (32-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree |
| Directions: | In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate. Return pan to stove and reduce heat to medium. Add butter to the pan and saut‚ the shallots, carrots, and mushrooms. Saut‚ for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear. Serve chicken with Herb and Butter Noodles and Sugar Snap Peas. |