Cooking School

Chicken takes wing

Author: Canadian Living

Cooking School

Chicken takes wing

Recipes

Prosciutto Chicken with Orange Sauce
Lively Mediterranean tastes are featured in this dish, in which herbed chicken is napped with pan juices. Or grill the chicken and serve with sauce, as in the variation.

Chicken in Spicy Spinach Sauce
Bring the flavours of North India to your table with this chicken-and-vegetable dish. Garam masala is a ground spice mixture often used in Indian cuisine to add another layer of flavour. It is available in many supermarkets and all Indian grocery stores.

Poached Chicken Breasts with Dill Pickle Sauce
This sauce is inspired by Swedish cuisine, but the flavours are typical of those found in much of the Scandinavian and Baltic world. Poaching keeps the chicken breasts moist and tender.

Chicken with Cucumber Horseradish Sauce
Cucumber is often overlooked as a cooked ingredient in North America; however, it has been used as a lovely sauce component and cooked vegetable in Europe for centuries. This Russian sauce is wonderful with dark or white meat of chicken, and you can leave the skin on, if desired.

Chicken with White Wine and Fresh Herb Sauce
In this dish you can't beat the classic French home-style preparation – a simple, delicious butter sauce flavoured with fresh herbs and made from the reduced wine cooking liquid.

Stir-Fried Thai Chicken with Cashews and Basil
In Thailand many kinds of meat and seafood are stir-fried simply with chilies and aromatic Thai basil, but Italian basil makes a fine substitute. In Thailand this dish is usually fiery hot with chilies; we have tamed it here, but you can adjust it to your own taste. If raw cashews are unavailable, use roasted cashews and omit the skillet-toasting; add to pan 1 minute before sugar and lime juice.

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Cooking School

Chicken takes wing

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