What's your favorite chicken recipe?

My two fave recipes -

http://allthingsitalianinmt.wordpress.com/2008/08/...

http://allthingsitalianinmt.wordpress.com/2008/08/...

My favorite chicken is the roasted at high heat Wingettes. Sometimes I just salt 'n pepper them and other times sprinkle generously with Lemon Pepper. They cook in 20 to 25 minutes.

Also love Cuban Tamale Pie. Got the recipe from that Florida chef chick on Food TV Network.

I never get tired of good ole southern Chicken 'n Dressing. Love to eat it at covered dish suppers.

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Chicken Cordon Bleu

Chicken Kiev

Chicken Pot Pie

Chicken Salad

Roasted Whole Chicken

Chicken Cacciatore

Spicy Peanut Chicken with white rice...

I make my sauce in a food processor...

I don't measure, I just go by taste as you can make a little spicy or really spicy..

Peanut butter

Hot Chili Sauce

Sesame Oil

Honey

Little water if to thick

Slice or cube your chicken, Stir fry when no longer pink add your sauce to the chicken and serve with hot white rice and top with green onions and sesame seeds.

CREAMY CHICKEN POT PIE

A family favourite. Satisfies everyone and is indeed tasty and creamy.

Ingredients

10 tablespoons unsalted butter, sliced

1/2 cup all-purpose flour

3 cups chicken broth

1/4 teaspoon dried thyme

1 bay leaf

1 1/2 teaspoons shallots, minced

1/2 cup celery, diced

1/2 cup carrots, diced

1/2 cup fresh peas(or frozen)

1 cup fresh mushrooms, diced

1 1/2 cups idaho potatoes, diced

1 1/2 cups cooked chicken, diced

1 cup heavy cream

1 sheet frozen puff pastry, thawed and cut into 4 6-inch squares

1 egg, beaten with

1 teaspoon water

sea salt & fresh black pepper, to taste

cornstarch, to thicken, if necessary

Directions

1 Preheat an oven to 400ºF.

2 In a large saucepan over medium heat, melt the butter.

3 Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes.

4 Slowly add the broth, whisking until smooth, and bring to a boil.

5 Add the thyme, bay leaf, shallot, celery, carrots, mushroom, peas, potatoes, and chicken.

6 Sea salt and pepper (to taste).

7 Simmer, covered until the potatoes are tender, 10-15 minutes.

8 Thicken with cornstarch if necessary.

9 Remove bay leaf and discard.

10 Remove from heat and let cool for 5 minutes.

11 Add heavy cream.

12 Divide the filling among 4 ovenproof ramekins (1.5 cup/.35 lt) and place on a baking sheet.

13 Brush the puff pastry squares with the egg mixture.

14 Brush the rims of the bowls with water.

15 Place 1 pastry square on top of each bowl, pressing lightly on the edges.

16 Bake until the pastry is puffed and golden brown, about 15-20 minutes.

17 Remove from oven.

18 Let rest for 5-10 minutes before serving

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Chicken Pot Pie

(Makes 2 pies)

1 cup diced potatoes

1 cup chopped onions

1 cup diced celery

1 cup chopped carrots

1/3 cup melted margarine

1/2 cup all purpose flour

2 cups chicken broth

1 cup half &half

1 teaspoon salt

1/4 teaspoon pepper

4 cups chopped cooked chicken

2 pie crusts (either store bought or your own recipe)

1. Preheat oven to 400°F.

2. Sauté onion, celery, carrots and potatoes in butter for 10 minutes.

3. Add flour to sautéed mixture, stirring well. Cook one minute stirring constantly.

4. Combine broth and half and half. Gradually stir into vegetable mixture.

5. Cook over medium heat stirring constantly until thickened and bubbly.

6. Stir in salt and pepper; add chicken and stir well.

7. Pour into pie shells and top with pie shells.

8. Cut slits to allow steam to escape.

9. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

*Freeze second pie and adjust cooking time for frozen pie

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Chicken Pot Pie

1 cup chopped onions

1 cup chopped celery

1 1/2 cups diced potatoes

1 (16 ounce) bag frozen mixed vegetables, thawed

1/2 cup margarine or butter

1/2 cup all-purpose flour

2 cups chicken broth

1 cup half-and-half

1 teaspoon salt

1/4 teaspoon pepper

4 cups chopped cooked chicken

2 (15 ounce) packages refrigerated pie crusts

Saute potato in margarine for 5 minutes in a dutch oven. Add onion, celery and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the saut

I just love creppes.. any kind salty or sweet ones they are all so good.