Chicken Recipes

Ingredients 3 oz. cream Cooked linguini 10 oz. pounded chicken breast 1 diced tomato 3 sliced mushrooms 4 tbsp. honey 2 tbsp. mustard Paul Prudhomynes seafood magic Method 1. Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both sides until it      is done. 2. Take chicken, slice, put back in pan with a little oil, the diced tomato and mushrooms for 2                   minutes. 3. Add the honey, mustard and cream. 4. Cook for 5 minutes at medium heat. toss in linguine.

Ingredients 2 c. peanut or vegetable oil 1 1/2 tbsp. dry sherry 2 whole chicken breasts, skinned, boned and thinly sliced 1/4 c. cornstarch 2 egg whites 1 tsp. sugar 2 tsp. salt 1 1/4 c. finely chopped cashew nuts Method 1. In small bowl, combine cornstarch, salt, sugar and sherry. 2. In separate bowl, beat egg white lightly until just frothy. 3. Gradually add cornstarch mixture. Stir gently until blended. 4. Place chopped cashews on plate. 5. Dip chicken slices into egg mixture, then coat with cashews. 6. Place on waxed paper. 7. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely      on edge of wok. 8. Heat oil over medium to medium-high heat until it reaches 375 degrees. 9. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. 10. Fry until golden brown, about 2 to 3 minutes. 11. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining