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Three New Chicken Recipes

© Shawn Price

Chicken is an American favorite - cheap, healthy, and versatile. When shopping for chicken, spend a little time comparing prices. Leg quarters are often the best deal - a good proportion of meat to bone and fairly inexpensive. Compare the prices of whole versus cut-up chickens, it varies which is the better deal. And never worry about being a master carver. Will your family really complain if their piece of chicken is shaped a little funny? It'll still taste the same. (Trust me, I've yet to run into someone who even noticed.)

Feel free to substitute whatever chicken is around for these recipes. It doesn't really matter that much if you use just chicken breasts or the whole chicken. And quite frankly, I've used both rabbit and turkey with success in most of these recipes.

*Southwestern Festival Chicken* These remind me of nachos.....

½ c. flour ½ t. salt ½ t. pepper 1 chicken, cut up 2 T. oil 2 cans (10 oz) of diced tomatoes 1 can (4 oz) green chiles 4 green onions, sliced 1 can (2 oz) sliced black olives ¼ c. sour cream ½ c. grated cheddar cheese 2 c. cooked white rice

Mix together the flour, salt, and pepper. Coat the chicken in the flour mixture. Heat the oil in a heavy skillet and brown the chicken. Add the tomatoes, green chile, onions, and olives and heat to boiling. Reduce to a simmer and cook for 25-30 minutes more. (Make sure the chicken is completely cooked through). Serve the chicken over rice and top with sour cream and cheese.

*Lighter Fare Mexican-style Chicken* Crunchy without being fried

4 boneless, skinless chicken breasts 1 T. lime juice 1 T. honey 1 c. crushed low fat tortilla chips 1 c. salsa ½ c. shredded low fat cheese 2 c. cooked rice

Mix together the lime juice and honey. Coat the chicken breasts with the juice/honey and then with the crushed tortilla chips. Bake at 475 deg. for 15 minutes. (Make sure that the chicken is cooked all the way through). Serve over rice and top with salsa and low fat cheese.

*Creamy Chicken and Noodles* This is a good Sunday dinner kind of chicken.

½ c. flour ½ t. salt ½ t. pepper ½ t. thyme ¼ t. celery seed ¼ t. garlic powder 1 lb skinned, boneless chicken 1 T. butter 1 chopped onion 2 ribs celery, chopped 1 c. mushrooms, sliced (or substitute 1 can of mushrooms) 1 can (14 oz) chicken broth 3 T. flour 1 c. evaporated milk 1 pk. noodles, cooked

Mix together the flour and the spices. Coat the chicken in the flour mixture. Heat the butter in a heavy skillet and brown the chicken on all sides. Set the chicken aside and brown the onion, celery, and mushrooms in the skillet. Put the chicken back in the pan and pour in the broth. Cook for 15 minutes. Stir together the flour and milk and pour into the skillet. Stir and cook for 2-3 minutes. Serve over hot noodles.

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