I'd welcome suggestions (polite ones) as to what to do with some chicken
breasts I'm cooking tonight.  Whatever it is shouldn't include rice -
unfortunately!!  Is there something nicely lemony that would be reasonably
quick and easy?  One of my daughters is staying and her favourite Chinese
dish involves lemon chicken.  OTOH, as she's staying with her baby whose
meal times are flexible to put it mildly, the recipe has to be, too! ;-)

-- 
Sacha

Following up to Sacha 

>  Whatever it is shouldn't include rice -
> unfortunately!!  Is there something nicely lemony that would be reasonably
> quick and easy?  One of my daughters is staying and her favourite Chinese
> dish involves lemon chicken

I'm a bit confused, is this to be chinese lemon chicken but not with rice?
I tend to find they get very dry so like to cook them in red or white wine
or make them part of a paella maybe. I had chicken and haggis with a whisky
and cream sauce the other day. Another unusual thing is minced chicken in
filo parcels (mint paprika onion saffron) we never mince chicken much here,
do we?

m

-- 
Mike::::::::: 
remove clothing to email

The message <C4927095.73801%sacha@nowhere.myzen.co.uk>
from Sacha  contains these words:

> I'd welcome suggestions (polite ones) as to what to do with some chicken
> breasts I'm cooking tonight.  ..
snip

A few thoughts I can post the recipe(s) if you want them.
... with:- 
Lime and Tarragon
or
Stuffed with Cream Cheese and Sun Blush Tomatoes and 
wrapped in Parma Ham
or
Lime, Garlic and Soy Sauce
or 
Parmesan Coating

All fairly quickly cooked and I have tried to exclude the ones with
ingredients you might not have in stock.

OTOH you could just steam them with Lemon Zest and a few
Spring Onions/Chives/Herbs/whatever.

   ... and some of them could be served with Crushed new Potatoes
and Lemon Butter.

HTH   ...   Jennifer

Following up to Jennifer Sparkes 

>  and 
> wrapped in Parma Ham

thats always good, isnt it, for monkfish too.
-- 
Mike::::::::: 
remove clothing to email

* Sacha wrote, On 03/07/2008 12:03:
> I'd welcome suggestions (polite ones) as to what to do with some chicken
> breasts I'm cooking tonight.  Whatever it is shouldn't include rice -
> unfortunately!!  Is there something nicely lemony that would be reasonably
> quick and easy?  One of my daughters is staying and her favourite Chinese
> dish involves lemon chicken.  OTOH, as she's staying with her baby whose
> meal times are flexible to put it mildly, the recipe has to be, too! ;-> 

One option I like is sautéed, with some onion, a little chilli, and 
several chopped tomatoes, with some lemon juice and zest added to it 
as it cooks.  That might not be lemony enough for you though.

-- 
Cheers, Serena

One doesn't discover new lands without consenting to lose sight of the 
shore for a very long time. (Andre Gide)

Sacha  wrote:

>I'd welcome suggestions (polite ones) as to what to do with some chicken
>breasts I'm cooking tonight.  Whatever it is shouldn't include rice -
>unfortunately!!  Is there something nicely lemony that would be reasonably
>quick and easy?  One of my daughters is staying and her favourite Chinese
>dish involves lemon chicken.  OTOH, as she's staying with her baby whose
>meal times are flexible to put it mildly, the recipe has to be, too! ;-)


Couscous is an excellent accompaniment to chicken.  A light lemon
dressing or a tablespoon of lemon juice (and perhaps some zest?) in
the couscous once cooked might give you the flavour that you are
looking for.

Couscous is a favourite of mine.  It is quick to cook and very healthy
- being made from durum wheat it is effectively another pasta shape!

Going off at a tangent, and ignoring the lemon (!), Moroccan chicken
with couscous is a satisfying dish that's not too difficult to
prepare.  Some recipes here:

http://tinyurl.com/6zsuoo
http://tinyurl.com/56b8em
http://uktv.co.uk/food/recipe/aid/568837
http://aww.ninemsn.com.au/article.aspx?id=49833

On Jul 3, 12:03 pm, Sacha  wrote:
> I'd welcome suggestions (polite ones) as to what to do with some chicken
> breasts I'm cooking tonight.  Whatever it is shouldn't include rice -
> unfortunately!!  Is there something nicely lemony that would be reasonably
> quick and easy?  One of my daughters is staying and her favourite Chinese
> dish involves lemon chicken.  OTOH, as she's staying with her baby whose
> meal times are flexible to put it mildly, the recipe has to be, too! ;-)
>
> --
> Sacha

The recipe below is extremely easy to manage. If you're not using
rice, serve with wholeweat linguine or bulghur or couscous.
Alternatively, a big side-helping of mashed potato/sweet potato is
just as good:

LEMON CHICKEN BREASTS

4 chicken breasts
4 tbsp. butter
3 tbsp. flour
2 c. sour cream
1 tsp. salt
1/4 tsp. pepper
1 c. sliced fresh mushrooms
2 tbsp. chopped parsley
4 green onions, chopped
Grated rind of 1 lemon (optional)
3-4 tbsp. lemon juice

Brown breasts lightly in butter. Remove from skillet and place in
casserole dish. Stir flour into butter remaining in pan. Cook 1
minute. Add sour cream and seasonings. Simmer for 4 minutes. Add
mushrooms, parsley, onions, lemon rind and 2 teaspoons lemon juice.
Pour sauce over chicken breasts. Cover and bake 45 minutes to 1 hour
at 350 degrees.

Before serving, skim butter off top and stir in remaining lemon juice
to taste.

CP wrote:
>
> The recipe below is extremely easy to manage. If you're not using
> rice, serve with wholeweat linguine or bulghur or couscous.
> Alternatively, a big side-helping of mashed potato/sweet potato is
> just as good:
>
> LEMON CHICKEN BREASTS
>
> 4 chicken breasts
> 4 tbsp. butter
> 3 tbsp. flour
> 2 c. sour cream
> 1 tsp. salt
> 1/4 tsp. pepper
> 1 c. sliced fresh mushrooms
> 2 tbsp. chopped parsley
> 4 green onions, chopped
> Grated rind of 1 lemon (optional)
> 3-4 tbsp. lemon juice
>
> Brown breasts lightly in butter. Remove from skillet and place in
> casserole dish. Stir flour into butter remaining in pan. Cook 1
> minute. Add sour cream and seasonings. Simmer for 4 minutes. Add
> mushrooms, parsley, onions, lemon rind and 2 teaspoons lemon juice.
> Pour sauce over chicken breasts. Cover and bake 45 minutes to 1 hour
> at 350 degrees.
>
> Before serving, skim butter off top and stir in remaining lemon juice
> to taste.

That does sound good.

Recipe saved!

On 3/7/08 12:52, in article 3130303030383534486CCB9225@zetnet.co.uk,
"Jennifer Sparkes"  wrote:

> The message <C4927095.73801%sacha@nowhere.myzen.co.uk>
> from Sacha  contains these words:
> 
>> I'd welcome suggestions (polite ones) as to what to do with some chicken
>> breasts I'm cooking tonight.  ..
> snip
> 
> A few thoughts I can post the recipe(s) if you want them.
> ... with:- 
> Lime and Tarragon
> or
> Stuffed with Cream Cheese and Sun Blush Tomatoes and
> wrapped in Parma Ham
> or
> Lime, Garlic and Soy Sauce
> or 
> Parmesan Coating
> 
> All fairly quickly cooked and I have tried to exclude the ones with
> ingredients you might not have in stock.
> 
> OTOH you could just steam them with Lemon Zest and a few
> Spring Onions/Chives/Herbs/whatever.
> 
>  ... and some of them could be served with Crushed new Potatoes
> and Lemon Butter.
> 
> HTH   ...   Jennifer
> 
>      


I like the sound of the last because it will please the health and weight
watching crowd and I'd love to know about the Parmesan one, too.  They all
sound delicious btw, so I wouldn't say no to the other recipes, too.

-- 
Sacha

On 3/7/08 13:10, in article 6d3tt6FngneU1@mid.individual.net, "Serena
Blanchflower"  wrote:

> * Sacha wrote, On 03/07/2008 12:03:
>> I'd welcome suggestions (polite ones) as to what to do with some chicken
>> breasts I'm cooking tonight.  Whatever it is shouldn't include rice -
>> unfortunately!!  Is there something nicely lemony that would be reasonably
>> quick and easy?  One of my daughters is staying and her favourite Chinese
>> dish involves lemon chicken.  OTOH, as she's staying with her baby whose
>> meal times are flexible to put it mildly, the recipe has to be, too! ;-)
>> 
> 
> One option I like is sautéed, with some onion, a little chilli, and
> several chopped tomatoes, with some lemon juice and zest added to it
> as it cooks.  That might not be lemony enough for you though.

No, that sounds good, especially as we have quite a lot of tomatoes atm!
Thanks, Serena.

-- 
Sacha

On 3/7/08 13:47, in article
fb652051-84e8-48f9-a2df-30b5608bf911@d77g2000hsb.googlegroups.com, "CP"
 wrote:

> On Jul 3, 12:03 pm, Sacha  wrote:
>> I'd welcome suggestions (polite ones) as to what to do with some chicken
>> breasts I'm cooking tonight.  Whatever it is shouldn't include rice -
>> unfortunately!!  Is there something nicely lemony that would be reasonably
>> quick and easy?  One of my daughters is staying and her favourite Chinese
>> dish involves lemon chicken.  OTOH, as she's staying with her baby whose
>> meal times are flexible to put it mildly, the recipe has to be, too! ;-)
>> 
>> --
>> Sacha
> 
> The recipe below is extremely easy to manage. If you're not using
> rice, serve with wholeweat linguine or bulghur or couscous.
> Alternatively, a big side-helping of mashed potato/sweet potato is
> just as good:
> 
> LEMON CHICKEN BREASTS
> 
> 4 chicken breasts
> 4 tbsp. butter
> 3 tbsp. flour
> 2 c. sour cream
> 1 tsp. salt
> 1/4 tsp. pepper
> 1 c. sliced fresh mushrooms
> 2 tbsp. chopped parsley
> 4 green onions, chopped
> Grated rind of 1 lemon (optional)
> 3-4 tbsp. lemon juice
> 
> Brown breasts lightly in butter. Remove from skillet and place in
> casserole dish. Stir flour into butter remaining in pan. Cook 1
> minute. Add sour cream and seasonings. Simmer for 4 minutes. Add
> mushrooms, parsley, onions, lemon rind and 2 teaspoons lemon juice.
> Pour sauce over chicken breasts. Cover and bake 45 minutes to 1 hour
> at 350 degrees.
> 
> Before serving, skim butter off top and stir in remaining lemon juice
> to taste.

I should say I'm saving all these and I really like the sound of this one
but not for tonight.  The new mother is trying to lose weight and I don't
think she'd feel butter and cream would help her.  It does sound delicious,
though.  Is that two cups of sour cream?
-- 
Sacha

On 3/7/08 12:19, in article 1plbbw0g5o28n$.9ex5z4n1ptu1$.dlg@40tude.net,
"Mike....."  wrote:

> Following up to Sacha
> 
>>  Whatever it is shouldn't include rice -
>> unfortunately!!  Is there something nicely lemony that would be reasonably
>> quick and easy?  One of my daughters is staying and her favourite Chinese
>> dish involves lemon chicken
> 
> I'm a bit confused, is this to be chinese lemon chicken but not with rice?
> I tend to find they get very dry so like to cook them in red or white wine
> or make them part of a paella maybe. I had chicken and haggis with a whisky
> and cream sauce the other day. Another unusual thing is minced chicken in
> filo parcels (mint paprika onion saffron) we never mince chicken much here,
> do we?
> 
> m

I don't think mincing chicken is going to be high on my list of 'things to
do' tonight, somehow.  To my great pleasure, I had The Baby all to myself
this afternoon and he really is a time waster.  On top of that he threw up
all over me, my clothes, my shoes, his clothes and the rug.  I just don't
think minced chicken is going to appeal tonight.  ;-)
-- 
Sacha

On Jul 3, 4:03 pm, Sacha  wrote:
> On 3/7/08 13:47, in article
> fb652051-84e8-48f9-a2df-30b5608bf...@d77g2000hsb.googlegroups.com, "CP"
>
>
>
>  wrote:
> > On Jul 3, 12:03 pm, Sacha  wrote:
> >> I'd welcome suggestions (polite ones) as to what to do with some chicken
> >> breasts I'm cooking tonight.  Whatever it is shouldn't include rice -
> >> unfortunately!!  Is there something nicely lemony that would be reasonably
> >> quick and easy?  One of my daughters is staying and her favourite Chinese
> >> dish involves lemon chicken.  OTOH, as she's staying with her baby whose
> >> meal times are flexible to put it mildly, the recipe has to be, too! ;-)
>
> >> --
> >> Sacha
>
> > The recipe below is extremely easy to manage. If you're not using
> > rice, serve with wholeweat linguine or bulghur or couscous.
> > Alternatively, a big side-helping of mashed potato/sweet potato is
> > just as good:
>
> > LEMON CHICKEN BREASTS
>
> > 4 chicken breasts
> > 4 tbsp. butter
> > 3 tbsp. flour
> > 2 c. sour cream
> > 1 tsp. salt
> > 1/4 tsp. pepper
> > 1 c. sliced fresh mushrooms
> > 2 tbsp. chopped parsley
> > 4 green onions, chopped
> > Grated rind of 1 lemon (optional)
> > 3-4 tbsp. lemon juice
>
> > Brown breasts lightly in butter. Remove from skillet and place in
> > casserole dish. Stir flour into butter remaining in pan. Cook 1
> > minute. Add sour cream and seasonings. Simmer for 4 minutes. Add
> > mushrooms, parsley, onions, lemon rind and 2 teaspoons lemon juice.
> > Pour sauce over chicken breasts. Cover and bake 45 minutes to 1 hour
> > at 350 degrees.
>
> > Before serving, skim butter off top and stir in remaining lemon juice
> > to taste.
>
> I should say I'm saving all these and I really like the sound of this one
> but not for tonight.  The new mother is trying to lose weight and I don't
> think she'd feel butter and cream would help her.  It does sound delicious,
> though.  Is that two cups of sour cream?

It is, although I only use one cup - and a medium one at that. We
haven't made it in ages, but it really is a neat little dish.

On 3/7/08 16:26, in article
3f72e7f0-1508-4a1d-b551-5a13946352b8@m45g2000hsb.googlegroups.com, "CP"
 wrote:

> On Jul 3, 4:03 pm, Sacha  wrote:
>> On 3/7/08 13:47, in article
>> fb652051-84e8-48f9-a2df-30b5608bf...@d77g2000hsb.googlegroups.com, "CP"
>> 
>> 
>> 
>>  wrote:
>>> On Jul 3, 12:03 pm, Sacha  wrote:
>>>> I'd welcome suggestions (polite ones) as to what to do with some chicken
>>>> breasts I'm cooking tonight.  Whatever it is shouldn't include rice -
>>>> unfortunately!!  Is there something nicely lemony that would be reasonably
>>>> quick and easy?  One of my daughters is staying and her favourite Chinese
>>>> dish involves lemon chicken.  OTOH, as she's staying with her baby whose
>>>> meal times are flexible to put it mildly, the recipe has to be, too! ;-)
>> 
>>>> --
>>>> Sacha
>> 
>>> The recipe below is extremely easy to manage. If you're not using
>>> rice, serve with wholeweat linguine or bulghur or couscous.
>>> Alternatively, a big side-helping of mashed potato/sweet potato is
>>> just as good:
>> 
>>> LEMON CHICKEN BREASTS
>> 
>>> 4 chicken breasts
>>> 4 tbsp. butter
>>> 3 tbsp. flour
>>> 2 c. sour cream
>>> 1 tsp. salt
>>> 1/4 tsp. pepper
>>> 1 c. sliced fresh mushrooms
>>> 2 tbsp. chopped parsley
>>> 4 green onions, chopped
>>> Grated rind of 1 lemon (optional)
>>> 3-4 tbsp. lemon juice
>> 
>>> Brown breasts lightly in butter. Remove from skillet and place in
>>> casserole dish. Stir flour into butter remaining in pan. Cook 1
>>> minute. Add sour cream and seasonings. Simmer for 4 minutes. Add
>>> mushrooms, parsley, onions, lemon rind and 2 teaspoons lemon juice.
>>> Pour sauce over chicken breasts. Cover and bake 45 minutes to 1 hour
>>> at 350 degrees.
>> 
>>> Before serving, skim butter off top and stir in remaining lemon juice
>>> to taste.
>> 
>> I should say I'm saving all these and I really like the sound of this one
>> but not for tonight.  The new mother is trying to lose weight and I don't
>> think she'd feel butter and cream would help her.  It does sound delicious,
>> though.  Is that two cups of sour cream?
> 
> It is, although I only use one cup - and a medium one at that. We
> haven't made it in ages, but it really is a neat little dish.


I'm definitely going to make it for us next week.  All the ingredients
appeal and I do like things I can make in advance and leave cooking!

-- 
Sacha

Sacha wrote:
> I don't think mincing chicken is going to be high on my list of
> 'things to do' tonight, somehow.  To my great pleasure, I had The
> Baby all to myself this afternoon and he really is a time waster.  On
> top of that he threw up all over me, my clothes, my shoes, his
> clothes and the rug.  I just don't think minced chicken is going to
> appeal tonight.  ;-)

I bet it was worth it though:)

The message <C492A83E.7384D%sacha@nowhere.myzen.co.uk>
from Sacha  contains these words:

> On 3/7/08 12:52, in article 3130303030383534486CCB9225@zetnet.co.uk,
> "Jennifer Sparkes"  wrote:

> > A few thoughts I can post the recipe(s) if you want them.
> > ... with:- 
> > Lime and Tarragon

snip

> I like the sound of the last because it will please the health and weight
> watching crowd 

It will because they are skinned - so even more slimming.;)

> and I'd love to know about the Parmesan one, too.  They all
> sound delicious btw, so I wouldn't say no to the other recipes, too.

Will send them by e-mail as attachments.

Jennifer

Following up to Sacha 

> Another unusual thing is minced chicken in
>> filo parcels (mint paprika onion saffron) we never mince chicken much here,
>> do we?
>> 
>> m
> 
> I don't think mincing chicken is going to be high on my list of 'things to
> do' tonight, somehow.  To my great pleasure, I had The Baby all to myself
> this afternoon and he really is a time waster.  On top of that he threw up
> all over me, my clothes, my shoes, his clothes and the rug.  I just don't
> think minced chicken is going to appeal tonight.  ;-)

maybe i should call it "chicken in a filo nappy" :-)
-- 
Mike::::::::: 
remove clothing to email

On 3/7/08 16:35, in article 6d49uaFpl83U1@mid.individual.net, "Ophelia"
<Opheilia@nix,co.uk> wrote:

> Sacha wrote:
>> I don't think mincing chicken is going to be high on my list of
>> 'things to do' tonight, somehow.  To my great pleasure, I had The
>> Baby all to myself this afternoon and he really is a time waster.  On
>> top of that he threw up all over me, my clothes, my shoes, his
>> clothes and the rug.  I just don't think minced chicken is going to
>> appeal tonight.  ;-)
> 
> I bet it was worth it though:)
> 
> 

Absolutely.  He enjoyed his bath, too!
-- 
Sacha

On 3/7/08 16:41, in article klzaepek0a31$.1s2aaap0goj45.dlg@40tude.net,
"Mike....."  wrote:

> Following up to Sacha
> 
>> Another unusual thing is minced chicken in
>>> filo parcels (mint paprika onion saffron) we never mince chicken much here,
>>> do we?
>>> 
>>> m
>> 
>> I don't think mincing chicken is going to be high on my list of 'things to
>> do' tonight, somehow.  To my great pleasure, I had The Baby all to myself
>> this afternoon and he really is a time waster.  On top of that he threw up
>> all over me, my clothes, my shoes, his clothes and the rug.  I just don't
>> think minced chicken is going to appeal tonight.  ;-)
> 
> maybe i should call it "chicken in a filo nappy" :-)

;-)  Pampered Chicken.
-- 
Sacha

The message

from CP  contains these words:

 > LEMON CHICKEN BREASTS

Sounds great thank you. It will be a good one to serve for my 
Step D-i-L as I am never quite sure what time she will arrive
- depends on her work.

Jennifer

On 3/7/08 16:34, in article 3130303030383534486CFFAA13@zetnet.co.uk,
"Jennifer Sparkes"  wrote:

> The message <C492A83E.7384D%sacha@nowhere.myzen.co.uk>
> from Sacha  contains these words:
> 
>> On 3/7/08 12:52, in article 3130303030383534486CCB9225@zetnet.co.uk,
>> "Jennifer Sparkes"  wrote:
> 
>>> A few thoughts I can post the recipe(s) if you want them.
>>> ... with:- 
>>> Lime and Tarragon
> 
> snip
> 
>> I like the sound of the last because it will please the health and weight
>> watching crowd 
> 
> It will because they are skinned - so even more slimming.;)
> 
>> and I'd love to know about the Parmesan one, too.  They all
>> sound delicious btw, so I wouldn't say no to the other recipes, too.
> 
> Will send them by e-mail as attachments.
> 
> Jennifer

Got them Jennifer and thank you so much.  I always use skinned chicken
breasts because I hate 'skin'!  Your recipes look wonderful, so if they
taste as well as they read, the family is going to be indebted to you.  ;-)

-- 
Sacha

Ophelia wrote:

> Sacha wrote:
> 
>>I don't think mincing chicken is going to be high on my list of
>>'things to do' tonight, somehow.  To my great pleasure, I had The
>>Baby all to myself this afternoon and he really is a time waster.  On
>>top of that he threw up all over me, my clothes, my shoes, his
>>clothes and the rug.  I just don't think minced chicken is going to
>>appeal tonight.  ;-)
> 
> 
> I bet it was worth it though:)

I'll never forget the first time I held my first g daughter, I just hope 
that I can hold my first g g daughter, as our son is not doing anything 
yet. He lived with a very nice girl for a time though.

Yes, our first g daughter suffered that just after she was born.

What is it about parents that get so fraught, when their child throws 
up, throws a tantrum, makes a lot of noise away from their own home etc? 
I could get our 2 children and g children under control within minutes. 
I used to take our 2 out for a drive in the car and they would wake up a 
different child. Daughter doesn't like me doing that, so I put her 2 
over my shoulder and patted their backs at the same rate as a heart 
beat. Worked a treat every time.  :-)
I used to get my own back with the youngest g daughter by wiping her 
bottom with an extra cold wipe.  She was/is a very wilful child.

Anything that comes out of a child can be either ignored, if it is 
noise, or cleaned up within an hour, if it isn't. Who is that who has a 
sig that more or less says that we borrow the planet from our children. 
We borrow our children's lives from them as well. We can only share the 
memory of them for as long as we live. They will have their memories of 
us for as long as they live. Parents and g parents should not leave a 
bad impression on their minds. Lets give them happy memories about us.

Rant over. I've been watching TV about African children suffering from 
sever depravation.


Dave

Following up to Dave 

>  I've been watching TV about African children suffering from 
> sever depravation.

ive been looking at some photo journalism of children deformed by Agent
Orange :-(
-- 
Mike::::::::: 
remove clothing to email

Mike..... wrote:

> Following up to Dave 
> 
> 
>> I've been watching TV about African children suffering from 
>>sever depravation.
> 
> 
> ive been looking at some photo journalism of children deformed by Agent
> Orange :-(


Oh Please don't. How cruel can America be without making amends?

Dave

Mike..... wrote:

> Following up to Dave 
> 
> 
>> I've been watching TV about African children suffering from 
>>sever depravation.
> 
> 
> ive been looking at some photo journalism of children deformed by Agent
> Orange :-(

I get tears from watching films such as Brassed off, Apollo 13 etc. If I 
had to watch what the third world had to go through, I would de 
dehydrate in a week.

I have bank contributions to charities, but I can't contribute to all 
all of them

Dave

In message <C4927095.73801%sacha@nowhere.myzen.co.uk>, Sacha 
 writes
>I'd welcome suggestions (polite ones) as to what to do with some chicken
>breasts I'm cooking tonight.  Whatever it is shouldn't include rice -
>unfortunately!!  Is there something nicely lemony that would be reasonably
>quick and easy?  One of my daughters is staying and her favourite Chinese
>dish involves lemon chicken.  OTOH, as she's staying with her baby whose
>meal times are flexible to put it mildly, the recipe has to be, too! ;-)
>
Unfortunately, I have only just received your post but this may help for 
next time.  You could fry them a little olive oil, in which you have 
first fried, then removed to keep hot, some chopped onions and garlic 
then a sliced lemon fried until the slices start to go golden.  Take out 
chicken and keep warm, pour in the juice of another lemon, some white 
marsala  and reduce by half, stirring to pick up the crusty bits left 
after frying.  (If you don't have any white marsala,  Noilly Prat or dry 
Martini will do as well or if you fancied a change of colour, you could 
use red marsala).  Add some creme fraiche and stir until thickened. 
Pour over chicken and serve with a few sprigs of tarragon or flat-leaf 
parsley.  (I sometimes chop the herbs and add to the sauce, depending on 
how quick I need the dish).  HTH  sorry for the delay.  Serve with a 
simple salad of whatever takes your fancy.
-- 
June Hughes

In message , Dave 
 writes
>Mike..... wrote:
>
>> Following up to Dave
>>> I've been watching TV about African children suffering from sever 
>>>depravation.
>>   ive been looking at some photo journalism of children deformed by 
>>Agent
>> Orange :-(
>
>
>Oh Please don't. How cruel can America be without making amends?
>
You are shocked?  It's common knowledge.  You ain't seen nothin' yet. 
Now they want, and a judge says they have to have from Google,  the 
details of everyone who has ever looked at U-Tube.   I wonder why they 
_really_ want the info.

PS  (And an American firm wants to charge the punters every time they 
look at a web-site.  - Bye bye internet?)
-- 
June Hughes

On 4/7/08 09:39, in article GgVa+FJmGebIFwgX@theacct.demon.co.uk, "June
Hughes"  wrote:

> In message <C4927095.73801%sacha@nowhere.myzen.co.uk>, Sacha
>  writes
>> I'd welcome suggestions (polite ones) as to what to do with some chicken
>> breasts I'm cooking tonight.  Whatever it is shouldn't include rice -
>> unfortunately!!  Is there something nicely lemony that would be reasonably
>> quick and easy?  One of my daughters is staying and her favourite Chinese
>> dish involves lemon chicken.  OTOH, as she's staying with her baby whose
>> meal times are flexible to put it mildly, the recipe has to be, too! ;-)
>> 
> Unfortunately, I have only just received your post but this may help for
> next time.  You could fry them a little olive oil, in which you have
> first fried, then removed to keep hot, some chopped onions and garlic
> then a sliced lemon fried until the slices start to go golden.  Take out
> chicken and keep warm, pour in the juice of another lemon, some white
> marsala  and reduce by half, stirring to pick up the crusty bits left
> after frying.  (If you don't have any white marsala,  Noilly Prat or dry
> Martini will do as well or if you fancied a change of colour, you could
> use red marsala).  Add some creme fraiche and stir until thickened.
> Pour over chicken and serve with a few sprigs of tarragon or flat-leaf
> parsley.  (I sometimes chop the herbs and add to the sauce, depending on
> how quick I need the dish).  HTH  sorry for the delay.  Serve with a
> simple salad of whatever takes your fancy.

Another delicious version which goes into the Recipe file.  Thank you.

-- 
Sacha

Sacha wrote:

snip recipe, but...

> Another delicious version which goes into the Recipe file.  Thank you.

Thanks from me as  well.

Dave

"Sacha"  ha scritto nel messaggio
> I'd welcome suggestions (polite ones) as to what to do with some chicken
> breasts I'm cooking tonight.  Whatever it is shouldn't include rice -
> unfortunately!!  Is there something nicely lemony that would be reasonably
> quick and easy?
> Sacha

I am too late back for anything but next time.
If you MUST choose breasts, Sacha.... they really are so unsatisfactory 
without a fdair amount of thought.

Boned, flattened, sautéed quickly both sides until just firm.  Sauce is 3 
parts cream, 3 parts butter, 1 part lemon juice.  Heat the two together in 
the pan in which you cooked the chicken.  When simmering well, stir in lemon 
juice.  Taste for salt and correct.  Pour over the cooked breasts, top with 
freshly grated Parmigiano -- quite a lot-- then run under the grill briefly. 
Serve with crispy potatoes of some sort.

On 6/7/08 09:58, in article 6dbfq4F1nvmjU1@mid.individual.net, "Giusi"
 wrote:

> "Sacha"  ha scritto nel messaggio
>> I'd welcome suggestions (polite ones) as to what to do with some chicken
>> breasts I'm cooking tonight.  Whatever it is shouldn't include rice -
>> unfortunately!!  Is there something nicely lemony that would be reasonably
>> quick and easy?
>> Sacha
> 
> I am too late back for anything but next time.
> If you MUST choose breasts, Sacha.... they really are so unsatisfactory
> without a fdair amount of thought.

You mean I should use legs?  I hate fighting with my food and all the
dissecting that goes on as a result!
> 
> Boned, flattened, sautéed quickly both sides until just firm.  Sauce is 3
> parts cream, 3 parts butter, 1 part lemon juice.  Heat the two together in
> the pan in which you cooked the chicken.  When simmering well, stir in lemon
> juice.  Taste for salt and correct.  Pour over the cooked breasts, top with
> freshly grated Parmigiano -- quite a lot-- then run under the grill briefly.
> Serve with crispy potatoes of some sort.
> 
> 
Oh - another yum!  Thanks, Giusi, it's in the file.

-- 
Sacha

"Sacha"  ha scritto nel messaggio
"Giusi"
>  wrote:
>
>> "Sacha"  ha scritto nel messaggio
>>> I'd welcome suggestions (polite ones) as to what to do with some chicken
>>> breasts I'm cooking tonight.
>> If you MUST choose breasts, Sacha.... they really are so unsatisfactory>> 
>> without a fair amount of thought.
>
> You mean I should use legs?  I hate fighting with my food and all the
> dissecting that goes on as a result!

Either do the work or pay someone else to do it and get maximum flavor per 
bite, or use the breasts and be forced to add lots to it to feel like you 
ate.

I do a lot at once and bag them 3 or 6 at a time for the freezer -- favoring 
thighs -- so I experience the zen of thighs.

Otherwise I don't buzz on chicken unless it is something ridiculous, like 
boning the whole thing and then stuffing it so it looks whole.  That's more 
like playing than cooking and I am rarely in the mood.

Giusi  wrote:

> "Sacha"  ha scritto nel messaggio
> "Giusi"
> >  wrote:
> >
> >> "Sacha"  ha scritto nel messaggio
> >>> I'd welcome suggestions (polite ones) as to what to do with some chicken
> >>> breasts I'm cooking tonight.
> >> If you MUST choose breasts, Sacha.... they really are so unsatisfactory>>
> >> without a fair amount of thought.
> >
> > You mean I should use legs?  I hate fighting with my food and all the
> > dissecting that goes on as a result!
> 
> Either do the work or pay someone else to do it and get maximum flavor per
> bite, or use the breasts and be forced to add lots to it to feel like you
> ate.

I find I like the breast if it's part of the whole on a small bird
(poussin) or a fine free range bird (not too large.) Even then, I
usually stab the breast and insert small slivers of garlic for more
taste, and stuff fresh herbs (tarragon etc.) under the skin before
roasting. But for the most part, for me 'roast chicken' is the legs,
thighs and wings. I'm particularly against having chicken in a chinese
or indian restaurant here- no matter how good they are otherwise- as IME
the 'chicken' has been tasteless to the point of being pointless. Better
just to have tofu or something...

-- 
(*) of the royal duchy of city south and deansgate -www.davidhorne.net 
(email address on website) "If people think God is interesting, the 
onus is on them to show that there is anything there to talk about. 
Otherwise they should just shut up about it."  -Richard Dawkins

On 6/7/08 11:59, in article 6dbmrtF1p6hpU1@mid.individual.net, "Giusi"
 wrote:

> "Sacha"  ha scritto nel messaggio
> "Giusi"
>>  wrote:
>> 
>>> "Sacha"  ha scritto nel messaggio
>>>> I'd welcome suggestions (polite ones) as to what to do with some chicken
>>>> breasts I'm cooking tonight.
>>> If you MUST choose breasts, Sacha.... they really are so unsatisfactory>>
>>> without a fair amount of thought.
>> 
>> You mean I should use legs?  I hate fighting with my food and all the
>> dissecting that goes on as a result!
> 
> Either do the work or pay someone else to do it and get maximum flavor per
> bite, or use the breasts and be forced to add lots to it to feel like you
> ate.
> 
> I do a lot at once and bag them 3 or 6 at a time for the freezer -- favoring
> thighs -- so I experience the zen of thighs.
> 
> Otherwise I don't buzz on chicken unless it is something ridiculous, like
> boning the whole thing and then stuffing it so it looks whole.  That's more
> like playing than cooking and I am rarely in the mood.
> 
> 
I certainly can't ever see myself doing that!  The idea is to eat more
chicken so as to eat less red meat.  We do eat fish sometimes but I'm not
overkeen on it.  One of my daughters won't eat fish unless it's lobster or
smoked salmon (!) but likes to eat chicken as much as possible.

-- 
Sacha
http://www.hillhousenursery.com
South Devon

Sacha wrote:

> On 6/7/08 09:58, in article 6dbfq4F1nvmjU1@mid.individual.net, "Giusi"
>  wrote:
> 
> 
>>"Sacha"  ha scritto nel messaggio
>>
>>>I'd welcome suggestions (polite ones) as to what to do with some chicken
>>>breasts I'm cooking tonight.  Whatever it is shouldn't include rice -
>>>unfortunately!!  Is there something nicely lemony that would be reasonably
>>>quick and easy?
>>>Sacha
>>
>>I am too late back for anything but next time.
>>If you MUST choose breasts, Sacha.... they really are so unsatisfactory
>>without a fdair amount of thought.
> 
> 
> You mean I should use legs?  I hate fighting with my food and all the
> dissecting that goes on as a result!

That is what put me off the smaller birds that get eaten. I just didn't 
like picking the meat off the bones.

> Oh - another yum!  Thanks, Giusi, it's in the file.

Recipe snipped, but it is in my book as well  :-)

Dave

"Dave"  ha scritto nel messaggio 
news:lfWdnaoL4NuXae3VnZ2dnUVZ8u6dnZ2d@bt.com...
> Sacha wrote:
>
>> On 6/7/08 09:58, in article 6dbfq4F1nvmjU1@mid.individual.net,
>>>"Sacha"  ha scritto nel messaggio
>>>
>>>>I'd welcome suggestions (polite ones) as to what to do with some chicken
>>>>breasts

>>>I am too late back for anything but next time.
>>>If you MUST choose breasts, Sacha.... they really are so unsatisfactory
>>>without a fdair amount of thought.
>>
>>
>> You mean I should use legs?  I hate fighting with my food and all the
>> dissecting that goes on as a result!
>
> That is what put me off the smaller birds that get eaten. I just didn't 
> like picking the meat off the bones.
>
>> Oh - another yum!  Thanks, Giusi, it's in the file.
>
> Recipe snipped, but it is in my book as well  :-)
>
> Dave

I use that more often with beaten cutlets of turkey breast, equally quickly 
cooked.

Following up to d4g4h4@yahoo.co.ukDavid Horne, _the_ chancellor 

> the 'chicken' has been tasteless to the point of being pointless. Better
> just to have tofu or something...

even the very worst frozen intensive chicken has better taste and texture
than tofu.
-- 
Mike::::::::: 
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