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Kathleen Flinn

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Chicken

Chicken Piccata or How to Pan-Fry Chicken Breasts

Kathleen Flinn · March 30, 2013 · 3 Comments

This is a great, basic recipe that will teach you a terrific fundamental - how to pan-fry breaded chicken breast cutlets. My friend Chef John demonstrates the technique in the video above. If you're using smaller breasts, you don't necessarily need to pound them thin. You can … [Read more...] about Chicken Piccata or How to Pan-Fry Chicken Breasts

Filed Under: Chicken, Recipes

Chicken Cordon Bleu with Mornay Sauce

mhale · March 28, 2013 · 2 Comments

Let’s set the record straight: The Paris-based cooking school has nothing to do with this dish. The specific origins remain a bit of a mystery, but the original (with veal) is likely a cousin in Germany’s schnitzel family, and may have originated in Austria. Taste the ham and … [Read more...] about Chicken Cordon Bleu with Mornay Sauce

Filed Under: Chicken, French Tagged With: chicken

How to Roast a Chicken

Kathleen Flinn · March 20, 2013 · 5 Comments

You don’t need a fancy roasting pan, just any kind of oven-proof pan, skillet or sauté pan with sides one inch or higher in which the chicken fits comfortably will work. A rack is nice, but you can just roughly chop up carrots, onion and potatoes to spread them across the bottom … [Read more...] about How to Roast a Chicken

Filed Under: Chicken, Featured Recipes, Recipes Tagged With: Recipes

Recipe: Chicken braised in mustard

mhale · March 16, 2013 · 7 Comments

Inexpensive and easy, this is arguably the most popular recipe from The Sharper Your Knife, the Less You Cry. You can make this dish with a whole cut-up chicken, but it’s well suited to bone-in chicken thighs.  This dish pairs nicely with simple green beans. In cold weather, I … [Read more...] about Recipe: Chicken braised in mustard

Filed Under: Chicken, Recipes

How Make Salt-Free Poultry Seasoning

Kathleen Flinn · March 7, 2013 · 2 Comments

Simply combine the ingredients and grind together with a mortar or pestle or a small food grinder. I set aside a coffee grinder for milling whole spices or mixes. If you want to use a coffee grinder that’s been employed for beans, you can clean it by adding in rice and salt and … [Read more...] about How Make Salt-Free Poultry Seasoning

Filed Under: Chicken, Pantry & Supermarket Tips, Recipes, Spices, Rubs & Dressings

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