Rushville Republican


February 22, 2013

Cooks Corner: Lemon Chicken


RUSHVILLE — 6 boneless/skinless chicken breasts

1/2 cup butter

1 teaspoon seasoned salt

1 teaspoon white pepper

8 ounces sliced mushrooms

1 can french fried onion rings

1 cup grated swiss cheese

preheat oven to 400 degrees

in between wax paper pound  chicken to 3/8 inch thickness

over low medium heat melt butter

add seasoned salt and pepper stir well

remove from heat

dredge chicken to coat in butter mixture

place in shallow roasting pan

bake at 400 degrees for 10 minutes

add mushrooms and bake another 25 minutes

sprinkle with onion rings and top with cheese

bake for about another 5 minute or until cheese bubbles

serve hot

Glazed Broiled Chicken With Fruit Barbeque Sauce

This recipe will have everyone coming to the kitchen

serves 6

3 2 to 3 lb fryers (have your meat person cut in halves)

3 tablespoons Louisiana hot sauce

Fruit Barbeque Sauce

2 6 oz cans frozen pineapple-grapefruit juice concentrate

2 teaspoon salt

1/2 teaspoon ground ginger

1/4 cup lemon juice

1/2 cup butter (margarine optional)

thaw juice concentrate

add remaining sauce ingredients except butter

mix well

heat to boiling

remove from heat and add butter

place chicken skin side down in a large bowl

pour over chicken and turn to coat all sides

cover and allow to marinate overnight

turn chicken occasionally

remove chicken from sauce

reserve sauce

place skin side down on broiler pan

NOTE: do not use rack

brush chicken tops with hot sauce

place chickens under preheated broiler

about 8 or 9 inches

it should take 20 to 30 minutes per side to cook

baste with reserved sauce about every 10 minutes

turn when tops are brown

serve hot

Saucy Leg Quarters

serves 4

4 chicken leg quarters

garlic salt

white pepper


1 cup raspberry preserves

1/2 cup cider vinegar

1 tablespoon cornstarch

1 tablespoon soy sauce

1  teaspoon ground ginger

preheat oven to 375 degrees

place chicken skin side down

in a lightly oiled baking pan

lightly sprinkle with garlic salt and pepper

cover and bake for 45 minutes

occasionally remove fat from pan

remove from oven

to make the sauce, combine all sauce ingredients

in a sauce pan

stir well

over medium heat bring to boil

cook for about 2 minutes or until

thick and bubbly

coat all sides of chicken with sauce

uncovered return chicken to oven

cook for another 15 minutes

basting once more

serve hot

Text Only
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    From time to time you will see me use a brand name product in my recipes. The recipes did not come from them. I use them because I feel that they work best with that particular recipe. That is my opinion and you may feel that something else works better for you. It is all a matter of individual taste.

    February 22, 2013

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    April 18, 2012

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