Tag Archives: Music in the Kitchen

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Clay Walker’s “To Die For” Chicken with “Amazing” Sauce

To Die For Chicken

4 skinless, boneless chicken breasts

salt and pepper to taste

1 c. flour

2 T vegetable oil

Amazing Sauce

Ziploc chicken and pound down to 3/4 inch.  Salt and pepper to taste.  Dredge until evenly coated.  Heat at medium high.  Place chicken in (not non-stick) pan.  Cook on each side until golden brown.  Remove with tongs.  Remove skillet from heat.  Put chicken in foil and turn to the Amazing Sauce.

Amazing Sauce

2 T oil

1 shallot or 1 bunch scallions or 1 medium to large leek, finely chopped

1 c chicken broth

1/2 c dry vermouth or white wine

1 tsp salt

1/2 c whipping cream

Heat oil in skillet used for chicken, medium high.  Saute shallots.  Pour in broth and vermouth, stir and scrape.  Bring to a rolling boil.  Add salt.  Reduce until 1/8 inch deep.  Add heavy cream, reduce heat, and stir a minute.  Serve on the chicken.

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Chicken Curry Lavette (Music in the Kitchen)

This looked interesting, but I’d been a bit worried about it.  Turned out to be quite tasty, and possibly a little addictive.

2 boneless chicken breasts (or eq weight)

1 can creamed chicken soup

1 bunch blanched broccoli florets

1 c grated cheddar cheese

1 c mayo

1/2 tsp lemon juice

1 T curry powder

bread crumbs

butter

chicken broth

Poach breasts in broth.  Set aside.  Mix florets, soup, cheese, mayo, lemon juice, curry powder.  Cube breasts and add.  Blend.  Pour into greased baking dish.  Sprinkle with bread crumbs, drizzle with butter.  Bake at 375 for 30 minutes.

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Toni Price’s Barn Dance Buttercream Biscuits (Music in the Kitchen)

Finally a biscuit recipe that rises right here at our altitude.  Was a bit of a relief, as my grandmother’s standard biscuit recipe has fizzled, despite tweaking, ever since I came to New Mexico.

2 c. flour

1 tsp salt

1 T baking powder

2 tsp sugar

1 1/2 c heavy cream

1/3 c melted butter

Combine dry ingredients.  Slowly add cream, stirring constantly.  Knead for a minute or so.  Pat, pull, and otherwise work into a square approximately 1/2 inch thick.  Cut into 12 squares and dip them in the melted butter.  Place 2 inches apart on a baking sheet.

Bake at 425 for 15 minutes.