Aline - these are NOT from Kelsey's but I hope they help.
Chicken Roasted With Basil, Garlic Butter And Lemon
Yield: 4 Servings
Ingredients
1/2 c fresh whole basil leaves
6 to 8 whole basil leaves
1 garlic clove, peeled -
-finely chopped
3 tb unsalted butter; room temp.
2 to 3 lb. roasting chicken
1 whole lemon
1 fresh ground pepper
Instructions
Wash & pat dry the basil, reserving large whole leaves for the roasting pan
and for the chicken cavity.
Mince remaining basil. In a small bowl, with a wooden mallet or spoon (or
using a mortar and pestle), blend minced basil, garlic and butter. Chill
until slightly firm (this can be prepared ahead of time and refrigerated or
frozen). Have chicken at room temperature. Rinse thoroughly and pat dry
with paper towel.
With fingers, gently separate skin from meat, beginning at neck and
continuing down over breast. Separate skin through to the meaty portion of
the drumsticks. Place small bits of chilled basil butter between breast
and leg meat and skin, being careful not to tear skin.
Halve lemon, placing one piece in cavity of bird, along with 3 or 4 whole
basil leaves. Truss chicken with string to secure wings and legs.
Place remaining basil on bottom of roasting pan; set chicken, breast-side
up, over top. Drizzle with juice of remaining half lemon and sprinkle with
pepper to taste.
Roast in a preheated 375 F. oven for 25 minutes. Reduce heat to 350
degrees and roast another 30 to 35 minutes or until drumsticks move easily
in their sockets. During this cooking period, baste frequently with pan
juices. Let chicken stand 10 minutes before carving. Serve with defatted
pan juices.
Balsamic and Garlic Chicken Breasts
* 6 to 8 boneless chicken breast halves
* salt and pepper -- to taste
* 2 tablespoons flour
* 2 tablespoons olive oil
* 12 ounces mushroom -- sliced
* 4 to 6 cloves garlic -- crushed
* 1/2 cup balsamic vinegar
* 1/2 cup chicken broth
* 1 bay leaf
* 1/4 teaspoon thyme
* 1 tablespoon flour
* 1 tablespoon butter
Rinse chicken and pat dry. Dredge in mixture of salt, pepper and 2 tablespoons of flour.
Brown chicken on 1 side in oil in skillet for 2 to 3 minutes. Turn chicken. Add mushrooms and garlic. Cook for 3 to 5 minutes or until chicken is brown. Stir in vinegar, broth, bay leaf and thyme. Cook, covered, over medium heat for 10 minutes or until chicken is tender.
Remove chicken to serving platter, keep warm. Stir in 1 tablespoon flour and butter. Cook for 7 minutes, stirring constantly.
Discard bay leaf. Pour over chicken. Serve with wild rice.
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
* 6 boneless, skinless chicken breasts
* Salt and pepper to taste
* 1 tablespoon olive oil
* 3 cloves garlic, chopped
* 1 can (6 ounce size) tomato paste
* 1 can (14.5 ounce size) reduced sodium chicken broth
* 2/3 cup balsamic vinegar
* 2 tablespoons honey
* 4 green onions
Directions:
Wash and slice green onions, separating green tops from white bottoms.
Heat oil over medium-high heat in a large nonstick skillet. Salt and pepper chicken to taste. Add chicken to skillet and brown chicken for 1-2 minutes per side to seal in flavor. Remove chicken and keep warm. Lower heat to medium low and allow skillet to cool slightly.
Add garlic and white parts of green onion to skillet and saute for 2 minutes. Stir in tomato paste and chicken broth and mix well.
Increase heat to medium-high; add vinegar and honey and cook to boil. Reduce heat to low, return chicken to skillet, cover partially and simmer about 30 minutes or until sauce thickens and chicken is no longer pink in the center.
This recipe for Balsamic Barbecue Chicken serves/makes 6.
* 2 whole chicken breasts, boned and halved
* 1 salt and freshly ground
* 1 pepper
* 2 tablespoons butter; divided
* 1 tablespoon vegetable oil
* 1 tablespoon finely chopped shallots
* 3 tablespoons balsamic vinegar
* 1 1/2 cup chicken broth
* 2 teaspoons finely chopped fresh marjoram
Directions:
Sprinkle chicken with salt and pepper. Heat 1 Tbsp butter and the oil in large heavy frypan over high heat. Add chicken, skin-side down, and cook until skin is crisp. Reduce heat to medium-low; turn chicken breasts over and cook until chicken is no longer pink inside, about 12 minutes. Transfer chicken to heated platter and keep warm in oven. Pour off all but 1 Tbsp fat from frypan. Add shallots and cook over medium-low heat for 3 minutes or until translucent, scraping up any browned bits. Add vinegar and bring to a boil. Boil for 3 minutes or until reduced to a glaze, stirring constantly. Add broth and boil until reduced to 1/2 cup, stirring occasionally. Season to taste with salt and pepper. Remove sauce from heat and whisk in remaining 1 Tbsp butter and marjoram. Whisk in any juices from chicken. Spoon sauce over chicken and serve immediately.
This recipe for Chicken Breasts with Balsamic Vinegar Sauce serves/makes 4.
GARLIC CREAM SAUCE
1/2 cup roasted garlic pureed, minced
4 cup heavy cream
Salt - to taste
Cayenne pepper to taste
* Garlic Cream Sauce: In a saucepan combine roasted garlic and heavy cream and bring to a boil. Reduce heat to a simmer and cook until liquid has reduced by half, about 20 minutes.
* In a blender, puree sauce (Use caution if hot!), and season with salt and pepper to taste.
Balsamic Garlic Vinaigrette
* 1 cup extra-virgin olive oil
* 1/4 cup balsamic vinegar
* 1 tbsp prepared mustard
* 3 cloves garlic, finely chopped
* 1 tsp fine sea salt
* 1 tsp pepper, freshly ground
* 1 tsp sugar
Whisk the oil, vinegar, and mustard together in a small bowl until completely emulsified. Stir in the seasonings. (An alternative method is to put all the ingredients in a glass cruet with a rubber gasket or in a leakproof jar and shake well.) If you are not using the dressing immediately, refrigerate, then bring to room temperature, and stir (or shake) just before serving.
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