Chicken Thread...

[maxpower]

Best way to have it, for me is this:
You sauté chiken breasts in a little in olive oil and butter. Not too much: just to cook the outerlayer to a pale golden. Your breasts have not to be too thick; half an inch tops. You then take aside and you put a layer of prosciuto ham all over it (you could use bacon, but it's really not as good), a thin layer of blanched spinash atop, and another layer of grated Swiss type cheese, but not too creamy, more like a Jalsburg. You finally put in the oven at 375 degrees and when it's done, you jam the oven at broil to slightly burn the cheese for 2 minutes.
If you want it even more sexy, you make a sauce this way. Chop mushrooms and French shallots (the dry tiny onions) and sauté quietly in butter. You can deglaze with a bit of dry white wine or even better, a delicate Scotch whisky, like a Glenmorangie, an Auchentoshan or a Glenckinchie. Then add fresh cream and then grated cheese, this time maybe emmental. Cook very slowly for things to mix.
Eat it with vegetables, maybe Brussell sprouts or little carrots and essentially, a salad (because the dish is rich!). Fresh bred is also pretty nice with it.
There. I can now brag to my grand-kids that I've given a recipe on a porn forum once...

Mmmm...

[danthepoetman]

Mmmm...

Sensual meal, Max, for a quiet evening with a girl...

[flabbybody]

I know chicken picatta is made with lemon, parsley, butter, capers, and white wine. You have a real simple way of making it?

[danthepoetman]

I know chicken picatta is made with lemon, parsley, butter, capers, and white wine. You have a real simple way of making it?

Don't know this one... But one very simple ressembling way I often do is the poulet chasseur ("Hunter's chicken", don't ask why). You sauté the chicken in olive oil, but not too much. Then sauté a good deal of chopped French shallots and 4 or 5 garlic cloves. You don't wait for it to be cooked before you add a box of full tomatoes (without the juice). Stir a bit, deglaze with either red or white dry wine. Stir slowly and add capers, black olives (as fleshy as you can find), rosemary and thyme (fresh if you can). You can also add slices of green pepers if you want. Lower your fire and cover for a while; let it nicely cook and thickens. And voilà! I like to also add some tabasco or other hot piment sauce. But it's simple, fast to make and really good.

[LexusFire]

I am hungRY!!! Damn!!!
Nice recipes

[Prospero]

One of my favourite chicken dishes is moroccan with couscous (flavoued with orange blossom water), the fowl slow roasted and stuffed with date and apricots.

[Cecil Rhodes]

[youngblood61]

Lol!

[Cecil Rhodes]

[vincidog]