Offered on this menu:
Napa Valley Chicken Bake
Santa Fe Chicken
Chicken in Wine
Chicken Breasts Diane
Pasta Primavera

Napa Valley Chicken Bake
4 skinless, boneless chicken breasts
3 tablespoons flour
1/2 teaspoon oregano
1/4 teaspoon minced garlic
1/4 teaspoon paprika
2 tablespoons olive oil
4 green onions sliced
8 fresh mushrooms sliced
1/2 cup white wine
1/2 cup sour cream
1 tablespoon tomato paste
salt and pepper to taste
In a small bowl combine the flour, oregano, paprika, salt, and pepper. Dust the chicken with this mixture (this will help thicken the sauce). In large skillet heat the oil and brown the chicken. Arrange the chicken in 9x13 baking dish. Sprinkle with the onions and mushrooms. In a separate bowl mix the wine, sour cream, tomato paste, salt and pepper to taste. Pour over chicken. Bake covered at 350 degrees for 35 minutes. Remove the cover the last 5 minutes of baking time. Good served with rice. If using chicken with bones and skin bake for 45 minutes.

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Santa Fe Chicken
2 cups cooked cubed chicken
6 slices of bacon
1 green pepper
1 red pepper
1 medium onion
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
3 or 4 tablespoons chopped parsley
1 small can of mushrooms
In a large skillet brown the bacon until crisp. Drain on paper towel. Discard all but 1 tablesppon of the bacon fat. Cut peppers into strips. In skillet with remaining bacon fat put mushrooms, onions and peppers. Saute for about 5 minutes. Add chicken and spices. cook, stirring for about 10 to 15 minutes. Crumble bacon on top. Sprinkle with parsely. Good served with warm tortillas or cooked rice.

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Chicken in Wine
1 chicken 3 pounds cut up
2 tablespoons oil
1 medium onion chopped
2 stalks celery chopped
1/2 cup diced ham
1 bay leave
1 clove garlic chopped
1/2 teaspoon thyme
2 cups white wine
1 cup whipping cream
salt and pepper to taste
Heat oil in large skillet, brown chicken well on all sides. Move chicken to a 2 quart pan. In the same skillet cook the onions, celery, and garlic for 3 minutes. Add to pan with chicken. Add the ham, bay leave, parsley, thyme and wine. Note when adding wine to be sure that it covers the chicken. If not you may add some chicken broth to cover. Cook over low heat for 30 to 35 minutes until chicken is tender. Remove the chicken pieces, keep the chicken warm. To pan juices, add cream. Cook until thickened, add salt and pepper to taste. Pour sauce over chicken and serve. You may substitue chicken broth for the wine if desired. Better with the wine.

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Chicken Breast Diane
4 large boneless chicken breast
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive or salad oil
2 tablespoons butter
3 tablespoons chopped green onions
juice of 1/2 lime or lemon
2 teaspoons Dijon-style mustard
1/4 cup chicken broth
Place chicken breast between sheets of waxed paper. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Being careful not to over cook or they will get dried out. Transfer to serving platter and keep warm. Add green onions, lime or lemon juice and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth, remaining butter and oil. Stir until sauce is smooth. Pour sauce over chicken. Good served with cooked noodles.

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Pasta Primavera
2 cups cooked cubed chicken
1 can cream of chicken and broccoli soup
1/2 cup milk
1/4 cup grated Parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups broccoli flowerets
2 medium carrots
2 1/2 cups hot cooked corkscrew macaroni
In medium saucepan mix soup, milk, cheese, garlic powder, pepper, broccoli, and carrots. Simmer covered for about 15 minutes or until vegetables or tender-crisp. Stirring occasionally. Add macaroni, and chicken and heat through.

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