COQ AU VIN:
1 large chicken, about 4-5 lbs in weight, cut into 8 pieces
wine marinade:
2 carrots, finely sliced
2 sticks celery, thinly sliced
2 onions, roughly chopped
4 cloves garlic, crushed
1 bay leaf
1 sprig thyme
6 cups red wine
6 tbsp. all purpose flour
4 tbsp. olive oil
1 sprig tarragon
veal or beef or chicken stock
4 oz. streaky bacon; cut into strips
20 pearl onions
1 cup button mushrooms
Rinse and Pat dry chicken pieces. Put them in a large bowl and add in the wine marinade ingredients. Mix well together to coat chicken pieces. Cover bowl and refrigerate overnight.
The next day, remove and pat chicken pieces dry with paper towels, then toss them with the flour. Drain marinade, reserving liquid and the rest of the ingredients.
In a non-stick heavy skillet, heat oil over medium-high heat until hot and brown chicken in batches. Add salt and pepper to taste after pieces are browned and transfer them to an oven-proof casserole.
Add into skillet the carrots, onion and celery from the marinade. Cook until softened; then add the marinade liquid and rest of ingredients. Bring to a boil; then pour mixture over chicken in the casserole placed over medium heat on the stove. Add in enough stock to completely cover chicken pieces. Cover casserole with lid and simmer gently for 20 to 30 minutes or until chicken is just tender.
Meanwhile, fry bacon strips in skillet until crisp and add in pearl onions and mushrooms. Cook mixture together for 10 minutes. Keep warm.
Remove chicken pieces from the casserole, strain sauce and return sauce to casserole. Boil and reduce liquid to thicken sauce. Return chicken pieces together with mushroom mixture. Simmer together for 5 minutes to heat through; then serve, garnished with the sprig of tarragon.
Wednesday, January 11, 2012
Tuesday, January 10, 2012
CHICKEN: This recipe calls for a slightly different type of batter which makes the finished product go better with the sweet and sour sauce.
FRIED CHICKEN WITH SWEET & SOUR SAUCE:
1 chicken, about 2-3 lb in weigh, cut into 8 pieces
1 clove garlic, halved
oil for deep-frying
salt and pepper
batter:
¼ cup all purpose flour
½ tsp. curry powder
¼ tsp salt
1/8 tsp. nutmeg
1 egg yolk
3 tbsp. milk
1 egg white, stiffly beaten
sweet & sour sauce:
½ cup tomato ketchup
½ cup home-made stock or beef broth
2 tbsp. wine vinegar
2-3 drops hot pepper sauce
In a large bowl, combine flour, curry powder, salt and nutmeg. Beat egg yolk with milk and stir into dry ingredients. Whisk until smooth. Fold in beaten egg white.
Rinse, pat dry chicken pieces and rub them with the cut garlic. Add salt and pepper to taste.
In a small saucepan, combine sauce ingredients, except hot sauce, and bring it to a boil. Boil and reduce until it is about ¾ cup. Add hot pepper sauce. Reserve and keep warm.
In large saucepan heat enough oil for deep frying over high heat until very hot. Test it by dipping in a dry clean wooden chopstick; if bubbles rise up instantaneously around the chopstick, oil is ready. Dip chicken pieces in batter; then lower carefully into hot oil. Deep fry chicken for 5-6 minutes, or until golden and cooked. Drain on paper towels.
Serve sauce with chicken.
1 chicken, about 2-3 lb in weigh, cut into 8 pieces
1 clove garlic, halved
oil for deep-frying
salt and pepper
batter:
¼ cup all purpose flour
½ tsp. curry powder
¼ tsp salt
1/8 tsp. nutmeg
1 egg yolk
3 tbsp. milk
1 egg white, stiffly beaten
sweet & sour sauce:
½ cup tomato ketchup
½ cup home-made stock or beef broth
2 tbsp. wine vinegar
2-3 drops hot pepper sauce
In a large bowl, combine flour, curry powder, salt and nutmeg. Beat egg yolk with milk and stir into dry ingredients. Whisk until smooth. Fold in beaten egg white.
Rinse, pat dry chicken pieces and rub them with the cut garlic. Add salt and pepper to taste.
In a small saucepan, combine sauce ingredients, except hot sauce, and bring it to a boil. Boil and reduce until it is about ¾ cup. Add hot pepper sauce. Reserve and keep warm.
In large saucepan heat enough oil for deep frying over high heat until very hot. Test it by dipping in a dry clean wooden chopstick; if bubbles rise up instantaneously around the chopstick, oil is ready. Dip chicken pieces in batter; then lower carefully into hot oil. Deep fry chicken for 5-6 minutes, or until golden and cooked. Drain on paper towels.
Serve sauce with chicken.
CHICKEN: Try this recipe the next time you are using the BBQ to cook dinner.
CHICKEN SATAY:
1 ½ to 2 lbs. chicken thigh meat
1 clove garlic, crushed
2 tsp. finely grated fresh ginger
3 tsp. fish sauce + ½ tsp. salt
satay sauce:
2 tsp. cooking oil
4 shallots, minced
4 cloves garlic, minced
2 tsp. grated ginger
2 small red chillies, seeded and chopped
½ cup crunchy peanut butter
2 tsp. dark soy sauce
¾ cup coconut milk
2 tsp. soft brown sugar
1 ½ tbsp. fish sauce
1 fresh lime leaf + 1 ½ tbsp. lime juice
1 tbsp. cooking oil
Cut chicken thigh meat into ½-inch strips and put them in a bowl. Add garlic, ginger, salt and fish sauce and coat chicken strips well with mixture. Cover bowl and marinate in refrigerator for 1-2 hours. Soak 12 wooden skewers in cold water for 1 hour.
To make satay sauce: In a saucepan over medium heat, heat 1 tbsp. oil until hot. Add garlic, shallot, ginger and chillies. Stir-fry together for 5 minutes. Reduce heat to low and add remaining ingredients. Bring to a boil, then simmer mixture for 10 minutes or until sauce has thickened. Remove lime leaf and keep warm.
Preheat barbeque grill to medium-high direct heat. Thread 2 or 3 chicken pieces onto each skewer, without crowding. Grill chicken for 10 minutes, turning after 5 minutes, or until cooked. Serve with satay sauce.
Note: lamb or pork can be substituted for chicken.
1 ½ to 2 lbs. chicken thigh meat
1 clove garlic, crushed
2 tsp. finely grated fresh ginger
3 tsp. fish sauce + ½ tsp. salt
satay sauce:
2 tsp. cooking oil
4 shallots, minced
4 cloves garlic, minced
2 tsp. grated ginger
2 small red chillies, seeded and chopped
½ cup crunchy peanut butter
2 tsp. dark soy sauce
¾ cup coconut milk
2 tsp. soft brown sugar
1 ½ tbsp. fish sauce
1 fresh lime leaf + 1 ½ tbsp. lime juice
1 tbsp. cooking oil
Cut chicken thigh meat into ½-inch strips and put them in a bowl. Add garlic, ginger, salt and fish sauce and coat chicken strips well with mixture. Cover bowl and marinate in refrigerator for 1-2 hours. Soak 12 wooden skewers in cold water for 1 hour.
To make satay sauce: In a saucepan over medium heat, heat 1 tbsp. oil until hot. Add garlic, shallot, ginger and chillies. Stir-fry together for 5 minutes. Reduce heat to low and add remaining ingredients. Bring to a boil, then simmer mixture for 10 minutes or until sauce has thickened. Remove lime leaf and keep warm.
Preheat barbeque grill to medium-high direct heat. Thread 2 or 3 chicken pieces onto each skewer, without crowding. Grill chicken for 10 minutes, turning after 5 minutes, or until cooked. Serve with satay sauce.
Note: lamb or pork can be substituted for chicken.
Monday, January 9, 2012
CHICKEN BREAST: This is another recipe of cooking chicken breast that goes down very well with company.
CHICKEN SALTIMBOCCA:
4 chicken breasts
4 sage leaves
4-5 shallots, thinly sliced
4 large slices Prosciutto ham
flour
salt and pepper
4 tbsp. olive oil
½ lb. oyster or other mushrooms cut into ½-inch dice
1 cup Marsala wine
½ cup chicken stock
2 tbsp. butter
Place each chicken breast between 2 sheets of plastic wrap and pound it with a meat mallet to ¼-inch thickness. Add salt and pepper to taste; then arrange a sage leave and 1 slice of prosciutto ham over each piece of meat. Fold each piece in half like a book, and secure with a toothpick if necessary. Dredge each package in flour seasoned with salt and pepper.
In a heavy non-stick saucepan, heat 2 tbsp. oil until hot and sauté chicken breasts in batches over medium-high heat. Cook 2 minutes on each side or until golden brown; then turn over to brown the other side. Remove with tongs and keep warm.
Add 1 tbsp. oil to pan and cook shallots and mushrooms for 4-5 minutes. Add Marsala wine and chicken stock and scrape up brown bits from the skillet. Cook over high heat until liquid is reduced by half. Swirl in butter to make sauce.
Pour sauce over chicken breast to serve.
4 chicken breasts
4 sage leaves
4-5 shallots, thinly sliced
4 large slices Prosciutto ham
flour
salt and pepper
4 tbsp. olive oil
½ lb. oyster or other mushrooms cut into ½-inch dice
1 cup Marsala wine
½ cup chicken stock
2 tbsp. butter
Place each chicken breast between 2 sheets of plastic wrap and pound it with a meat mallet to ¼-inch thickness. Add salt and pepper to taste; then arrange a sage leave and 1 slice of prosciutto ham over each piece of meat. Fold each piece in half like a book, and secure with a toothpick if necessary. Dredge each package in flour seasoned with salt and pepper.
In a heavy non-stick saucepan, heat 2 tbsp. oil until hot and sauté chicken breasts in batches over medium-high heat. Cook 2 minutes on each side or until golden brown; then turn over to brown the other side. Remove with tongs and keep warm.
Add 1 tbsp. oil to pan and cook shallots and mushrooms for 4-5 minutes. Add Marsala wine and chicken stock and scrape up brown bits from the skillet. Cook over high heat until liquid is reduced by half. Swirl in butter to make sauce.
Pour sauce over chicken breast to serve.
CHICKEN: The dish of Chicken Marengo was supposedly conjured up for Napoleon, after he fought the Battle of Marengo. Despite its origin, it is a very satisfaying meal to serve the family.
CHICKEN MARENGO:
1 x 3 lb. chicken, cut into serving pieces
2 tbsp. each butter and oil
1 ½ cups thinly sliced mushrooms
½ cup chopped onion
½ cup chopped garlic
1 bay leaf
2 sprigs fresh thyme or ½ tsp. dried
½ cup dry white wine
2 cup chopped fresh or canned plum tomatoes
¼ cup tomato paste
½ cup chicken broth
salt and pepper
2 sprigs of parsley, chopped
Rinse, pat dry chicken pieces and sprinkle them with salt and pepper to taste.
In a heavy non-stick skillet, melt butter in oil over medium-high heat. Place chicken pieces, skin-side down and cook for 5 minutes, or until golden brown. Turn over and cook 2 minutes more on the other side.
Pour off fat from skillet and cover chicken pieces with the mushrooms, onion, garlic, bay leaf and thyme. Cover skillet and let mixture cook for 5 minutes over medium heat. Pour in wine and scrape up brown bits. Add tomatoes, tomato paste, chicken broth and parsley. Bring to a boil and adjust seasoning. Cover and simmer for 5 to 10 minutes more, or until chicken pieces are tender to taste.
1 x 3 lb. chicken, cut into serving pieces
2 tbsp. each butter and oil
1 ½ cups thinly sliced mushrooms
½ cup chopped onion
½ cup chopped garlic
1 bay leaf
2 sprigs fresh thyme or ½ tsp. dried
½ cup dry white wine
2 cup chopped fresh or canned plum tomatoes
¼ cup tomato paste
½ cup chicken broth
salt and pepper
2 sprigs of parsley, chopped
Rinse, pat dry chicken pieces and sprinkle them with salt and pepper to taste.
In a heavy non-stick skillet, melt butter in oil over medium-high heat. Place chicken pieces, skin-side down and cook for 5 minutes, or until golden brown. Turn over and cook 2 minutes more on the other side.
Pour off fat from skillet and cover chicken pieces with the mushrooms, onion, garlic, bay leaf and thyme. Cover skillet and let mixture cook for 5 minutes over medium heat. Pour in wine and scrape up brown bits. Add tomatoes, tomato paste, chicken broth and parsley. Bring to a boil and adjust seasoning. Cover and simmer for 5 to 10 minutes more, or until chicken pieces are tender to taste.
CHICKEN: This is a delicious way to serve chicken breast.
CHICKEN (OR TURKEY) KIEV:
4 chicken breasts, skinned
all purpose flour for dredging
2 eggs, well beaten
bread crumbs
salt and pepper
cooking oil for deep-frying
herb Butter:
½ cup unsalted butter, softened
2 oz. each of chopped flat-leaf parsley, tarragon & chervil
1 clove garlic, finely-chopped
1 tbsp. whole-grained mustard
grated zest and juice of 1 lemon
1 tsp. paprika + salt and pepper
To make herb butter: Mix softened butter well with the rest of herb-butter ingredients and shape mixture into a roll. Wrap up with plastic wrap and refrigerate until needed.
Place each chicken breast between 2 sheets of plastic wrap or waxed paper and pound it evenly with a meat mallet into ¼ -inch thick slices roughly rectangular in shape. Season chicken with salt and pepper to taste. Divide herb butter into equal portions and place 1 portion along the centre of each piece of chicken breast. Bring up the corners of the meat to completely enclose the butter, like an envelope, or alternately, roll up chicken jelly-roll fashion. Wrap each roll or package up separately in plastic wrap and refrigerate several hours.
When ready to cook, place flour in one shallow dish; beaten eggs in another; then bread crumbs in a third dish. In a large non-stick saucepan or skillet, heat enough oil for deep-frying until very hot. Coat each chicken package with flour, dip it in the egg then roll it in breadcrumbs, shaking off excess. Deep-fry for about 2-3 minutes; then drain on paper towel. Slice each roll at a diagonal and arrange pieces decoratively on serving plate to serve.
4 chicken breasts, skinned
all purpose flour for dredging
2 eggs, well beaten
bread crumbs
salt and pepper
cooking oil for deep-frying
herb Butter:
½ cup unsalted butter, softened
2 oz. each of chopped flat-leaf parsley, tarragon & chervil
1 clove garlic, finely-chopped
1 tbsp. whole-grained mustard
grated zest and juice of 1 lemon
1 tsp. paprika + salt and pepper
To make herb butter: Mix softened butter well with the rest of herb-butter ingredients and shape mixture into a roll. Wrap up with plastic wrap and refrigerate until needed.
Place each chicken breast between 2 sheets of plastic wrap or waxed paper and pound it evenly with a meat mallet into ¼ -inch thick slices roughly rectangular in shape. Season chicken with salt and pepper to taste. Divide herb butter into equal portions and place 1 portion along the centre of each piece of chicken breast. Bring up the corners of the meat to completely enclose the butter, like an envelope, or alternately, roll up chicken jelly-roll fashion. Wrap each roll or package up separately in plastic wrap and refrigerate several hours.
When ready to cook, place flour in one shallow dish; beaten eggs in another; then bread crumbs in a third dish. In a large non-stick saucepan or skillet, heat enough oil for deep-frying until very hot. Coat each chicken package with flour, dip it in the egg then roll it in breadcrumbs, shaking off excess. Deep-fry for about 2-3 minutes; then drain on paper towel. Slice each roll at a diagonal and arrange pieces decoratively on serving plate to serve.
CHICKEN: This is quite a fancy dish to serve to company, while serving it to family is bound to solicit praises for the extra effort.
CHICKEN IN RASPBERRY VINEGAR & CREAM SAUCE:
1 x 2 ½ to 3 lb. chicken; cut into serving pieces
2 medium onions, sliced
2 tbsp. water
3 tbsp. butter +2 tbsp. oil
1 large tomato, peeled, seeded and chopped
2 cloves garlic, crushed
salt and pepper
bouquet garni: tie together or wrap in cheese cloth tightly
1 sprig thyme
2 bay leaves
1 stick celery
3 sprigs parsley
2 cups raspberry vinegar
1 cup whipping cream 1
1 oz. Armagnac or Cognac
Rinse, pat dry chicken pieces and rub them with salt and pepper to taste. In a non-stick skillet over medium-high heat, brown chicken, in batches if necessary, in 2 tbsp. butter and oil until golden on both sides.
Meanwhile, in a separate saucepan, combine sliced onion with 1 tbsp. butter and the water. Cook mixture over medium-low heat until onion is soft but not browned. Add tomato, garlic and bouquet garni to the onions. Place chicken pieces on top and cook over low heat for 20 minutes, or until chicken is done but not overcooked. Transfer chicken pieces to heated platter to keep warm. Remove bouquet garni and puree the onion mixture.
Pour off most of the fat from frying chicken from skillet & heat it over med-high heat
until hot. Deglaze the pan with the raspberry vinegar & drop in the bouquet garni. Cook and reduce vinegar until ½ cup remains. Discard bouquet garni and add in the onion & tomato puree. Stir in cream and the Armagnac or cognac and heat through, but do not boil, to make the sauce.
Serve chicken with the sauce.
1 x 2 ½ to 3 lb. chicken; cut into serving pieces
2 medium onions, sliced
2 tbsp. water
3 tbsp. butter +2 tbsp. oil
1 large tomato, peeled, seeded and chopped
2 cloves garlic, crushed
salt and pepper
bouquet garni: tie together or wrap in cheese cloth tightly
1 sprig thyme
2 bay leaves
1 stick celery
3 sprigs parsley
2 cups raspberry vinegar
1 cup whipping cream 1
1 oz. Armagnac or Cognac
Rinse, pat dry chicken pieces and rub them with salt and pepper to taste. In a non-stick skillet over medium-high heat, brown chicken, in batches if necessary, in 2 tbsp. butter and oil until golden on both sides.
Meanwhile, in a separate saucepan, combine sliced onion with 1 tbsp. butter and the water. Cook mixture over medium-low heat until onion is soft but not browned. Add tomato, garlic and bouquet garni to the onions. Place chicken pieces on top and cook over low heat for 20 minutes, or until chicken is done but not overcooked. Transfer chicken pieces to heated platter to keep warm. Remove bouquet garni and puree the onion mixture.
Pour off most of the fat from frying chicken from skillet & heat it over med-high heat
until hot. Deglaze the pan with the raspberry vinegar & drop in the bouquet garni. Cook and reduce vinegar until ½ cup remains. Discard bouquet garni and add in the onion & tomato puree. Stir in cream and the Armagnac or cognac and heat through, but do not boil, to make the sauce.
Serve chicken with the sauce.
Saturday, January 7, 2012
CHICKEN: This recipe will go down well with children, & be a good finger-food treat to serve at parties.
CHICKEN FINGERS WITH HONEY MUSTARD DIP:
1½ lb. boneless, skinless chicken breast
1 cup milk
2 cups shredded rice or shredded wheat cereal
¼ cup honey
¼ cup Dijon mustard
½ cup mayonnaise
3 tbsp. cider vinegar
salt and pepper
Preheat oven to 450 degrees F. Line a baking pan with foil and grease the foil.
Combine milk, honey, mustard and salt and pepper to taste. Pour 1/3 cup of this mixture into a shallow dish for breading. Set aside.
To make dip: Whisk mayonnaise into remaining milk mixture and gradually whisk in vinegar. Let dip stand for at least 10 minutes to thicken.
In another shallow dish, combine cereal with ¼ tsp. salt and a pinch of pepper.
Cut chicken breasts into 3 x ½ -inch strips and season lightly with salt and pepper. Dip them first in milk mixture then into cereal mixture, pressing to coat evenly. Place on prepared baking dish.
Bake for about 15 minutes or until golden brown and chicken is no longer pink inside.
Serve with dip.
1½ lb. boneless, skinless chicken breast
1 cup milk
2 cups shredded rice or shredded wheat cereal
¼ cup honey
¼ cup Dijon mustard
½ cup mayonnaise
3 tbsp. cider vinegar
salt and pepper
Preheat oven to 450 degrees F. Line a baking pan with foil and grease the foil.
Combine milk, honey, mustard and salt and pepper to taste. Pour 1/3 cup of this mixture into a shallow dish for breading. Set aside.
To make dip: Whisk mayonnaise into remaining milk mixture and gradually whisk in vinegar. Let dip stand for at least 10 minutes to thicken.
In another shallow dish, combine cereal with ¼ tsp. salt and a pinch of pepper.
Cut chicken breasts into 3 x ½ -inch strips and season lightly with salt and pepper. Dip them first in milk mixture then into cereal mixture, pressing to coat evenly. Place on prepared baking dish.
Bake for about 15 minutes or until golden brown and chicken is no longer pink inside.
Serve with dip.
CHICKEN: Chicken Cacciatore is of course a popular Italian dish in that it is easy to prepare and satisfying as a main meal. Please try my version of it.
CHICKEN CACCIATORE:
2-3 lbs. chicken, cut up into serving pieces
6 tbsp. cooking oil
½ to 1 cup flour for dredging
3 tbsp. chopped green onion
1 ½ lbs. mushroom, halved or quartered
6 medium tomatoes; cut into wedges
1 tbsp. chopped parsley
3 cloves garlic, smashed and chopped
¾ cup white wine + 1 cup hot chicken stock
¼ tsp. each of thyme &. oregano
¼ cup tomato paste
salt and pepper
few drops lemon juice
Rinse, pat dry chicken pieces and dip them in flour, shaking off excess. In a large non-stick skillet, heat 2 tbsp. oil until hot over medium-high heat and brown chicken pieces, in batches if necessary, for 3-4 minutes on each side. Add salt and pepper to taste to browned chicken and transfer to a heat-proof casserole.
Preheat oven to 350 degrees F. Drain off fat and add 1 tbsp. oil to skillet. Cook onion and garlic for 2-3 minutes. Then add mushrooms and cook for 3-4 minutes more. Add wine and cook it over high heat to reduce by half. Add chicken stock, tomato paste, thyme and oregano, mixing in well. Return chicken pieces to skillet as well as add in tomato wedges. Bring mixture to a boil. Adjust seasoning and simmer for 2-3 minutes. Transfer mixture to casserole and place it in oven. Cover and bake for 35-40 minutes.
Remove chicken from casserole and keep warm in a heated serving platter. Place casserole over high heat on the stove. Cook for 3-4 minutes to reduce liquid; then add lemon juice and chopped parsley.
Pour sauce over chicken to serve.
2-3 lbs. chicken, cut up into serving pieces
6 tbsp. cooking oil
½ to 1 cup flour for dredging
3 tbsp. chopped green onion
1 ½ lbs. mushroom, halved or quartered
6 medium tomatoes; cut into wedges
1 tbsp. chopped parsley
3 cloves garlic, smashed and chopped
¾ cup white wine + 1 cup hot chicken stock
¼ tsp. each of thyme &. oregano
¼ cup tomato paste
salt and pepper
few drops lemon juice
Rinse, pat dry chicken pieces and dip them in flour, shaking off excess. In a large non-stick skillet, heat 2 tbsp. oil until hot over medium-high heat and brown chicken pieces, in batches if necessary, for 3-4 minutes on each side. Add salt and pepper to taste to browned chicken and transfer to a heat-proof casserole.
Preheat oven to 350 degrees F. Drain off fat and add 1 tbsp. oil to skillet. Cook onion and garlic for 2-3 minutes. Then add mushrooms and cook for 3-4 minutes more. Add wine and cook it over high heat to reduce by half. Add chicken stock, tomato paste, thyme and oregano, mixing in well. Return chicken pieces to skillet as well as add in tomato wedges. Bring mixture to a boil. Adjust seasoning and simmer for 2-3 minutes. Transfer mixture to casserole and place it in oven. Cover and bake for 35-40 minutes.
Remove chicken from casserole and keep warm in a heated serving platter. Place casserole over high heat on the stove. Cook for 3-4 minutes to reduce liquid; then add lemon juice and chopped parsley.
Pour sauce over chicken to serve.
CHICKEN: I was given this recipe by a friend, long time ago, and tried it only once with good result. Hope that it works for you.
CHICKEN:CHICKEN FAJITA:
4-6 large flour tortillas
1-2 tbsp. cooking oil
1 medium red onion, sliced
1-2 tbsp. chilli pepper, or to taste
1 lb. boneless chicken breast, cut into strips
1½ tsp. dried oregano
3 tbsp. all purpose flour
1 cup hot milk
1 each red and green pepper, cut into strips
½ cup chopped tomatoes
½ cup grated Cheddar or Monterey Jack cheese
1 cup shredded lettuce leaves
In a large non-stick saucepan over medium-high heat, heat 1 tbsp. oil until hot and cook chicken. Add chilli powder, oregano and salt and pepper to taste. Remove with a slotted spoon and keep warm.
Heat 1 tbsp. oil and cook onions and peppers for 3-4 minutes until softened. Add salt and pepper to taste. Add flour and cook, stirring, for 2-3 minutes at low-medium heat. Whisk in hot milk gradually, whisking constantly to remove lumps. Bring mixture to a boil and simmer a few minutes until sauce is thickened. Adjust seasoning and return chicken to pan.
Warm up tortillas according to package directions; and spoon fillings into center of each tortilla. Add tomatoes, lettuce and cheese. Fold up bottom of tortilla then fold sides to enclose filling. Serve immediately.
4-6 large flour tortillas
1-2 tbsp. cooking oil
1 medium red onion, sliced
1-2 tbsp. chilli pepper, or to taste
1 lb. boneless chicken breast, cut into strips
1½ tsp. dried oregano
3 tbsp. all purpose flour
1 cup hot milk
1 each red and green pepper, cut into strips
½ cup chopped tomatoes
½ cup grated Cheddar or Monterey Jack cheese
1 cup shredded lettuce leaves
In a large non-stick saucepan over medium-high heat, heat 1 tbsp. oil until hot and cook chicken. Add chilli powder, oregano and salt and pepper to taste. Remove with a slotted spoon and keep warm.
Heat 1 tbsp. oil and cook onions and peppers for 3-4 minutes until softened. Add salt and pepper to taste. Add flour and cook, stirring, for 2-3 minutes at low-medium heat. Whisk in hot milk gradually, whisking constantly to remove lumps. Bring mixture to a boil and simmer a few minutes until sauce is thickened. Adjust seasoning and return chicken to pan.
Warm up tortillas according to package directions; and spoon fillings into center of each tortilla. Add tomatoes, lettuce and cheese. Fold up bottom of tortilla then fold sides to enclose filling. Serve immediately.
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