1 (2 1/2-3 lb) chicken, cut into pieces
1 teaspoon salt
1/4 teaspoon pepper
1 fresh lemon, sliced
1 tablespoon fresh lemon juice
3 tablespoons water
1 tablespoon soy since
1/2 tablespoon sugar
1/4 teaspoon ground ginger
1 clove garlic, minced or pressed

wash chicken. pat dry. sprinkle with salt and pepper.

place chicken, skin side down, in a shallow baking dish.

mix lemon slices, lemon juice, water, soy sauce, ginger and garlic. pour over chicken.

bake at 400° for 40 minutes. turn chicken halfway through baking time. baste 2 or 3 times during cooking.

2 1/2-3 pounds boneless, skinless chicken breasts
1/4 cup reduced sodium chicken broth
1/2 cup balsamic vinegar
1/3 cup chopped scallions
2 tablespoons dijon mustard
1 tablespoon sugar (or sugar substitute)
2 teaspoons worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cracked black pepper

Rinse the chicken pieces off and pat until dry.

arrange the chicken in a shallow baking dish.

in a small bowl, combine the chicken broth, balsamic vinegar, chopped scallions, dijon mustard, minced garlic, sugar, worcestershire sauce, dry mustard and black pepper and whisk to blend well.

pour the marinade over the chicken; cover and refrigerate for at least 24 hours, turning occasionally.

preheat oven to 325° and bake for 30-40 minutes.

remove chicken from the marinade and save remaining marinade.

place the chicken on a prepared grill and cook for 5-6 minutes on each side, until tender, basting with the reserved marinade. serve immediately.

8 tablespoons unsalted butter, divided
1 (2 1/2-3 lb) chicken, cut up
soft and freshly ground cracked black pepper
1 cup minced shallots OR yellow onion (about 5 medium shallots OR 1 onion)
8 ounces fresh brown (crimini) mushrooms, wiped clean with a dry cloth and thickly sliced
1 cup thinly sliced leeks
2 tablespoons chopped fresh sage
1 cup medium dry madeira
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon flour
1/2 cup thinly sliced green onions

warm 6 tablespoons of butter over medium heat in a deep, heavy-bottomed, lidded skillet that will hold the chicken in one layer. season the chicken well with salt and pepper. when the butter is hot, add chicken to the pan. saute, turning frequently, until browned on all sides, about 8 minutes, and remove it to a warm platter.

add the shallots and saute, tossing frequently, until golden, about 5 minutes. add the mushrooms and saute until they are beginning to color, about 2 minutes. add the leeks and sage and saute until fragrant.j

add the madeira, stirring and scraping the bottom of the pan, and bring it to a boil. add the broth, bring back to a boil, and return the chicken to the pan. reduce the heat to a slow simmer and cook gently until the chicken is tender. about 20 minutes longer.

remove the chicken to a warm platter. raise the heat to medium high, add the cream, and cook, stirring constantly, until slightly reduced. knead the flour into the remaining butter and add it in bits, stirring constantly. simmer until thickened, about 4 minutes longer, and stir in the green onion. turn off the heat, pour the sauce over the chicken, and serve immediately.

4 servings

chicken
3 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon rosemary
1/8 teaspoon garlic powder
1/4 teaspoon thyme
dash pepper
dash paprika

arrange chicken, bone-side up, on a broiler pan. combine remaining ingredients. brush over chicken. broil about 4″ from heat for 8 minutes, brushing frequently with sauce. turn chicken. continue broiling, brushing frequently with sauce for 6-8 minutes or until chicken is tender.

6 tablespoons butter
6 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 cup whipping cream
1 package (1lb) linguine, cooked and drained
4 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 (4 oz) jar diced pimientos, drained
1/4 cup chopped fresh parsley
4-5 drops hot pepper sauce
1/3 cup grated parmesan cheese

in a saucepan over medium heat, melt the butter. add the flour, salt, pepper and cayenne; stir until smooth. gradually add broth; bring to a boil. cook and stir for 2 minutes or until thickened. remove from the heat; stir in cream. mix 2 cups sauce with linguine; pour into a greased 13″x9″x2″ baking dish. make a well in center of noodles, leaving about a 6″x4″ space. to the remaining sauce, add turkey, mushrooms, pimientos, parsley and hot pepper sauce; mix well. pour into center of dish. sprinkle with parmesan cheese. cover and bake at 350° for 30 minutes. uncover and bake 20-30 minutes more or until bubbly and heated through.

8 servings