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Old 05-06-2009, 09:54 PM   #1
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Chicken a la Alix

I modified a couple of recipes and we like the result so I thought I would share.

6-8 chicken pieces (I use a couple of thighs and mostly breasts)
lemon pepper
lime
1/4 cup chicken broth
1 tsp cornstarch
1/4 cup brandy
1 tbsp dijon (or 1 tsp dry mustard and 1 tsp sugar)
chopped green onions

Sprinkle chicken with lemon pepper and brown chicken pieces in frying pan a bit. Place chicken into a casserole dish and deglaze pan with the chicken broth. Stir in the mustard and let it reduce a bit. Stir the cornstarch into the brandy and add that to the pan. Let sauce thicken a bit. Squeeze the lime into the sauce. Pour over the chicken pieces and add the chopped green onions. Put in the oven for 30-40 minutes (time depends on bone in or out) at 350. Serve with either rice or noodles.

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Old 05-06-2009, 11:10 PM   #2
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Quote:
Originally Posted by Alix View Post
I modified a couple of recipes and we like the result so I thought I would share.

6-8 chicken pieces (I use a couple of thighs and mostly breasts)
lemon pepper
lime
1/4 cup chicken broth
1 tsp cornstarch
1/4 cup brandy
1 tbsp dijon (or 1 tsp dry mustard and 1 tsp sugar)
chopped green onions

Sprinkle chicken with lemon pepper and brown chicken pieces in frying pan a bit. Place chicken into a casserole dish and deglaze pan with the chicken broth. Stir in the mustard and let it reduce a bit. Stir the cornstarch into the brandy and add that to the pan. Let sauce thicken a bit. Squeeze the lime into the sauce. Pour over the chicken pieces and add the chopped green onions. Put in the oven for 30-40 minutes (time depends on bone in or out) at 350. Serve with either rice or noodles.
Thanks Alix.

I'll be trying this this week-end. I have a frozen bag of boneless/skinless chicken thighs that I think would like this treatment with some wide egg noodles. I'll also be subbing some vidalia chopped onions for the spring onions.
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Old 05-07-2009, 01:03 AM   #3
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Thnks ..
I ll be trying this sunday for my kids ..
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Old 05-07-2009, 08:05 AM   #4
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Looks good to me.

I think I'll sample the ingredients for freshness.

Brandy first...
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Old 05-07-2009, 08:21 AM   #5
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Originally Posted by Andy M. View Post
Looks good to me.

I think I'll sample the ingredients for freshness.

Brandy first...
The brandy was a truly inspired touch. Sip a little while cooking...splash some in...sip more after dinner. MMMMMMM!
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Old 06-08-2009, 09:48 AM   #6
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Mmmm! that sounds good Alix.
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Old 03-21-2011, 05:50 PM   #7
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Tossed in a tsp of thyme and had to use a lemon instead of a lime this time. I'll post how it went.
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Old 03-21-2011, 07:27 PM   #8
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Bigger hit than when I used the lime! I served this over orzo noodles and had a side of sauteed zucchini, onions, celery, peppers and a nice tomato. Really delicious.
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Old 03-21-2011, 07:52 PM   #9
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Yummy! Of course, I like anything lemon!
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Old 03-21-2011, 07:56 PM   #10
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Sounds great. I really don't use prepared mustards as much as I should, I suspect. I love the taste, but have never gotten the hang of how/when. Frying black mustard seeds till they pop and sprinkling with mustard oil are second nature, but every time I see a recipe with dijon or other jarred mustard, I realize that I am missing a basic flavor tool.
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