Chicken and Dumplins

2 cups cooked chicken, chopped
1 can chicken with rice soup
2 cups Bisquick baking mix
2 cans cream of chicken soup
1 soup can of water
2/3 cup milk

Combine chicken, soup, and water in saucepan. Heat. Mix baking mix and milk in separate bowl. Pour chicken mixture into a 9 x 13-inch casserole dish. Dip spoon in hot chicken mixture, then dip spoon into batter. Put spoonful of batter on top of chicken mixture. Repeat dipping until all dumpling batter is used. Bake at 350 degrees for 30 minutes.

Coq Au Vin with Yellow Rice

1 broiler, cut into 8 pieces
1/2 cup peanut oil
1 cup chopped red onion
2 cloves garlic, minced
1/4 teaspoon oregano
1/2 teaspoon salt
3 Tablespoons lemon juice
1 cup merlot wine

Saute pieces of chicken until brown in a large skillet with peanut oil in it. Remove and place on paper towel to drain. In this same oil simmer onion, garlic, oregano, salt, and lemon juice.

Place above over chicken pieces in a covered roasting pan. Bake for 45 minutes in a 350-degree oven. In the last 10 minutes, add wine and uncover chicken.

Portabello Mushrooms,Balsamic Vinegar and
Grilled Chicken Pasta

1 pound bow tie macaroni
3 to 4 large Portabello mushrooms at least 4 inches in diameter with stems (approximately 2 pounds)
Extra Virgin Olive oil
Fresh garlic cloves (approximately 3 large)
Fresh Italian Parsley
Fresh basil
Balsamic vinegar
Freshly Ground black pepper
Italian Style Chicken broth (1/2 cup)
10 chicken breasts, boned
Fajita seasoning for chicken

Coat the chicken breasts with fajita seasoning and store for several hours or overnight in the refrigerator.

Grill the chicken breasts and slice into bite-size pieces. Set aside.

Clean the mushrooms with a brush. Chop off the bottom of the stems. Cut the mushrooms lengthwise and then chop them into bite-size pieces. Set aside.

Finely chop 3 large cloves of garlic and saute them in two batches in approximately 1/4 cup of olive oil. Do not brown them. Add the mushrooms and additional olive oil as needed to saute them. Sprinkle liberally with Balsamic vinegar. The mushrooms should be firm to slightly limp. Set aside in a glass bowl to cool.

Boil the macaroni in a large pot for 13 minutes. Drain and rinse.

Have a large pasta bowl ready and add approximately 1/4 cup of olive oil to the bottom of the bowl. Dump in the macaroni. Add the mushrooms and the sliced chicken and mix together.

Add parsley, approximately less than 1/4 cup snipped. Add chopped or snipped basil, approximately three tablespoons full (do not use dry basil). Salt and pepper to taste. Mix it all together. You can add more vinegar and olive oil as needed.

Serve at room temperature.

Chicken Cutlets with Cranberry Sauce

1 pound chicken cutlets
2/3 cup whole berry cranberry sauce
1 Tablespoon lemon juice
2 teaspoons cornstarch
1 chicken flavor cube or envelope
1/2 teaspoon salt
1 cup water

Flour and saute cutlets in oil. Remove chicken to warming plate. When all are cooked, stir together cranberry sauce, lemon juice, cornstarch, bullion, salt, and water (use same skillet). Cook, stirring constantly, until sauce boils and thickens slightly. Boil for 1 minute. Spoon mixture over cutlets.

Sweet & Spicy Chicken

1 Tablespoon peanut oil
1/4 cup unsalted peanuts blanched, roasted
2 Tablespoon Minced Garlic
2 pinches red pepper flakes
8 ounces chicken breast cut into strips
4 fresh basil leaves
2 scallions cut into 1-inch lengths
sesame seeds
1 Tablespoon white wine
1 Tablespoon lemon juice
1 Tablespoon lemon zest
2 Tablespoons water
2 Tablespoons Vermont maple syrup

Stir fry peanut oil and peanuts for 2 minutes until browned, add garlic and red pepper flakes and saute 1 minute. Add chicken, basil, scallions and sesame seeds and cook two more minutes until chicken looses pinkness. Add and bring to a boil white wine, lemon juice, lemon zest, water, maple syrup. Garnish with the peanuts