Chicken with Prosciutto Spinach Cream Sauce

This is a delicious and very rich tender chicken accompanied by a prosciutto and spinach cream sauce.





INGREDIENTS:



2 eggs

1 cup milk

2 cups Italian seasoned bread crumbs

1 teaspoon garlic powder

1 teaspoon paprika

salt and pepper to taste

1/4 cup vegetable oil

4 thin-sliced skinless, boneless chicken breast halves

1/2 cup white wine

1 tablespoon all-purpose flour

1 pint heavy cream

1 teaspoon minced garlic

1 1/2 cups diced prosciutto

3 cups chopped fresh spinach

1 cup shredded mozzarella cheese







DIRECTIONS:



1. Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.



2. Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).



3. Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.via

General Tso's Chicken

General Tso's Chicken, is actually an American creation. It is a sweet deep fried chicken dish served in American Chinese restaurants and also very popular at the buffet line. Regardless of its origin, this is an easy dish to make at home without the gloppy sauce and soggy thick breading that you get from the take out place and you don’t have pay the expensive price for it.





Ingredients :



1 pound chicken meat cut into large chunks

3 tbsp soy sauce

1 tsp white pepper

1 egg white

3 tbsp of cornstarch

1 tbsp of oil

4 green onions – cut into thin strip

6 dry hot peppers – cut into ½” length

1 tbsp of chopped ginger

2 cloves of garlic - chopped





Sauce:



2 tsp of cornstarch

1/4 cup water

3 tbsp of sugar (more or less depend on the sweetness you like)

4 tbsp soy sauce

3 tbsp of white vinegar

2 tbsp of cooking wine

3/4 - 1 cup chicken broth

1 tsp of pepper

Cooking Directions:

1. Mix all the sauce ingredients and set it aside for later use.



2. In separate bowl, mix chicken, soy sauce and white pepper. Set it aside to marinate for 30 minutes. Stir in egg white and add in the cornstarch and mix until chicken pieces are coated evenly.



3. Add the 1 tbsp of oil to the chicken as this will help to separate chicken pieces. Deep fry chicken until golden brown. Drain on paper towels. Remove all the oil from the pan and leave about 1 tbsp.



4. Stir-fry garlic, ginger and peppers until fragrant. Stir sauce adding to wok. Bring it up to a boil and when sauce thickens add in the chicken. Stir and toss until chicken pieces well coated with sauce. Add in the spring onions.



5. Dish out and serve with warm rice.