English-14
English-15
r
eciPes
c
Hicken
c
acciaTore
2 tablespoons vegetable oil
1
⁄
3
cup chopped green bell pepper
3 to 4 pieces chicken
1 can (4-ounces) sliced mushrooms,
(thighs, legs, of halved breasts)
drained
1
⁄
3
cup chopped onion
1 teaspoon Italian seasoning
1 bay leaf
Salt and ground black pepper to taste
1 clove garlic, minced
Hot cooked spaghetti or other pasta
1 can (14
1
⁄
2
-ounces) peeled,
diced tomatoes
Set skillet temperature to 350°F. Add oil. Arrange chicken pieces, skin side-down
in skillet. Cook chicken until well browned on first side, about 5 minutes. Turn
chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion
is cooked, but not brown. Reduce temperature to ”WARM”. Add remaining
ingredients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken
is cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and
sauce over spaghetti or other pasta.
r
eciPes
f
isH
f
illeTs
wiTH
l
emon
d
ill
s
aUce
1
⁄
4
-lb. fresh mushrooms, sliced
1 tablespoon lemon juice
2 green onions, sliced
1
⁄
3
teaspoon dill weed
2 tablespoons butter or margarine
1
⁄
4
teaspoon salt
1
1
⁄
2
teaspoons all-purpose flour
Dash ground black pepper
1
⁄
4
cup milk
1 to 2 orange roughy or other firm
1 tablespoon white wine
fish fillets, (about 8-ounces each)
1
⁄
4
cup cream, optional
Set skillet temperature to 300° F. Add mushrooms, onions and butter. Sauté,
stirring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minute.
Combine milk and water.
Reduce temperature to “WARM”. Add milk mixture to skillet and cook, stirring
constantly, 1 minute. Blend in wine, lemon juice and seasonings. Arrange fish
fillets in sauce, spooning sauce over fish. Cover and cook 8 to 10 minutes or
until fish flakes easily with a fork. Lift fish from sauce with a wide spatula.
If not using cream, spoon sauce over fish and serve. If desired, remove fish from
serving platter and keep warm. Blend cream into sauce in skillet. Heat uncovered
1 to 2 minutes. Spoon sauce over fish.
