Chicken  A  La  King  on  Toast






1/2 cup chopped celery

  1/2 cup chopped green pepper

2 tablespoons butter

2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted

1 cup milk

  1/4 teaspoon pepper

2 cups cubed cooked chicken

  1 jar (6 ounces) sliced mushrooms, drained 

1/4 cup diced pimientos

6 slices bread, toasted and halved




In a large skillet, saute celery and green pepper in butter until crisp-tender.

Stir in the soup, milk and pepper.

Add the chicken, mushrooms and pimientos.

Reduce heat; simmer, uncovered, for 4 to 6 minutes or until heated through.


Serve over toast.


Serves 4






Chicken  Marsala






6 boneless skinless chicken breast halves (4 ounces each)

1 cup Italian salad dressing

1 tablespoon all-purpose flour

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon pepper

2 tablespoons olive oil, divided

1 tablespoon butter

1/2 cup chicken broth

5 tablespoons additional chicken broth

1/2 cup marsala wine or 3 tablespoons unsweetened apple juice

1 pound sliced fresh mushrooms

1/2 cup minced fresh parsley





Preheat oven to 350 degrees.


Flatten chicken to 1/2 inch thickness.

Place in a large resealable plastic bag; add salad dressing.

Seal bag and turn to coat.

Refrigerate for 8 hours or overnight.


Drain and discard marinade.


Combine the flour, Italian seasoning, garlic powder, paprika and pepper;

sprinkle over both sides of chicken.


In a large non-stick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter

for 2 minutes on each side or until browned.


Transfer to a 13 inch x 9 inch baking dish coated with cooking spray.


Gradually add broth and wine to skillet, stirring to loosen browned bits.

Bring to a boil; cook and stir for 2 minutes.

Strain sauce; set aside.


In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain.


Stir sauce into mushrooms; heat through.

Pour over chicken; sprinkle with parsley.

Bake, uncovered, for 25 to 30 minutes or until chicken juices run clear.



Serves 6






Asparagus  Chicken  Stir-Fry






1/2 cup cut fresh asparagus (1 inch pieces)

2 teaspoons cornstarch, divided

1 egg white

3/4 pound boneless skinless chicken breast, cubed

2 teaspoons vegetable oil

1/4 cup chicken broth

2 tablespoons soy sauce

2 teaspoons granulated sugar

3 tablespoons unsalted cashews

2 green onions, chopped

1 cup hot cooked rice





Place asparagus in a steamer basket; place in a saucepan over 1 inch of water.

Bring to a boil; cover and steam for 5 to 7 minutes or until crisp-tender.

Drain and keep warm.


In a small bowl, combine 1 teaspoon cornstarch and egg white until smooth.

Add chicken and toss to coat.


In a large non-stick skillet or wok, stir-fry chicken in oil for 4 to 5 minutes

or until no longer pink.


Place the remaining cornstarch in a small bowl; stir in the broth, soy sauce and sugar until smooth.

Gradually add to the pan.

Bring to a boil; cook and stir for 1 minute or until thickened.

Stir in the cashews, onions and asparagus.


Serve over rice.



Serves 2








 Salem's Den  Salem 2004 and Beyond