Coronation chicken PDF Print E-mail

Coronation Chicken

This is good for a cold buffet.

8 half chicken breasts
1 1/2 cups mayonnaise
1 (7 1/2 ounce) jar apricot pur?e (baby food)
1 small onion, finely chopped
1 tablespoon curry powder
1 heaping teaspoon tomato pur?e
3/4 cup red wine
1/2 cup water
1 bay leaf
Little salt, pepper and sugar
1 Slice or 2 of lemon
1 squeeze of lemon juice
3 tablespoons whipping cream, lightly whipped

Cook chicken breasts in seasoned water until done. Drain, cool and cut meat into bite-size pieces. Mix mayonnaise and apricot pur?e and set aside.

Heat oil and saut? onion 3 to 4 minutes. Add curry powder and cook 2 minutes more. Add tomato pur?e, wine, water and bay leaf. Bring to a boil and add salt, pepper, sugar, lemon and lemon juice. Simmer uncovered 5 to 10 minutes. Strain and cool; then add slowly to the mayonnaise mixture. Add cream.

Serve cold over the chicken bits.

Serves 8 to 10.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
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