Ingredients

• 6 puff pastry shells — frozen
• 2 cups white sauce — prepared as directed
• 1/2 cup chicken broth
• 2 tablespoons sherry
• 2 cups chicken — cooked and cubed
• 1 freezer container — quart

Directions

Stir chicken broth and sherry into warm white sauce. Add chicken meat, cooked and cubed.

To freeze: pour sauce into freezer container. Freeze.

Bundle with: frozen puff-pastry shells.

To prepare: Bake pastry shells as directed. Place frozen sauce into saucepan, and reheat gently on top of stove, stirring occasionally. Add 1 tablespoon water or stock if necessary. To serve, spoon hot sauce into puff-pastry
cases; serve.

*White Sauce
2 tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 tablespoons butter or margarine
In medium saucepan, combine cornstarch, salt and pepper; using wire whisk, stir in milk until smooth. Add margarine. Stirring constantly with rubber spatula, bring to boil over medium-high heat and boil 1 minute. Remove from heat.

Ingredients

• 1 tablespoon bottled seasoned stir-fry oil
• 1/3 cup cashew nuts
• 12 ounces skinned and boned chicken breasts, cut in 1-inch chunks
• 1/3 cup bottled stir-fry sauce
• 1 bag (16 ounces) frozen vegetables for stir-fry

Directions

. Heat stir-fry oil in a large nonstick skillet. Add cashews and stir-fry 45 seconds or until lightly browned. Remove with slotted spoon to a bowl.

2. Put chicken in skillet and stir-fry 1 to 2 minutes until very lightly browned but still pink at center. Add to bowl of cashews. Stir in stir-fry sauce.

3. Add frozen vegetables and 2 tablespoons water to skillet. Stir over high heat 3 to 4 minutes until thawed and hot. Add chicken mixture and stir 1 minute or until hot and chicken is cooked through.

Ingredients

• 1 large chicken
• 1 stalk celery halved (with leaves)
• 1 small onion halved
• 4 sprigs parsley
• 2 whole cloves
• 1 carrot peeled and halved
• 1 tsp salt
• 1 small bay leaf
• 1/2 tsp thyme
• water
• Sauce:
• 4 Tbs butter
• 1 cup chicken stock
• 1/8 tsp pepper
• 1/2 cup cream
• 1/2 cup flour
• 1/2 tsp salt
• 1/4 cup chopped parsley

Directions

Put the chicken in the crockpot and cover with water. Add celery,
carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a
small square of cheese cloth, add to the pot. Cover and cook on LOW for
7-9 hrs.

Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low
heat for several mins. Gradually stir in stock. Simmer until smooth.
Add salt, pepper, parsley and cream. Remove chicken from pot, slice and
serve with the creamy sauce.

*Doreen Randal

Ingredients

• 3 to 4 lb whole chicken cut up
• flour, salt and pepper
• 1 cup veg oil
• 1/4 cup chicken broth
• 1 small onion, chopped
• 1/2 lb fresh mushrooms, sliced
• 1 clove of garlic, chopped
• 1/2 cup sour cream
• 1/2 cup heavy cream
• salt and pepper to taste

Directions

Preheat oven to 350 degrees.

Place a cup of flour in a bag and season with salt and pepper. Place chicken pieces in bag and shake to coat.

Heat oil in skillet over a medium high heat. Brown chicken pieces on both sides. Remove chicken from skillet and place in a baking dish coated with nonstick cooking spray. Reserve 2 tbsp of chicken drippings in skillet. Pour chicken broth over chicken and bake in preheated 350 degree oven for about 40 to 50 minutes or until juices run clear.

After chicken has been in oven for 20 minutes, heat the reserved 2 tbsp of the chicken drippings in the skillet. Cook onions and garlic until onions are translucent. Add mushrooms and cook until mushrooms are tender. Stir in heavy cream and sour cream. Lower heat. Stir to combine all ingredients and heat through.

Serve sauce over chicken.

Ingredients

• 4 skinless, boneless chicken breasts
• Salt and freshly ground pepper
• 4 Tbsps. olive oil
• 4 cups thinly sliced mixed red, yellow, orange and green bell peppers
• 1 medium onion, thinly sliced
• 4 large garlic cloves, finely chopped
• ¼ cup chopped fresh basil
• 3 Tbsps. balsamic vinegar

Directions

Season the chicken with salt and pepper. In a large skillet, heat 2 tablespoons of the oil. Saute the chicken over medium-high heat, turning once, until golden on both sides, about 8 minutes total. Transfer the chicken to a plate.

Add the remaining 2 tablespoons of oil to the skillet and reduce the heat to medium. Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Stir in about half the basil and all the vinegar. Return the chicken and any accumulated juices to the skillet. Reduce the heat to medium-low. Simmer until the chicken is cooked through, about 3 minutes. Stir in the remaining basil and season with salt and pepper.

Makes 4 servings.