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VikingWarlord
08-10-2006, 05:28 PM
4 chicken breasts, skinned & halved
1 c. muscadine juice
1 chicken or beef bouillon cube
1/2 c. chopped green onions
1 tsp. paprika
1 c. muscadine puree
1/8 tsp. salt
1/4 tsp. pepper

Saute the onion in a small amount of water and add the bouillon cube. Let dissolve. Add the balance of the ingredients and bring to a boil. Place the chicken breasts in the pan and pour the microwave over the chicken. Cover with foil and bake at 350 degrees for 35 minutes or until done. Remove from foil and broil until brown.

Anyone want to help me figure out how to pour a microwave over chicken?

Built
08-10-2006, 06:05 PM
Sure, right after you tell me what the hell is a muscadine.

Tryska
08-10-2006, 08:34 PM
it's a Southern grape - tastes sorta like concord - but the skin is much thicker.


Viking World - this recipe is right on time, because muscadine and scuppernong just came in season last week.

Also i'm guessing soemone typoed - it's prolly pour the grapey-builliony sauce over the chicken and bake.

doesn't really seem like my kinda recipe. but then again, i guess it's a riff on coq au vin.

cphafner
08-10-2006, 08:36 PM
moved to the correct forum

VikingWarlord
08-11-2006, 04:03 AM
Sure, right after you tell me what the hell is a muscadine.

That was the other question I'd had when I first read it.

Clifford Gillmore
08-11-2006, 04:13 AM
i guess it's a riff on coq au vin.

Don't swear at me!

Powdered_Power
09-01-2006, 11:59 AM
Looked really nice until i realised that i have to liquify my microwave..