Crites Family Stuff

Ingredients for 6 servings

• 1 lb skinless, boneless chicken breast, cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• .5 cup sliced celery
• .33 cup butter
• .33 cup chopped onion
• .33 cup all-purpose flour
• .5 tsp salt
• .25 tsp black pepper
• .25 tsp celery seed
• 1.75 cups chicken broth
• .66 cup milk
• 2 (9 inch) unbaked pie crusts

Steps

1. Preheat oven to 425F.
2. In a saucepan, combine chicken, carrots, peas, and celery (frozen vegetables may be substituted, but my preference is fresh). Add water to cover and boil for 15 minutes. Remove from heat, drain and set contents aside.
3. In that now empty saucepan, over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place chicken mixture in bottom of pie crust. Pour hot liquid mixture over the chicken. Cover with the top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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Ingredients for 4 servings

• 2 tbsp Grey Poupon Country Mustard style mustard
• 1 tsp yellow mustard
• 3 tbsp mayonaise
• 1 tsp cream style horseradish
• 1 tsp honey
• Vegetable oil for frying
• 4 boneless, skinless chicken breasts
• 2 cups regular Cap'n Crunch cereal
• .5 cup corn flake crumbs
• .5 tsp onion powder
• .5 tsp garlic powder
• .5 tsp salt
• .25 tsp white pepper
• 1 egg-beaten
• 1 cup milk

Steps

1. Creole Mustard Sauce: Combine both mustards, mayonnaise, horseradish and honey in a small bowl and chill the sauce while the chicken is being prepared.
2. Preheat oil in a deep pan or deep fryer to 375F. Use enough oil to completely cover the chicken by 1-2 inches. Cut each chicken breast lengthwise into 3-5 long pieces. Crush the cereals into crumbs using a food processor. Combine the cereals, onion powder, garlic powder, salt and pepper into a medium bowl. Combine the egg and milk into a separate bowl. Dredge each piece of chicken in the milk and egg mixture, then completely coat with the dry mixture. Do this for all the chicken pieces before frying. When the oil is hot, fry chicken for 4-6 minutes until golden or dark brown and crispy. Remove to paper towels to drain. Serve hot with the creole mustard sauce.

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Description

This recipe was given to us by the Butt family...no chicken butts required!

Ingredients for 6 servings

• 1 tsp salt
• .5 cup flour
• 1.5 tsp cayenne pepper
• 1 tbsp soy sauce
• 1.5 tsp curry powder
• .25 cup melted butter
• .25 cup brown sugar
• .25 cup lemon juice
• .25 cup honey
• 3 lbs chicken

Steps

1. Mix salt, flour, and cayenne together. Coat chicken and brown in a little oil. Combine remaining ingredients. Pour over chicken and cover with foil. Bake at 350F for an hour. Baste as needed. Can be cooked in a Dutch oven. Note: I half the cayenne.

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