MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Glazed Chicken
Categories: Poultry, Vegetables, Wine
Yield: 4 servings

1/4 c All-purpose flour
3/4 ts Salt, divided
1/4 ts Black pepper
3 tb Vegetable oil
4 Boned, skinned chicken
- breasts; pounded slightly,
- rinsed
3/4 c Chicken broth
1/2 c Dry white wine
3 tb Lemon juice
2 cl Garlic; minced
2 tb Butter

In a shallow dish, combine flour, 1/2 teaspoon salt, and
the pepper. In a large skillet over medium heat, heat
oil until hot.

Dip each moistened chicken breast into flour mixture,
coating well on each side. Saute 5 to 6 minutes per side
or until golden and no longer pink in center. Remove
chicken to a platter. Add chicken broth, white wine,
lemon juice, garlic, butter, and remaining 1/4 teaspoon
salt to skillet, stirring constantly to loosen browned
bits from the bottom of the pan.

Heat sauce 5 minutes or until slightly thickened. Return
chicken to skillet and cook 3 to 5 minutes or until
chicken is heated through. Serve chicken topped with
sauce (See Tip).

NOTE: After rinsing off your chicken, it's okay if they
stay a little wet. This extra moisture allows the flour
to coat your chicken better! To finish things off, add a
sprinkle of chopped fresh parsley over the whole dish to
give it a gourmet finish!

RECIPE FROM: https://www.mrfood.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Goat Birria (Jalisco-Style Goat Stew)
Categories: Lamb/mutton, Chilies, Vegetables, Herbs
Yield: 7 servings

1 Dried guajillo chile;
- stemmed
1 c Boiling water
8 Tomatillos; husked, cored
5 cl Garlic; unpeeled
1 md White onion; halved, one
- half minced
1 Serrano chile; stemmed
1/4 c Cider vinegar
2 ts Dried oregano
1/2 ts Ground cinnamon
1/2 ts Ground cumin
1/4 ts Freshly ground black pepper
1 (2") piece ginger; peeled,
- thin sliced
2 tb Canola oil
3 lb Bone-in goat shoulder, in 3"
- pieces
Salt
1 1/2 c Chicken stock
1/2 c Rough chopped cilantro
Corn tortillas; warmed, to
- serve
Lime wedges; to serve

Heat a 6-qt. Dutch oven over medium-high. Add guajillo
chile; cook, flipping once, until lightly toasted, 3-4
minutes. Transfer to a blender, add water, and let sit
until soft, about 30 minutes. Remove chile, discard stem
and seeds, and return to blender; set aside.

Return pot to medium-high; cook tomatillos, garlic,
whole onion half, and serrano, turning as needed, until
blackened all over, 12 - 15 minutes. Peel garlic and
transfer to blender with remaining charred vegetables.
Add vinegar, oregano, cinnamon, cumin, pepper, and
ginger; purée until smooth.

Add oil to pan; heat over medium-high. Season goat with
salt and, working in batches, cook, turning as needed,
until browned, 18 - 20 minutes. Transfer goat to a bowl;
set aside. Add minced onion; cook until soft, 2 - 3
minutes. Add reserved chile sauce; simmer until
thickened, 4 - 6 minutes. Return goat to pan and add
stock; boil. Reduce heat to medium; simmer, covered and
stirring occasionally, until goat is tender, about 2
hours. Using a slotted spoon, transfer goat to a cutting
board. Let cool slightly; shred meat, discarding bones,
and return to pan. Stir in cilantro; serve with
tortillas and lime wedges.

RECIPE FROM: https://www.saveur.com

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