Saturday, November 29, 2008

Lion House Chicken and Wild Rice

This recipe came from the Lion House Christmas recipe cookbook. Dh and I really liked the dish. The kids not so much. I will admit it was a little spicy but only because I had a cold and couldn't taste it so I kept adding spices to the sauce. Dh loved the fact it was spicy. I did not use the lemon juice as I don't really like lemon flavoring with my chicken, weird I know, so I subbed 2 tablespoons white wine vinegar. Overall its a recipe that will be used often in our house but I think I will be tinkering with the recipe some to cater it to our tastes. If your not familiar with the Lion House its a local resturant in Utah that is a popular place to eat.

6 to 8 boneless, skinless chicken breasts
6 cups flour
2 tablespoons chili powder
1 teaspoon cayenne powder
1 teaspoon paprika
1 tablespoon salt
1 1/2 teaspoons black pepper
4 cups milk
2 cups oil
1 recipe sauce, see below
1 recipe wild rice, see below

Divide the flour in half and put in two separate bowls. In the first bowl add chili powder, cayenne pepper, paprika, salt, and pepper. Mix well. Place raw chicken into the other bowl and coat evenly with flour, making sure to remove any excess flour. Pour milk into a third bowl. Place chicken from flour into milk, one at a time. Remove and put each breast into seasoned flour to coat. Heat a large frying pan with oil on medium high heat. Place each piece of meat in oil and cook approximately 2 minutes on each side or until golden brown. When browned, place chicken on a baking sheet in a 365 degree oven. Cook until internal temperature of chicken reaches 165 degrees on meat thermometer.

1/2 cup butter
1 1/2 cups diced onion
3/4 cup flour
8 cups milk
1 1/2 teaspoons cayenne pepper
1 tablespoon paprika
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 lemon, juiced
salt and pepper to taste

Melt butter and saute onions until translucent. Add flour and stir until smooth. Let cook until slightly browned (about 5 minutes). Add milk, cayenne, paprika, Worcestershire sauce, and Tabasco Sauce. Simmer over medium heat until thickened. Add lemon juice and salt and pepper to taste. Pour over baked chicken just before serving.

Wild Rice
1 tablespoon butter
1 cup white rice
1/2 cup wild rice
3 cups water
1/2 teaspoon salt

Melt butter in saucepan. Add white and wild rice and stir over medium heat until white rice begins to brown. Add water and salt. Bring to a boil. Cover and reduce heat to low. Cook for 15 to 20 minutes or until tender. Serve with chicken.

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