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Mushroom Chicken Piccata

Reviewed: Sep. 8, 2011
Have made this twice so far for company and both times it was a hit. Chicken is so tender cuts with a fork. I first cut the chicken thin like a cutlet. Also, I saute mushrooms first. For any recipe, I always cook mushrooms first or separately to rid the water and give mushrooms a less spongy taste. I like to double the sauce, since it boils out and thickens. Using my large electric frying pan is perfect for this recipe.
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Garlic Carrots

Reviewed: Sep. 8, 2011
Was having company and wanted to add a different color veggie to the table, without sugar. Did not think they would be much of a hit because it is a simple recipe, but they were everyone loved it. The only thing I did different was I also let the water boil out and sauted a little longer to where a few even had a little crisp. (otherwise it did just looked like boiled carrots). A definite keeper. Simple with enough taste.
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Yummy Honey Chicken Kabobs

Reviewed: Aug. 8, 2011
Turned out perfect. Definitely double marinade. I did place veggies and chicken together on skewer and it all came out perfect. Used local honey, red pepper and sweet onions. Also, added zucchini which cooked in sync with peppers and onion. Marinaded for only 1-1/2 hours - next time will do much longer. Soaked wooden skewers overnight - had no problem with burning. Used a grate pan on grill for easier handling. Made for a party and everyone loved it.
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