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  2. Chicken Francese - Wikipedia

    en.wikipedia.org/wiki/Chicken_Francese

    Their recipe for veal francese (vitello francese) was altered by substituting chicken for the more expensive veal. [3] Democrat and Chronicle, a Rochester newspaper, instead claims that the dish is a recent invention. The paper claims that a vitello francese [4] appeared in New York City after World War II. Chefs Tony Mammano and Joe Cairo ...

  3. Fricassee - Wikipedia

    en.wikipedia.org/wiki/Fricassee

    In Martha Washington's recipe for chicken fricassee, the chicken was stewed in gravy; then a sauce was made with cream and egg yolks. [ 8 ] The early 19th-century cookery book A New System of Domestic Cookery by Maria Rundell says white sauce can be used for fricassee of "Fowls, Rabbits, White Meat Fish, of Vegetables".

  4. Gaston Gérard chicken - Wikipedia

    en.wikipedia.org/wiki/Gaston_Gérard_Chicken

    The chicken is first browned in oil or butter, then left to cook. The sauce is made with the cooking juice, grated cheese , white wine from Burgundy , mustard , and cream . It is served slightly browned and paired with a white wine .

  5. Chicken à la King - Wikipedia

    en.wikipedia.org/wiki/Chicken_à_la_King

    Chicken à la King ('chicken in the style of King') is a dish consisting of diced chicken in a cream sauce, often with sherry, mushrooms, and vegetables, generally served over rice, noodles, or bread. [1] It is also often served in a vol-au-vent or pastry case. [2] It is sometimes made with tuna or turkey in place of chicken.

  6. Here's What Actually Happens When You Eat Chicken Every Day - AOL

    www.aol.com/heres-actually-happens-eat-chicken...

    Unless you’re obsessed with poached chicken breasts, most chicken you eat has most likely been cooked in fat, breaded and fried, or (at the very least) is accompanied by a sauce or salad ...

  7. Bresse chicken - Wikipedia

    en.wikipedia.org/wiki/Bresse_chicken

    The approximate area of production of the poulet de Bresse (in red) White Bresse de Bény chickens The poulet de Bresse (French pronunciation: [pu.lɛ d(ə) bʁɛs]) or volaille de Bresse is a French chicken product which has appellation d'origine contrôlée status, and which was registered as a Protected Designation of Origin under EU and UK law as Volaille de Bresse / Poulet de Bresse ...

  8. What fast food chain makes the best chicken tenders? Here's ...

    www.aol.com/news/fast-food-chain-makes-best...

    The chicken tastes and feels like actual chicken. And though the coating doesn't grip the meat as well as I'd like, it's crunchy and stays crunchy. The fingers are a little bland, but that's what ...

  9. AOL Mail

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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!