La Poule
La Poule
Martin, Patricia
Buy this Art Print at





 wine recommendations 125 x 125

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Poultry Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Chicken Martinique

"Poultry is for the cook what canvas is for the painter."
~ Jean-Anthelme Brillat-Savarin

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!



[Flag Campaign icon]

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


 Bay Caribe
Bay Caribe
Brent, Paul
Buy this Art Print at



Chicken Martinique
Point Pleasant - St. Thomas
Gourmet Archives

1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup fresh lime juice
1 teaspoon ground allspice
3/4 teaspoon minced garlic
3/4 teaspoon peeled and minced ginger root
1 1/2 pounds skinless, boneless chicken breast,
cut into 1/2-inch-wide strips

1/4 cup minced shallots
1 tablespoon unsalted butter
1 tablespoon flour
1 cup chicken stock
1/4 cup dry white wine
1/4 cup heavy cream

6 ounces fettuccine
2 tablespoons unsalted butter
Parsley sprigs

Make the marinade: In saucepan combine oil, vinegar, lime juice, allspice and garlic and ginger root toed in a cheesecloth bag. Bring liquid to a boil
and simmer marinade for 5 minutes. Let marinade cool completely. In a
bowl combine chicken with marinade and chill mixture, covered, for at
least 4 hours.
Make the sauce
: In a saucepan cook shallots in butter over moderately
low heat, stirring, 3 minutes. Add the flour and cook, stirring, 3 minutes. Remove pan from heat, add stock, wine and cream in a stream, whisking. Simmer mixture, stirring occasionally, 15 minutes. Add salt and pepper to taste and keep sauce warm.
In a kettle of boiling salted water cook the fettuccine 7 minutes, or al
dente, and drain. In a large skillet cook the fettuccine and chicken, drained well, in butter over moderately high heat, stirring, 4 to 6 minutes, until chicken is cooked through and tender. Divide mixture among plates and
spoon sauce over. Garnish with parsley sprigs. Serves 4.


Index - Poultry Recipe Archives
Recipe Archives Index

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2005 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: December 31, 2002.