Indiana Fried Chicken

1 egg
1/4 cup milk
3-4 slices of toast, or italian bread crumbs
Boneless Skinless Chicken Breast
1 cup milk
1/2 green bell pepper
1/2 medium onion
4-5 tbs butter
1/4 cup chicken or beef broth

(I call this "Indiana" Fried Chicken because I got this from a recipe book and changed the recipe to suit what I had at hand. The recipe I based this on is called "Maryland Fried Chicken" and it was published on page 10 of "Better Homes And Gardens Chicken And Turkey Cookbook" published in 1976. Since I live in Indiana at the moment, and not Maryland, my variation is called "Indiana Fried Chicken")

Beat together egg and 1/4 cup milk. Place toast in food processor and blend to make crumbs (if using canned bread crumbs, skip this step). Dip chicken breast in egg mixture, then roll in bread crumbs to coat.

Heat a skillet and melt 3 tbsp butter. When melted, place chicken in skillet and cook for 5-10 minutes until golden brown, turning often to brown evenly on both sides.

Dice bell pepper and slice onion. In a separate skillet, saute with 1 tbsp butter and 1/4 cup broth. Reduce broth down until just a small amount of a thin sauce remains, stirring often.

Add 1 cup of milk to skillet, and stir in peppers and onions from other skillet. Cover tightly and simmer over low heat for 30 minutes, turning chicken at regular intervals (about every 5 minutes or so).

After 30 minutes, remove chicken and turn heat up to high, reducing down the remaining sauce to thicken it slightly. Pour sauce over chicken and serve.

Breaded Chicken Breasts

(I got this recipe from Cooks.com a few years back)

2 lbs Chicken Breast
2 eggs
Garlic Powder
Salt To Taste
Pepper To Taste
Milk
Parmesan Cheese
Bread Crumbs (Italian)
Lemon Juice
Butter

Mix eggs, garlic powder, salt, pepper, milk, and cheese in a deep dish. Dip breast in mixture, then in bread crumbs and fry in pan (quickly) until brown on both sides.

Put chicken after frying in casserole dish; put pieces of butter on chicken breast and sprinkle lemon juice on chicken breast. Bake in oveb at 350 degrees for 30-45 minutes.

Scrambled Eggs With Peppers

1 bell pepper
6-8 eggs
1/2 cup milk
Shredded Cheese
2 tbsp butter or margarine

Dice peppers. Cook in a pan with butter over medium heat until translucent (I prefer a Wok or bowl shaped pan because the butter will pool at the bottom and have a deep frying effect on the peppers). When peppers are translucent, add milk and eggs and scramble until eggs are cooked. To scramble, simply scrape a wooden spoon or spatula accross the bottom of the pan from many angles. When eggs are done, sprinkle with shredded cheese and give a few stirs to mix the cheese into the eggs. Don't mix very much, as you're looking for little patches of melted cheese laced throughout the dish.

Scrambled Eggs With Potatoes

2 medium potatoes
6-8 eggs
1/2 cup milk
Shredded Cheese (optional)

Dice potatoes. Fry until cooked. Add milk, then eggs, and scramble. Salt and pepper to taste, serve with cheese on top.

Omelet with Peppers & Onions

3 eggs
3 tbsp milk
1/4 of a bell pepper
1/4 of a medium onion
2-3 oz. Chicken Broth
2 tbsp butter
Shredded Cheddar Cheese

Dice bell pepper, and slice onion. Heat skillet over medium to medium-high heat. Coat with butter, and leave the rest of the butter in the skillet to melt. When melted, or partially melted, pour in peppers and onions. Cook for a few moments until the onions and peppers are loose and flexible, but don't burn them. Stir in Chicken Broth and reduce it until there is none left. Set aside.

Heat a separate shallow skillet over medium heat.

Open 3 eggs, and combine with milk in a bowl. Stir with a fork or wire whisk until well combined. Stir in peppers and onions.


Coat pre-heated skillet with butter, and pour in egg mixture. With a spatula, stir egg mixture to break up the stiffened eggs that will appear at the bottom of the skillet.

Cook omelet until cooked completely through. Top with shredded cheese, and fold onto plate. Top folded omelet with shredded cheese. When cheese on top has melted, serve. Garnish with salsa, sour cream, or any other toppings you wish.

French Toast

10-12 slices of bread
4 eggs
1 tsp vanilla extract
1 tsp salt
1 tsp sugar
1/2 cup milk
Syrup
Powdered Sugar (optional)

Mix eggs, milk, vanilla, sugar, and salt in a shallow flat bottomed bowl big enough to lay a slice of bread flat on the bottom.

Pre-heat pan or griddle over medium heat.

Dip both sides of bread slices in batter and place on griddle until golden brown. Flip and cook until golden brown on other side.

Makes 10-12 slices of french toast. Top with Syrup, powdered sugar, or whatever else you like. Goes great with scrambled eggs and bacon.