Blackened Chicken....
Fresh breast of chicken is cut into strips and coated with cajun spices then pan blackened, tossed with sauteed garden vegetable, garlic and olive oil. Served on a bed of pasta of your chioce.
Panned Chicken....
Fresh breast of chicken is lightly breaded with a cajun breading and pan fried to a golden brown and served with a pasta Alfredo.
Chicken Arch Duke....
Boneless breast of chicken is sauteed with fresh tarragon, tomatoes, mushrooms and Artichoke hearts, served with a white wine, lemon butter sauce.
Chicken Italiano....
Boneless breast of chickenis lightly breaded and quickly sauteed then served topped with Italian sausage, ricotta and mozzerella cheeses, baked and served on a bed of pasta topped with home made Marinara sauce.
Chicken Neufchatel.....
Breast of chicken is stuffed with an herb cheese and broccoli, lightly breaded, and deep fried. Served sliced on a creamy Sauce Supreme.
Slow Roasted Chicken with a Plum Chili Salsa.....
Whole chicken is marinated with fresh plums , garlic, ginger, soy sauce, and sesame oil, then slow roasted over a covered fire, and served with a salsa of fresh purple and red plums, red onion, fresh herbs, and lime juice.
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Serving the Connecticut River Valley
in Vermont and New Hampshire PO Box 104, Post Mills VT 05058, 802-785-2433 or 785 CHEF
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