Just cluckin' along with Chicken...

Lemony Linguine with Chicken, Sugar Snap Peas and Mint
 Cooking Club of America

This creamy pasta gets a bright counterbalance from lemon, chives and mint. Look for stringless sugar snap peas in the produce aisle, to save time on preparation.
8 oz. linguine
12 oz. sugar snap peas
1 lb. boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
1/3 cup chopped shallots
2 large garlic cloves, minced
1/2 cup lower-sodium chicken broth
1/2 cup heavy whipping cream
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh chives
1 tablespoon lemon peel
1/4 cup grated Parmesan cheese
1 Cook pasta according to package directions, adding peas during last 3 to 5 minutes; drain.
2 Meanwhile, sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 3 to 5 minutes or until no longer pink on the outside, stirring frequently. Add shallots and garlic; cook 1 minute, stirring constantly.
3 Add broth and cream. Increase heat to high; bring to a boil. Boil until sauce is slightly thickened and chicken is no longer pink in center. Remove from heat; stir in mint, chives and lemon peel.
4 Toss pasta and peas with chicken mixture in large bowl; sprinkle with cheese.
4 (2 cup) servings
PER SERVING: 610 calories, 21.5 g total fat (10 g saturated fat), 41.5 g protein, 60 g carbohydrate, 115 mg cholesterol, 785 mg sodium, 5.5 g fiber

Stretch's Chicken Savoy

3-4 # chicken cut in 8 pieces
Kosher salt and pepepr
4 cloves garlic - minced
1 tbsp dried oregano
1 tsp dried thyme
1/3 cup grated romano cheese
3 tbsp olive oil
1 cup red wine vinegar
 PreparationSalt and pepper chicken pieces and saute in 1 tbsp oil in a large oven proof skillet till skin is golden brown.
Using a mortar and pestle or a small food processor make a paste of the next 5 ingredients and spread evenly over the skin of the chicken.
Transfer skillet to a 500 degree oven and bake 20-30- minutes until done.
Remove from oven - pour off the fat and add 1 cup of red wine vinegar to the pan. Spoon sauce over the chicken.
Serve chicken with the vinegar sauce.

Optional Sauce:
Remove chicken from oven & pour off fat. Add 1/4  cup malt vinegar and 3/4 cup white wine. Reduce by 1/2 and reduce heat. Gradually whisk in 1 stick unsalted butter.

Another Chicken Salad
Paula George

3 cups chicken, shredded (leftover from the chicken savoy)
1 cup sliced red grapes
1/2 cup bleu cheese crumbles
1/2 cup chopped celery
1/2 to 3/4 cup mayonnaise ( I prefer Duke's)
2 Tbsp. white wine vinegar
2 Tbsp. fresh chopped parsley

Combine all ingredients. Refrigerate for 1 hour before serving. Delicious for sandwiches or with crackers for a salad plate.