ROAST CHIKEN IN BRANDY SAUCE

1 (4-6 LBS) roasting chicken cut into serving pieces
½ tsp salt
¼ tsp pepper
6 tbsp butter
¼ cup chopped onion
¾ cup brandy
½ cup heavy cream
1 tbsp minced parsley

Rub chicken with salt and pepper. Then set aside. Melt butter in an ovenproof dish over moderate heat and cook chicken until brown. Add onion and continue to cook until tender and glazed. Add brandy and turn each chicken piece to coat evenly. Cover pan with aluminum foil and place over 350 F oven for about 25 minutes. Remove foil and pour cream into chicken mixture. Continue to cook for about 5 minutes longer. Garnish with minced parley. Serve at once.

LIME CHICKEN

¼ Cup Fresh Lime Juice
1 tbsp olive oil
4 pieces broiler-fryer chicken
½ tsp salt
½ tsp freshly ground pepper
3 oz mushroom, sliced and sautéed in butter

In small bowl, combine limejuice and olive oil. Dip each chicken part mixture. Cover it completely. Arrange the chicken in a single layer on foil-lined baking pan; sprinkle and pepper. Arrange oven rack 6 inches from heat. Broil chicken for 15 minutes; turn and pour remaining lime-oil mixture over chicken. Broil 15 minutes until almost done. Pour mushroom over chicken and put back to the oven and broil 2 minutes until mushroom is hot.

LEMON-PEPPER GRILLED CHICKEN

4 pieces chicken breast
2 tbsp lemon-pepper marinade
1 portion rice pilaf
1 portion corn salsa

Marinate chicken breast in lemon-pepper marinade; grill until done. Put rice pilaf and corn salsa on plate. Put lemon grilled chicken on top. Then it ready to be serve. This is a very simple recipe that anyone can follow and cook it immediately.

ORANGE CHICKEN

1-tablespoon oil
4 pieces chicken thigh
1 medium size garlic clove
1 piece orange, peeled and cut into 4 pieces
1 tbsp minced ginger
½ tsp dried basil
2 tbsp white vinegar
½ cup orange juice
salt and freshly ground pepper

Heat oil in a large skillet. Brown chicken. Crush garlic and add skillet when chicken is turned. Separate orange into segments and add to chicken. Add ginger to chicken with basil, vinegar, orange juice, salt and pepper. Cover and cook for about 15 minutes over medium heat or until chicken is tender. Serve while it is hot.