-=> On 12-20-20  07:46,  Michael Loo <=-
 -=> spoke to Dale Shipp about 120 Airplane chicken <=-

 > I am not sure what "airplane chicken" really means but it does not sound
 > good.  OTOH, one of the five meat dishes available this week is called

 ML> In this case, it was actually chicken served on
 ML> United, described as "Key lime and honey chicken
 ML> breast with mango lime sauce, jambalaya rice and

She did not get that sauce.

 ML> In common parlance, though, airplane or hotel
 ML> or more specifically Statler chicken is a cut
 ML> designed for easy eating - breast meat cut from 
 ML> the backbone, with the drumette bone still 
 ML> attached as a sort of handle, suitable for
 ML> rubber chicken banquets or on the airplane,
 ML> because uniform to prepare and easily eaten
 ML> with one hand and no utensils if necessary.

That is a good description of what Gail got.

 ML> It could be appetizing but generally isn't;
 ML> until recently at least hotel and airline
 ML> food has lived up to its dismal reputation.

She did not eat much of it, but later that night she chopped it up as
the basis for a chicken salad sandwich.  That was a much better dish.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Scarparella
 Categories: Italian, Chicken
      Yield: 6 servings
 
      1 sm Bunch arugula
    1/4 c  Olive oil or salad oil
      1    Red bell pepper, julienned
      2 md Cloves garlic, crushed
  2 1/2 lb Chicken, cut in serving
           -pieces
      1 lb Italian sausage links (sweet
           -or hot), cut
           Crosswise in half
    3/4 lb Fresh mushrooms, sliced
      1 md Onion, sliced
    1/4 ts Dried rosemary leaves,
           -crushed
      1 c  Chicken broth
    1/2 c  Dry white wine
      1    Pkge linguine pasta (8
           -ounces)
      2 tb All-purpose flour
 
  1.  Rinse arugula well, pat dry.  Reserve half of the arugula for
  garnish; discard tough stems from remainder.  Thinly slice the
  prepared arugula and set aside.
  
  2.  In a large skillet, heat 2 tablespoons oil over medium-high heat.
  Add red pepper; saute until tender.  Add sliced arugula and half the
  garlic; saute until arugula is wilted.  Transfer vegetables and pan
  drippings to a bowl.
  
  3.  In the same skillet, heat remaining oil.  Add chicken and sausage
  in batches; brown on all sides, removing pieces to a plate as they
  brown. Discard all but 2 tablespoons drippings from pan.  To hot
  drippings in pan add mushrooms, onion and remaining garlic; saute
  until tender. Return chicken and sausage to skillet.  Add 1/2
  teaspoon salt, the rosemary, 1/8 teaspoon pepper, the broth and wine.
  Bring to a boil; lower heat and simmer, covered, until chicken is
  tender, about 25 minutes.
  
  4.  Meanwhile prepare linguine as package label directs.  Drain;
  return to pan.  Add red pepper mixture; heat through.  Toss to
  combine. Cover and keep warm.
  
  5.  Remove chicken and sausage from skillet; arrange on warm serving
  platter.  Skim fat from mixture in skillet.  In a small glass
  measure, mix flour with 1/4 cup water until blended.  Stir into
  liquid in skillet. Bring to boiling, stirring constantly; boil for 1
  minute, stirring, until mixture thickens.  Spoon sauce over chicken
  and sausage.  Arrange pasta on platter with chicken.  Garnish with
  remaining arugula.
  
  Makes 6 servings.
  
  [ McCALL'S; January 1990 ]
  
  Posted by Fred Peters.
  Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN.
 
MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:10:27, 21 Dec 2020
___ Blue Wave/DOS v2.30

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