Poultry Recipes

Sauté, sear and slice your way through our library of poultry recipes that includes creative riffs on chicken, duck, and more exotic birds. Have you ever had a vision that you could take to the air? Epic visions (also referred to as “grand dreams”) are so enormous, realistic, and dramatic that you simply cannot disregard them. The circumstances of such memorable thoughts stay with you for countless years, as if you had a dream about it during the previous night. These state-of-mind thoughts exude significant allure and encompass many exemplary symbols. When you rouse from such a delusion, you may sense that you have observed potent or astonishing alchemical insight about yourself or the world. It may feel as though you had gained in-depth knowledge or experienced a life-changing event. Throughout many centuries, the symbol of alchemy has been handed down, originating in Egypt. The word “alchemy” refers to the dark mystery of the ancient (“the Khem”). Simplified, the aims of the alchemist’s symbol were threefold.

“Find the stone of knowledge; discover eternal youth and health, and discover the transformation.”
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Lustrous Poultry Recipes

This section contains an epicurean and legendary collection of chicken, turkey, and duck entrées that will inspire you and your guest, and possibly force you to say “aaaaahhh,” “oooooohhh,” and “whaaaaaala!” What’s for dinner tonight? It’s poultry, which is now the most commonly eaten entrée.

Poultry Recipes

Poultry Recipes Varieties

When purchasing poultry, plan on distributing about ¾ of a pound to each person. For boneless cuts, plan to distribute 8 ounces to each person.

When ready to cook, wash poultry thoroughly under running water and pat dry with paper towels. Giblets are usually packed inside whole birds and should be removed before rinsing. Properly cooked poultry will be 180°F., when checked with a meat thermometer. The tip of the thermometer should be inserted into the thickest part of the poultry. If you don’t have a meat thermometer, pierce the inner thigh with a fork. If the juices run clear and the leg moves easily, the meat is cooked. The internal temperature of stuffing must be 165°F., before it could be safely eaten.

Exotic Poultry Recipes

Exotic poultry adds a dazzling element and mysterious flair to a dish. Chicken may have ruled the roost in the past, but exotic poultry is the latest vogue, flying onto menus of wonderful restaurants around the world.

Exotic poultry lends itself to a magnificent array of preparations, ranging from appetizers to soups to main entrées. It pairs well with nearly any accompaniment, and has a distinctive ability to absorb a variety of spices and seasonings. If you feel a bit wild and daring, try some of these forms of exotic poultry: duck, goose, guinea, pheasant, quail, and squab.

Poultry Recipes Hints and Tips

Special precautions must be used in the handling of raw poultry. When handling raw poultry, everything that is exposed to it must be kept clean. Wash chicken under running water. Always wash your knives, cutting board, and hands before and after cutting poultry, allowing bacteria to be sufficiently removed. Poultry should always be completely cooked.

Flattening Chicken Breast “Prep”

Flattening chicken breasts will shorten the overall cooking time and make the meat easier to chew. Place one chicken breast between two sheets of heavy plastic wrap or waxed paper. Using the flat side of a meat mallet, an empty wine bottle, or a small wooden cutting board, gently pound the chicken to the desired thickness. Start from the center and work toward the edges. Now, the breasts are ready for use in your recipe.

Poultry Recipes

Seduction and Romantic Dinner Poultry Recipes

  1. Champagne Chicken Breasts with Crimini and Shiitake Mushrooms
  2. Elegant Roasted Cornish Hens with Raspberry Mandarin Sauce
  3. Honey-Mustard Chicken Breast with Melon Spheres and Kiwi
  4. Pecan Chicken Breast with Praline, Apricot, and Chutney Sauce
  5. Stuffed Chicken with Basil, Artichokes and Fire-Roasted Peppers
  6. Turkey Breast Cutlets with Creamy Cilantro Lime Sauce
  7. Canard Duck Breast with Grand Marnier Orange Sauce

Poultry Recipes Side Dish Accompaniments

As you prepare a seafood recipe, make sure you coordinate the preparation of a vegetable, starch, or miscellaneous side dish as an accompaniment. There are many romantic and seductive recipes that you can use for side accompaniments:

  1. Creative Side Dishes
  2. Vegetable Recipes
  3. Potato Recipes
  4. Rice Recipes
  5. Risotto Recipe

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Seduction and Romantic Dinner “Poultry Recipes”

Champagne Chicken Breasts with Crimini and Shiitake Mushrooms

Yields two servings.
Champagne and oriental mushrooms perfectly unite in this dish, yielding an exotic essence and savory flavor. People in China, Japan, and Korea have treasured the shiitake mushroom for more than two thousand years. Crimini mushrooms have a deeper, denser, earthier tang than fresh, white button mushrooms do.

  • 2 5-ounce CHICKEN BREASTS, boneless and skinless
  • 2 tablespoons EXTRA VIRGIN OLIVE OIL
  • ¼ cup ALL-PURPOSE FLOUR
  • SALT and WHITE PEPPER, to taste
  • 3 ounces CRIMINI MUSHROOMS
  • 3 ounces SHIITAKE MUSHROOMS
  • 1 tablespoon SALTED BUTTER
  • 2 tablespoons SHALLOTS, peeled and minced
  • ½ cup DRY CHAMPAGNE
  • 1 cup CHICKEN VELOUTÉ SAUCE (stock)
  • ¼ teaspoon FRESH THYME, chopped
  • 2 sprigs FRESH PARSLEY, garnish

Place chicken breasts between two sheets of heavy plastic wrap and flatten to quarter-inch thickness. In a large sauté pan over moderate heat, add oil. Coat chicken lightly with flour. Season with salt and white pepper. Place chicken in sauté pan, and sear on both sides until chicken is light brown. Remove chicken and place to the side.

Wash mushrooms thoroughly and cut in half. In sauté pan, add butter, shallots, and mushrooms. Sauté for three minutes. Remove pan from the heat and add champagne. Next, reduce to half over the flame. Add chicken velouté and simmer. Add chicken and thyme, and simmer for five to six minutes.

Remove chicken and place on serving platters. Spoon sauce and mushrooms over top of chicken. Embellish with parsley sprigs and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delicious meal.

Seduction and Romantic Dinner “Poultry Recipes”

Elegant Roasted Cornish Hens with Raspberry Mandarin Sauce

Yields two servings.
Cornish game hens make a delicious, hearty meal at any time of the year. Although they may seem somewhat elaborate, they’re easy enough to roast. Surprise the object of your affections with this delicious yet disarmingly simple recipe. Raspberries and mandarin orange slices unite in this tangy, sweet glaze, providing an exquisite sauce for the baked hens.

  • 12 ounces FRESH or FROZEN RASPBERRIES
  • ¾ cup GRANULATED SUGAR
  • 1 tablespoon ORANGE ZEST
  • ½ cup ORANGE JUICE, freshly squeezed
  • 1 cup MANDARIN ORANGE SEGMENTS, canned and drained
  • 2 tablespoons PORT WINE (optional)
  • 1 large CORNISH GAME HEN, halved lengthwise
  • SALT and WHITE PEPPER, to taste
  • 2 sprigs FRESH PARSLEY, garnish

Preheat oven to 400°F. Line a baking sheet with aluminum foil.

Prepare the sauce by combining the raspberries, sugar, orange zest, orange juice, and mandarin orange segments in a saucepan over medium-high heat. Stir to blend and bring to a boil. Cover the saucepan and decrease the heat to low. Simmer, stirring frequently, until the berries have broken open and released their juices (about fifteen minutes). Add the port wine, stir, and cook for two more minutes.

To prepare the hen, rinse the halves and pat dry with paper towels. Sprinkle with salt and pepper. Place the hen halves on the prepared baking sheet, skin side facing upward. Brush about two tablespoons of the glaze over each hen half, coating thoroughly. Roast the hen halves until they are golden and their liquids run clear (about twenty-five minutes). Pour the pan juices into the reserved glaze mixture and bring to a boil.

Reduce heat and simmer, allowing the mixture to slightly thicken and mix its flavors (about three minutes). Transfer hen halves to plates. Spoon remaining glaze on top and serve.

Seduction and Romantic Dinner “Poultry Recipes”

Honey-Mustard Chicken Breast with Melon Spheres and Kiwi

Yields two servings.
In this recipe, you should use a melon baller to prepare the fruit. Not only will the melon taste really phenomenal when cut into balls, but their alluring, jewel-like appearance will dazzle your dinner guest more than square-shaped chunks ever could.

  • ¼ cup DIJON MUSTARD
  • ¼ cup BROWN MUSTARD
  • ¼ cup HONEY
  • 3 tablespoons LIGHT CREAM
  • SALT and WHITE PEPPER, to taste
  • 2 6-ounce CHICKEN BREASTS, boneless and skinless
  • 1 tablespoon SALTED BUTTER
  • ½ medium CANTALOUPE
  • ½ medium HONEYDEW
  • 1 medium KIWI
  • 2 tablespoons MAYONNAISE
  • 2 sprigs FRESH MINT, garnish

Combine mustards, honey, cream, salt, and white pepper in a medium bowl and mix well. Spoon half of the mustard mixture into a glass mixing bowl. Set remainder aside. Roll chicken in mustard marinade in the glass bowl, turning to coat completely. Cover and refrigerate for thirty minutes.

Heat butter in a large skillet over moderate heat until foamy. Remove chicken from the mustard marinade, shake off excess liquid, and discard remainder. Place chicken in skillet and cook for five minutes on each side, or until chicken is well browned and no longer pink in the center and juices run clear.

To prepare two cups of melon spheres (balls), scoop out equal amounts of flesh from each melon half. Use a melon baller for this task (you can also use a half-teaspoon measuring spoon in the absence of a melon baller). To prepare kiwi, peel and cut into thin slices. Set fruit aside.

Slice chicken breasts crosswise against grain and fan out on serving platters. Keep warm. Place reserved mustard mixture in small saucepan. Whisk mayonnaise into mixture and heat thoroughly over moderate heat. Drizzle some of the mustard mixture over chicken breasts. Add melon balls and kiwi, and embellish with mint leaves. Hand pass the remaining sauce. Snuggle up with your lover and enjoy your delicious meal.

Seduction and Romantic Dinner “Poultry Recipes”

Pecan Chicken Breast with Praline, Apricot, and Chutney Sauce

Yields two servings.
In this recipe, delicious, tender chicken is coated with crunchy pecans and aromatic bread crumbs. It’s so easy; your guest will never know how hard you didn’t work! Pecans, apricot, and chutney complement each other in this flavorsome, award-winning dish. Praline liquor has a nutty, sweet pecan flavor that is perfect for cooking with.

Praline, Apricot, and Chutney Sauce

  • 2 tablespoons HONEY
  • 1 fresh APRICOT, halved and pitted
  • ¼ cup MANGO CHUTNEY
  • 2 tablespoons MAYONNAISE
  • 2 tablespoons PRALINE PECAN LIQUOR
  • 1 tablespoon DIJON MUSTARD
  • 1 pinch BLACK PEPPER
  • 2 5-ounce CHICKEN BREASTS, boneless and skinless
  • ½ cup PECANS, finely ground in food processor
  • 1 tablespoon SHREDDED COCONUT

To prepare the sauce, place honey, apricot, chutney, mayonnaise, praline liquor, Dijon mustard, and just a pinch of black pepper in a blender. Purée until smooth. Divide sauce into two mixing bowls (one bowl should contain half of the mixture and the other should contain the other half).

Preheat oven to 325°F. Flatten chicken breast to quarter-inch thickness (Flattening Chicken Breast “Prep”.) Dip chicken into the bowl containing half of the mixture and roll in ground pecans, shaking off excess. Discard sauce after dipping raw chicken in it. Arrange coated chicken in a lightly greased baking pan.

Bake in oven for fifteen to twenty minutes or until chicken juices run clear. Place chicken breasts on two plates and drizzle with reserved sauce. Sprinkle with coconut and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delicious meal.

Seduction and Romantic Dinner “Poultry Recipes”

Stuffed Chicken with Basil, Artichokes and Fire-Roasted Peppers

Yields two servings.
In certain respects, the artichoke might be regarded as the vegetable equivalent of lobster (a treasured jewel). This “yuppie yard bird” is fantastically delicious beyond your wildest dreams.

  • 2 6-ounce CHICKEN BREASTS, boneless and skinless
  • 4 medium ARTICHOKE HEARTS, canned and quartered
  • 1 medium FIRE-ROASTED RED BELL PEPPER, sliced
  • 2 slices MOZZARELLA CHEESE
  • 8 leaves FRESH BASIL, washed
  • 2 tablespoons SALTED BUTTER
  • ¼ small RED ONION, chopped
  • 5 medium SUN-DRIED TOMATOES, softened in hot water
  • 2 tablespoons PINE NUTS
  • ¼ cup DRY WHITE WINE
  • 8 ounces CANNED CHICKEN CONSOMMÉ
  • ¼ cup FRESH BASIL, chopped
  • 2 sprigs FRESH BASIL, garnish

Place chicken breasts between two plastic sheets and, using a mallet, flatten to quarter-inch thickness (Flattening Chicken Breast “Prep,” ). In middle of pounded chicken breast, place equal amounts of artichoke, fire-roasted red pepper, mozzarella, and whole basil leaves. Roll up chicken from short end, tucking in sides like a burrito. Secure with wooden toothpicks.

Melt butter in large skillet over medium high heat until foamy. Add chicken and sauté until golden on all sides. Remove chicken and set to the side. Add chopped onion, sun-dried tomatoes, and pine nuts. Cook over moderate heat for about two minutes. Add wine and cook for two minutes. Add chicken consommé and bring to a simmer. Return chicken breasts to sauté pan. Cover and simmer for fifteen to twenty minutes or until tender, turning once and basting often with sauce.

Place chicken rolls on plates, add fresh chopped basil to sauce, and pour sauce over chicken. Embellish with fresh basil leaves and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delicious meal.

Seduction and Romantic Dinner “Poultry Recipes”

Turkey Breast Cutlets with Creamy Cilantro Lime Sauce

Yields two servings.
Turkey cutlets are slices from the turkey breast and have a succulent, delicious taste. If starting with a whole breast, cut it into two-inch steaks. The flavor of lime adds a refreshing dimension to this appetizing dish.

  • 2 5-ounce TURKEY CUTLETS
  • 2 tablespoons EXTRA VIRGIN OLIVE OIL
  • ½ cup ALL-PURPOSE FLOUR
  • SALT and WHITE PEPPER, to taste
  • 2 tablespoons SHALLOTS, peeled and minced
  • ½ cup DRY WHITE WINE
  • 2 medium LIMES, squeezed for juice
  • ½ cup HEAVY CREAM
  • 1 tablespoon FRESH CILANTRO, chopped

Place turkey cutlets between two sheets of plastic wrap and flatten to quarter-inch thickness (Flattening Chicken Breast “Prep,”) Heat oil in large sauté pan over moderate heat. Dredge turkey in flour, and season with salt and white pepper. Place cutlets in heated sauté pan and cook, uncovered, for three to four minutes on each side or until turkey is brown and tender. Using a slotted spatula, transfer cutlets to work surface.

Add shallots to pan and sauté for one minute. Add white wine and reduce to half. Add lime juice and cook for an additional thirty seconds. Add heavy cream and scrape up any brown bits in skillet. Continue to reduce until sauce starts to thicken. Return turkey cutlets to sauté pan. Cover and cook over low heat for three minutes or until cutlets are done. Sprinkle with cilantro.

Remove turkey and place on serving plates. Spoon sauce over turkey. Embellish and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delicious meal.

Seduction and Romantic Dinner “Poultry Recipes”

Canard Duck Breast with Grand Marnier Orange Sauce

Yields two servings.
Grand Marnier is the quintessential after dinner drink; a perfectly balanced blend of exotic tropical oranges and oak-aged cognac. From the very first sip, you’ll savor its round, velvety texture and long, full-bodied finish.

  • 2 6-ounce DUCK BREAST HALVES
  • 1 tablespoon SHALLOTS, peeled and minced
  • 1 tablespoon BROWN SUGAR
  • 1 teaspoon ALL-PURPOSE FLOUR
  • 1 tablespoon GRANULATED SUGAR
  • ¼ cup ORANGE JUICE
  • 2 tablespoons GRAND MARNIER
  • ½ teaspoon CORNSTARCH
  • 2 sprigs FRESH PARSLEY or HERBS, garnish

Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat. Heat a large, heavy skillet on medium-high heat. Fry the duck breasts, skin side facing downward, until the skin browns and fat runs out (about ten minutes).

Remove the breasts from the pan and pour off most of the fat. Return breasts and shallots to pan, and fry, skin side facing upward, for another ten minutes. Remove breasts from pan, and allow them to rest on a baking sheet.

Mix the brown sugar and flour together, and sprinkle over the skin of the duck breasts. Again, pour most of the fat out of the frying pan, leaving shallots. Mix the granulated sugar, orange juice, Grand Marnier, and cornstarch in a small bowl. Remove pan from heat and add orange juice mixture to the pan. Simmer for five to ten minutes, stirring constantly, until the sauce is thickened. Set sauce to the side until ready to serve.

Broil the duck breasts, skin side facing upward, until the sugar begins to caramelize (about one to two minutes). Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.

Embellish with fresh herb sprigs and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delicious meal.

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