Recipes

INGREDIENTS

• 2 pounds Diemand Farm boneless chicken breasts, skin removed sliced in half lengthwise
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp ground pepper
• 2 tbsp olive oil
• 3 tbsp minced garlic
• 1 cup milk, I used 2%
• 1 cup heavy cream
• 1/2 cup parmesan cheese, grated
• 2 tbsp lemon juice
• 2 tbsp capers
• salt and pepper to taste
• 2 tbsp chopped basil
• additional grated parmesan and capers to garnish

INSTRUCTIONS

1. Cut each breast in half lengthwise into cutlets. Measure the flour, salt and pepper into a plastic bag. Add the chicken breasts and shake until completely coated with the flour.
2. In a large skillet heat the olive oil over medium-high heat, then add the chicken breasts. Fry the breasts on each side about 4 minutes, until golden brown and no longer pink inside. Remove from the pan onto a plate.
3. Over medium heat, add the garlic to the remaining olive oil in the skillet and cook about 1 minute until the garlic is just starting to turn golden. Add the milk, cream and parmesan cheese to the skillet and bring to a boil. Turn down the heat and simmer the cream mixture for about 5 minutes until it starts to thicken.
4. Add the capers and lemon juice to the skillet. Start with 2 TBSP of lemon juice and add additional tablespoons one at a time if you like the sauce more tart. Stir to combine. Continue to simmer until the desired thickness, about 3 minutes.
5. Add the chicken back to the skillet to warm thru. Sprinkle the basil over the top and serve.

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Ingredients

Teriyaki sauce:

• 1/2 cup apple cider vinegar
• 1/2 cup soy sauce
• 3/4 cup brown sugar
• 3 tsp minced garlic
• 1/2 tsp crushed red peppers optional
• salt for taste 
• pepper for taste

For the crispy chicken legs: 

• 2 tbsp oil
• 8 Diemand Farm chicken legs
• 1 tsp garlic powder
• salt for taste
• pepper for taste 
• 2 tbsp vegetable oil 
• 1 tsp sesame seeds optional
• 1 green onion sliced thinly. green parts only optional
• 1-inch ginger sliced thin

Slurry

• 1 cup water
• 3 tbs cornstarch

Instructions

Teriyaki sauce

1. Add all of the sauce ingredients (except cornstarch and water) to a small sauce pan over medium high heat. Add cornstarch and water to a small bowl and mix until the clumps are gone. Once the sauce mixture starts to boil add the cornstarch mixture. Cook until the sauce has thickened stirring often. 

Crispy chicken legs

1. Preheat oven to 425 degrees Fahrenheit. Pat the chicken dry with a paper towel. Season the chicken legs with salt, pepper, and garlic powder. Add the chicken to a bowl with the oil. Coat with oil.  
2. Line a baking sheet/jelly roll pan with foil then place a wire rack/cooling rack on top. Place the chicken on to the wire rack/cooling rack with the jelly roll pan on the bottom and place into the oven. 
3. Bake each sides for 20-25 (basting every 10 minutes) or until cooked through. Serve with broccoli and rice. 
4. Alternatively, If you want, you can add the sauce to a cast iron skillet or any large pan you have, over medium heat until the sauce comes to a boil then simmer.
5. Add the chicken legs to cast iron skillet and toss until nicely coated with the teriyaki sauce. Garnish with sesame seeds and green onions.

Ingredients:

• 1 (16-oz) package linguine pasta
• 1 whole roasted Diemand Farm chicken, deboned and meat cut up
• 1 (10.75-oz) can cream of chicken soup
• 1 (10.75-oz) can cream of mushroom soup
• 1 (16-oz) container sour cream
• ⅓ cup butter melted
• ½ cup Diemand Farm chicken broth
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp garlic powder
• ¼ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 tsp dried parsley

Instructions:

1. Preheat oven to 300ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
2. Cook pasta according to package directions. Drain.
3. In a large bowl, combine chopped chicken, soups, sour cream, butter, broth, salt, pepper, garlic powder. Stir in cooked pasta.
4. Pour mixture into prepared baking dish. Top with cheeses and parsley. Cover with aluminum foil.
5. Bake covered for 45 minutes. Remove foil and bake an additional 10 to 15 minutes, until bubbly and cheese is melted.