Use large frying pan with a lid. Brown chicken in butter; remove from fryin pan. Brown mushrooms in pan. Stir in soup, garlic and seasonings. Add browned chicken. Cover and cook over low heat 45 minutes, stirring now and then. Blend in cream; heat slowly. Serve with noodles. br

Heat oven to 350F. Mix mushroom soup and milk; reserve 1/2 of the cup of the soup mixture. Mix the remaining soup mixture with rice, mushrooms (including liquid), and half of the onion soup mix. Pour into oblong baking dish. Place chicken breasts on top. Pour reserved soup mix

* SKIN AND DEBONE BREASTS BEFORE COOKING *     strongServings:6/strong  

Split chicken breasts in half; place in a paper bag with flour, paprika, and salt. Shake bag well to coat chicken thoroughly, remove from bag, and shake off excess flour. In a heavy saucepan melt the butter. Add the salad oil and saute the chicken until light brown on both sid

6 lg carrots thinly sliced 2 1/2 TB olive oil 2/3 c chopped white onion 2 cloves garlic crushed 1 TB fresh ginger root minced 2 TB fresh lemon juice 2 c water 1/2 ts cumin seed 2 TB chopped fresh parsley : Salt and pepper 4 6 oz chicken breast ha

Sprinkle a small amount of salt and lemon juice over chicken and allow to stand at room temperature for 30 minutes. In a preheated 350 degree oven, toast coriander and cumin on a baking sheet for 5 minutes. Allow spices to cool and crush in a blender or with the bottom of a

Sherry Cream Sauce: In large nonreactive saucepan, boil sherry until reduced by 1/3. Whisk in chicken stock and cream. Boil gently until reduced to a creamy consistency, about 2 cups. Whisk in lemon juice and salt and pepper to taste. Stir in mushrooms. Cover and keep warm. b

Remove skim from pheasant breasts. Trim edges and flatten breasts slightly with a meat mallet. Rub breasts with 1 T. of the lemon juice, and sprinkle with salt and pepper. Melt 2 T. of the butter in a 9 inch skillet. When butter foams, add breasts and suate 3 minutes on each sid

Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX sharp knife, remove the two breasts from the center bone and also all the meat from the legs. Remove all the skin and excess fat. Place the pheasant breasts and legs in a ceramic dish. Reserve the bones for

*Chicken breasts can be substituted. Remove skin. Rub breasts with melted butter, salt and pepper; brown lightly in heavy iron skillet and then place in roaster, meaty side down. Make sauce by melting butter and flour; simmer 10 minutes, browning only very slightly

Lightly coat a non stick skillet with cooking spray. Over medium heat, saut&130; celery, onion, and garlic until translucent. Add curry powder and cook 1 minute, stirring constantly. Dissolve bouillon cubes in water. Put flour in a small bowl; gradually stir in bouillon to make br

Melt the butter and oil in a flameproof casserole or a heavy bottomed pan large enough to hold the chicken in one layer. When the foaming stops, brown the chicken over medium high heat, turning it until golden on all sides. Remove the pieces from the pan and add the onion, cook

1. Heat oven to 425F. Saute onions and pepper in oil until tender. Add undiluted soup, milk, chicken and vegetables. Mix well. 2. Turn into a 9 inch pie plate. Top with the biscuits and bake for about 15 minutes, or until the biscuits are golden brown and the chicken is bub

Rinse the chicken pieces; pat dry with paper toweling. Season chicken with salt and pepper. In skillet brown chicken in butter 15 minutes, turning to brown evenly. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 min or til chicken is tender. remove chicken to servin

Preheat oven at 350. Cook noodles according to package directions. Drain. Prepare the bottom of a 2 1/2 quart casserole dish lightly with cooking spray. In a mixing bowl, combine noodles, chicken, onions, and broccoli. In another mixing bowl, combine soup, milk, cheese, basil, s

4 chicken breasts, boned, skinned, and halved Bake at 350 degrees for 30 45 minutes, or cook another way. Place cooked chicken on top of: 2 boxes frozen broccoli, cooked Combine the following and pour over broccoli and chicken: 1 can cream of chicken soup 1 can cream

Cube chicken breasts. In frying pan, brown chicken in hot oil. In large bowl combine soups and water. Add to chicken, bring to a boil. Add rice. Cover, simmer 5 minutes. Add broccoli and peppers, simmer, uncovered 5 minutes until vegetables are tender crisp.   &

In a large, heavy skillet cook turkey in oil (or you can use vegetable cooking spray) about 5 minutes or until lightly browned,stirring to break up the meat. Add onions, tomato sauce, beef broth, sage, salt, garlic, and peppers. Bring to a boil, and reduce heat and cover. Simm

This is a basic recipe that can be dressed up any way you like. This is one of the "Master" recipes in the book. She presents Master recipes for each category of food then offers variations on the themes. I really like this book because it offers solid basics and

Cook asparagus as directed on package; drain. Toast bread; spread each slice with 1 tsp. mayonnaise. Top with chicken, asparagus and cheese. Place on ungreased cookie sheet. Set oven control to broil. Broil sandwiches with tops 6 inches from heat about 1 minute or just until che

PLACE SKINNED AND SPLIT CHICKEN BREASTS IN IN BROILER PAN OR JELLY ROLL PAN. WITH FLESH SIDE DOWN. SPRINKLE HALF THE SALT AND PEPPER ON THE CHICKEN BREASTS. BROIL 4 OR 5 INCHES FROM HEAT FOR 20 MINUTES. TURN CHICKEN OVER, SPRINKLE EACH BREAST WITH REMAINING SALT AND PEPPER. BRUS

in Bowl, Combine First 7 Ingredients & 1 1/2 t. Oil. Cover & Refrigerate 2 To 8 Hours. Broil Chicken Until No Longer Pink in The Center. Meanwhile, in A Large Skillet, Saute Green Peppers & Onions in Remaining Oil Until Crisp Tender. Add Tomatoes & Saute 1 Min. S

Several hours before serving or the day before, if time allows, rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chicken.

Several hours before serving or the day before, if time allows, rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chicken.

Several hours before serving or the day before, if time allows, rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chicken.

* CHICKEN QUARTERS OR TURKEY LEGS CAN BE USED. ** POULTRY SEASONING RECIPE IS LISTED UNDER "SAUCES" PLACE POUTRY PIECES IN MICROWAVE SAFE DISH AND POUR WATER OVER THE TOP. COVER THE DISH AND COOK ON HIGH FOR 8 TO 10 MINUTES. REARRANGE PIECES AFTER 5 MINUTES. DRAIN THE POUL

Remove tips from wings; cut wings into 2 pieces, and place in a shallow dish. Combine lemon juice, soy sauce, and onion powder; pour over chicken. Cover and marinate wings in refrigerator several hours or overnight. Drain chicken wings, reserving 1 tablespoon marinade; place wi

Marinade: combine everything but chicken and simmer for 2 minutes. Pour the marinade over the chicken; cover with plastic and refrigerate for 8 hours or overnight. Preheat broiler. Remove the legs from the marinade and ar range them in a broiler pan...that is foil lined. Broil

Combine butter with mango chutney, lime juice and cayenne pepper, blending well. Shape into a roll, wrap in foil or wax paper and chill for about 2 hours in freezer. Preheat broiler. Brush chicken pieces lightly with oil; season with salt and pepper. Broil at least 30 minutes, t

Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2 inch thickness. Season chicken with salt and pepper. Place chicken, skin side up, on prepared pan. Broil until skin is golden brown, about 4 mi

1. Preheat the broiler. 2. Peel the potatoes. If they are not very small,cut them in half. Put them in a saucepan and cover with water. 3. Trim and peel the carrot. Cut into 2 in. lenght, then cut into quarters. Peel the onions and cut them in half. Add the carrots and onions to

Preheat the broiler. Pound the breasts lightly to flatten evenly. In a medium bowl, combine the tequila, honey, zest and juice and ground cumin. Stir to mix well. Add the chicken and turn several times until the chicken is well coated with the marinade. Place the chicken breast

Set oven control to broil. Brush chicken with 1 tablespoon margarine. Place chicken, skin sides down, on rack in broiler pan. Place broiler pan so top of chicken is 7 to 9 inches from heat. Broil 30 minutes. Sprinkle with salt and pepper. Turn chicken; brush with I tablespoon ma

Use very sharp knife to score chicken skin diagonally, spacing cuts about 1/4 inch apart. Arrange chicken in single layer, skin side up, in baking dish. With machine running, drop garlic and ginger through feed tube of food processor; mince finely. Mix in lemon peel, salt, and p

** What you can do to make it spicier First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce. Second Alarm Chicken Wings: Add 1 1/2 teaspoons hot pepper sauce. Third Alarm Chicken Wings: Add 2 teaspoons of Hot pepper sauce. In deep fat fryer or large heavy skillet,

Cut off wing tips; reserve for other use. Cut wing into 2 pieces at joint. Combine flour, salt and cayenne pepper on a plate. Dust wings in flour mixture, shaking off excess. Heat 1 1/2 inches of oil in large skillet over medium heat. Add wings in single layer and fry, turning o

Bone and skin chicken breasts. Flour lightly and brown in oil. Salt and pepper and place in large casserole. Saute garlic, onions, and mushrooms in butter until tender but not brown. Add this to the chicken. Make a paste of flour, water, and sherry. Pour over the chicken. Then

Combine Vegetable Juice, Vinegar, Hot Sauce, Oregano, Minced Garlic in A Large Shallow Container; Stir Well. Add Chicken, Turning Once To Coat. Marinate in Refrigerator 30 Min. Remove From Marinade, Reserving Marinade. Place Chicken On Microwave Glass Platter; Cover With Plastic

* You can use onion or onion mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1 inch pieces.     strongServings:12/strong  

A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The marinade dates back to a ti