4 chicken breast halves, skinned and, boned
1. Melt butter in skillet; cook chicken about 20 minutes, or until
tender. Remove from pan.
2. Drain VEG-ALL and add liquid to pan juices with chicken broth.
3. Combine light cream and flour; add to liquid in pan. Cook and stir
until thickened; stir in mustard.
4. Heat vegetables and cooked noodles in a little of the sauce.
5. Heat chicken in remaining sauce and serve over vegetable mixture.
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Recipe by: Mr. Marcel Kerval of Cafe de France, St. Louis, MO Sauce"in this [conference]. TO PREPARE DILL SAUCE: Add clarified butter to a medium saucepan. Over medium heat, add shallots and saute. Quickly add chicken stock, white wine, and heavy cream. Reduce by h (Upload by user)
Recipe by: The Woman s Day Cookbook 1. In a medium sized bowl, mix flour, salt, and paprika. Coat the chicken with the flour, shaking off the excess. Reserve the flour mixture. 2. In a large, deep nonstick skillet, heat the oil over medium high heat. Add the chicken, me (Upload by user)
For Filling: Melt the butter over low heat in a large saucepan. Add the celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the vegetables are soft. Sprinkle the flour over the vegetables, stir well to incorporate, then cook for about 5 minutes. (Upload by user)
Wash and unless you are 19 and a beanpole with a family history of living to 108, skin chicken pieces. PLACE WASHED CHICKEN PIECES on CLEAN FRESH paper towel. Beat egg and milk together in bowl. Sift flour with the following spices to taste: salt or Lowry s seasoned salt, b (Upload by user)
Mix onion, ginger, saffron, garlic, salt, oil and water in skillet. Stir until creamy. Bring to boil. Add chicken pieces, cilantro and liver. Cover skillet and cook over medium high heat 45 to 50 minutes. When liver is done, remove from skillet and mash, then set aside. Chec (Upload by user)
Cut chicken into serving pieces. Place in a large, heavy pot and cover with water. Bring to a boil, lower heat, and simmer for 2. Remove from the heat, cool, and remove meat from the bones. Skim the fat from the top of the liquid when has cooled. Chop the chicken meat into c (Upload by user)
Separate chicken wings at joints; discard tips. Spread 1 tablespoon margarine in each of 2 rectangular pans, 13 x 9 x 2 inches. Mix baking mix, sesame seed, paprika, mustard and salt. Beat eggs and milk with fork. Dip chicken into egg mixture; coat with sesame seed mixture. (Upload by user)
Drain the pineapple, reserving 1/4 cup juice or syrup. Combine the reserved liquid with garlic, ketchup, honey, Worcestershire sauce rosemary and salt. Stir in the lemon slices and pineapple. Arrange the chicken in a 3 quart shallow casserole dish. Pour the pineapple mixture (Upload by user)
Probably need at least 1 good size cut up fryer. You can substitute cream of celery or cream of chicken soup but then you must add 1 T. Paprika. Bake in oven for about 30 minutes. Put butter or margaine in pan while baking. strongServings: (Upload by user)
Boil and debone chicken. Layer chicken, Doritos, cheese, onion, and corn in casserole dish. Mix chicken soup, mushroom soup, milk and tomatoes. Pour over casserole. Top with cheese. Bake at 375 degrees for about 30 minutes. SOURCE: Sunburst Samplings compiled by The S (Upload by user)
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Snagged this from over on the Rime Cuisine echo. I m in the process of making it even as I type and it s *real* good so far. A sweet, rich, hot stew. The sweetness comes from the huge amount of onions used. The richness from the butter (it definitely ain t health food!). The (Upload by user)
TAG: injera, ethiopian, chicken, bread, minutes, berbere, large, ,
Place chicken pieces in a bowl and marinate for one hour in lime juice. In heavy saucepan saute the onions in 2T of the spiced butter. Cover the pot and cook the onions over low heat until they are very tender, but not browned. Stir them occasionally. Add the (Upload by user)
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* Ethiopian chili powder (bere bere) Note: Mommy says nothing else will serve, although chili powder is the closest) ** (M. says Ethiopians like to see it swimming on top) This is an Ethiopian recipe for a very hot (key words here are hot, toasty, spicy) sort of stew li (Upload by user)
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Brown the chicken in the oil, remove and brown the onion. Remove all but 2 tablespoons of the oil. Add remaining ingredients. Simmer 30 minutes. Place chicken in oven dish and pour sauce over chicken. Bake uncovered in slow oven (325%) for one hour. Sauce is also excel (Upload by user)
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Drain pineapple,reserving syrup. In skillet brown chicken in shortening. Pour off fat. Add reserved syrup, broth, brown sugar,vinegar, soy sauce and garlic. Cover and cook over low heat 40 minutes. Add green pepper amd pineapple cook 5 minutes. Combine cornstarch and water (Upload by user)
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tomatoe sauce,paprika,1/4 cup red Wine , grated giner root , red pepper , cardomom , nutmeg, cloves, cinnamon , and allspice. Set redpepper sauce aside 2. In a large skillet cook onion and garlic in hot oil till onion is tender but not brown . stir in red pepper sauce,t (Upload by user)
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TAG: chicken, ,
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