Shake chicken strips, flour, salt and pepper in a bag.
Brown in oil and drain.
Combine 2 cups hot water, chicken bouillon cubes and 2 sticks butter.
Add to strips.
Simmer strips in uncovered pan for 25 minutes.
During the last 15 minutes, add 1/2 cup wine and garlic powder.
if desired.
For Coconut Chicken Strips:
Preheat oven to 400
ish).
Dredge the frozen chicken strips in the egg/milk mixture
Wash
chicken\tstrips\tthoroughly.
Drain.
Mix
Ranch dressing mix and buttermilk.
Soak chicken strips 2 to 3 hours or overnight in refrigerator.
inse and pat dry Chicken strips.
Dip Chicken strip in the wet
Lightly flour strips.
Heat pan and add olive oil, 2 tablespoons butter and garlic (watch garlic does not burn).
Fry chicken strips lightly in batches.
Tent with foil on a serving platter.
Drain all but 1 tablespoon of oil and add rosemary to garlic in pan.
Fry over medium heat about 2 minutes.
Add Marsala wine and deglaze pan.
Boil until reduced by 1/2.
Take off heat and add remaining butter.
Strain contents of pan over chicken. Add salt and pepper.
Garnish with parsley and serve.
il for frying.
Dip chicken into flour, then buttermilk, then
In large heavy skillet over medium-high heat, cook butter until bubbly and begins to brown.
Add marinated chicken strips. Saute about 4 minutes or just until opaque throughout and lightly golden.
Fold in parsley and chives.
Immediately remove to warm serving plate.
Makes 4 servings.
ntil blended. Stir in the chicken, beans, and chilies.
Place
Slice the chicken breast into thin strips, about 1 inch wide and
arlic puree to marinade for chicken strips.
Serve remaining puree on
eat eggs with water. Dip chicken strips in egg mixture and then
Combine all ingredients in a plastic zipper bag.
Marinate chicken strips for at least 4 hours.
Remove chicken from marinade; discard remaining marinade.
Chicken is best if grilled (perfect threaded on a skewer), but can be pan-fried until very brown for about 5 minutes per\"side\" or until thoroughly cooked.
00b0C.
Slice the chicken breasts into strips.
Season to taste
nd pepper.
Mix the chicken strips with the marinade and marinate
horoughly blended.
Place the chicken strips in a ziplock baggie or
Combine the first 6 ingredients in a shallow dish, and set aside.
Combine the chicken and the buttermilk in a plastic zip-top bag; seal and marinate in refrigerator 30 minutes.
Remove the chicken and discard the marinade.
Pour olive oil in skillet to just barely covering the entire bottom of the pan.
Heat oil over medium heat.
Dredge a few chicken strips at a time in breadcrumb mixture, tossing to coat.
Add chicken to the pan, and cook 3 minutes on each side or until done.
Sprinkle salt, pepper & thyme evenly over both sides of chicken strips.
Add olive oil to pan and heat med-high.
When oil is hot, add chicken and fry both sides until chicken is cooked throughly
Remove chicken to plate and turn heat on high.
Add honey and vinegar to pan, stirring constantly until thickened.
Pour mixture over chicken and serve!
Preheat the oven to 400\u00b0F.
Coat chicken in flour; shake away excess. Dip chicken in combined egg and milk; coat in combined crumbs and cheese.
Place chicken, in single layer, on wire rack over a baking pan. Spray with no stick cooking spray.
Bake about 25 mins or until cooked through. Serve chicken strips with tomato sauce.
Place the cashews, soy sauce, cornstarch and half the water in the blender. Blend 3 full minutes, add the remainder of the water and blend to mix well. Pour mixture into a large non stick frying pan and heat stirring till thickened. Add vegetables and 'Chicken Strips' and stir to mix well with gravy. Pour filling into deep casserole dish (I use a 4 liter corning casserole dish) and top with drop biscuits. Bake according to directions for the biscuits, or until they are golden brown and the filling is bubbly hot.