ntil blended. Stir in the chicken, beans, and chilies.
Place
killet over medium heat, cook chicken until no longer pink and
aprika; mix well.
Place chicken in a
lightly greased
Separate chicken from bones and chop or
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
resh.
Meat Prep: Cut chicken into bite sized pieces.
75\u00b0.
Place
chicken breasts between 2 sheets of
lace the flour, salt, and chicken pieces into a large resealable
Skin, halve and bone chicken breasts.
Cut into strips; set aside.
In skillet, melt butter over medium-high heat.
Saute mushrooms and onions 2 minutes.
Add chicken strips and saute for 5 minutes.
Blend chicken broth and flour; add to chicken in pan until thick and bubbly.
Cook and stir 1 minute.
Stir in grapes and wine.
Heat through.
Serve over hot rice.
Serves 4 to 5.
Skin and bone chicken breasts lengthwise.
Cut chicken into 1-inch pieces; set aside.
Rub chicken well with half of a lemon; sprinkle with salt. Let dry on rack for 15 minutes.
Heat butter in a skillet until bubbly.
Brown chicken in butter (about 10 minutes), turning with tongs.
Pour in Sauterne; spoon sauce over chicken.
Cover; simmer until chicken is tender (30 to 35 minutes).
About 3 minutes before end of cooking, add seedless green grapes.
Dash generously with paprika.
Pass the sauce in a bowl.
Serves 3 or 4.
Skin and bone chicken; cut into 1-inch pieces.
In wok or skillet, melt butter over medium heat.
Stir-fry mushrooms and onions, about 2 minutes.
Add chicken and stir-fry about 5 minutes.
Blend broth and flour.
Add to chicken and vegetables. Cook and stir until thickened and bubbly.
Stir in grapes and wine; heat through.
Serve over rice.
Cut chicken into 1-inch pieces.
Spray pan with vegetable oil, then saute the mushrooms and green onion until soft.
Then add chicken and saute until done, about 5 minutes.
Blend chicken broth and flour and add to chicken mixture.
Cook until thick and bubbly.
Stir in grapes and wine; heat through.
Serve over warm rice.
Skin and debone chicken breasts.
Cut chicken breasts into 1-inch pieces; set aside.
In a wok or skillet, melt butter or margarine over medium heat.
Stir-fry mushrooms and onion in butter about 2 minutes or until soft.
Add chicken pieces and stir-fry about 5 minutes or until chicken is done.
Mix chicken, grapes and cashews together.
Blend together the mayonnaise, yogurt, honey and pepper. Combine the chicken mixture with the dressing.
Combine crumbs, tarragon, salt, pepper and chives and coat chicken.
Melt half of butter in frying pan and brown chicken. Remove to casserole dish.
Add onions and mushrooms and saute. Then add chicken stock and wine and bring to a boil.
Pour over chicken, cover and bake about 30 minutes or until done.
Add grapes before serving.
Serves 6 to 8.
Saute chicken and onions with thyme in melted oleo in large skillet until lightly browned, about 5 minutes.
Add cornstarch and stir until blended.
Stir in broth, milk, green beans, carrots, salt and pepper.
Bring to a full boil, stirring frequently.
Stir in rice.
Cover and remove from heat.
Let stand 5 minutes.
Fluff with fork.
Serve.
melt 1 tablespoon butter. Add chicken and cook until brown, about
igh heat.
Add the chicken breast halves and saute for
Saute chicken and onions with thyme in margarine in large skillet until lightly browned, about 5 minutes.
Add cornstarch; stir until blended.
Stir in broth, milk, green beans, carrots, rice, salt and pepper.
Bring to full boil, stirring frequently. Simmer, covered, until rice is cooked, about 20 minutes.