o taste.
For the Sauteed Chicken Breasts:
Generously season the
n a bowl. Many Vietnamese Chicken recipes usually require a short
Chicken:
1.\tPut flour, seasoned
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Cut chicken breast halves into strips about
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
ll marinade ingredients together, except chicken, to a food processor and
ogether in a bag. Add chicken parts in a bag and
If a recipe calls for ground cardamom, it is best to start with
Sprinkle chicken with pepper and Accent.
Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.
Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.
Cut chicken in bite size pieces and saute in vegetable oil. Combine heavy cream, Italian salad dressing mix and Parmesan cheese in a saucepan; cook on low to medium heat until ingredients are smooth.
Add the sauteed chicken and serve with your favorite pasta.
Recipe will serve 2 people.
Clean the chicken livers by rinsing well, cutting
Sprinkle chicken breasts with salt and pepper.
roceeding.
3. Pound chicken with the flat size of
Season chicken with porcini powder, salt, and
nd pepper.
Dredge the chicken breasts in flour.
Heat
an or dish.
Dredge chicken in flour and shake off
Boil or fry chicken until done.
PREHEAT 375\