he butter in a saucepan and saute the shallots for 2
Bring stock and 2 cups water to a
akes the chicken too wet. Dry ingredients are better and light flavours
Spoon chicken mixture into a bowl and set aside.
Add asparagus to
a large saucepan cook asparagus in boiling water for 3
Sprinkle chicken with pepper and Accent.
Pour corn oil
skillet over medium heat and cook chicken breasts until browned, turning
In a flat 3-quart casserole dish, place a layer of asparagus. Cover with chicken.
Saute onion and mushrooms in margarine.
Stir in all other ingredients, except almonds.
Pour this sauce over chicken and asparagus layers in casserole; sprinkle with almonds. Bake at 350\u00b0 for 20 minutes, or until bubbly.
Boil chicken breasts and chop into bite-size pieces.
In saucepan, saute finely chopped onion in butter or margarine.
Add mushroom soup, cream of chicken soup, evaporated milk, mushrooms, pimento, cheese, salt and pepper and soy sauce.
Place deboned chicken in 9 x 13-inch casserole dish.
Top with 2 cans drained asparagus spears.
Pour sauce over chicken and asparagus. Sprinkle with parsley, chopped fine.
Bake 45 minutes at 350\u00b0
or until bubbly.
Serve over rice.
With top of chafing dish set in water pan, heat cream.
Blend flour and butter and stir into hot cream.
Add seasonings, chicken and asparagus.
When very hot, serve on split buttered biscuits. Serves 4.
13).
Pick rotisserie chicken from the bone and set aside. Let
o a boil mix together chicken, sake, and 2 tbsp tamari in
lotted spoon and set aside. Add the chicken and sear over
ith cooking spray.
Simmer asparagus pieces in hot water until
or 2 mins. Add the asparagus and cook for 3 mins. Drain
orange zest, orange juice, sugar and a large pinch of salt
Heat oil in a wok or large frying pan over high heat. Add sambal oelek and garlic. Cook for 1 min, until fragrant. Add chicken and stir-fry for 5 mins, until cooked through. Add asparagus, corn and kecap manis. Stir-fry for 3 mins, until vegetables are tender. Remove from heat and toss with basil leaves.
Serve with steamed rice and lemon wedges.
d in the chicken; season with salt and pepper; cook until
eat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook
combine the sauce ingredients. Cover and refrigerate for 2-4 hours