Saute some onion in olive oil.
Add chicken, cut into pieces. Add vinegar peppers.
Saute briefly.
Remove from heat.
Drain all liquid from the pan.
Add olives.
Add some juice from vinegar peppers, about 1 tablespoon.
Add capers, salt, black pepper, paprika, oregano, garlic and mushrooms.
Return to heat.
Add butter. Let it melt through the mixture.
Any of these quantities or ingredients may be varied.
Brush chicken with 1 tbsp oil. Sprinkle
Prepare pasta according to package directions. Heat olive oil in a nonstick pan. Add chicken and saute for 4-5 minutes. Add tomatoes, garlic and thyme; saute for 5 minutes, stirring occasionally. add white wine and capers; cook, stirring frequently, 3 minutes more.
Toss chicken mixture with pasta. Top with grated Parmesan cheese.
bowl toss together chicken and flour until chicken is lightly coated
owl, dilute the cream of chicken soup with the remaining broth
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
Boil chicken and cut into bite-size pieces.
In bowl, mix together mayonnaise, lemon juice, Tabasco, black pepper and basil. Mix in chicken, capers, celery, tomatoes, cheese and olives. Slice top off mini loaves lengthwise and hollow to form boats. Brush with melted butter, garlic and parsley.
Broil until golden and toasty.
Fill with salad mixture; sprinkle with Parmesan cheese.
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
Melt butter in a skillet.
Add flour and milk, stirring until smooth and thickened.
Stir in wine, salt, chicken, capers and almonds.
Spread on toast; top with cheese and broil until cheese melts.
Makes 16 canapes.
ntil blended. Stir in the chicken, beans, and chilies.
Place
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
inutes.
Add chicken base and chicken stock.
While chicken stock mixture
owl, and blend well. Add chicken breasts, and let marinate for
few Tablespoons of the chicken stock. Stir until thickened, set
Pound chicken breasts flat and place in
In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and the parsley and thyme sprigs and bring to a boil. Add the chicken breasts and simmer until just cooked through, about 20 minutes.
Transfer the chicken to a plate.
Strain the stock, return it to the saucepan and bring to a boil.