eat. Once hot, add vegan chicken. Flip it and allow it
Heat olive oil in a large skillet.
Add
60 degrees F).
Cut chicken breast into bite-size pieces
Put chicken in pot with water and bay
ater; shake off excess. Dip chicken in cracker mixture, turning to coat
b>chicken dry and season with salt and pepper.
Heat butter in
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Saute mushroom in butter about 1 minute.
rown meat on all sides in hot shortening.
Season generously
Remove chicken from the package, season both
egrees F. Cut the squach in half. Remove the seeds and
Heat the oil in a large non-stick frying
Place chicken in caserole dish.
Put sliced mushrooms over chicken.
To make sauce: Mix soup, sour cream, sherry, salt and pepper in a bowl until smooth.
Pour souce over the chicken and mushrooms.
Sprinkle the top with the almonds and paprika.
Bake uncovered at 325 degrees for 1 1/2 hours or until done.
defrost chicken breasts and cut in half making four equal pieces.
To Make The Chicken Tenderloins: In small bowl, combine paprika, onion,
chicken breast half
Season chicken with 1/4 tsp each
arragon and truss chicken loosely.
(See Tip) In a skillet, heat
In a ziplock bag, mix the
Flatten chicken breasts.
Place 1 piece