eat. Once hot, add vegan chicken. Flip it and allow it
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.
Pound chicken breasts until thin.
Lay
Rinse the chicken pieces; pat dry with paper toweling. In a large
Skin chicken breast, flour and fry in small amount of shortening.
Remove from skillet.
Make gravy with drippings by adding 3 to 4 tablespoons flour.
Mix with drippings, then add about 1 1/2 cups of water.
Stir gravy and cook until smooth.
Chop dried beef and add to gravy, then add remaining ingredients to make sauce.
Stir until well blended.
Place fried chicken in casserole dish.
Pour sauce over chicken.
Cook in oven for 30 minutes at 350\u00b0.
Serve over rice.
Brown chicken in skillet in the butter.
Combine the Heinz 57 sauce and the wine, and pour over the chicken.
Cover and simmer for 30 to 40 minutes'til tender, basting frequently.
Remove cover the last 10 minutes of cooking.
Spoon sauce over the chicken.
Saute chicken in butter until brown and then transfer to baking dish.
Saute the onions; add garlic (finely chopped).
Add sliced mushrooms.
Stir in white wine.
Thicken slightly with a small amount of cornstarch.
Add parsley, salt and pepper.
Pour over chicken and place in 300\u00b0 oven for 45 minutes.
Place flour, paprika and garlic powder in paper bag.
Put chicken pieces in bag and shake until coated.
Pan-fry coated chicken to light brown on both sides.
Place chicken in casserole dish or baking pan.
To drippings, add ketchup and remaining ingredients.
Stir until bubbly.
Pour over chicken and bake 1 1/2 hours in 350\u00b0 oven.
Preheat oven to 350\u00b0. Arrange chicken in a 9-inch baking dish.
Saute pepper, onions, garlic, and celery in butter until slightly tender. Spoon over chicken pieces.
In same pan you sauteed vegetables, mix wine, catsup, juice, and brown sugar. Heat and stir until brown sugar melts.
Pour sauce over chicken and vegetables, cover and bake for 1 hour.
Mix onions, potatoes, carrots and 1/2 teaspoon salt and cook for 10 minutes in 3 cups boiling water; drain off liquid and save for gravy.
Brown chicken in butter; add wine, cream, vegetables, 1 1/2 teaspoons salt and pepper.
Cover and simmer about 45 minutes until chicken is tender; place chicken in center of dish with vegetables around.
Make gravy from liquid saved off of vegetables; cook until thick.
Serve with Minute rice.
(I add the vegetables to the chicken and then pour the white wine and milk over it all.)
Dredge chicken in milk and egg.
Mix and dip in flour. Pan-fry until slightly brown.
Arrange in casserole dish covered with half soup, sour cream and wine mixture.
Bake 45 minutes to 1 hour at 350\u00b0.
Use rest of sauce at table.
Roll chicken in flour mixture.
Brown in butter.
Add onion and cook until tender, but not brown.
Slice mushrooms and pour over chicken.
Add wine.
Simmer 30 to 35 minutes.
Remove chicken. Add half and half to skillet mixture and heat.
Pour over chicken. Serve over rice.
Dredge chicken in flour, nutmeg and salt.
Brown in oil and butter.
Transfer to casserole.
Saute celery and onion until golden; stir in ham and seasonings.
Add to chicken.
Place quartered onion around chicken (stick onion with cloves if desired), add mushrooms.
Heat brandy, pour over chicken, ignite. Add wine, cover and cook in 350\u00b0 oven for 1 1/2 hours.
Mix salt, flour and sour cream.
Add soup and wine.
Cover chicken in a 9 x 13-inch pan with mixture.
Bake at 375\u00b0 for 60 to 90 minutes.
Rinse chicken and pat dry on paper towels.
Dredge chicken in flour and saute in 2 tablespoons olive oil.
Cook over medium-high heat for 5 minutes on the first side and 3 minutes on the second side.
Reduce heat and add the remaining 2 tablespoons of olive oil to the skillet with thyme, rosemary, oregano and garlic.
Stir to distribute herbs evenly.
Add wine and chicken broth to the skillet and bring to a simmer.
Cover and simmer over low heat for 10 minutes.
Serve garnished with parsley.
Cook chicken in a 400\u00b0 oven for 20 minutes.
Place in dish skin side down to cook.
Turn chicken over; sprinkle with spices. Bake 20 minutes more.
Combine soup and wine.
Pour over chicken. Bake 20 minutes more (covered).
Serve over cooked rice.
Roll chicken in flour. Fry in mixture of olive oil and butter until brown.
Put in baking dish. Sprinkle salt, pepper and rosemary.
Pour mixture of wine and broth over top.
Bake at 350\u00b0 for 1 hour.
Brown chicken in butter and lemon juice.
Take up chicken. Add broth, flour, sherry and Worcestershire sauce to the butter and lemon juice mixture.
Slow cook until it begins to thicken. Put chicken, skin side down, in a baking dish.
Pour liquid mixture on top of chicken.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
Place chicken in baking dish. Sprinkle with 1/2 teaspoon salt. Mix other ingredients (except almonds). Pour over chicken and sprinkle with almonds. Bake at 325\u00b0 for 2 hours. Use sauce as gravy over mashed potatoes.
Preheat oven to 350\u00b0. Put chicken in buttered casserole dish. Layer cheese on top. Mix soup, wine, salt and pepper; pour over cheese. Sprinkle mix on top and drizzle with melted butter. Bake 45 to 60 minutes.