Place the chicken in the bottom of a
In plastic bag, combine flour, paprika and pepper.
Add chicken, a few pieces at a time; shake to coat.
In skillet, brown chicken in margarine; remove from pan.
Season breasts with salt and pepper.
Put butter or margarine in a skillet or frying pan.
Brown chicken.
Arrange chicken, onions and mushrooms in baking dish.
Mix remaining ingredients together in a separate bowl.
Pour over chicken.
Bake in 400\u00b0 oven for 40 to 50 minutes.
Place 4 chicken breasts in pan.
Mix mushroom soup, wine and mushrooms together.
Spoon over chicken.
Bake at 350\u00b0 for 1 hour. Remove chicken.
Place chicken breasts, skin side up, in an 11 x 7 1/2-inch baking dish (glass is good).
Combine remaining ingredients (include mushroom liquid).
Pour over chicken; sprinkle generously with paprika.
Bake in a moderate 350\u00b0 oven for 1 to 1 1/4 hours or until tender.
Serve with hot fluffy rice.
Makes 4 to 6 servings (usually one full breast per person).
Oil a 10-inch saute pan.
Flour chicken and lightly saute.
Add mushrooms, white wine, thyme, paprika and chicken stock.
Simmer 4 to 5 minutes.
Put a pat of butter in flour and drop in saute pan until creamy.
Serve over rice.
Place chicken in 11x7 baking dish. Season with salt and pepper. Combine soup, sour cream, mushrooms and wine. Pour over chicken. Sprinkle with paprika. Bake at 350\u00b0 for 1 1\\2 hours. Serves 4 to 6 people.
In plastic bag, combine flour, paprika and pepper. Add chicken to coat. In skillet, brown chicken in margarine. Remove from pan. In same skillet, add remaining ingredients; simmer 3 minutes. Add chicken. Simmer covered 25 minutes or until tender. Serve with rice and salad.
Combine flour, paprika and pepper in a plastic bag.
Add chicken and shake to coat.
In a skillet, brown chicken in margarine.
Remove from pan.
In the same skillet add remaining ingredients and simmer 3 minutes.
Return chicken to pan and simmer 20 minutes covered until tender.
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
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
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