igh heat.
Add half chicken, skin side down, and cook
ven to 375\u00b0F Lay chicken breasts, smooth side down, on
to 2 wedges.
Season chicken thighs with salt and pepper.
br>Sprinkle chicken thighs with salt and pepper.
Dredge chicken in flour
Sift dry ingredients together into mixing bowl and then combine with milk and cooking oil.
Stir until just moistened. Drop by tablespoons into bubbling stew or boiling chicken parts with broth for dumplings.
Cover tightly; let mixture return to boiling.
Cook 12 to 15 minutes without removing cover.
Double recipe for larger amount.
he skillet).
Pat the chicken dry with paper towels and season
Stew, then skin and chunk chicken. Mix with remaining ingredients, except enchilada sauce. Spray pan with Pam. Warm tortillas in microwave to make them more flexible, then fill each with desired amount of chicken mixture and roll. Put 1/2 cup enchilada sauce in bottom of 13 x 9 casserole and place rolled tortillas in dish. Cover with remaining sauce; cover with foil and bake for 30 minutes in 350\u00b0 oven. Remove foil and top with more cheese. Bake another 10 minutes. Top with black olives and serve with salsa, sour cream and/or guacamole.
kin from meat of each chicken breast. Use a knife if
rom cherries.
Combine juice with wine, sugar, cornstarch, and salt
arm.
Cut each large chicken breasts so they are smaller
arge dutch oven, cover the chicken with the water and bring to
igh heat.
Season the chicken cutlets with salt and pepper, and
Place the chicken, Spanish onions, garlic,and the
y
1- Sprinkle the chicken breasts with salt and pepper, and
00\u00b0F Butterfly each chicken breast with a sharp knife; press
ver high heat.
Sprinkle chicken with salt and pepper.
Work
immed baking sheet with foil.
Pat the chicken dry with paper towels
igh heat.
Add in chicken, season with salt and pepper; cook
he carrots. Pour in the broth and 1/2 cup cream
n the broth, lemon juice and sugar; season with salt and pepper