he cutlets and pat dry with paper towls. Pound the cutlets
aste. Place chicken in a shallow dish and brush with one-third
In crock pot, combine chicken, broth, soup and mushrooms. Stir well, cover and cook on high 6-8 hours. 30 minutes before serving, add wild rice. Recover and cook on high 30 minutes or until rice is done. Serve with crusty bread and a nice green salad.
To make this recipe low fat, use 99% fat free broth and 99% fat free cream of chicken with herbs.
aves of 1 rosemary stem with a pestle and mortar,
Toss the cabbage in a bowl with the salt. Heat 2 tablespoons
Halve the chicken breasts horizontally and season to
medium bowl, combine the chicken with 1 tablespoon of soy sauce
lass or ceramic bowl. Add chicken; stir to coat. Cover; refrigerate
Heat oil in a large frying pan over medium-high heat. Cook bratwurst, turning, for 10 mins, or until browned and cooked through.
Meanwhile, heat a large saucepan and cook pancetta, stirring, until browned lightly and crisp. Add cabbage and cook, stirring, until tender. Add stock and simmer, covered, for 3 mins or until cabbage wilts. Stir in caraway seeds and mustard and season to taste.
Serve sausages with cabbage mixture.
oiler to LOW.
Pound chicken with your fists to flatten slightly
Cover with chicken quarters, skin side up. Spread chicken evenly with mustard; sprinkle with nutmeg
imilar. Season and fry your chicken. Once you flip it to
n a bowl toss cabbage, carrot, green onion, radishes, 1/
Rinse chicken and pat dry with paper towels.
Place cabbage in bottom of a 3 1/2 quart slow cooker.
Top with onions, chicken and apples.
Combine soy sauce, ginger and pepper flakes.
Spoon over chicken and vegetables.
Cover and cook on LOW about 6 hours or until chicken is tender.
Fill a large pot with 4 quarts water. Add chicken; bring to a
Caramel Hickory Chicken:
Season chicken with salt and pepper; drizzle with oil (wash hands
/www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala
One at a time, place each pork chop on a cutting board, cover with plastic wrap and pound with a rolling pin until thin. Dust with flour, dip in egg and coat with breadcrumbs. Refrigerate for 5 mins.
In a bowl, toss together cabbage, carrot and lemon juice. Set aside.
Heat 5mm oil in a wide frying pan on medium. Cook pork in batches for 3 mins each side, until golden and just cooked.
Slice pork and arrange on serving plates. Season and serve with cabbage salad, mustard, mayonnaise, rice and soy sauce.
inutes.
Add thyme and cabbage and cook for 20 minutes
l the main vegetables (carrots, cabbage, broccoli, green beans or french