r until fragrant. Add the chicken and cook and stir for
Melt 2 tablespoons margarine in a large skillet.
Dredge chicken in flour; saute until golden brown.
Remove from skillet. Set aside.
Mix remaining 2 tablespoons of margarine in same skillet.
Add carrots and mushrooms and saute until tender. Combine soup mix and remaining ingredients and pour over vegetables.
Bring to a boil, stirring constantly.
Add chicken; reduce the heat and simmer 5 to 10 minutes or until chicken is tender.
Makes 6 servings.
Combine flour, salt and oregano in a paper bag.
Add chicken, a few pieces at a time, and shake until well coated.
Brown chicken in butter.; transfer chicken to a 9 X 13 inch baking dish.
Blend any remaining flour mixture into drippings; stir in soup, then water.
Heat, stirring until smooth; pour sauce over chicken.
Bake, uncovered, at 350 degrees about 1 hour or until chicken is tender;. baste with sauce once or twice.
To serve, combine cooked noodles with sauce.
Top with chicken.
.
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.
ieces. Add the cut-up chicken in the skillet. Turn it
Cook the chicken breasts or the chicken in the chicken stock, until tender (
Wash chicken pieces and pat dry. Mix
Combine chicken fricassee, cheese, cream and curry powder and cook in a chafing dish for 10 minutes, stirring frequently. Serve on hot platter surrounded with broccoli. Serves 6.
nto chunks.
Sprinkle chicken with a bit of salt
aste.
Cook and stir chicken in the spice paste mixture
alt and pepper.
Brown chicken in oil in a heavy
Firm up the gizzards and chicken hearts in the hot stock
Put the chicken in a large pot and
Melt the butter in a large skillet on medium heat. Add the onions and dust with the flour. Cook and stir until the onions are pale and golden. Add the wine, stock, cream and bay leaves and bring to a boil. Reduce hear to low; simmer for 3-4 mins, stirring occasionally. Add the chicken, asparagus and mushrooms to the sauce. Cook 10 mins longer.
Season the fricassee with the cayenne pepper, sugar and lemon juice to taste. Sprinkle the dish with the chopped tarragon just before serving. Serve with rice or crusty bread.
br>Set aside.
Dip chicken into beaten egg, then in
he carcass of a roasted chicken, which I keep in my
eavy sauce pan boil the chicken thighs, no need to salt
Wash the chicken breasts under cold running water.
Paula and I collaborated on this recipe, and it was fun.
This dish is quite different from my usual fare, but my wonderful wife said it is popular in mill towns.
I'll list it under vegetables, but it could be used as a main dish.
Try it, I think you will be quite pleased.
In medium-sized saucepan, boil chicken broth, 1/2 cup of