Shake chicken strips, flour, salt and pepper in a bag.
Brown in oil and drain.
Combine 2 cups hot water, chicken bouillon cubes and 2 sticks butter.
Add to strips.
Simmer strips in uncovered pan for 25 minutes.
During the last 15 minutes, add 1/2 cup wine and garlic powder.
if desired.
For Coconut Chicken Strips:
Preheat oven to 400
ish).
Dredge the frozen chicken strips in the egg/milk mixture
Wash
chicken\tstrips\tthoroughly.
Drain.
Mix
Ranch dressing mix and buttermilk.
Soak chicken strips 2 to 3 hours or overnight in refrigerator.
inse and pat dry Chicken strips.
Dip Chicken strip in the wet
Lightly flour strips.
Heat pan and add olive oil, 2 tablespoons butter and garlic (watch garlic does not burn).
Fry chicken strips lightly in batches.
Tent with foil on a serving platter.
Drain all but 1 tablespoon of oil and add rosemary to garlic in pan.
Fry over medium heat about 2 minutes.
Add Marsala wine and deglaze pan.
Boil until reduced by 1/2.
Take off heat and add remaining butter.
Strain contents of pan over chicken. Add salt and pepper.
Garnish with parsley and serve.
il for frying.
Dip chicken into flour, then buttermilk, then
In large heavy skillet over medium-high heat, cook butter until bubbly and begins to brown.
Add marinated chicken strips. Saute about 4 minutes or just until opaque throughout and lightly golden.
Fold in parsley and chives.
Immediately remove to warm serving plate.
Makes 4 servings.
igh heat and add the chicken strips. Stir fry about 3 to
Spray baking dish with non stick spray.
In a med size bowl mix together, Mushroom soup, Chicken soup, Rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
Layer tortilla chips so that they cover the bottom of the pan, I press down on them just to make them lay a little flat. Add 1/2 of the soup mixture on top of the chips. Place 1/2 of the Chicken pieces on the soup mixture, then sprinkle that with 1/2 of the cheese. Repeat the layers, chips, soup, chicken, cheese.
Bake in a 350 degree oven for 50 minutes.
o make a marinade. Place chicken strips into a large resealable plastic
eat eggs with water. Dip chicken strips in egg mixture and then
lack pepper.
Stir in chicken strips and toss to evenly coat
Cut chicken breasts into strips.
Combine flour, chili powder, salt and pepper in a large ziplock bag. Add chicken and shake to coat.
Beat egg and water together. Coat chicken strips in egg-wash.
Dredge chicken through cornflakes. Place on a lightly greased baking sheet.
Bake at 425F for 30 - 40 minutes.
Brown chicken strips in electric skillet (sprayed with Pam) until browned.
After chicken strips are browned, add soup, milk, lemon juice and paprika.
Simmer covered for about 45 minutes. Serve over rice or noodles.
Pour hot sauce and butter into a large microwave-safe bowl. Microwave on High for 30 seconds, stir, then continue cooking until the butter has melted, about 30 seconds more. Stir sauce until blended, and set aside.
Microwave chicken strips according to package directions on a microwave safe plate. Once cooked, toss chicken strips with butter mixture until completely coated. Replace chicken onto plate, and microwave on High for 2 additional minutes.
Slice the chicken breasts into thin strips.
Cook in a skillet
Preheat oven to 400\u00b0. Place Italian dressing in bowl; dip chicken strips in dressing. Mix bread crumbs and cheese together; dip the dressing coated chicken into the mixture. Lay chicken side by side along greased pan; pour remaining dressing and bread crumbs over the chicken. Bake for 20 minutes.
Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.
it.
Pour in the chicken consomme and beat to smooth