n large skillet, add onion, green pepper, mushrooms and chicken.
Cook
Season the chicken with salt and pepper.
Heat oil in a 12-inch skillet over medium-high heat.
Add in the chicken and brown well on both sides (about 10-12 minutes).
Stir in the sauce and 4 tablespoons Parmesan cheese; reduce the heat to medium-low, cover and cook until the chicken is cooked through (about 25 minutes).
Sprinkle the mozzarella cheese over the top the remaining 2 tablespoons Parmesan cheese; allow to stand until the cheese has melted.
Delicious!
uart chicken stock to a boil in a wide, deep skillet with
large skillet over medium high heat.
Season chicken breast with
Beat egg and milk together.
Mix flour, salt and pepper.
Dip chicken into egg mixture; roll in flour mixture.
Brown chicken well, in a mixture of oil and butter, in a heavy skillet.
Pour off skillet drippings.
Return chicken to skillet.
Add 1/2 cup boiling water.
Cover.
Cook over low heat for 45 minutes or until chicken is tender.
il in a cast iron skillet over medium heat; stir in
Place 2 tablespoons chicken broth and onion in a large skillet and cook
pepper, and oregano. Place dampened chicken pieces in the bag, zip
Season chicken with salt and pepper, if desired. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside.
Add onion and cook 3 minutes or until softened.
Add Green Giant(R) Riced Cauliflower and garlic and cook 3 minutes.
Stir in broth and bring to a boil.
Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through.
Stir in Parmesan cheese, lemon juice and oregano.
In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.
In a large skillet, melt butter on med-low,
large skillet over medium high heat. Add the chicken and brown
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
Brown chicken in skillet.
Mix soup and milk together, add to chicken.
Cook through on medium heat.
Put sliced cheese and bacon on top, simmer until cheese is melted.
Enjoy!
Place chicken in a skillet, pour the onion soup on top. Cover and cook slowly until chicken is tender. Serve with rice.
CHICKEN RECIPE: In a large bowl, combine
Cut the chicken into small strips, none longer
efrigerator.
Combine 1 cup chicken broth and quinoa in a
Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
Brown chicken breasts in a large skillet over medium heat