Cook until tender in salted water 6 to 8 chicken breast halves or 1 whole chicken.
Cool in broth, the strip meat off bones. Layer chicken in a 2-quart shallow ovenproof dish.
Combine sour cream, cream of celery soup and cream of chicken soup.
Spread mixture evenly over chicken.
Sprinkle 1 package herb dresing mix (enough for 5 to 7 pound turkey) over mixture.
Drizzle 1/2 cup margarine and 1 cup chicken stock over all.
Bake, covered, for 1 hour at 350\u00b0.
Serves 8 to 10.
Bring water to a boil.
Add chicken breast.
Turn down the heat and simmer for 12 minutes.
Take off the heat and let them sit for at least 15 minutes.
Add to recipe as needed.
Preheat oven to 350 degrees.
Lightly season the chicken breasts with salt
lavor to the
For the chicken.
Pound chicken breasts with meat mallet to flatten slightly.
er chicken breast and using a meat tenderiser, hammer the chicken gentle to make it
Preheat oven to 400.
Butterfly chicken breasts. This means to lay them
To make chicken:.
Melt butter in a
Preheat the oven to 400\u00b0F.
Peel a
Heat oven to 450 degrees.
Wait 5
Skin and debone chicken breast after splitting it in two. Pound with a saucer or meat tenderizer until it's even in thickness.
Sprinkle with salt and the basil on both sides.
Fry in preheated butter until the pink disappears.
Reduce heat to simmer and pour the wine and water over this.
Simmer, covered, for about 30 minutes.
Make gravy with juice and pour over the meat.
hallot, and stir well. Season to taste.
Heat some oil
Cook spaghetti in boiling salted water for 8-10 minutes. Meanwhile, heat oil in a pan, season the chicken breast and sear on both sides over medium heat for 5 minutes until golden brown. Remove from the pan and let rest.
To finish, heat the remaining olive oil in the pan, add the garlic and lemon strips, saute briefly then add the lemon juice. Drain the spaghetti and add it with the parsley to the sauce. Cut the chicken breast into slices and serve on top of the pasta. Garnish with a lemon wedge if desired.
Preheat oven to 375 degrees F (190 degrees
Spray nonstick 9x13 pan to grease. Chicken breasts should be no more
br>Wash and pat the chicken breasts dry with a paper
1.Dice chicken into small pieces.
2.
Skin chicken breast, flour and fry in small amount of shortening.
Remove from skillet.
Make gravy with drippings by adding 3 to 4 tablespoons flour.
Mix with drippings, then add about 1 1/2 cups of water.
Stir gravy and cook until smooth.
Chop dried beef and add to gravy, then add remaining ingredients to make sauce.
Stir until well blended.
Place fried chicken in casserole dish.
Pour sauce over chicken.
Cook in oven for 30 minutes at 350\u00b0.
Serve over rice.
Preheat oven to 475 degrees F (245
Marinate chicken meat and livers for 30 minutes.
Saute onions, chicken meat and livers.
Cook for 5 minutes and season with salt and pepper.
Add tomato sauce and simmer for 5 minutes.
Set aside.
Heat 4 tbsp margarine over moderate flame.
Add cooked rice and stir with wooden spoon.
Pour stock and cook for 15 minutes stirring occasionally to prevent sticking.
Add sauteed chicken mixture, cheese and bell peppers.
Mix thoroughly.
Serve hot.