illet with lid.
Add chicken breasts. Return broth to a
CHICKEN RECIPE: In a large bowl, combine
Either pull apart or cut chicken meat into bite size chunks.
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every 10 minutes.
Remove chicken.
Scrape pan juices with all the brown bits into a frying pan.
Heat, and add 2 Tbs. white wine.
Stir and add chicken.
Cook for 1 minute and serve.
nd the 1/4 cup chicken broth (put the 2 tablespoons
Mix all the marinade ingredients and pour into a large plastic bag, place all the chicken in the bag and seal.
Place in a shallow pan Cover and refrigerate overnight turning once in a while.
Bake chicken at 350 degrees for 1 hour in a single layer, basting every 15 minutes.
Remove chicken.
Scrape pan juices with all the brown bits into a frying pan. Stir and add chicken. Cook for 5 minutes and serve.
*I am remembering this recipe straight from my head, so
Cut chicken breast into 1/2-inch
ll marinade ingredients together, except chicken, to a food processor and
Dip chicken in rice, then flour.
In 12-inch skillet (or use electric skillet), brown chicken in butter.
Add soup mix blended with water; place lemon on chicken.
Bring to boi; simmer covered 10 minutes or until chicken is done.
Serve over or with rice. Makes 4 servings.
Dip chicken in egg, then flour.
In 12-inch skillet, melt butter and brown chicken over medium heat 4 minutes, turning once. Stir in soup mix, blended with water.
Arrange lemon slices on chicken.
Bring to a boil, then simmer, covered, 10 minutes, or until sauce is slightly thickened and chicken is done.
Dip chicken in egg, then flour.
In a skillet, brown chicken in butter.
Add soup mix blended with water.
Place lemon on chicken.
Bring to a boil.
Simmer, covered, for 10 minutes or until chicken is done.
Serve over rice.
-sealable plastic bag. Add Chicken and seal. Place bag into
Dip chicken in egg, then flour.
In skillet, melt butter and brown chicken over medium heat for 4 minutes, turning once.
Stir in golden herb with lemon recipe soup mix, blended with water. Arrange lemon slices on chicken.
Bring to a boil, then simmer, covered, for 10 minutes, or until sauce is slightly thickened and chicken is done.
Serve chicken over rice, then spoon sauce over chicken.
Dip chicken in egg, then flour.
Melt butter in skillet. Brown chicken over medium heat, 4 minutes, turning once.
Stir in golden herb lemon soup mix, blended with water.
Put lemon slice on each piece of chicken.
Bring to a boil, then simmer, covered, 10 minutes until sauce thickens and chicken is done. Serve over hot rice, spooning sauce over chicken.
Makes 4 servings. Very good!
Dip chicken in egg, then in bread crumbs.
In skillet melt butter; brown chicken 10 minutes and turn.
Stir in soup mix blended with water.
Bring to boil.
Simmer, uncovered, 10 minutes until chicken is cooked.
Makes 4 servings.
Dip chicken in egg and then flour.
In skillet, melt butter and brown chicken for 4 minutes, turning once.
Stir in Golden Herb with Lemon soup mix blended with water; arrange lemon on chicken. Bring to a boil.
Simmer, covered, 10 minutes or until chicken is done.
Makes 4 servings.
Serve with Lipton Golden Saute Chicken Broccoli angel hair pasta.
few Tablespoons of the chicken stock. Stir until thickened, set
cup milk.
Place chicken breasts in the egg and
If a recipe calls for ground cardamom, it
Preheat oven to 375 degrees. Steam onion, carrots, celery with butter and spices until the carrots are tender, the microwave works great for this.
In a large bowl stir together the cooked veggies and all the other ingriedients.
Line a pie plate with the bottom crust, pour in filling, cover with top crust, turn under edges and crimp, cut steam holes in top crust. Bake 45 minutes, top crust should be lightly golden brown. NOTE: Recipe can be doubled to make 2 pies.