Also terrific with LIPTON* RECIPE SECRETS(R) Golden Onion Soup Mix.<
Dip chicken in flour, shaking off excess. In 12-inch nonstick skillet, melt Spread over medium-high heat and brown chicken 4 minutes, turning once.
Stir in Lipton(R) Recipe Secrets(R) Savory Herb with Garlic Soup Mix blended with water and lemon juice.
Reduce heat to low and simmer covered 5 minutes or until sauce is slightly thickened and chicken is thoroughly cooked. Serve, if desired, with hot cooked rice.
Preheat oven to 400\u00b0. In 12-inch skillet, heat oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until almost done. Stir in onion, carrots and celery. Cook, stirring occasionally, 3 minutes. Stir in savory herb with garlic soup mix, blended with milk. Bring to the boiling point over medium-high heat, stirring occasionally. Cook 1 minute. Turn into lightly greased 2-quart casserole. Arrange biscuits on top of chicken mixture with edges touching. Bake 10 minutes or until biscuits are golden brown.
In a large bowl, toss potatoes, onion and savory herb with garlic soup mix until potatoes are well coated.
In 12-inch nonstick skillet, heat oil over medium-high heat and cook potato mixture, covered 5 minutes.
Remove cover and cook, stirring frequently an additional 10 minutes or until potatoes are tender. Makes about 6 servings.
In large skillet, blend savory herb with garlic recipe soup mix with water.
Bring to a boil, then continue boiling, stirring occasionally, 1 minute or until slightly thickened.
Add chicken and vegetables to skillet.
Cook, uncovered, stirring frequently, five minutes or until chicken is done.
Serve over hot rice. Garnish, if desired, with chopped fresh parsley.
Makes about 4 servings.
mall bowl, mix mayonnaise and Lipton Recipe Secrets until well blended.
Cover
In 10-inch skillet, blend savory herb with garlic soup mix and water.
Stir in corn and red pepper.
Bring to a boil over high heat.
Reduce heat to low and simmer covered 5 minutes, stirring once.
Stir in green onions.
Makes about 8 servings.
Good with roasted chicken.
In slow cooker, combine all ingredients. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours.
Serve, if desired, with hot cooked rice, and green beans.
Combine water, Recipe Secrets and chicken in a 2-quart saucepan.
Cook until chicken is done.
While chicken is cooking, cook pasta according to package directions.
Drain and set aside. Add soup to chicken.
Simmer about 2 minutes.
Serve over cooked pasta.
Combine eggs with 1/2 cup of water; mix well.
Dip chicken in egg wash, then in flour to coat.
Dip in egg again and then dip in breadcrumbs to coat.
Fry until just browned in butter (about 5 minutes total).
Take 2 envelopes of Lipton Recipe Secrets golden herb with lemon and add 2 cups of water.
Mix well.
Preheat oven to 375.
spray a 13/9\" pan with Pam.
put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper.
top with mushrooms.
whisk together olive oil, wine and savory herb envelope then pour over everything.
Lay a piece of foil over (not tight).
bake for 30 minutes.
top with cheese and bake for 5 minutes more.
Preheat oven to 400\u00b0F.
In 13x9-inch baking dish, arrange chicken; top with tomato.
Combine soup mix, water and oil in small bowl with a whisk for complete blending.
Pour soup mixture over chicken.
Bake uncovered for 20 minutes, or until no pink remains in center of chicken breasts.
Top with cheeses and bake 5 minutes or until cheese is melted.
Serve, if desired, with crusty Italian or garlic Texas Toast.
Cook chicken.
Remove; keep warm.
In same skillet, cook spinach and mushrooms; stir for 3 minutes.
Stir in Lipton mix that has been blended with water.
Bring to a boil until sauce thickens. Pour vegetable mixture over chicken.
Serves 4.
eason each breast with salt, black pepper, and garlic powder. Then cover
heese and soup mix together with a hand mixer.
Set
In a large plastic bag on non-aluminum baking dish, combine onion and soup mix with olive oil and lemon juice.
Add chicken, turning to coat evenly.
Marinate in refrigerator 2 hours. Preheat oven to 350\u00b0.
Remove chicken and
marinade mixture to a 13 x 9-inch baking/roasting pan or leave in baking dish.
Bake chicken, uncovered, basting occasionally, 40 minutes or until done.
r until mussels open.
With slotted spoon, remove mussels to
Preheat oven to 425\u00b0F In medium bowl combine all ingredients except pizza crusts; set aside.
Unroll pizza crusts, then top evenly with filling. Roll, starting at longest side, jelly-roll style. Cut into 32 rounds. If rolled pizza crust is too soft to cut, refrigerate or freeze until firm.
On baking sheet sprayed with nonstick cooking spray, arrange rounds cut side down. Bake, uncovered, 13 minutes or until golden brown.
Preheat oven to 375\u00b0.
In 13 x 9-inch baking pan, arrange chicken.
In small bowl, combine remaining ingredients.
Brush on chicken.
Bake uncovered 45 minutes or until chicken is done. Makes about 4 servings.
Preheat oven to 375\u00b0.