arm.
Meanwhile, cut the chicken breasts in half horizontally to
Place chicken breasts between 2 layers of
Place chicken breasts between 2 layers of
r waxed paper, place each chicken breast smooth side down.
Split chicken breast halves in half horizontally
nd cinnamon; then add quartered chicken thighs and stir-fry 2
Blend flour, thyme and pepper.
Flatten chicken with mallet or plate (place between waxed paper).
Dredge chicken in flour.
Add olive oil to preheated heavy saute pan and quickly brown chicken over medium-high heat, about 2 minutes per side.
Remove and set aside.
Saute onion until lightly browned, about 5 minutes.
Add chicken, wine and lemon juice and cook until sauce thickens, about 3 to 5 minutes.
t a time, coat the chicken with the flour, then egg
Pound the chicken breasts very thin.
Whisk
alf, about 1 minute. Add chicken broth, lemon juice, and capers
Grease the slow cooker crock with the butter (leave excess in the crock). In a liquid measuring cup, combine the wine, Tabasco sauce, and tapioca; stir and add to the slow cooker crock.
Add the chicken pieces and remaining ingredients, except for the parsley.
Cover and cook on LOW for 4 hours. When done cooking, remove lemon halves, stir in parsley, and serve.
Heat oil in a large skillet on high heat. Dust chicken pieces in flour, shaking off excess. Cook in 2 batches, 1-2 mins each side, until golden. Remove from pan and set aside.
Cook capers in same pan for 1 min, until crisp. Remove to a plate.
Add wine to pan to deglaze. Simmer 1 min. Return chicken to pan with lemon juice. Simmer 1-2 mins. Remove from heat. Add half of the parsley and lemon peel. Season to taste.
Serve chicken slices with sauce. Top with capers, and remaining parsley and lemon peel. Accompany with asparagus.
ieces of plastic wrap flatten chicken breasts to 1/4\" thickness
shallow dish. Dredge the chicken pieces in the flour mixture
r until thickened.
Add chicken and pimientos; heat through. Serve
Heat oil in large nonstick skillet over medium-high heat and cook chicken and chorizo, stirring frequently, 8 minutes or until chicken is almost done.
Stir in Recipe Ready Mixed Vegetables and taco seasoning and cook, stirring occasionally, 5 minutes or until vegetables are tender.*
Stir in prepared rice and chicken broth; heat through. Season, if desired, with salt and pepper.
remove and discard skin from chicken, then pull off meat and
Brown chicken in 1 tablespoon olive oil and add leeks and garlic.
When leeks are slightly transparent, add sun-dried tomatoes and red pepper.
Add salt and pepper, Parmesan and cream to finish the sauce.
Serve over cooked pasta.
This is a quick and easy recipe.
Butterfly the chicken breasts, and then
Brush chicken with oil; season.
Cook under broiler.
Cook sliced mushrooms in butter until tender.
Increase heat.
Pour in brandy and cream.
Boil rapidly, stirring until sauce reduces to coating consistency.
Adjust seasoning.
Pour over chicken.
A quick and easy recipe.