Season both sides of the chicken with thyme, salt and pepper.
Heat pan with olive oil or spray with pam.
Add chicken, cook for 6 minute each side.
In a small heavy saucepan, melt butter. Add flour, cook for 1 minute.
Whisk in chicken broth and 1/2 cup milk until thickened, 2-3 minute.
Season with salt and pepper.
Using a wooden spoon, stir in cheese in a figure-eight motion until melted.
Remove from heat.
Slice the chicken at an angle and top with the gouda gravy.
Cook chicken in water with veggies.
Remove chicken and cut up.
Save water (broth).
Cook bow pasta or spaghetti.
Saute mushrooms in butter.
Stir into pasta.
Melt butter in a 5-quart pot over medium heat; cook and stir onion and garlic in melted butter until onion is translucent, about 5 minutes. Stir chicken broth and Alfredo sauce into onion mixture; cook until heated through, about 5 minutes. Stir in sour cream and cooked chicken; simmer for 15 minutes.
Mix cheese tortellini and spinach into chicken mixture, cover pot, and simmer for 20 minutes. Season with salt and pepper.
Divide soup into bowls and sprinkle with Parmesan cheese.
Cut chicken into finger size strips.
Coat chicken with flour.
Brown chicken breast in large skillet on high heat in olive oil and butter.
(When the oil and butter begins to turn brown, add the chicken.) Cook for 4 minutes on each side.
Pour sauce over chicken.
Serve over rice and steamed broccoli.
Clean all the fruit and wash well in cold water.
Put the fruit in the blender and mix well, add a little liquid (water, pine apple juice) if you think that is necessary.
Put the mixture in ice cream moulds for kids or in small cups and freeze.
Preheat oven according to cake directions.
Line cupcake tins with cupcake liners.
Mix cake batter according to box directions, then pour mixture into ice cream cones, about 1/2 full, and place in each cupcake liner.
Bake as usual according to cupcake time on box.
When baked, let cool, then ice with frosting.
Garnish with colored sprinkles.
When done, looks just like ice cream cones. Easy for kids to eat and no cleanup.
The paper liners keep the cones from burning during baking.
Melt butter in deep skillet.
Add chicken and cook until browned.
Sprinkle chicken with seasonings.
Add water; cover.
Cook on med for 8 minutes.
Add carrots, potatoes and peas.
Bring to a boil.
Reduce heat back to med; cook, covered for another 15 minutes, until vegetables are tender.
Chicken Stock for Etouffee: Put chicken in water and bring to
he time.
Put the chicken in a glass baking dish
ady for the angel hair at a certain point in the chicken
Sprinkle chicken with salt and pepper and roll in flour. Brown on both sides in fat.
Combine cream of chicken soup and pineapple and pour into baking dish.
Place chicken sauce.
Bake at 350\u00b0 for 45 minutes.
Use sauce as gravy for vegetables served with chicken.
For more moist chicken, pour sauce over chicken.
Preheat oven to 375 degrees.
Wash chicken and pat dry.
Brush drum sticks with olive oil and sprinkle with salt, pepper, onion powder, garlic powder, paprika and rosemary.
Bake for 20 minutes and turn the legs, baking for an additional 20 minutes.
Check chicken for even doneness and turn the chicken as needed, this is where you would brush on the BBQ sauce on or not and bake for the last 20 minutes rotating chicken as needed, totaling an hour of cooking time.
Let the chicken rest for 5 minutes, dig in !
Dip chicken cutlets in flour, then beaten eggs.
Fry on medium heat in hot oil until golden brown; set aside.
Dip eggplant in flour, then eggs and fry in same oil, until golden brown.
Set aside.
Put Marsala wine, butter, salt, pepper and chicken broth into clean frying pan.
Saute chicken cutlets for about 10 minutes in mixture over low heat.
Add slices of eggplant over chicken. Top with thin slices of Mozzarella.
Cover; simmer for 3 minutes. Serve immediately.
ven broiler.
Spray the chicken breasts with olive oil spray
owl. Mix well.
Substituting chicken stock for water, cook orzo according
Cut chicken as for frying and fry slightly.
Remove chicken and stir flour
Mix all ingredients together.
Add enough chicken broth for desired consistency.
Bake at 350\u00b0 until golden brown.
ake sure the chicken is boneless.
Chicken broth can be
d onion and ginger. Cook for 1 minute. Add sliced garlic