Cut chicken into finger size strips.
In electric skillet at 350\u00b0
Cook onion and green pepper in margarine in large skillet until onion is tender, but not brown.
Add cooked potatoes, cooked chicken, picante sauce, cumin and salt; mix well.
Simmer about 5 minutes, stirring occasionally.
Top with cheese; cover skillet and let cheese melt.
Serve with additional picante sauce if desired.
In a 10 or 12 inch skillet, cook onion and bell pepper in butter until onion is tender but not brown.
Add potatoes, chicken, picante sauce, cumin, and salt; mix well.
Simmer 5 minutes, stirring occasionally.
Top with cheese; cover skillet to melt cheese.
Spray 12\" nonstick skillet with cooking spray; heat over medium-high heat.
Cook chicken in skillet 3 to 5 minutes, stirring frequently,until light brown.
Stir in broth; heat to boiling.
Stir in rice; reduce heat.
Cover and simmer without stirring 10 minutes.
Stir in asparagus,Canadian Bacon and basil.
Cover and simmer without stirring 8-10 minutes or until rice is tender and chicken is no longer pink in the center.
Remove from the heat.
Stir in cheese. Season with salt and pepper to taste. Serve.
onstick skillet over medium-high heat until just smoking. Add chicken, andouille
ooking, heat a large nonstick skillet over medium-high heat. Add
Melt the butter in a large skillet on medium heat. Add the onions and dust with the flour. Cook and stir until the onions are pale and golden. Add the wine, stock, cream and bay leaves and bring to a boil. Reduce hear to low; simmer for 3-4 mins, stirring occasionally. Add the chicken, asparagus and mushrooms to the sauce. Cook 10 mins longer.
Season the fricassee with the cayenne pepper, sugar and lemon juice to taste. Sprinkle the dish with the chopped tarragon just before serving. Serve with rice or crusty bread.
b>chicken breasts into bite size pieces.
In 10-inch skillet with
b>skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken
Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.
In a medium skillet, saute chicken breasts over medium high heat
Place chicken breasts between 2 layers of
In a 12-inch skillet cook chicken in hot oil over medium
b>chicken with seasoned salt. Wash hands.
Spray large nonstick skillet with
Heat oil in large nonstick skillet over medium-high heat until hot. Saute garlic, onion, and bell pepper, stirring often, until onion is translucent (about 3 minutes).
Add chicken to skillet and sear on all sides. (about 3 - 5 minutes).
Sprinkle seasoning over chicken. Add broth, tomatoes with their liquid, hot sauce, and okra. Stir to break up okra.
Cover, reduce heat, and simmer 8 minutes or until everything is heated through and slightly thickened.
ish, lightly beat egg. Dip chicken in egg:dredge in bread
Heat oil in a large skillet over medium heat. Place chicken in hot oil and sprinkle with poultry seasoning and black pepper. Cook and stir chicken in hot oil until no longer pink, 5 to 8 minutes.
Pour water into skillet and bring to a simmer. Stir angel hair pasta, peas, and mushrooms into skillet; cook until pasta is tender, 4 to 5 minutes.
Stir wine and garlic powder into pasta mixture. Add spinach and stir until spinach wilts, about 2 minutes. Sprinkle individual servings with Parmesan cheese.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Prepare rice as directed on the package.
In large skillet, combine chicken, vegetables, bouillon and oil.
Give 4 good shakes of pepper and 4 good shakes of ginger to the skillet; stir until chicken is cooked.
Experiment!
Open bag of rice into skillet; stir and serve.
In electric skillet, brown chicken pieces in melted butter. Drain excess fat.
Blend cream of mushroom soup with one canful of milk and add to chicken in skillet.
Simmer, covered, for 30 minutes (soup will thicken).
Gently boil pasta according to package directions.
Five minutes before serving, blend sour cream with sauce in skillet.
Add cooked pasta; gently stir and heat through.
Sprinkle with Parmesan if desired.
Serves 4.