a bowl. Many Vietnamese Chicken recipes usually require a short time
In heavy sauce pan, saute onion and garlic in oil and butter until softened.
Add wine, chicken bouillon and tomato sauce, bring to a boil.
Cook uncovered at a low-boil for about 10 minutes. Add more wine or water if sauce is too thick.
Slice tenderloin into 1/2\" slices and place in sauce. (I flipped them right away so sauce was on top and bottom.).
Cover pan and cook until pork is heated through, which shouldn't take more than 3-4 minutes.
Serve over wild rice.
(Ingredients can be increased or decreased to fit your family.) In roasting pan or large flat 9 x 13-inch casserole, put rice, vegetables and mushrooms pieces with water from can and can of chicken broth.
Place chicken breasts on top.
(I use boneless or boned.)
Spice with Italian seasonings or whatever you like.
(This is a great, quick dinner.)
Cook covered for 30 minutes at 375\u00b0, then uncovered for 10 to 15 minutes.
Water may need to be added for rice.
Marinate chicken in Italian dressing.
Refrigerate overnight in a covered pan.
Approximately 1 1/2 hours before serving, drain dressing from chicken, reserving 1 cup of the marinade.
Mix reserved marinade with apricot preserves and spread over chicken in pan.
Bake in 350\u00b0 oven for 1 1/2 hours or until nicely browned. It is not necessary to baste.
This is a very easy and delicious dish.
Serve it with rice, a green salad and crusty French bread and you have a quick dinner.
hen reduce heat and let chicken simmer for approximately 1 1
Boil chicken in water.
Remove and cut up chicken in smaller pieces.
Return chicken to water and add butter, soup, salt and pepper.
Bring to a boil.
Cut up one package of flour tortillas in long strips.
Drop into boiling mixture.
Boil for 5 minutes. Thicken with mixture of 5 tablespoons flour and cup of water. Easy, quick dinner.
Serve with hot cornbread.
Cook chicken in sauce on the stove or oven (on stove is easier).
Be careful you don't burn them.
Once cooked, turn off stove.
Place Mozzarella cheese on top; cover.
Let stand until cheese melts.
an over medium heat. Cook chicken for 1 min per side
In large skillet, heat olive oil, add chopped chicken and cook until no longer pink.
Add onion and cook until transparent.
Add chilies, flour, cumin, garlic, and Season All; cook and stir for 2 minutes.
Add beans and chicken broth; bring to a boil; reduce heat; simmer for 10 minutes or until thickened.
Add chicken; cook until hot.
Garnish with cheese, sour cream and salsa, if desired.
Heat the oil in a 10-inch skillet over medium-high heat.
Add the chicken and cook for 10 minutes until it's well browned on both sides. Remove the chicken and set aside, add the mushrooms to the skillet and fry for 2 minutes.
Stir the soup, water and mustard into the skillet. Heat to a boil, then return the chicken to the skillet and reduce the heat to low.
Cover and cook for 5 minutes or until the chicken is cooked through, taste and season with the black pepper.
Add the parsley and mix into the sauce.
Heat peanut oil in a large saucepan. Cook onion and curry paste, stirring, until onion is soft. Remove from pan. Cook chicken, stirring, until browned. Return onion to pan along with stock and potatoes. Simmer, covered, for 20 mins, or until chicken and potatoes are tender. Stir in coconut milk, lime juice, fish sauce and basil. Simmer, uncovered, for 5 mins. Serve.
Heat the oil in a medium size pan, melt the butter in the oil and then saute onions until transparent.
Add garlic and the chicken.
Stir until meat turns white.
Add carrots, basil, and chicken stock, and simmer for 30 minutes or until the carrots are tender.
Add pasta and simmer for an additional 15 minutes.
After the soup has been poured into a bowl, add one tablespoon of lemon juice to each serving.
Chop the chicken thighs into bite sized pieces.
In a pot, heat olive oil.
Add chopped onion and fry until translucent.
Add garlic, ginger, cardamom, cumin, coriander and curry powders and fry for a minute.
Add chicken pieces and fry until lightly browned.
Add the can of tomatoes and bring to the boil.
Sprinkle your sugar in and turn down the heat to a simmer.
Leave to simmer for at least an hour and serve with Basmati rice.
Stir together cooked chopped chicken, cheese and bbq sauce in a medium bowl; microwave on HIGH for 1 to 11/2 minutes to warm. Toast waffles in the toaster until lightly browned; top each with a teaspoonful or two of chicken mixture. Sprinkle with green onions.
Preheat oven to 350\u00b0F Grease 11x7-inch baking dish.
Spread 1/2-cup the enchilada sauce onto bottom of prepared baking dish.
Combine chicken, 1/2-cup enchilada sauce, 1/2-cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up.
Place seam-side down in baking dish.
Top with remaining enchilada sauce and cheese.
Bake for 15 to 20 minutes or until heated through and cheese is melted.
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Crumble
cornbread
and
set
aside.
Saute
celery and onion. Mix bread, onion, celery, chicken broth, chicken soup, chicken and rice soup, salt and pepper.
Grease 3 quart baking dish and put half of the mix in baking dish.
Spread and cover with chicken; then cover chicken with the remaining mix.
Bake at 350\u00b0 for 55 minutes.
Crumble
dried\tchipped
beef
into greased baking pan. Mix soup, sour cream and onion powder.\tLay chicken pieces on the dried beef and spread soup mixture over the chicken. Bake at 275\u00b0 for 3 hours.
(While you are at church.)
Scoop Pizza Quick onto chicken breasts.
Bake in oven at 350\u00b0 for 35 minutes.
Add Mozzarella cheese.
Bake for an additional 10 minutes (cover with aluminum foil).