Bring chicken broth to a boil (Rachael Ray used beef broth).
Add frozen cauliflower.
Boil for about 8-10 minutes.
Drain -- in case there is too much liquid -- Add cheeses, butter and more broth if it is too thin for your taste.
Smash with a masher. Should be the consistency of mashed potatoes.-- yum!
oultry seasoning.
dredge the chicken in flour.
in a
o a simmer and add chicken tenders, poach 6 to 7
ff heat.
Meanwhile, season chicken with thyme, salt and pepper
over medium-high heat. Add chicken, begin to brown 4 minutes
read to stick to the chicken.
Place on a platter
Mix soup and wine and pour over chicken cutlet.
Place a slice of Swiss cheese over each cutlet.
Bake in the oven at 350\u00b0 for 30 minutes.
Spoon extra gravy over noodles.
hin each chicken cutlet.
Salt and pepper both
Mix together cream of chicken soup with the required heavy cream and half and half in a casserole dish.
Add the chicken cutlets.
Bake 1 hour at 350\u00b0.
Serve over noodles.
Delicious!
Pound the chicken thin (or have butcher do
Cover large skillet with the liquid sauces, then brown chicken cutlet.
Then put frozen broccoli on top.
Sprinkle some more light soy sauce on top of broccoli.
Cover and simmer until cooked.
orking with 1 cutlet at a time, coat the chicken with the
ith that working, flatten the chicken breasts into cutlets first by
cookie sheet. Top each cutlet with a little of the
andle.
Season the uncooked chicken pieces with the salt and
il, add cut-up chicken. Season the chicken with salt and pepper
o do it. Coat the chicken evenly with the mixture and
killet over med-high. Cut chicken into large chunks and season
boil.
Add diced chicken tenderloins, return soup to a
Place 1 chicken breast in a small saute