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
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
f minutes.
Stir in chicken stock and milk. Bring to
his is someone else's recipe and not mine and that
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
t a time, coat the chicken with the flour, then egg
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
Heat oven to 450 degrees.
In small bowl of a food processor, combine first 6 ingredients, except only use 1/4 cup of the Parmesan.
Set aside.
Butterfly the chicken breasts.
Divide the cheese mixture on the chicken.
Fold as with a book.
Place on a non stick baking sheet.
Bake for 15 minutes.
Remove from oven and place 3 slices of the tomatoes on each breast.
Sprinkle with remaining Parmesan.
Return to oven and bake another 15 minutes.
ixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy
n vermouth or wine and chicken broth. Return to heat and
minutes.
Add the chicken stock and whisk, scraping the