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!
Coat the chunked chicken lightly in flour, seasoned with
boil, then add the chicken and lower heat and simmer
hen top with some shredded chicken, dot with some sauce and
CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons
In zip-lock bag combine pepper, salt, and flour.
Add chicken and shake a few pieces at a time.
In large skillet (NO NONSTICK!) brown chicken in butter. (Add butter as needed.sometimes i need a little more, sometimes a little less).
Add lemon juice, sugar, and mushrooms, decrease heat.
Cover and simmer 15 min, or until chicken is cooked.
Serve over rice.
Combine all ingredients, except Lemon Sauce; marinate chicken breasts 4 hours or longer in the refrigerator. Use enough vegetable oil to cover bottom of skillet. Fry chicken, skin side down, over medium heat. Fry until crisp and golden brown. Turn chicken and fry other side. Serve with Lemon Sauce.
Preheat oven to 425\u00b0F. Bake chicken nuggets until heated and crispy.
Meanwhile, heat an oiled wok or deep frying pan over medium-high heat. Add rice and frozen vegetables. Stir-fry for 5 mins, or until heated through. Add sweet soy sauce and stir-fry for 2 mins. Transfer to serving plates and top with chicken nuggets.
Wipe wok clean. Add lemon sauce and bring to a boil. Drizzle over chicken nuggets and rice.
killet with lid.
Add chicken breasts. Return broth to a
Heat the olive oil and garlic in the Dutch oven and add the chicken. Season with salt and pepper and brown on both sides. Then add the white cooking wine, lemon juice and onion. Stir together and cover, cook for about 15 minutes.
Stir in the frozen peas.
Prepare the potatoes or other side dish while the peas heat up with the chicken.
Serve Dutch Oven Lemon Chicken with Peas, along with the side dish.
t a time, coat the chicken with the flour, then egg
Place 1 chicken breast in a small saute
n vermouth or wine and chicken broth. Return to heat and
nd reserve.
Season the chicken chunks with salt and pepper
over medium-high heat. Add chicken, season with salt and pepper
Arrange chicken in 9x13 baking dish. Add garlic, rosemary, evoo, lemon zest and grill seasoning and salt & pepper if you wish.
Toss & coat chicken with all ingredients. Then place in oven. Roast 20 minutes.
Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off.
Let stand 5 minutes longer and removen chicken from the oven.
place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
edium bowl, whisk together the lemon juice and zest, honey, garlic
oss arugula leaves with the lemon juice and olive oil and
f minutes.
Stir in chicken stock and milk. Bring to
his is someone else's recipe and not mine and that