f garlic puree to marinade for chicken strips.
Serve remaining puree on
For chicken strips: Mix flour, salt and pepper
For Creamy Mango Chutney:
Place
owl.
Heat oil for frying.
Dip chicken into flour, then
ish).
Dredge the frozen chicken strips in the egg/milk mixture
Shake chicken strips, flour, salt and pepper in a bag.
Brown in oil and drain.
Combine 2 cups hot water, chicken bouillon cubes and 2 sticks butter.
Add to strips.
Simmer strips in uncovered pan for 25 minutes.
During the last 15 minutes, add 1/2 cup wine and garlic powder.
inse and pat dry Chicken strips.
Dip Chicken strip in the wet
Wash
chicken\tstrips\tthoroughly.
Drain.
Mix
Ranch dressing mix and buttermilk.
Soak chicken strips 2 to 3 hours or overnight in refrigerator.
Lightly flour strips.
Heat pan and add olive oil, 2 tablespoons butter and garlic (watch garlic does not burn).
Fry chicken strips lightly in batches.
Tent with foil on a serving platter.
Drain all but 1 tablespoon of oil and add rosemary to garlic in pan.
Fry over medium heat about 2 minutes.
Add Marsala wine and deglaze pan.
Boil until reduced by 1/2.
Take off heat and add remaining butter.
Strain contents of pan over chicken. Add salt and pepper.
Garnish with parsley and serve.
In large heavy skillet over medium-high heat, cook butter until bubbly and begins to brown.
Add marinated chicken strips. Saute about 4 minutes or just until opaque throughout and lightly golden.
Fold in parsley and chives.
Immediately remove to warm serving plate.
Makes 4 servings.
For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to a
For Chicken Strips.
Slice Chicken breast thin and then cut
br>Slice the chicken into 1/2-inch strips and add to
eat eggs with water. Dip chicken strips in egg mixture and then
Slice the chicken breast into thin strips, about 1 inch wide and
br>Mix the chicken strips with the marinade and marinate for a few
00b0C.
Slice the chicken breasts into strips.
Season to taste
horoughly blended.
Place the chicken strips in a ziplock baggie or
Place the cashews, soy sauce, cornstarch and half the water in the blender. Blend 3 full minutes, add the remainder of the water and blend to mix well. Pour mixture into a large non stick frying pan and heat stirring till thickened. Add vegetables and 'Chicken Strips' and stir to mix well with gravy. Pour filling into deep casserole dish (I use a 4 liter corning casserole dish) and top with drop biscuits. Bake according to directions for the biscuits, or until they are golden brown and the filling is bubbly hot.
Add oil to non stick skillet.
Medium high heat until oil is hot.
Cook the tortilla until crispy , fold into taco shape.
Use the same oil to cook the chicken strips, following the instructions on the package.
Assemble the chicken, sauces and cheese into the taco shell.
Enjoy!