efrigerator.
Combine 1 cup chicken broth and quinoa in a
In 12 inch skillet, heat oil over medium-high heat and brown chicken, turning once. Remove chicken; keep warm
In same skillet, bring soup mix blended with milk and water to a boil. Reduce heat and simmer uncovered 4 minutes.
Stir in cream cheese until melted and simmer 3 minutes. Add chicken and cook 5 minutes or until chicken is thoroughly cooked. Serve with biscuits, rice or noodles.
4 servings.
Prep Time: 5 minutes.
Cook Time: 20 minutes.
uart chicken stock to a boil in a wide, deep skillet with
ll marinade ingredients together, except chicken, to a food processor and
Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until thoroughly cooked.* Remove chicken from pan.
Add broth and Recipe Ready Celery to skillet; bring to a boil over high heat. Continue boiling 1 minute. Stir in stuffing mix and apple. Remove from heat.
Arrange chicken in skillet and sprinkle with cheese. Stand covered 5 minutes.
Sprinkle chicken with salt and pepper.
Heat oil in large skillet over
il in a cast iron skillet over medium heat; stir in
Place the chicken cubes in a bowl, then
In a 12-inch skillet, heat oil and brown chicken over medium-high heat; drain.
Stir in tomatoes, mushrooms and garlic, combined with onion recipe soup mix.
Simmer, covered, over low heat for 45 minutes, or until chicken is tender.
Serve with not noodles; garnish with parsley.
Serves 6.
nd pepper.
Dredge the chicken in flour to coat and
Flatten each chicken breast half to 1/4-inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Mix four, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
Heat oil in 10-inch skillet over medium-high heat. Cook garlic and parsley in oil for 5 minutes, stirring frequently.
Add chicken to skillet. Cook, turning once, until brown.
Add mushrooms and wine.
Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center.
n large skillet, add onion, green pepper, mushrooms and chicken.
Cook
Brown chicken with butter in skillet and place chicken on the side.
Add mushrooms and cook until lightly browned.
Stir in soup, water, parsley, salt and pepper.
Return chicken to skillet.
Cover and simmer for 20 minutes, stirring occasionally.
Stir in rice.
Cover and simmer for 10 minutes, or until most of liquid is absorbed.
ides of chicken breasts.
In 10-inch nonstick skillet, heat oil
Cook the beans in boiling salted water for 5 mins. Drain and refresh with cold water.
Heat the oil in a skillet and cook the chicken for 8 mins, turning. Remove from the skillet and drain on paper towel. Add the potatoes to the skillet and saute for 8 mins. Add the onion, peppers and beans and cook for 4 mins.
Add the chicken, stock and paprika and season with salt and black pepper. Simmer over a low heat for 5 mins or until potatoes are tender. Garnish with the thyme.
Pour oil into skillet. Heat over medium high heat.
Place cut Chicken breast in skillet.
Cook thoroughly until light brown on edges, about 10 minutes.
Add Rice, Soup, Can of Water to skillet. Bring to a boil.
Add broccoli, reduce heat to low and cover.
Continue cooking 5 minutes or until heated throughout.
Stir before serving.
Cook and stir chicken in hot oil in large skillet until browned.
Add soup, broccoli, water and wine.
Bring to a boil. Stir in rice; cover and remove from heat.
Let stand 5 minutes. Fluff with fork.
Sprinkle with cheese and cover until cheese is slightly melted.
Makes 4 servings.
(Recipe may be doubled.)
Cook and stir chicken in hot oil in a large skillet until browned.
Add water, cooking wine, broccoli and soup.
Bring to a boil.
Stir in rice and cover.
Remove from heat and let stand for 5 minutes.
Fluff with fork and sprinkle with cheese.
This recipe makes 4 servings, but it can be doubled.
In a 12 inch skillet, heat oil over medium high heat and brown chicken; drain.
Stir in tomatoes, mushrooms and garlic combined with onion soup mix.
Reduce heat to low and simmer covered 45 minutes or until chicken is done.
Serve over hot noodles and sprinkle, if desired, with chopped fresh parsley.
Season the chicken with salt and pepper.
Heat oil in a 12-inch skillet over medium-high heat.
Add in the chicken and brown well on both sides (about 10-12 minutes).
Stir in the sauce and 4 tablespoons Parmesan cheese; reduce the heat to medium-low, cover and cook until the chicken is cooked through (about 25 minutes).
Sprinkle the mozzarella cheese over the top the remaining 2 tablespoons Parmesan cheese; allow to stand until the cheese has melted.
Delicious!