Place the vinegar in the bottom of a deep ovenproof casserole dish or Dutch oven with a cover. Add chicken and surround with vegetables. Add seasonings to taste. Cover tightly and roast at 350* for 1 hour.
The meat will be moist and juicy without having a strong vinegar taste.
I learned to not go by the cooking time of this recipe. It is best to go by the estimated time on the chicken wrapper for the weight of the chicken.
I could never find a 3 1/2-pound chicken, only larger.
ll marinade ingredients together, except chicken, to a food processor and
Season chicken breasts on both sides with lemon pepper.
Brown in skillet sprayed with nonstick cooking spray.
In a small bowl, combine soup, Molly McButter, mushrooms, parsley flakes, celery flakes and dry onion flakes.
Mix thoroughly.
Pour this mixture over browned chicken breasts in skillet and simmer about 15 minutes or until chicken breasts are tender.
Serve over cooked rice.
Entire recipe makes 4 servings.
Preheat oven to 350\u00b0.
Dip chicken into milk, then coat with flour.
Heat 2 tablespoons oil in large skillet; cook chicken in oil over medium heat until browned on both sides.
Arrange chicken in 13 x 9 x 2-inch baking pan.
Add remaining oil to skillet; cook and stir onions until tender.
Stir in soy sauce, teriyaki sauce and water; heat to boiling.
Pour over chicken.
Cover tightly; bake at 350\u00b0 until fork-tender, about 45 minutes.
Serve with rice.
et aside
Season chicken with salt and pepper then
In a large skillet, melt shortening and brown chicken well.
Add onion soup mix, pineapple, and 2 cups water.
Simmer covered, 45 minutes or until chicken is tender.
Remove chicken to serving platter.
Blend flour with remaining water; stir into liquid in the skillet.
Cook, stirring constantly, until thickened; Pour over chicken.
Place chicken breasts in a baking dish. Sprinkle with Ms. Dash, salt and pepper.
Mix cream of mushroom soup and sour cream. Pour over chicken breasts.
Bake covered in a 350 degree oven for 45 minutes. Remove and place on onion rings. Bake uncovered for 15 minutes.
Serve chicken breasts and gravy over cooked rice. Makes a pretty dish.
ENJOY!
Heat large nonstick skillet on med-high heat. Add chicken. Cover. Cook 5-7 minutes per side until done (165deg). Remove from skillet.
Add green beans, soup, water, and thyme to skillet and cover. Cook 6 minutes, stirring often.
Return chicken to skillet. Cook 1 minute or until hot.
Top with cheese and serve.
this dish. Sprinkle the chicken on both sides with salt
ittle frozen yet still works) chicken breasts in a single layer
ver medium-high heat. Season chicken pieces with 1 teaspoon salt
arge, clean grocery bag. Add chicken, close bag tightly and shake
ntil smooth.
Stir in chicken and green chile salsa until
Please frozen chicken pieces in a covered baking
ngredients in small bowl, rub chicken with half of spice mixture
egrees while browning the chicken.
Lightly brown chicken in olive oil
arge resealable plastic bag. Add chicken and toss to coat well
and black pepper; then add chicken pieces, a few at a
killet with lid.
Add chicken breasts. Return broth to a
Combine flour, salt, pepper and paprika. Coat chicken with flour mixture. Melt margarine in heavy skillet. Brown chicken on both sides. Remove from heat. Brown remaining flour mixture in margarine until golden brown, stirring constantly. Slowly stir in water to make gravy. Return chicken to skillet and add onions. Cover and cook on low heat until done, about 25 or 30 minutes.