If using chicken breasts, cut the partially frozen meat into strips.
In a large skillet, brown chicken in 2 tablespoons Crisco; then pour off grease.
Stir in soup, water or broth, thyme and tarragon.
Add carrots; cover and simmer over low heat for about 15 minutes.
Add potatoes and continue to cook for 30 minutes.
itted with a lid, place chicken breast. Top with both cans
he skin of the chicken.
Place the chicken in the tin
eed 2 Litres of good chicken stock or, in the absence
If using boneless chicken pieces, cut into 1 inch
thouroughly pat dry chicken thighs and cut into
r until thickened. Stir in chicken, peas, corn and potato mixture
easpoon black pepper.
(If using chicken add salt.) Pour evenly over
hile rice is cooking, pound chicken to 1/2-inch thickness
hallots, garlic (if using) red pepper flakes (if using) oregano and basil
Slice chicken breasts in half (like a
Using only the white part of
If using boneless chicken pieces, cut into 1 inch
nutes, until translucent.
Add chicken pieces to brown. (This
econds.
Season shrimp (or chicken) with salt and pepper to
eanwhile, prepare the chicken: roughly shred it (preferably using your fingers, so
Using a blender or a food
If using chicken breasts, pound them thin and then cut into strips. If using tenders, just insure that they're thin.
Add butter and olive oil to a frying pan and heat over medium heat for a few minutes.
Add the chicken, garlic, lemon juice, lemon zest and wine.
Simmer for about 7 minutes.
Serve over cooked pasta or rice, topped with parsley, parmesan cheese and paprika sprinkle.
Cut the chicken in half lengthways, and if
If using chicken cutlets, rinse chicken and pat dry.
Cut