uart chicken stock to a boil in a wide, deep skillet with
il in a cast iron skillet over medium heat; stir in
CHICKEN RECIPE: In a large bowl, combine
efrigerator.
Combine 1 cup chicken broth and quinoa in a
large straight-sided skillet over medium heat and
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.
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
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.
wl and pour buttermilk over chicken. Stir to coat.
Sprinkle chicken with salt and pepper.
Heat oil in large skillet over
Place the chicken cubes in a bowl, then
edium-high heat and cook chicken, turning once, 6 minutes or
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
Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator.
When ready to prepare, drain and dust chicken breasts with black pepper.
Grill on an outside grill (or George Foreman works) 3-4 minutes on each side.
If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. Place chicken breasts atop Black Beans.
Serve with a serving of your favorite Mexican rice and Pico de Gallo.
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.
Place a large skillet coated with cooking spray over
cup milk.
Place chicken breasts in the egg and
n large skillet, add onion, green pepper, mushrooms and chicken.
Cook