side.
In a large skillet over medium-high heat, heat
efrigerator.
Combine 1 cup chicken broth and quinoa in a
utter in a 12-inch skillet over medium-high heat. Cook
at a large straight-sided skillet over medium heat and add
b>skillet over medium-high and allow to preheat, 5 minutes. Season chicken
Place potatoes in small pan.
Cover with water; bring to a boil.
Cook 10 minutes or until partially cooked.
Drain.
Meanwhile, season chicken with salt and pepper to taste.
Heat oil in large skillet.
Add chicken and garlic; brown chicken 5 minutes per side.
Pour off fat.
Add brandy, and scrape up browned bits from bottom of skillet.
Add broth, mustard, thyme and rosemary; stir.
Add potatoes.
Cover skillet; simmer 15 minutes or until chicken is glazed and tender.
Season to taste with salt and pepper.
To make the chicken: preheat a nonstick skillet over med-high heat; add
).
Place chicken breasts into a 9x13
Sprinkle chicken with salt and pepper.
Heat oil in large skillet over
Place the chicken cubes in a bowl, then
nd pepper.
Dredge the chicken in flour to coat and
In a 10-inch skillet over medium-high heat, cook onions in oil until golden.
Remove with slotted spoon to bowl.
On sheet of waxed paper, mix flour, salt, dried rosemary and pepper to coat chicken thighs.
In remaining oil in skillet over medium-high heat, cook chicken until golden brown on all sides.
Heat oil in skillet.
Add chicken and cook until brown. Remove chicken.
Add to skillet soup, water, paprika and pepper. Heat to boil.
Stir in rice and broccoli.
Top with chicken. Cover and cook over low heat 5 minutes or until done.
Makes 4 servings.
In large skillet with cover, brown chicken strips in oil. Remove chicken and reserve.
Add onion, garlic, rice and vegetables to skillet.
Saute lightly; add water and bring to boil.
Stir well; add chicken and lower heat to simmer.
Cover and cook for about 20 minutes or until done.
May add more water near end of cooking time if you prefer a more moist dish.
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.
Melt butter in skillet.
Add green pepper, onions, celery, garlic.
Saute until done.
Add tomatoes and mushrooms.
Cook for 5 minutes more.
Mix chicken, spaghetti and skillet mixture.
Add salt and pepper to taste.
Pour into casserole.
Cover with grated Cheddar cheese.
Bake at 350\u00b0 until cheese is melted and mixture is hot.
Serve with French bread and green salad.
Spray large skillet with nonstick cooking spray. Add chicken; cook and stir on medium-high heat 5 to 6 minutes, until chicken is cooked through. Add 1 1/2 cups water, milk and macaroni. Bring to a boil; reduce heat to low, cover and simmer 15 minutes, until macaroni is tender, stirring once or twice. Add contents of cheese pouch, stir until well blended.
n large skillet, add onion, green pepper, mushrooms and chicken.
Cook
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.
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.