CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Wash the chicken pieces and pat it dry
ven to 350.
Rinse chicken, remove excess fat from around
Sprinkle chicken on both sides with saltand
EAD CHICKEN WITH THIS RECIPE
Preheat the oven to 375 F degrees.
Fry the chicken joints in the oil and butter until browned.
Put them aside in a casserole dish.
Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes.
Add the mushrooms, parsley, lemon juice, Southern Comfort and seasonings.
Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints.
Cover and cook in the 375\u00b0F oven for about an hour.
Chicken Stock:.
Wash chicken well.
Place in large
ll marinade ingredients together, except chicken, to a food processor and
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.
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!
d spices.
Pour over chicken.
Marinade in refrigerator
o 350\u00b0F.
Season chicken with salt and pepper.
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.
Remove chicken from fridge 1/2 hour
br>Rinse and pat dry chicken pieces with a paper towel