Shake chicken strips, flour, salt and pepper in a bag.
Brown in oil and drain.
Combine 2 cups hot water, chicken bouillon cubes and 2 sticks butter.
Add to strips.
Simmer strips in uncovered pan for 25 minutes.
During the last 15 minutes, add 1/2 cup wine and garlic powder.
if desired.
For Coconut Chicken Strips:
Preheat oven to 400
ish).
Dredge the frozen chicken strips in the egg/milk mixture
Wash
chicken\tstrips\tthoroughly.
Drain.
Mix
Ranch dressing mix and buttermilk.
Soak chicken strips 2 to 3 hours or overnight in refrigerator.
inse and pat dry Chicken strips.
Dip Chicken strip in the wet
Lightly flour strips.
Heat pan and add olive oil, 2 tablespoons butter and garlic (watch garlic does not burn).
Fry chicken strips lightly in batches.
Tent with foil on a serving platter.
Drain all but 1 tablespoon of oil and add rosemary to garlic in pan.
Fry over medium heat about 2 minutes.
Add Marsala wine and deglaze pan.
Boil until reduced by 1/2.
Take off heat and add remaining butter.
Strain contents of pan over chicken. Add salt and pepper.
Garnish with parsley and serve.
il for frying.
Dip chicken into flour, then buttermilk, then
In large heavy skillet over medium-high heat, cook butter until bubbly and begins to brown.
Add marinated chicken strips. Saute about 4 minutes or just until opaque throughout and lightly golden.
Fold in parsley and chives.
Immediately remove to warm serving plate.
Makes 4 servings.
00 degrees F. Place Crispy Chicken Strips on a foil-lined baking
I sometimes use Southwest flavored chicken strips instead of grilled. Just depends
Mix rice, liquid and seasoning in 2-quart casserole dish.
Put layer of chicken strips on top of rice.
Cover each strip with Creole tomatoes.
Add another layer of chicken, then tomatoes. Use all of chicken and tomatoes.
Arrangement depends on casserole shape.
Be sure chicken has liquid on each piece.
Bake at 350\u00b0 for 45 minutes to 1 hour.
You may need to add a little more water or V-8 juice, if rice is too dry.
Serve with slaw and hot rolls.
Cook rice according to box directions; set aside. Deep-fry breaded chicken strips and set aside. Layer onions, peppers, tomatoes, lettuce, rice and cheese on shells. Drizzle with Ranch dressing and roll up.
eat eggs with water. Dip chicken strips in egg mixture and then
Sprinkle salt, pepper & thyme evenly over both sides of chicken strips.
Add olive oil to pan and heat med-high.
When oil is hot, add chicken and fry both sides until chicken is cooked throughly
Remove chicken to plate and turn heat on high.
Add honey and vinegar to pan, stirring constantly until thickened.
Pour mixture over chicken and serve!
Preheat the oven to 400\u00b0F.
Coat chicken in flour; shake away excess. Dip chicken in combined egg and milk; coat in combined crumbs and cheese.
Place chicken, in single layer, on wire rack over a baking pan. Spray with no stick cooking spray.
Bake about 25 mins or until cooked through. Serve chicken strips with tomato sauce.
Place the cashews, soy sauce, cornstarch and half the water in the blender. Blend 3 full minutes, add the remainder of the water and blend to mix well. Pour mixture into a large non stick frying pan and heat stirring till thickened. Add vegetables and 'Chicken Strips' and stir to mix well with gravy. Pour filling into deep casserole dish (I use a 4 liter corning casserole dish) and top with drop biscuits. Bake according to directions for the biscuits, or until they are golden brown and the filling is bubbly hot.
Add oil to non stick skillet.
Medium high heat until oil is hot.
Cook the tortilla until crispy , fold into taco shape.
Use the same oil to cook the chicken strips, following the instructions on the package.
Assemble the chicken, sauces and cheese into the taco shell.
Enjoy!
esealable plastic bag. Add the chicken breast strips, coat with the marinade
bone in chicken breast which I got the strips from, but
Cook the past according to package directions. Drain. (I cook the pasta with salt).
In a large saucepan, under low heat, mix olive oil and chopped garlic, stirring constantly until garlic start browning.
Turn off the heat, add angle hair, toss. Add salt, if necessary, and black pepper to taste.
Serve with grilled chicken strips and lots of grated mozzarella and parmesan cheese on top.
Notes:
Use extra virgin olive oil.
When heating the olive oil with garlic be very careful so you don't burn the garlic.