Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPoultry - Chicken A La King
Famous Authors (View All Authors)
Poultry - Chicken A La King Post by :triplewin Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2111

Click below to download : Poultry - Chicken A La King (Format : PDF)

Poultry - Chicken A La King

4 skinless, boneless chicken breasts
1 small red pepper, seeded and diced
1 small onion, diced
1/2 Tbsp. each margarine and vegetable oil
1 clove garlic, minced
1 can (10 oz.) cream of celery or mushroom soup
1/4 cup milk
1/4 tsp. EACH of dried thyme leaves and dried rosemary leaves, finely chopped
freshly ground pepper to taste

Chop the chicken into 1" pieces.

Combine the margarine and oil in a large frying pan set over medium-high heat.

Add the chicken and cook until lightly browned and no longer pink in centre. Remove from pan and set aside.

Cook onion and peppers in pan until tender (a bit of extra oil may be required). Return chiken to pan.

Stir in remaining ingredients until well combined. Reduce heat to low. Cook, stirring frequently, until sauce is smooth and hot.

Serve over thick slices of toasted crusty bread, hot cooked speghetti or fettucini noodles.

NOTE: you may need to add additional milk to keep sauce from thickening too much (up to an additional 1/4 cup).
If you like this book please share to your friends :

Poultry - Chicken -  Chicken And Almonds Poultry - Chicken - Chicken And Almonds

Poultry - Chicken -  Chicken And Almonds
2 whole raw chicken breasts 1/3 cup vegetable oil 1/2 cup almonds 3/4 cup sliced green onions 1 cup sliced celery 1 pound fresh snow peas or 1 package frozen 4 ounces button mushrooms -- drained 3 tablespoons soy sauce 2 cups broth (chicken) 2 tablespoons cornstarch Remove skin and bones from the chicken breasts and dice into pieces. Heat oil in a skillet or wok; brown the almonds in it. Remove almonds with a slotted spoon and drain on paper towels. In the oil remaining in the skillet, cook chicken 3 minutes, stirring constantly. Add green onions, celery, snow peas,

Poultry - Chicken -  Chicken A La King Poultry - Chicken - Chicken A La King

Poultry - Chicken -  Chicken A La King
1 (4.5 oz.) can mushrooms, drained, liquid reserved 1 green bell pepper, chopped 1/2 c. butter 1/2 c. all purpose flour 1 t. salt 1/4 t. ground black pepper 1 1/2 t. chicken bouillon powder 1 1/2 c. milk 1 1/4 c. hot water 4 cooked, boneless chicken breast halves, chopped 1/4 pound chopped pimento* Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in instant bouillon, milk, water,