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Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken And Almonds
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Poultry - Chicken -  Chicken And Almonds Post by :indigoshop Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1214

Click below to download : Poultry - Chicken - Chicken And Almonds (Format : PDF)

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, mushrooms and soy sauce.

Cook-stir 2 minutes. Add 1 cup broth and bring to a boil; cook over medium heat 5 minutes. Mix the cornstarch with remaining broth, add to the skillet and stir until sauce is thickened. Mix in almonds and serve.

Serves 6
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Poultry - Chicken -  Chicken And Artichokes In Garlic Sauce
1 tbl. corn oil 4 boneless, skinless chicken breast halves (aprox. 1 lb.) 1 cup sliced mushrooms 1 pkg. (9 oz.) frozen artichoke hearts, thawed 1 cup milk 1/2 cup water 1 pkg. (1.6 oz.) Knorr Garlic Herb Pasta Sauce Mix Hot cooked pasta/rice In skillet heat oil over medium-high heat. Add chicken; cook 5 minutes or until lightly browned, turning once. Remove chicken from skillet. Add mushrooms; stirring constantly, cook 3 minutes. Add artichokes, milk, water and sauce mix. Stirring constantly, bring to a boil. Return chicken to skillet. Reduce heat, cover and simmer 5 minutes or until chicken is

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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