Full Online Books
BOOK CATEGORIES
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
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken Breasts And Zucchini With Garlic Cream
Famous Authors (View All Authors)
Poultry - Chicken -  Chicken Breasts And Zucchini With Garlic Cream Post by :merkur Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2043

Click below to download : Poultry - Chicken - Chicken Breasts And Zucchini With Garlic Cream (Format : PDF)

Poultry - Chicken - Chicken Breasts And Zucchini With Garlic Cream

1/4 cup Butter or margarine
2-3 whole, boneless chicken breasts, skinned and halved
3 medium sliced onions
3 zucchini, sliced
2-3 green onions.

Garlic Cream:
2 tbsp. butter or margarine
1/2 tsp minced fresh garlic
3 tbsp all purpose flour
3 oz cream cheese
10 3/4 oz can chicken broth
1/2 tsp pepper
Cooked Rice.


In skillet melt 1/4 cup butter until sizzling, add chicken breasts. Cook over med high heat, turning once, until chicken is browned and fork tender. (12 - 15 min) Add zucchini and onions. Continue cooking, stirring occasionally, until zucchini is crisply tender (5 - 7 min.)

Meanwhile, in a 2-qt saucepan, melt 2 tbsp butter until sizzling;, add garlic. Cook over med. heat, stirring occasionally, for 1 min. Add flour; continue cooking until smooth and bubbly (1 min.) Add remaining garlic cream ingredients except rice. Continue cooking, stirring occasionally, until sauce is thickened (5 - 7 min.) Serve zucchini and chicken over rice; pour sauce over chicken.
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken Breasts With Artichokes, Cream And Tomatoes Poultry - Chicken Breasts With Artichokes, Cream And Tomatoes

Poultry - Chicken Breasts With Artichokes, Cream And Tomatoes
6 chicken breast halves 1-1/2 teaspoon salt 1/2 teaspoon pepper 3 tablespoons olive oil 1 small onion, finely chopped 1 cup dry white wine 1 cup chicken stock or reduced sodium canned broth 14 ounces Italian peeled tomatoes, drained and chopped 10 ounce package frozen artichoke hearts, thawed 1-1/2 cups heavy cream 1 tablespoon chopped fresh basil or 1/2 teaspoon dried Rinse chicken and pat dry. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. In large frying pan, heat olive oil over medium-high heat. Add chicken and cook 3 to 4 minutes on each side, until lightly browned. Drain excess
PREVIOUS BOOKS

Poultry - Chicken -  Chicken Breasts Stuffed With Red Pepper Puree In Creamy Sauce Poultry - Chicken - Chicken Breasts Stuffed With Red Pepper Puree In Creamy Sauce

Poultry - Chicken -  Chicken Breasts Stuffed With Red Pepper Puree In Creamy Sauce
Source: "The Best Diabetes Cookbook" by Katherine E. Younker 4 boneless skinless chicken breasts (3-4 oz each) 1 tablespoon vegetable oil 1/2 teaspoon crushed garlic 3/4 cup diced sweet red pepper 1 tablespoon water 2 tablespoons chopped fresh dill (or 1/2 tsp dried dill weed) 2 tablespoons dry bread crumbs 1-1/2 teaspoons grated Parmesan cheese 1 tablespoon toasted pine nuts Salt and pepper 1/4 cup chicken stock or water Sauce Ingredients: 1-1/2 teaspoon margarine 1-1/2 teaspoon all-purpose flour 3/4 cup 2-percent milk 1 tablespoon grated Parmesan cheese 1 tablespoon chopped fresh dill (or 1/4 tsp dried dill weed) Pinch of
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT