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Click below to download : Poultry - Quick Company Chicken (Format : PDF)
Poultry - Quick Company Chicken
1 (12 oz or larger) jar marinated artichoke hearts, reserve marinade4 to 6 boneless and skinless chicken breast halves
1 medium onion, thickly sliced
2 cloves garlic, minced
1/2 to 3/4 cup flour
1 (14 1/2 oz) can chicken broth
In a skillet, over medium-high heat, heat 2 tablespoons reserved marinade.
Combine flour, salt and pepper in a plastic bag.
Shake one chicken breast at a time in flour mixture and saute in hot oil until browned. Remove chicken from skillet.
Add another tablespoon marinade to skillet and saute onions and garlic; saute until onions are crisp tender, about 3 minutes.
Return chicken breast to skillet and add artichoke hearts and chicken broth.
Simmer, uncovered, about 15-20 minutes or until chicken is done.
While chicken is simmering, combine 1 tablespoon of flour mixture and enough water to form a thick paste.
Remove chicken to a platter.
Stir flour/water mixture into skillet and cook until thickened.
Pour skillet mixture over chicken.
Serve with creamy mashed potatoes or over rice
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4 boneless chicken breasts 1 pkg. of dry Good Seasons Italian dressing 1 or two beaten eggs 1 cup of bread crumbs(Italian or regular) 1/2 cup of oil Mix dressing mix and bread crumbs together in a dry bowl. Beat eggs in a separate bowl. Dip chicken in eggs, then in crumbs, and fry for 2-3 minutes on each side. Transfer chicken to a baking sheet and bake for 30 minutes at 350 degrees.
Poultry - Chicken - Quick Italian Chicken
4 boneless chicken breasts 1 pkg. of dry Good Seasons Italian dressing 1 or two beaten eggs 1 cup of bread crumbs(Italian or regular) 1/2 cup of oil Mix dressing mix and bread crumbs together in a dry bowl. Beat eggs in a separate bowl. Dip chicken in eggs, then in crumbs, and fry for 2-3 minutes on each side. Transfer chicken to a baking sheet and bake for 30 minutes at 350 degrees.
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3/4 pound boneless, skinless chicken breasts, cut into thin strips 4 tablespoons Soy Sauce, divided 2 tablespoons cornstarch, divided 2 cloves garlic, minced 1/2 teaspoon minced fresh ginger root or ground ginger 2 tablespoons vegetable oil, divided 1 each red bell pepper and onion, sliced 1/4 pound sliced mushrooms and snow peas Hot cooked rice In bowl, combine chicken, 1 Tbsp. each soy sauce and cornstarch, garlic and ginger; let stand 15 minutes. Meanwhile, combine remaining 3 Tbsp. soy sauce, 1 Tbsp. cornstarch and 3/4 cup water. Heat 1 Tbsp. oil in hot wok or skillet over medium-high heat. Add chicken
Poultry - Chicken - Quick Chicken Stir-fry
3/4 pound boneless, skinless chicken breasts, cut into thin strips 4 tablespoons Soy Sauce, divided 2 tablespoons cornstarch, divided 2 cloves garlic, minced 1/2 teaspoon minced fresh ginger root or ground ginger 2 tablespoons vegetable oil, divided 1 each red bell pepper and onion, sliced 1/4 pound sliced mushrooms and snow peas Hot cooked rice In bowl, combine chicken, 1 Tbsp. each soy sauce and cornstarch, garlic and ginger; let stand 15 minutes. Meanwhile, combine remaining 3 Tbsp. soy sauce, 1 Tbsp. cornstarch and 3/4 cup water. Heat 1 Tbsp. oil in hot wok or skillet over medium-high heat. Add chicken
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