|The Book of Chicken Dishes (Book of...)|
|by Jo Craig|
America's main entree--chicken--gets the royal treatment in more than 100 recipes gathered from around the world by two experienced food writers w...
Did you mean: chicken cordon bleu cream
1 - 10 of 16 for chicken cordon blue cream
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1. Spread chicken breasts flat, fold ... Blend cornstarch and cream until smooth. Gradually ... Cook, stirring constantly until thickened, pour over chicken.
Bone breasts and ... on each half chicken breast. Roll up ... seasoning mix and Parmesan cheese. Brown in hot skillet on all sides. Remove all toothpicks.
Pound chicken into an oblong ... the soup, sour cream and wine. Pour ... of soup, 1 cup of sour cream and 1 cup of wine and use the extra sauce over rice.
Split chicken breasts in half ... chicken to warm platter. Blend chicken soup into pan drippings. Gradually stir in sour cream. Heat gently. Serve over rice.
Place chicken between 2 pieces ... and simmer 10 to 15 minutes, or until chicken is tender and juices run clear. Garnish with thyme or parsley. Serves 6.
Flatten chicken breast. Place 1 ... Have cornstarch and cream blended in cup ... mixture. Stir until thick and smooth. Serve chicken with sauce over top.
Rinse and pat dry chicken breasts. Place chicken ... over layers. Mix butter with stuffing and spread over casserole. Bake for 50 minutes at 350 degrees.
Lay chicken flat, put ham ... Blend cornstarch and cream; stir in ... thickened. Note: I usually double sauce ingredients and serve over tri-colored noodles.
Boil chicken breasts until partially ... with soup, sour cream (mix soup and ... with grated cheese. Bake at 350 for 1 - 1 1/2 hours. When brown take out.
In a 9 x 13 inch pan, layer the chicken, ham and ... the casserole. Bake uncovered at 325 degrees for 1 1/2 hours. Serves 6. Preparation time - 30 minutes.
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