|Chicken (Master Chefs)|
|by Bruno Loubet|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 86 for smothered chicken
Result Page: 1
Combine flour, salt, pepper, paprika and coat chicken with flour mixture. ... onion, cover. Simmer on low heat 25 to 30 minutes. Serve over steamed rice.
Heat oven to ... butter on each chicken breast. Thin soup ... chicken and bake 1 hour. Uncover and sprinkle with crushed onions, bake for 15 minutes longer.
Melt butter in ... pepper and flour chicken. Put in ... hour or until done. (If gravy gets thick add more water). NOTE: Gravy is good with creamed potatoes.
Shake up chicken in flour mixture. ... 1/2 hours until very tender. Add cream and cook 20 minutes more on low heat. Exceptionally good with baked potatoes.
Cut up chicken into small pieces. ... Make a paste. Add to chicken. Turn stove to simmer for 5 minutes. Can be served on bed of rice. Time 45-50 minutes.
Wash and drain chicken. Sprinkle chicken ... 1 hour. Stir and taste gravy every 15 minutes. If water cooks down to much add more. Serve gravy over rice.
Combine flour, salt and pepper. Coat chicken with flour mixture. ... Cover and cook over low heat until done, about 25 to 30 minutes. Yields 4 servings.
Mix soups and ... Place cut up chicken on top. Melt ... onto chicken. Cover tightly. Bake 2 hours in 350 degree oven. Uncover and bake another 30 minutes.
Combine flour, salt and pepper. Coat chicken with flour mixture. ... onion, cover and cook over low heat until done. About 25 to 30 minutes. Serves 4 to 6.
Put chicken breast thick side ... of butter on each chicken piece. Cover with 2 cans soup and sour cream. Place onion rings on top and bake until tender.
Result Page: 1
top of page