1 - 10 of 33 for hunters chicken
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1. Bring stock to boil for 2-3 minutes in a pot with the lid on. Add onion, celery, carrots, spiniach, garlic, and scallions. Lower heat and simmer ...
In large skillet, ... and oil. Cook chicken pieces over medium ... and parsley if desired. Serve with hot cooked rice or noodles. Makes 6 to 8 servings.
Cut partridge into serving pieces. Season with salt and pepper; roll lightly in flour. Heat oil in skillet and brown partridges on all sides for ...
In a large ... oil; heat. Add chicken and brown. Remove ... sugar, salt, parsley and chicken. Cover and simmer for 45-50 minutes or until tender. Serves 6-8.
IN a large skillet, brown chicken in hot oil ... Serve with wild rice, rice pilaf or pasta. Serves 4. NOTE: To seed tomatoes, cut in half and squeeze gently.
In a large ... and oil. Cook chicken pieces over medium ... with snipped parsley, if desired. Serve with hot cooked rice or noodles. Makes 6 to 8 servings.
Cut chicken breasts in half. ... drippings. Brown mushrooms. Return chicken to pan to reheat and coat with mushrooms. Great served over brown or wild rice.
Heat salad oil ... teaspoon salt. Coat chicken pieces. Cook chicken ... and simmer 45 minutes or until chicken is tender. Serve with spaghetti. Serves 4-5.
Flour and salt chicken, brown in ... chicken, cover and simmer slowly 40 minutes. Add mushrooms and cook slowly until chicken is done. Low in cholesterol.
In large skillet, cook chicken in butter over ... in baking dish. Pour on sauce. Bake 30 minutes at 350 degrees. Garnish with parsley. Serve with noodles.
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