- 1. CHICKEN A'LA NANCY
- Pound breasts to 1/4 inch thickness and cut into 2 inch squares. In a large skillet over medium heat, warm oil. Saute mushrooms, lemon and garlic ...
Ingredients: 12 (flour .. garlic .. hearts .. oil .. oregano .. salt ...)
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- 2. CHICKEN AND WILD RICE
- Boil chicken on top of stove with garlic salt and pepper until done. Drain and save broth. Cut cooled, boned, chicken into bite size pieces. Saute ...
Ingredients: 11 (cream .. mushrooms .. rice .. salt .. sherry .. soup ...)
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- 3. CHICKEN AU POIVRE
- Remove visible fat from chicken and slice into thin cutlets; rinse and pat dry. Place chicken cutlets between sheets of plastic wrap; with meat ...
Ingredients: 8 (breast .. flour .. mustard .. oil .. parsley ...)
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- 4. DON'T THROW IT AWAY CHICKEN SOUP
- After your family has enjoyed their chicken dinner, don't let them throw away the bones. In a large pot combine the carcass, onion, celery and 10 ...
Ingredients: 5 (carcass .. onion .. rice .. stalks ...)
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- 5. DOUBLE STUFFED CHICKEN
- Stick your fingers under ... in a 350 degree oven for about 1 1/2 to 2 hours depending on size of chicken.
Ingredients: 6 (hearts .. lg. .. livers .. sausage ...)
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- 6. GRILLED CHICKEN THIGHS WITH GARLIC BUTTER
- Flatten thighs to a 1/4 inch thickness. Combine oil, Worcestershire sauce, onion and mustard. Pour over thighs in baking dish. Marinate 15 minutes, ...
Ingredients: 8 (mustard .. oil .. onion .. parsley .. sauce .. shallots ...)
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- 7. SAUSAGE STUFFED THIGHS
- Saute sausages in skillet ... in preheated 350 degree oven and bake 1 hour.
Ingredients: 8 (crumbs .. flour .. oregano .. parsley .. thighs ...)
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- 8. SPINACH STUFFED ROASTER
- Remove giblets. Wash roaster inside and out; pat ... ready when the thermometer pops.
Ingredients: 7 (crumbs .. onion .. paprika ...)
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