|Never Order Chicken on a Monday|
|by Matthew Evans|
What is it really like to work in a restaurant? What do chefs do when they are running out of the night's most popular dish? Do they really serve ...
1 - 10 of 95 for poached chicken
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Wash and peel ... from celery. Wash chicken and place in ... mushrooms for extra flavor. Remove bay leaves, herb stalks and garlic cloves before serving.
Remove skin from poached chicken and pull meat ... surround with broccoli, tomato wedges and olives. Pour sauce over chicken and sprinkle with feta cheese.
In large saucepan, place chicken and add water, ... heat until mixture boils and thickens. Stir in 2 tablespoons chopped parsley. Makes about 1 3/4 cups.
In an 8 ... 2 minutes. Place chicken in baking dish. ... cover dish with wax paper. Microwave on High for 12 minutes. Let stand 5 minutes before serving.
Saute onion and ... boil, add fish or chicken. When meat turns white, turn over; add salt, pepper, and 2 chopped tomatoes. Let simmer 10 minutes and eat.
In a 2 ... Remove skin from chicken. Add chicken ... Simmer (do not boil) for 25 minutes or until chicken juices run yellow when flesh is poked with a fork.
1. Place first ... minutes. 2. When chicken is cooked and ... then chicken, then sauce. Serve hot. This is New York Times cook Pierre Franeys own recipe.
Lay floured chicken breasts in the ... remove chicken to heated plates. Spoon on the vegetables and wine sauce. The sauce will thicken because of the flour.
Bring water to a boil. Place chicken in boiling water. ... dish you can think of. So tender and juicy its hard not to eat the chicken right off the bones.
Place chicken in frying pan ... sauce and ginger to pan. Cook and stir until smooth and hot. Add pineapple chunks and chicken to sauce. Serve over noodles.
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