|Fried Chicken: An American Story|
|by John T. Edge|
With Fried Chicken, acclaimed writer John T. Edge launches a series of unforgettable short books on selected icons of American food - the foods th...
Results 1 - 10 of 333 for sauteed chicken
Using mallet, pound chicken to 1/4-inch thickness. ... 1 minute. Remove from heat, stir in sour cream. Pour a 1/3 cup sauce over each chicken and serve.
Preheat oven to ... melt butter and saute onions to golden ... Meanwhile, pat each chicken breast dry and ... to coat with sauce. Serve at once. Serves 4.
Skin and bone chicken, slice 1/2-inch ... layer chicken, avocado, and tomato. Top with white sauce. Sprinkle with cheese. Bake 30 minutes. Serving Size: 2
With a meat mallet, pound chicken to 1/4 inch ... loosen browned bits. Reduce heat to low. Cover; simmer 10 minutes or until chicken is fork-tender. Serves 4.
Cut chicken into serving pieces. ... water and simmer for 25 minutes more. Cover with lid. Start at medium-high temperature and reduce heat when almost done.
Heat butter in ... mustard, wine, and pepper. When mushrooms soften, add chicken. Cook until chicken is white. Pour sauce and mushrooms over rice. Serves 2.
Combine the butter ... Season the flattened chicken lightly with salt ... arrange them on a platter. Sprinkle with parsley and serve immediately. Serves 4.
Marinate mushrooms and chicken overnight in the ... medallions and cook until transparent. Immediately before serving add diced tomatoes. Serve over rice.
In a 10-inch ... hot butter; cook chicken, mushrooms and ... Makes 4 cups or 4 servings. Nutrition Information per serving: 245 calories; 156 mg. sodium.
Mix together: Rinse chicken breasts. Place in ... onions in pan. Cover and turn flame/burner down to simmer for 1/2 hour. Serve over rice or egg noodles.
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