|by Jane Horn|
From the innovative step-by-step series, Cooking at a Glance, comes sixty delicious recipes for chicken.
21 - 30 of 30 for chicken milanese
Place butter, olive oil and bacon in a small skillet. Heat until bacon starts to brown then into small bits. Add onions and cook until onions are ...
Season the veal shank with salt and pepper and dredge it with flour. Heat oil in a large skillet and brown the veal shank on both sides. Remove the ...
Prepare linguine per ... Pour wine or chicken broth, reduce heat ... with drained pasta; top with veal; pour sauce over veal. Garnish with lemon slices.
Melt butter -- do not brown. When hot, add garlic, onion, mushrooms and rice. Cook over moderate heat for 10 minutes, turning often. Add all other ...
Melt butter in ... is absorbed. Add chicken broth and saffron; ... and cover; cook on low heat for 20 minutes. Serve with freshly grated Parmesan cheese.
In a small pan, heat chicken broth and water, ... or until rice has absorbed liquid. Just before serving, stir in remaining butter and cheese. Serves 6.
Heat butter in skillet and saute onion. Add rice and cook, stirring constantly until rice is golden and onion is soft. Stir in broth, ham, and ...
Saute the onions ... rice with hot chicken broth and simmer, ... occasionally for 25 minutes. Variations: White wine may be used in place of some of the broth.
Heat chicken broth; set aside. ... covered, 30 minutes or until all liquid is absorbed. Just before serving, stir in the 2 tablespoons butter and the cheese.
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