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Results 1 - 10 of 31 for chicken soles
In large skillet, combine butter, lemon juice, water, bouillon and desired herb; heat until butter melts and bouillon dissolves. Add fish; ...
In saute pan heat oil. ... to boiling. Add sole to pan and sprinkle with ... juice. Spoon juice over sole. Garnish with parsley and lemon slices.
Saute green onion, green pepper, ... 1/4 cup of chicken broth over fish. Bake at ... constantly, until thick. Pour over sole. Serve at once. Serves 4.
In a shallow 2-quart casserole, mix tomatoes, bouillon, salt, pepper and 2 tablespoons butter. Stir in the rice. Cover and bake at 350 ...
Thaw sole fillets, if frozen. Sprinkle each ... parsley, vegetable or chicken bouillon cube and sugar. Micro-cook, ... rice. Makes 8 servings.
Heat cooker, add oil and ... parsley, thyme, and chicken bouillon. Close cover securely. Place ... Serving: 167 calories, 4 g fat, 127 mg cholesterol.
Saute onion, pepper, mushrooms in ... Add crab. Lay sole flat, spread crab filling over ... 1/4 of the chicken broth over fish. Bake at ... sole. Serve. Serves 4.
In large skillet, combine butter, lemon, water, bouillon and desired herb; heat until butter is melted and bouillon is dissolved. Add fish, ...
9. SEAFOOD STEW
Thaw fish. Cut into 1" chunks. Heat oil, butter, onions and garlic in heavy skillet. Saute about 2 minutes or until onion is soft. Add ...
Combine bouillon and water in small dish. Let stand a few minutes to dissolve bouillon. Stir in yogurt and mustard. Set aside. Cut fillets ...
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