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Results 101 - 110 of about 820 for gravy chicken
In a frying pan pour ... minutes. Remove steaks and keep warm. Add flour mixture to frying pan and slowly add as much milk as needed for thick gravy.
102. CHICKEN GRAVY
Mix milk and flour and add to chicken bouillon. Heat over medium heat, stirring constantly, until thickened. Yield: 1 1/2 cups.
Trim all fringe fat from chicken. Shake the pieces in ... thickened. Thin to gravy consistency with boiling water. 6 servings, 198 calories each.
Remove skin from chicken. Combine flour, cornmeal, pepper, ... constantly. Slowly add milk, stirring constantly until smooth. Serve immediately.
Salt and pepper chicken and brown in 3/4 to ... add 1 cup white wine and water if needed. Simmer until chicken is done. Serve over white rice.
Spray pyrex dish with Pam. Place chicken in bottom of dish. Mix ... and cover chicken. Bake at 3250 degrees 2 hours or 400 degrees for 1 hour.
Strain through a sieve the hot shortening in which chicken was fried. Return 2 to ... added. Cook until gravy is medium thick; add more ... water instead of milk.
Place chicken in casserole dish and mix ... Sprinkle with paprika and cook in oven or microwave until tender. Serve over rice or noodles or potatoes.
Brown chicken in butter to nice color ... for 1 minute until thick. Serve over rice. Can be doubled easily. (If too thick, add a little water).
Salt chicken, dredge in flour and ... a few minutes. Serve with haluski (dumpling) or regular noodles. You can substitute veal for the chicken.
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