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Results 11 - 20 of 50 for sauteed chicken vegetables
1. Prepare noodles as directions. Rinse and drain. 2. Add remaining ingredients, mix well. 3. Place in 2 quart casserole. Cover. 4. Bake in ...
On wax paper, dredge chicken in flour. In 10-inch non-stick ... and garlic and saute until soft, about 1 minute. ... per serving, 10 grams fat.
Place pork slices in a ... Add wine, vinegar, chicken broth, prunes and tomato paste. ... the sauce over the medallions and serve hot. Serves 4.
14. SAUTEED SQUASH
Coat a large non-stick skillet ... Add onion and saute 1 minute. Add squash and ... minutes or until vegetables are crisp tender. Yield: 4 ... calories per 1/2 serving.
15. SAUTEED ZUCCHINI
1. Pour oil in wok ... minutes. 4. Add chicken broth, reduce heat to medium-low. ... summer squash or eggplant may be substituted for the zucchini.
Heat 1/4 cup butter in ... 1/2 shrimp and saute until just barely pink. Don't ... remaining shrimp and vegetables. Return all to wok. ... and pepper, if desired.
17. FAJITAS
Pierce steak all over with fork. Combine oil, lime juice, dressing mix, cumin and pepper; pour over meat. Cover and refrigerate overnight. ...
Brown butter and noodles in pan over high heat. Stir in rice and broth. Bring to boil. Reduce heat to low, cover and simmer for 25 minutes. ...
19. SKILLET CHICKEN
Choose one of the following ... hot oil, brown chicken on all sides. Spoon off ... of sauce over chicken; serve over noodles. Makes 4 servings.
Arrange chicken in casserole dish. Mix together ... mixture; add frozen vegetables. Bake at 375 degrees ... or until golden brown crust forms.
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