Results 111 - 120 of 140 for chicken broth marinade

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Combine first 4 ingredients. Beat in 5 tablespoons oil. Add chicken and marinate 1 hour at ... Drain chicken, reserve marinade. Cook chicken over high ... pan. Add chicken broth and cornstarch mixture. Cook over ... lemon slices. Serves 6.

Combine first 4 ingredients. Beat in 5 tablespoons oil. Add chicken and marinate 1 hour in ... Drain chicken; reserve marinade. Cook chicken over high ... pan. Add chicken broth and cornstarch mixture. Cook over ... heat through. Add almonds.

Remove bones and skin from chicken; cut each breast into ... Remove chicken from marinade; reserve marinade. Heat oil ... platter. Heat chicken broth, honey, lemon juice, corn ... pour sauce over chicken.

Combine first 4 ingredients, in large bowl. Add chicken and marinate 1 hour at ... Drain chicken; reserve marinade. Cook chicken in skillet ... pan. Add chicken broth and cornstarch mixture. Cook over ... goes well with rice.

Combine yogurt, scallions, salt and pepper in large bowl. Add chicken, cover and marinate 3 ... Remove chicken from marinade. Reserve marinade. Place chicken ... Add 1/2 cup broth; cover and simmer until ... but do not boil.



Marinate chicken for 1 hour. 3 tbsp. ... mixed add the cornstarch/broth to the rest of the ... Mix this sauce with the chicken and vegetables.

Boil chicken, remove skin and bones ... minutes. Drain, reserving marinade. Heat oil in large ... minutes. Stir in broth, peas and marinade. Cook ... over rice. 6 servings.

Mix marinade. Coat on chicken and refrigerate overnight. In large ... wine and chicken broth. Increase heat to high ... it and serve immediately.

Cook rice in water with chicken broth and cool. Drain artichokes and save marinade (1/2 cut in). Add scallions, ... mixture with dressing and chill.

Combine first 4 ingredients. Beat in 5 tablespoons oil; add chicken and marinate 1 hour or ... Drain chicken, reserve marinade. Cook chicken over high ... pan. Add chicken broth and cornstarch. Cook over high ... orange marmalade. Serves 4.

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