Results 41 - 50 of 650 for chicken simmer sauce

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Heat the oil and brown ... minute. Add the chicken broth and stir with wire whisk until a smooth sauce forms. Return the breasts to ... sauce. Cover and simmer 10 minutes. Add the sour ... is a Hungarian dish.

Melt butter in skillet. Cook ... spoonful. Whisk in chicken stock, cream and tomatoes. Simmer 1 minute. Return breasts to skillet and simmer in sauce, basting often, until thickened, ... over breasts and serve.

Preheat the oven to 375 ... breast of the chicken by gently running your fingers ... and cream and simmer. Strain the pan juices and add to the cream sauce; continue simmering until the ... roast chicken. Serves 4.

1. Saute onion in butter ... spoon). 2. Add chicken, turning to coat pieces well; cover. Simmer 30 minutes. Turn chicken simmer ... size bowl. Heat sauce in skillet to boiling; stir ... and noodles. 4 servings.

Combine flour, paprika, salt and pepper. Coat chicken pieces with seasoned flour mixture. ... carrots. Cover and simmer 30 minutes or until chicken ... some of the sauce. Serve remaining sauce in ... degrees. Same cooking instructions.



Cut each chicken breast into halves along the ... and tomato paste. Simmer for 1 minute. Return the ... gently in the sauce, basting often until they ... supplied in Miscellaneous section.

1. Cut each chicken breast into halves along the ... crushed tomatoes and simmer for 1 minute. 5. Return ... gently in the sauce, basting often, until they ... breasts and serve immediately.

To make curry sauce, simmer all ingredients except yogurt in ... set aside. Put chicken, broth and garlic in ... servings. Per serving: 215 calories.

Set oven temperature on warm. ... wine and cream; simmer until chicken is done. Remove chicken from ... Stir cheese into sauce. Simmer until cheese has ... over chicken. Serves 2.

Sprinkle the chicken breasts with 1 teaspoon salt ... chicken broth and simmer, stirring constantly, until thickened. ... meat to the sauce along with the tomatoes. Simmer ... attractively. Serves 6- 8.

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