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Results 51 - 60 of 76 for chicken poulete
Heat butter in skillet; add chicken and cook 18 to 20 ... sauce. Season to taste; add parsley. Place chicken in sauce, simmer 3 minutes and serve.
Cut breasts in half and remove skin. Place chicken, onion, carrots, tarragon and ... chicken on platter and pour this hot sauce over it. Serves 6.
Sprinkle the chicken pieces with salt and pepper. ... of butter. Pour the sauce over the chicken and serve immediately. Yield: 6 to 8 servings.
54. POULET AMANDINE
Brown chicken in butter - remove from ... and bake at 300 degrees for 1 1/4 hours. Remove cover and sprinkle with almonds. Serve with wild rice.
55. POULET AU CITRON
Brown chicken in butter and oil. Transfer ... Bring to boiling point and stir in cornstarch and water. Simmer until thickened. Serve with rice.
56. POULET SAUCE
In saucepan, cook onion in butter until tender. Stir in remaining ingredients. Heat, stir occasionally. Makes about 1 3/4 cups. Serve over ...
Wash chicken and drain on absorbent paper. ... OPTIONAL: Saute mushrooms in butter, then mix in with drippings and cream. Pour over top of chicken.
Remove bone and skin from the chicken breasts. Carefully cut in half ... Arrange on hot serving dish, garnished with watercress. Serve at once.
59. POULET PIERRE
Plunge chicken breasts into boiling water to ... in center of a platter and circle with chicken breasts. Garnish with parsley. Makes 8 servings.
Melt butter in saucepan. Flour chicken strips and add to pan ... toss until well heated. Serve with rice pilaf/angel hair pasta. Makes 4 servings.
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