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Results 91 - 100 of 116 for chicken pares
1. Pull skin form chicken breasts, then cut meat from ... saucepan. Heat, stirring constantly, just to boiling. Makes enough for two roasting chickens.
Sear chicken in butter. Add wine. Remove ... tarragon or basil. Pour sauce over chicken and sprinkle with cheese. Place under broiler to melt cheese.
Combine soy sauce, sherry, cornstarch, garlic and 1/4 cup water; set aside.
94. CHICKEN STIR-FRY
Combine: Set aside. In wok or large skillet, stir-fry in 2 tablespoons hot light olive oil 2 minutes: Add: Stir-fry 4 minutes. Add soy ...
95. CHICKEN BISQUE
1. Place chicken, breast side down, in ... reserved chicken and the parsley. Heat through. Crumble bacon; sprinkle over soup. Makes 6 to 8 servings.
Heat skillet sprayed with Pam. Add onion, salt and pepper, saute over high heat until onion slices are soft. Remove onion from skillet and ...
In large saucepan, cook bacon until crisp; remove and crumble. In drippings, cook onion and thyme until tender; stir in flour until smooth. ...
98. "CHICKEN PIE"
Reserve 1/3 cup broth; set ... liquid. Stir in chicken, peas and carrots and ... Bake at 450 degrees for 10-12 minutes, or until lightly browned.
99. CHICKEN CHOWDER
Heat water to boiling in ... minutes. Stir in chicken and cream; heat very slowly just until bubbly. Serve in a bowl with your favorite cracker.
100. CHICKEN POT PIE
Cook chicken until tender, remove from liquid ... is golden brown. Mix with pastry blender and add enough water to make consistency for rolling.
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