Preheat oven to 375 degrees. Lay out 6 large rectangles of parchment paper on counter and place one chicken breast to the right of the center of each piece. Top each breast with 1/2 cup tomatoes and 2 teaspoons shallots. Add 2 to 3 ta blespoons wine to each, and evenly dis

Combine all ingredients and simmer about 25 minutes. Use as a basting sauce when grilling or spit barbequing chicken. Source: Modern Barbecue Cooking by Ed Bell     strongServings: 1/strong  

Combine all ingredients and simmer for 20 minutes. Cool and serve on the side. This freezes well. Recipe By : Dave Frary     strongServings: 1/strong  

Combine chicken thighs, water, barley, onion, poultry seasoning, salt, pepper, paprika and bay leaf in a dutch oven. Bring to boil. Cover, reduce heat and simmer until chicken is fork tender, about 45 minutes. Remove chicken; skim fat brom broth unless you re planning to ch

Combine all ingredients in large pot and simmer until chicken is tender. Submitted By [email protected] On TUE, 28 NOV 1995 171617 +1100     strongServings: 1/strong  

In a large kettle, cook chicken in water until tender. Cool broth and skim off fat. Bone the chicken and cut into bite size pieces; return to kettle along with remaining ingredients. Simmer, uncovered, for at least one hour or until vegetables and barley are tender. Remove bay

Cut the bell peppers in half lengthwise and remove the seeds. Grill or broil, skin side toward the flame (or heating element), until the skin is bubbly (about 15 minutes in an electric oven). While the peppers are broiling, prepare the onion and garlic. Place 1/3 of the

1. Brown chicken in shortening in a large skillet.&20; 2. Transfer chicken to a greased 3 quart casserole; sprinkle with salt and pepper.&20; 3. Pour off fat in skillet; stir in soup and wine.&20; 4. Mix in remaining ingredients; pour over chicken.&20; 5. Cover; bak

Coat chicken with four, season with salt and pepper and brown lightly in oil on both sides. Place browned chicken breasts in Dutch oven or casserole. Mix together soup, soy sauce, 2 tb. almonds, mushrooms and beer. Pour over chicken. Bake in preheated 350 F. oven uncovered

Oil a hot griddle or fry pan with soybean oil to coat surface. Cut chicken breast into bite sized pieces and place on hot griddle. Season to taste with salt and pepper. Cook until chicken looks done. Add small amount of fresh lemon juice and sesame seeds. Cook a few minutes

NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, cut into 1/2 inch cube

Thinly slice 1 onion and set it aside. Cut the other onion into chunks, then puree it to a paste with the garlic, gingerroot, curry powder, turmeric and yogurt. If you do not have a blender or food processor, then grate the onion and gingerroot and mix with the other ingrede

Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend w

Preheat oven to 375F. Melt margarine in a 9 inch cast iron skillet over med high heat. Stir in flour, salt, and pepper. Gradually add milk and broth, stirring with a whisk until blended. Cook 4 minutes or until thick and bubbly, stirring occasionally. Add chicken, onion

Heat oil in a large skillet over medium high heat. Add shallots and cook= stirring often, just until they begin to brown around the edges. Add= chicken and season with salt and pepper. Cook until well browned. Pour off= any fat, reserve 1 or 2 tabelspoons. Return pan to heat

1.Heat oil in heavy skillet. Add garlic and chicken. Saute over high heat for 3 min. or until chicken is about half cooked. 2.Combine sugar, soy sauce and ginger. Add to chicken. Continue to saute over high heat until most liquid is evaporated and chicken is glazed, abo

Blackberry Vinegar: =================== Soak the blackberries in the vinegar for 3 hours, then pass the mixture through a food mill. Discard the seeds. Chicken: ======== Saute the chicken and then remove it from the pan. Drain off the fat and deglaze

Measure 6 cups of water, salt, onion, and chicken. Boil until tender. (About 1 hour.) Remove chicken, let cool and remove bones. Chop meat in bite sized pieces. Skim off fat from juices. Measure 3 1/2 cups of this broth into a 6 qt saucepan. Add rice, chicken pieces and smoked

1. Place rice and 2 1/2 cups water in a 2 3 qt pan; bring to boil over high heat. Reduce heat and simmer, covered, until liquid is absorbed, abt 20 min. 2. Meanwhile, stir broth, cornstarch, lemon juice, 2 tablespoons soy sauce, honey, and ginger until smooth; set aside

2 ounces Southern Comfort Whiskey 1 Tablespoon Orange Juice (concentrate : Is best) 4 ounces Chicken Stock 3 Thin Orange Slices Pound chicken halves until almost doubled in size, season with salt and pepper. Heat butter in saute pan until hot. Add chicken breast

*Note: Chicken should be about 2 1/2 to 3 pounds, and cut into serving pieces. **Walnuts may be crushed in a mortar, blender or food processor. Wash and dry the chicken parts and season lightly with salt and pepper. In a heavy frying pan, saute the onion in butter until

* Garlic Should be parboiled and peeled. ** Chicken may be skinned if desired     strongServings: 6/strong  

*Note: Chicken should be about 2 1/2 lbs., and be cut into serving pieces. Arrange the chicken parts in a glass or earthenware bowl and rub all over with lemon juice. Allow to stand while heating the butter and oil in a heavy braising pot. Slip the chicken into the fat

From "The 5 in 10 Chicken Breast Cookbook." Cut the chicken into 2 1/2" pieces and season with salt and pepper. Cut fennel crosswise into thin slices. Heat 2 tablespoons oil in a large fry pan. Add chicken and cook over medium high heat until browned

This is one of those dishes that can be endlessly adapted. Substitute different wines or even vinegars for the Marsala to wind up with very different dishes. HEAT THE OIL in an oven proof 12 inch skillet over high heat. Add the chicken and brown well. Remove and reserve on a br

Beat eggs & milk together and let chicken set in this mixture, refigerated for 1/2 hour. Roll chicken in bread crumbs mixed with parmesan cheese and seasonings. Fry in butter until light golden brown. Butter casserole dish on bottom and sides; layer chicken, mushrooms, c

Chicken breast to be with bone but no skin. Completely line a small baking pan (I use a 7 x 11 x 1.5 inch) with aluminum foil, letting the foil line even the sides. Place another, double layer of foil in the bottom of the pan. Place chicken tit (thats half a chicken breast f

In a heatproof casserole, make a bed of carrot, onion, and mushrooms. Add butter cut into thin slices and add champagne or wine. Place chicken breasts on top of the mixture. Sprinkle the chicken with salt and pepper, cover the casserole, and bake chicken in a moderate oven

Prepare Poha Pickle Garnish night before: Place vinegar, water, sugar, juniper berries and pickling spices in a saucepan and bring to a boil. Add berries, onion, and carrots. Remove from heat and cool. Chill pickle overnight. To serve, remove pickle with a slotted spoon and

Make stove top (preferably mushroom/onion flavor) according to directions Grease a 13x9 pan with butter, put chicken in pan. Pour can of soup in bowl & mix with wine real well, pour over chicken. Put stove top stuffing on top of chicken and bake 350F 1 hour or until done

1 1/2 c dry white wine 1 c dried apricots 6 chicken breasts 1 lg red onion halved and : sliced : lengthwise 1 ts ground coriander 1 ts ground cumin 1 ts paprika 1/2 ts dry mustard 1/4 ts cinnamon : Salt and pepper 1/2 c cranberries drie

Generously season chicken breasts with salt and pepper. Coat with flour and shake off excess. Heat oil in a wide skillet (at least 10 inch diameter) over moderately high heat for about 1 minute. Add chicken and brown well on one side, get it pretty dark. Flip the chicken ove

(x means as desired) Boil chicken for 45 minutes in a small amount of water seasoned with onion and celery. Drain. Cut chicken into bite size pieces. Undercook broccoli in the amount of water specified on package. Arrange broccoli and chicken in a lightly buttered 2 to 3 qu

Recipe by: Larissa Vigue <[email protected]> * use more, use more!! ~ strictly my opinion. ** method for pressing follows Heat the broiler, or light your grill so you ll be able to cook over very hot coals. In a small saucepan bring the broth to a gent

Coat chicken with flour. Mix eggs, water, Romano cheese, parsley and salt. Dip chicken pieces in egg mixture, then into bread crumbs. Heat butter and oil in large skillet. Cook chicken breasts over medium heat until browned about 15 minutes. Remove chicken to baking dish 11

Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture (or place under stuffing mixture if desired more moist). If placed on top, baste from time to time with glaze sauce. Glaze sauce: combine and heat ingredients sl

Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture (or place under stuffing mixture if desired more moist). If placed on top, baste from time to time with glaze sauce. Glaze sauce: combine and heat ingredients sl

Blend the soups in a bowl and set aside. (Do not silute) Melt butter in a large casserole and stir in the raw rice. Blend in half the soup mixture. Place the chicken breasts on top of the rice and cover with the remaining soup mixture. Top with paprike if desired. Bake 1 hou

Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper. Heat 1T each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they wil

Combine first 4 ingredients in a shallow dish; stir well, and set aside. Brush mustard blend evenly over both sides of chicken. Dredge chicken with breadcrumb mixture. Place chicken on a rack coated with cooking spray; place rack in shallow roasting pan. Bake a