Recipes
Chicken Barbeque Sauce
Combine all ingredients and simmer for 20 minutes. Cool and serve on the side. This freezes well. Recipe By : Dave Frary strongServings: 1/strong
(by user) Chicken Barley Broth
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
(by user) Chicken Barley Chowder
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
(by user) Chicken Barley Soup
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
(by user) Chicken Basque Style
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
(by user) Chicken Basque
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
(by user) Chicken Beer Bake
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
(by user) Chicken Benihana
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
(by user) Chicken Big Mamou On Pasta
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
(by user) TAG: spaghetti, chicken, stirring, minutes, water, stock, cooking, large, onions, medium, sauce, serving, pasta, remaining, seasoning, small, combine, butter, ,
Chicken Biriani
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
(by user) TAG: chicken, onion, biriani, ,
Chicken Biryani
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
(by user) TAG: chicken, mixture, large, ,
Chicken Biscuit Stew Jb
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
(by user) TAG: chicken, ,
Chicken Bistro
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
(by user) TAG: chicken, ,
Chicken Bites
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
(by user) TAG: chicken, ,
Chicken Blackberry Vinegar
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
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Chicken Bog
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
(by user) Chicken Bok Choy Stir Fry
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
(by user) Chicken Bourbon Glazed
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
(by user) Chicken Braised In Walnut Sauce
*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
(by user) Chicken Braised With 40 Cloves Of Garlic
* Garlic Should be parboiled and peeled. ** Chicken may be skinned if desired strongServings: 6/strong
(by user) Chicken Braised With Cinnamon Cloves
*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
(by user) Chicken Braised With Fennel Tomatoes
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
(by user) Chicken Braised With Marsala
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
(by user) Chicken Breast Casserole
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
(by user) Chicken Breast For 1
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
(by user) Chicken Breast In Champagne
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
(by user) Chicken Breast Luau
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
(by user) Chicken Breast Stove Top Stuffing Rbtn28a
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
(by user) Chicken Breast With Dried Apricots Cranbe
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
(by user) Chicken Breast With Wine Vinegar Sauce
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
(by user) Chicken Breasts Broccoli
(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
(by user) Chicken Breasts Or Pressed Tofu With Sweet
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
(by user) Chicken Breasts Alfredo
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
(by user) Chicken Breasts Amaretto From Loren Martin
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
(by user) Chicken Breasts Amaretto
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
(by user) Chicken Breasts Delight
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
(by user) Chicken Breasts Diane
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
(by user) Chicken Breasts Dijon
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
(by user) Chicken Breasts Florentine
* Side dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf or White Rice and/or Hot Cooked Spinach. strongServings: 6/strong
(by user) Chicken Breasts In 5 Styles
Preheat oven at 300. Prepare baking pan with cooking spray. Season with salt, pepper, and thyme. Dredge in flour on both sides. Shake off excess flour. Heat a skillet with oil over medium heat for 2 to 3 minutes. When oil is ready cook chicken breasts for 3 to 4 minutes on e
(by user)
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