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Chicken In Ale
Chicken in Ale
6 skinless, boneless chicken breast halves (about 1 1/2 pound total)1/2 cup chopped onion4 teaspoons vegetable oil2 1/2 cups chopped mixed mushrooms1 1/2 cups chicken broth1/2 cup brown ale or beer1 tablespoon Worcestershire
Tarragon Chicken
Tarragon Chicken (George Foreman Grill)
Posted by bettyboop at recipegoldmine.com 1/3/2002 8:53 am
From the George Foreman grilling booklet, this one is quick, easy and delicious! I find that the chicken takes about 4 to 5 minutes
Hot Sub Sandwiches
Hot Sub Sandwiches
12 round Kaiser rolls1 pound deli ham lunchmeat 1 pound hard salami lunchmeat 1 pound turkey breast lunchmeat 1 pound sliced mozzarella cheese 1/2 yellow onion, thinly sliced 1/4 cup Italian dressingOregano (or
Braised Chicken In Dijon Cream Sauce
Braised Chicken in Dijon Cream Sauce
Posted by bettyboop50 at recipegoldmine.com 6/6/01 5:53:24 am
Source: Martha Sheppard
This is very tasty and oh, so delicious!
2 boned and skinned chicken breast halves3 tablespoons olive oil1 medium onion or 4
Pecan Crusted Chicken Fingers
Pecan Crusted Chicken Fingers
3 skinless, boneless chicken breast halves, 2 teaspoons Cajun spice 1/4 teaspoon salt 4 tablespoons pecan meal or 2 tablespoons pecan halves, finely ground 1 egg white 2 teaspoons canola oil
Apricot Sauce1
Sherried Portobello Mushroom Gravy
Sherried Portobello Mushroom Gravy
Pan of drippings from roast turkey breast3/4 cup dry sherry1 portobello mushroom, cut into 1/2-inch cubes1 1/2 to 2 1/4 cups water3 tablespoons cornstarch mixed with 3 tablespoons waterSalt and pepper
Remove the
Cream Cheese Chicken
Cream Cheese Chicken
1 frying chicken, cut up, or 4 split breasts or 8 skinless thighs 2 tablespoons melted butter1 package dry Italian salad dressing seasoning mix 1 can cream of chicken soup 8 ounces cream
Arizona Chicken Chili
Arizona Chicken Chili
Makes 4 servings. Serve with cornbread.
1 tablespoon oil 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks 2 tablespoons Santa Fe style spice blend (chili, cumin and garlic)1 (14 1/2 ounce) can
Semolina\’s Chicken Parmesan
Semolina’s Chicken Parmesan
Posted by LladyRusty at recipegoldmine.com May 9, 2001
Source: Chefs Hans Limburg, Greg Reggio, Gary Darling - Pensacola, Florida - coastalcooking.com
2 tablespoons olive oil2 breaded chicken breasts1/2 cup provolone cheese1 cup cooked linguine1/2 cup
Chicken With Pineapple Salsa
Chicken with Pineapple Salsa
Posted by luvtocook at recipegoldmine.com May 22, 2001
6 broiler-fryer chicken breasts, halved, skinned and boned3/4 cup fresh pineapple, diced1/2 cup green onion, sliced2 tablespoons cilantro, chopped1 (4 ounce) can diced green chiles,