recipes

Wash and dry the chicken parts thoroughly.

In a shallow dish, combine the salt, pepper, and flour for coating the chicken.

Dip each chicken piece in the beaten eggs, then coat it thoroughly with the seasoned flour mixture.

In a heavy iron or aluminum frypan, heat the butter and Crisco over medium-high heat until melted and hot.

Carefully add the coated chicken pieces to the hot fat in the pan, making sure not to overcrowd the pan.

Brown each side of the chicken until golden and crispy, about 5-7 minutes per side.

Lower the heat to medium-low and continue cooking the chicken for about 15 minutes more on each side, or until fully cooked through and no longer pink in the center.

Once cooked, remove the chicken from the pan and drain on paper towels to remove excess oil.

Pour off all but 3 tablespoons of fat from the pan, then return it to the heat.

Add 3 tablespoons of flour to the remaining fat in the pan and stir until lightly browned.

Gradually pour in the milk, stirring constantly, until the mixture thickens and becomes gravy-like in consistency.

Season the gravy with parsley or parsley flakes, if desired.

Transfer the gravy to a gravy boat and serve it alongside the fried chicken, arranged on a platter.

In a large pot, boil the chicken pieces until they are fully cooked.

Reserve the water for boiling rice later.

Once cooked, remove the chicken from the pot and cut it into small squares.

In a skillet, melt the butter over medium heat.

Brown the chicken squares in the melted butter and sherry.

Add the stewed tomatoes (with their juices), drained mushrooms, Italian dressing mix, chopped green pepper, Italian seasoning, garlic powder, and bay leaf to the skillet.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 hour, stirring occasionally.

While the chicken cacciatore is simmering, cook rice in the reserved chicken water according to package instructions.

Once the chicken is tender and the sauce has thickened, remove the bay leaf.

Serve the chicken cacciatore over the cooked rice.

In a 12-inch skillet, heat olive or vegetable oil over medium-high heat.

Brown the chicken pieces in the hot oil until they are golden brown on all sides.

Remove the chicken from the skillet and set aside.

In the same skillet, add the whole tomatoes (undrained) and sliced mushrooms.

Stir in the minced garlic and Lipton Recipe Secrets onion soup mix.

Return the browned chicken pieces to the skillet, nestling them into the tomato and mushroom mixture.

Cover the skillet and simmer over low heat for 45 minutes, or until the chicken is tender and fully cooked.

Serve the chicken and tomato-mushroom sauce over hot cooked noodles, if desired.

Dip each boneless, skinless chicken breast in beaten eggs, then coat them with breadcrumbs.

In a large skillet, heat olive oil and butter over low heat.

Add minced garlic and crumble in the chicken bouillon cube.

Stir to combine and melt the bouillon cube.

Once the oil is hot, carefully add the breaded chicken breasts to the skillet.

Increase the heat to medium and brown the chicken on both sides until golden brown.

Lower the heat to medium-low and pour in the chicken broth.

Allow the chicken to simmer in the broth until heated through.

Once the chicken is cooked through, place a slice of Mozzarella cheese on top of each chicken breast.

Cover the skillet and let it sit for a minute or two until the cheese melts and becomes gooey.

Serve hot, and enjoy!

In a measuring cup, combine the white wine, lemon juice, and minced garlic.

Place each chicken breast between two sheets of plastic wrap or wax paper.

Pound them with a meat mallet or rolling pin until they are about 1/4 inch thick.

Lightly coat each flattened chicken breast with breadcrumbs, pressing them gently onto the surface.

Heat olive oil in a large skillet over medium-high heat.

Brown the chicken breasts in the hot skillet for about 5 minutes on each side, until they are golden brown and cooked through.

Stir the wine mixture and pour it over the browned chicken breasts in the skillet.

Sprinkle chopped parsley over the chicken, then cover the skillet and let it simmer for 5 minutes.

Serve the chicken cutlets with the pan juices spooned over the top.

Wash the chicken breasts and pat them dry with paper towels.

In a shallow dish, mix together the flour, salt, pepper, and garlic salt.

Coat each chicken breast quarter in the seasoned flour mixture, shaking off any excess.

In a skillet, heat the vegetable oil over medium-high heat.

Brown the coated chicken pieces on all sides in the hot oil.

Once browned, remove the chicken from the skillet and drain on paper towels to remove excess oil.

In the same skillet, add the sliced green pepper and onion.

Sauté until they are slightly softened.

Return the browned chicken pieces to the skillet, arranging them on top of the peppers and onions.

Pour the spaghetti sauce over the chicken in the skillet, ensuring all pieces are covered.

Cover the skillet with a lid and simmer on low heat for about 1 hour, or until the chicken is cooked through and tender.

Serve hot with spaghetti or your preferred side dish.

Pat the pounded chicken breast with Paul Prudhomme’s Seafood Magic seasoning to coat evenly.

Heat a fry pan over high heat.

Add a little olive oil to the pan.

Sear the seasoned chicken breast on both sides until cooked through.

Remove from the pan and set aside.

In the same pan, add a little more olive oil if needed.

Add the sliced mushrooms and diced tomato.

Sauté for 2 minutes.

Return the sliced chicken to the pan with the mushrooms and tomato.

In a small bowl, mix together the mustard, honey, and cream.

Pour this mixture over the chicken in the pan.

Cook for 5 minutes over medium heat, allowing the sauce to thicken slightly and coat the chicken.

Toss in the cooked linguine, ensuring it is well coated with the sauce.

Serve hot and enjoy!

In a mixing bowl, combine the yogurt, crushed garlic cloves, chopped ginger, grated onion, chili powder, ground coriander, and salt.

Mix well to make the marinade.

Add the chicken breast cubes to the marinade, ensuring they are evenly coated.

Cover the bowl and chill in the refrigerator for at least 6 hours or overnight.

Preheat the broiler or grill.

Thread the marinated chicken cubes onto skewers or arrange them on a broiler pan.

Broil or grill the chicken for 5 to 8 minutes, turning occasionally, until they are cooked through and have a slight char on the edges.

Garnish the cooked chicken tikka with thinly sliced onion rings, tomato slices, and chopped fresh coriander leaves.

Serve hot and enjoy!

Preheat a skillet over medium heat.

Once hot, add butter or margarine and allow it to melt.

Place the chicken pieces into the skillet and brown them on both sides.

Season with salt and pepper.

Once browned, remove the chicken from the skillet and set aside.

Reduce the heat to low and add the instant rice to the skillet.

Stir to coat the rice with the melted butter.

In a separate bowl, combine the condensed cream of chicken soup, water, and chicken bouillon crystals or cube.

Mix well.

Pour half of the soup mixture over the rice in the skillet.

Place the browned chicken pieces back into the skillet on top of the rice.

Pour the remaining soup mixture over the chicken.

Cover the skillet with a lid and simmer for 35 to 40 minutes, or until the chicken is cooked through and the rice is tender.

Serve hot and enjoy!