Other recipes in this category
  • Chicken Tetrazzini
    5 c. cooked cubed boneless chicken
    breast
    2 c. sour cream
    7 oz. pkg. skinners ready cut
    spaghetti
    2 cans cream chicken soup undiluted
    8 oz. can mushroom pieces drained
    1 stick oleo melted
    White pepper to taste
    1 c. grated (freshly) Parmesan cheese
    Combine all ingredients except cheese. It is not necessary to cook pasta provided you put the ingredients together a half a day before baking. Place mix in 13 x 9 inch casserole (greased). Can be frozen. When ready to bake sprinkle cheese over top. Bake at 350 degrees for 25-30 minutes or until bubbly. Serves 12.
  • Chicken Paprika
    5 lb. chicken pieces
    3 tbsp. butter
    3 tbsp. oil
    1 1/2 c. finely chopped onion
    3-4 tsp. sweet Hungarian paprika
    4 tsp. chicken bouillon (4 cubes)
    3-4 c. water (just to cover)
    2 tbsp. flour mixed with 2 c. sour
    cream
    Boil butter oil onion paprika bouillon and water in a heavy pot add chicken. Simmer covered until tender. Remove chicken then bone and skin. Add flour and sour cream mixture and chicken. Don t boil again. Serve with cooked rice. Makes 6 servings.
  • Garlic Chicken
    1 bottle olive oil
    2-3 cloves of garlic
    Whole chicken cut up or 5 breasts
    6 potatoes peeled and sliced thin
    Salt and pepper
    Preheat oven to 450 degrees. Pour olive oil in 13 x 9 inch pan. Add garlic cloves. Bake cloves until they pop. Add sliced potatoes and chicken pieces. Lower oven to 400 degrees and bake 45 minutes. Turn chicken after 30 minutes. Season to taste with salt and pepper.
  • Chicken Saronno
    6 chicken breasts boned skinned and
    halved
    Salt
    Pepper
    Garlic powder
    Curry powder
    Flour
    1/4 c. butter or margarine
    1/2 lb. fresh mushrooms thickly
    sliced
    1/4 c. Amaretto di Saronno
    Grated rind and juice of 1 lemon
    1 1/2 c. chicken broth
    1 tbsp. cornstarch
    Patty shells
    Cut chicken into 1 wide strips. Sprinkle with salt pepper garlic powder and curry powder. Roll strips in flour. Heat butter or margarine in a large skillet. Brown chicken pieces on all sides. Add mushrooms Amaretto di Saronno grated rind and juice. Simmer 5 minutes. Mix chicken broth and cornstarch. Stir mixture into skillet. Stir over low heat until mixture bubbles and thickens. Season to taste with salt if necessary. Spoon mixture into patty shell. Garnish with parsley and diced tomato if desired. Makes 6 servings.
  • Chicken Breasts In Cream Sauce
    4 chicken breasts halves boned and
    skinned and rinsed
    1/4 c. flour
    1/2 tsp. salt
    1/2 tsp. pepper
    2 tbsp. butter
    2 tbsp. vegetable oil
    1/4 lb. mushrooms sliced
    3/4 tbsp. garlic chopped
    1 green onion chopped
    1. Add salt pepper and flour. 2. Dredge chicken breasts in seasoned flour mix shake excess off. 3. Add butter and vegetable oil to saute pan cook on medium heat. 4. Cook chicken breasts for 2 1/2 minutes on each side. 5. Add mushrooms garlic - cook for approximately 1 more minute until chicken is almost done add chopped onion. 6. Drain fat from pan and set aside. Approximately 4 servings.