Brown the chicken in oil. In a saucepan, add flour and salt to butter. Stir in chicken broth and cook until thick. Remove from heat, add cream and Tabasco.
Place asparagus in the bottom of a 9x13" casserole.
Arrange the chicken on top of the aspragus.
Pour sauce over the chicken and asparagus.
Sprinkle with parmesan cheese.
Bake at 350^ for 45 minutes.
Biscuit Crust
In a saucepan bring broth to a boil. Add carrots, potatoes, and celery, and simmer for 10-15 minutes, or until veggies are tender.
Transfer veggies to a bowl, reserving the broth, and add the chicken to the bowl. In another saucepan, cook the onion in the butter over mod-low heat, stirring, until it is softened. Add flour and cook the roux, stirring, for 3 minutes. Add 3 cups of broth (whisking).
Bring mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in nutmeg, parsley, and salt and pepper to taste. Pour the sauce over the chicken and veggies. Stir the mixture gently, until it is just combined. Transfer the mixture to a 2-qt. baking dish.
Into a bowl, sift together the flour, baking powder, baking soda, and salt. Add the butter and shortening and blend the mixture until it resembles meal. Add the cheese and toss. Break egg into a measuring cup and add buttermilk to it so that the total volume is 1/2 cup. Beat with a fork. Add to the flour mixture, stirring until the mixture just forms dough. Gather dough into a ball and, on a floured surface, pat it out 1/2-inch thick. Cut as many rounds as possible using a 2-inch fluted biscuit cutter, dipped in flour. Gather the scraps and pat and cut again.
Arrange the rounds on the chicken mixture. Beat the egg yolk with the milk and brush the tops of the biscuits with the wash. Prick biscuits with a fork.
Bake in the middle of a preheated 450f oven for 15-25 minutes, or until biscuits are puffed and golden, and the filling is bubbling.
Preheat oven to 350^. In skillet, poach the chicken breasts until tender. Set aside. Melt 4 tablespoons of butter in skillet. Stir in flour and cook for 3 minutes. Slowly add cream and chicken stock, stirring until smooth and thickened. Season with salt, pepper, Parmesan cheese and herbs. Set aside.
Saute mushrooms in remaining 2 tablespoons butter. Place the chicken in a 2 quart casserole and top with mushrooms. Sprinkle with salt and pepper. Pour sauce over and bake, uncovered, for 25 minutes. Remove from oven. Sprinkle with almonds. Return to oven for 10 minutes.
Peel and slice 1 or 2 avocados lengthwise. Place over casserole before serving.
Step 1:
Combine flour, salt, and pepper in a plastic bag. Add chicken pieces; toss to coat.
Step 2:
Brown chicken in a 12-inch skillet in the hot oil. Drain off fat. Place onion slices on top of the chicken.
Step 3:
Combine remaining ingredients; pour over chicken and onions. Cover and cook over low heat for 35 to 40 minutes or till chicken is tender. Remove chicken to platter. Remove and discard bay leaf. Skim any fat from sauce; serve sauce with chicken.
Makes 6 servings.
Combine milk, honey & hot pepper sauce. Add chicken strips & marinate at least 10 minutes.
Combine cornflakes, ginger, thyme, tarragon & cayenne. Dip the chicken strips into the cornflake mixture.
Place the chicken on a jelly roll pan sprayed with Pam. Bake
at 400 F for 10 - 15 minutes until crispy. Serve with blue cheese
dressing, if desired.
Combine all ingredients except chicken; brush 1/2 sauce over chicken.
Bake at 350 deg. for 1 hour or until thoroughly cooked, brushing occasionally with remaining sauce.
by Suzy De Loa
Put vegetables in crock pot.
Place Chicken on top.
Sprinkle with bullion and seasonings, add 1/4 cup water, cook on low 8 hours.
This is much like a delicious roasted chicken.
Cut onions quite fine and saute in margarine (200 degrees in electric skillet).
Add the chicken and sprinkle with paprika and salt. Stir up. Gradually add water, Cover mixture and cook until chicken is tender, about 1 hour (200-250 degrees in electric skillet). If mixture is too thick dilute with more water.
Just before serving, add sour cream to taste to sauce. Pour sauce over chicken... serve over rice.
Place rice in bottom of 9x13" pan.
Salt and pepper chicken pieces.
Place on top of rice.
Sprinkle 1 package onion soup mix on top of chicken.
Spoon 2 cups of water over top. (if desired, sprinkle green pepper over all)
Cover with foil.
Bake at 450 for 20 minutes. Reduce to 350 and bake for 1 hour.
Saute onion in margarine; stir in flour, salt and pepper. Drain mushrooms, reserving liquid; add water to make 1/2 cup liquid.
Gradually stir into flour mixture in skillet.
Blend in milk until smooth. Add mushrooms.
Cook and stir over medium heat until sauce begins to thicken.
Arrange a layer of chicken with the broccoli spears on top in a 9x13 baking dish.
Pour sauce over chicken and broccoli...Top with chesse...Bake at 375 degrees for 20 minutes...Let sit 15 minutes before serving.
Heat oil in large skillet over medium-high heat. Add chicken, onions, and garlic, cook stirring frequently until chicken is golden brown and cooked through, about 10 minutes.
In saucepan stir together cornstarch and chicken broth stirring constantly. Bring to boil over medium heat; boil one minute.
Stir in 1 cup of the cheese, salad dressing, sour cream, chilies, 1/4 cup of the olives and cilantro until smooth.
Remove 1 cup sauce and stir into chicken mixture. Spoon 2 tbsp chicken mixture into each tortilla; roll to enclose.
Place tortilla seam side down in a 13x9 baking pan. Spoon over remaining sauce. Top with remaining cheese and olives.
Bake at 350' for 25 minutes or until thoroughly heated.
Cook chicken, cool and debone.
Place meat in bottom of baking dish and spread Veg-All over chicken.
Heat butter and cream of chicken; add can of chicken broth and juice, mix well.
Pour over chicken and vegetables.
Mix bisquick and milk; pour over top. Bake at 425' until golden brown.
Cut each thigh in half. Soak the saffron in hot water for 15 minutes, then mix with the remaining marinade ingredients.
Spoon over the chicken, then turn to coat evenly. Marinate for at least four hours, and up to 24 hours.
Mix together the basting ingredients.
Thread the chicken onto brochettes or wooden skewers, brushing off excess marinade, but leaving them lightly coated. Grill close to the charcoal, turning and basting, for about eight minutes, until the chicken is just cooked through but still juicy.
Serve immediately on a bed of herbs, with the warm bread and lime wedges.
In a large roasting pan, place chicken and sprinkle with salt, pepper, nutmeg, tarragon, thyme and Accent on outside (rub all over skin), and inside of cavity.
Squeeze juice from orange and lemon all over chicken. After all
juice has been extracted from the fruit, place all (including the apple, rosemary, garlic, onion and carrot) into the cavity of the chicken.
Roast chicken on about 400 degrees for about 1-1/2 hours or until chicken is done.
After cooking has completed, remove all ingredients from the cavity of the chicken and place under the broiler until the chicken is golden brown.
Place each chicken breast half on a sheet of waxed paper, flatten to 1/4
inch thickness, using rolling pin or mallet.
Place half the swiss and ham in the center of each piece. Fold ends and roll up starting with long side-secure with toothpicks. Combine egg and milk, mixing well, set aside.
Combine breadcrumbs, 1/4 cup flour, parmesan, salt and pepper-mix well.
Dredge chicken rolls in 3 tablespoons flour, dip in egg
mix, coat well with breadcrumb mix. Cover and chill at least 30 minutes.
Melt butter in heavy skillet, brown rolls on all sides, lower heat, cover
and simmer 5 minutes.
Remove chicken from pan, reserve drippings.
Saute mushrooms in drippings until tender, add wine. Cook on medium heat, stirring constantly until mixture decreased by half. Add chicken and
simmer 1 to 2 minutes.
Put chipped beef on bottom of 9" x 13" pan.
Wrap each piece of chicken in a slice of bacon.
Lay chicken over beef.
Mix soup and sour cream ... spread over chicken.
Bake at 275 degrees, covered for 3 hours ... uncover and bake for another 1/2 hour.
Serve this with rice. Put the rice on the plate first, and then
put the chicken/beef/sauce on the rice. However, spinach pasta is also good, and lends some color.
Cut chicken into frying pieces.Add salt and pepper to chicken. Set aside for 15 minutes. Mix cream, water, eggs and beat. Pour cream mixture over chicken and allow to soak for 1 hour. Add papriki to flour, then roll chivken in flour. Melt bacon fat, shortening and butter in skillet. Drop chicken in hot grease and fry on medium heat until golden brown.
Rub 1 teaspoon salt and 1/2 teaspoon pepper over chicken inside and out. Melt butter, add bread crumbs and cook 3-5 minutes. Add celery, onions, parsley, olives, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Stir mixture and cook until vegetables are slightly wilted. Add 1/2 cup peach nectar. Remove from heat and use mixture to stuff hen. Pour remaining nectar over chicken. Bake uncovered 15 minutes or until chicken is brown. Cover and bake at 350 degrees for 2-1/2 hours or until chicken is tender. Baste as chicken cooks.
Mix all the ingredients together. (Add a pinch of baking soda if you use hot water.) Add plain flour until the right consistency (somewhat stiff - stiff enough to roll out well) is reached. Roll the dough out very thin and cut into strips. You can either cook them now or freeze them for later. (I find they cook better if frozen first.)
Cook fatty chicken in seasoned water. (I add a little salt, black pepper, garlic, and a pinch of rosemary. Experiment to find what you like best.) Remove the chicken from the bone then add it back into the pot. (I use chicken thighs and actually almost mince the chicken.) Return the chicken mixture to boiling and add dumplings one at a time until desired amount/consistency.
Mama Sullivan says this recipe makes at least a half a gallon.
Recipe sent by Becky Sullivan
In large pot cover chicken with water. Add celery, pepper and onion. Boil until chicken is tender. Remove chicken and vegetables from broth. Debone chicken. Mix rice, bread, crackers and eggs with 5-1/2 cups broth. Add mustard, mayonnaise, relish, salt, pepper and sage. Mix well and add chicken. Bake at 400 degrees for about 40 minutes. Additional broth may be added if dressing seems too dry.
Preheat oven to 400. Lighlty grease a 9x15 baking dish. In a shallow bowl, combine butter with the mustard. In another shallow bowl, blend together bread crumbs, cheese, parsley and basil. Dip chicken pieces first into the mustard mixture, and then coat with the bread crumb mixture. Place skin side up in the baking dish. Bake, uncovered, for 45 minutes.