Dinner, Poultry, Recipes
Ingredients2 1/2 to 3 lb. chicken, cut up
2 or 2 1/2 c. flour
Salt and pepper to taste
1 stick margarine
2 cans cream of chicken soup (use 1
can cream of chicken, 1 can cream
of mushroom)
2 or 3 cans water
1 pan, 9 x 13 x 2
Preparation:
Melt margarine in pan in oven at 350 degrees. Set aside. Salt, pepper and flour chicken. Put in pan. Put soup over chicken with spoon. Sprinkle black pepper on chicken and add 2 cans of water in pan. Cook at 350 degrees for 1 hour or until done. (If gravy gets thick add more water). NOTE: Gravy is good with creamed potatoes.
Dinner, Poultry, Recipes
Ingredients10-12 pieces chicken of your choice with skin
1 lg. box fresh mushrooms, sliced
2 lg. onions, sliced thin
Flour to coat chicken
Salt and pepper to taste
1 c. oil
1 pt. heavy cream
1 1/2 c. water
Preparation:
In Dutch oven, heat oil; dredge chicken pieces in flour; brown on both sides (but do not cook through). Remove chicken when brown and then brown the rest. Place chicken back in Dutch oven and put sliced onions and mushrooms over chicken. Salt and pepper to taste and add 1 1/2 cups water. Cook for 30 minutes or until done. Remove from heat and add heavy cream (do not stir) and cover. Let set for 5 minutes and stir. Serve with potatoes, rice or pasta.
Dinner, Poultry, Recipes
Ingredients4 chicken breasts
1 lg. onion, sliced
1 lg. green pepper, sliced
1 c. Alpine Lace shredded Mozzarella cheese
1 tbsp. fat free honey Dijon dressing
Preparation:
Bake chicken breasts for 40 minutes at 325 degrees. At the same time, bake onion, green pepper and dressing in foil. Remove chicken and place in casserole dish. Top chicken with onion mixture. Sprinkle cheese on top of onion mixture. Bake uncovered an additional 15 minutes
