LEMON - PARSLEY CHICKEN BREASTS RECIPE
2 whole chicken breasts, boned & skinned
1/3 c. white wine
1/3 c. lemon juice
2 cloves fresh minced garlic
3 tbsp. breadcrumbs
2 tbsp. olive oil
1/4 c. parsley, fresh
In a measuring cup, combine wine, lemon juice and garlic. Pound each breast until 1/4 inch thick and lightly coat with breadcrumbs. Heat olive oil in a large skillet and brown chicken, 5 minutes on each side. Stir wine mixture and pour over chicken in skillet. Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices.
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MARY’S CHICKEN DISH
6 pieces boneless breast of chicken
4 tbsp. olive oil
2 tbsp. butter
1 clove garlic
Breadcrumbs
2 eggs
1 bouillon cube
1 can chicken broth
6 slices of Mozzarella cheese
Dip boneless, skinless chicken breast in breadcrumbs and eggs. In a large skillet, heat olive oil, butter, garlic and melt bouillon cube. Make sure to put heat on low so oil doesn't burn. When oil is hot, brown chicken on both sides in oil, increase heat so chicken gets nice and brown on both sides, lower heat and add chicken broth. Simmer until hot. Add Mozzarella cheese to top chicken.
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NO - PEEK SKILLET CHICKEN
2 tbsp. olive or vegetable oil
2 1/2 to 3 lb. chicken, cut into serving pieces
1 (14 oz.) can whole tomatoes, peeled, undrained
1 (4 1/2 oz.) jar sliced mushrooms, drained
1 garlic clove, minced
1 env. Lipton Recipe Secrets onion soup mix
Hot cooked noodles
In a 12 inch skillet, heat oil and brown the chicken; drain. Stir in tomatoes, mushrooms and garlic combined with soup mix. Simmer covered for 45 minutes or until chicken is tender. Serve, if desired, over hot noodles. *Lipton Recipe Secrets beef mushroom soup mix would be a delicious substitute in this recipe.
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QUICK CHICKEN
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
5 lbs. cut up cooked chicken
1 pt. sour cream
1 pkg. Pepperidge Farm stuffing mix
Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking dish alternating with stuffing mix. Bake at 350 degrees for 1 hour.
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