This is a delicious all-purpose dry seasoning that is good in spaghetti sauce, chicken and dumplings, in pasta salads, or sprinkled on fresh, ripe sliced tomatoes. It also makes a good Italian Salad Dressing for salads or marinade. Omit salt if you like.
Picatta has never been simpler to make. Using cubed chicken makes it easy, economical, and diner friendly. This recipe is great served over pasta along with some garlic bread for a wonderfully elegant dinner. You can use veal or shrimp in place of the chicken if you like.
Comforting Chicken a la King has a thick and creamy sauce that's perfect over biscuits. “I've been making this for 45 years, It's a wonderful way to create a quick lunch or dinner with leftover chicken.
I love this meal for it's ease and down home goodness. You can make this one dish meal in less than 30 minutes. It's pretty too! You could substitute chopped carrots for the red pepper if you'd prefer. It reminds me of chicken pot pie without the 'pie'. Comfort! It makes A LOT so you can serve half of it and freeze the other half for a quick dinner some other night. From Simple & Delicious courtesy of Danette Forbes. *NOTE: this recipe does not include many spices, etc.. It is meant to be a comfort food type of recipe. If you enjoy spice, go ahead and throw some in!! This recipe is also versatile in terms of what veggies you like. Have fun with it. :)
A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.
I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
I made this up one day when I had a lot of leftover chicken and didn't want to just waste it. It is one of my families favorite dinners and we have it often. You can use either Cream of Mushroom or Cream of Chicken soup. I also sometimes add a small jar of sliced mushrooms.
Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Crispy Chicken--you can take it!! FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much. I'm not saying it tastes like KFC--only that you won't be doing business with them anymore.
This is perfect for those nights you need a quick dinner or when you have the desire for yummy chinese (minus the grease!) I serve this over a bed of basmati rice and steamed broccoli. So far everyone who has eaten this meal has told me that I MUST blog it so ta-da! I hope you and your family enjoy as much as me and mine do.
For more yummy recipes be sure to check out my blog: http://organicfitandhealthy.blogspot.com
This is a recipe from the Luau restaurant in Memphis TN from the 60's&70's. The Luau was a polynesian restraunt with a tropical themed decor. Think Mai Tai's and cheesy Hawaiian boxed in music. But to us Memphians and the yearly prom goers, it was an escape! Anyway this dish is easy and so soul satisfying.