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    You are in: Home / Cookbooks / Chicken
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    312 recipes in

    Chicken

    « Previous 1 2 3 4 . . . 14 15 16 Next »
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    1 Reviews |  By I'mPat

    From Australian Diabetic Living a complete meal. Times are estimated but DO NOT inlude marinading time (2-4 hours). The recipe called for baby beetroot and charge leaves mix but a salad mix of leaves can be used. You could also replace the chicken with a firm white fish.

    Recipe #420317

    Metaxa is a Greek brandy, good chance you won't have it in your drinks cabinet and it's no problem to use another brandy. I have been using Spanish brandy the last few times I made this, but the Metaxa does have a different flavor. If I make this for the two of us I do cut down on the chicken but make the same amount of sauce and serve it with pasta. It is a rich sauce with a distinct flavor. If you should use tarragon as an herb, taste the herb first it can be very strong sometimes and you should use less.

    Recipe #61041

    3 Reviews |  By yooper

    Fast and easy, the lemony sauce really compliments the chicken. From the cookbook "Almost from Scratch" by Andrew Schloss.

    Recipe #72615

    This is a quick version without losing any flavor. Good for busy people.

    Recipe #86175

    2 Reviews |  By MigJ

    This is really easy and pretty darn good.

    Recipe #307991

    9 Reviews |  By I'mPat

    From our local/state paper. Posting here to share as it sounds good. At this stage times are estimated.

    Recipe #390344

    Poulet Sauté à la Paysanne Provençale; from a 1940s cookbook,Portrait of a Beloved French Cook, bringing us the ultimate bonne femme,Clementine — and her mouthwatering recipes. (with a few changes)

    Recipe #230863

    This is a yummy easy recipe. 1 breast is 4 pts. I often used the flash frozen breasts for this. I use 4 4oz breasts.

    Recipe #155442

    A simple supper or luncheon recipe that can be whipped up in a trice! Organic chicken breasts that are diced and then sautéed with fresh tarragon and crème fraiche with just a hint of lemon juice! This can be made in less than 15 minutes from prep to plate, making it an ideal recipe for busy bees or couch potatoes! I love this served with a simple selection of salad leaves and herbs dressed with a classic French dressing. Do try to use fresh tarragon, I have not tried this with dried, but imagine that it will not be as zingy and fresh. This is not necessarily a summer recipe, but my tarragon is in season at the moment, the sun is out and therein a recipe name was born! Bon appétit!

    Recipe #379531

    Lemon lovers, come on in! This is a fantastic, easy lemon chicken from Scoozi Restaurant in Chicago. Garlic, shallots and white wine accent this chicken; nice because there's not a lot to detract from the pure lemony taste. I find that there's not a ton of the sauce; if you wish to have extra to drizzle on veggies or whatever, I'd probably double the sauce ingredients. It's good with pasta or roasted potatoes and a nice green veggie.

    Recipe #112206

    This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!

    Recipe #137530

    Taste a little like a deli rotisserie chicken

    Recipe #339788

    My sister never liked frozen pot pies but she loves this one.

    Recipe #96843

    30 Reviews |  By Derf

    This is wonderful when peaches are fresh and in season, but canned peaches can be used when necessary.

    Recipe #40061

    one way to use those wonderful vine ripened tomatoes from the garden. MMMmmmm good!!! from Heart healthy cooking by Becel

    Recipe #39051

    12 Reviews |  By Derf

    Simple, quick week night supper. (I sometimes defrost 2 extra breast halves, leave them uncoated and cook with the coated chicken, for use in salads or sandwiches, or handy in the freezer)

    Recipe #46571

    I am dedicating this recipe to my taste tester who put up with, (and I think actually enjoyed) all of my trials and errors. This ones for you!

    Recipe #282903

    15 Reviews |  By Noo

    A very simple recipe for those who love balsamic vinegar.

    Recipe #333876

    9 Reviews |  By Rita~

    This chicken is filled with mushrooms, onions, spinach, and garlic. Serve with garlic mashed potatoes.

    Recipe #116475

    The lime and cilantro and a very fresh taste to this curry. I like it served over rice. A wok works well to make this in (of course, I think a wok works well to make everything in).

    Recipe #29920

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