Chicken Artichoke Casserole

Another great chicken recipe to try...with artichoke casserole.... nice !
Ingredients:

* 4 chicken breast halves, boneless, skinned
* 4 tablespoons butter
* 8 ounces sliced fresh mushrooms
* 1 jar (14oz) marinated artichokes, drained
* 2 tablespoons flour
* 1 1/2 cups chicken broth

Preparation:
In a skillet, brown chicken lightly in the butter. Transfer the chicken to a baking dish. Add
mushrooms to skillet and saute for a few minutes, until lightly browned; remove and spoon over the chicken pieces. Place drained artichoke hearts on the chicken pieces. Add flour to the remaining butter and stir to blend. Add broth and cook until thickened; pour over chicken. Bake the casserole at 350 degrees for about 45 minutes. This great chicken recipe with artichoke casserole is ready to serve....what a great tasting recipe !

skillet-chicken-with-apricot

Dijon Chicken Breast

Another great chicken recipe...Dijon. !

Ingredients:

* 1 tablespoon butter
* 1 tablespoon olive oil
* 6 boneless chicken breast halves
* 1 cup sour cream
* 1/3 cup milk
* 2 tablespoons Dijon mustard
* 3 or 4 green onions, chopped, about 1/4 to 1/2 cup

Preparation:
In large skillet over medium, melt butter with olive oil until it begins to sizzle; add chicken
breasts. Cook over medium high heat, turning once, for about 15 minutes or until chicken is browned and fork tender. Remove chicken from skillet; set aside. In the same skillet add sour cream, milk, and Dijon mustard. Continue cooking, stirring constantly, until sauce is smooth and heated through. Serve sauce over chicken; sprinkle with green onions.
The chicken recipe of breast is ready to serve....nice taste of chicken breasts ! Enjoy !

chicken-breast-on-rice

Skillet Chicken with Apricot

Try this nice chicken recipe...the Skillet Chicken with Apricot...great one !

Ingredients:

* 1 scant tablespoon butter
* 1 cup diced apricots (about 4 apricots)
* 4 boneless chicken breast halves, or 1 pound chicken tenders
* salt and pepper
* juice and zest of 1/2 lime or small lemon
* 4 green onions
* 2 to 4 tablespoons minced green chile pepper, such as poblano or Anaheim
* 1/2 cup dry white wine
* 2 tablespoons brown sugar, packed

Preparation:
In a large skillet, melt butter over medium-low heat. Add diced apricots and cook, stirring, for 5
minutes. Pour apricots into a bowl and set aside.Put chicken breast halves between sheets of plastic wrap. Gently pound to flatten and to thin slightly. If using chicken tenders, it isn't necessary to flatten. Heat olive oil in the skillet over medium heat; add chicken pieces. Sauté for 4 minutes; turn and sauté for another 3 to 4 minutes, or until chicken is cooked through. Remove to a plate and set aside.

Slice the green onions, separating the green and the white. Set about 2 tablespoons of the green
aside to use for garnish. Put the remaining sliced green onion in the skillet, along with the green
chile pepper. Stir over medium heat for about 1 minute. Add lime juice and zest, white wine, and
brown sugar. Stir to combine and let simmer for about 5 minutes, or until reduced by about 1/2.
Stir in apricots and add chicken back to the skillet. Turn chicken to coat with the apricot mixture; cover and simmer for 1 minute, or until hot. The great chicken recipe with apricot is ready to serve...enjoy this nice chicken taste !

baked-chicken-with-ham

Chicken Breast on Rice

Try this chicken recipe...its recommended !

Ingredients:

* 4 boneless chicken breast halves, skin removed
* 1 can (10 1/2 ounces) cream of mushroom soup
* 1 soup can half-and-half or milk
* 1 can (4 ounces) mushroom pieces, with liquid
* 3/4 cup uncooked long-grain white rice
* 1/4 teaspoon garlic powder
* 1 envelope dry onion soup mix, divided
* 1/2 teaspoon dried thyme
* 2 tablespoons grated Parmesan cheese

Preparation:
Wash chicken breasts and pat dry; set aside. Combine soup with half and half. Reserve 1/2 cup of mixture for later. Mix remaining soup mixture with rice, garlic powder and half of the dry onion soup mix (about 1/4 cup). Mix well and pour into a baking dish. Place chicken breasts on rice mixture. Combine reserved soup mixture with undrained mushrooms. Pour over chicken breasts. Sprinkle with remaining dry onion soup mix, thyme, and Parmesan cheese. Cover tightly with foil and bake in a 350° oven for 1 hour. Remove foil and continue baking for 15 to 20 minutes longer, or until chicken is tender and liquid is absorbed. The chicken recipe is ready to serve you...amazing taste of chicken.! Nice !

chicken-cordon-bleu

Baked Chicken with Ham

Try this chicken recipe with ham...a must try !

Ingredients:

* 6 chicken breast halves
* salt and pepper
* 1/4 cup butter
* 6 to 8 ounces sliced mushrooms
* 1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of chicken soup
* 3/4 cup dry white wine
* 1 can (5 ounces) water chestnuts, drained, sliced
* 2 tablespoons chopped green bell pepper
* 1/4 teaspoon leaf thyme, crushed
* 1/4 teaspoon leaf basil

Preparation:
Wash chicken and pat dry; sprinkle with salt and pepper. Heat butter in a large skillet over medium-low heat; cook chicken slowly until browned, turning to brown both sides. Remove chicken pieces to an 11x7 or 13x9-inch baking dish. Add mushrooms to the skillet and sauté until tender. Add soup to skillet then slowly stir in wine. Add remaining ingredients and bring to a boil. Pour sauce over
chicken. Cover baking dish with foil and bake at 350° for 25 to 30 minutes. Uncover and bake 20 to 25 minutes longer, until chicken is tender and juices run clear. Serve with hot cooked rice or noodles. The chicken recipe is ready to serve....great tasty baked chicken.Enjoy it !

arroz-con-pollo

Chicken Casserole

Try this chicken recipe.. casserole....nice and recommended !

INGREDIENTS

* 1 (5 ounce) can chicken chunks, drained
* 1 (4 ounce) can diced green chiles
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 2 cups shredded Cheddar cheese
* 2 tablespoons dried minced onion
* salt and pepper to taste
* 1 1/4 cups water
* 2 cups instant rice

DIRECTIONS

1. In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and
pour the mixture into a microwave safe 9x13 inch casserole dish.
2. Add the rice. The mixture should be the consistency of soupy pancake batter.
3. Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). Serve with mexicorn and green salad if desired. The chicken recipe is ready to serve ...nice taste !

Buffalo Chicken Wings

Try this amazing chicken wings recipe...great 1

INGREDIENTS

* 12 chicken wings, split and tips discarded
* 3 tablespoons butter, divided
* 1/4 cup all-purpose flour
* 1 tablespoon distilled white vinegar
* 3 teaspoons hot pepper sauce
* 1/4 teaspoon salt
* 1/2 cup blue cheese salad dressing


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. Coat chicken with
flour, shake off excess and place in dish.
3. Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. Drain on paper toweling.
4. In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt
and mix until well blended. Add chicken and toss until evenly coated with mixture. Serve with bleu cheese salad dressing.
The chicken wings recipe is ready to serve...great to fly taste !

Chicken Jambalaya

Another great chicken recipe to try...Jambalaya !

INGREDIENTS (Nutrition)

* 2 tablespoons butter
* 1/3 cup chopped celery
* 1/4 cup chopped onion
* 1/4 cup chopped green bell pepper
* 1 (14.5 ounce) can diced tomatoes
* 1 1/2 cups chicken broth
* 2/3 cup white rice
* 1 teaspoon dried thyme
* 1/2 teaspoon garlic salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon hot pepper sauce
* 1 bay leaf
* 2 cups cooked, cubed chicken meat

DIRECTIONS

1. Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt,
ground black pepper, hot pepper sauce and bay leaf.
2. Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot...hmmm what an amazing taste of chicken..enjoy !

Ham & Chicken Lasaga

Try this great chicken & ham lasagna recipe...amazing !

INGREDIENTS (Nutrition)

* 1/4 cup butter
* 12 fresh mushrooms, sliced
* 1 medium onion, chopped
* 1 medium bell pepper, chopped
* 1/2 cup all-purpose flour
* 1 2/3 cups milk
* 24 1/2 ounces canned chicken broth
* 1 (16 ounce) package frozen broccoli florets, thawed and drained (optional)
* 2/3 cup shredded Parmesan cheese
* 1/2 teaspoon salt
* 1/2 teaspoon white pepper
* 1/4 teaspoon ground nutmeg
* 12 lasagna noodles, cooked and drained
* 2 cups cubed, cooked ham
* 2 cups cubed, cooked chicken
* 2 cups shredded Swiss cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 13x9-inch baking dish with non-stick cooking spray.
2. Heat butter in a skillet over medium heat. Stir in mushrooms, onion, and pepper. Cook until
soft and tender. Sprinkle flour over vegetables, and stir to coat. Stir in milk and chicken broth.
Cook until sauce thickens. Stir in broccoli, Parmesan, salt, pepper, and nutmeg. Cook until Parmesan is melted.
3. Layer baking dish with 1/4 sauce, 1/4 noodles, 1/4 ham, 1/4 chicken, and 1/4 Swiss.
Repeat layers 3 times. Cover with foil.
4. Bake in a preheated oven 35 to 40 minutes.

The chicken ham lasagna is ready to serve...great taste ! Enjoy !

Marinated Chicken

Try this great marinated chicken recipe....delicious !

INGREDIENTS

* 1/4 cup Dijon mustard
* 2 tablespoons fresh lemon juice
* 1 1/2 teaspoons Worcestershire sauce
* 1/2 teaspoon dried tarragon
* 1/4 teaspoon pepper
* 4 boneless, skinless chicken breast halves

DIRECTIONS

1. Combine the first five ingredients; spread onboth sides of chicken. Place chicken on plate.
Marinate at room temperature for 10-15 minutes orfor several hours in the refrigerator. Grill,
uncovered, over medium coals, turning once, for10-15 minutes or until juices run clear.
The marinated chicken is ready to serve....hmmmm what a great taste !