Chicken recipes?

This is one of our favorite recipes. If you don't want to use hot Hungarian Paprika, you can use Sweet Hungarian Paprkia, just make sure it's Hungarian!





Chicken Paprikash





1 (2 to 3 pound) whole chicken, cut into


pieces (or 4 chicken breasts cut into thirds)


2 tablespoons olive oil


salt and pepper to taste


1 cup chopped onion


2 tablespoons Hungarian paprika (hot)


1/2 cup white wine


1/2 cup chicken broth


1 cup sour cream





In a 12 inch skillet, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside.





Add onion to skillet. Cook just until tender, but not brown. Stir in paprika. Return chicken to skillet, turning to coat with paprika/onion mixture. Add wine and broth. Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.





Boil skillet drippings until reduced to 1/2 cup liquid, about 3 minutes. Stir in 1 cup sour cream. Heat through. Serve chicken atop pasta if desired, and pour sauce over all.Chicken recipes?
Easy casserole: ';NO PEAK CHICKEN';


One can of cream of chicken soup, and a can of Cream of celery soup. mix in casserole with one soup can of milk and a soup can of long grain rice. Stir


Add 2-6 chicken breasts on top and sprinkle a package of Onion Soup mix on top of the chicken. Bake 1 hr 15 min


Its really good, add spices as needed or to your taste.Chicken recipes?
You can go to the aisle at your supermarket that sell soup, and find cream of chicken or another brand and follow the recipe on the back.


Or you can always buy bread crumbs and add flavoring to your liking to it and just dip your chicken breasts in that and add it in your frying pan, or in the oven.
Cream Cheese Chicken ----A nice variation to chicken. Great for special occasions.





PREP TIME 15 Min


COOK TIME 15 Min








INGREDIENTS


1 teaspoon butter


8 ounces fresh mushrooms, sliced


6 ounces cream cheese, softened


6 skinless, boneless chicken breast halves


1 cup brown sugar


1/2 cup Dijon mustard


1/2 cup chopped walnuts








DIRECTIONS


Preheat oven to 450 degrees F (230 degrees C).


Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.


Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.


Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear
Lemon Chicken Tenders








INGREDIENTS


1/2 teaspoon paprika


1/2 teaspoon salt


1/4 teaspoon pepper


3 large boneless, skinless chicken breasts, cut into 2-inch pieces


2 eggs, slightly beaten


1 cup Italian seasoned bread crumbs


1/2 cup sugar


1/2 cup lemon juice


1 1/2 teaspoons curry powder








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DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C).


In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.


Bake in preheated oven for 15 minutes, turning once.


In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.


Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.








NUTRITION INFORMATION


Servings Per Recipe: 4





Amount Per Serving





Calories: 443





Total Fat: 6.3g


Cholesterol: 205mg


Sodium: 864mg


Total Carbs: 48.6g


Dietary Fiber: 1.5g


Protein: 46.7g











Sweet Spicy Wings


INGREDIENTS


6 pounds chicken wings, separated at joints, tips discarded


1 1/2 cups Louisiana-style hot sauce


3/4 cup butter


1 cup honey


1 pinch garlic salt


1 pinch ground black pepper


1 teaspoon cayenne pepper, or to taste








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DIRECTIONS


Preheat an outdoor grill for high heat.


Lightly oil the grill grate. Grill the chicken 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to, but it is best when grilled.) Remove chicken to a large roasting pan.


In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the grilled chicken wings and stir to coat.


Note





The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.








NUTRITION INFORMATION


Servings Per Recipe: 12





Amount Per Serving





Calories: 356





Total Fat: 22.7g


Cholesterol: 79mg


Sodium: 932mg


Total Carbs: 23.9g


Dietary Fiber: 0.5g


Protein: 15.6g





Caramelized Baked Chicken


INGREDIENTS


3 pounds chicken wings


2 tablespoons olive oil


1/2 cup soy sauce


2 tablespoons ketchup


1 cup honey


1 clove garlic, minced


salt and pepper to taste








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DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C).


Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.


Bake in preheated oven for one hour, or until sauce is caramelized.








NUTRITION INFORMATION


Servings Per Recipe: 6





Amount Per Serving





Calories: 393





Total Fat: 15.6g


Cholesterol: 48mg


Sodium: 1327mg


Total Carbs: 49.9g


Dietary Fiber: 0.4g


Protein: 16.6g
This is a quick and easy meal!





Use left over chicken cut up or fresh!


(Cook chicken)


Add a bag of stir fry vegetables or I like to make this with


green pepper slices and onions slices


Add chicken, green pepper, onions then add after green peppers %26amp; onions are tender add stir fry vegetables cook together for about 5 to 10 minutes.


Then add a large jar of sweet sour sauce cook through intil heated .


Add this on top of cooked rice!


Very good and easy! Enjoy!!
Me too?
I buy boneless bags of breasts. I cut each piece into strips and marinate in buttermilk. I then coat them in a mixture of flour and Tony Cachere's seasoning. I fry them up in fresh hot oil til they float or seem done. They surely don't take all that long....





I salt them after right after they come out of the oil and are draining on paper towel.





I coat them in whatever I am in the mood for. Usually it is ';buffalo'; style sauce. Sometimes BBQ sauce sounds good.


And sometimes just plain.......
my fav is cream of mushroom casserole


all you need is:


1 lbs of chicken breast


1 can green beans


1 can cream of mushroom


1 cup of milk


large can of Frenches Onions (they are fried onions)





take chicken breasts cut in half,


mix cream of mushroom soup with 1 can of milk, and beans


i like pepper so i add a lot, place chicken in oven safe 9X9 dish,


mix in soup add 1 can of green beans, mix about half the Frenches onions into the dish with everything else.


cook about an hour on 350 then top casserole with the rest of Onions cook about 10-15 minutes and serve and enjoy!!!
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