Chicke Recipes

Everyone in my family loves this one:It's called Chicken Scampi. Take some bonless skinless chicken br3asts and fry them in a lot of butter until they are brown. While they are frying I usually throw a lot of garlic powder on top of them and maybe some onion powder. Once they are brown and cooked, you need to pour some cream of chicken soup on top of them. I use a big can because it makes more sauce but use enough to definitely cover the tops of the chicken. Then mix that in with 1/4 cup of water and 2 tablespoons of lemon juice. Mix all of that together and then cover the pan and let simmer for about 10-15 minutes. Keep a good watch so that the sauce does not stick to the pan. If you like a garlic taste you can also add more garlic powder to the soup mix while it is simmering. I usually serve the chicken on a bed of white rice and use a lot of the sauce as a gravy. Plus don't forget to add a vegetable!I hope you enjoy.

one of my favorites for summer when i dont want to heat up the house and dont like messing with the grill is get out the handy crock pot. i throw the chicken in with bbq and let it cook all day then shred it up and have sandwhiches out of it. it is easy , quick, doesnt heat up the house, its really good too. the bbq is all in the chicken. i also love chicken salad easy , quick, and cold great for summer, we do alot of fry the chicken with onions and peppers and then cheese and tortillas too. soup of course fried , baked, and grilled with different seasonings we will do stuffed sometimes. when i fry mine i use a mix of flour , instant mash potatoes, and then seanings it gives it a different texture and tase, it is relly good. i know what you mean though i get tired of chicken too but its that or hot dogs cause of the price of food.

Chicken with Sweet Peas 2 cups flour, 1 teaspoon salt, 1/4 teaspoon pepper 1 2- to 3-pound chicken, cut into serving pieces 1/2 cup butter, 1/4 cup cooking oil 2 carrots, cut into 1 1/2-inch pieces 1 bay leaf, 1/4 teaspoon oregano 1 bunch leeks, chopped 4 cups chicken or beef broth 3 potatoes, quartered 1 cup green peas (frozen or canned) Mix flour, salt and pepper in a plastic bag. Drop chicken pieces into bag and shake to coat each piece. Melt butter and heat oil in a skillet. Fry coated chicken in butter-oil mixture until golden brown. Add carrots, bay leaf, oregano and leeks. Add chicken or beef broth and cook untilchicken is almost tender. Add potatoes and green peas and continue to cook until chicken, potatoes and peas are tender. Serve hot.