Farmhouse Chicken Dinner Recipes

Steps:

• Mix flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package.
• Spoon rice onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
• Add Neufchatel and remaining broth to liquid remaining in skillet; cook on medium-high heat 5 min. or until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.

Steps:

• Marinade chicken in teriyaki sauce for 1 plus hours.
• Preheat oven to 400.
• Crush fried onions to small pieces. I use the back of a big spoon. Place in a bowl.
• Dip chicken in onions crumbs.
• Place chicken chicken on a sprayed cookie sheet.
• Bake for 20 minutes or until done.

Steps:

• Mix flour and pepper in shallow dish. Add chicken; toss lightly to evenly coat both sides with flour mixture, Shake off excess flour mixture.
• Heat dressing in a large nonstick skillet on medium heat. Add chicken, meatside down; cook 5-6 minutes or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 minutes or until carrots are tender and chicken is cooked through.
• Meanwhile, prepare rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from stew; place over rice; cover to keep warm.
• Add cream cheese spread and remaining broth to skillet; increase to high. Cook until cream cheese spread is melted and sauce is well blended, stirring occasionally. Reduce heat to medium-low; simmer 3-5 minutes or until sauce is slightly thickened, stirring occasionally, Spoon over chicken and vegetables; sprinkle with parsley.

Steps:

• Prepare stuffing mix according to package directions; set aside. Place the chicken in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the soup, milk, celery, onion, salt and pepper; pour over chicken. Top with stuffing. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Steps:

• In round 3 qt microwaveable glass casserole, combine the water, milk and maragarine. Microwave, uncovered, on high for 4 to 5 minutes until boiling.
• Gradually add pasta while stirring.
• Stir in contents of seasoning packet, frozen vegetables, chicken and basil.
• Microwave, uncovered, on high 14 to 15 minutes, stirring gently after 7 minutes. Sauce will be thin, but will thicken upon standing.
• Let stand 4 to 5 minutes or until desired consistency. Stir before serving.

Steps:

• Mix flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low 20 min. or until chicken is done (165 degrees F).
• Meanwhile, cook rice as directed on package; spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
• Add Neufchatel and remaining broth to skillet; cook on high heat until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In a large bowl, combine eggs and milk. Add the corn, soft bread crumbs, onion, mustard, salt and beef. , Transfer to a greased 9-in. square baking dish. Toss dry bread crumbs with butter; sprinkle over meat mixture. Bake, uncovered, at 350° for 30 minutes or until golden brown. Sprinkle with parsley if desired.

Steps:

• Rinse chicken and pat dry with paper towels.
• Season with salt and pepper.
• Heat oil over medium-high heat and add chicken and garlic (yes the whole cloves).
• Cook chicken until just brown on each side, turning once.
• Slowly add the 1/2 cup wine or broth, the 1/2 cup broth, lemon juice, basil and oregano.
• Cover and simmer for 6 to 8 minutes or until chicken is tender and no longer pink.
• Transfer chicken and garlic to a warm serving platter; and keep warm.
• In small bowl, stir together the flour and 2 tablespoons wine or broth.
• Stir in a couple of tablespoons of hot pan juices.
• Stir this mixture into remaining juices in pan.
• Bring to a boil.
• Cook and stir for 1 minute.
• Spoon over chicken.