Google Recipes Chicken

Steps:

• Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
• Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
• Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
• Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.

Steps:

• Pound chicken to flatten.
• Salt and pepper to taste.
• Dip chicken in egg; then in bread crumbs.
• Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
• Remove from skillet.
• To skillet add spaghetti sauce.
• Heat thoroughly.
• Add chicken.
• Place slices of mozzarella on top of chicken.
• Sprinkle with parmesan.
• Cover and cook until cheese is melted.
• Serve with a side of spaghetti. Optional, garnish with chopped parsley and more parmesan cheese.

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Steps:

• Cut and chop all vegetables and chicken before starting.
• Heat a large skillet over medium heat for 5-7 minutes.
• Add the sesame oil, canola oil and Thai red curry paste and saute for one minute.
• Add garlic and saute an additional minute.
• Add chicken and 1/4 cup of the soy sauce and saute until chicken is no longer pink, about 10.
• Remove mixture from pan and set aside and keep warm.
• In the emptied pan, combine the onion, cabbage, bell pepper and carrots. (you may need to add the cabbage a little at a time).
• Stir fry until cabbage begins to wilt.
• Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend.(You may want to serve the chicken mixture on top of the noodles instead of mixing the noodles into the chicken mixture.).
• Heat through.
• Serve with extra soy sauce if desired.
• Enjoy.

Steps:

• Heat oil in large pot, saute onions for 2 minutes.
• Add next 7 ingredients.
• Bring to a boil.
• Add potatoes, carrots, and chicken.
• Simmer until vegetables are done, about 30 minutes.
• Thicken with cornstarch if you like a thicker stew.

Steps:

• Place rice in roasting pan.
• Put chicken on top.
• Sprinkle with onion soup mix.
• Spoon cream of chicken soup over chicken and rice.
• Pour the water over ingredients in roaster.
• Sprinkle herbs from rice over the ingredients in roaster.
• Cover.
• Do not open or stir till cooking time is over.
• Bake at 325 degrees for 2- 2 1/2 hours OR Bake at 200 degrees for 4 hours.