Penzeys Butter Chicken Recipes

Steps:

• Preheat the oven to 350. Wash chicken and pat dry. Place on baking sheet and cook for 30 minutes or until tests done. While chicken is baking prepare sauce. Melt Ghee in large pan over medium high heat. Add the onion and cook until golden brown. Add the ginger, garlic, and peppers and cook for one minute before adding the tomato puree. Add curry powder, garam masala, cumin, chili powder and cook for 2-3 minutes. Reduce the heat to low, add the butter, and cook, stirring constantly, until butter is melted. Remove from heat, add yogurt, and stir until well mixed. Cover and set aside. Once chicken is done, cube or shred and place into a baking dish. Add the sauce and mix. Cover and bake at 350 for 15 minutes. Remove lid and bake for an additional 5 to 10 minutes. Sprinkle with cilantro, if desired. Serve with Rice

Steps:

• Cover chicken breasts with white wine, half of the shallots, French tarragon, fennel seeds, and olive oil.
• Heat on high and cover.
• When a simmer is reached, turn down to med-low.
• Shake pot so that chicken doesn't stick.
• Cook for 15 minutes, turning once.
• Cook pasta.
• Remove chicken to plates.
• Turn heat to high for 2- 3 minutes to reduce cooking liquid.
• Drain pasta and place on plates with chicken.
• Add other half of shallots to reduce liquid, and pour over plates.

Steps:

• Combine everything in a zip-lock bag and marinate in the refrigerator for 2-6 hours.
• Grill or cook in oven.
• If using oven; brown chicken in oven-proof pan and transfer pan to 350 degree Farenheit oven. Cook for 11-13 minutes.
• Enjoy!

Steps:

• Preheat oven to 375 degrees.
• Cream together the first three ingredients.
• Add eggs one at a time, mixing well after each addition.
• Add peanut butter, flour, baking soda, and salt. Mix well.
• Fold in the chocolate chips.
• Drop by the teaspoon onto ungreased cookie sheets.
• Bake at 375 degrees for 10-12 minutes.