The Brides Chicken Recipes

Steps:

• Sprinkle the chicken with salt and pepper. Melt 1/4 cup of butter in a large skillet over medium-high heat. Add the chicken, and cook 4 minutes on each side or until browned. Transfer to a 13 x 9 x 2 inch baking dish, reserving the drippings in the skillet.
• Add the remaining 1/4 cup butter to the skillet. Cook over medium-high heat until the butter melts; add the mushrooms, and saute until tender. Remove the mushrooms from the skillet, reserving the drippings in the skillet.
• Place the mushrooms and halved artichoke hearts on top of the chicken. Sprinkle with the crushed tarragon.
• Preheat the oven to 375 degrees.
• Add flour to the drippings in the skillet, stirring until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Remove from the heat, and stir in sherry.
• Pour the sauce over the chicken. Sprinkle with parsley. Bake, uncovered, at 375 degrees for 45 minutes or until the chicken is done.

Steps:

• heat oil in large pan over medium-high heat and saute onions until they turn dark brown. mix the garlic, cayenne, turmeric, and cumin with 1 TB water to make a thick paste. add browned onions and saute for 5 minute add tomatoes and stir constantly over medium heat until tomatoes start to break up, about 2 min, making sure mixture doesn't scorch.
• add chicken and mix to coat with spices. stir over medium heat for 10 minute add remaining 1 c water and salt and bring to boil. lower heat and simmer, uncovered, until chicken is cooked through, about 30 minute add vinegar and sugar, simmer for 1 min, and then taste. adjust salt, sugar, and vinegar if desired. this curry should be sweet and sour and spicy-hot.
• serve hot.

Steps:

• Pre-heat oven to 350°F
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in dressing, buffalo wing sauce and water until blended. Stir in chicken and cheese.
• Spread chicken mixture in an ungreased 1-quart baking dish or 9-inch pie plate.
• Cover with foil.
• Bake 30 to 35 minutes or until hot and bubbly.
• Stir; top with onions.
• Serve hot with crackers or celery sticks.

Steps:

• Heat the oil in a large pan over medium-high heat and saute the onions until they turn dark brown.
• Mix the garlic, cayenne, turmeric, and cumin with 1 Tablespoon water to make a thick paste.
• Add the paste to the onions and saute for 5 minutes.
• Add the tomates and stir constantly over medium head until the tomatoes start to break up, about 2 minutes. Avoid scorching.
• Add the chicken and mix to coat with the spices.
• Stir over medium heat for 10 minutes.
• Add 1 cup water and the salt and bring mixture to a boil.
• Lower heat and simmer, uncovered, until the chicken is cooked through, about 30 minutes.
• Add the vinegar and sugar, simmer for 1 minute, then taste--adjust sugar, salt, and vinegar as necessary.