1. Add salt, pepper and flour. 2. Dredge chicken breasts in seasoned flour mix, shake excess off. 3. Add butter and vegetable oil to saute pan, cook ...

Preparation Preheat oven to 375 degrees (200 C.). Pound chicken breasts to flatten; sprinkle with salt and pepper. Saute onion and celery in 3 tbsp ...

8 chicken breast halves, skinned amp; boned salt and pepper 1 cup packaged herb stuffing mix 1 egg, beaten 1 can cream of mushroom soup 1/4 cup ...

Preheat your oven to 350 degrees (175 C.). Lightly oil or spray a 13 x 9 baking pan/dish. Season the chicken breasts with salt and pepper and place ...

Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer potatoes on bottom; follow with a layer of onions and top with a ...

Put the chicken breasts in a shallow bowl. Mix garlic, salt, sugar, mustard, vinegar, and lime and lemon juices. Blend well. Whisk in olive oil and ...

In a large bowl, mix the wine, soy sauce and garlic powder. Add the chicken pieces, stir to coat, and marinate for 1 hour in the refrigerator. Drain ...

Arrange chicken in a shallow baking dish so that pieces do not overlap. Cover with mushrooms. Combine undiluted soup, sherry and sour cream, blending ...

Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and seasonings. Roll chicken breasts in sour cream mixture, place in bowl ...

Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted ...