Boil butter, oil, onion, paprika, bouillon and water in a heavy pot, add chicken. Simmer covered until tender. Remove chicken, then bone and skin. ...

Saute onion in margarine until golden; blend in paprika. Add chicken, brown well. Dissolve bouillon cube in hot water, add to skillet with salt and ...

Cut chicken breasts into 3/4 inch cubes. In medium skillet, melt butter. Stir mustard, garlic, parsley, lemon juice in. Add chicken. Saute over ...

Soak skinless, boned chicken overnight. Cook about 1/2 hour over low coals; longer if done in the oven. Serve over rice. ...

Preheat oven to 350 degrees. Shake flour in Reynolds oven cooking bag. Place in 9x13 inch baking dish. Add gravy mix, garlic powder, and water. ...

Remove skin from chicken breasts and discard. Between two pieces of wax paper, flatten breasts with a wooden mallet until quite thin. Cut each into 2 ...

Remove bones and skin from chicken; cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix 1 tablespoon vegetable oil, the ...

Cut wings in half; cut tip and dispose. Mix all other ingredients and pour over chicken pieces. Marinate 7 to 8 hours in refrigerator, covered. ...

Cook all ingredients in saucepan until salt is dissolved and to a good rolling boil. Brush over chicken several times during barbecuing. ...

Cook sauce until thick over high heat, stirring constantly. Pour sauce over cooked chicken pieces. Serve hot. ...