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Thread: Main Dish

  1. #21
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    Default Smoked-goose-duck-chicken-

    SMOKED-GOOSE-DUCK-CHICKEN- 1 1/2 cup water 1 cup soy sauce 1/2 cup pineapple juce 1/2 cup dry sherry 1/4 cup sugar 1/4 salt 1 tsp. onion powder 2 garlic cloves, pressed 2tbsp. grated fresh ginger root. combine the ingredients. soke bird 24 hours. remove bird, pat dry . let air dry untill a glaze is on it. put bird on oiled racks in smoker foe 3 to 5 hours depending on the smoker (electic smoker= less time) will take 2 to 3 pans of chips. finnish in range at 300 deg F. or continue untill done in smoker... note if you have a real (non electric) smoker this entire process can take up to 48 hours... depending on the size of bird...
    Last edited by bluejake; 04-21-2007 at 01:38 PM.

  2. #22
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    Default Paddi's Casserole

    Paddi's Casserole

    1 lb skinless chicken breast cut into 1 inch pieces
    1/4 olive oil as needed
    1/4 cup mild curry gaham masala marinade (Essensia Brand)
    1 pkg. Healthy Harvest Rotini
    1 16 oz jar Sun-dried tomato alfredo
    3 ounces parmesan cheese
    1 cup riccotta cheese
    1 sm yellow squash sliced
    1 sm zuchini sliced
    1 red onion chopped finely
    1 lb asparagas spears ( top 4 inches)
    1/3 cup yellow bell pepper diced
    1 cup boccoli sliced
    1/2 cup fresh mushrooms sliced
    1 pkg Bordens Tuscany cheese medley with herbs
    1/4 cup Italian Herbed bread crumbs

    Marinate the cut up chicken in the curry sauce in plastic baggy for 30 min. Saute' in olive oil until tender. Boil the rotini until adante' and drain.
    Saute' veggies. Mix together and add alfredo sauce.
    To assemble: Sray 11x13 casserole dish with cooking srpay.
    Layor 1/2 chicken and alfredo and rotini mixture into casserole dish. Top with spoonfuls of riccotta cheese and then add 1/2 of other cheeses. Repeat. Top off with a layor of Italian herbed bread crumbs. Bake at 350 for 1 hour.

  3. #23
    AuCaDo Member Waynescustomleather's Avatar
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    Default Busy Saturday Old Fashioned Dutch Oven Chicken

    This one is great for a busy day of yard work and is easy easy easy, followed by an easy left over recipie.

    Busy Saturday Old Fashioned Dutch Oven Chicken

    Chicken, quartered
    8 Potatoes, quartered
    1-2 cans of vegetables of choice
    1 cup Water
    1 Tblsp Chicken Soup Base
    1 Tsp. Salt
    1/4 Tsp. Pepper
    1/8 Tsp. Cayenne Pepper


    Approx. 2 hours before you wish to eat place approx 30-35 coals of charcoal on a flat steel surface and light (I have a stainless steel pan that I place over my grill grate). Use a dutch oven with a lid that will hold coals and preferably with feet.
    In a well seasoned dutch oven place quartered potatoes, water, soup base. Season the chicken with Salt, Pepper and Cheyanne Pepper (or other seasoning you like), place chicken and other vegetables over the bed of potatoes. Line hot coals around the lid of the dutch oven (approx 15) and place the oven on the remaining coals, pushing the coals under the oven. Avoid the temptation of lifting the lid, allow to cook atleast 1 1/2 hours or whenever you are ready to eat. Note: Be sure to place oven out of the wind or place vented grill lid over dutch oven and coals.


    Sunday Worry Free Leftover Chicken & Biscuit Bake

    Left overs from Busy Saturday Old Fashioned Dutch Oven Chicken
    1/2 cup flour
    2 cups water
    1 can or fresh vegetables
    1 roll of refrigerator biscuits*


    If you have left overs, no worry, place entire oven in the refrigerater to cool, the next day bone remaining chicken, combine flour and water, mix well and pour over left overs, add another can of vegetables of choice if necessary. Place 1 roll of biscuits over the top of mixture. Cover and place in 350 degree oven for 45 minutes. Remove lid and bake for 10 minutes longer.

    *no biscuits on hand, you can use your instant buttermilk pancake mix. Reduce the water in the mix direction by 1/2, blend well and either spread over the leftover chicken mixture or lightly flour and roll out, use floured glass or biscuit cutter to form biscuits, arrange on top of chicken mixture touching each other

    Deb
    Alden, IA
    Last edited by littleroads; 04-23-2007 at 11:43 AM.

  4. #24
    AuCaDo Admin Belgrael's Avatar
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    Default Tuna Kedgeree

    Tuna Kedgeree

    1 tin tuna (450grams = just under 1lb tin) squashed till all lumps removed.
    1 small onion chopped finely
    1 teaspoon curry powder
    3 Tablespoons steamed white rice
    3 hard boiled eggs chopped into pieces
    500ml (20oz) of white sauce made by the following method:
    1 tblspoon butter, melted in a pan.
    stir in 1 tblspoon plain flour
    then mix in 2 cups of milk and stir until all lumps removed
    Note: this quantity can be reduced if you find the end result is too runny.

    Mix all together and sprinkle breadcrumbs on top.
    Bake in a moderate oven (180?C or 350?F) for about 25 mins or until brown on top.

    Serve with chips/fries and lemon juice.

    Exchanges: Salmon can be used in place of tuna
    Last edited by littleroads; 05-14-2007 at 04:07 PM.
    Di, Bud, Nimble, Pudding, Tricky and Spook (and my Chippy at the Rainbow Bridge )


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  5. #25
    AuCaDo Member LovCattleDogs1's Avatar
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    Default Kima (Hamburger curry)

    Kima
    a quick hamburger curry for those of you who like Indian food

    3 Tbsp. Butter
    1 cup chopped onion
    1 clove minced garlic
    1 lb. ground beef or turkey
    1 Tbsp. curry powder
    1 1/2 tsp salt
    dash pepper,cinnamon,ginger and tumeric
    1 14 oz can diced tomatos
    2 potatos,peeled and diced
    2 cups frozen peas

    In a large skillet, melt butter then add chopped onion and garlic and saute until tender.
    Add ground beef and brown well.
    Stir in remaining ingredients;cover and simmer 25-35 minutes.
    Serve over rice or CousCous.
    Last edited by littleroads; 05-14-2007 at 04:06 PM.
    [SIGPIC][/SIGPIC]Sheree, Darwin and Vinnie

  6. #26
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    Default Oriental Chicken

    Oriental Chicken

    8 pieces chicken
    3 Tbsp rice wine vinegar
    2 Tbsp tamari soy sauce, hoisin sauce, brown sugar
    1/4 cup peanut oil or other oil
    3/4 " peeled fresh ginger - minced
    4 cloves garlic - minced
    Marinate chicken overnight mixing several times. Bake or grill chicken until done.
    Last edited by littleroads; 05-14-2007 at 04:06 PM.
    Robin:s9: mom to Colin ACD mix

  7. #27
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    Default Shirley's Brisket

    Shirley's Brisket

    5-8 # first cut brisket
    1/2 cup katsup
    1/3 cup barbeque sauce
    1 teaspoon worchestershire sauce
    1 cup red wine
    1 cup beef boullion
    1 teaspoon A-1 sauce
    3 large sliced onions
    10 large potatoes red (skin on) or russet (peeled) cut into chunks

    Line bottom of covered roaster with sliced onions. Put brisket on top and put mixed ingredients over. Bake covered for 2 1/2 hours, then add potatoes. Bake another 1 -1 1/2 hrs until meat falls apart or fork goes into meat easily. Slice brisket. Scoop out onions and potatoes. Blenderize few potatoes, some of the onions and all of the gravy until smooth. This will make a thick gravy to pour over the meat and potatoes. Colin loves the scraps!! Yum!
    Last edited by littleroads; 05-14-2007 at 04:05 PM.
    Robin:s9: mom to Colin ACD mix

  8. #28
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    Default Swiss Chicken

    Swiss Chicken

    Boneless, skinless chicken breasts placed in casserole.
    layer swiss cheese on top. Pour mixture of 1/2 cup white wine
    mixed with 1 can cream of mushroom or chicken soup on top. Sprinkle box of cornbread stuffing mix on top. Cover and bake 325 deg. for 1 hour.
    Colin the cattledog loves this recipe!! Yum!
    Last edited by littleroads; 05-14-2007 at 04:05 PM.
    Robin:s9: mom to Colin ACD mix

  9. #29
    StinkwadMod littleroads's Avatar
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    Default Pizza Wrap-Ups

    Pizza Wrap Ups

    1 pkg refrigerated pie crust
    1 jar pizza sauce
    Misc. toppings, like shredded mozzarella, sliced pepperoni or ham, peppers, etc.

    Open pie crusts and cut in half. On one side of each half, put a tablespoon of pizza sauce and spread it around. Put fixings of your choice over sauce, including cheese; fold over and crimp edges to seal. Place on cookie sheet and bake according to directions on pie crust. Check frequently, and cook until lightly browned.
    Last edited by littleroads; 05-14-2007 at 04:11 PM.
    Eileen
    Rody Jane, the Bionic Flying Stinkwad (Cattledog/Stinkwad mix)
    Allentine Valentine Porky-pine Hooverstein (Sir Barks-a-Lot) (ACD) (at the Bridge♥)
    George P-Dog (Perfect Dog) (Great Pyrador)
    Miss Dixie Two-Minute Moonpie - Official Foster Failure (Polka-Dot Dog) (Australian-American Rattledog)
    ***********
    Carpe Ossium - "Seize the Bone"

  10. #30
    StinkwadMod littleroads's Avatar
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    Default Golden Sirloin Tips

    Golden Sirloin Tips

    1-1/2# pkg stew beef
    2 16-oz cans Campbell's Golden Mushroom Soup
    2 cups cooked white or wild rice

    Brown beef, drain. Add golden mushroom soup, heat through. Serve over rice.
    Eileen
    Rody Jane, the Bionic Flying Stinkwad (Cattledog/Stinkwad mix)
    Allentine Valentine Porky-pine Hooverstein (Sir Barks-a-Lot) (ACD) (at the Bridge♥)
    George P-Dog (Perfect Dog) (Great Pyrador)
    Miss Dixie Two-Minute Moonpie - Official Foster Failure (Polka-Dot Dog) (Australian-American Rattledog)
    ***********
    Carpe Ossium - "Seize the Bone"

  11. #31
    StinkwadMod littleroads's Avatar
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    Default Sweet & Spicy Grilled Pork Chops

    Sweet And Spicy Grilled Pork Chops

    4 lean boneless pork loin chops - cut approx. 1 1/2 inches thick
    1/4 cup dijon mustard
    1/4 cup brown sugar
    2 tablespoons apple juice
    2 tablespoons worcestershire sauce

    1. In resealable plastic bag combine pork chops, mustard, brown sugar,
    apple juice and Worcestershire sauce; press to coat chops well.
    Refrigerate 2 to 24 hours.

    2. Prepare grill until coals turn gray or follow directions for gas or
    electric grill.

    3. Remove chops from marinade; reserve remaining marinade. Grill chops
    5 to 6 inches above coals about 12 to 15 minutes, turning once and
    brushing with remaining marinade.
    Eileen
    Rody Jane, the Bionic Flying Stinkwad (Cattledog/Stinkwad mix)
    Allentine Valentine Porky-pine Hooverstein (Sir Barks-a-Lot) (ACD) (at the Bridge♥)
    George P-Dog (Perfect Dog) (Great Pyrador)
    Miss Dixie Two-Minute Moonpie - Official Foster Failure (Polka-Dot Dog) (Australian-American Rattledog)
    ***********
    Carpe Ossium - "Seize the Bone"

  12. #32
    StinkwadMod littleroads's Avatar
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    Default Doug's Homemade Burritos

    Cook down a 3# beef roast and shred

    Add:
    1 bottle of Chipotle Taco Sauce
    1 small (10-3/4 oz) can diced tomatoes with chilies
    One med. onion, chopped
    One green pepper, chopped
    1 30-oz jar salsa

    Add all above ingredients to the roast and slow-cook on high for 2-3 hours or until all flavors mingle to your liking.

    Roll up in tortilla shells and add enchilada sauce, sour cream, and shredded cheese to your liking.
    Eileen
    Rody Jane, the Bionic Flying Stinkwad (Cattledog/Stinkwad mix)
    Allentine Valentine Porky-pine Hooverstein (Sir Barks-a-Lot) (ACD) (at the Bridge♥)
    George P-Dog (Perfect Dog) (Great Pyrador)
    Miss Dixie Two-Minute Moonpie - Official Foster Failure (Polka-Dot Dog) (Australian-American Rattledog)
    ***********
    Carpe Ossium - "Seize the Bone"

  13. #33
    AuCaDo Member sjmclain's Avatar
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    Default Easy BBQ Chicken Pizza

    1 tablespoon olive oil
    1 lb boneless skinless chicken breasts
    Salt and pepper to taste
    1 small red onion
    2 large pre-made pizza crusts
    1 cup barbacue sauce, any variety
    3 cups shredded mozzarella or pizza cheese

    Pre-heat oven to temperature required for the pre-made pizza crusts.

    Heat the oil in a large skillet until it shimmers. Trim the chicken breasts and cut into bite-sized pieces; season to taste. Add the chicken pieces to the skillet and cook until juices run clear. Meanwhile, quarter the onion and slice very thin.

    Spread 1/2 cup barbecue sauce on each pizza crust. Evenly scatter half the onion slices and diced cooked chicken, and cover all with 1 1/2 cups of shredded cheese. Bake until cheese is golden brown, or for length of time specified for the pizza crust. Serve immediately.
    Last edited by sjmclain; 06-24-2007 at 06:21 PM.
    Sarah
    with Nathan and Owen (the 2-Leggers), Pepper (the Weasel), and Mojo (the cat)
    Charley (waiting at the Bridge)

  14. #34
    AuCaDo Member sjmclain's Avatar
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    Default Sausage-Stuffed Chicken

    This isn't completely original but I've made a lot of changes to the recipe over the years so I'll add it anyway.

    1 lb pasta
    1 tablespoon canola or other vegetable oil
    4 large boneless, skinless chicken breasts, trimmed of fat
    1 large link sausage, any variety
    2 jars alfredo sauce
    1 small jar pesto sauce

    Bring water to boil in a large stockpot and start the pasta cooking. Meanwhile, open a "pocket" into each chicken breast: holding the thickest edge of the chicken breast and with your knife parallel to the cutting board, slice it open lengthwise and lay open. Cut the sausage into 4"-5" length pieces, and halve each piece. Place one or two sausage pieces into each chicken breast.

    Heat the oil in large skillet over medium-high heat until it shimmers. Place the chicken in the skillet; cover and cook for 10-12 minutes or until juices run clear. (Note: even once it's cooked thoroughly, the chicken may still appear slightly pink at the center due to the sausage.)

    While the chicken is cooking, combine alfredo and pesto sauces and warm over low heat. Drain the cooked pasta and dress with most of the pesto mixture; reserve about 3/4 cup.

    Serve each stuffed chicken breast with a few spoonfuls of the sauce over it and some pasta on the side. Serve immediately.
    Sarah
    with Nathan and Owen (the 2-Leggers), Pepper (the Weasel), and Mojo (the cat)
    Charley (waiting at the Bridge)

  15. #35
    AuCaDo Veteran noworriesjake's Avatar
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    Default Re: Main Dish

    Chicken with Creamy Goat Cheese Sauce
    Makes 4 servings.

    4 (6 oz.) skinless, boneless chicken breast halves
    ? tsp salt
    ? tsp freshly ground black pepper
    1 Tbsp canola oil
    2 Tbsp dry white wine
    1 cup fat-free, less-sodium chicken broth
    4 thyme sprigs
    ? cup (2 oz) soft (log-style) goat cheese (feta also works)
    1 tsp fresh thyme leaves

    Place each chicken breast between two sheets of heavy duty plastic wrap. Pound the chicken to ?-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with pepper and salt. Heat oil in a large non-stick skillet over medium heat. Add the chicken and cook for 6 minutes on each side or until done. Remove the chicken from the pan and keep warm.

    Add the wine to the same pan and bring to a boil, scraping the pan to loosen the browned bits. Cook until the wine mixture is reduced to 1 Tbsp (about 1 min). Add broth and thyme sprigs and cook until the broth mixture is reduced to ? cup (about 5 mins). Remove from heat and discard thyme sprigs. Add cheese to the pan and stir with a whisk until smooth. Serve the sauce over the chicken and sprinkle with thyme leaves.

    Note: Leftovers are especially yummy when the chicken sits in the cheese sauce overnight in the fridge.

    Melissa Tooley

  16. #36
    AuCaDo Member nlper999's Avatar
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    Default Re: Main Dish

    E’s Beef Stew

    1
    Pound
    Beef
    Cut in to 1” chunks
    ½
    Cup
    Flour
    Divided
    8

    Carrots
    Cut in chunks about the same size as the meat.
    3

    Onions
    Cut in 1/8ths
    6-8

    Potatoes
    Cut in chunks about the same size as the meat.
    2
    Ribs
    Celery
    chopped
    2
    TBS
    Tomato paste
    Or one cube of frozen paste.
    1
    TBS
    Chipotle in sauce
    Or one cube of frozen paste.
    1
    TBS
    Poblano Chili powder

    2
    Tsp
    Cumin

    1
    Tsp
    Garlic
    Minced
    3
    Tsp
    Vinegar

    3
    Leaves
    Bay Laurel

    1
    Tsp
    Oregano

    1
    Tsp
    Cinnamon

    1
    Tsp
    Cilantro
    dried


    Salt
    To taste


    Pepper
    To taste


    Red pepper flakes
    To taste


    Oil
    For browning and roux.


    Water




    Shake beef chunks in a plastic bag with two tablespoons of the flour. Sear on high heat to lock in juices and remove to another plate. Add more oil, if necessary and when hot, add the flour, and cook until it turns brown. This is the basis of the sauce of the stew. Just before you finish, add the garlic and warm it until it smells nutty.

    Return the meat to the pot, the vegetables and the rest of the ingredients other than the salt and pepper. Add the salt and pepper about a half hour before you serve.

    Cook until beef and veggies are tender. I do this in my slow cooker on high, for about three hours.

    Makes about 8 servings.

  17. #37
    AuCaDo Member nlper999's Avatar
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    Default Re: Main Dish

    PASTITSIO

    1-1/2 lbs ground beef
    1 cup chopped onion
    1 (16 oz) can tomatoes, undrained and chopped
    1 (6 oz) can tomato paste
    1/4 tsp dried whole thyme
    1-3/4 tsp salt, divided
    1 (8 oz) pkg elbow macaroni
    1/2 cup crumbled Feta cheese
    4 egg whites, slightly beaten
    1/2 cup butter or margarine
    1/2 cup all-purpose flour
    1/4 tsp ground cinnamon
    1 qt milk
    4 egg yolks, slightly beaten
    Paprika

    Combine ground beef and onion in a large skillet. Cook over medium heat
    until beef browns, stirring to crumble beef; drain. Stir in tomatoes,
    tomato paste, thyme, and 3/4 tsp salt; bring to a boil. Cover, reduce
    heat, and simmer 30 minutes, stirring often.

    Cook macaroni according to package directions, adding 1/4 tsp salt; drain. Stir in Feta cheese and egg whites. Add to beef mixture; stir well. Spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish. Melt butter in a heavy saucepan over low heat; add flour and cinnamon, stirring until smooth.

    Cook 1minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in
    remaining 3/4 tsp salt. Gradually stir about one-fourth of hot mixture
    into egg yolks; add to remaining hot mixture, stirring constantly.

    Cook 1 minute, stirring constantly. Pour sauce over beef mixture; bake at 350 degrees F. for 35 to 40 minutes. Remove from oven; let stand 10 minutes before serving.

    Sprinkle with paprika.

    Yield: 8 servings.

  18. #38
    AuCaDo Member nlper999's Avatar
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    Default Re: Main Dish

    Pasta Carbonara

    1 lb. Linguini
    12-16 oz. Bacon, cooked and broken up into small pieces (I prefer Oscar Mayer Real Bacon Bits ? cup)
    1 cup Parmesan Cheese (I like the new Parmesan/Romano Combinations)
    4 eggs
    1/4 cup whipping, sour or heavy cream

    Important: Leave all of the above ingredients at room temperature for at least 3 hours before cooking.

    Cook linguini according to package directions. Whip cream and eggs together in small bowl and set aside.

    When noodles are done, drain without rinsing.and return to pan, pour egg mixture on and toss with bacon bits. The heat of the noodles should cook the eggs. Sprinkle liberally with Parmesan.

    Serve with a nice salad, garlic bread and a dry white wine. Bon appetit!

  19. #39
    AuCaDo Member nlper999's Avatar
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    Default Re: Main Dish

    Super Salmon
    Servings: 2 Preparation Time: 5 minutes

    Quick and easy for a work night dinner.

    A speedy and tasty dinner for a delicious meal
    after a hectic day.

    Add an extra 3 oz filet, and chil it to serve on a
    salad the next day for lunch.

    6 ounces salmon
    1/2 teaspoon onion powder
    1/4 teaspoon dill weed
    1/2 cup Chardonnay
    olive oil spray
    1/4 lemon, in wedges

    Cut salmon into two 3 oz. fillets.

    Sprinkle top side with dried dill and half the onion powder.

    Spray non stick skillet with cooking spray. Pour a little bit of the
    wine into the skillet.

    Add salmon, top side down. Sprinkle bottom of fillet (if not skin)
    with remaining onion powder and dill.

    Cook 7 minutes on each side, adding wine as needed.

    Cover skillet for last three minutes, after adding remaining wine.


    Serve with lightly steamed zucchini slices and corn.
    A nice chilled glass of chardonnay caps this off
    perfectly!

    Suggested Wine: Charles Shaw;
    Chardonnay;

  20. #40
    AuCaDo Veteran noworriesjake's Avatar
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    Default Re: Main Dish

    Chicken Piccata with Capers
    4 servings

    4 (6 oz) skinless, boneless chicken breast halves
    ? cup all-purpose flour
    1 Tbsp butter
    1 Tbsp olive oil
    ? cup white wine
    ? cup fresh lemon juice
    2 Tbsp capers
    2 tsp minced fresh garlic
    ? tsp salt
    ? tsp freshly ground black pepper
    4 cups hot cooked spaghetti
    2 Tbsp chopped fresh parsley

    Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ? inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour. Heat butter and oil in a large skillet over medium-high heat. Add chicken and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, ? cup lemon juice, capers and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.

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