• Top 10 Chicken Dinners 05

    From Dave Drum@1:18/200 to All on Tue Nov 28 18:32:42 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ultimate Chicken Noodle Soup
    Categories: Poultry, Vegetables, Herbs, Citrus, Pasta
    Yield: 10 servings

    2 1/2 lb Bone-in chicken thighs
    1/2 ts Salt
    1/2 ts Pepper
    1 tb Oil
    1 lg Onion; chopped
    1 cl Garlic; minced
    10 c Chicken broth
    4 Celery ribs; chopped
    4 md Carrots; chopped
    2 Bay leaves
    1 ts Minced fresh thyme
    1/4 ts Dried thyme
    8 oz Uncooked kluski noodles
    1 tb Chopped fresh parsley
    1 tb Lemon juice

    Pat chicken dry with paper towels; sprinkle with salt
    and pepper. In a 6-qt. stockpot, heat oil over
    medium-high heat. Add chicken in batches, skin side
    down; cook until dark golden brown, 3-4 minutes. Remove
    chicken from pan; remove and discard skin. Discard all
    but 2 tablespoons drippings.

    Add onion to drippings; cook and stir over medium-high
    heat until tender, 4-5 minutes. Add garlic; cook 1
    minute longer. Add broth, stirring to loosen browned
    bits from pan. Bring to a boil. Return chicken to pan.
    Add celery, carrots, bay leaves and thyme. Reduce heat;
    simmer, covered, until chicken is tender, 25-30 minutes.

    Transfer chicken to a plate. Remove soup from heat. Add
    noodles; let stand, covered, until noodles are tender,
    20-22 minutes.

    Meanwhile, when chicken is cool enough to handle, remove
    meat from bones; discard bones. Shred meat into
    bite-sized pieces. Return meat to stockpot. Stir in
    parsley and lemon juice. If desired, adjust seasoning
    with additional salt and pepper. Discard bay leaves.

    Gina Nisitco, Denver, Colorado

    Makes: 10 servings (about 3-1/2 quarts)

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:2320/105 to All on Fri Mar 22 15:20:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Mushroom Chicken
    Categories: Poultry, Mushrooms, Herbs, Vegetables, Cheese
    Yield: 4 Servings

    4 (4 oz ea) boned, skinned
    - chicken breast halves or
    - thighs
    1/4 c A-P flour
    3 tb Butter; divided
    1 c Sliced fresh mushrooms
    1/2 c Chicken broth
    1/4 ts Salt
    1/8 ts Pepper
    1/3 c Shredded mozzarella cheese
    1/3 c Grated Parmesan cheese
    1/4 c Sliced green onions

    Flatten each piece of chicken to 1/4" thickness. Place
    flour in a shallow bowl. Dip chicken in flour to coat
    both sides; shake off excess.

    In a large skillet, brown chicken in 2 tablespoons
    butter on both sides. Transfer to a greased 11x7-in.
    baking dish. In the same skillet, saute mushrooms in the
    remaining butter until tender. Add the broth, salt and
    pepper. Bring to a boil; cook until liquid is reduced to
    1/2 cup, about 5 minutes. Spoon over chicken.

    Bake, uncovered, @ 375oF/190oC until chicken is no
    longer pink, about 15 minutes. Sprinkle with cheeses and
    green onions. Bake until cheese is melted, about 5
    minutes longer.

    Barbara McCalley, Allison Park, Pennsylvania

    Makes: 4 servings

    RECIPE FROM: https://www.tasteofhome.com

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