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Worcestershire sauce 1 tsp. hot pepper sauce (optional) In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt, worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen. ------------------------ LEMON CHICKEN SAUTE 6 chicken breast halves, boned and skinned 3 tbsp. all-purpose flour Non-stick cooking spray 1/4 c. margarine 1/3 c. teriyaki sauce 3 tbsp. lemon juice 1 tsp.
Bake at 350 degrees for 45 minutes to 1 hour until mixture bubbles. ) pkg. ) can cream of mushroom soup 1/4 c. sour cream mixed with 1/4 c. flour Arrange dried beef on bottom of greased crockpot. Wrap each piece of chicken with a strip of bacon and place on top of the dried beef. Mix soup, sour cream and flour together. Pour over chicken. Cover and cook on low 7 to 9 hours (or on high for 3 to 4 hours). Serve over hot buttered noodles or with rice. Serves 6 to 8. ------------------------ CREAMY HAM AND CHICKEN MEDLEY 1 tbsp.
ORIENTAL CHICKEN 1 chicken breast, quarter, cut into slivers 1/2 c. onion, sliced 1/2 c. carrots, sliced 1/2 c. mushrooms, sliced 1 tbsp. peanut oil 1 garlic clove 2 tbsp. low, sodium soy sauce Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat. Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked through and legs are tender and crisp about 10 minutes. Toss with soy sauce. ------------------------ 36 300 Chicken Recipes CHICKEN YUM YUM!