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Place the flour on waxed paper or a plate. Coat the chicken lightly with the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's ...
Coat the chicken lightly with the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and set aside. Stir the soup, water, thyme and pepper in the skillet and heat to a boil. Return the chicken to the skillet.
Want to make Sautéed Chicken Breasts in Tomato Herb Sauce? Learn the ingredients and steps to follow to properly make the the best Sautéed Chicken Breasts in Tomato Herb Sauce? recipe for your family and friends.
4 chicken breast cutlets, pounded 1/4-inch thick (about 1 1/2 pounds) 1 tablespoon extra-virgin olive oil. 1/4 cup finely chopped parsley, optional.
Let the meat rest: The vegetables will take a bit more time to cook than the chicken, so let it rest for a few minutes on the cutting board while they finish up in the oven.
The chicken and vegetables cook on a sheet pan under the broiler so you can forget working over a hot stove or grill to get dinner on the table fast. Plus, with only one pan, cleanup is a breeze!
Creamy Tortellini Vegetable Soup. Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell. ... The combination of tender chicken breast, ginger and garlic boosts ...
Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture. Heat the oil in a 12-inch skillet over medium-high heat.