From the Lake Holm Ward Cookbook
- lemon-lime soda
- horseradish
- chicken breasts
From the Lake Holm Ward Cookbook
- cream of mushroom soup
- boneless skinless chicken breast halves
- Stove Top stuffing mix
- sour cream or milk
Serve with baked potatoes, baked butternut squash, steamed broccoli, and a green salad.
- apple cider vinegar
- chicken broth
- apples
- chicken breasts
- corn starch
- worcestershire sauce
- provolone cheese
- thin slices deli ham
- chicken breasts
- onion Powder to taste
- garlic Powder to taste
- boneless skinless chicken breasts
- chicken boullion powder to taste
- pepper to taste
Sauce was very thin the first time we made this recipe. Might want to thicken with flour.
- chicken stock
- olive oil
- boneless chicken breasts
- lemons
- butter
- parsley
- Freshly ground black pepper
- olive oil
- fresh flat-leaf parsley leaves
- whole-wheat bread
- Dijon mustard
This is for a Crockpot
- pepper
- condensed cream of chicken soup
- sage
- refrigerated biscuits
The marinade in this dish is what gives the chicken such a smooth flavor. Although it is ideal if the meat can soak in the marinade for at least 1 hour before cooking to absorb the intricate flavors of the marinade, if you don’t have time, don’t be discouraged, because the chicken will still be flavorful. If you are really planning ahead, you can soak the meat in the marinade for up to two days. Serve this dish with a side of Spanish Rice and Jicama and Carrot Salad. The flavors together are very complementary.
- cumin seed
- ground coriander
- honey
- white wine
- chopped cilantro leaves
- GARNISH:
- Mock Sour Cream or low-fat sour cream
- scallion firecrackers
- fresh salsa or Papaya Salsa
- chili powder
- olive oil
- low-sodium soy sauce
- Juice from 3 limes
- MARINADE: