cut up 1 package Dry spaghetti sauce mix 1/2 cup Dry white wine 2 Tomatoes :
quartered 1/4 pound Fresh mushrooms -- sliced Put chicken in cooker. Combine spaghetti mix and wine, pour over chicken. Cover and cook for about 4-6 hours on low. Turn contol to HIGH, add tomatoes and mushrooms. Cover and cook for 30-40 minutes till tomatoes are done. NOTE: In a pinch, you could use canned tomatoes and mushrooms.
Hey guys, Here is a easy way to make delicious butter chicken
You will need: Chicken Chicken Stock Crushed garlic and ginger Tomatoes Onion Vinegar Cayenne Peper Paprika Tumeric Ground Cumin Fresh Cream Curry Garamasala
COOK WITH ME! Tomato Chicken Mascarpone Pasta Bake | Sophie Millicent
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How to Cook: STUFFED CHICKEN & ANDOUILLE CREAM SAUCE
Hey guys, today we're taking Cajun Cuisine to a whole other level of fine dinning! I promise you never put anything in your mouth this good... I mean it's phenomenal!!! It seems like a lot but take these steps one by one and everyone will think you're a professional chef once you'r done. This meal is definitely worth it.
Keep looking out for Captain Coby's Cajun Seasoning it's almost here! The seasoning that makes everything tase phenomenal!!! Don't miss out y'all!
Big thank you again to Terry and the Zydeco Bad Boys for letting us use their music. Make sure to check them out on youtube.
If you dont love him please don’t try this ,mix holy ashes and brown sugar
#holyashes #brown sugar
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Ukrainian Chicken Cutlet Stuffed with Herbs, Garlic and Butter
Crispy chicken cutlets filled with herbs, garlic and compound butter
RECIPE - CHICKEN KYIV (котлета по киевски) On my website:
INGREDIENTS • 2 chicken breasts, butterflied and pounded into four ¼ inch thick cutlets • 8 Tablespoons butter • 1 bunch parsley, chopped • 4 cloves garlic, minced • 1 teaspoon Dijon mustard • 1/4 teaspoon salt • 1/8 teaspoon pepper • 1/2 cup flour • 1 egg • 1 Tablespoon milk • 1 cup breadcrumbs • Oil for a deep-fryer or to fry cutlets in a skillet
DIRECTIONS 1. Soften butter and blend together with parsley, garlic, Dijon mustard, salt and pepper in a small bowl 2. Refrigerate this compound butter 30 minutes 3. Use a meat tenderizer to pound each chicken cutlet to 1/4 inch thickness, being careful not to create holes in the chicken 4. Roll or wrap 2 Tablespoons compound butter tightly in each tenderized chicken cutlet, making sure the butter is completely enveloped in the chicken and that no holes are visible 5. Coat each rolled cutlet with a thin layer of flour 6. Place cutlets in the freezer for 10-15 minutes 7. Mix egg with milk in a small casserole dish and coat each cutlet with this egg wash 8. Thoroughly coat cutlets with breadcrumbs in a separate small casserole dish 9. Refrigerate cutlets 30 minutes 10. Preheat deep-fryer to 350 F and oven to 350 F 11. Deep fry cutlets 3 minutes or until well browned. You may also fry the cutlets in a skillet 12. Transfer the fried cutlets to a baking sheet and bake for 15 minutes or until internal temperature of the chicken reaches 165 F 13. Remove from oven and cool 5 minutes before serving
Note: This is a slightly modified version of the following original recipe:
MY RATING: 9/10 Flavorful, buttery and crispy chicken cutlets with fresh herbs.
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