Another pretty dish. Tomatoes, green pepper and zucchini are sauteed until tender and their flavors have mingled. Rice and water are stirred in and everything is cooked until the liquid is absorbed and the rice is fluffy.
'My father thinks a restaurant could make a fortune with this flavorful chicken,' writes Kathy Gallagher from La Crosse, Wisconsin. Bacon and sour cream add richness to a simple sauce that really dresses up everyday chicken.
Ground beef, chopped onion, egg, and crumbled saltines are combined, seasoned with steak sauce, and baked in a 9 X 13 inch baking dish for about 1 hour.
This simple marinade is made from ingredients many people have on hand (vegetable oil, soy sauce, Worcestershire sauce, wine vinegar, lemon juice, and seasonings), and can be prepared in minutes.
Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original. Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.
Using lowfat cheese and soups, this creamy baked chicken will fool everyone who thinks richness always equals high fat. This recipe expands easily to serve a crowd.
Stirring the mushrooms constantly helps release their juices, allowing them to caramelize quickly. Complete the meal with Wedge Salad with Sour Cream-Mustard Seed Dressing or roasted potatoes.Prep: 1 minute; Cook: 10 minutes
