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LEMON QUICK CHICKEN
Makes 4 to 6 Servings
3 whole chicken breasts 1/2 tsp. salt
1/4 cup butter or margarine 1 chicken bouillon cube
1 Tbsp. flour 1 whole lemon, thinly sliced
1/2 tsp. tarragon
1) Cut each breast in half and cut each half into 10 or 12 strips.
2. Preheat Electric Skillet to 380°F. Melt butter.
3. Add chicken pieces, sprinkle with flour, tarragon and salt. Cook 5 minutes,
stirring constantly.
4. Combine 3/4 cup hot water and bouillon cube. Pour over chicken. Add lemon slices.
Cover and reduce heat to simmer. Cook 3 minutes.
S
ERVING STYLE: This quick and easy dish is made even better if served with
hot, cooked rice combined with 2 Tbsp. chopped parsley.
SAVORY CHICKEN WITH DRESSING
Makes 3 to 4 Servings
1/2 cup milk 1 tsp. salt
3 cups herb-seasoned croutons 1/2 tsp. marjoram flakes
1/2 cup celery, diced 1/2 cup flour
1 Tbsp. minced onion 1/4 cup Parmesan cheese
3 cups cooked chicken 1/4 cup butter
3 eggs, beaten 1/2 tsp. poultry seasoning
1 can cream of chicken soup 1 cup milk
1/2 cup almonds
1. Heat skillet to 375°F and pour in 1/2 cup milk.
2. Combine croutons, celery, and onion and spread in skillet. Sprinkle chicken over
croutons. Combine eggs, soup, 1 cup milk, salt, poultry seasoning and marjoram.
Pour over chicken to make casserole.
3. Combine flour, cheese, and butter, blending until crumbs form.
Sprinkle over casserole, top with almonds.
4. Cook for 40 minutes.
RICE AND BEANS
Makes about 6 Servings
1/2 cup chopped onion 1 can (13-3/4 oz.) chicken broth
1/2 tsp. thyme leaves, crushed 1 cup diced celery
2 Tbsp. butter or margarine 1 cup raw regular rice
1 can 16-oz. pork and beans with tomato sauce
1. Preheat Electric skillet to 300°F.
2. Cook onion with thyme in butter until tender.
3. Add remaining ingredients. Bring to a boil, reduce heat, cover and simmer
for 25 minutes or until done. Stir occasionally.