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* 3 cups cauliflower or broccoli flowerets |
* 3 cups cauliflower or broccoli flowerets |
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* 3 medium carrots, sliced |
* 3 medium carrots, sliced |
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− | * 3 cups hot cooked rice |
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− | * chopped fresh parsley (optional) |
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− | * 1 teaspoon oregano |
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− | * 1 teaspoon prepared horseradish |
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− | * 1/4 teaspoon ground black pepper |
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− | * 1 pound peeled and deveined shrimp |
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− | * 3 cups hot cooked rice |
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− | * grated Parmesan cheese (optional) |
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− | * 1/2 teaspoon salt |
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− | * 1/8 teaspoon ground white pepper |
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− | * 1/4 teaspoon ground nutmeg |
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− | * 1 cup shredded Swiss cheese, divided |
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− | * 1/4 cup dry white wine |
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− | * 1/4 teaspoon ground white pepper |
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===Directions=== |
===Directions=== |
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− | Sprinkle chicken with salt and garlic powder. Melt butter in large skillet over medium-high heat until hot. |
+ | #Sprinkle chicken with salt and garlic powder. Melt butter in large skillet over medium-high heat until hot. |
+ | #Add chicken; cook 5 to 7 minutes or until slightly brown, turning occasionally. Remove chicken; keep warm. |
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+ | #Add oregano, chili powder and red pepper; stir well and return chicken to skillet. |
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+ | #Stir in cauliflower and carrots during last 5 minutes of cooking. Serve over hot rice. Sprinkle with parsley. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category:Main Dish]] |
[[Category:Main Dish]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
Revision as of 11:06, 7 May 2006
Description
Makes 4 servings.
Ingredients
- 8 chicken parts, skinned (about 3-1/2 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon butter or margarine
- 1 medium onion, chopped
- 1 10-3/4-ounce can cream of chicken soup
- 1/2 cup water
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/8 to 1/4 teaspoon ground red pepper
- 3 cups cauliflower or broccoli flowerets
- 3 medium carrots, sliced
Directions
- Sprinkle chicken with salt and garlic powder. Melt butter in large skillet over medium-high heat until hot.
- Add chicken; cook 5 to 7 minutes or until slightly brown, turning occasionally. Remove chicken; keep warm.
- Add oregano, chili powder and red pepper; stir well and return chicken to skillet.
- Reduce heat to medium; cover and cook 20 to 25 minutes or until fork can be inserted into chicken with ease and juices run clear, not pink.
- Stir in cauliflower and carrots during last 5 minutes of cooking. Serve over hot rice. Sprinkle with parsley.