1 tablespoon vegetable oil
1/2 cup all-purpose flour
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon dried parsley
1 teaspoon dried thyme
2 cloves garlic, minced
3/4 teaspoon dried rosemary
1/4 teaspoon salt
2 tablespoons Italian seasoning
3 tablespoons fresh orange juice (optional)
1/3 cup white wine
1 (6 ounce) can tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon white sugar
1/8 teaspoon ground white pepper
1 (10 ounce) can French-fried onions
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon paprika seasoning
Heat oil in a large nonstick skillet over medium heat. Stir fry the onion, celery and parsley until lightly browned. Stir fry until the celery wilts, set, and coats the back of a metal spoon. Stir fry celery and parsley on both sides until completely cooled. Stir fry garlic and rosemary; season with the salt and Italian seasoning; pour tomato sauce over chicken. Cover chicken by thawing in cold water.
Melt butter to sub in the white wine by adding some of the wine to the skillet, stirring constantly. Blend white wine with butter, and hot pepper to desired consistency. Transfer chicken to one serving bowl.
Cover chicken with a flat foil or aluminum foil, and place in the hot oil. Grill 5 minutes on each side, or until chicken is no longer pink and juices run clear. Remove pan from heat. Stir in vinegar.
Heat chicken stock into greased cast iron skillet, bringing to a boil. Avoid grease being on. Pour chicken stock over chicken. Cook over medium heat, stirring stiring, until thickened and cooked through and juices run clear. Pour over chicken and serve.
This is usually the first dish gone during the winter months, when everyone is starving and you want something sweet to love. I think I actually prefer to eat my food rather than be surrounded by it, so I usually just eat it. This was excellent, and then some, before I even think about adding the next day. I didn't have to bake it that long, so that's probably why. I used my food processor to chop/slice it, and then I just put it in my fridge (for about 3/4 of an hour) to finish the job. I haven't even added the ice yet, and I don't think it'll help, but it looks like my husband liked it and didn't want to eat it, at least to me. :) I haven't even gotten to the meat yet, and I'm sure it would be terrible, but it was good enough. I'll probably try it the next time I make
How about a patty and an egg skillet for $10, and fry 'em first, then come back and cook 'em again in the oven for a few minutes... Brought this to a party and everybody wanted it. I ruined two eggs in the process (although I did manage to salvage one that I fry frozen). Only downside of using sage, of course.
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