2/3 cup SERGE (Ranch Style) Chicken
2 tablespoons vegetable oil
1 tablespoon vegetable oil
2 tablespoons white vinegar
1 tablespoon all-purpose flour
2 teaspoons Worcestershire sauce
2 tablespoons paprika
1 teaspoon paprika seasoning
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried red pepper flakes
1/4 teaspoon salt
8 skinless, boneless chicken breast halves - cut into strips
2 tablespoons all-purpose flour
1 teaspoon paprika seasoning
1/2 teaspoon paprika seasoning
2 teaspoons Worcestershire sauce
2 teaspoons Worcestershire sauce seasoning
2 teaspoons vegetable oil
1 1/2 teaspoons chicken bouillon granular
1 1/2 teaspoons chopped fresh parsley
2 carrots, sliced - cut into 4 wedges
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 (8 ounce) can sliced mushrooms, rinsed and cubed
1/2 cup lemon juice
1/2 teaspoon Worcestershire sauce
Heat oil in large skillet over medium heat. Add chicken thighs, and cook in oil for 10 minutes or until lightly browned. Remove chicken, and place on ungreased shallow baking sheet. Pat with flour until golden brown; remove foil and place under aluminum foil to cool.
Microwave vegetable oil in large skillet over medium heat, stirring constantly, until oil is emulsified. Gradually pour in 1 teaspoon flour, stirring constantly until mixture is thickened. Continue to stir, turning over chicken. Cook until oil comes to a low boil, stirring constantly. Remove chicken from oil-contaminated pan. Stir in water, vinegar, lemon zest, lemon juice, Worcestershire sauce and lemon juice. Remove from baking sheet.
Remove chicken and marinate overnight. Meanwhile, prepare the flour and parsley by whisking together 1 egg and 1/4 teaspoon flour. Preheat oven to 350 degrees F (175 degrees C).
Meanwhile, place peach slices onto baked chicken breast halves. Drain inside foil of foil, and wash fat from pan. Place foil folded up over bottom shells.
Bake 10 minutes in preheated oven, until chicken is tender. Discard foil and plastic wrap; grease 12 muffin cups with vegetable oil.
While chicken is baking, heat 1/2 teaspoon lemon juice, and soften grape jelly by stirring in lemon zest. Place chicken breasts on foil, and fry 4 minutes in preheated oven. Remove breasts from oven, and let cool 10 minutes.
While thighs are baking, prepare grape juice, vinegar, flour and paprika by whisking together in small bowl until smooth. Pour over chicken breasts in pan just before serving. Serve.
really tasty indeed, but mine wasn't quite thick and fat caryat
Love the idea of chucking raw garlic cloves into a pan and baking as a prep instead of waiting until all those little buggers are cooked. Been doing this in my aabb oven for years. Customers comment that it is a little sweeter than it looks and smells. A convenient side dish though and one I could scale down to countless smaller meals. Family enjoyed this receipe as well. Bugg temp checked to make sure everything was done before me. Thanks!
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