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Meagan's Polish Chicken Recipe


1 tablespoon vegetable oil

1/2 teaspoon garlic powder

1/2 teaspoon crushed red pepper

1/8 teaspoon dried oregano

1/3 cup chopped onion

1/8 cup chopped green bell pepper

2 teaspoons dried minced scallions

2 tablespoons dried currants

1 tablespoon diced celery

1 teaspoon dried parsley

1 quart white wine


Heat oil in deep-fryer to 300 degrees F (150 degrees C).

Place chicken in oil, and heat to 375 degrees F (190 degrees C). Add garlic powder, crushed red pepper, oregano, onion, bell pepper, currants, and celery to skillet with COOL Whip. Fry chicken 15 minutes, turning once, until chicken is well coated and oil is hot and covered. Turn chicken 15 minutes more, until chicken is no longer pink.

Add wine, and simmer 5 minutes more, or until chicken is no longer pink and a little is sticky. Pour chicken stock over chicken, and allow to cook for 5 minutes.


RHeDeS writes:

⭐ ⭐ ⭐ ⭐ ⭐

really good, a tad bland, but the toffee bits are nice and crispy! next time i may add a tablespoon of baking powder to make it a little thicker (my personal taste) and maybe a teasp. of sugar to see if it makes the bread pudding thinner. this is so simple yet elegant! i don't usually make bready desserts but heaped on top of pecans is a great way to go. i also added an xtra pinch of nutmeg to really add in. only thing i changed was touse brown sugar instead of all sugar and i don't think it makes a difference in the texture of the bread. these are so tender and moist and if it weren't for the fact that they're quite a bit expensive in the deli. but hey, they're good for a change and good wi