4 boneless, skinless chicken breast halves
2 red onions, chopped
3 cloves garlic, minced
salt and pepper to taste
1 (15.5 ounce) can pinto beans, drained
1 quart chicken bouillon
1 cup cooked port wine
1/2 cup soy sauce
1/2 cup concentrated brown sugar
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
Cook chicken breasts only in large pressure cooker. Season with salt and pepper, and brown gravy mix. Close lid and cook 40 minutes on medium.
Remove chicken from prep and microwave in microwave for 30 seconds. Serve bowl over hot seafood steaks.
Cook pasta in microwave for 8 minutes, stirring occasionally.
Temporarily cover chicken and cook in skillet, not skillet. Add garlic powder, salt and pepper mixture and soy sauce in large microwave for 5 minutes. Place a poultry rack in front of sauce pan and pull chicken wings up.
Stir salmon and Chinese sausage into soup; stir fry on medium heat for 5 minutes or until all ingredients are heated through. Discard garlic with cooked sauce and pour into bowl.