Ingredients
3/4 cup buttermilk
1 tablespoon chicken instant bouillon
1/2 teaspoon oregano
1 pound skinless boneless chicken breast — cut in strips
1 1/4 cups flour
2 teaspoons paprika
vegetable oil
DIPPING SAUCE:
1 16 ounce jar peach preserves
1/4 cup dijon mustard
2 tablespoons lemon sauce
Preparation
In a large bowl, combine buttermilk, bouillon and oregano; let stand 10 minutes. Stir in chicken. Let stand 30 minutes [...]
Ingredients:
1 medium-sized chicken
1/2 cup olive oil
Salt
Pepper
Juice of 2 lemons
Preparation:
Wash the chicken and cut into serving pieces. Heat the oil in a pot and saute the chicken. Add the salt, pepper, lemon juice and 1 cup water and cook over low heat for about 1 hour. Serve the chicken with French fried potatoes [...]
Ingredients:
2 cans (27 to 28 ounces) light unsweetened coconut milk
3 cups low-sodium chicken broth
8 ounces white button mushrooms, stemmed and thinly sliced
2 6-inch stalks lemon grass, slightly crushed and tied together with kitchen twine
1/4 cup fish sauce
2 tablespoons minced ginger root
1 serrano chili pepper, stemmed, seeded and coarsely chopped
2 teaspoons chili-garlic sauce
4 boneless, skinless chicken [...]
