Country Style Chicken Dinner Food

COUNTRY CHICKEN WITH GRAVY

Steps:

• In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.

COUNTRY-STYLE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with butter. , Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink. Meanwhile, prepare rice according to package directions. Serve with chicken.

COUNTRY FRIED CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat., In a large skillet, heat 1/4 in. of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. ,

COUNTRY STYLE CHICKEN DINNER

Steps:

• 1. In a 13X9 baking dish combine hash browns with 1/2 the can of french fried onions.
• 2. In a small bowl blend soup with milk, pour 1/2 over potato mixture. Arrange cheese slices over that.
• 3. Top with chicken and pour remaining sauce over chicken.
• 4. Bake uncovered in 375 degree oven for 35 minutes.
• 5. Stir vegetables in and bake uncovered for 20 minutes
• 6. Top with remaining onions and bake 3 minutes more. Let stand 15 minutes before serving

COUNTRY-STYLE CHICKEN DINNER

Steps:

• Preheat oven to 375 degrees. In a 9x13 pan, combine the potatoes and 1/2 can French fried onions.
• In a small bowl, mix soup and milk; pour half of mixture over the potato/onion mixture.
• Arrange cheese slices over the potato/onion mixture. Top with chicken pieces.
• Pour remaining soup mixture over chicken. Bake, uncovered, for 35 minutes.
• Remove from oven and take chicken off dish. Mix vegetables into the potato/onion mixture. Place chicken back on top, but turn it over.
• Bake another 20 minutes, or until chicken is done. Top chicken with remaining onions and bake another 3 minutes or until onions are golden brown.
• Let stand 15 minutes before serving.

COUNTRY STYLE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter.
• Bake, uncovered, at 350° for 20-25 minutes or until juices run clear. Meanwhile, prepare rice according to package directions. Serve with chicken.

COUNTRY CHICKEN DINNER

Steps:

• In round 3 qt microwaveable glass casserole, combine the water, milk and maragarine. Microwave, uncovered, on high for 4 to 5 minutes until boiling.
• Gradually add pasta while stirring.
• Stir in contents of seasoning packet, frozen vegetables, chicken and basil.
• Microwave, uncovered, on high 14 to 15 minutes, stirring gently after 7 minutes. Sauce will be thin, but will thicken upon standing.
• Let stand 4 to 5 minutes or until desired consistency. Stir before serving.

COUNTRY ROASTED CHICKEN

Steps:

• Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven. , Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer., Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.