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Ingredients: 3 Chicken breasts; whole 3 Tablespoon(s) Butter (or marg.) 1 Tablespoon(s) Flour, all-purpose 3/4 Teaspoon(s) Accent 1/4 Teaspoon(s) Salt 1 Teaspoon(s) Tarragon, dried leaf 1 Bouillon cube, chicken 1/2 Cup(s) Water; hot 1 Tablespoon(s) Mustard, Dijon 3 Lemon slices; thin, halved 1 Teaspoon(s) Parsley; finely chopped Directions: Bone chicken breasts; remove skin, and cut breasts in half. Cut each half into 6 to 8 bite-size squares. Melt margarine in a large skillet over high heat. Add chicken; sprinkle with flour, Accent, salt, and tarragon. Cook 5 minutes, stirring constantly. Dissolve bouillon cube in hot water; add to chicken along with mustard and lemon slices, stirring to loosen any browned particles. Cover and cook 2 or 3 minutes. Sprinkle with chopped parsley. Serve with cocktail picks.
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In a medium-sized bowl, mix flour, salt, and paprika. Coat the chicken with the flour, shaking off the excess. Reserve the flour mixture. 2. In a large, deep nonstick skillet, heat the oil over Chicken oscar Place chicken between 2 pieces of wax paper on a cutting board and pound very thin. combine the flour, salt and pepper in a shallow bowl. Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off e Asparagus chicken Brown the chicken in oil. In a saucepan, add flour and salt to butter. Stir in chicken broth and cook until thick. Remove from heat; add cream and Tabasco. Place asparagus in the bottom of a 9x13" casserole. Arrange the chicken on top Asparagus & chicken pasta Cook pasta in a large pot of salted boiling water until ad dente, about 8 min. Meanwhile, snap off and discard woody ends of asparagus. Then, slice spears into 2 inch pieces. Set aside to add to pasta during last 3 min. of cooking. 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