Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

December 2018

Rice Recipes

Healthy Snacks Recipes

Escargots On Mushroom Caps

Escargots On Mushroom Caps Recipe
18 Snails 1 Bay leaf 1 c White wine 2 tb Chopped onion 4 Cloves garlic, crushed 1 Dash allsp...

read more

StirFried Chicken and Zucchini Recipe

StirFried Chicken and Zucchini recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print StirFried Chicken and Zucchini recipe  PDF


2 Whole chicken breasts
Pepper 2 T Oil
2 T Butter or margarine
1/4 t Minced garlic
1 Medium onion sliced
3/4 lb Zucchini thinly sliced
1/2 lb Mushrooms sliced
1/2 c Shredded carrot
1/2 Lemon's grated peel and amp juice
1/2 c Walnut halves
Hot cooked rice (optional) Note: Chicken should be skinned, boned and cut into thin strips. Season chicken with pepper to taste. In large skillet, stir fry chicken in oil until lightly browned and tender. Remove chicken from pan and set aside. Add butter to pan and stir fry garlic and onion until onion is just tender. Add zucchini, mushrooms and carrot and stir fry over medium heat 3 minutes. Add chicken and heat through. Stir in lemon peel and juice and walnut halves. Toss to mi . Serve over hot rice, if desired.

StirFried Chicken and Zucchini recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
735 people have voted
Last Reviewed on 2018-12-13



Thursday, Dec 13 2018 Download & Print StirFried Chicken and Zucchini recipe  PDF   Rice recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Chicken Salad Chinois

New Cooking Recipes

Escargot a La Bourguignonne
Escargot a La Bourguignonne Recipe


1 c Soft butter 1/4 c Finely chopped parsley 2 Shallots, finely chopped 1 Clove garlic, finely chopped 2 tb Brandy 32 Canned French snails 32 Snail shells 1. Preheat the oven to 350 deg. F. 2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. 3. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about. From The New York Times Inter...

Cooking Magazines: Appetizer Recipes » December 2018   Appetizer recipes RSS   Thumsb up

Dish Of The Day

Tomato Bread

Tomato Bread Recipe
Maria Arico CWJS00A 1 cl Garlic 2 tb Onion finely chopped 1 tb Oil from tomatoes 2 1/2 ts Active...
read more

Category: » Salmon Recipes

View more dishes

>