| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Recipe submitted by Clarence Lind, Fargo, ND

Valley Chicken

4 boneless, skinless chicken breast halves
2 tablespoons soy sauce
2 tablespoons light bottled Italian salad dressing
6 tablespoons catsup
1/2 teaspoon dill weed
1/2 teaspoon garlic powder
1/2 teaspoon Greek seasoning
1/2 cup white wine
2 tablespoons cooking oil
2 tablespoons butter
Fresh dill sprigs

1. In medium bowl, mix together soy sauce, Italian dressing, catsup, dill weed, garlic powder, Greek seasoning and wine; set aside.
2. In large frypan over medium-high heat, place cooking oil and butter. Add chicken and lightly brown on both sides. Cover and cook about 10 minutes more or until fork can be inserted in chicken with ease.
3. Drain excess grease from pan and pour sauce mixture over chicken. Cover and simmer about 10 minutes more.
4. Arrange chicken on platter and pour sauce over top. Garnish with dill sprigs.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.