Chicken Lazone recipe. chicken breasts with spices and delicious homemade gravy.
Makes 4 servings

Ingredients:

• 2 pounds (960 g) boneless and skinless chicken breasts
• 1/2 teaspoon salt
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/4 cup (60 g)melted unsalted butter,divided
• 2 cups (500 g) heavy (double) cream

Cooking Method:

1. In a small mixing bowl,combine all dry ingredients.Stir well and sprinkle over both sides of chicken breasts.
2. Add half of melted butter to the pan and heat over medium heat.
3. Add seasoned chicken breasts and cook,turning once, until browned(for about 8-10 minutes). Set aside.
4. Pour heavy cream into the same pan.Reduce heat to low and cook , stirring , until thickened.
5. Add remaining butter and continue to cook,stirring,for about 5 minutes.
6. Serve chicken Lazone over cooked spaghetti.
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Slow cooker chicken in gravy. Chicken breasts with chicken gravy cooked in slow cooker. Yummy!
Makes 4 servings

Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts
• 2 packets (0.87 oz (25g) each)) dry chicken gravy mix
• 10 3/4 oz (375g) can cream of chicken soup
• 1 3/4 cups (430 ml) water
• 1/8 teaspoon freshly ground black pepper

Cooking Method:

1. In a slow cooker,combine chicken gravy,water,chicken soup and black pepper.
2. Whisk until smooth.
3. Add chicken breasts to mixture.
4. Cover slow cooker and cook on low-heat setting for 8-10 hours.
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Ingredients:

• 1 1/4 pounds (600 g) boneless and skinless chicken breasts,pounded  until ¹⁄₄" thick (about 8)
• 1/3 cup (80 g) and 1 tablespoon all-purpose flour
• 5 tablespoons extra virgin olive oil
• 5 tablespoons unsalted melted butter
• 8 oz (240 g) mushrooms
• 2 tablespoons minced shallots
• 1 clove garlic,peeled and minced
• 1/3 cup (80 ml) Marsala wine
• 1/3 cup (80 ml) chicken stock
• 1 tablespoon fresh parsley,finely chopped
• kosher salt and freshly ground black pepper,to taste

Cooking Method: 

1. Season chicken breasts with salt and black pepper.
2. Dredge in 1/3 cup  all-purpose flour.Set aside.
3. In a large nonstick skillet,heat 2 tablespoons extra virgin olive oil and 1 tablespoon butter.
4. Working in a batches,add seasoned chicken and cook , turning once , until golden brown (for about 3 minutes per side).
5. Transfer cooked chicken to serving platter and set aside.
6.  Add 2tablespoons olive oil and 1 tablespoon melted butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
7. Using the same skillet,heat remaining olive oil.Add minced shallots and garlic and cook,stirring,for 1 minute.
8. Stir in remaining all-purpose flour and cook for a further 2 minutes.
9. Add Marsala wine and chicken stock and continue to cook,stirring and scraping bottom of pan until slightly thick (for about 2 minutes).
10. Return cooked chicken and mushrooms to the skillet.Cook until heated through (for about 2 minutes).
11. Remove from the heat and stir in remaining melted butter.
12. Season with slat and black pepper.
13. Sprinkle with fresh chopped parsley and serve immediately.
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Chicken pot pie casserole.This is very delicious chicken recipe.Chicken with vegetables cooked in the oven.
Makes 6 servings

Ingredients:

• 1 cup (250 g) cooked chicken,boned and cut into bite size pieces
• 1 2/3 cups (410 g) frozen vegetables,thawed
• 10 oz (300 g) can cream of chicken soup
• 1 cup (250 g) Bisquick mix
• 1/2 cup (125 ml) milk
• 1 large egg,beaten

Cooking Method:

1. Preheat your oven to 400 f (200 C).
2. In a large mixing bowl , combine cooked chicken , thawed vegetables and cream of chicken soup.Mix well and spread chicken mixture into bottom of non greased 9-inch round glass pie pan.
3. In a small mixing bowl,combine remaining ingredients.Mix well and pour over chicken mixture.
4. Bake in preheated oven for 30 minutes or until golden brown.
5. Remove baked chicken pot pie casserole from the oven and set aside for 5-10 minutes.
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Slow cooker beef stew. This is very popular slow cooker beef recipe. Beef round steaks with vegetables and dry red wine cooked in slow cooker.
Makes 4-6 servings

Ingredients:

• 3 tablespoons all-purpose flour
• 1 teaspoon salt and 1 teaspoon freshly ground black pepper
• 1 teaspoon celery salt
• 2 pounds (960g ) round beef steak,fat trimmed and cubed
• 1 pound (480 g) small red potatoes,cut into quarters
• 8 oz (240 g) fresh mushrooms,sliced
• 2 garlic cloves,peeled and minced
• 1 cup (250 g) diced onion
• 14 1/2 oz (435 g) can diced tomatoes
• 6 oz (180 g) can tomato paste
• 1 cup (250 ml) beef broth
• 1/2 cup (125 ml) dry red wine
• 2 tablespoons Worcestershire sauce
• 1 cup(250 g) frozen green peas,thawed

Cooking Method:

1. In a mixing bowl,combine all dry ingredients.Mix well.
2. Add cubed beef and toss well.Set aside.
3. Place seasoned beef and vegetables in slow cooker.
4. Add remaining ingredients,except green peas.
5. Cover slow cooker and cook on low-heat setting for 8 hours.
6. Add green peas during last 30 minutes of cook time.
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