Preheat Oven:

• Preheat the oven to 350°F (175°C).

Prepare Sauce:

• In a medium saucepan, melt 1 tablespoon of margarine.
• Add 3 tablespoons of flour and stir over medium heat for 1 minute, being careful not to brown the flour.
• Gradually add the chicken stock and skim milk, whisking constantly until the mixture comes to a boil.
• Continue to cook for 1 minute more, then set aside.

Cook Chicken:

• In a large skillet, melt the remaining tablespoon of margarine along with canola oil over medium heat.
• Add the chicken breasts and cook until browned on both sides, about 5 minutes per side.
• Remove the chicken from the skillet and place in a baking dish coated with non-stick vegetable spray.

Cook Mushrooms:

• In the same skillet, cook the sliced mushrooms for 5 minutes.

Prepare Sauce:

• Stir in the remaining tablespoon of flour, the white wine, and water into the skillet with the mushrooms.
• Simmer, stirring, until the sauce thickens, about 10 minutes.
• Stir in the 2% milk, salt, tarragon, garlic powder, and black pepper.

Bake:

• Pour the sauce over the chicken in the baking dish.
• Bake, uncovered, until the chicken is hot and cooked through, about 45 minutes.

Garnish and Serve:

• Sprinkle the cooked dish with chopped green onions and parsley.
• Bake for an additional 5 minutes.

Serve:

• Serve the chicken in white wine mushroom sauce hot, accompanied by your choice of side dishes.

Prepare Chicken Cutlets:

• Place each chicken breast half between two pieces of plastic wrap or waxed paper.
• Gently pound the chicken with a rolling pin or meat mallet until about 1/4 inch thick.
• Repeat with the remaining chicken pieces to make 4 cutlets.
• Coat the chicken cutlets with flour.

Prepare Breading Mixture:

• In a shallow dish, combine the bread crumbs, dried oregano, and salt.
• In another shallow dish, whisk together the beaten egg and water.
• Dip each chicken cutlet in the egg mixture, then coat with the bread crumb mixture.

Prepare Sauce:

• In a small saucepan, combine the tomato sauce, dried basil, and garlic powder.
• Cook over low heat until thoroughly heated, stirring occasionally.

Cook Chicken:

• Heat the olive oil in a large skillet over medium-high heat until it ripples.
• Add the breaded chicken cutlets to the skillet and cook until crisp and golden brown on one side, about 6 to 8 minutes.
• Flip the cutlets and cook on the other side for about 2 minutes, or until the chicken is no longer pink.

Melt Cheese:

• Top each chicken cutlet with a slice of Mozzarella cheese.
• Cover the skillet and cook for about 1 minute, or until the cheese is melted.

Serve:

• Place each chicken cutlet on a serving plate.
• Serve with the heated tomato sauce and sprinkle with grated Parmesan cheese.

• Preheat the oven to 400°F (200°C).
• Grease a baking sheet or line it with parchment paper.
• Season the chicken thighs with salt and pepper on both sides.
• In a small bowl, combine the Dijon mustard and olive oil.
• In another bowl, mix together the cornbread crumbs and chopped fresh herbs (sage, thyme, and rosemary).
• Brush each chicken thigh with the mustard and oil mixture, coating them evenly.
• Dip each chicken thigh into the cornbread crumb and herb mixture, pressing down gently to adhere the crumbs.
• Place the coated chicken thighs on the prepared baking sheet.
• Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
• Once the chicken is cooked, switch the oven to broil.
• Broil the chicken thighs for 2-3 minutes on each side, or until the cornbread crust is golden brown and crispy.
• Serve hot.

• Preheat the oven to 350°F (175°C).
• Grease a roasting pan with butter.
• Pour the dry herb rice mix into the buttered roasting pan, spreading it evenly.
• Arrange the chicken parts on top of the rice in the roasting pan.
• Sprinkle the onion soup mix evenly over the chicken.
• In a mixing bowl, combine the cream of celery soup with 2 soup cans of water.
• Stir until well mixed.
• Pour the soup mixture over the chicken and rice in the roasting pan, ensuring everything is evenly coated.
• Cover the roasting pan with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
• After 1 hour and 30 minutes, remove the foil and continue baking for another 30 minutes or until the chicken is cooked through and the rice is tender.
• During the last 30 minutes of baking, pour the melted butter over the chicken for added flavor and moisture.
• Once done, remove from the oven and let it rest for a few minutes before serving.

• Preheat the oven to 375°F (190°C).
• Grease a 9×13 inch baking dish.
• In a large saucepan, combine the condensed cream of chicken soup, mayonnaise, sour cream, and instant minced onion.
• Stir in the cooked chicken, water chestnuts, mushrooms, and celery.
• Cook over medium heat until the mixture is hot and bubbly.
• Pour the creamy chicken mixture into the prepared baking dish.
• Unroll the crescent roll dough and separate it into two rectangles.
• Trim the dough to fit the baking dish if necessary.
• Place the dough rectangles over the hot chicken mixture.
• In a small bowl, combine the shredded cheese and slivered almonds.
• Sprinkle the cheese and almond mixture evenly over the dough.
• Drizzle the melted butter over the top.
• Bake in the preheated oven for 20-25 minutes or until the crust is a deep golden brown.
• Serve hot, spooning the creamy chicken and almond mixture over each serving.

• Preheat the oven to 350°F (175°C).
• Grease a baking dish.
• Arrange the chicken pieces in the prepared baking dish.
• Layer the thinly sliced potatoes and onion over the chicken.
• Season the chicken, potatoes, and onion with salt and pepper to taste.
• Add a little water to the baking dish to create some moisture.
• Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
• After 40 minutes, remove the foil and spoon the condensed cream of mushroom soup over the chicken, potatoes, and onion.
• Return the baking dish to the oven and bake, uncovered, for an additional 10-20 minutes or until the chicken is cooked through, the potatoes are tender, and the sauce is bubbly.
• Serve hot, spooning the mushroom sauce over the chicken and potatoes.

Preheat the Oven:

• Preheat the oven to 350°F (175°C).

Mix Ingredients:

• In a mixing bowl, combine the onion soup mix, French salad dressing, and the juice from the apricot halves.
• Set aside.

Prepare the Chicken:

• Rinse the chicken breasts and pat them dry with paper towels.
• Place the chicken breasts in a 9×13 inch baking dish.

Add Glaze and Apricots:

• Pour the liquid mixture over the chicken breasts in the baking dish.
• Arrange the apricot halves on top of the chicken.

Bake:

• Bake in the preheated oven for 40-45 minutes or until the chicken is cooked through and the glaze is bubbly and caramelized.

Serve:

• Serve hot, with rice on the side.

• Preheat the broiler in your oven.
• Place the chicken pieces in a 9×13 inch baking dish and broil them for a few minutes to brown and partially cook them.
• Preheat the oven to 350°F (175°C).
• In a saucepan, combine the raspberries, cornstarch, sugar, cranberry-raspberry cocktail, cinnamon, allspice, and nutmeg.
• Cook the raspberry mixture over medium heat, stirring constantly, until it thickens and becomes syrupy.
• Remove the partially cooked chicken from the baking dish and drain any excess liquid.
• Pour the raspberry glaze over the chicken pieces in the baking dish, ensuring they are evenly coated.
• Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
• After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes or until the chicken is cooked through and the glaze is caramelized.
• Serve hot, spooning the raspberry glaze over the chicken pieces.

• Preheat the oven to 425°F (220°C).
• Grease a baking dish.
• Place the chicken breasts in the prepared baking dish.
• Bake the chicken breasts covered for 15 minutes in the preheated oven.
• While the chicken is baking, drain the canned tomatoes and reserve the liquid.
• In a saucepan, combine the drained tomatoes, cornstarch, dried basil, hot pepper sauce, and the reserved tomato liquid.
• Cook over medium heat, stirring constantly, until the sauce thickens.
• Once thickened, pour the heated sauce over the partially cooked chicken breasts.
• Sprinkle the grated Parmesan cheese evenly over the chicken and sauce.
• Return the baking dish to the oven and bake, uncovered, for an additional 5-7 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
• Serve hot, with additional grated Parmesan cheese if desired.

• Season the chicken pieces with salt and pepper.
• In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
• Brown the chicken pieces on all sides in the hot oil, working in batches if necessary.
• Remove the chicken and set aside.
• In the same skillet, add the sliced onions and sauté until softened and translucent.
• Return the browned chicken pieces to the skillet, arranging them evenly over the onions.
• Add the butter and bay leaf to the skillet.
• Pour the vinegar over the chicken and onions.
• Cover the skillet and cook over low heat for about 40-45 minutes or until the chicken is cooked through and tender, and the flavors have melded together.
• Serve hot, spooning the onions and sauce over the chicken