Type what you have

Ingredients

• ✓ chicken base
• all-purpose flour
• salt
• black pepper
• egg
• sugar
• parmesan cheese
• olive oil
• chicken breast
• butter
• garlic
• sherry
• lemon juice

Instructions

1. 1 Mix together flour, salt, and pepper in a shallow bowl. Whisk beaten eggs, sugar, and Parmesan cheese in another bowl until the mixture is thoroughly blended and the sugar has dissolved.
2. 2 Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
3. 3 In the same skillet over medium-low heat, melt butter, and stir in garlic. Add sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir.
4. 4 Return chicken breasts to the sauce, and gently simmer for about 15 minutes. To serve, place a chicken breast on a plate, and top with sauce.

By rocgrandma

Ingredients

• ✓ chicken base
• water
• maple syrup
• black pepper
• granulated garlic
• thyme

Instructions

1. 1 In the vessel that you will marinate the turkey in, combine all ingredients and mix well with a wire whisk, being sure that the chicken base is completely blended.
2. 2 Carefully place raw turkey or poultry into this vessel, being sure that the entire bird is covered with the brine.
3. 3 Cover vessel and place under proper refrigeration for 24 to 48 hours.
4. 4 When ready to cook the turkey, carefully remove it from the brine and rinse under cold water and pat dry with a paper towel.
5. 5 Your turkey is now ready to cook, as you normally would do.

By Better Than Bouillon

Ingredients

• ✓ chicken base
• olive oil
• sweet onion
• chicken breast
• carrot
• champagne
• heavy cream

Instructions

1. 1 Heat olive oil in a heavy skillet over medium-high heat and cook onions until soft and translucent, about 5 minutes. Add chicken and carrots and cook until chicken is browned on all sides and carrots are tender, 5 to 10 minutes.
2. 2 Pour in champagne and simmer until alcohol has evaporated, 3 to 5 minutes. Add cream and chicken base and simmer until sauce has thickened, 10 to 15 minutes.

By tabihoffman

Ingredients

• ✓ chicken base
• tomato
• baking soda
• tomato soup
• parsley
• sugar
• margarine
• white pepper
• milk

Instructions

1. 1 Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.

By Rachel

Ingredients

• ✓ chicken base
• ground turkey
• water
• great northern bean
• green enchilada sauce
• green chile
• onion
• garlic
• cumin
• oregano
• cilantro
• onion

Instructions

1. 1 Crumble ground turkey into a Dutch oven over medium heat; cook and stir until turkey is browned, 10 to 15 minutes. Drain and discard any excess grease.
2. 2 Stir chicken base and boiling water together in a bowl until base is dissolved; pour over cooked ground turkey. Add Great Northern beans, enchilada sauce, green chiles, chopped onion, granulated garlic, cumin, and oregano; stir well. Simmer until flavors have blended, about 1 hour. Spoon chili into bowls.
3. 3 Combine cilantro and diced onion in a bowl; sprinkle over chili for serving.

By bdweld

Ingredients

• ✓ chicken base
• cheddar cheese
• half and half
• all-purpose flour
• butter
• ham
• tomato
• red potato
• purple potato
• potato
• rosemary
• thyme
• sage
• water
• carrot
• onion
• ham hock

Instructions

1. 1 Combine ham hock, onions, carrot, water, chicken base, sage, thyme, and rosemary in a large slow cooker. Cover and cook on Low, 8 hours to overnight.
2. 2 Stir potatoes and tomatoes into the soup and cook on Low, 3 to 4 hours more.
3. 3 Remove ham hock, shredding with 2 forks, leaving behind any meat. Add cubed ham.
4. 4 Meanwhile, melt butter in a saute pan over medium heat. Whisk in flour until it is thick, aromatic, and slightly browned, 15 to 20 minutes. Add half-and-half until it is gravy consistency. Add mixture to the slow cooker and mix well. Serve with Cheddar cheese.

By Kristy Walker

Ingredients

• ✓ chicken base
• russet potato
• water
• carrot
• onion
• salt
• milk
• sour cream
• all-purpose flour
• ham
• processed cheese food
• parsley flakes

Instructions

1. 1 Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.
2. 2 Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.

By ashli113

Ingredients

• ✓ chicken base
• chili oil
• soy sauce
• red pepper flakes
• white pepper
• chicken thigh
• mirin
• granulated garlic
• ginger
• salt
• cooking oil
• shallot
• green bean
• water
• cornstarch
• sesame seed

Instructions

1. 1 Stir together 1 tablespoon chili oil, 2 tablespoon soy sauce, red pepper flakes, and white pepper in a bowl. Add chicken pieces and mix with marinade. Set aside.
2. 2 Combine remaining 1 tablespoon chili oil and soy sauce, mirin, garlic, ginger, and salt in a small bowl; set sauce aside.
3. 3 Heat 1 tablespoon cooking oil in a large non-stick skillet or wok over medium high heat. Add seasoned chicken pieces and sliced shallots to the hot oil. Cook, stirring frequently, until the chicken is no longer pink at the center and the liquid has started to evaporate, about 8 minutes. Transfer to a bowl and keep warm.
4. 4 Heat remaining tablespoon cooking oil in the same skillet over medium-high heat. Add green beans to hot oil and cook, stirring frequently, until beans turn bright green, about 1 minute. Add sauce and stir to coat beans.
5. 5 Return cooked chicken and shallots to the skillet and stir, about 3 minutes.
6. 6 Stir together chicken base and water in a small bowl; stir in cornstarch to make a slurry. Drizzle slurry into the skillet, stirring quickly. Continue stirring and cooking until pan sauce is slightly thickened. Serve garnished with sesame seeds.

By Bibi