Chicken with Bouillon

Cooking Recipes Catalogue

Chicken pan-fried in a mixture of margarine and chicken bouillon.

INGREDIENTS (for 4 servings):


  • Melt margarine in a medium skillet over medium heat. Stir in bouillon granules; when melted together, add chicken and brown, turning often. If necessary, add a little more margarine and bouillon. Cook for about 20 minutes, or until chicken is cooked through and juices run clear.