COLLARD VALLEY COOKS CHICKEN AND DRESSING RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1 1/2 tablespoons butter in a small saucepan over medium heat. Add flour slowly, stirring until it forms a thick paste, about 4 minutes. Whisk milk into the paste until smooth with a gravy consistency, about 5 minutes. Stir in 1/2 teaspoon black pepper.
• Melt 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Saute red onion, garlic, red pepper flakes, and 1/2 teaspoon black pepper until onion is browned, about 6 minutes.
• Mix collard greens into the skillet, in batches if necessary. Cook and stir until slightly wilted and all greens fit in the skillet, about 2 minutes. Add balsamic vinegar; reduce heat to medium-low. Cook, stirring occasionally, until greens are bright green and tender, 5 to 10 minutes more. Add enough gravy mixture to just coat the greens.
• Transfer cooked greens to a baking dish small enough so the greens can be piled 1 to 1 1/2 inches deep. Cover with French fried onions and press into the dish.
• Bake in the preheated oven until fried onions brown slightly, 20 to 30 minutes.

Steps:

• Place chicken breasts in the bottom of the pressure cooker.
• Pour in the chicken broth and season with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix.
• Put the lid on and move the valve to the sealing position. Press Manual Pressure and set the timer to 10 minutes. The pressure cooker will also take about 10 minutes to come to pressure.
• When the cook time is up, let pressure release naturally for 5–10 minutes before releasing the remaining pressure. Check that the internal temperature is 165°F before serving.