Any ideas for a chicken recipe? marenated in a nice sauce?

Answer 1

if you have a william's sonomoa around you, try their cranberry chipotle sauce. there are directions on the bottle on how to prep it.

Answer 2

MEXICAN CHICKEN SALAD

1/2 lb chicken breasts, cooked (ie: boil or grilled), boned and skin removed, and chilled. Or 2 boneless breasts.
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/2 cabbage, sliced and diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste


Pull apart the chicken breast and shred or dice. Put aside.
In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well.
Chill for 1 hour and serve cold, topped with the chicken or, mix the chicken into the salad before serving.

Serves 2-3

Answer 3

I posted a version of this for another person, but it's so yummy I thought I'd give it to you, too! I used to make this when I would cater larger events.

Brown chicken thighs in a pan with two cloves garlic. Season with salt and pepper. Set aside. To the pan add 1-2 cups of white mushrooms. Simmer in 2 tablespoons of unsalted butter until they are browned and tender (and kina shrivled, but YUMMY!). Remove from heat. Add 1/2 can of Campbell's Cream of Mushroom Soup. 1/2 cup low-fat sour cream. 1 cup of extra dry white wine or extra dry Vermouth. 1 tablespoon of Worsteshire Sauce. Salt and Pepper to taste. You can return to the heat and simmer for another 20 minutes, and serve over rice or pasta. Or you can top with bread crumbs and parmesean cheese and pop this into the oven for about 20 minutes. And, again, serve over pasta or risotto.

If you dislike using the Cream of Mushroom Soup you can omitt that, and mix in to the other ingredients 1/2 cup canned evaporated milk, a pinch of nutmeg, grated lemon zest. Simmer for the same 20 minutes as listed above. If the sauce is a little thin, you can thicken it with corn starch.

Answer 4

Cut into strips and marinate in italian dressing (fat-free or not) and then sautee in olive oil. Remove chicken strips, add cut veggies and a little more oil to sautee and then add back the chicken and add a little tomato sauce from can. Add salt and pepper and cook until done to your liking. Eat with rice and oh mama! You can choose to leave the veggies seperate and steam them.

Simple always works best.

Great, now I'm hungry. :-(

Answer 5

MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

Simmer on medium heat till onions are soft.

Answer 6

MARINATED CHILI CHICKEN WITH PINE NUT
CILANTRO BUTTER

MARINATED CHILI CHICKEN:

4 (8 oz.) chicken breasts, boned
1/2 c. extra virgin olive oil
1/2 c. dry white wine
4 cloves garlic, minced
2 tbsp. cilantro, finely chopped
1 tsp. cumin
1 tsp. chili powder
1 tsp. achiote or chili powder
Dash of salt
Dash of pepper

PINE NUT CILANTRO BUTTER:

1 stick butter, room temp.
2 tbsp. heavy cream
2 tbsp. dry white wine
1/4 c. pine nuts, toasted & minced
3 cloves garlic, minced
3 tbsp. cilantro, finely chopped
Pinch of salt (opt.)
Pinch of pepper

MARINATED CHILI CHICKEN: Flatten chicken with tenderizing hammer. Place remaining ingredients in blender (except cilantro butter) and puree. Place chicken in a bowl and coat with blended mixture. Cover and refrigerate for 4 to 6 hours. Drain marinade from chicken and pat dry. Broil or grill chicken until done, turning once. Do not overcook. Serve chicken with dollop of butter.
PINE NUT CILANTRO BUTTER: In medium bowl place all ingredients, cream together until butter is smooth.


Recipe #2: (used with baking, broiling or grilling)
Marinate skinned, boned chicken breasts in marinade:

1 tsp. salt
1/8 tsp. pepper
1/2 tsp. rosemary or thyme
1 or 2 cloves garlic, press (optional)
1/4 c. olive oil

Recipe #3 (Best with Grilling)
4 whole chicken breasts, halved or boneless & skinned
1 c. pineapple juice
1/4-1/2 c. cooking sherry (to taste)
1/2 c. soy sauce
1 tbsp. sugar

Answer 7

boil your boneless skinless chicken and add a can of campbells murshroom soup its real good or shake and bake your boneless chicken cook that and then add spagetie sauce and cheese and that great or just bar-b-que them

Answer 8

cover the chicken in mayo and roll in italian bread crumbs then either bake or fry

Answer 9

try an authentic indian butter chicken using youghurt,ground almonds and spice blends you will find recipe on net

Answer 10

contandina tomatoes the red burgandy kind, over the top sprinkle of mozz. cheese and bake yummy