Need help with Chicken...any ideas?

Question

I have a great method to cook chicken to keep it very tender but always need help with ways to make it taste great. Just moved into an apartment and do not have access to a grill..oven and stove top only. Any ideas on seasoning or marinade that will make chicken taste really good?

Thanks!

Answer 1

Orange chicken

INGREDIENTS:
4 medium skinless, boneless chicken breasts
1 1/2 tsp cornstarch
1/2 tsp finely shredded orange peel
1/8 tsp salt
1/2 cup orange juice
2 small oranges, peeled, skinned and chopped
PREPARATION:
Rinse and dry chicken breasts. Spray a large nonstick skillet with cooking spray. Cook chicken on medium/high until no longer pink - about 10-12 minutes, turning once.
In a small saucepan, combine cornstarch, orange peel and salt. Gradually stir the 1/2 cup orange juice into the cornstarch mixture. Cook until the sauce thickens, stirring constantly. Cook and stir for a further two minutes. Add the orange pieces and heat through.

To serve, place chicken on plates. Spoon sauce over chicken.

Servings: 4
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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 2

Try Beer can chicken: take 1 can of beer, either toss half or drink it. Put beer can on a cookie sheet, add garlic cloves,onions,celery (as many as you want) to the beer. Clean chicken well, salt & pepper inside and out. Place chicken over the top of the beer can, using the legs to help support it. Bake in a 350 oven 1 - 1 1/2 hrs or till done.
Fantastic taste, and very moist As the chicken bakes, the juices from within the beer can flow through it .

Answer 3

What I like to do which is quick and easy, is take a couple chicken breats (thawed). Either microwave them or cook then in a small frying pan, just to start cooking them a bit. Take a casserole dish and place chiken in. Take a couple cans of any cream soup (mushroom, potato, asparagus, cerlery). Pour over partially cooked chicken, cover with foil and bake at 350 degrees for about an hour. Chicken comes out moist and tender and soup makes a great sauce.

Answer 4

There are many excellent ideas already posted. I like a simple approach. The juice of a lemon and just enough Italian dressing to cover the chicken in a plastic bag. This works well for grilling and baking. It also provides a flavor surprise for frying.

Enjoy.

Answer 5

Chicken la Italiano

Season chicken with salt and pepper. Fry in small amount of olive oil. Add 3 cups of water, about 9 cloves of minced garlic, 1/4 white wine vinegar and 1 tsp of rosemary. Cook on medium heat until chicken is done (about 25 minutes). As water cooks down, you will have a light gravy remaining. We usually use this to dip bread. ~ Chicken will be soooooo tender due to the white wine vinegar!

Variations:
Use 1 can of chicken broth in place of the water, add a can of Italian tomatoes, chopped onion, about 1 1/2 c. of frozen peas/carrots and 1/4 package of egg noodles to this dish. When I add these ingredients, I usually lessen the wine vinegar by half and replace it with white wine. I let the variation cook about 10 minutes, covered. Then I sprinkle grated mozzerella cheese and italian parsley over the top~cover until melted. Serve immediately~THIS IS MY HUSBAND'S ALL TIME FAVORITE DISH~ he calls it chicken ala me~~~~~

Both of these are big hits with our family~been cooking the Chicken la Italiano for 50 years. I created the variations ;)

Answer 6

Marinate in Zesty Italian Dressing. You will never be sorry. I use boneless, skinless chicken breasts. Just let them marinate however long you can allow. If you refrigerate overnight, cover with Saran. (or whatever). When I bake (on 350'), I add j-u-s-t- a teensy bit of water to the bottom of the pan, but that is all. No mor edressing , or anything. Very tasty!

Answer 7

Try marinating your chicken overnight.

Marinades usually consist of an acid and various spices.

As an acid, you can use: lemon juice, orange juice, lime juice, red wine vinegar.

Yogurt (plain) also makes a wonderful marinade.

To the acid base, add flavor. Always add some salt, as salt enhances the flavor. Other than that, try things such as: garlic, onion, black pepper, oregano, basil, thyme, rosemary, paprika, soy sauce (don't add salt if you use this), ginger, curry powder.

Here are a couple to try:

Orange/Asian: Soy sauce, orange juice, grated orange rind, minced garlic, minced ginger, brown sugar.

Italian: Red wine vinegar, olive oil, oregano, basil, parsley, minced garlic, salt, pepper.

Mexican: Lime juice, ground cumin, minced garlic, minced onion, salt, pepper, minced jalapeno or red chili powder to taste.

Answer 8

Lemon Pepper is excellent on chicken. Also adding cream soups to your chicken with some kind of pasta is hearty and comfort food.
Any kind of marinade that has losts of acidity in it. Just make up your own, have fun, eat and be merry!

Answer 9

My favourite is to prepare a marinade:
- 1 tablespoon of extra virgin olive oil
- 2 tablespoons of dry red (Or white) wine
- 1 shredded onion
- 3 cruched cloves of garlic
- 2 sliced carrots
- 1 leek (cut into small chunks)
- Fresh parsley, fresh coriander
- Salt
- Peppercorns
- 1 teaspoon old style mustard

Cut chicken into chunks, remove bones. In a pot boil the bones with water, add mixed herbs. leave to cook for 15 minutes. Remove bones, leave ctock to cool then add to marinade.

Leave chicken chunks in the marinade overnight at the bottom of the fridge.

Remove pieces of chicken, roll them in a little plain flour, put them in a fry pan with a little olive oil, don't cook them just turn them until they start to colour.

Place them in a pot, cover with marinade and vegetables, turn heat up until it reaches boiling point then turn the heat down to leave it to simmer for 45 minutes.

You can remove the chicken, place it on a serving dish then ticken the marinade with cornflour, when thicker add 1 tablespoon of fresh cream.

Serve with wither steamed baby potatoes or fresh pasta.

Bon appetit!

Answer 10

Salt is the key...soak your chicken in water with quite a bit of salt in it for at least an hour before you cook it. It doesn't make it taste different it enhances the flavor of the chicken. Best wishes