What is your favorite chicken recipe?

Answer 1

My own recipe - salt & vinegar drumstick marinated overnight & then deep fry. yummy!

Answer 2

Recently I got this recipe from Rachel Raye's cooking show. It has become my all time favorite way to prepare chicken.

Boneless chicken breasts
Flour with salt and pepper mixed (put in a flat plate)
scrambled egg with a tiny bit of water (put in a bowl)

Pound out the chicken breasts between two pieces of saran wrap until as thin as possible. Dip the thin fillet in the egg, then in the flour, then back in the egg, then in the flour again. Heat butter or margarine in a fry pan, and fry the fillet until golden brown on both sides. For a sauce, add a little more butter or margarine to the drippings, stir in a tablespoon of lemon juice and some parsley, and serve over the fillets.

Answer 3

I have a "stupid easy" recipe for baked chicken that I learned how to do in college:

4 skinless chicken breasts
1 jar of apricot preserves
1 bottle of Russian salad dressing
1 packet of Lipton's Onion Soup Mix

Mix the ingredients together and pour over the chicken breasts and cover with foil. Bake in a 350 degree oven for one hour. Occasionally pull the foil back and baste the chicken with the sauce. Pull the foil off the last 10 minutes of cooking.

This is awesome served over rice. The sauce makes this beautiful red glaze on the chicken.

Like I said - it is so easy - it is "Stupid easy". Enjoy!

Answer 4

Chicken Pot Pie with Sage Biscuits:
1/3 c. butter
1/2 c. flour
1/2 tsp salt
1/4 tsp ea. pepper & paprika
3c. chicken broth
1/2 c. milk or half-and-half
3c. cooked chopped chicken
1 TBS lemon juice
Sage Biscuits (see recipe below)

In a 10 in. oven-going fry pan, cook and peppers in 1 TBS butter
until tender. Remove from pan. Melt remaining butter in fry pan,
stir in flour and seasonings. Add chicken broth and milk, cook and
stir until mixture boils adnd thickens. Stir in chicken, veggies
and lemon juice. Keep hot in fry pan or 2 1/2 qt casserole.
Prepare biscuits as directed and place wedges on top of hot chicken mixture. Bake at 350* for 35-45 min. or until biscuits are done.

Sage Biscuits:
2 c flour
4 tsp baking powder
1 tsp salt
1 tsp rubbed dry sage
1/2 tsp cumin seed
6 TBS shortening
3/4 c milk
2 tsp light corn syrup
1 tsp water

Combine first 5 ingredients in mixing bowl. Cut in shortening until crumbly. Add milk and mix to moisten flour. Shape into a ball; turn out onto a lightly floured surface. Roll or pat into an 8 inch circle. Cut into 6 wedges. Use as directed above.

Answer 5

I have 2

Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.

Answer 6

Chicken Francese (lemon/wine butter sauce)
If you use the Rachael Ray method of egg batter remove chicken breasts from pan to paper towels to drain, combine
-the juice of 1 lemon
-a can (14oz) of Chicken stock
-1 1/2 cups White wine (Pinot Grigiot works well)
-4 Tbs Butter (1/2 stick)

Reduce (boil down so that volume decreases and flavor increases) to approximately 1/3, reduce heat, add salt and pepper to taste and return chicken to pan for 3-5 minutes, to coat chicken breasts

Answer 7

Chicken with 40 Cloves of Garlic

3 whole heads of garlic, about 40 cloves
2 (3½ lb.) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp. unsalted butter
2 Tbsp. good olive oil
3 Tbsp. Cognac, divided
1½ cups dry white wine (I’ve used chix broth before)
1 Tbsp. fresh thyme leaves (1 tsp. dry)
2 Tbsp. all-purpose flour
2 Tbsp. heavy cream

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain and peel garlic; set aside.

Dry the chicken w/ paper towels. Season liberally w/ salt & pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over med-high heat. In batches, sauté chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side. Turn over w/ spatula or tongs; do not pierce skin w/ fork. If the fat is burning, turn heat down to medium. When a batch is done, transfer to a plate and continue to sauté all the chicken in batches. Remove the last chicken to the plate. Add all the garlic cloves to the pot. Lower heat and sauté for 5-10 minutes, turning often until evenly browned. Add 2 Tbsp. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender.

Remove the chicken to a platter, cover w/ foil to keep warm. In a small bowl, whisk together ½ cup of the sauce and the flour, and then whisk this back into the sauce in the pot. Raise the heat, add the remaining Tbsp. of Cognac, and the cream. Boil for 3 minutes. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland. Pour the sauce and the garlic cloves over the chicken and serve hot.

Reheats well.

--Ina Garten, Barefoot in Paris cookbook

Answer 8

I use boneless skinless breast. Spray a large baking pan with Smart Balance Spray or olive oil. Moisten both sides of chicken with the oil, pour a bag of frozen cut up peppers and onions over it, add a can of chicken broth and white wine to taste. Sprinkle with Rosemary and black pepper. Cover and cook about one hour at 350. Uncover remove chicken and continue to warm pepper mixture while adding sour cream. Wonderful! My own concoction! I usually serve it with angel pasta/broccoli with a garlic butter and sweet basil. Yummy!

Answer 9

My favorite chicken recipe is chicken casserole with stuffing topped off with cream of chicken sauce. Put it in a baking dish and you have a meal!!!

Answer 10

I don't really know if it is a recipe, but it's how I like it.

oven 350

I use thighs, but you can use breasts too, it works just as well

sprinkle tony chacharies (can't spell) on both sides, not a lot though it makes it spicy

coat in barbeque sauce

put a dab of butter over each piece

cover in foil

put in for about 1 hour and 15 minutes or so



it's really good and it always comes out juicy

Answer 11

Buffalo Chicken Breasts.

You stuff them with blue cheese and cook them in a buffalo sauce....yum.

Or, my own creation.

Cut up some chicken breasts, and put them in a skillet. Add Tabasco Sauce, a little butter, garlic powder, onion powder, and a dash of Worstechire sauce. Cook until done.

Mix chopped Romaine lettuce with Mexican blend cheese and sliced green olives. Put the chicken on top, add a little more cheese(if you want) and some sour cream. You can put green onions on it too, if you like them.