Ok Im 26 boss is coming to dinner and I cant cook! Need an easy yet impressive chicken recipe?

Question

Please not all these spices I have never heard of.

Answer 1

Dusseldorf Chicken Schnitzel and Spaetzle

2 lb (about three) chicken breasts split, boned, skinned
1/3 cup Flour
1/4 tsp Salt
1/8 tsp Pepper
2 x Beaten eggs
2 tbl Water
1/2 cup Dry breadcrumbs
1/3 cup Parmesan cheese
1/3 cup Margarine
SPAETZLE
1 1/2 cup Flour
3/4 cup Water
2 x Beaten eggs
1/2 tsp Salt
1 x Chicken bouillon cube
3 tbl Butter
1 tbl Chopped parsley
1/4 cup Parmesan cheese

Flatten chicken to 1/8 inch thickness. Combine flour and seasonings; coat chicken. Dip in combined agg and water, coat with combined crumbs and cheese. Chill at least 30 minutes. Fry in margarine 6 minutes or until done, turning once. Serve with lemon.
SPAETZLE: Combine flour, water, eggs and salt, beat until smooth. Add bouillon to 6 cups boiling water. Using a spatula press 1/2 of the batter through large holed colander into boiling bouillon. Cook until spaetzle float to the top, remove with slotted spoon. Repeat with remaining batter.
Toss with butter and parsley. Add cheese and toss. Enjoy!

This is so good and not a common dish but, imressive.

Answer 2

Try adding a bottle of dry, red wine to the mix for a drink and you should do well.

If you want a very simple, cheap, but extremely elegant meal follow these directions.

1 fillet of rainbow trour or atlantic pink salmon per person OR 2 small chicken breasts per person
1 large red onion cut into circles
1 bottle of Kraft: Balsamic Vinagrette
1 bottle of seedy dijon mustard (Earls is good)
1 bag of baby spinach per 3 people

First, cut up the onion into large circles (cut the onion whole and pop the pieces out of each other)
sautee them in a little bit of vegetable oil until they're soft
add in 1 tblsp of the dijon mustard, 2 if you're feeling lucky
add in 1 cup balsamic vinagrette and half a cup of warm water. allow everything to simmer for about 20 minutes or until it's thickened up a little bit\
In a separate pan, brown the chicken with a bit of veg. oil. Just for about 4-6 minutes on each side. (If you're using the fish, you're going to want to make sure the oils about an inch high and it's been on the high heat a while- cook each side for 8 minutes)
Take the spinach and rip it up a bit so that the leaves aren't too big. Set it up on the plates you'll be serving the dinner on.

Note: do NOT add the fish to the dressing while it's simmering. Cook the fish in a separate frying pan. However if you're using chicken, you may add it to the dressing while it's simmering. It sucks in the flavours and makes the chicken juicy.

Dress the bed of greens with some of the warm vinagrette you've made - make sure some onions get in as well. You may also transfer the dressing and greens in to a large bowl and pre-mix them, however you won't have the opion of more or less dressing.

Finish by placing the chicken breast (or fish) on top of the bed of greens, and lay another couple of spoonfulls of the dressing on top.

All of this prep and cooking normally takes me about 30 mins, and i always get compliments on it. It looks like something that would cost 45 dollars a plate in a restaurant, but it averages out pretty cheap and its delicious... and healthy!

Answer 3

buy a roasted chicken, a pot of cream, half a dozen mushrooms, an onion and white wine.
chop up onion and fry off lightly in pan, slice then add mushrooms(or use whole small button mushrooms) add cream and warm - add white wine then simmer on a low heat for 5-10 mins for sauce to thicken.
Cut chicken into portions and place into an oven proof tray. Pour sauce over and place in oven 30-40 mins before you are ready to eat. Serve with rice or potatoes & veg. Takes about 30 mins to prepare with 30-40 mins cooking time

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

Lemon Chicken

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons vegetable oil, 2 turns of the pan
1 tablespoon (a splash) white vinegar
1/2 cup chicken broth
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
20 blades fresh chives, finely chopped

Coat the chunked chicken lightly in flour, seasoned with a little salt.
Heat a large skillet or a wok-shaped nonstick pan over high heat.
Stir fry chicken until golden, 3 or 4 minutes.
Remove chicken from the pan and return pan to heat.
Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate.
Add stock or broth to the pan and scrape up any drippings with a whisk.
Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine.
Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
Remove the pan from heat, add the chives and zest, and toss chicken pieces well to combine zest and chives evenly throughout the sauce.
Serve With Rice

Cook's Notes:
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.

Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.

Answer 6

Hit your local SafeWay. Buy a cooked chicken, a box of heat and eat Mac & Cheese and a box of Mashed Potates. Buy 1 pack of frozen mixed veggies and a bag of rolls. Replate everything at home and hide all the packages. This menu will feed 4 or 5 for about $22.00 Add a bake-at home Apple pie for another 3 or 4 bucks! You will look like an All-Star Chef!

Answer 7

Just get simple chicken breasts (I usually use the ones with bones). Place in a baking dish/pan whatever you have. Drizzle lemon juice (or you can use the real lemons). Sprinkle rosemary (a must for a good chicken dish). You could use dried McCormick kind or you could get the fresh ones from the supermarket. Salt and pepper. That's it. You can bake it with potatoes. Or you can make mashed potatoes as a side dish.

Answer 8

"Chicken Cacciatore" - 4 servings

2 1/2 to 3-pound broiler-fryer chicken; cut up
1/4 cup shortening
1/2 cup all-purpose flour
2 cups thinly sliced onion rings
1/2 cup chopped green pepper
2 cloves garlic; crushed
1 (16 oz.) can tomatoes; drained
1 (8 oz.) can tomato sauce
1 (3 oz.) can sliced mushrooms; drained
1 tsp. salt
1/4 tsp. oregano

Rinse chicken and pat dry. Melt shortening in large skillet. Coat chicken pieces with flour. Cook chicken in shortening over medium heat 15-20 minutes or until light brown. Remove chicken; set aside.
Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredients. Add chicken to sauce. Cover tightly; simmer 30-40 minutes or until thickest pieces are fork-tender.

Answer 9

take your chicken and bread ir with flour and salt and pepper and fry it til its nice and brown now put it in a cassorole dish....now take the pan you browned the dchicken in and add some sliced lengthwise onions and musrooms and garlic 1 lb of mushrooms and 1 lrg onion and 4 cloves of garlic and 1/2 stick butter bow pour in 1 cup of red wine and deglaze the pan and then add 2 to 3 cups chicken broth salt and pepper to taste and pour back on chicken and cover and put in a 350 oven for about 1 to1 1/2 hrs tilk chicken alsmost fall off bone .....serve with rice pilaf and veggies of your choice...french style green beans are good...

Answer 10

the WRONG time to learn to cook is when your boss is coming to dinner. You are bound to 'impress' with your poor skills. It's time to swallow your pride, ask a friend or relative that can cook to come help you out, and admit it to your boss. Otherwise, the chances of him remaining your boss, become quite slim.