Any good chicken recipes?

Question

i love chicken but any1 have any good recipes?

I want o empress my parent because i recently moved out so somrthing easy short and sweet!;]

Answer 1

This is really easy, but very impressive. Serve w/ a side of angel hair or linguine pasta.

CHICKEN PICCATA

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

-- Giada De Laurentiis, FoodTV
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CHINESE CHICKEN WITH ALMONDS

1 lb. chicken meat
2 Tbsp oil
1 tsp salt
2 Tbsp soy sauce
2 sticks celery, thinly slices
2 oz fresh mushrooms, thinly sliced
4 oz frozen peas
1 cup stock
2 tsp cornstarch
3 oz split, toasted almonds

Cut the meat into paper thin slices and salt. Heat the oil, add chicken and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well.

Add celery, mushrooms, and peas, mix well and cook for 1 minute. Add the stock, bring to the boil and simmer for 3-5 minutes.

Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.

Add the almonds and serve with steamed or fried rice.

Answer 2

CHICKEN TETRAZZINI

1 lb. pasta, cooked
1/2 pound fresh mushrooms
1 stick butter
2/3 cup flour
1 large onion, sliced
5 cloves garlic, peeled and chopped
4 c. chicken broth
2 c. light cream
1/4 cup dry sherry
4 c. diced chicken, cooked
1 c. grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste

Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and sauté in 2-3 tablespoons of the butter, along with sliced onion, and chopped garlic until lightly browned. Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry, and garlic powder.
Divide the sauce in half. And one half of the chicken meat, and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.

Turn remaining cooked chicken half into the center of the pasta mixture. Top with Parmesan cheese, and bake uncovered at 400 degrees Fahrenheit for 20 minutes.

Optional: may also top with butter to breadcrumbs and grated cheddar or American cheese.

Answer 3

1-2 bags of chicken wings/drummettes
1 bottle of soy sauce
Crushed garlic
Garlic seasonings
Salt
Pepper
Brown sugar
Large foil pan

Cook on Broil or at 425

Cook time 60 minutes or until your wings are done.

I have a few really great chicken recipes.

Chinese Chicken wings

Buy one bag of chicken wings
Wash and remove the tips ( I usually cut my wings in half at the drum)
Sprinkle fresh crused garlic all over your chicken wings.
Add salt and pepper or any seasonings you like in foil pan.
Stir wings to make sure seasonings are marinated through the meat.
Cook in your oven but if you have a broiler much better. If you have a broiler continue to turn your chicken until brown.

In the oven turn your chicken every 20-30 minutes until your chicken is brown.

Add soy sauce (lots) keep pouring it all over the chicken for color. Add more garlic and brown sugar. Put back in oven until mixture is sticky on the chicken.

I promise this dish will impress everyone

I have more chicken recipes

For fried chicken the key is marinating
Buy season all
Buy any chicken you like I use drumsticks

Season your chicken with season all. Stir to make sure your chicken is seasoned well. If you can refrigerate for a day to assure great flavor. If not season thawed chicken in the am and refrigerate until ready to cook.

In a large zip lock bag add your flour
You will need 1-2 egss and milk
Make your milk about 1 cup to 1 1/2 cups of milk and 1-2 eggs mix

Dip your seasoned chicken in the egg milk mixture and then dip into your flour bag. Shake your bag to coat your chicken.

While you are doing this heat your cooking oil in a frying pan on medium to high heat.

Once your grease is hot add the chicken, cooking on each side until light brown. Continue turning to keep your chicken golden brown until done. You will know when your chicken is done you will not see any blood from the chicken
Best fried chicken ever

Answer 4

Recipe for 2:
Place some chicken breasts in an oven-proof dish. Add chopped carrots and broccoli florets. Make up a tn of Campbells chicken soup according to the tin, add a pinch of curry power. Pour into the dish with the meat and veg and bake in the oven for about 45 mins on gas 5 or 190C. Serve with a jacket potato.
Yummy!

Answer 5

Chicken corn soup

6 thighs
6 legs
1 # carrots
1 head celery
2 large or 4 small onions
3 cloves garlic
3 12 oz bags frozen corn
3 Tbsp dried parsley
6 hard boiled eggs, diced
1 bag egg noodles
Salt
Pepper

Wash and cut the celery and carrots into chunks. Cut the roots and tops off of the onions, quarter them. (There is no need to peel the veggies.) Put all the veggies into a large pot with all the chicken. Peel the garlic, cut it up and put into the pot. Put in 1-2 teaspoons salt (to taste) and about 1 teaspoon ground black pepper. Put in enough water to cover all the veggies and the chicken. Bring to a boil on the stove and simmer, covered, for about one hour, stirring a couple times. Pull your chicken out and set aside. Strain the liquid, removing all the carrots, celery and onions. Wipe out your pot and put the stock back into it. Pull the meat off of the bones and shred or cut it into bite size pieces. Put the chicken into your stock. Add the corn and parsley, simmer for another hour. Put the noodles and eggs into the soup, continue simmering about 15-20 minutes, until noodles are soft. Salt and pepper to taste.

Answer 6

I make a good marinade or cooking sauce-I start by putting boneless /skinless chicken in a frying pan- I use tenderloins. Then I defrost the chicken just a little, pour in Balsamic vinegrette with just a little olive oil, next a few dashes of Worshcheshire sauce, Throw in garlic and onion , pepper,and oregeno. Let the chicken cook until it is almost done. Then splash it with soy sauce , cook for a few minutes more, throw on just a little bit of brown sugar and cook for the last minute. AWESOME!

Answer 7

Here's two simple but delicious recipes:

1. Lemon Chicken: Dip thin sliced chicken breast in egg, then in bread crumbs. Place in fry pan with olive oil or cooking spray on medium/low heat to brown. Sprinkle with a little rosemary and thyme. (fresh is better if you really want to impress, but dried will work well) Brown on one side. Flip and sprinkle a little more of the spices on this side. Once they are cooked through (which should take only about ten minutes tops), add a little water to the pan to keep them from sticking and burning. Spritze fresh lemon over top. Simmer briefly and serve.

2. Cheesy chicken. Lightly brown thin sliced chicken breasts (two pieces per person) on both sides, on medium/low in a little olive oil or cooking spray. Remove chicken to a cool dish. Place a slice of cheese (swiss or cheddar are best) on a chicken piece, add a little finely chopped onion and slightly cooked, chopped bacon. Place a second chicken piece over each. Place back in frying pan. Cook on low after adding a little water. Should be done and ready to serve within five to ten minutes.

Answer 8

"Cheesy Chicken & Rice Casserole" - 4 servings

1 (10 3/4 oz.) can Campbell's Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups fresh or frozen vegetables
1/2 tsp. onion powder
4 boneless, skinless chicken breast halves
1/2 cup shredded Cheddar cheese

Stir soup, water, rice, vegetables and onion powder in 12x8" baking dish; top with chicken. Season chicken as desired. Cover and bake at 375* - 45 minutes or until done. Top with cheese.

Answer 9

Brown chicken breast in frying pan. Add 1 can of cream of chicken soup mixed with 1/2 cup water. Let simmer until soup sauce is mostly gone.

Slice potatoes and bake with chicken breast in tomato soup. Melt mozzarella cheese over chicken once finished.

Answer 10

Chicken Almondine
Use the same Red Snapper or any White Fish Almondine recipe, replace the fish with Chicken, and enjoy.
I have used many Fish,Duck,Turkey,recipes on Chicken and they are all pretty good.